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Nutrition Essay | Essay on Nutrition for Students and Children in English

February 12, 2024 by Prasanna

Nutrition Essay:  The section of science that deals with the interpretation of nutrients and food in the animal system to sustain a healthy life and to keep health issues at check is known as ‘nutrition.’ The topic of nutrition is vulnerably proportional to the economic stability of a society or a country at a broader aspect.

A necessity that keeps life running at the cost of money, to which a noticeable chunk of the society is deprived but remains unattended to, is also ‘nutrition.’

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Long and Short Essays on Nutrition for Students and Kids in English

We are providing students with essay samples on a long essay of 500 words and a short essay of 150 words on the topic nutrition for reference.

Long Essay on Nutrition 500 Words in English

Long Essay on Nutrition is usually given to classes 7, 8, 9, and 10.

As the name suggests, ‘nutrition’ includes in itself’ nutrients’ which can be broadly classified as carbohydrates, proteins, fats, vitamins, minerals, roughage, and water. A balanced amount of these nutrients in the right proportions constitute a healthy diet.

The words’ balanced’ and ‘right proportions’ mentioned previously are key to life when it comes to consuming nutrients. ‘Optimum Nutrition’ is defined as eating the right amount of nutrients in a proper schedule to achieve the best performance and longest possible lifetime in good health. The importance of nutrition can be visibly highlighted by the increasing number of nutrient deficiency diseases such as night blindness, scurvy, cretinism, anemia, and nutrient excess health-threatening conditions like obesity, metabolic syndrome, and other cardiovascular anomalies.

Undernutrition in underdeveloped and developing countries has been marked by malnutrition due to lack of even the basic staple nutrients causing diseases like marasmus and kwashiorkor. Animal nutrition on the molecular level comes from nitrogen, carbon, and hydrogen compounds. Nutrients are the building blocks of the food chain, which interlink to form food webs and influence world food production via biodiversity.

Similarly, plant nutrition is referred to as the chemicals that are necessary for plant growth and other physiological processes in plants like metabolism, transport, photosynthesis, etc. Nutrients essential for plants are obtained from the soil, air, sunlight, and as a whole from the earth; thus, the nutrients can be recycled and renewed, making it easily available for sustenance of life.

Fatigue, tiredness, and apathy are common among the working class as well as students. To feel refreshed, motivated as well as reenergized, all we require is the proper nutrition for our systems. Nutrition helps an individual attain optimal health throughout life as well as boost self-esteem.

Eating a balanced diet improves a person’s health and well-being and reduces risks of major causes of death. The other benefits of nutrition include a healthy heart, strength in teeth and bones, maintains good brain health, boosts immunity, bolsters the body to fight against diseases, keeps higher energy levels, and keeps the bodyweight at check. With such a minimum as maintaining our diet comes the strength of independence or self-dependence. The topic of nutrition has gained its importance by being studied and researched over for years. Nutrition is taught as a subject in various levels of education, and professions such as farmers, scientists, nutritionists, dietitians, health counselors, and doctors who form the pillar of our society are all based on nutrition fundamentals.

Progressive research works from various parts of the world on ‘nutrition’ has helped in aiding health conditions for the living, yet a big section of society is not reached out for proper food supplies. With the current progressive rate of scientific enhancement in the field of nutrition, resulting in increasing food production, we should be able to reach out to those who are dying due to the lack of something as basic as food, which should be available to everyone equally.

Short Essay on Nutrition 150 Words in English

Short Essay on Nutrition is usually given to classes 1, 2, 3, 4, 5, and 6.

‘Nutrition’ is one of the fundamentals of living that can be defined as the assimilation of food into living systems that help life function daily.

The classification of nutrition can vary from plants to animals, but they are interlinked by the food chains that form the ecosystem’s structural framework.

The components of nutrition include carbohydrates, proteins, fats, fibers, vitamins, minerals, water, and roughage when consumed in the right proportions, gives it the name of ‘balanced diet.’ Likewise, in plants, chemicals being obtained through absorption, transpiration, and photosynthesis are the nutrients that help in their internal processes.

The benefits of following a good nutritional diet plan ranges from good physical health to proper well-being and ensure a good immune system. Good nutrition with proper and regular exercise can assure a person a disease-free future. Even during ailment, proper nutrition can help cure a patient faster and safer. Hence adequate nutrition is a key to a healthy life and a necessity that should be looked after at any cost.

10 Lines on Nutrition in English

• Nutrition is a natural demand for every source of life on earth.
• Being deprived of nutrition is as severe as being deprived of any other fundamental rights.
• Lack of nutrition can give rise to lethal diseases.
• The knowledge of the classification of nutrients and their biological systems’ roles should be known to all.
• The benefits of proper nutrition ensure physical and mental well-being.
• Malnutrition has always been an issue adding to the rise in global hunger for years, as reported by the United Nations.
• As reported, 1.5 million children die annually due to the lack of proper nutrition.
• The Human Body’s primary requirement is nutrition. It would be impossible to sustain life without it.
• Studies on nutrition should be encouraged.
• Lack of nutrition gives rise to social disparity and discrimination.

FAQ’s on Nutrition Essay

Question 1. What are the benefits of proper nutrition?

Answer:  Proper nutrition helps build the immune system of the body and maintain good physical and mental health.

Question 2. What is a balanced diet?

Answer:  A balanced diet includes all types of the necessary nutrients in the right amount at proper intervals, helping maintain the various human and plant organ systems.

Question 3. What are the results due to a lack of nutrition?

Answer:  The lack of proper nutrition can severely result in malnutrition, which is currently a cause of global hunger.

Question 4. What food should be consumed daily?

Answer:  A diet that includes all of the fundamental nutrients and water in the right amount should be consumed daily with regular exercise.

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human nutrition

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• UNICEF - Nutrition
• FAO Corporate Documnet Repository - Food and people - Human nutrition: Key to health and development
• UNESCO - Encyclopedia of Life Support Systems - Human Nutrition
• Table Of Contents

What is human nutrition?

Human nutrition is the process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.

What nutrients are essential for human nutrition?

Proteins, lipids (mostly fats and oils), carbohydrates, vitamins, minerals, and water are essential nutrients for human nutrition.

What foods are the main sources of human nutrition?

The main sources for human nutrition include cereals; starchy roots; legumes; vegetables and fruits; sugars, preserves, and syrups; meat, fish, and eggs; milk and milk products; fats and oils; and beverages.

What does meat provide in human nutrition?

