Nutrition is the biological process in which organisms assimilate and use food and liquids for the functioning, growth and maintenance of normal functions. Nutrition is also the study of the relationship between food and liquids with health and disease, especially in determining an optimal diet.

Although food and nutrition are often used as synonyms, they are different terms because:

Nutrition refers to the nutrients that make up the food and includes a set of involuntary phenomena that occur after the ingestion of food, that is, the absorption or passage to the blood from the digestive tract of its components or nutrients, its metabolism or chemical transformations in the cells and excretion or elimination of the organism.

Food comprises a set of voluntary and conscious acts that are directed to the choice, preparation and ingestion of food, phenomena closely related to the sociocultural and economic environment (environment) and determine at least in large part, dietary habits and styles of life.

Adequate nutrition is what covers:

The energy requirements through ingestion in the proper proportions of energy nutrients such as carbohydrates and fats. These energy requirements are related to physical activity and energy expenditure of each person.

The plastic or structural requirements provided by the proteins.

The needs of non-energy micronutrients such as vitamins and minerals.

The correct hydration based on water consumption.

the sufficient ingestion of dietary fiber.

The correct dietary guidelines are represented in the food pyramid.

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