Fat or Lipid can be defined as:
1. Any of a group of organic compounds that are greasy to the touch, insoluble in water, and soluble in alcohol and ether: lipids comprise the fats and other esters with analogous properties and constitute, with proteins and carbohydrates, the chief structural components of living cells.
2. Any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, that are insoluble in water but soluble in nonpolar organic solvents, are oily to the touch, and together with carbohydrates and proteins constitute the principal structural material of living cells. (American Heritage Dictionary).
Lipid is a substance that is greasy, insoluble in water but soluble in organic substances and constitute the principal structural material of living cells together with carbohydrate and protein.
The main functions of lipid are?
1. They serve as structural components of biological membranes.
2. They provide energy reserves, predominantly in the form of triacylglycerols / triglycerides.
3. Both lipids and lipid derivatives serve as vitamins and hormones.
4. Lipophilic bile acids aid in lipid solubilization.
Lipids are grouped in 4 main division:
-Triacylglycerides
-Phospholipids
-Plasmalogens
-Sphingolipids
Lipids play diverse and important roles in nutrition and health. Many lipids are absolutely essential for life, however, there is also considerable awareness that abnormal levels of certain lipids, particularly cholesterol (in hypercholesterolemia) and, more recently, fatty acids with trans fatty acids, are risk factors for heart disease amongst others.
We need fats in our bodies and certain types in our diet. Animals in general use fat for energy storage because fat stores 9 KCal/g of energy. Plants, which do not require energy for movement, can afford to store food for energy in a less compact but more easily accessible form, so they have evolved use starch (a carbohydrate, not a lipid) for energy storage.
Furthermore, lipids can be stored in an anhydrous form whereas carbohydrates typically cannot, which means that anhydrous lipid stores about 6 times as much energy per weight as hydrated carbohydrates. As an example, a typical 70 kg man would have to weigh approximately 125 kg if his energy stores were converted from triacylglycerol to glycogen.
One need not think that fat and lipids are the same thing this is because fat is actually is a subgroup
of lipid.
So here we will discuss fat or fatty acids more as this has the more impact on human body and health.
Fatty acids fill two major roles in the body:
1. as the components of more complex membrane lipids.
2. as the major components of stored fat in the form of triacylglycerols / triglycerides.
Chemically, fatty acids can be described as long-chain monocarboxylic acids the saturated examples of which have a general structure of CH3(CH2)nCOOH. The length of the chain usually ranges from 12 to 24, always with an even number of carbon atoms. When the carbon chain contains no double bonds, it is a saturated chain. If it contains one or more such bonds, it is unsaturated. The presence of double bonds reduces the melting point of fatty acids.
So points that you should know Saturated Fatty acids contains NO double bonds, Unsaturated Fatty acids have double bonds, this makes the difference because the presence of double bonds appear to lower the melting points of lipids and makes the lipid easier to disintegrate (metabolised). Therefore, unsaturated fatty acids are Healthier!
Our bodies can make its own fats, except these two type of fats which are the highly unsaturated fatty acids know as linoleic acid and linolenic acid - which are called essential fatty acids.
Fatty acids are stored for future use as triacylglycerols in all cells, but primarily in adipocytes of adipose tissue. Triacylglycerols constitute molecules of glycerol to which three fatty acids have been esterified. The fatty acids present in triacylglycerols are predominantly saturated. The major building blocks for the synthesis of triacylglycerols, in tissues other than adipose tissue, is glycerol.
Fats eaten by human will be metabolised to give energy. In fact, fats are the MAIN source of energy and acts as insulator of heat. This explains why a fatter person tends to feel more at ease in cold situation.
Unused fats will be deposited or stored in the skin, the covering of the heart, the inner lining of blood vessels among others. and this pose health complication if the deposit exceeds normal level.
One thing to note, fatty acids can be made up from Acetyl-coA. Acetyl-CoA is the end product of carbohydrate metabolism. Therefore, even though one eats sweets or simple sugar instead of other heavy carbohydrates or fats fat can still be produced from simple sugar byproducts.
HEALTH EFFECTS DUE TO EXCESSIVE FAT
Cholesterol is a blood fat needed by the body in moderate amounts. However, high cholesterol levels can lead to atherosclerosis and coronary artery disease (CAD) which include Stroke, heart attack which is caused by blood vessels or capillary obstruction. Angina is chest pain caused by the restriction of blood flow to the heart (cardiac ischemia).
