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Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients , which can be metabolized to create energy and chemical structures.
Some cultures and religions have restrictions concerning what foods are acceptable in their diet. For example, only Kosher foods are permitted in Judaism, and Halal foods in Islam. Although Buddhists are generally vegetarians, the practice varies and meat-eating may be permitted depending on the sects. [16] In Hinduism, vegetarianism is the ideal.
Nutritionism is a paradigm that assumes that it is the scientifically identified nutrients in foods that determine the value of individual food stuffs in the diet. [1] In other words, it is the idea that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components.
Foods high in magnesium (an example of a nutrient) Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. [1] Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. [2]
By definition, phytochemicals include all nutritional and non-nutritional components of edible plants. [36] Included as nutritional constituents are provitamin A carotenoids , [ 37 ] whereas those without nutrient status are diverse polyphenols , flavonoids , resveratrol , and lignans that are present in numerous plant foods. [ 38 ]
Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value. Ethanol provides calories but there is no requirement for ethanol as an essential nutrient. Even though macros and calories are different concepts, they are dependent on each other.
Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
Most systems include four basic groups that describe their origin and relative nutritional function: Vegetables and Fruit, Cereals and Bread, Dairy, and Meat. [9] Studies that look into diet quality group food into whole grains/cereals, refined grains/cereals, vegetables, fruits, nuts, legumes, eggs, dairy products, fish, red meat, processed ...