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Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients , which can be metabolized to create energy and chemical structures.
In nutrition, diet is the sum of food consumed by a person or other organism. [1] The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are omnivores, each culture and each person holds some food preferences or some food taboos. This may be ...
Foods high in magnesium (an example of a nutrient) Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. [1] Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. [2]
Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates , fats , proteins , vitamins , or minerals .
Nutritionism is a paradigm that assumes that it is the scientifically identified nutrients in foods that determine the value of individual food stuffs in the diet. [1] In other words, it is the idea that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components. Another aspect of the term is the ...
By definition, phytochemicals include all nutritional and non-nutritional components of edible plants. [37] Included as nutritional constituents are provitamin A carotenoids, [38] whereas those without nutrient status are diverse polyphenols, flavonoids, resveratrol, and lignans that are present in numerous plant foods. [39]
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.