Meat provides protein, which is of high biological value in human nutrition. It consists of about 20 percent protein, 20 percent fat, and 60 percent water. Meat is also a good source of niacin, vitamin B12, vitamin B6, and the mineral nutrients iron, zinc, phosphorus, potassium, and magnesium.

human nutrition , process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.

The study of human nutrition is interdisciplinary in character, involving not only physiology , biochemistry, and molecular biology but also fields such as psychology and anthropology , which explore the influence of attitudes, beliefs, preferences, and cultural traditions on food choices. Human nutrition further touches on economics and political science as the world community recognizes and responds to the suffering and death caused by malnutrition . The ultimate goal of nutritional science is to promote optimal health and reduce the risk of chronic diseases such as cardiovascular disease and cancer as well as to prevent classic nutritional deficiency diseases such as kwashiorkor and pellagra .

This article covers the major issues of human nutrition, such as energy generation and balance, essential nutrients, and recommended dietary guidelines. For a full-length treatment of health problems created by failure in nutrition, see nutritional disease . The utilization of food materials by all living things is described in nutrition , and specific biochemical processes are described in metabolism .

Utilization of food by the body

Calories and kilocalories : energy supply.

The human body can be thought of as an engine that releases the energy present in the foods that it digests . This energy is utilized partly for the mechanical work performed by the muscles and in the secretory processes and partly for the work necessary to maintain the body’s structure and functions. The performance of work is associated with the production of heat ; heat loss is controlled so as to keep body temperature within a narrow range. Unlike other engines, however, the human body is continually breaking down ( catabolizing ) and building up ( anabolizing ) its component parts. Foods supply nutrients essential to the manufacture of the new material and provide energy needed for the chemical reactions involved.

Carbohydrate, fat , and protein are, to a large extent, interchangeable as sources of energy. Typically, the energy provided by food is measured in kilocalories, or Calories. One kilocalorie is equal to 1,000 gram- calories (or small calories), a measure of heat energy. However, in common parlance, kilocalories are referred to as “calories.” In other words, a 2,000-calorie diet actually has 2,000 kilocalories of potential energy . One kilocalorie is the amount of heat energy required to raise one kilogram of water from 14.5 to 15.5 °C at one atmosphere of pressure. Another unit of energy widely used is the joule , which measures energy in terms of mechanical work. One joule is the energy expended when one kilogram is moved a distance of one metre by a force of one newton . The relatively higher levels of energy in human nutrition are more likely to be measured in kilojoules (1 kilojoule = 10 3 joules) or megajoules (1 megajoule = 10 6 joules). One kilocalorie is equivalent to 4.184 kilojoules.

The energy present in food can be determined directly by measuring the output of heat when the food is burned (oxidized) in a bomb calorimeter . However, the human body is not as efficient as a calorimeter, and some potential energy is lost during digestion and metabolism. Corrected physiological values for the heats of combustion of the three energy-yielding nutrients, rounded to whole numbers, are as follows: carbohydrate , 4 kilocalories (17 kilojoules) per gram; protein, 4 kilocalories (17 kilojoules) per gram; and fat, 9 kilocalories (38 kilojoules) per gram. Beverage alcohol ( ethyl alcoho l) also yields energy—7 kilocalories (29 kilojoules) per gram—although it is not essential in the diet. Vitamins , minerals, water, and other food constituents have no energy value, although many of them participate in energy-releasing processes in the body.

The energy provided by a well-digested food can be estimated if the gram amounts of energy-yielding substances (non-fibre carbohydrate, fat, protein, and alcohol) in that food are known. For example, a slice of white bread containing 12 grams of carbohydrate, 2 grams of protein , and 1 gram of fat supplies 67 kilocalories (280 kilojoules) of energy. Food composition tables ( see table) and food labels provide useful data for evaluating energy and nutrient intake of an individual diet. Most foods provide a mixture of energy-supplying nutrients, along with vitamins, minerals, water, and other substances. Two notable exceptions are table sugar and vegetable oil , which are virtually pure carbohydrate (sucrose) and fat, respectively.

Throughout most of the world, protein supplies between 8 and 16 percent of the energy in the diet, although there are wide variations in the proportions of fat and carbohydrate in different populations. In more prosperous communities about 12 to 15 percent of energy is typically derived from protein, 30 to 40 percent from fat, and 50 to 60 percent from carbohydrate. On the other hand, in many poorer agricultural societies, where cereals comprise the bulk of the diet, carbohydrate provides an even larger percentage of energy, with protein and fat providing less. The human body is remarkably adaptable and can survive, and even thrive, on widely divergent diets. However, different dietary patterns are associated with particular health consequences ( see nutritional disease ).

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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are

Suresh i. s. rattan.

1 Department of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus, Denmark

Gurcharan Kaur

2 Department of Biotechnology, Guru Nanak Dev University, Amritsar 143005, India

Associated Data

Not applicable.

Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

1. Introduction

The terms nutrition, food and diet are often used interchangeably. However, whereas nutrition generally refers to the macro- and micro-nutrients essential for survival, we do not simply eat nutrition, which could, in principle, be done in the form of a pill. Instead, we eat food which normally originates from animal- and plant-based sources, without us being aware of or conscious of its nutritional value. Even more importantly, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet [ 1 ]. Furthermore, geo-political-economic factors, such as governmental policies that oversee the production and consumption of genetically modified foods, geological/climatic challenges of growing such crops in different countries, and the economic affordability of different populations for such foods, also influence dietary habits and practices [ 2 , 3 ]. On top of all this lurks the social evolutionary history of our species, previously moving towards agriculture-based societies from the hunter-gatherer lifestyle, now becoming the consumers of industrially processed food products that affect our general state of health, the emergence of diseases, and overall lifespan [ 1 , 4 ]. The aim of this article is to provide a commentary and perspective on nutrition, food and diet in the context of health, healthy ageing and longevity.

Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. The other two pillars, especially in the case of human beings, are physical exercise and socio-mental engagement [ 5 , 6 , 7 ]. A huge body of scientific and evidence-based information has been amassed with respect to the qualitative and quantitative nature of optimal nutrition for human health and survival. Furthermore, a lot more knowledge has developed regarding how different types of foods provide different kinds of nutrition to different extents, and how different dietary practices have either health-beneficial or health-harming effects.

