Nutrition and Diet

Health

A state of complete physical, mental, and social well-being.

Nutrition

The science that studies nutrients and other substances in food and how they relate to health and diseases.

Nutrients

The nourishing substances in food that provide energy and promote the growth and maintenance of the body.

Essential Nutrients

Compounds that the body can't make or can't make in sufficient quantity and must be supplied from food.

Food

Substance consisting of essential nutrients used in the body to sustain growth, vital processes, and provide energy.

Nutritional Status

One's physical condition as determined by the diet.

Optimum Nutrition

The state of receiving and utilizing essential nutrients to maintain health and well-being at the highest possible level.

Overnutrition

An excessive intake of one or more nutrients, often referring to nutrients providing energy.

Undernutrition

A deficiency of one or more nutrients, including nutrients providing energy.

Diet

The food and beverages that a person normally eats.

Nutrient Density

The nutrient value of foods compared with the number of calories.

Energy Density

The amount of energy (calories) in food compared to nutritional value.

Calories

A measure of the energy in food, specifically the energy-yielding nutrients.

Calories

equal to the amount of heat required to raise the temperature of 1 kg of water to 1°C.

1 Calorie = 1000 calories

1 Calorie = 1 kilocalorie (kcal)

4 kcal/gram

Carbohydrates Fuel Factor (energy content)

4 kcal/gram

Protein Fuel Factor (energy content)

9 kcal/gram

Fats Fuel Factor (energy content)

Alcohol Fuel Factor (energy content)

7 kcal/gram (non-food).

Adequate Diet

A diet that provides enough energy, nutrients, and fiber to maintain health.

A diet may be inadequate in one category and excessive in another.

Adequacy of diet is individualized.

Moderate Diet

Eating any foods in moderate amounts, not too much, not too little.

Balanced Diet

A diet that contains combinations of foods to provide proper proportions of nutrients.

Varied Diet

Variety refers to eating many different foods from the different food groups on a regular basis.

Variety increases the likelihood of consuming all the nutrients the body needs.

Respiration

Circulation

Digestion

Metabolism

Maintaining body temperature.

Growth and repair of body tissues

Physiologic Value of Food

It is nourishing or nutritious

It has satiety value

It is prepared under sanitary conditions

Its palatability factors (color, aroma, flavor, texture)

Within the budget and suitable to the occasion.

Food is good to eat when it fulfills these qualities:

Satiety Value

The ability of food to satisfy hunger and provide a feeling of fullness.

Sanitary Conditions

Food prepared in clean and hygienic environments.

Palatability Factors

Color, aroma, flavor, and texture of food.

Values

Beliefs and attitudes that are important to people.

Ethnic Groups

Groups of people who share common blood ties, land ties, or racial and religious similarities.

Food Norm

Typical standards and patterns related to food and eating behaviors.

Food Taboo

Social customs that prohibit the use of certain edible resources as food.

Habits

Settled or regular tendencies or practices, especially ones that are hard to give up.

Status food

are foods that have a social impact on others. Often serves at special occasions to influence or impress important people.

Staple food

A mainstay food in the diet that supplies a large portion of the calories people need to maintain health.

Technology

The application of a certain body of knowledge that has influenced how food gets from farm to table.

Aseptic packaging

A packaging technology that preserves quality and extends the shelf life of food.

Physiological factors

hunger and or appetite for food. You may choose the foods you eat either because you are hungry or you have a specific appetite for one particular food.

appetite and hunger is based on food habits, gender, body size and activity level.

individual energy and nutrient needs

the amount of energy, carbohydrate, fat, protein, vitamins and minerals needed differs between different age groups and between males and females.

Energy needs also depend on activity levels.

Health concerns -  Inclusion and exclusion of certain foods from a diet can be due to a person’s health concerns or medical reasons

Psychological factors

Factors such as attitudes, values, experiences, emotions, habits, and beliefs that influence food choices and decisions.

Geographical factors

Factors related to geographic location and climate that dictate the type of foods that can be grown and preferred by people.

Social factors

The impact that one or more persons have on the eating behavior of others, either direct or indirect, conscious or subconscious.

Economical factors

Factors related to price, taste, and the age or seasonality of food that influence food choices.

Technological Factors

Influences the type of food we eat and the way we prepare, store and serve.

Cooking methods

food production

food storage

food packing

preservation

appliances

Religious Factors

A persons level of commitment to their religion may affect whether they adopt the dietary practices of the religion

Media and Advertising

The media influences a person’s lifestyle by changing the way our perception is towards certain things (e.g. what we choose to wear or he foods we chose to eat)

Many television advertisements promote high fattening or sugary foods

Advertisements target children by using prizes, giveaways, animation and jingles and popular personalities to draw them in.