Nutritional science seeks to help us understand the link between food and health. Nutrition addresses the health consequences of what we eat, how much we eat and how we prepare what we eat. It is important that we recognize the value of good nutrition, with a particular emphasis on children and especially infants, as proper nutrition is critical to their physical and cognitive development.

Nutrition, along with general social-psychological and emotional happiness combined with sufficiently vigorous physical activity are the best prescription for life   We all know that, whether we act on this knowledge or even acknowledge it, is a different story.

But when it comes to nutrition we do not have the excuse of a lack of information.

There is an immense amount of nutrition facts and nutritional information, on various aspects of nutritional health, such as nutritional food, nutritional vitamins and the various nutritional supplement products. Information on nutrition diet matters is as always an important species of nutrition information.

It is just a question, a matter really, of knowing where to find it and to understand what you should do with the information. Indeed if you don’t know what you want to do with the information the whole pursuit will probably be a loss of valuable time. 

Individuals, institutions and interest groups are among the many elements of society that are agitated, and rightfully so, about the state of nutritional matters.  After all the nature of what we eat, its use and value, or lack of, or negative impacts is a critical aspect of our overall health. Life and death matters really.

 Every day we read or hear stories about the latest food crisis or disaster.  Mass food recalls health crises caused by foods. Talk of food deserts and the declining nutritional health of the overall society due to financial constraints are on many people lips and minds.

Nutrition indeed is a critical factor of individual and social development. Thus it can be said that it is a significant factor in the degree of social progress made in a given civilization. Recall how the global food crisis, which is still not resolved, led to riots around the world a few ago don’t you? This is the kind of thing that happens when people cannot get food.  Cannot live.

The best role for governments to play in the well being of the family as institution and individual families is to make the material playing field more even.  That is a long discussion, but let us just say that without the microeconomic means to consume, families cannot be consumers, and thus cannot lift the entire macro-economy out of the doldrums catalyzed by the speculator culture crowd.

One thing government can do is jawboning.  That is publicly slash the reputations of enterprises engaged in consistent inappropriate and dangerous nutritional actions  For example,  the FDA’s recent criticism of Nestles’ Boost product.  (See  FDA Blasts Nestle For Misleading Nutritional Information This growing realization of the importance of nutrition has made it one of the more, admittedly low profile hot button issues, but hot button nonetheless.  It is an area that the government attempts to appear proactive in the interest of the citizen such as with Nestles case.)

Whether this government action was more a reflection of the ongoing chocolate war for market turf or a genuine concern for the health of the public makes no difference.  If it puts some pressure on those who push the junk that is disguised as food that’s at least better than no adverse action at all. By the way, we love chocolate, so this is in no way a blast at that loving little aphrodisiac.

The other main positive of the government involvement – that is short of active and direct engagement in a process of evening the macroeconomic and fiscal playing fields so that the multitudes of people with lives like ourselves, that is all us Jills and Jacks can live better is to continue, extend and improve its very useful nutritional data retrieval services.

All of us should use these data more frequently and with more of an eye to translating the data into techniques we develop for use in our families and communities.

We suggest the two following internet-based resource government sites:

 Nutrition
 http://www.nutrition.gov/nal_display/index.php?
info_center=11&tax_level=1
.
and

The  Department of Agricultural ‘s Food and Nutrition Information Center  http://fnic.nal.usda.gov/nal_display/index.php?
info_center=4&tax_level=1

Both are useful resources for nutrition and general food related health matters.

They are useful tools that enhance our insight into, and understanding of, the reality of good nutrition in today’s complex consumerism environment. 

This knowledge, in turn, will help us be better able to assume a proactive preventive posture in protecting our families and friends from nutritional related health problems.

Skip The Soda

     Chester Ku-Lea

Okay so you're counting calories and trying hard to stick to the average daily intake, but are you including all those liquid calories? Many people forget that each time they gulp down a root beer or a coca-cola they're adding a heap of extra calories. Those added calories may be what's keeping you from losing those few extra pounds.

Recent findings from researchers at the Rudd Center for Food Policy and Obesity at Yale University suggest that people just don't compensate for extra liquid calories. They have found a "clear association between soft-drink intake and taking in more calories," and that "on days when people drink soft drinks, they consumed more calories than on the days when they did not have soft drinks."

If you're eating the same amount and still drinking soda on top of it all, just remember that liquid calories add up fast. The best thing would be to save sugary drinks for special occasions. If you want to change your diet and focus on losing a little weight, cutting out soft drinks and other high-cal beverages is a good place to start!

Chester is a health nutrition consultant and is the owner of AstroNutrition - a provider of premium health nutrition and sports supplements.

Article Source: Altrana.com

Nutrition

Nutrition -- study of the materials that nourish an organism and of the manner in which the separate components are used for maintenance, repair, growth, and reproduction. Nutrition is achieved in various ways by different forms of life. Plants that contain the green pigment chlorophyll can synthesize their food from inorganic substances in the process called photosynthesis. Organisms such as plants that can thus manufacture complex organic compounds from simple inorganic nutrients are termed autotrophic. Organisms that must obtain "prefabricated" organic compounds from their environment are heterotrophic, and these include the fungi, some other plants, and animals. Heterotrophic plants may be saprophytic (obtaining nutrients from dead organisms) or parasitic (obtaining nutrients from living organisms while living on or in them). Heterotrophic animals may be parasites, herbivores (plant eaters), carnivores (meat eaters), or omnivores (obtaining nutrition from both plants and animals).