Two types of lipoproteins transport cholesterol throughout the body:
LDL (low-density lipoprotein), “bad” cholesterol), makes up most of your body’s cholesterol. High levels of LDL cholesterol increase the risk for heart disease and stroke.
HDL (high-density lipoprotein), (“good” cholesterol), absorbs cholesterol and carries it back to the liver. The liver then discards it from the body. High levels of HDL cholesterol decrease the risk for heart disease and stroke.
The healthy range of boy fats depends of your age, but for a women it is 21 – 36%, and for men 12 – 25%.
Reference:
https://www.cdc.gov/cholesterol/ldl_hdl.htm
https://tanita.eu/blog/healthy-body-fat-percentage/
Tuesday, 28 August 2007
Sunday, 26 August 2007
Protein
Proteins are macromolecules (Big molecules), made from repetitions of amino acids. Just like carbohydrates they are polymers. But, not all proteins are the same. They also differ in size and constituents. Protein type depends on what amino acids they are made from and as far as scientist have found 64 types of amino acids. Each protein may have several types of combinations in different proportions. A typical protein contains 200-300 amino acids but some are much smaller, and some are larger (the largest to date is titin, a protein which is found in skeletal and cardiac muscle).
So far there are eight amino acids that the body cannot make itself, and it has to be acquired through diet. These are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Infants additionally need food sources of histidine and possibly taurine. Collectively, these are called essential amino acids.
Amino acids which can be synthesised by the body is called Non-Essential Amino acids.
Some of the protein you eat contains all the amino acids needed to build new proteins. This kind of protein is called complete protein. Animal sources of protein tend to be complete. Other protein sources lack one or more amino acids that the body can't make from scratch or create by modifying another amino acid. Called incomplete proteins, these usually come from fruits, vegetables, grains, and nuts.
Vegetarians need to be aware of this. To get all the amino acids needed to make new protein - and thus to keep the body's systems in good shape - people who don't eat meat, fish, poultry, eggs, or dairy products should eat a variety of protein-containing foods each day. Which means Vegetarians and Vegans need to diversify their food sources in order to get complete protein. Some dietary choices tend to have a lack in protein this include fruitarian or raw food diet.
Functions of Protein:
1. Organisms and cells depends on protein for movement as protein is the main constituents in contractile protein (Muscle are mainly proteins).
2. Making enzymes for chemical reactions in the body.
3. Components of transport materials in body fluids.
4. Components of hormones and signalling molecules in the body. (E.g. Progesteron and testosterone is protein).
5. For maintaining tissues and sustaining growth.
How much protein do we need?
Type of person Amounts Required (g/day)
Infants/Children
0-12 months -12.5-14.9
1-3 yrs - 14.50
4-10 yrs - 19.7-28.3
Boys
11-14 yrs - 42.1
15-18 yrs - 55.2
Girls
11-14 yrs - 41.2
15-18yrs - 45
Men
19-50 yrs - 55.5
50+ yrs - 53.3
Women
19-50 yrs - 45
50 + yrs - 46.5
During pregnancy extra 6g/day
Breast feeding 0-6mths extra 11g/day
Breast feeding 6+ mths extra 8g/day
The RNI is a daily amount that is enough or more than enough for 97% of people. The RNI is similar to the Recommended Daily Amount used previously in the UK.
The US Recommended Dietary Allowances introduced in 1989 are similar to the UK values.
This can be viewed more here
Source of Protein:
For Vegetarian:
The foods which commonly supply the most protein in a vegan diet are pulses (peas, beans, lentils, soya products), grains (wheat, oats, rice, barley, buckwheat, millet, pasta, bread), nuts (brazils, hazels, almonds, cashews) and seeds (sunflower, pumpkin, sesame).
For Non-Vegetarian:
Proteins are mainly acquired from Meat, Fish Cheese, Milks and all the food derived from them. Animal proteins are complete for human body but they have several drawbacks.
A Ray of light on SOY and Nuts...
Recently soybeans are noted for the potein because researches have noted that regularly eating soy-based foods decrease cholesterol level, alleviate hot flashes and may prevent breast and rostate cancer, they may also aids weight loss and may decrease the risk of osteoporosis.
Nuts are also excellent source of proteins. They also may give benefits for human such as decreasing risk of heart attack, lowers risk of myocardial infarction and cardiovascular disease.
Nuts contain unsaturated fats that help lower LDL (Low density lipoprotein LDL is not good for our body) cholesterol and raise up HDL cholesterol ..(High density lipoprotein - HDL is a good one) cholesterol.
