essay introduction about nutrition

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1.1: Introduction to Nutrition

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• Page ID 8675

• The University of Hawaiʻi
• University of Hawai’i at Mānoa

Chapter Skills to Develop

• Describe basic concepts in nutrition
• Describe factors that affect your nutritional needs
• Describe the importance of research and scientific methods to understanding nutrition

ʻO ke kahua ma mua, ma hope ke kūkulu

The foundation comes first, then the building

What are Nutrients?

Nutrients are substances required by the body to perform its basic functions. Most nutrients must be obtained from our diet, since the human body does not synthesize or produce them. Nutrients have one or more of three basic functions: they provide energy, contribute to body structure, and/or regulate chemical processes in the body. These basic functions allow us to detect and respond to environmental surroundings, move, excrete wastes, respire (breathe), grow, and reproduce.

There are six classes of nutrients required for the body to function and maintain overall health. These are: carbohydrates, lipids, proteins, water, vitamins, and minerals. Nutritious foods provide nutrients for the body. Foods may also contain a variety of non-nutrients. Some non-nutrients such as as antioxidants (found in many plant foods) are beneficial to the body, whereas others such as natural toxins (common in some plant foods) or additives (like certain dyes and preservatives found in processed foods) are potentially harmful.

Macronutrients

Nutrients that are needed in large amounts are called macronutrients. There are three classes of macronutrients: carbohydrates, lipids, and proteins . Macronutrients are carbon-based compounds that can be metabolically processed into cellular energy through changes in their chemical bonds. The chemical energy is converted into cellular energy known as ATP , that is utilized by the body to perform work and conduct basic functions.

The amount of energy a person consumes daily comes primarily from the 3 macronutrients. Food energy is measured in kilocalories. For ease of use, food labels state the amount of energy in food in “calories,” meaning that each calorie is actually multiplied by one thousand to equal a kilocalorie. (Note: Using scientific terminology, “Calorie” (with a capital “C”) is equivalent to a kilocalorie. Therefore: 1 kilocalorie = 1 Calorie - 1000 calories

Water is also a macronutrient in the sense that the body needs it in large amounts, but unlike the other macronutrients, it does not contain carbon or yield energy.

Note: Consuming alcohol also contributes energy (calories) to the diet at 7 kilocalories/gram, so it must be counted in daily energy consumption. However, alcohol is not considered a "nutrient" because it does not contribute to essential body functions and actually contains substances that must broken down and excreted from the body to prevent toxic effects.

Carbohydrates

Carbohydrates are molecules composed of carbon, hydrogen, and oxygen that provide energy to the body. The major food sources of carbohydrates are milk, grains, fruits, and starchy vegetables, like potatoes. Non-starchy vegetables also contain carbohydrates, but in lesser quantities. Carbohydrates are broadly classified into two forms based on their chemical structure: simple carbohydrates (often called simple sugars) and complex carbohydrates.

Simple carbohydrates consist of one or two basic sugar units linked together. Their scientific names are "monosaccharides" (1 sugar unit) and disaccharides (2 sugar units). They are broken down and absorbed very quickly in the digestive tract and provide a fast burst of energy to the body. Examples of simple sugars include the disaccharide sucrose, the type of sugar you would have in a bowl on the breakfast table, and the monosaccharide glucose, the most common type of fuel for most organisms including humans. Glucose is the primary sugar that circulates in blood to provide energy to cells. The terms "blood sugar" and "blood glucose" can be substituted for each other.

Complex carbohydrates are long chains of sugars units that can link in a straight chair or a branched chain. During digestion, the body breaks down digestible complex carbohydrates into simple sugars, mostly glucose. Glucose is then absorbed into the bloodstream and transported to all our cells where it is stored, used to make energy, or used to build macromolecules. Fiber is also a complex carbohydrate, but it cannot be broken down by digestive enzymes in the human intestine. As a result, it passes through the digestive tract undigested unless the bacteria that inhabit the colon or large intestine break it down.

One gram of digestible carbohydrates yields 4 kilocalories of energy for the cells in the body to perform work. In addition to providing energy and serving as building blocks for bigger macromolecules, carbohydrates are essential for proper functioning of the nervous system, heart, and kidneys. As mentioned, glucose can be stored in the body for future use. In humans, the storage molecule of carbohydrates is called glycogen, and in plants, it is known as starch. Glycogen and starch are complex carbohydrates.

Lipids are also a family of molecules composed of carbon, hydrogen, and oxygen, but unlike carbohydrates, they are insoluble in water. Lipids are found predominantly in butter, oils, meats, dairy products, nuts, and seeds, and in many processed foods. The three main types of lipids are triglycerides (triacylglycerols), phospholipids, and sterols. The main job of triacylglycerols is to provide or store energy. Lipids provide more energy per gram than carbohydrates (9 kilocalories per gram of lipids versus 4 kilocalories per gram of carbohydrates). In addition to energy storage, lipids serve as a major component of cell membranes, surround and protect organs (in fat-storing tissues), provide insulation to aid in temperature regulation. Phospholipds and sterols have a somewhat different chemical structure and are used to regulate many other functions in the body.

Proteins are macromolecules composed of chains of basic subunits called amino acids. Amino acids are composed of carbon, oxygen, hydrogen, and nitrogen. Food sources of proteins include meats, dairy products, seafood, and a variety of different plant-based foods, most notably soy. The word protein comes from a Greek word meaning “of primary importance,” which is an apt description of these macronutrients; they are also known colloquially as the “workhorses” of life. Proteins provide the basic structure to bones, muscles and skin, enzymes and hormones and play a role in conducting most of the chemical reactions that take place in the body. Scientists estimate that greater than one-hundred thousand different proteins exist within the human body. The genetic codes in DNA are basically protein recipes that determine the order in which 20 different amino acids are bound together to make thousands of specific proteins. Because amino acids contain carbon, they can be used by the body for energy and supply 4 kilocalories of energy per gram; however providing energy is not protein’s most important function.

There is one other nutrient that we must have in large quantities: water. Water does not contain carbon, but is composed of two hydrogen atoms and one oxygen atom per molecule of water. More than 60 percent of your total body weight is water. Without water, nothing could be transported in or out of the body, chemical reactions would not occur, organs would not be cushioned, and body temperature would widely fluctuate. On average, an adult consumes just over two liters of water per day from both eating foods and drinking liquids. Since water is so critical for life’s basic processes, total water intake and output is supremely important. This topic will be explored in detail in Chapter 4.

Micronutrients

Micronutrients are also essential for carrying out bodily functions, but they are required by the body in lesser amounts. Micronutrients include all the essential minerals and vitamins . There are sixteen essential minerals and thirteen essential vitamins (See Table \(\PageIndex{1}\) and Table \(\PageIndex{2}\) for a complete list and their major functions).

In contrast to carbohydrates, lipids, and proteins, micronutrients are not sources of energy (calories) for the body. Instead they play a role as cofactors or components of enzymes (i.e., coenzymes) that facilitate chemical reactions in the body. They are involved in all aspects of body functions from producing energy, to digesting nutrients, to building macromolecules. Micronutrients play many essential roles in the body.

Minerals are solid inorganic substances that form crystals and are classified depending on how much of them we need. Trace minerals, such as molybdenum, selenium, zinc, iron, and iodine , are only required in a few milligrams or less. Macrominerals, such as calcium, magnesium, potassium, sodium, and phosphorus , are required in hundreds of milligrams. Many minerals are critical for enzyme function, while others are used to maintain fluid balance, build bone tissue, synthesize hormones, transmit nerve impulses, contract and relax muscles, and protect against harmful free radicals in the body that can cause health problems such as cancer.

The thirteen vitamins are categorized as either water-soluble or fat-soluble. The water-soluble vitamins are vitamin C and all the B vitamins, which include thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folate and cobalamin. The fat-soluble vitamins are A, D, E, and K . Vitamins are required to perform many functions in the body such as assisting in energy production, making red blood cells, synthesizing bone tissue, and supporting normal vision, nervous system function, and immune system function.

Vitamin deficiencies can cause severe health problems and even death. For example, a deficiency in niacin causes a disease called pellagra, which was common in the early twentieth century in some parts of America. The common signs and symptoms of pellagra are known as the “4D’s—diarrhea, dermatitis, dementia, and death.” Until scientists discovered that better diets relieved the signs and symptoms of pellagra, many people with the disease ended up hospitalized in insane asylums awaiting death. Other vitamins were also found to prevent certain disorders and diseases such as scurvy (vitamin C), night blindness (vitamin A), and rickets (vitamin D).

Contributor

University of Hawai’i at Mānoa Food Science and Human Nutrition Program : Allison Calabrese, Cheryl Gibby, Billy Meinke, Marie Kainoa Fialkowski Revilla, and Alan Titchenal

12.4 Annotated Student Sample: "Healthy Diets from Sustainable Sources Can Save the Earth" by Lily Tran

Learning outcomes.

By the end of this section, you will be able to:

• Analyze how writers use evidence in research writing.
• Analyze the ways a writer incorporates sources into research writing, while retaining their own voice.
• Explain the use of headings as organizational tools in research writing.
• Analyze how writers use evidence to address counterarguments when writing a research essay.