Human Nutrition

Humans require food substances to supply the components necessary to build tissues, to repair tissues as they wear out and die, to keep the body in good working condition, and to supply fuel for energy. For good nutrition a person should eat a well-balanced diet, that is, one that provides an adequate amount of each of the classes of nutrients each day, furnishing at the same time an adequate but not excessive number of calories for the body's energy needs. Children require relatively larger amounts of nutrients and calories because of their rapid growth. The foods required for proper nutrition fall roughly into three major groups: proteins, carbohydrates, and fats; vitamins, minerals, and water are also important.

Proteins

Protein in the diet provides amino acids for forming body proteins, including the structural proteins for building and repairing tissues, and the enzymes for carrying out the metabolic processes. In addition, protein may be used as a source of energy when the preferred fat and carbohydrate supply runs low. A body that is in the process of building itself (such as that of a growing child or an adult recovering from illness) will need a greater proportion of protein to weight than one that is fully grown and utilizes protein merely for repair of worn-out tissues. The average adult requires 1 gram of protein per kilogram of body weight per day; children may require two to three times this amount. Human proteins consist of up to 22 different amino acids, of which 9 (called essential amino acids) must be supplied by food protein; the other 13 are synthesized by human cells. Complete protein sources-those foods containing all 22 amino acids-include animal products such as meat, eggs, cheese, and milk. Incomplete protein sources, such as vegetables, beans, and grains, may be combined to create complete proteins.

Carbohydrates

Carbohydrates (starches and sugars) provide a readily available energy source. Surplus carbohydrates are also converted by the body to glycogen and fat, the storage forms of calories for energy, and to some of the amino acids used in protein synthesis. Most health professionals recommend that carbohydrates comprise 50% to 60% of the dietary calories, of which most (c.80% of all carbohydrates eaten) should be complex carbohydrates, such as cereals and vegetables. Complex carbohydrates are preferred because the fast-acting simple carbohydrates, such as honey and sugar, are difficult for the body (especially the pancreas) to handle in large doses. Simple carbohydrates also lack the vitamins, minerals, proteins, and fiber that generally accompany foods rich in complex carbohydrates. Cereals, fruits, vegetables, legumes, and pasta are good sources of complex carbohydrates.

Fats

Fats (see fats and oils) in the diet provide a concentrated source of energy; 1 gram of fat supplies about 9 calories as opposed to only 4 calories per gram of carbohydrates and protein. Fats in the body, in addition to acting as a source of stored energy, supply physical protection and insulation for tissues and form important portions of cell membrane structure. Fats also aid in the absorption of the fat-soluble vitamins (vitamins A, D, E, and K) from the intestine. Milk, butter, meat, and oils are important sources of fat.

Vitamins, Minerals, and Water

To keep the body functioning properly it is necessary to have, in addition to the basic foods, a sufficient intake of accessory substances such as vitamins, minerals (see mineral, dietary), and enough water to carry nutrients to the tissues and waste products away from them. A minimum of about 2 liters of liquid per day are recommended for the average adult. Vitamins function as coenzymes in important body processes, with the exception of vitamin D, which is synthesized upon exposure to sunlight. A large variety of minerals are required, some in trace amounts and others, such as calcium and iron, in relatively large amounts. Milk, cheese, and dark, leafy green vegetables are excellent sources of calcium; liver, meat, and egg yolks are good sources of iron. Minerals are vital to the development of teeth and bones (calcium, phosphorus, and fluoride) and to the functioning of a number of the body's metabolic systems. Iron is a necessary part of hemoglobin in the blood; various metals are required in many enzymes; sodium and potassium are essential to maintenance of fluid balance and functioning of the nervous system; magnesium is needed for the normal functioning of nerves and muscles; and iodine is required for thyroid hormone. The usefulness of vitamin and mineral supplements for a person of good health who eats a well-balanced diet continues to provoke debate among health experts.

Importance of Good Nutrition Good nutrition is reflected not only in the growth and function of the body but also in its appearance. The eyes, skin, hair, and teeth indicate whether body nourishment is good or poor. A poorly nourished child will fail to grow properly; a poorly nourished adult will have a decreased resistance to infection and disease. A diet deficient in proteins causes a disease called kwashiorkor in children; a diet deficient in both protein and calories results in marasmus, with lethargy, abdominal enlargement, and wasting-the classical malnutrition syndrome. Poor nutrition may result from excesses in the diet as well as deficiencies; excess of certain vitamins or minerals can produce potentially lethal disease states, and excess of carbohydrates or fat can result in obesity.

The Food Guide Pyramid

The U.S. Dept. of Agriculture (USDA) illustrates a well-balanced diet with the Food Guide Pyramid (1992), which emphasizes the need to eat less fat and proportionally more complex carbohydrates. At the base of the pyramid is the grains group, which should be eaten in the largest quantity (6-11 servings per day). Just above are the two groups fruits (2-4 servings) and vegetables (3-5 servings). Near the top are the meat products (2-3 servings) and dairy products (2-3 servings). At the apex are the fats, oils, and sweets, which are not considered a food group and should be consumed sparingly. See also food pyramid.

Specialized Diets

Specialized diets are useful in the treatment of certain disease states; the most common is a low-calorie diet to produce weight loss in obese persons. A diet low in phenylalanine is used to treat phenylketonuria. A diet low in cholesterol and saturated fats seems to be useful in the treatment and prevention of heart disease. Elimination of certain foods from the diet may be necessary to control allergies in some individuals. In all cases, however, specialized diets must provide all classes of essential nutrients in adequate amounts to maintain health in adults and support growth in children.

From FactMonster, http://www.factmonster.com/ce6/sci/A0836216.html