Here we endeavor to address these issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients, and by discussing the health-claims about animal-based versus plant-based foods, fermented foods, anti-inflammatory foods, functional foods, foods for brain health, and so on. Finally, we discuss the general principles of healthy dietary patterns, including the importance of circadian rhythms, meal timing, chronic caloric restriction (CR), and intermittent fasting for healthy ageing and extended lifespan [ 8 , 9 ]. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

2. Nutrition for Healthy Ageing

The science of nutrition or the “nutritional science” is a highly advanced field of study, and numerous excellent books, journals and other resources are available for fundamental information about all nutritional components [ 10 ]. Briefly, the three essential macronutrients which provide the basic materials for building biological structures and for producing energy required for all physiological and biochemical processes are proteins, carbohydrates and lipids. Additionally, about 18 micronutrients, comprised of minerals and vitamins, facilitate the optimal utilization of macronutrients via their role in the catalysis of numerous biochemical processes, in the enhancement of their bioavailability and absorption, and in the balancing of the microbiome. Scientific literature is full of information about almost all nutritional components with respect to their importance and role in basic metabolism for survival and health throughout one’s life [ 10 ].

In the context of ageing, a major challenge to maintain health in old age is the imbalanced nutritional intake resulting into nutritional deficiency or malnutrition [ 11 , 12 ]. Among the various reasons for such a condition is the age-related decline in the digestive and metabolic activities, exacerbated by a reduced sense of taste and smell and worsening oral health, including the ability to chew and swallow [ 13 , 14 ]. Furthermore, an increased dependency of the older persons on medications for the management or treatment of various chronic conditions can be antagonistic to certain essential nutrients. For example, long term use of metformin, which is the most frequently prescribed drug against Type 2 diabetes, reduces the levels of vitamin B12 and folate in the body [ 15 , 16 ]. Some other well-known examples of the drugs used for the management or treatment of age-related conditions are cholesterol-lowering medicine statin which can cause coenzyme Q10 levels to be too low; various diuretics (water pills) can cause potassium levels to be too low; and antacids can decrease the levels of vitamin B12, calcium, magnesium and other minerals [ 15 , 16 ]. Thus, medications used in the treatment of chronic diseases in old age can also be “nutrient wasting” or “anti-nutrient” and may cause a decrease in the absorption, bioavailability and utilization of essential micronutrients and may have deleterious effects to health [ 11 ]. In contrast, many nutritional components have the potential to interact with various drugs leading to reduced therapeutic efficacy of the drug or increased adverse effects of the drug, which can have serious health consequences. For example, calcium in dairy products like milk, cheese and yoghurt can inhibit the absorption of antibiotics in the tetracycline and quinolone class, thus compromising their ability to treat infection effectively. Some other well-known examples of food sources which can alter the pharmacokinetics and pharmacodynamics of various drugs are grape fruits, bananas, apple juice, orange juice, soybean flour, walnuts and high-fiber foods (see: https://www.aarp.org/health/drugs-supplements/info-2022/food-medication-interaction.html (accessed on 13 November 2022)).

It is also known that the nutritional requirements of older persons differ both qualitatively and quantitatively from young adults [ 11 ]. This is mainly attributed to the age-related decline in the bioavailability of nutrients, reduced appetite, also known as ‘anorexia of ageing,’ as well as energy expenditure [ 12 , 17 , 18 ]. Therefore, in order to maintain a healthy energy balance, the daily uptake of total calories may need to be curtailed without adversely affecting the nutritional balance. This may be achieved by using nutritional supplements with various vitamins, minerals and other micronutrients, without adding to the burden of total calories [ 12 , 17 , 18 ]. More recently, the science of nutrigenomics (how various nutrients affect gene expression), and the science of nutrigenetics (how individual genetic variations respond to different nutrients) are generating novel and important information on the role of nutrients in health, survival and longevity.

3. Food for Healthy Ageing

The concept of healthy ageing is still being debated among biogerontologists, social-gerontologists and medical practioners. It is generally agreed that an adequate physical and mental independence in the activities of daily living can be a pragmatic definition of health in old age [ 7 ]. Thus, healthy ageing can be understood as a state of maintaining, recovering and enhancing health in old age, and the foods and dietary practices which facilitate achieving this state can be termed as healthy foods and diets.

From this perspective, although nutritional requirements for a healthy and long life could be, in principle, fulfilled by simply taking macro- and micro-nutrients in their pure chemical forms, that is not realistic, practical, attractive or acceptable to most people. In practice, nutrition is obtained by consuming animals and plants as sources of proteins, carbohydrates, fats and micronutrients. There is a plethora of tested and reliable information available about various food sources with respect to the types and proportion of various nutrients present in them. However, there are still ongoing discussions and debates as to what food sources are best for human health and longevity [ 19 , 20 ]. Often such discussions are emotionally highly charged with arguments based on faith, traditions, economy and, more recently, on political views with respect to the present global climate crisis and sustainability.

Scientifically, there is no ideal food for health and longevity. Varying agricultural and food production practices affect the nutritional composition, durability and health beneficial values of various foods. Furthermore, the highly complex “science of cooking” [ 21 ], evolved globally during thousands of years of human cultural evolution, has discovered the pros and cons of food preparation methods such as soaking, boiling, frying, roasting, fermenting and other modes of extracting, all with respect to how best to use these food sources for increasing the digestibility and bioavailability of various nutrients, as well as how to eliminate the dangers and toxic effects of other chemicals present in the food.

The science of food preparation and utilization has also discovered some paradoxical uses of natural compounds, especially the phytochemicals such as polyphenols, flavonoids, terpenoids and others. Most of these compounds are produced by plants as toxins in response to various stresses, and as defenses against microbial infections [ 22 , 23 ]. However, humans have discovered, mostly by trial and error, that numerous such toxic compounds present in algae, fungi, herbs and other sources can be used in small doses as spices and condiments with potential benefits of food preservation, taste enhancement and health promotion [ 23 ].

The phenomenon of “physiological hormesis” [ 24 ] is a special example of the health beneficial effects of phytotoxins. According to the concept of hormesis, a deliberate and repeated use of low doses of natural or synthetic toxins in the food can induce one or more stress responses in cells and tissues, followed by the stimulation of numerous defensive repair and maintenance processes [ 25 , 26 ]. Such hormesis-inducing compounds and other conditions are known as hormetins, categorized as nutritional, physical, biological and mental hormetins [ 27 , 28 , 29 ]. Of these, nutritional hormetins, present naturally in the food or as synthetic hormetins to be used as food supplements, are attracting great attention from food-researchers and the nutraceutical and cosmeceutical industry [ 27 , 30 ]. Other food supplements being tested and promoted for health and longevity are various prebiotics and probiotics strengthening and balancing our gut microbiota [ 31 , 32 , 33 ].