Introduction

In this argumentative research essay for a first-year composition class, student Lily Tran creates a solid, focused argument and supports it with researched evidence. Throughout the essay, she uses this evidence to support cause-and-effect and problem-solution reasoning, make strong appeals, and develop her ethos on the topic.

Living by Their Own Words

Food as change.

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. end public domain text

annotated text Purpose. Lily Tran refers to what she sees as the general purpose for writing this paper: the problem of current global practices in food production, processing, and distribution. By presenting the “problem,” she immediately prepares readers for her proposed solution. end annotated text

public domain text The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact—and starting now. end public domain text

annotated text Thesis. Leading up to this clear, declarative thesis statement are key points on which Tran will expand later. In doing this, she presents some foundational evidence that connects the problem to the proposed solution. end annotated text

THE COMING FOOD CRISIS

public domain text The world population has been rising exponentially in modern history. From 1 billion in 1804, it doubled to approximately 2 billion by 1927, then doubled again to approximately 4 billion in 1974. By 2019, it had nearly doubled again, rising to 7.7 billion (“World Population by Year”). It has been projected to reach nearly 10 billion by 2050 (Berners-Lee et al.). At the same time, the average life span also has been increasing. These situations have led to severe stress on the environment, particularly in the demands for food. It has been estimated, for example, that by 2050, milk production will increase 58 percent and meat production 73 percent (Chai et al.). end public domain text

annotated text Evidence. In this first supporting paragraph, Tran uses numerical evidence from several sources. This numerical data as evidence helps establish the projection of population growth. By beginning with such evidence, Tran underscores the severity of the situation. end annotated text

public domain text Theoretically, the planet can produce enough food for everyone, but human activities have endangered this capability through unsustainable practices. Currently, agriculture produces 10–23 percent of global greenhouse gas emissions. Greenhouse gases—the most common being carbon dioxide, methane, nitrous oxide, and water vapor— trap heat in the atmosphere, reradiate it, and send it back to Earth again. Heat trapped in the atmosphere is a problem because it causes unnatural global warming as well as air pollution, extreme weather conditions, and respiratory diseases. end public domain text

annotated text Audience. With her audience in mind, Tran briefly explains the problem of greenhouse gases and global warming. end annotated text

public domain text It has been estimated that global greenhouse gas emissions will increase by as much as 150 percent by 2030 (Chai et al.). Transportation also has a negative effect on the environment when foods are shipped around the world. As Joseph Poore of the University of Oxford commented, “It’s essential to be mindful about everything we consume: air-transported fruit and veg can create more greenhouse gas emissions per kilogram than poultry meat, for example” (qtd. in Gray). end public domain text

annotated text Transition. By beginning this paragraph with her own transition of ideas, Tran establishes control over the organization and development of ideas. Thus, she retains her sources as supports and does not allow them to dominate her essay. end annotated text

public domain text Current practices have affected the nutritional value of foods. Concentrated animal-feeding operations, intended to increase production, have had the side effect of decreasing nutritional content in animal protein and increasing saturated fat. One study found that an intensively raised chicken in 2017 contained only one-sixth of the amount of omega-3 fatty acid, an essential nutrient, that was in a chicken in 1970. Today the majority of calories in chicken come from fat rather than protein (World Wildlife Fund). end public domain text

annotated text Example. By focusing on an example (chicken), Tran uses specific research data to develop the nuance of the argument. end annotated text

public domain text Current policies such as government subsidies that divert food to biofuels are counterproductive to the goal of achieving adequate global nutrition. Some trade policies allow “dumping” of below-cost, subsidized foods on developing countries that should instead be enabled to protect their farmers and meet their own nutritional needs (Sierra Club). Too often, agriculture’s objectives are geared toward maximizing quantities produced per acre rather than optimizing output of critical nutritional needs and protection of the environment. end public domain text

AREAS OF CONCERN

Hunger and nutrition.

annotated text Headings and Subheadings. Throughout the essay, Tran has created headings and subheadings to help organize her argument and clarify it for readers. end annotated text

public domain text More than 820 million people around the world do not have enough to eat. At the same time, about a third of all grains and almost two-thirds of all soybeans, maize, and barley crops are fed to animals (Barnard). According to the World Health Organization, 462 million adults are underweight, 47 million children under 5 years of age are underweight for their height, 14.3 million are severely underweight for their height, and 144 million are stunted (“Malnutrition”). About 45 percent of mortality among children under 5 is linked to undernutrition. These deaths occur mainly in low- and middle-income countries where, in stark contrast, the rate of childhood obesity is rising. Globally, 1.9 billion adults and 38.3 million children are overweight or obese (“Obesity”). Undernutrition and obesity can be found in the same household, largely a result of eating energy-dense foods that are high in fat and sugars. The global impact of malnutrition, which includes both undernutrition and obesity, has lasting developmental, economic, social, and medical consequences. end public domain text

public domain text In 2019, Berners-Lee et al. published the results of their quantitative analysis of global and regional food supply. They determined that significant changes are needed on four fronts: end public domain text

Food production must be sufficient, in quantity and quality, to feed the global population without unacceptable environmental impacts. Food distribution must be sufficiently efficient so that a diverse range of foods containing adequate nutrition is available to all, again without unacceptable environmental impacts. Socio-economic conditions must be sufficiently equitable so that all consumers can access the quantity and range of foods needed for a healthy diet. Consumers need to be able to make informed and rational choices so that they consume a healthy and environmentally sustainable diet (10).

annotated text Block Quote. The writer has chosen to present important evidence as a direct quotation, using the correct format for direct quotations longer than four lines. See Section Editing Focus: Integrating Sources and Quotations for more information about block quotes. end annotated text

public domain text Among their findings, they singled out, in particular, the practice of using human-edible crops to produce meat, dairy, and fish for the human table. Currently 34 percent of human-edible crops are fed to animals, a practice that reduces calorie and protein supplies. They state in their report, “If society continues on a ‘business-as-usual’ dietary trajectory, a 119% increase in edible crops grown will be required by 2050” (1). Future food production and distribution must be transformed into systems that are nutritionally adequate, environmentally sound, and economically affordable. end public domain text

Land and Water Use

public domain text Agriculture occupies 40 percent of Earth’s ice-free land mass (Barnard). While the net area used for producing food has been fairly constant since the mid-20th century, the locations have shifted significantly. Temperate regions of North America, Europe, and Russia have lost agricultural land to other uses, while in the tropics, agricultural land has expanded, mainly as a result of clearing forests and burning biomass (Willett et al.). Seventy percent of the rainforest that has been cut down is being used to graze livestock (Münter). Agricultural use of water is of critical concern both quantitatively and qualitatively. Agriculture accounts for about 70 percent of freshwater use, making it “the world’s largest water-consuming sector” (Barnard). Meat, dairy, and egg production causes water pollution, as liquid wastes flow into rivers and to the ocean (World Wildlife Fund and Knorr Foods). According to the Hertwich et al., “the impacts related to these activities are unlikely to be reduced, but rather enhanced, in a business-as-usual scenario for the future” (13). end public domain text

annotated text Statistical Data. To develop her points related to land and water use, Tran presents specific statistical data throughout this section. Notice that she has chosen only the needed words of these key points to ensure that she controls the development of the supporting point and does not overuse borrowed source material. end annotated text

annotated text Defining Terms. Aware of her audience, Tran defines monocropping , a term that may be unfamiliar. end annotated text

public domain text Earth’s resources and ability to absorb pollution are limited, and many current agricultural practices undermine these capacities. Among these unsustainable practices are monocropping [growing a single crop year after year on the same land], concentrated animal-feeding operations, and overdependence on manufactured pesticides and fertilizers (Hamilton). Such practices deplete the soil, dramatically increase energy use, reduce pollinator populations, and lead to the collapse of resource supplies. One study found that producing one gram of beef for human consumption requires 42 times more land, 2 times more water, and 4 times more nitrogen than staple crops. It also creates 3 times more greenhouse gas emissions (Chai et al.). The EAT– Lancet Commission calls for “halting expansion of new agricultural land at the expense of natural ecosystems . . . strict protections on intact ecosystems, suspending concessions for logging in protected areas, or conversion of remaining intact ecosystems, particularly peatlands and forest areas” (Willett et al. 481). The Commission also calls for land-use zoning, regulations prohibiting land clearing, and incentives for protecting natural areas, including forests. end public domain text

annotated text Synthesis. The paragraphs above and below this comment show how Tran has synthesized content from several sources to help establish and reinforce key supports of her essay . end annotated text

