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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