Recently, food corporations in pursuit of both exploiting and creating a market for healthy ageing products, have taken many initiatives in producing new products under the flagship of nutraceuticals, super-foods, functional foods, etc. Such products are claimed and marketed not only for their nutritional value, but also for their therapeutic potentials [ 10 ]. Often the claims for such foods are hyped and endorsed as, for example, anti-inflammatory foods, food for the brain, food for physical endurance, complete foods, anti-ageing foods and so on [ 34 , 35 , 36 ]. Traditional foods enriched with a variety of minerals, vitamins and hormetins are generally promoted as “functional foods” [ 37 ]. Even in the case of milk and dairy products, novel and innovative formulations are claimed to improve their functionality and health promotional abilities [ 38 ]. However, there is yet a lot to be discovered and understood about such reformulated, fortified and redesigned foods with respect to their short- and long-term effects on physiology, microbiota balance and metabolic disorders in the context of health and longevity.

4. Diet and Culture for Healthy and Long Life

What elevates food to become diet and a meal is the manner and the context in which that food is consumed [ 4 ]. Numerous traditional and socio-cultural facets of dietary habits can be even more significant than their molecular, biochemical, and physiological concerns regarding their nutritional ingredients and composition. For example, various well-known diets, such as the paleo, the ketogenic, the Chinese, the Ayurvedic, the Mediterranean, the kosher, the halal, the vegetarian, and more recently, the vegan diet, are some of the diverse expressions of such cultural, social, and political practices [ 1 ]. The consequent health-related claims of such varied dietary patterns have influenced their acceptance and adaptation globally and cross-culturally.

Furthermore, our rapidly developing understanding about how biological daily rhythms affect and regulate nutritional needs, termed “chrono-nutrition”, has become a crucial aspect of optimal and healthy eating habits [ 39 , 40 ]. A similar situation is the so-called “nutrient timing” that involves consuming food at strategic times for achieving certain specific outcomes, such as weight reduction, muscle strength, and athletic performance. The meal-timing and dietary patterns are more anticipatory of health-related outcomes than any specific foods or nutrients by themselves [ 41 , 42 , 43 , 44 ]. However, encouraging people to adopt healthy dietary patterns and meal-timing requires both the availability, accessibility and affordability of food, and the intentional, cultural and behavioral preferences of the people.

Looking back at the widely varying and constantly changing cultural history of human dietary practices, one realizes that elaborate social practices, rituals and normative behaviors for obtaining, preparing and consuming food, are often more critical aspects of health-preservation and health-promotion than just the right combination of nutrients. Therefore, one cannot decide on a universal food composition and consumption pattern ignoring the history and the cultural practices and preferences of the consumers. After all, “we eat what we are”, and not, as the old adage says, “we are what we eat”.

5. Conclusions and Perspectives

Food is certainly one of the foundational pillars of good and sustained health. Directed and selective evolution through agricultural practices and experimental manipulation and modification of food components have been among the primary targets for improving food quality. This is further authenticated by extensive research performed, mainly on experimental animal and cell culture model systems, demonstrating the health-promoting effects of individual nutritional components and biological extracts in the regulation, inhibition or stimulation of different molecular pathways with reference to healthy ageing and longevity [ 45 ]. Similarly, individual nutrients or a combination of a few nutrients are being tested for their potential use as calorie restriction mimetics, hormetins and senolytics [ 46 , 47 , 48 ]. However, most commonly, these therapeutic strategies follow the traditional “one target, one missile” pharmaceutical-like approach, and consider ageing as a treatable disease. Based on the results obtained from such experimental studies, the claims and promises made which can often be either naïve extrapolations from experimental model systems to human applications, or exaggerated claims and even false promises [ 49 ].

Other innovative, and possibly holistic, food- and diet-based interventional strategies for healthy ageing are adopting regimens such as caloric- and dietary-restriction, as well as time-restricted eating (TRE). Intermittent fasting (IF), the regimen based on manipulating the eating/fasting timing, is another promising interventional strategy for healthy ageing. Chrono-nutrition, which denotes the link between circadian rhythms and nutrient-sensing pathways, is a novel concept illustrating how meal timings alignment with the inherent molecular clocks of the cells functions to preserve metabolic health. TRE, which is a variant of the IF regimen, claims that food intake timing in alignment with the circadian rhythm is more beneficial for health and longevity [ 39 , 40 , 41 , 50 ]. Moreover, TRE has translational benefits and is easy to complete in the long term as it only requires limiting the eating time to 8–10 h during the day and the fasting window of 12–16 h without restricting the amount of calories consumed. Some pilot studies on the TRE regimen have reported improvement in glucose tolerance and the management of body weight and blood pressure in obese adults as well as men at risk of T2D. Meta-analyses of several pilot scale studies in human subjects suggest and support the beneficial effects of a TRE regimen on several health indicators [ 39 , 50 ]. Several other practical recommendations, based on human clinical trials have also been recommended for meeting the optimal requirements of nutrition in old age, and for preventing or slowing down the progression of metabolic syndromes [ 39 , 40 , 41 , 50 ].

What we have earlier discussed in detail [ 4 ] is supported by the following quote: “…food is more than just being one of the three pillars of health. Food is both the foundation and the scaffolding for the building and survival of an organism on a daily basis. Scientific research on the macro- and micro-nutrient components of food has developed deep understanding of their molecular, biochemical and physiological roles and modes of action. Various recommendations are repeatedly made and modified for some optimal daily requirements of nutrients for maintaining and enhancing health, and for the prevention and treatment of diseases. Can we envisage developing a “nutrition pill” for perfect health, which could be used globally, across cultures, and at all ages? We don’t think so” [ 4 ].

Our present knowledge about the need and significance of nutrients is mostly gathered from the experimental studies using individual active components isolated from various food sources. In reality, however, these nutritional components co-exist interactively with numerous other compounds, and often become chemically modified through the process of cooking and preservation, affecting their stability and bioavailability. There is still a lot to be understood about how the combination of foods, cooking methods and dietary practices affect health-related outcomes, especially with respect to ageing and healthspan.

An abundance of folk knowledge in all cultures about food-related ‘dos and don’ts’ requires scientific verification and validation. We also need to reconsider and change our present scientific protocols for nutritional research, which seem to be impractical for food and dietary research at the level of the population. It is a great scientific achievement that we have amassed a body of information with respect to the nature of nutritional components required for health and survival, the foods which can provide those nutritional components and the variety of dietary and eating practices which seem to be optimal for healthy survival and longevity.