Greenhouse Gas and Climate Change

public domain text Climate change is heavily affected by two factors: greenhouse gas emissions and carbon sequestration. In nature, the two remain in balance; for example, most animals exhale carbon dioxide, and most plants capture carbon dioxide. Carbon is also captured, or sequestered, by soil and water, especially oceans, in what are called “sinks.” Human activities have skewed this balance over the past two centuries. The shift in land use, which exploits land, water, and fossil energy, has caused increased greenhouse-gas emissions, which in turn accelerate climate change. end public domain text

public domain text Global food systems are threatened by climate change because farmers depend on relatively stable climate systems to plan for production and harvest. Yet food production is responsible for up to 30 percent of greenhouse gas emissions (Barnard). While soil can be a highly effective means of carbon sequestration, agricultural soils have lost much of their effectiveness from overgrazing, erosion, overuse of chemical fertilizer, and excess tilling. Hamilton reports that the world’s cultivated and grazed soils have lost 50 to 70 percent of their ability to accumulate and store carbon. As a result, “billions of tons of carbon have been released into the atmosphere.” end public domain text

annotated text Direct Quotation and Paraphrase. While Tran has paraphrased some content of this source borrowing, because of the specificity and impact of the number— “billions of tons of carbon”—she has chosen to use the author’s original words. As she has done elsewhere in the essay, she has indicated these as directly borrowed words by placing them within quotation marks. See Section 12.5 for more about paraphrasing. end annotated text

public domain text While carbon sequestration has been falling, greenhouse gas emissions have been increasing as a result of the production, transport, processing, storage, waste disposal, and other life stages of food production. Agriculture alone is responsible for fully 10 to 12 percent of global emissions, and that figure is estimated to rise by up to 150 percent of current levels by 2030 (Chai et al.). Münter reports that “more greenhouse gas emissions are produced by growing livestock for meat than all the planes, trains, ships, cars, trucks, and all forms of fossil fuel-based transportation combined” (5). Additional greenhouse gases, methane and nitrous oxide, are produced by the decomposition of organic wastes. Methane has 25 times and nitrous oxide has nearly 300 times the global warming potential of carbon dioxide (Curnow). Agricultural and food production systems must be reformed to shift agriculture from greenhouse gas source to sink. end public domain text

Social and Cultural Values

public domain text As the Sierra Club has pointed out, agriculture is inherently cultural: all systems of food production have “the capacity to generate . . . economic benefits and ecological capital” as well as “a sense of meaning and connection to natural resources.” Yet this connection is more evident in some cultures and less so in others. Wealthy countries built on a consumer culture emphasize excess consumption. One result of this attitude is that in 2014, Americans discarded the equivalent of $165 billion worth of food. Much of this waste ended up rotting in landfills, comprised the single largest component of U.S. municipal solid waste, and contributed a substantial portion of U.S. methane emissions (Sierra Club). In low- and middle-income countries, food waste tends to occur in early production stages because of poor scheduling of harvests, improper handling of produce, or lack of market access (Willett et al.). The recent “America First” philosophy has encouraged prioritizing the economic welfare of one nation to the detriment of global welfare and sustainability. end public domain text

annotated text Synthesis and Response to Claims. Here, as in subsequent sections, while still relying heavily on facts and content from borrowed sources, Tran provides her synthesized understanding of the information by responding to key points. end annotated text

public domain text In response to claims that a vegetarian diet is a necessary component of sustainable food production and consumption, Lusk and Norwood determined the importance of meat in a consumer’s diet. Their study indicated that meat is the most valuable food category to consumers, and “humans derive great pleasure from consuming beef, pork, and poultry” (120). Currently only 4 percent of Americans are vegetarians, and it would be difficult to convince consumers to change their eating habits. Purdy adds “there’s the issue of philosophy. A lot of vegans aren’t in the business of avoiding animal products for the sake of land sustainability. Many would prefer to just leave animal husbandry out of food altogether.” end public domain text

public domain text At the same time, consumers expect ready availability of the foods they desire, regardless of health implications or sustainability of sources. Unhealthy and unsustainable foods are heavily marketed. Out-of-season produce is imported year-round, increasing carbon emissions from air transportation. Highly processed and packaged convenience foods are nutritionally inferior and waste both energy and packaging materials. Serving sizes are larger than necessary, contributing to overconsumption and obesity. Snack food vending machines are ubiquitous in schools and public buildings. What is needed is a widespread attitude shift toward reducing waste, choosing local fruits and vegetables that are in season, and paying attention to how foods are grown and transported. end public domain text

annotated text Thesis Restated. Restating her thesis, Tran ends this section by advocating for a change in attitude to bring about sustainability. end annotated text

DISSENTING OPINIONS

annotated text Counterclaims . Tran uses equally strong research to present the counterargument. Presenting both sides by addressing objections is important in constructing a clear, well-reasoned argument. Writers should use as much rigor in finding research-based evidence to counter the opposition as they do to develop their argument. end annotated text

public domain text Transformation of the food production system faces resistance for a number of reasons, most of which dispute the need for plant-based diets. Historically, meat has been considered integral to athletes’ diets and thus has caused many consumers to believe meat is necessary for a healthy diet. Lynch et al. examined the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. The results show “it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance” (1). end public domain text

public domain text A second objection addresses the claim that land use for animal-based food production contributes to pollution and greenhouse gas emissions and is inefficient in terms of nutrient delivery. Berners-Lee et al. point out that animal nutrition from grass, pasture, and silage comes partially from land that cannot be used for other purposes, such as producing food directly edible by humans or for other ecosystem services such as biofuel production. Consequently, nutritional losses from such land use do not fully translate into losses of human-available nutrients (3). end public domain text

annotated text Paraphrase. Tran has paraphrased the information as support. Though she still cites the source, she has changed the words to her own, most likely to condense a larger amount of original text or to make it more accessible. end annotated text

public domain text While this objection may be correct, it does not address the fact that natural carbon sinks are being destroyed to increase agricultural land and, therefore, increase greenhouse gas emissions into the atmosphere. end public domain text

public domain text Another significant dissenting opinion is that transforming food production will place hardships on farmers and others employed in the food industry. Farmers and ranchers make a major investment in their own operations. At the same time, they support jobs in related industries, as consumers of farm machinery, customers at local businesses, and suppliers for other industries such as food processing (Schulz). Sparks reports that “livestock farmers are being unfairly ‘demonized’ by vegans and environmental advocates” and argues that while farming includes both costs and benefits, the costs receive much more attention than the benefits. end public domain text

FUTURE GENERATIONS

public domain text The EAT– Lancet Commission calls for a transformation in the global food system, implementing different core processes and feedback. This transformation will not happen unless there is “widespread, multi-sector, multilevel action to change what food is eaten, how it is produced, and its effects on the environment and health, while providing healthy diets for the global population” (Willett et al. 476). System changes will require global efforts coordinated across all levels and will require governments, the private sector, and civil society to share a common vision and goals. Scientific modeling indicates 10 billion people could indeed be fed a healthy and sustainable diet. end public domain text

annotated text Conclusion. While still using research-based sources as evidence in the concluding section, Tran finishes with her own words, restating her thesis. end annotated text

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. They are also achievable. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact, starting now. end public domain text

annotated text Sources. Note two important aspects of the sources chosen: 1) They represent a range of perspectives, and 2) They are all quite current. When exploring a contemporary topic, it is important to avoid research that is out of date. end annotated text

Works Cited

Barnard, Neal. “How Eating More Plants Can Save Lives and the Planet.” Physicians Committee for Responsible Medicine , 24 Jan. 2019, www.pcrm.org/news/blog/how-eating-more-plants-can-save-lives-and-planet. Accessed 6 Dec. 2020.

Berners-Lee, M., et al. “Current Global Food Production Is Sufficient to Meet Human Nutritional Needs in 2050 Provided There Is Radical Societal Adaptation.” Elementa: Science of the Anthropocene , vol. 6, no. 52, 2018, doi:10.1525/elementa.310. Accessed 7 Dec. 2020.

Chai, Bingli Clark, et al. “Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets.” Sustainability , vol. 11, no. 15, 2019, doi: underline 10.3390/su11154110 end underline . Accessed 6 Dec. 2020.

Curnow, Mandy. “Managing Manure to Reduce Greenhouse Gas Emissions.” Government of Western Australia, Department of Primary Industries and Regional Development, 2 Nov. 2020, www.agric.wa.gov.au/climate-change/managing-manure-reduce-greenhouse-gas-emissions. Accessed 9 Dec. 2020.

Gray, Richard. “Why the Vegan Diet Is Not Always Green.” BBC , 13 Feb. 2020, www.bbc.com/future/article/20200211-why-the-vegan-diet-is-not-always-green. Accessed 6 Dec. 2020.

Hamilton, Bruce. “Food and Our Climate.” Sierra Club, 2014, www.sierraclub.org/compass/2014/10/food-and-our-climate. Accessed 6 Dec. 2020.

Hertwich. Edgar G., et al. Assessing the Environmental Impacts of Consumption and Production. United Nations Environment Programme, 2010, www.resourcepanel.org/reports/assessing-environmental-impacts-consumption-and-production.

Lusk, Jayson L., and F. Bailey Norwood. “Some Economic Benefits and Costs of Vegetarianism.” Agricultural and Resource Economics Review , vol. 38, no. 2, 2009, pp. 109-24, doi: 10.1017/S1068280500003142. Accessed 6 Dec. 2020.

Lynch Heidi, et al. “Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance.” Nutrients, vol. 10, no. 12, 2018, doi:10.3390/nu10121841. Accessed 6 Dec. 2020.

Münter, Leilani. “Why a Plant-Based Diet Will Save the World.” Health and the Environment. Disruptive Women in Health Care & the United States Environmental Protection Agency, 2012, archive.epa.gov/womenandgirls/web/pdf/1016healththeenvironmentebook.pdf.