In walnuts, a group of unsaturated fat (omega-3 fatty acids which is also found in fishes (salmon and bluefish)) are found to prevent erratic (unstable) heart rhythms, as well as prevent blood clots. Nuts also contains arginine which is the constituents if Nitric oxide, well nitric oxide is a molecule that relaxes constricted blood vessels and facilitate blood flow.
Nuts also contains Vitamin E, Folic Acid, Pottasium and Fibres among others.
FOR MORE INFORMATION ABOUT THIS PLEASE VISIT HERE
Too Much Of Protein?
Excessive protein consumption may be associated with health risks. Kidney function can be compromised by too much protein in older people and in patients with kidney disease; also, a high protein intake may adversely affect calcium balance and contribute to mineral loss from bone. Diets rich in meat protein lead to more uric acid in the urine, and a general increase in urine acidity. because of the acidity, the uric acid does not easily dissolve and can form into kidney stones. Reference HERE
Some suspect excessive protein intake is linked to several problems:
Overreaction within the immune system
Liver dysfunction due to increased toxic residues
NOT Enough Protein?
Not enough protein intake in human, particularly in children may cause you to get kwashiorkor, a condition where the body's shape is abnormal with the stomach generally larger and protruding. This is common in Third World Countries (War, Famine and Drought).
On the other hand developed country may also face this problem but in a different spectrum. Mainly because of not eating the right type of protein or deficient in a type of protein. Cases usually due to poverty or dieting.
Overall lack of protein may lead to weakened immune system and retarded growth in children, both physically and mentally.
TIPS about Protein
DO eat protein in moderation and in different sources, this may give you chance to get all the required type of protein.
BALANCE between protein and carbohydrates intake.
WATCH out for other nutrients when buying protein products. Some may have too much fats or sugar and give you other aspect of consideration. Choose low fat and low sugar product.
So far there are eight amino acids that the body cannot make itself, and it has to be acquired through diet. These are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Infants additionally need food sources of histidine and possibly taurine. Collectively, these are called essential amino acids.
Amino acids which can be synthesised by the body is called Non-Essential Amino acids.
Some of the protein you eat contains all the amino acids needed to build new proteins. This kind of protein is called complete protein. Animal sources of protein tend to be complete. Other protein sources lack one or more amino acids that the body can't make from scratch or create by modifying another amino acid. Called incomplete proteins, these usually come from fruits, vegetables, grains, and nuts.
Vegetarians need to be aware of this. To get all the amino acids needed to make new protein - and thus to keep the body's systems in good shape - people who don't eat meat, fish, poultry, eggs, or dairy products should eat a variety of protein-containing foods each day. Which means Vegetarians and Vegans need to diversify their food sources in order to get complete protein. Some dietary choices tend to have a lack in protein this include fruitarian or raw food diet.
Functions of Protein:
1. Organisms and cells depends on protein for movement as protein is the main constituents in contractile protein (Muscle are mainly proteins).
2. Making enzymes for chemical reactions in the body.
3. Components of transport materials in body fluids.
4. Components of hormones and signalling molecules in the body. (E.g. Progesteron and testosterone is protein).
5. For maintaining tissues and sustaining growth.
How much protein do we need?
Type of person Amounts Required (g/day)
Infants/Children
0-12 months -12.5-14.9
1-3 yrs - 14.50
4-10 yrs - 19.7-28.3
Boys
11-14 yrs - 42.1
15-18 yrs - 55.2
Girls
11-14 yrs - 41.2
15-18yrs - 45
Men
19-50 yrs - 55.5
50+ yrs - 53.3
Women
19-50 yrs - 45
50 + yrs - 46.5
During pregnancy extra 6g/day
Breast feeding 0-6mths extra 11g/day
Breast feeding 6+ mths extra 8g/day
The RNI is a daily amount that is enough or more than enough for 97% of people. The RNI is similar to the Recommended Daily Amount used previously in the UK.
The US Recommended Dietary Allowances introduced in 1989 are similar to the UK values.
This can be viewed more here
Source of Protein:
For Vegetarian:
The foods which commonly supply the most protein in a vegan diet are pulses (peas, beans, lentils, soya products), grains (wheat, oats, rice, barley, buckwheat, millet, pasta, bread), nuts (brazils, hazels, almonds, cashews) and seeds (sunflower, pumpkin, sesame).
For Non-Vegetarian:
Proteins are mainly acquired from Meat, Fish Cheese, Milks and all the food derived from them. Animal proteins are complete for human body but they have several drawbacks.
