The science of dietetics focuses on how proper nutrition and eating habits impact our general health. Although there is a major emphasis on public health in this discipline, its main goal is to inform everyone about the value of making healthy dietary decisions.
The study of nutrients found in food, how the body utilizes them, and how nutrition affects one’s health and susceptibility to disease is known as nutrition. The study of nutrition also examines the relationship between diet and illness risk, the effects of nutrient excess or deficiency, and the functioning of allergens.
Food is nourished by nutrients. Nutrients include water, vitamins, minerals, fibre, proteins, carbohydrates, and fats. People’s risk of having specific medical issues rises if their diets are not balanced properly in terms of nutrients.
1) Carbohydrates
Carbohydrates are sometimes referred to as saccharides or carbohydrates. The body converts carbohydrates into glucose, which helps the body and brain function. They also stop the body from converting the protein into energy, which prevents the loss of muscle mass. Carbohydrate-rich foods include rice, bread, grain-based products, etc.
2) Proteins
Protein molecules collectively make up amino acids. They produce enzymes and hormones and aid in the development of muscles. Amino acids are necessary for the human body to make new proteins and restore damaged ones. The necessary amounts of protein could be obtained by eating a variety of foods such as eggs, red meat, dairy, beans, and nuts.
3) Water
The production of digestive juices, the building blocks of blood, urine, and perspiration, is done by water. It is also necessary to maintain cell health, control body temperature, lower the risk of cystitis, lubricate, and cushion joints, and keep the bladder free of bacteria.
4) Minerals
Minerals are crucial micronutrients that support healthy cardiac functioning and the development of strong bones. The human body needs sodium, chloride, calcium, magnesium, sulfur, phosphorus, and several other minerals.
5) Vitamins
Vitamins are vital elements that the body requires in little amounts. In general, the body is unable to generate vitamins. As a result, it must be included in a diet. They fall into two categories: fat-soluble and water-soluble. The fat-soluble vitamins D, A, E, and K easily pass through the kidneys and are eliminated. However, water-soluble vitamins that are kept in the body include vitamin C, vitamin B12, vitamin B6, niacin, and thiamin.
6) Fats
The body needs fats to provide energy and maintain cell growth. The body absorbs vitamins by using fat. They give our body the energy to safeguard its organs from harm. It is well known that fats keep the body active and warm. Typically, both saturated and unsaturated fats can be found in food products. It is always healthier to eat foods low in saturated fat, such as dairy products, coconut oil, chocolate, etc. Unsaturated fats can be found naturally in foods such as fish, almonds, and nuts.
7) Fibres
Dietary fibres are a type of carbohydrate that assists digestion. The fibres do not, however, provide the human body with any nutrition or calories. However, it helps in clearing the digestive tract of harmful waste. Additionally, it controls bowel movements and lowers cancer risk in the body. Rich sources of fibre include wheat, nuts, green vegetables, etc.
Dietician or nutritionist are common terms used to refer to professionals who work in the dietetics industry. They are experts in general nutrition instruction who hold national certifications. Their job includes working together with food producers to enhance the nutritional value of prepared meals,
investigating the effects of dietary modifications on health, enhancing the clarity and precision of food labelling, increasing dietary standards and habits among the general public, and establishing facility-wide nutritional plans for institutions of education, and healthcare.
A nutritionist is someone who gives recommendations on what to eat to live a healthy lifestyle or accomplish a particular health objective, like losing weight or lowering blood pressure. Although they may also be found in a variety of other contexts, hospitals, nursing homes, long-term care institutions, and medical offices are where nutritionists typically operate. A nutritionist may need to possess particular credentials, licenses, or certificates to operate in specific institutions.
Anemia & Nutritional Disorder
Nutritional Disorders And Diabetes