Purdy, Chase. “Being Vegan Isn’t as Good for Humanity as You Think.” Quartz , 4 Aug. 2016, qz.com/749443/being-vegan-isnt-as-environmentally-friendly-as-you-think/. Accessed 7 Dec. 2020.

Schulz, Lee. “Would a Sudden Loss of the Meat and Dairy Industry, and All the Ripple Effects, Destroy the Economy?” Iowa State U Department of Economics, www.econ.iastate.edu/node/691. Accessed 6 Dec. 2020.

Sierra Club. “Agriculture and Food.” Sierra Club, 28 Feb. 2015, www.sierraclub.org/policy/agriculture/food. Accessed 6 Dec. 2020.

Sparks, Hannah. “Veganism Won’t Save the World from Environmental Ruin, Researchers Warn.” New York Post , 29 Nov. 2019, nypost.com/2019/11/29/veganism-wont-save-the-world-from-environmental-ruin-researchers-warn/. Accessed 6 Dec. 2020.

Willett, Walter, et al. “Food in the Anthropocene: The EAT– Lancet Commission on Healthy Diets from Sustainable Food Systems.” The Lancet, vol. 393, no. 10170, 2019. doi:10.1016/S0140-6736(18)31788-4. Accessed 6 Dec. 2020.

World Health Organization. “Malnutrition.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/malnutrition. Accessed 8 Dec. 2020.

World Health Organization. “Obesity and Overweight.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/obesity-and-overweight. Accessed 8 Dec. 2020.

World Wildlife Fund. Appetite for Destruction: Summary Report. World Wildlife Fund, 2017, www.wwf.org.uk/sites/default/files/2017-10/WWF_AppetiteForDestruction_Summary_Report_SignOff.pdf.

World Wildlife Fund and Knorr Foods. Future Fifty Foods. World Wildlife Fund, 2019, www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf.

“World Population by Year.” Worldometer , www.worldometers.info/world-population/world-population-by-year/. Accessed 8 Dec. 2020.

Discussion Questions

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Introduction to Designing a Healthy Diet

What makes a diet “healthy”? What does the word “healthy” even mean? Each of us might picture something different when we think of a healthy diet, and if you travel around the world, you’ll find even more variation in how people define this term.

Indeed, humans are incredibly flexible when it comes to food. We are omnivores, and we can survive and thrive on a wide variety of different foods. The foods that nourish our bodies are often the same foods that nourish our souls, bringing us together with friends and family, celebrating traditions and conjuring memories of meals past.

We’ll begin our study of nutrition by zooming in on nutrients—the molecules in food that nourish us—to begin to understand what each gives us. Then, we’ll zoom back out to consider some tools for choosing foods that will together provide us with all the nutrients we need. Because whatever the deep and complex meanings that food brings to our lives and our culture, we also want to choose foods that will enable us to be well, to fuel our activities, to prevent disease, and to live long, healthy lives.

Unit Learning Objectives

After completing this unit, you should be able to:

• Define nutrition, food, and nutrients, and describe how nutrition is related to health, including risk of chronic disease.
• Describe the different factors that impact food choices.
• Explain the basic structure of molecules and that all nutrients are also chemical molecules.
• Describe the 6 types of nutrients and the various ways they are classified.
• Explain how the Dietary Reference Intakes (DRI) are determined, what each type of DRI value means, and how they are used.
• Use the information in a Nutrition Facts label to understand the nutritional qualities of a food.
• Describe concepts that are helpful in planning a healthful diet, including adequacy, balance, moderation, variety, nutrient density, and empty calories.
• Use tools for planning a healthful diet, including MyPlate, Harvard Healthy Eating Plate, and the Dietary Guidelines for Americans.

Image Credits:

Person cooking at a table photo by Markus Winkler on Unsplash ( license information )

Nutrition: Science and Everyday Application, v. 1.0 Copyright © 2020 by Alice Callahan, PhD; Heather Leonard, MEd, RDN; and Tamberly Powell, MS, RDN is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License , except where otherwise noted.

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Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease (1992)

Chapter: 1 introduction, chapter 1 introduction.

The foods you choose to eat can have a direct impact on your ability to enjoy life to its fullest. Perhaps the most obvious positive effect of food is the pleasurable feeling you get from eating a good-tasting meal. It might be a plate of grilled chicken, corn-on-the-cob, fresh vine-ripened tomatoes, and a baked potato, or a steaming dish of spaghetti topped with a zesty tomato sauce.

Your diet can have long-term effects on your health as well. Diet plays a major role in promoting and maintaining good health, preventing some chronic diseases and treating others, and speeding recovery from injuries. In earlier times, diseases such as goiter and pellagra were relatively common—both are caused by nutritional deficiencies and cured by diets containing sufficient amounts of a particular nutrient. In the case of goiter, iodine is the missing nutrient; with pellagra it is mainly niacin, a B vitamin. These diseases are rare today in the United States because most Americans get enough of these essential nutrients in their diets.

Although it is unlikely that you or your family will ever suffer from an illness caused by pronounced dietary deficiency, the foods you eat can exert more subtle and, in the long run, no less harmful effects on your health. During the past few decades, scientists have identified several dietary factors that play important roles in the development of specific diseases. Diets high in certain types of fat, for example, appear to increase the risk of developing coronary heart disease and certain cancers, and, among susceptible people, too much salt in food is believed to increase the chances of developing hypertension (high blood pressure). Other scientific evidence suggests that the current average American diet—which is high in fatty foods and low in fruits and vegetables—can increase the risk of developing certain forms of cancer, especially cancers of the esophagus, colon (large bowel), prostate, and breast. Certain dietary patterns can increase the likelihood of dental caries (cavities). In addition, habitually eating more calories than the body uses for maintenance and physical activity produces obesity and increases the risk of several chronic diseases including noninsulin-dependent diabetes mellitus, a form of diabetes that does not usually require daily insulin injections but has many adverse complications and generally appears after age 40.

As the body of research on diet-disease connections has grown over the past half century, scientists, policymakers, officials of the food industry, consumer groups, and others have engaged in a debate about how much and what kind of evidence justifies giving dietary advice to the public. They have also argued about how best to control risk factors on which there is general agreement among scientists.

The central problem in this debate is one that characterizes all science: absolute proof is difficult to obtain. This is particularly true in a science such as nutrition, in which many factors—age, sex, genetics, social behavior, and cultural differences, for example—can play a role in what food we eat and how it affects our bodies.

Nevertheless, the strength of the evidence, the severity of the risk, and the ability of people to make informed choices can be used as a foundation for making public policy decisions on diet and health. Public information and education programs may be appropriate in some cases, and government regulation in others. For example, it might be sufficient to educate people against the potential hazard of eating too much fatty food, but the cancer-causing potential of aflatoxin (a toxin produced by a mold that grows on food) and the fact that it cannot be seen in food warrant government regulation to curtail aflatoxin contamination of peanuts, grains, and milk. Other criteria might come into play as well: the likelihood that a particular nutritional factor will trigger an increase in a chronic disease, the severity of that disease, the number of people likely to be affected, and estimates of whether people will change their eating habits in response to this risk.

DEVELOPING NUTRITIONAL GUIDELINES

To pin down diet-disease connections with an eye to providing the best possible dietary advice to the American public, the scientists of the Committee on Diet and Health of the Food and Nutrition Board (then under the National Research Council and since 1988 under the Institute of Medicine) reviewed thousands of pertinent studies. Most of the material in Eat for Life comes from the much larger volume Diet and Health: Implications for Reducing Chronic Disease Risk (National Academy Press, 1989), which was the primary result of that review.

The committee's charge was to determine what dietary constituents, if any, play a role in the occurrence of chronic diseases. Furthermore, the committee members were to recommend dietary changes that would promote longer, healthier lives for the general public of the United States by

reducing the risk of chronic illness caused by current dietary practices.

Several other expert groups have also addressed the importance of dietary factors to the public's health (see chapter 2 ). But aside from the recent Surgeon General's Report on Nutrition and Health (U.S. Government Printing Office, 1988), these other groups have focused primarily on identifying dietary risk factors for single diseases.

The committee members decided that there is still much to be learned about diet and its role in chronic diseases. But they also concluded that it would be wrong to ignore the large body of existing evidence supporting a link between nutrition and chronic disease while waiting for absolute proof of the benefits that we as a nation, and as individuals, would gain from making certain changes in our diets.

After all their deliberations, the committee members decided that the overall evidence for a relationship between certain dietary patterns—a diet high in saturated fatty acids and total fat, for example—and chronic diseases—such as heart attacks and certain cancers—supports three actions.

First, they devised the nine dietary guidelines that are the basis of Eat for Life .

Second, they concluded that there should be a comprehensive attempt to inform the public about the likelihood of certain risks and the possible benefits of dietary changes. That is the role of this book, as well as other efforts by the press, scientists, nutritionists, physicians, and public officials.

Third, the committee strongly believes that government and the food industry should take steps to make it easier for us to change our diets. For example, beef producers should develop leaner meat that will make it easier to reduce the amount of fat in our diets. In the same vein, food processors should use less salt and saturated fat in their products, and fast-food chains sh ould introduce lower-calorie and

lower-fat items to their menus. Government at all levels—federal, state, and local—should adopt policies and programs that promote the recommended changes and eating patterns.