A Ray of light on SOY and Nuts...
Recently soybeans are noted for the potein because researches have noted that regularly eating soy-based foods decrease cholesterol level, alleviate hot flashes and may prevent breast and rostate cancer, they may also aids weight loss and may decrease the risk of osteoporosis.
Nuts are also excellent source of proteins. They also may give benefits for human such as decreasing risk of heart attack, lowers risk of myocardial infarction and cardiovascular disease.
Nuts contain unsaturated fats that help lower LDL (Low density lipoprotein LDL is not good for our body) cholesterol and raise up HDL cholesterol ..(High density lipoprotein - HDL is a good one) cholesterol.
In walnuts, a group of unsaturated fat (omega-3 fatty acids which is also found in fishes (salmon and bluefish)) are found to prevent erratic (unstable) heart rhythms, as well as prevent blood clots. Nuts also contains arginine which is the constituents if Nitric oxide, well nitric oxide is a molecule that relaxes constricted blood vessels and facilitate blood flow.
Nuts also contains Vitamin E, Folic Acid, Pottasium and Fibres among others.
FOR MORE INFORMATION ABOUT THIS PLEASE VISIT HERE
Too Much Of Protein?
Excessive protein consumption may be associated with health risks. Kidney function can be compromised by too much protein in older people and in patients with kidney disease; also, a high protein intake may adversely affect calcium balance and contribute to mineral loss from bone. Diets rich in meat protein lead to more uric acid in the urine, and a general increase in urine acidity. because of the acidity, the uric acid does not easily dissolve and can form into kidney stones. Reference HERE
Some suspect excessive protein intake is linked to several problems:
Overreaction within the immune system
Liver dysfunction due to increased toxic residues
NOT Enough Protein?
Not enough protein intake in human, particularly in children may cause you to get kwashiorkor, a condition where the body's shape is abnormal with the stomach generally larger and protruding. This is common in Third World Countries (War, Famine and Drought).
On the other hand developed country may also face this problem but in a different spectrum. Mainly because of not eating the right type of protein or deficient in a type of protein. Cases usually due to poverty or dieting.
Overall lack of protein may lead to weakened immune system and retarded growth in children, both physically and mentally.
TIPS about Protein
DO eat protein in moderation and in different sources, this may give you chance to get all the required type of protein.
BALANCE between protein and carbohydrates intake.
WATCH out for other nutrients when buying protein products. Some may have too much fats or sugar and give you other aspect of consideration. Choose low fat and low sugar product.
Friday, 24 August 2007
Carbohydrates
Carbohydrates are organic compounds that have the molecular formula (CH2O)n it is mostly found in biological molecules. As the formula suggests, it contains Carbon, Hydrogen and Oxygen.
It is the building block of many components of cell, structural components (cellulose and chitin).
Their major roles in human body is to make sure that the immune system, fertilization, pathogensis, blood clotting and development goes on well. It is the main provider of energy for the body.
Carbohydrates can be broadly divided into simple or complex carbohydrates.
Carbohydrates consists of monosaccharides (simple sugars), disaccharides, oligosaccharides and polysaccharides.
Simple carbohydrates are mainly monosaccharides and disaccharides and easily digested by the gut.
Complex carbohydrates are mainly polysaccharides which includes starch, glycogen and fibers.
Monosaccharides
Basic sugars are classified in monosaccharides and this includes glucose, galactose and fructose. Glucose are the type sugar found most abundantly in the market (lollipops, white sugar, candies) and it is also called the blood sugar because it is the immediate source of energy for cellular respiration. Galactose is found in milk and Fructose sugar found in honey.
However, since the mid 21st century, fructose has been used and produced in food industry.
Disaccharides
Disaccharides are actually two monosaccharides link together to form a new type of sugar such as sucrose (glucose+fructose), lactose (glucose+galactose) and maltose (glucose+glucose).
Monosaccharides and Disaccharides are readily soluble in water.
Polysaccharides
Polysaccharides are starch, glycogen and cellulose. Starches are just repetitions of glucose molecules link together. It is insoluble in water and can act as storage for glucose. For example, plants convert excess glucose to starch and store them in leaves, tubers (roots) and fruits.
Glycogen is the type of polysaccharides animal stores in their body. When energy is needed glycogen is broken down back to glucose. (by a process known as glycogenolysis). This is very important for active person to get their energy to carry out their tasks, (athletes). This glycogen is mainly stored in muscle of our body and in the liver. Excessive storage of glycogen can increase the storage of fats.