Finally, whereas abundant availability of and accessibility to food in some parts of the world has led to over-consumption and consequent life-style-induced metabolic diseases and obesity, in many other parts of the world food scarcity and economic disparity continue to perpetuate starvation, malnutrition, poor health and shortened lifespan. Often, it is not a lack of knowledge about the optimal nutrition, food and diet that leads to making bad choices; rather, it is either our inability to access and afford healthy foods or our gullibility to fall prey to the exaggerated claims in the commercial interests of food producing and marketing companies. We must continue to gather more scientific information and knowledge about the biochemical, physiological and cultural aspects of nutrition, food and diet, which should then be recommended and applied wisely and globally, incorporating the social, cultural and environmental needs of all. After all, “we eat what we are”, and not merely “we are what we eat”!

Funding Statement

One of the authors, GK, was funded by the Department of Science & Technology (DST) under Cognitive Science Research Initiative (CSRI), Government of India, grant (DST/CSRI/2018/99). This funding agency has no role in study design, manuscript writing, and data interpretation.

Author Contributions

Both authors (S.I.S.R. and G.K.) conceptualized and wrote the paper equally. All authors have read and agreed to the published version of the manuscript.

Institutional Review Board Statement

Informed consent statement, data availability statement, conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Essay on Diet And Nutrition

Students are often asked to write an essay on Diet And Nutrition in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Diet And Nutrition

What is diet.

A diet is the food and drinks we consume every day. It can be different for everyone. Some people eat lots of fruits and vegetables, while others might eat more meat or grains. A healthy diet is balanced, meaning it has the right amounts of all the food groups.

What is Nutrition?

Nutrition is about the vitamins, minerals, fats, proteins, and carbohydrates in the food we eat. These are called nutrients. They help our body grow, develop, and stay healthy. Good nutrition means getting the right amount of nutrients from healthy foods.

The Importance of a Balanced Diet

A balanced diet is important because it gives our body the nutrients it needs. If we don’t get enough nutrients, we can become sick. Eating a variety of foods from all the food groups can help us get the nutrients we need.

Choosing Healthy Foods

Choosing healthy foods can be easy. We should try to eat lots of fruits, vegetables, whole grains, and lean proteins. We should also limit foods that are high in sugar, salt, and unhealthy fats.

The Role of Water

In conclusion, diet and nutrition are very important for our health. By eating a balanced diet and choosing healthy foods, we can ensure we get the nutrients our body needs.

250 Words Essay on Diet And Nutrition

What is diet and nutrition.

Diet and nutrition are key parts of our daily lives. ‘Diet’ means the food and drink we regularly choose to consume. ‘Nutrition’ is how the food we eat helps our body. It’s about vitamins, minerals, and nutrients that help us grow, feel good, and stay healthy.

Importance of Balanced Diet

A balanced diet is vital. It means eating different types of foods in the right amounts. This diet includes fruits, vegetables, grains, protein, and dairy products. A balanced diet gives our body all the nutrients it needs. It helps us grow strong and stay healthy.

Role of Nutrition

Nutrition plays a key role in our health. It helps us fight off sickness. Good nutrition means our body gets all the right nutrients. These are things like vitamins, minerals, and proteins. They help our body work properly. It’s like fuel for a car. Without the right fuel, our body can’t work as well as it should.

Unhealthy Diet Risks

An unhealthy diet can cause problems. Too much unhealthy food can lead to weight gain and other health issues. These can include heart disease and diabetes. It’s important to eat healthy foods to stay fit and strong.

500 Words Essay on Diet And Nutrition

Understanding diet and nutrition.

Diet and nutrition are two important words that we often hear about. But what do they really mean? Diet refers to the food and drink that we regularly consume. Nutrition, on the other hand, is about how our body uses the food and drink we eat to keep us healthy.

Why is a Balanced Diet Important?

A balanced diet is one that gives your body all the nutrients it needs to function correctly. We need to eat a variety of foods to get the right balance of nutrients. This means eating a mix of foods from the different food groups: fruits and vegetables, grains, proteins, and dairy products.

What are Nutrients?

Nutrients are substances that our body needs to work properly. There are two types of nutrients: macronutrients and micronutrients.

Macronutrients include carbohydrates, proteins, and fats. We need these in large amounts. Carbohydrates provide energy, proteins help in growth and repair, and fats store energy.

Importance of Drinking Water

Water is also an important part of our diet. Our body uses water in all its cells, organs, and tissues to help regulate temperature and maintain other bodily functions. It’s crucial to drink enough water each day to replace what we lose through activities like breathing, sweating, and digestion.

Healthy Eating Habits

To maintain a balanced diet, we should try to eat at regular times each day. This helps our body to get the nutrients it needs when it needs them. We should also try to eat a variety of foods to ensure we get a wide range of nutrients.

Eating too much of any one type of food isn’t good for us. For example, eating too much sugar can lead to weight gain and tooth decay. Similarly, eating too much salt can raise our blood pressure, which can lead to heart disease.

In conclusion, diet and nutrition play a crucial role in our health. By eating a balanced diet and maintaining healthy eating habits, we can ensure our body gets the nutrients it needs to stay healthy. Remember, what we eat and drink today can affect our health in the future. So, it’s important to make good choices about our diet and nutrition.

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Essay on Nutrition

1. introduction.

The term "nutrition" typically has different connotations for different individuals. In the eyes of the public at large, nutrition tends to be synonymous with eating the right food in order to maintain a healthy and efficient body. Essentially, nutrition is seen by the general public as the input of food in order to run the human body. While nutrition at this basic level is important, there are reasons for an in-depth look at the role of food inside the organism and for its general importance. In particular, there appears to be a gap between the widely recognized importance of food, good eating habits, and serious, life-threatening health effects on the one hand, and research conducted by scientists that shows more limited effects of food on human health, on the other. The primary aim of this paper is to provide an in-depth, but not exhaustive, discussion of the importance of nutrition for health and disease, that is, of the role that nutrition plays in maintaining health or contributing to disease. In particular, the paper provides a comprehensive analysis of the relation between a high-quality diet, that is several essential nutrients, and food-related diseases. In order to achieve this aim, it will be important to clarify some of the key assumptions and perspectives that will be applied in the analysis of the relation between food and health. It is essential to understand what is known about the effect of different nutrients of food on different organs and biological systems, as well as the effect of the intake of several food constituents on several diseases. Only a truly comprehensive understanding can lead to reliable warnings and advice. With more body of knowledge comes more responsibility to come to the right conclusions.