AN EATING PATTERN FOR LIFE–NOT A “DIET”

The nine dietary guidelines devised by the committee can help reduce your risk of developing heart disease, hypertension, various forms of cancer, dental caries, obesity, noninsulin-dependent diabetes, osteoporosis, and chronic liver disease. These nine dietary guidelines are laid out in Table 1.1 and described in Chapter 2 .

The thing to remember when you read these guidelines is that they are not the rules of a ''diet". The eating pattern outlined in this book does not revolve around sacrifice. The eating pattern can work within the framework of any ethnic cuisine. It is not a list of foods you can and cannot eat, nor is it a series of menu plans to which you must adhere. Following this pattern is not expensive, and it may even lower your food bills. It is certainly not a complicated process that involves weighing food, dishing out exactly measured portions, or calculating the nutritional content of every meal you eat.

The nine dietary guidelines are just that: guidelines. They provide the foundation upon which you can build a sensible dietary pattern that suits your particular needs and tastes. These guidelines, in essence, form an eating pattern for life and provide you with a philosophy of eating that can guide you as you plan meals, cook, shop, and eat out

Of course, following the guidelines may require you to make some changes in the way you eat. But those changes will be evolutionary, not revolutionary—you do not have to become a vegetarian, for instance, or eat exotic foods that you can find only at health food or specialty stores. You will learn to trim fat from the meat you eat—but you do not have to

TABLE 1.1 The nine dietary guidelines

give up meat by any means, and you will eat more bread, pasta, potatoes, vegetables, and fruits.

This book is designed to help you and your family make beneficial changes in the way you eat with a minimum of effort and a maximum of effect. Along with each guideline in Chapter 2 is a short discussion on how it can help protect your health. The chapters that follow provide enough information about the links between diet and chronic illness to convince you of the need to alter your current eating pattern. And in Chapter 10 you will find practical advice on how to follow the guidelines easily in your everyday life and how to avoid common nutritional pitfalls.

In the end, you will probably be surprised at how easy it is to eat healthfully and to enjoy your meals today without compromising your health in the future.

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide.

Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculating—and without sacrificing favorite foods.

Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind).

The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States.

Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way.

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Essay on Food and Nutrition

Students are often asked to write an essay on Food and Nutrition in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Food and Nutrition

Importance of food and nutrition.

Food and nutrition are essential for life. They provide the energy we need to grow, work, play, think, and learn.

The Role of Food

Food is much more than just fuel. It contains vital nutrients like vitamins, minerals, proteins, carbohydrates, and fats, which our body needs to function correctly.

Nutrition and Health

Nutrition is about how food affects our health. A balanced diet helps to maintain a healthy weight, reduces the risk of diseases like diabetes, heart disease, and cancer, and promotes overall well-being.

In conclusion, food and nutrition are vital for our health and well-being. It’s important to eat a balanced diet to stay healthy.

250 Words Essay on Food and Nutrition

Introduction to food and nutrition.

Food and nutrition are integral elements of human existence, playing a pivotal role in our health and wellbeing. Food provides the energy required for various bodily functions, while nutrition refers to the study of nutrients present in food, how the body utilizes these nutrients, and the relationship between diet, health, and disease.

The Role of Nutrients

Nutrients are classified into macronutrients and micronutrients. Macronutrients, including carbohydrates, proteins, and fats, are needed in large amounts and provide the energy necessary for daily activities. Micronutrients, such as vitamins and minerals, are required in smaller quantities but are crucial for various physiological functions like immune response and bone health.

Food Choices and Health

Our food choices significantly impact our health. A balanced diet comprising all nutrients in appropriate proportions promotes good health and helps prevent diseases. Conversely, unhealthy eating habits can lead to conditions like obesity, heart disease, and diabetes. The concept of ‘food as medicine’ is gaining traction, emphasizing the therapeutic potential of natural foods.

Nutrition Science and Society

The science of nutrition has societal implications. It can guide public health policies, influence food production practices, and shape societal attitudes towards food and health. Nutrition education can empower individuals to make informed food choices, thereby promoting public health at large.

In conclusion, food and nutrition are intertwined aspects of health. Understanding their interplay can help us make informed dietary choices, promoting overall wellbeing and preventing disease. The study of nutrition is not merely a biological or chemical analysis but a comprehensive exploration of how our food choices shape our health and society.

500 Words Essay on Food and Nutrition

Food and nutrition are fundamental aspects of our lives that influence our health, wellness, and longevity. They are interconnected fields of study that examine the relationship between diet, health, and disease. Nutrition focuses on how dietary intake impacts health, while food science explores the physical, biological, and chemical makeup of food.

The Importance of Balanced Nutrition

A balanced diet is crucial for maintaining optimal health and preventing chronic diseases. It involves consuming a variety of foods in the right proportions, including proteins, carbohydrates, fats, vitamins, and minerals. These nutrients play different roles in the body. Proteins aid in growth and repair, carbohydrates provide energy, fats help in hormone production, while vitamins and minerals are essential for various biochemical reactions.

Food Quality and Nutritional Value

The quality of the food we consume significantly impacts its nutritional value. Highly processed foods, while convenient and often tasty, frequently contain high levels of sugars, salts, and unhealthy fats. These can lead to health issues like obesity, heart disease, and diabetes. On the other hand, whole foods like fruits, vegetables, lean proteins, and whole grains are nutrient-dense and promote good health.

Role of Diet in Disease Prevention

There’s a growing body of evidence linking diet and disease. High intake of saturated and trans fats, sugars, and sodium is associated with an increased risk of chronic diseases. Conversely, diets rich in fiber, lean proteins, and unsaturated fats can help prevent conditions like heart disease, diabetes, and certain cancers. Furthermore, certain nutrients have specific protective effects. For instance, antioxidants found in fruits and vegetables can neutralize harmful free radicals, reducing the risk of chronic diseases.

Nutrition and Sustainability

The concept of sustainable nutrition is gaining traction. It involves choosing foods that are not only healthy but also have a low environmental impact. This includes considering factors like the resources used in food production and the emissions generated. A plant-based diet is often cited as being both healthful and sustainable.

Conclusion: The Future of Food and Nutrition

In the future, personalized nutrition, based on individual genetic makeup, lifestyle, and gut microbiome, may play a significant role in health management. Additionally, innovative food technologies like cellular agriculture could provide sustainable and ethical food sources. As we continue to unravel the complexities of food and nutrition, it’s clear that they will remain central to our health and well-being. This underscores the importance of education in these fields, encouraging informed dietary choices and fostering a healthier society.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

• Essay on Importance of Food
• Essay on Punjabi Food
• Essay on Importance of Healthy Food

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361 Nutrition Essay Topics: Nutrition Science, Clinical Nutrition, & More

• 🌶️ Top 15 Nutrition Topics
• 🪄 Nutrition Essay Tips
• 🥗 Latest Nutrition Topics – 2024
• 🥔 Argumentative Topics
• 🧂 Controversial Topics

🍗 Sports Nutrition Topics

🔬 nutrition science topics.

• 🩺 Clinical Nutrition Topics

🌡️ Diet and Climate Change Topics

• 🎓 Nutrition Topics for College

🌶️ TOP 15 Latest Research Topics in Nutrition

• The problem of stress eating among college students.
• How do eating habits influence people’s mental health?
• The issue of food safety in modern agriculture.
• Why is breakfast the most important meal of the day?
• The phenomenon of superfoods and their benefits.
• Food science: overconsumption effects on climate.
• What are the causes of the most common eating disorders?
• Where did the trend in organic food markets come from?
• How do parents’ eating habits influence children’s food choices?
• How has the COVID-19 pandemic changed our diets?
• How can going vegan impact the environment?
• How does caffeine impact academic performance?
• Symptoms of malnutrition among children.
• How are the immune system and diet connected?
• How have people’s eating habits changed throughout the centuries?

🪄 Nutrition Essay: Writing Tips

Nutrition topics cover various issues: eating disorders, diets, nutrition for sportspersons, etc. At the same time, nutritional science is interconnected with medicine, psychology, and environmental studies. Consider our tips for writing like a pro about any nutrition topic you like!

Nutrition Essay Structure

• Introduction The introduction of a nutrition essay aims at providing the necessary background information on the topic. In this part, you should explain the complex terms you use to ensure that readers are on the same page. Another thing to include is a hook , an engaging phrase. An unexpected scientific fact is an excellent example of a hook for a nutrition essay. Finally, the introduction should also include a thesis statement , the focus of your writing.
• Body Each body paragraph of your nutrition essay should start with a topic sentence and contain relevant arguments. To build strong arguments , apply to previous research on nutrition, numerical data, and other scientific evidence. Remember that body paragraphs need to support the thesis statement .
• Conclusion The conclusion aims to restate the thesis statement and summarize the key arguments . Note that you shouldn’t include any new information in this part. As for the concluding sentences, remind the readers of the importance of nutrition to inspire them to learn more.

Nutrition-Related Research Topics

Below we’ve peeped into some areas of nutrition science. Discover each of them and choose the most interesting for you.