Cellulose is a polysaccharide which forms almost all structural materials for plants.(wood, cotton are mainly cellulose). It is insoluble and thus very helpful for our digestion because it helps to carry out the remains of food out from our body. The remains of unabsorbed food will get toxic if it remains long in the intestine, (just imagine if the remains of meat stays for a few days inside!). So cellulose and fibres are acting as sweeps to clean the gut of the remaining food particles.
Resistant starches are also grouped in complex carbohydrates. They are called resistant because they are resistant to digestion. Some examples are unripe bananas, hi amylose maize starch.
Foods cooked and then cooled such as pasta, rice and bread also form what is called retrograde resistant starch as the process of cooking and cooling it change the structure of the carbohydrate molecules - that is the linear part of amylose and amylopectin changed to a more crystalline structure. These foods are then harder to digest.
Major source of carbohydrates are breads, rice, corn and other grainy food. Recent research though emphasised the eating of food made from whole grains such as oatmeal, whole-wheat bread and brown rice.
Compared to processed white bread and white rice, this unprocessed (the bran still on) food such as wholewheat bread and brown rice are healthier to eat because they deliver the outer (bran) and inner (germ) layers along with energy-rich starch.
The body can't digest whole grains as quickly as it can highly processed carbohydrates such as white flour - which will bring me to my next blog post of Glycemic Index. This keeps blood sugar and insulin levels from rising, then falling, too quickly.
Better control of blood sugar and insulin can improve satiety, maintain normal metabolism and may prevent the development of diabetes.
The recommended intake of carbohydrates is about 45% to 65% of the total daily energy intake. So for a 2000 Calorie diet, about 900 Cal to 1300 Cal per day will be sufficient.
It is the building block of many components of cell, structural components (cellulose and chitin).
Their major roles in human body is to make sure that the immune system, fertilization, pathogensis, blood clotting and development goes on well. It is the main provider of energy for the body.
Carbohydrates can be broadly divided into simple or complex carbohydrates.
Carbohydrates consists of monosaccharides (simple sugars), disaccharides, oligosaccharides and polysaccharides.
Simple carbohydrates are mainly monosaccharides and disaccharides and easily digested by the gut.
Complex carbohydrates are mainly polysaccharides which includes starch, glycogen and fibers.
Monosaccharides
Basic sugars are classified in monosaccharides and this includes glucose, galactose and fructose. Glucose are the type sugar found most abundantly in the market (lollipops, white sugar, candies) and it is also called the blood sugar because it is the immediate source of energy for cellular respiration. Galactose is found in milk and Fructose sugar found in honey.
However, since the mid 21st century, fructose has been used and produced in food industry.
Disaccharides
Disaccharides are actually two monosaccharides link together to form a new type of sugar such as sucrose (glucose+fructose), lactose (glucose+galactose) and maltose (glucose+glucose).
Monosaccharides and Disaccharides are readily soluble in water.
Polysaccharides
Polysaccharides are starch, glycogen and cellulose. Starches are just repetitions of glucose molecules link together. It is insoluble in water and can act as storage for glucose. For example, plants convert excess glucose to starch and store them in leaves, tubers (roots) and fruits.
Glycogen is the type of polysaccharides animal stores in their body. When energy is needed glycogen is broken down back to glucose. (by a process known as glycogenolysis). This is very important for active person to get their energy to carry out their tasks, (athletes). This glycogen is mainly stored in muscle of our body and in the liver. Excessive storage of glycogen can increase the storage of fats.
Cellulose is a polysaccharide which forms almost all structural materials for plants.(wood, cotton are mainly cellulose). It is insoluble and thus very helpful for our digestion because it helps to carry out the remains of food out from our body. The remains of unabsorbed food will get toxic if it remains long in the intestine, (just imagine if the remains of meat stays for a few days inside!). So cellulose and fibres are acting as sweeps to clean the gut of the remaining food particles.
Resistant starches are also grouped in complex carbohydrates. They are called resistant because they are resistant to digestion. Some examples are unripe bananas, hi amylose maize starch.
Foods cooked and then cooled such as pasta, rice and bread also form what is called retrograde resistant starch as the process of cooking and cooling it change the structure of the carbohydrate molecules - that is the linear part of amylose and amylopectin changed to a more crystalline structure. These foods are then harder to digest.
Major source of carbohydrates are breads, rice, corn and other grainy food. Recent research though emphasised the eating of food made from whole grains such as oatmeal, whole-wheat bread and brown rice.