1.1. Purpose of the Essay

Food consumption is influenced by a variety of external forces, reducing the level of control individuals have over diet choice. Both the educational and research goals of nutrition scholars can be made more feasible by examining forces, from the physiological to the social level, which influence diet choice. Using knowledge from the dietary methodologies, this essay takes an interdisciplinary approach to developing an understanding of the full range of dietary influences. Food consumption patterns in the different geographical parts of the world and by different demographic groups are examined. Within modern, industrialized settings, macro level dietary impact is experienced in the form of the proliferation of fast food restaurants and the largest burden of chronic disease. The three sets of nutritional influences have analogues in other areas of consumer behavior, both with respect to consumer behavior in general and to other more specialized areas of study. As such, the nutrition community can contribute to the general body of knowledge focused on food and other consumer choices. Within this dissertation, my goal is to provide an overview of the many influences. The impacts and the contextual factors affecting diet, from the consumer's perspective, will be emphasized. The first major part of the dissertation is devoted to diet quality and its measurement.

2. Fundamentals of Nutrition

Nutrition, utilizing food substances for the development of the organism, is significant for all living creatures, particularly human beings, since they are most fragile in what refers to health. Persons who are mostly responsible for maintaining life are value adding to this process due to their knowledge and skills. They are the entire members of medical teams who possess implied structural fields. Both prevention and treatment services provided by healthcare professionals are significant for the public health services and in these services one of the most essential points is nutrition. A healthcare professional should consider the guidelines of nutrition not only for himself/herself but also for his/her patients and should provide these societal members with the necessary information regardless of the sector in which they work - medical, training, scientific, or food (although the major share belongs to dieticians). From birth to the end of their lives, the organisms of living creatures are developed using nutrients as the building materials, and start to function using them as the energy sources. Nutrients also play significant roles in developments, functions, and protection against various diseases, in humans as well as in other creatures, for cell, organ and the organism with different levels.

2.1. Definition of Nutrition

A calorie is a unit of measure of the energy we gain from food. When you eat, the food provides your body with nutrients, which are used as the fuel needed for energy, growth, and repair. As time passes, different substances have been recognized as nutrients. In the 19th century, only proteins, carbohydrates, and fats were considered essential to the diet. As a consequence, the nutritional parameters were defined by the amount of proteins, carbohydrates, fats, and energy. This paradigm is still observed in official references and current nutritional models. The quality of nutrients has only been suggested in the last 20 years, and this concept has not yet been totally accepted. Calories represent the energy your body gets from the food it processes; the calories you expend represent the amount of energy you burn during the day. When you replenish the energy you burned, and your body expends no more than it takes in, your weight will remain the same - you will be in energy balance. But when you eat more food than your body needs, it stores the extra calories as fat. Everyone, at any age, needs to eat a variety of high-quality foods to maintain health, prevent illness, and avoid nutrient deficiencies. They need to eat less energy-dense foods (those high in calories) and more nutrient-dense foods, which are high in nutrients relative to their calorie content. Nutrient-dense foods have substantial vitamins and minerals and nutrients such as protein, carbohydrate, and fat. When you eat three nutrient-dense meals per day, you should feel satisfied, stay energized, benefit from steady blood sugar levels, and maintain a healthy body weight.

2.2. Key Nutrients and Their Functions

Dietary guidelines for planning a balanced diet recommend that individual food-based diets should provide nutrients in amounts that meet the daily nutritional requirements of individuals of that particular age, sex, and physiological state. Therefore, individuals should recognize that certain food groups are relative sources of selected nutrients and should formulate dietary patterns to include portions of food choices from these groups. However, from knowledge of the recommended daily allowance (RDA), the contribution of the nutrient depends upon its bioavailability, which varies with the type of nutrient or the mode of preparation of food compounds. Here, it should be accepted that some nutrients such as water, lipids, and the fatty group (fatty acids) are hard to imagine as not all being necessary for life. As outlined in Table 2.3, it has been established for most essential nutrients, either their absence or lack of other essential nutrients with which they interact disturbs man's normal metabolism, resulting in one or more clinical disorders.

3. Impact of Nutrition on Health

The relationship between diet and health can be classified into a direct relationship and an indirect one. The impact of nutrition on health occurs through various intermediate links. The direct relationship between nutrition and health often refers to the destructive effect of malnutrition on health. Either a deficiency or an excess of nutrition will break the balance of nutrient absorption and metabolism in the human body - this is often referred to as malnutrition, which diminishes individuals' biological activities, leading to diseases and damage to the body until death. Consequently, the importance of nutrition for public health has focused on the negative consequences of malnutrition. However, there are other important reasons to emphasize the direct effect of nutrition on health for both optimal health and increased life expectancy. Accumulated knowledge of nutrition and health show that what we eat has an impact on contributing to good health, maintaining health, and preventing diseases, through the control or moderation of perturbed or pathological states. First, through both epidemiological and clinical studies, the relationship between consumption of certain types of nutrients and reduced prevalence of certain non-transmittable diseases (chronic diseases) such as cardiovascular disease, diabetes, cancer, obesity, osteoporosis, cataracts, and age-related muscular degeneracy with premature death are documented. Second, it is an established fact that some nutrients are of relatively low cost and can cure, alleviate, or remove certain diseases. Nutritional deficiencies can damage health and have a direct impact on immune function and ward off infections. Finally, a good diet can enhance resistance to disease or aid in rehabilitation following disease. Despite the advances that have been made in the treatment and management of disease, it is still generally accepted that prevention of the disease is better than cure.

3.1. Physical Health

People who are clinically perfectly healthy are often nonetheless unable to perform at an optimum level because of inadequate diet. Children who have an insufficient intake of a particular nutrient tend to grow slowly and may underachieve in other ways. Dullness and obvious fatigue are likely to appear within weeks following the initiation of an unbalanced or inadequate intake. Adults with a heavy physical or psychological workload often notice this effect more quickly than do those who are at present "retired" if they fail to keep themselves in good condition; in other words, they notice that it takes a drop in efficiency to produce an effect which is very clear-cut and easily identified. But it is nonetheless important for all age groups that good diet should be regarded not merely as a prophylactic for malnutrition but rather as a means to provide an optimum response to any stress, whether that stress is imposed by the need to resist a bacterial or viral attack, by the necessity for vigorous growth, or by some great physical or psychological effort.

3.2. Mental Health

Diet is a factor in five of the top ten contributors to the burden of disease within the age range twenty-four to seventy-five. Studies suggest that a dietary intake of fruit and vegetables and long-chained n-3 fatty acids is associated with a reduced risk of mood disorders. The antioxidant vitamins are also important in mental health. In addition, magnesium and B-vitamins are essential for optimal functioning of the nervous system. Furthermore, a number of substances can affect mental health status. Evidence suggests that high intakes of added sugars are associated with a higher risk of depression. Also, being hungry can make us grumpy. This is because glucose is the primary fuel for the central nervous system influencing moods and alertness, meaning that steady blood glucose levels are important. A random sample of 1500 unmarried, alone-living healthy men and women between 59 and 79 years of age in the city of Uppsala, Sweden, participated in a validation study of nutritional biomarkers (food records, cholesterol and triglyceride levels, buccodental health data, size and weight) of possible importance for the development of mental disorders. The men and women were investigated on two occasions. An increased metabolic rate and some kind of malabsorption, or higher nutrient turnover, were found to explain the low mean body weight among those elderly individuals with the higher serum cholesterol or triglyceride levels. During the second investigation period, one-third of the individuals had either developed dementia or depression or fulfilled the criteria for anxiety syndrome. Individuals with low cholesterol are known to have an increased rate of mortality due to violence, suicide, accidents, and some types of cancer.