Tips for Nutrition Research Topics

• When choosing the topic for your nutritional essay, consider the one you are interested in. If you struggle with topic ideas, check out our online topic generator !
• In the introduction, you should offer the readers the scientific foundation to better understand the importance of health and nutrition.
• Make sure you only use trustworthy scientific resources for your arguments. Avoid unverified claims of rapidly improved health or suspicious rates of weight loss.
• Take regular breaks to stay productive . Fact-checking on health and nutrition can be stressful, so take some time off when you need to.
• Always proofread your essay . You may ask a friend who is into nutrition topics to read your writing with fresh eyes.

🥗 Latest Nutrition Research Topics – 2024

• What are the advantages and disadvantages of genetically modified foods?
• How to treat food allergies?
• Can a healthy diet prevent getting Covid-19 ?
• Should Fast Food Companies Advertise Children ?
• The history of food delivery services.
• What are the toughened regulations on fast-food restaurants?
• How do social media impact students’ food choices?
• What is the mission of the Slow Food movement in the USA?
• Genetically Modified Food: Safety and Regulations .
• What are the primary food safety principles for packaging?
• The global issue of world hunger and food distribution.
• How has the fast-food industry changed the environment?
• Why is it important to use eco-friendly packaging for food and drinks?
• Eating Disorders: Psychological Effects .
• How does diet correlate with mood?
• The phenomenon of gummy vitamins and their efficiency.
• How does marketing make us buy more junk food?
• How does the body positivity movement affect young adults?
• Why is it essential to preserve farmlands?
• Why Are Diets so Popular in the United States ?
• Why is it crucial to avoid a vitamin D deficiency?
• Waste management in food production.
• What are the effects of dietary dilution on food intake?
• Nutrition and chronic diseases: heart disease and diabetes.
• What is the possible impact of climate change on agriculture ?
• Nutrition Education for Pregnant Women and Mothers .
• How does healthy food help deal with stress?
• What are the impacts of the biofuel industry on food systems?
• The rising popularity of the Mediterranean diet.
• How has technology changed the way we eat?
• Impact of Nutritional Deficiencies in Early Life .
• What is the food industry’s role in tourism?
• Influence of eating disordered mothers on their daughters’ eating behavior.
• How do a mother’s food choices impact the quality of breast milk ?
• The importance of Omega-3 fats for human development.
• Diet and Healthy Lifestyle vs. Bariatric Surgery .
• Supplements can never fully replace natural foods.
• American school food and children’s health.
• What are the effects of unprocessed food on general well-being?
• Do eating habits reflect national identity?
• Nutrition: Childhood Obesity and Sustainability Problem .
• What are the pros and cons of low-carb dieting?

🥔 Nutrition Argumentative Essay Topics

• Is overhydration more dangerous than dehydration?
• Can a healthy diet improve hair and skin conditions?
• Fad Diet as a Topic for Academic Studies .
• What is the best alternative to white sugar ?
• Fad diets dangers for overweight individuals .
• Is lactose intolerance a myth?
• White vs. red meat: what are the nutritional benefits?
• Why do more women suffer from anemia than men?
• Why is white bread bad for your health?
• What is the link between dairy product consumption and obesity ?
• Food Insecurity Assessment in Miami .
• What are healthier alternatives for coffee addicts?
• Is drinking a glass of wine daily beneficial?
• Hispanic Adolescents’ Obesity and Fast Food Consumption .
• Impacts of fast foods on the economy and people.
• Is the caffeine effect in coffee and tea the same?
• Advantages and Disadvantages of Low Carb Diets .
• What are the most energizing foods?
• Microbiology has a crucial role in food science.
• Why are women more likely to develop eating disorders?
• Psychiatric nursing: eating disorders in teens.
• What is the healthiest way to cook eggs?
• Do vegetarians get all the nutrients the organism needs?
• Factors Influencing Food Supply and Demand .
• What is the best food for healthy weight loss ?
• What are the advantages of only consuming organic products?
• Why do older people need a different diet?
• Why is counting the calories important?
• What is the primary cause of teenagers developing an unhealthy attitude toward food ?
• How do eating disorders affect our mental health?
• Are parents the ones responsible for children’s obesity?
• How does veganism help the environment?
• Fast Food’ Effects on Children .
• What are the harmful effects of factory farming?

🧂 Controversial Nutrition Topics

• Is sugar as bad for us as the media says?
• The rise in popularity of so-called “superfoods.”
• Food Poisoning in Saudi Arabia .
• What is the role of government in citizens’ sugar and salt intake?
• Why is breakfast not the most important meal a day?
• If junk food is so unhealthy, why is it addictive?
• Is it possible to incorporate alcohol into a healthy diet?
• Does vitamin water have unique health benefits?
• Genetically Modified Food: Good or Bad?
• How can one’s diet be a risk factor for certain diseases?
• The phenomenon of binge eating.
• Why has veganism gained so much popularity in recent years?
• Can plastic preserve the quality of food?
• Dietary Guidelines: Positive and Negative Consequences .
• Why is organic food so expensive?
• How to explain small plates in restaurants?
• How does a visual representation of food affect a customer’s choice?
• Is alternative milk better than organic?
• Is vegetarianism simply a trend?
• Why is it essential to eat a variety of foods?
• What are the myths about good and bad cholesterol?
• What are the issues with eco-friendly packaging?
• Why should people avoid mass-production sauces?
• Arguments for and Against the Fast Food Industry in the USA .
• What affects the taste of airplane meals?
• How do fast food restaurants hide calories?
• Benefits of the Ketogenic Diet in Diabetic Patients .
• What is the possible harm of a plant-based diet?
• What are the benefits of genetically modified food?
• Why are many people lactose intolerant?
• Is water the most significant nutrient for athletes?
• How to count the total daily calories for an athlete?
• Are steroids against the ethics of sports?
• What are the profits of vitamin D in sports nutrition?
• Why are carbohydrates essential for recovery?
• Steroid Use Effects on Professional Young Athletes .
• How to explain overdependence on particular diets?
• What nutritional supplements can improve sports performance?
• What is the connection between sports performance and glycemic index?
• What are the best meals for an athlete’s pre-exercise preparation?
• Sports-Related Problems and Conflicts .
• What is the amount of protein recommended for athletes?
• School athletes and drug tests.
• Which special diets help build stamina?
• How does proper nutrition contribute to building muscles?
• Muscle-strengthening activity practice to reduce obesity.
• Nutrition for Triathletes Overview .
• How do you combine a plant-based lifestyle with professional sports?
• What is the importance of nutrition in team sports?
• Health Care Site: Fitness, Sports and Nutrition .
• How to reduce the risks of eating disorders in female athletes?
• How can a low-carb diet hurt your training?
• How can athletes meet their need for iron?
• Does eating dairy before a workout help to avoid bone problems?
• A high dose of vitamin C can hurt athletic performance.
• What Are Genetically Modified Foods?
• Are whole grains the healthiest choice for teenagers?
• What vital minerals and vitamins are contained in fruits?
• What is the healthiest amount of fruit a day?
• Which vitamins are in vegetables, and what are their benefits?
• Vegetarians vs. meat-eaters: who are healthier?
• Food and Nutrition Intakes Analysis .
• Do whole fruits have more fiber than juice?
• Gut bacteria and metabolic disorders.
• What is the environmental impact of meat-based diets?
• How does meat consumption relate to global warming?
• Healthy Eating in Obese Adults .
• What are the consequences of eating raw meat?
• Is fish a crucial part of healthy nutrition?
• Reducing body mass index measures in school-aged children .
• Is milk the best source of calcium?
• What are the differences between pasteurized and homogenized milk?
• PCR-Based Diagnostics for Pathogens in Food .
• Should plant-based kinds of milk be labeled as milk?
• Healthy Eating. Genetically Modified Organisms .
• What are the energy requirements for adults and children?
• The importance of teaching the food groups at school.

🥖 Nutrition Topics on Food Groups

• How many food groups exist, and what do they consist of?
• What is a balanced plate for health?
• What are the primary nutrients in the grains category?
• Which vitamins and minerals are there in fruits and vegetables?
• More Sugar – More Health Problems ?
• Is it necessary to choose fruits and vegetables in rainbow colors?
• What are the positive effects of vitamins A and C in fruits?
• How does excessive meat consumption influence human health?
• Which role does a fish play in healthy nutrition?
• Health Effects of High Fructose Containing Sugars .
• Is milk the best source of calcium for strong bones ?
• Which alternative types of milk for lactose-intolerant people exist there?
• How do you calculate energy requirements for your healthy diet?
• How do you read food labels and choose the best options?
• Sugar the Silent Killer: Risks of Sugar Consumption .
• What are the high-protein vegetarian alternatives for people who don’t eat meat?
• What are the effects of white meat and red meat?