Compared to processed white bread and white rice, this unprocessed (the bran still on) food such as wholewheat bread and brown rice are healthier to eat because they deliver the outer (bran) and inner (germ) layers along with energy-rich starch.
The body can't digest whole grains as quickly as it can highly processed carbohydrates such as white flour - which will bring me to my next blog post of Glycemic Index. This keeps blood sugar and insulin levels from rising, then falling, too quickly.
Better control of blood sugar and insulin can improve satiety, maintain normal metabolism and may prevent the development of diabetes.
The recommended intake of carbohydrates is about 45% to 65% of the total daily energy intake. So for a 2000 Calorie diet, about 900 Cal to 1300 Cal per day will be sufficient.
Tuesday, 21 August 2007
What constitutes a proper nutrition?
Now that we know what is nutrition, we proceed to study what are the types of food that we should eat- in correct proportions.
Nutrition and foods can be broadly divided into two parts which are macronutrients and micronutrients. Macronutrients are the largest and most common food group that is eaten which are carbohydrates, proteins and fats. Micronutrients are food components that are required in small quantities which is made up of vitamins and minerals.
Other than that, there are also other food components such as phytochemicals, fibres, liquid (water), alcohol and other components.
Carbohydrates, Carbohydrates in its simplest form is also known as sugar. Since Carboyhdrates is made up from Carbon, Hydrogen and Oxygen. It is a valuable if not a primary source for providing energy in our body. It produces energy through the oxidation of sugar, the process known as Glycolysis. We will study about carbohydrates further in the next posts.
Protein is very important for growth as it is the building blocks of muscles. Individuals growing without getting enough will be stunted because protein makes up muscles, enzymes, hormones and many other components. it is responsible for our hair colour and our skin colour too.
Fat, also known as lipids, it is a great source of energy and insulation to our body. Fats in the form of triglycerides is readily available in many food. Sadly accumulation of fat is the primary cause of obesity and many diseases, accumulation of fat in our body can lead to cardiovascular diseases. Vitamins and minerals are substances that are required by our body to function optimally. Although required only in a very small amount. It is essential!
There are also other food components used by our body to prevent many possible diseases. For instance, Vitamin C is required for healthy immune system, collagen synthesis and also acts as antioxidants. Minerals such as iron is required for blood formation. Phytochemicals, such as flavonoids, anthocyanins - which belongs to polyphenols - These are actually chemical compounds found in plants that are required to neutralise toxic elements in our body. For example antioxidants which are found abundantly in many green plants can counter attack the superoxides in our body, which can cause cancer in a long term.
Fibres are also worth mentioning in this section, as it behaves almost like a "sweep" that cleanses up all the clogged parts in our bowel and intestines. Because it cannot be digested, it helps in digestion by carrying and absorbing the remains of food that are not absorbed by our body to be thrown away.
At last but not least is water, the most essential substance for our body besides oxygen. Without water, our body could not really function. Water replenishes the fluid that is lost throughout the day, through sweating, evaporation and excretion. It dilutes harmful chemicals, and helps to neutralize toxic and excretion of toxic substance. Inside cells, water acts as a medium that enables metabolic and chemical processes to happen.
What is Nutrition?
Nutrition is a subject related to food, not only what we eat but also how we eat, our eating habit, the nutritional contents of foods, and its interactions to other factors, also our interactions with food, the relationship between food/diet and disease and many other factors.
Nutrition deals with the type of food to eat, what proportion should we take and what type of food we should eat more or less. And because Nutrition is a study about what we eat, and we are what we eat, Nutrition is also science that examines the relationship between diet and health, either through molecular, metabolic or public health studies.
Dietitians and Nutritionists also Nutritional Scientistis are health professionals who specialise in this area of study, and are trained to provide safe, evidence-based dietary advice and interventions.
Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as cardiovascular disease, diabetes, scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. Moreover, excessive ingestion of elements that have no apparent role in health, (e.g. lead, mercury, PCBs, dioxins), may incur toxic and potentially lethal effects, depending on the dose. Also, excess or deficiency in vitamins and minerals will also cause health problems. For example, excessive intake of Vitamin A poses a higher risk of lung cancer and also liver disease.
Many common diseases and their symptoms can often be prevented or alleviated with better nutrition. The science of nutrition attempts to understand how and why specific dietary aspects influence health. (this source is from http://en.wikipedia.org/wiki/Nutrition ).
So by studying or knowing about nutrition and its components, we can prevent or heal some of the diseases that are directly linked with our diet.
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