4. Nutritional Recommendations

Based on the Nutrient Task Force recommendations, a recent summary report by a U.S. Government (Federal Working Group of Nutritional Research, Fwgnr, 1981), and other authoritative reviews (AHA, 1980; GAR, 1981), the following values are recommended for healthy individuals. This should be used as a comprehensive guide in planning nutritious diets for individuals, with the understanding that the total daily intake has to be bioavailable. Requirements may differ for specific cases, such as athletes in training, diseases, infections, physical or mental traumas, pregnant and elderly individuals. Each situation must be controlled by a responsible healthcare person to adjust values to the total number of calories according to the percentage distribution. Breakfast should not represent less than 20% and not more than 30%, lunch 30-40%, and dinner 20-30%. With a few spaces between meals for snacks, ideally breakfast at 6:00 or 6:30 AM, lunch at 11:00 or 12:00 and dinner at 5:00 or 6:00 PM, older individuals to have less heavy or more calories one to two hours before bedtime. Keep in mind that there are individual limitations concerning physical exercise habits before meals and bedtime. If breakfast seems to be neglected, individuals can tolerate eating rice, beans (Black, kidney, or soy), and milk (whole, Conventional, or soy) as an important source of vegetables, protein, fibers, and some level of fat as a reasonable meal before nine in the morning with very low gastric discomfort. An advised diet should be such as to permit adaptability to food preferences and habits. It should provide 55% carbohydrate (CHO), 30-35% fat, and 10-15% protein of the energy of the total calories of foods consumed, i.e., not excessive on either end of the percentage range. Intakes should provide 80% of the reference nutrient.

4.1. Dietary Guidelines

Dietary intake provides the necessary energy substrate, essential nutrients, and non-essential dietary components important for normal growth and development, activity, reproduction, physical and mental performance, and for the maintenance of health and the regulation of body functions throughout the total lifespan. The level and nature of dietary intake depend on a variety of factors such as the growing phase, habitual and meal eating patterns, presence or absence of specific diseases, culinary and cultural habits, and, of course, general knowledge and implementation of the basic principles of proper nutrition. In the natural state and within the framework of basic dietary principles, it is possible through appropriate food selection to promote and increase the influence of antioxidants, a group of protective molecules whose dietary sources are raw vegetables, fruits, and whole grains, with beneficial aspects on general health and well-being. Also, spices from aromatic and medicinal plants, and some microalgae with special compositions have antioxidant properties. In particular, some antioxidant compounds from the Mediterranean flora, vegetables, and fruits should contribute to health and nutrition if they are consumed as part of a balanced diet. Similar planning allows nutrient needs to be met, energy in charge and immune protection, and, in the case of sickness or injury, speeds recovery and decreases healthcare costs. Since appropriate nutrition can prevent disease, it is a public health priority. Current knowledge of human nutrition and the development of good dietary practices are likely to exert a positive impact on public health, quality of life, and the alleviation of human suffering. In the United States, nutrition is taught and learned at many diverse governmental, institutional, and professional health-protective levels associated with agriculture, education, food, foreign and domestic commerce, health and human services, and labor and industry. These federal, state, and local programs provide education, information, and advice on the proper use of the agricultural commodity human food supply; assist those in nutritional need; and oversee the regulation of food as to safety and quality. Furthermore, at least 15 federal agencies and their many subdivisions devote a portion of their annual budget to public and health use. Public education emphasizes food habits and choices. Abilities are developed to plan, purchase, and produce nutritious meals and to recognize misleading information and evaluate dietary claims. Educational programs are directed at maintaining or improving individual well-being at all life stages, particularly those periods of rapid growth and development when good nutrition is of utmost importance. The development and implementation of many federal programs are assigned to the United States Department of Health and Human Services' Public Health Service and to the United States Department of Agriculture. Public assistance programs are designed to contribute to a sound economy and to help those in monetary need. The school lunch program feeds 26 million children each day. Nutritional assistance is available for the needy, elderly, and handicapped, and at least 24 million Americans receive food stamps each month. Social, economic, and genetic changes are altering the nutritional well-being of millions while the American consumer spends less of his or her disposable income on nutritious food. Inadequate nutritional habits may contribute to the overall poor state of health experienced increasingly by many citizens. This chapter is intended to offer some suggestions essential in helping you make intelligent choices about what to eat. Eating well means more than eating to a person's hunger. Nutritious meals and snacks that provide dietary balance are important for achieving the established health promotion and disease prevention goals. Dietary habits are as important as genetic makeup and physical activity in influencing overall health and reducing risks from multiple chronic diseases.

5. Conclusion

The data presented in this publication highlights the complex synergistic relationships that exist in health and nutrition, rupturing the realm of independence and entrenching interlinkages that defy the conventional analysis of health, nutrition, and, for that matter, food security. For this, the International Consultation to review the outcomes of these analyses decided to identify a set of imperatives for action that spanned critical and parent issues and that ranged across health and nutrition implications. These imperatives were seen as being relevant to policy and across different scales of governance as well as to program designers who sought to build from the best available evidence. There are some areas, however, in which the evidence is not as strong as we might like, and the report opened with an urgent call to policymakers to fill some of the most critical evidence gaps. Given the substantial quantities of existing and new evidence on this subject, there is a need for system-wide coherence as well as much more integrated and cross-cutting policy design—and critically deep budget analysis of the social costs-benefits of not having such coherence in public finance and social protection, as well as policy continuity across different scales of government. These are system-excelling, blind-spot reducing concepts, actions, and financial allocations. Performing within such a system, such as public health, and SE NA in policy silos may actually do more harm than good in addressing the outcomes of importance that were identified at the closure of the meeting. The outcomes suggest that governments require substantially enhanced policy research and knowledge and additional capacity for analysis. Scattered national experiences and some international texts may, in the main, not be enough to meet the potentially much larger challenges ahead. There is an urgent need for the system and the global nutrition system to invest in more comprehensive analysis, which covers all relevant interdisciplinary aspects of policy and the outcomes of such policy. Alongside such deeper understanding, we must also address some of the most critical knowledge gaps.