🥑 Topics on Current Nutrition Trends

• Explain the increasing popularity of the plant-based packaged-food category.
• Popular Diets, and Their Benefits and Concerns .
• What is the technology behind recycled ingredients?
• Why are alcohol-free spirits the top upcoming trend ?
• What is a flexitarian diet, and how does it work?
• The phenomenon of functional beverages and their benefits.
• Do sunflower seeds have heart-health benefits?
• Dietary Intake and Nutritional Assessment Methods .
• Explain the popularity of ready-made gourmet meals in 2024.
• How has COVID-19 influenced globally-inspired foods?
• How does the DASH diet benefit mental health?
• What are the best immunity boosters in 2024?
• How are climatarian brands changing the environment?
• Movements against the diet culture.
• Fad Diets: Solutions and Benefits .
• Are meal kits the best option for students?
• What are the most significant diet myths ?
• Describe an upcoming trend in personalized nutrition .

🐟 Mediterranean Diet Research Paper Topics

• Myths and facts about the Mediterranean diet.
• Does a Mediterranean diet prevent heart disease ?
• What are the main components of the Mediterranean diet?
• What effects does a Mediterranean diet have on metabolism ?
• How to reduce diabetes incidences with a Mediterranean diet?
• The Effect of Mediterranean Diet on Type 2 Diabetes Treatment .
• Weight loss with a Mediterranean diet vs. a Low-fat diet.
• How can the Mediterranean diet reduce the risk of Alzheimer’s ?
• How can you ensure the long-term effects of the Mediterranean diet?
• Mediterranean Diet as a Risk Decreasing Factor for Type 2 Diabetes Mellitus and Coronary Artery Disease .
• What are the risks of the Mediterranean diet?
• Is the Mediterranean diet the healthiest?

🥦 Vegan Diet Topics

• Why is veganism more than a diet?
• What are the beneficial and damaging effects of a vegan diet?
• What are the advantages of vegan organic farming?
• How does a vegan diet reduce cancer risk ?
• Supplements you need on a vegan diet.
• Case Report: Loving Organic Foods .
• Is veganism the best solution to environmental problems ?
• Why do Olympians have plant-based diets?
• Is a vegan diet an option for teenagers?
• Genetically Modified Organisms in Canadian Agriculture .
• How do I decide to become a vegan?
• The potential of vegan-organic agriculture.
• What are the benefits of a plant-based diet for health?
• What are the benefits of veganism for animal rights ?
• How to solve the problem of the lack of nutrients for vegans?
• Nutritional & Economic Importance of Chickpea .
• Is a vegan diet and lifestyle more expensive than a non-vegan?
• What psychological implications does a vegan diet have?

💊 Substance Abuse and Diet Research Topics

• What role does nutrition play while recovering from alcohol addiction ?
• What are the benefits of medical nutrition therapy?
• How are substance abuse and eating disorders connected?
• Does a healthy diet help to reduce harmful cravings?
• The evidence for food addiction.
• How does fast food addiction influence mental health?
• What are the effective strategies to stop overeating ?
• What eating habits do drug users have?
• Drug-to-Drug and Food-Drug Interactions .
• How do drugs affect nutrient absorption?
• Describe the connection between weight loss and substance abuse.
• What is the result of substance abuse in terms of vitamin and mineral deficiencies?
• What is the best way of meal planning for addiction recovery?
• How does smoking affect diet and nutrition?
• Does healthy nutrition help your body heal from addiction?
• Drug and Alcohol Effects on Emotional Intelligence .

🏥 Nutrition Topics on Eating Disorders

• What is the correlation between time spent on social media and eating disorders?
• Why has anorexia always been a growing issue among teenage girls?
• Nutrition intervention for eating disorders.
• What are the biggest stereotypes about eating disorders ?
• Eating disorders, physical and mental health.
• What relationship with food do people with eating disorders have?
• Nutritional treatment in eating disorders.
• Acculturation and Eating Disorders in Western Countries .
• How does sports nutrition develop eating disorders?
• How to prevent eating disorders?
• What nutrients are missing in anorexia ?
• Which risk factors can lead to eating disorders?
• The Eating Disorders in Adolescent Girls .
• Why does malnutrition cause eating disorders?
• Does bulimia cause magnesium deficiency?
• What are the major causes of chronic hunger?
• Describe the importance of nutrition therapy for anorexia nervosa .
• Overcoming Eating Disorders During Identity Development .
• What are the most spread types of eating disorders among teenagers?

🍽️ Diet and Inflammation Topics for Research

• What are the main components of an anti-inflammatory diet?
• Describe the health risks of inflammatory foods.
• Case Study: Inflammatory Bowel Disease .
• How does nutrition impact inflammation?
• Do French fries increase the risk of inflammation ?
• What are the foods causing inflammation?
• Health benefits of anti-inflammatory foods.
• How can green leafy vegetables reduce inflammation?
• How prevalent is chronic inflammation among eating disorders?
• Is Omega-3 the critical regulator of the inflammatory process ?
• How do I reduce inflammation in my body?

🩺 Topics in Clinical Nutrition

• Does fish oil supplementation reduce the risks of dementia ?
• Which muscle-strengthening activities can reduce obesity risks?
• What are the trends in evidence-based dietetic practice?
• Describe the physical and mental health profile of patients with a coffee addiction.
• Improving Allergy Treatment .
• What are the possible clinical treatments for eating disorders?
• What are the obesity treatment strategies in preschool-age children?
• How to characterize the link between olive oil consumption and the risk of heart disease ?
• What are the scientific benefits and safety of soy foods?
• Eating Disorder in Psychiatric Nursing Practice .
• Food allergy prevention and treatment.
• Analyze the vitamin D deficiency in children and adolescents.
• Why are plant-based diets good for planetary health ?
• What are the possible ways to cut food-related greenhouse gas emissions?
• Which eating habits lead to a sustainable future?
• How can a vegan diet be beneficial both for health and the environment?
• How exactly does food contribute to global warming ?
• Climate Change and Public Health .
• Discuss modern ecological approaches to human nutrition.
• Which foods have the most significant environmental impact?
• Will reduced food supply help with climate change?
• What are the eco-friendly versions of the Keto and Atkins diets?
• Agriculture and Global Warming Effects .
• How do popular diets affect the environment?
• Why is a sustainable food supply important?
• Is agriculture the leading cause of global environmental change?
• What are the best foods you can eat for an eco-friendly diet?
• Climate Change Impact on Nature and Society .
• How does food production cause greenhouse gas emissions?
• What is the beneficial environmental impact of the Mediterranean diet?

🎤 Nutrition Topics for Presentation

• What is the difference between the functions of minerals and vitamins?
• How do carbohydrates transform into energy?
• What Is a Proper Nutrition for the Digestive System ?
• What are the benefits of glucose for health?
• Why are people lactose intolerant?
• Healthy food policies from a nursing perspective.
• The interrelations between vitamins.
• What are the negative consequences of zinc deficiency?
• Are gummy vitamins effective?
• Food Insecurity Amongst Children: Main Issues.
• What are the functions of the D vitamins ?
• Marketing trends in organic food.
• Nutritional challenges and their health effects.
• What are good protein sources for teenagers?
• Compare the nutrients in fresh and dried fruit.
• Genetically Modified Food: Main Issues .
• How does the process of pasteurization work?
• What is the healthiest type of oil for daily use?
• What’s the best way to plan a meal?
• Food & stress relationship, and gender differences.
• What are the origins of potatoes?
• The health benefits of avocados.
• How to avoid empty calories?
• How do infants benefit from breastfeeding?

🎓 Easy Nutrition Research Topics for College Students

• What is the role of nutrition in having a healthy life in college?
• How long can people stay without food and water?
• Eating Disorders: Anorexia and Bulimia .
• What role does blood have in carrying nutrients throughout the body?
• Picky eating and child’s weight status development.
• How do cells and organs absorb nutrients from food?
• How to stay full for a longer time?
• How do diets expose different people to cancer ?
• What is the impact of depression on nutrition?
• How do fats help to maintain brain health?
• What is the implication of being a vegan for a long?
• McDonald’s Entry into Africa .
• What is the role of the media in shaping people’s food choices?
• How does healthy nutrition improve skin condition?
• Food anthropology: the study of food in diverse cultures.
• How do food nutrients convert into minerals?
• What traces does taking alcohol during pregnancy leave?
• Childhood Obesity, Its Causes, and Consequences .
• How can governments deal with the global epidemic of obesity?
• Why is it important to have nutrition education in college?
• How can governments develop sustainable nutrition policies in the technological era?
• How to explain the popularity of cereals among college students?
• Nutrition Effects on College Students .
• What is the negative impact of nicotine on nutrition habits?
• How to increase the love of fruits among children?
• Fast Food and Culture .
• Describe the positive effects of homemade food.

🔗 Useful Links

• Nutrition Research Reviews | Cambridge Core
• American Society for Nutrition – Nutrition Research & Practice
• Food | United Nations
• Nutrition Problems and Their Solutions: Diet, Treatment
• Diet, Health, and the Environment | School of Public Health and Tropical Medicine
• Plant-based diets are best…or are they? – Harvard Health
• Signs of Eating Disorders: Types and Symptoms
• Foods that fight inflammation – Harvard Health
• Mediterranean Diet 101: Meal Plan, Foods List, and Tips
• Back to Basics: All About MyPlate Food Groups

414 Proposal Essay Topics for Projects, Research, & Proposal Arguments

725 research proposal topics & title ideas in education, psychology, business, & more.

