The study of nutrients in foods and their functions in the body.
The process by which living organisms take in and use food for the maintenance of life, growth, and the functioning of organs and tissues; the branch of science that studies these processes.
The act or process of nourishing.
Refers to the quality and quantities of nutrients taken into the body over a specified period of time.
The study of the supply of nutrients to the body from digesting food.
Combination of processes by which the living organism receives and utilizes the food necessary for the maintenance of its functions and for the growth and renewal of its components. Also the study of food and its relationship to the well-being of the human or animal body.
Nutrition can be defined in a variety of ways, but generally encompasses the oral consumption of dietary components and the utilization of nutrients within the body.
The provision of food substances in sufficient amounts and variety so that the body functions in a normal, healthy way; also the study of how the body uses foods and the proper amounts for daily consumption. Quantity alone is insufficient without quality and balance. The diet must contain several necessary elements every day: proteins, carbohydrates, fat, fiber, vitamins, minerals, and water.
A field of science dealing with the relationships of food products and eating patterns to the development, growth, maintenance, and repair of living organisms.
The study of the food people eat and its digestion and assimilation for growth, tissue repair, and physical activity. Areas of focus include diet, dietary deficiencies, and establishing minimum daily requirements for necessary nutrients.
The study of food in relation to the physiological processes that depend on its absorption by the body (growth, energy production, repair of body tissues, etc.). The science of nutrition includes the study of diets and deficiency diseases.
The process by which the living organism physiologically absorbs and uses food to ensure growth, energy production and repair of tissues. The science of nutrition includes the study of diets and deficiency diseases.
All the processes involved in the taking in and utilization of food by which growth, repair, and maintenance of activities in the body as a whole or in any of its parts are accomplished. Enteral nutrition includes ordinary oral ingestion of food and food supplements or tube feeding via nasogastric, pharyngostomy, gastrostomy, and jejunostomy tubes. The body is able to store some nutrients (glycogen, calcium, iron) for times when food intake is insufficient. Vitamin C is an example of a nutrient that is not stored.
The science or study of food and the ways in which the body uses food.
The process by which the body takes in and uses nutrients.
The vast domain encompassing the study of food, its multifaceted facets, ranging from cultivation to its intricate assimilation within the animal and human body, is aptly referred to as the science of nutrition. Primarily focusing on the dietary needs of humans, this field has experienced an extraordinary surge in knowledge over the past century. During this period, diligent exploration has led to the discovery and identification of the fundamental components vital to sustenance. These essential food factors, as alluded to in the preceding entry, include proteins, carbohydrates, fats, vitamins, minerals, and water. Furthermore, the inclusion of roughage in our diet contributes to the overall nutritional balance, ensuring optimal digestive health.
The exploration of food and how our bodies break down and absorb it is the essence of scientific study. Nutrition experts examine how the body utilizes various foods, delve into the chemical makeup of these foods, and investigate the health implications of consuming specific items. Insights from nutritionists, based on diet’s impact on health across diverse regions, have paved the way for guidelines promoting balanced diets to minimize health risks.
A balanced diet ensures sufficient intake of essential nutrients: proteins, carbohydrates, fats, vitamins, minerals, dietary fiber, and water. Every component plays a vital role in maintaining health. However, it’s crucial to consume them in the right balance. Carbohydrates should make up the majority of the diet, while fats should be consumed in moderation.
Everyday meals should encompass selections from the five primary food categories. Whole grains like bread, potatoes, and pasta offer energy, ample dietary fiber, and essential vitamins like B vitamins. Dairy products supply protein, along with vital nutrients like calcium and vitamins B12, A, and D; opting for low-fat variants can help decrease total fat consumption. Sources like meat, fish, and legumes are rich in protein, iron, B vitamins, and various minerals. It’s recommended to include a mix of fruits and vegetables, aiming for at least five servings daily. These are a great source of fiber, carbohydrates, vitamins, and minerals. While fatty and sugary foods like sweets, pastries, and fried snacks provide energy, their nutritional benefit is limited, so they should be consumed sparingly. Intake of saturated fats should be kept to a bare minimum.
Besides the core food groups, it’s essential to drink ample water, ideally around eight glasses daily. Conditions like diarrhea, vomiting, or the use of diuretic medications increase the body’s water requirements. Beverages containing sugar, caffeine, or alcohol should be taken in limited amounts. Sugar can lead to tooth decay, and even low-sugar carbonated drinks can harm teeth due to their acidity. Consuming too much caffeine might result in heart palpitations and sleep disturbances.
The body requires a steady energy supply for optimal function. This energy, derived from food, is quantified in terms known as kilojoules (kJ) or kilocalories (kcal), often just called calories.
An individual’s caloric needs depend on their body’s energy expenditure. This is influenced by the efficiency of the body’s cells in using energy, which is genetically determined, and their level of physical activity. The energy the body consumes for basic functions like breathing and digestion is termed the basal metabolic rate (BMR). Activities beyond these basics, especially vigorous sports, increase caloric needs. Factors like gender and age also play roles: on average, women need about 2,000 kcal daily, while men require about 2,500 kcal. A growing teenager typically has higher caloric needs than an adult, and as we age, the BMR decreases. Additionally, pregnant women require more calories than those who aren’t pregnant.
When one consumes more calories than the body requires, the surplus energy gets stored as fat, leading to weight gain. Conversely, weight is lost when the body’s energy needs surpass the number of calories consumed.
The process through which living organisms acquire food substances and utilize them for energy, overall body maintenance, and growth. Nutrition encompasses activities such as digestion, absorption, assimilation, and more. It primarily focuses on the consumption of foods that support good health.