5.1. Summary of Key Points

There is an abundant, profound, compelling body of evidence that an improved diet can indeed bring large improvements in health. These involve both the capacity of individual nutrients to affect particular health states, and the effects of nutrition on long-term health risks, particularly risks related to long-term diet factors such as total calories consumed, obesity, or consuming processed compared to natural foods. Nutrition affects the basic problems of humanity that threaten the quality of life and the actual possibility of survival: environmental damage; rapid population growth; and the high prevalence of chronic degenerative disease, particularly heart disease, cancer, and diabetes, and the widespread diseases and malnutrition in the developing world. Ready access to high-quality nutrition by large proportions of a population also has many other consequences, such as the stability of governments and international interactions, the potential for workers to productively contribute to society, and the effects of the chronic diseases of the elderly on both public and private economies. The analysis is incomplete. There are significant convincing findings that work against it in many areas. The problems of demonstrating health improvements from improved nutrition reach far beyond the issues about convenience parameters discussed earlier. As much as anything else, health effects of diet are hard to find because health differences in human populations are simply difficult to detect. It is very difficult to measure small percentage changes in the death rates of particular groups, especially in the face of large year-to-year variability due to changes in exogenous factors. In addition, health is dependent on the joint distribution of the diet of individuals and the diet of the community in which they live. This aspect of the problem, which is not present in trying to determine the effect of nutrition or fertilizer on maize yields, limits the power of statistical tests to identify the health effects of diet even if good data were available on diet and health over time.

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Healthy Food Essay for Students and Children

500+ words essay on healthy food.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit.

Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits so that our future generations will be healthy and fit.

Most importantly, the harmful effects of junk food and the positive impact of healthy food must be stressed upon. People should teach kids from an early age about the same.

Benefits of Healthy Food

Healthy food does not have merely one but numerous benefits. It helps us in various spheres of life. Healthy food does not only impact our physical health but mental health too.

When we intake healthy fruits and vegetables that are full of nutrients, we reduce the chances of diseases. For instance, green vegetables help us to maintain strength and vigor. In addition, certain healthy food items keep away long-term illnesses like diabetes and blood pressure.

Similarly, obesity is the biggest problems our country is facing now. People are falling prey to obesity faster than expected. However, this can still be controlled. Obese people usually indulge in a lot of junk food. The junk food contains sugar, salt fats and more which contribute to obesity. Healthy food can help you get rid of all this as it does not contain harmful things.

In addition, healthy food also helps you save money. It is much cheaper in comparison to junk food. Plus all that goes into the preparation of healthy food is also of low cost. Thus, you will be saving a great amount when you only consume healthy food.

Get the huge list of more than 500 Essay Topics and Ideas

Junk food vs Healthy Food

If we look at the scenario today, we see how the fast-food market is increasing at a rapid rate. With the onset of food delivery apps and more, people now like having junk food more. In addition, junk food is also tastier and easier to prepare.

However, just to satisfy our taste buds we are risking our health. You may feel more satisfied after having junk food but that is just the feeling of fullness and nothing else. Consumption of junk food leads to poor concentration. Moreover, you may also get digestive problems as junk food does not have fiber which helps indigestion.

Similarly, irregularity of blood sugar levels happens because of junk food. It is so because it contains fewer carbohydrates and protein . Also, junk food increases levels of cholesterol and triglyceride.

On the other hand, healthy food contains a plethora of nutrients. It not only keeps your body healthy but also your mind and soul. It increases our brain’s functionality. Plus, it enhances our immunity system . Intake of whole foods with minimum or no processing is the finest for one’s health.

In short, we must recognize that though junk food may seem more tempting and appealing, it comes with a great cost. A cost which is very hard to pay. Therefore, we all must have healthy foods and strive for a longer and healthier life.

FAQs on Healthy Food

Q.1 How does healthy food benefit us?

A.1 Healthy Benefit has a lot of benefits. It keeps us healthy and fit. Moreover, it keeps away diseases like diabetes, blood pressure, cholesterol and many more. Healthy food also helps in fighting obesity and heart diseases.

Q.2 Why is junk food harmful?

A.2 Junk food is very harmful to our bodies. It contains high amounts of sugar, salt, fats, oils and more which makes us unhealthy. It also causes a lot of problems like obesity and high blood pressure. Therefore, we must not have junk food more and encourage healthy eating habits.

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Nutrition Essay Examples

The effects of advertising junk food.

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Obesity is the root of America’s top 10 leading cause of deaths. One in three Americans are beyond overweight; by the time we reach 2030 more than half of the population will be obese. These problems can be rooted back into the 1970’s, which was...

Vitamins: Definition and Main Advantages

Whenever we talk about the healthy foods or anything healthy that is consumable, we always come across the word “vitamins.” However, as far as us, the non-medical professional is considered, the extent to which we know about vitamins is that they are “good.” However, what...

Mapping of Provincial Food Security in Indonesia Using Based Clustering Model

Indonesia was known as an agrarian and maritime country, should not experience difficulties in fulfill food needs or having high food security. However, it is a formidable challenge for the Indonesiato meeting food needs. The low level of food security was caused more by Indonesia's...

Processed Food and Its Role in American Nutrition

Eating a healthy diet is far from simple, simply because humans are very complex beings. We may have it in the back of our minds that we are eating to fuel our bodies, but we actually make the majority of our food choices based on...

Influence of High Intensity Artificial Sweeteners and Natural Sweet Protein on Human Body

Body weight will increase when energy intake is higher than energy expenditure. So many people prefer replacement of sugars with non-nutritive artificial sweeteners to decrease the calories intake and avoid the risk of obesity such: aspartame, neotame, advantame, alitame. Another vast majority of people use...

The Effects of Artificial Sweeteners on the Human Body

In this extended essay I will be looking at the effects of artificial sweeteners including Aspartame and Stevia on the human body. The reason for choosing to include sucrose in my research findings is to establish a baseline for sugar consumption. I will be comparing...

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About Nutrition

Nutrition is the assimilation by living organisms of food materials that enable them to grow, maintain themselves, and reproduce. nutrition..

Nutrition process includes ingestion, absorption, assimilation, biosynthesis, catabolism and excretion.

Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), and longevity.

Added Sugar Is a Disaster Omega-3 Fats Are Crucial and Most People Don't Get Enough. ... There Is No Perfect Diet for Everyone. Artificial Trans Fats Are Very Unhealthy. Eating Vegetables Will Improve Your Health. It Is Critical to Avoid a Vitamin D Deficiency.

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