Nutrition Education: Its Importance and Promotion Essay

Nutrition education is one of the most complex and complicated areas of health care. the most difficult task is to motivate and persuade the target audience to follow dietary patterns and change their lifestyles. Best practices are based on motivation and emotional appeal aimed to influence the mind and feelings of listeners and students. The increasing complexity of modern society develops a wide range of pressures and stressors that challenges dietary patterns. Best practices in nutrition education are aimed to teach a student the main principles and norms of a healthy diet and show the simplest way how to follow them. The best practice is to involve a student/trainee in the process of change: new dietary patterns and new identity, excellent health, and no illnesses. A trainee should tackle the challenge of attempting to differentiate health styles and wellness. The teacher should discuss the possible outcomes and potential problems of unhealthy behavior patterns and their impact on a person. Whatever program is established, it is important to create and communicate a healthy lifestyle approach that meets the needs of both the trainee and his family.

The difficult task is to develop nutrition programs for poor countries. Thus, the main difficulty is to persuade people that a healthy diet is not expensive and can be successfully introduced by any family. It takes time but it brings healthy lifestyles and the absence of illnesses. A controversy that has surfaced repeatedly is whether health promotion programs reflect health care cost-containment strategies. It is crucial for nutrition educators to motivate and involve the poor in a healthy diet. In very poor countries, it is important to change negative stereotypes concerning dietary patterns and health. Because health promotion programs are relatively new for these countries, their administrative locations are not consistent across poor states. This lack of consistency brings with it a clear difference in philosophical goals. The main strategies should involve healthy cooking and a simple diet including milk products and grain, meat, fruits, and vegetables. The conclusions seem to be that nutrition education programs should be integrated into poor societies and their culture.

Mass media (TV, radio, and press) can be effective tools to promote nutrition education and diet in poor countries. It is possible to promote healthy lifestyles and a balanced diet through TV shows and press releases. Many people in less developed countries are unaware of how much, what, or where they eat. Much of the food they eat can be considered forgotten food, this is particularly so with snacks, food is eaten whilst watching TV or food tasted during cooking. Helping poor states increase their awareness of current eating habits is an essential first step in the management process.

Only when they begin to recognize the eating practices which are contributing to their excess energy intake can they move towards considering where and how to make appropriate changes. Food diaries are a very useful self-monitoring tool, encourage patients to be actively involved in treatment, and may give an indication of motivation. Special attention should be given to costs spend on healthcare and problems caused by current dietary patterns and ineffective dietary balance. It is possible to use a slogan like: health is cheaper than illness: eating and healthy diet is the best approach to save money”. Involving partners and families in the attempts to make healthier choices is important in increasing compliance to dietary changes and as a cost-effective means of extending health messages. Rather than the goal is to eat less fatty food, which is very general, it would be preferable for the patients to set specific goals such as to eat less fatty foods by changing from butter to a low-fat spread and to use fat-free salad dressings rather than mayonnaise in salads and sandwiches.

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Home — Essay Samples — Nursing & Health — Nutrition — The Importance Of Proper Nutrition And Healthy Diet

The Importance of Proper Nutrition and Healthy Diet

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Free Nutrition Essay Sample

Introduction.

Nutrition is the supply of essential nutrients from food to the body for life sustenance. It can also be described as the relationship between diet and health of humans. Nutrition can either be good or poor. A good nutrition is necessary for development and functioning of body organs, body growth, reproduction and maintenance. For a body to attain an optimum production efficiency and required activity level, a good diet is essential. A nutritious diet helps a human‘s body have the capability to repair injured and damaged cells, resist infections and ailments. The major essential nutrients needed by the body for proper growth are proteins, fats, vitamins, carbohydrates, minerals and water. The supply of the named nutrients should be proportionate to sustain a healthy body.

Diet and Human Health

Human health is generally maintained by a healthy diet. A diet that has balanced nutrients lowers the chances of chronic health risks like heart diseases, cancer, diabetes, obesity and hypertension. Consumption of appropriate quantities of nutrients and sufficient amount of water is what makes a healthy diet. Many diets are considered to be healthy, because, there are many types of foods with a diversity of nutrient contents. A good diet is the one with a balance of all nutrients to support the energy requirements without surpassing the required amounts. Excessive intake of these nutrients brings negative effects like obesity because the body has no mechanisms of shedding of extra the extra energy.   

Essential Nutrients, Minerals and Water

Carbohydrates are the major sources of energy for the body. Most of the foods consumed incorporate carbohydrates. They are found in foods like bread, rice, potatoes, spaghetti, fruits, candy, juices and vegetables. These foods contain starch. Carbohydrates are broken down into smaller molecules by the enzymes in the saliva, in juices produced by the pancreas, and in the intestines lining. The starch in the carbohydrates is broken into maltose by saliva and pancreatic juice. Finally, the maltose is broken to glucose in the intestines lining, where the glucose is absorbed into the blood and transported to the liver for use as an energy provider to the body. Proteins are used by the body to repair damages or injured body tissues. Proteins are found in foods such as eggs, meat, milk and beans. The proteins from these foods have giant molecules which are digested by enzymes, then used to repair and develop body tissue. The protein is digested in the stomach. The digestion of the protein completes in the small intestine. The broken down proteins are absorbed in the small intestines into the blood and supplied to all whole body to build cells. Fats are a rich supply of energy. Fats from foods like butter are digested and dissolved into the watery substance in the intestines. These fats are dissolved into water by bile acids produced by the liver, then, enzymes break down the dissolved fats into smaller molecules for channelization by the blood, to storage depots in various body parts.

Vitamins are substances needed by the body to grow and develop in a normal way. A person body needs thirteen vitamins. The vitamins are A, B, C, D, E, and K. These vitamins are found in foods, but also, the body can make vitamins D and K. The foods that give all these vitamins are both vegetables and animal products. Each vitamin has a specific responsibility in the body. Deficiency of vitamins results to deficiency diseases, like rickets, which is a deficiency of vitamin D. An optimal intake of essential vitamins is achievable through eating balanced diets from diversity of foods because the levels of the vitamins vary greatly in different food types. 

Water and salt are dissolved in the small intestines cavity. Most of the water and salts come from fluids and foods we consume, and the juices secreted by the digestive glands. The human body has no ability to store water. This is the reason why humans need to supply the body with water everyday for use in metabolic processes. The basis of blood, urine, digestive juices, stools and perspiration is water. The water supply necessary depends on the metabolism and activity levels.

Dietary minerals are chemical elements required in a healthy diet. These mineral nutrients include calcium, iodine, magnesium, potassium, zinc, and sodium. The minerals are available in simple chemical forms, and are available in the foods people eat . In cases of huge aggregates of minerals, a further breakdown is required before absorption. Bacteria help in the weathering of primary minerals, an action that allows the release of nutrients for their nutrition and that of other consumers in the environment.  

Digestion and Absorption

Digestion and absorption of nutrients and water occurs in different organs of the body. Digestion of Starches starts at the mouth, where saliva breaks down the starch molecules into maltose, then another breakdown by saliva and pancreatic juices occur in the stomach, converting the maltose into glucose, and absorption occurs at the intestines lining. Vegetables and fruits are the main sources of vitamins and are digested in the stomach and the vitamins are absorbed at the intestines lining into the bloodstream. Water, salts and minerals are absorbed in the intestines lining into the blood stream. Proteins are first digested in the stomach to simplify the protein molecule, the absorbed in the small intestines.  Water is the main ingredient in the digestion and absorption process. Water is essential in production of digestive juices, absorption of nutrients, blood and in metabolic processes in the body.

Nutrition Across Age Groups

There are three major age groups, the children, the teens and the older adult. The groups have different dietary requirements. Children need nutrients for a health growth of organs, brain development and body development. Children require nutrients necessary for development of bones, brain, strong organs and general well being .The teens on the other hand, are very active in all activities. They are involved in educational activities, sports and fun activities. They require more nutritious diets than children because their production is higher and demands more energy. The older adult is the most active in the age groups. These people are included in the working class, where they work all day and spend the remaining time in recreational activities like sports. The diet plan for this age group should incorporate a lot of fluids, vitamins and minerals but with consideration to energy requirements.

Nutritional deficiencies results to chronic diseases. This is the condition where, there is inadequate supply of essential nutrients to the tissues.  Nutritional ailments are commonly linked with chronic undernourishment. When a deficiency is identified, a supplement of the missing nutrient is supplied to the person. This reverses the effects of the deficiency. An understanding of the locally available foods helps in identifying the levels of nutrients in every food type. Most processed foods have nutritional information on the products’ label, that assist consumers colligate the amounts of nutrients in such products.

Nutrition is the intake of essential nutrients and sufficient amounts of water to the body for optimal performance of the body . The diet should be balanced to avoid deficiencies which cause deficiency diseases and other chronic ailments. Since there are different types of foods, an understanding of dietary needs in regard to activity levels by the body is important. This ensures that the diet matches with the body’s energy requirements. People from different age groups require different diets because their dietary requirements vary with the activities they do. Good nutrition ensures an optimal supply of the required nutrients to the body and, a balanced replacement of the nutrients should be observed. Intake of excess nutrients should also be observed, this causes severe poisoning. To maintain a healthy nutrition, a person needs to always take a balanced diet. 

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