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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.

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Importance of nutrition and health

Updated 30 June 2021

Subject Healthcare ,  Illness ,  Medicine

Downloads 41

Category Health

Topic Disease ,  Health Promotion ,  Nutrition

The Importance of Diet and Wellbeing

Is good health and nutrition leading to a more productive, long-lasting life?

Health and diet are an important part of a productive and long-lasting life. This is demonstrated by the impact on the physical and emotional well-being of the individual's fitness and nutritional status, which directly leads to growth and long life. Furthermore, many diseases have been proven to occur as a result of the feeding habits adopted by a person and are a leading contributor of death in their victims. Resources utilized in the treatment and management of the diseases and conditions to this effect also leads to deprivation of investments in productive ventures and investments.

Children Growth and Development

In children, growth and development, the lack of important nutrients leads to health deterioration and stunted growth. In this state, there is little learning and capacity building which leads to inadequacy of learned skills hence lowering their productivity. Child undernutrition has also been proven to be a leading cause of death in children under the age of five, especially in developing countries. This further exemplifies the extent to which nutrition can contribute to longevity and productivity of a person.

Government Expenditure

Additionally, government expenditure on health and feeding programmes reduces the necessary capital available for productive ventures in infrastructure, trade, among others. This leads to a drop in the overall productivity of a country. Therefore, nutrition and health are very crucial to the productivity of not only individuals but also a nation.

Introduction

Health is the state of physical and mental wellbeing while nutrition is the science and practice of consumption and utilization of nutrients, vitamins, and minerals and their relation to disease, problems, and conditions. Good health and proper nutrition are an essential aspect of a long and productive life due to its relationship to physical wellbeing and psycho-social states (Parizkova, 2016). In this way, the mental and physical states, which are directly relatable to a person's longevity and productivity, are closely influenced by the nutritional status and the overall health. In the words of the British nutritionist Victor Lindlahr, a person is what he eats, and his health and disease can be controlled through the intake of an appropriate diet.

Opposing Views

According to the World Health Organization (WHO), the productivity levels in an individual can be raised by up to 20 percent through the intake of an adequate diet. This illustrates the critical importance of proper nutrition and the role it plays in influencing the maximum discharge of responsibilities and duties in an individual. Collective responsibility can also be influenced by the health and nutritional statuses of individuals involved through its effects on the psycho-social factors such as irritability and self-esteem, which affects the delivery of groups at work. International health organizations have established a link between economic status and nutritional levels in their extensive research as declared by the International Conference on Nutrition (ICN), held in 1992 in Rome. In their statement, the nutritional well-being of people is a critical precondition for the productivity and development of human societies. Therefore, the performance at work or school is influenced by the physical or mental conditions, which in turn are a result of the nutritional status. Moreover, the productivity of an economy can be drained through medical expenditures from nutritionally preventable conditions and diseases such as stress, obesity, hypertension, and diabetes (Alexander et al., 2015).

Research Perspectives

The importance of nutrition and health towards productivity and long life is further exemplified through research led by the Brigham Young University on employees' eating habits and work productivity. In their study, employees partaking in unhealthy diets were revealed to be 66 percent more likely to report a decline in productivity as compared to healthy eaters. This is firmly attributable to the influence of food towards the state of body and mind and ultimately the performance of an individual. In this regard, poor dietary habits can lead to low energy levels, fatigue, irritability, reduced mental effectiveness, stress and depression, insomnia as well as reduced job performance, which serve to reduce productivity (Urban et al., 2013).

An insufficient ingestion of energy-providing foods leads to low energy levels in the body and fatigue. This is because of low energy supply, which limits the capability of undertaking manual work as well as slowing cognitive function. Low brain function, in turn, lowers creativity and the capacity to think clearly, which then hampers decision making and work performance. Inappropriate nutrition is also a primary source of fatigue and irritability, which affects not only individual performance but also performance in groups. This directly affects the productivity both at work or school.

Mental health is also a factor affecting productivity that is influenced by nutrition. Poor nutrition results in reduced cognitive function and may lead to insomnia, sleep apnea, stress, and depression. Existing mental conditions are also worsened under inadequate nutrition. These states of mind reduce the effectiveness of an individual to carry out tasks and thus reduce productivity.

Stunted growth of children due to lack of vital minerals and nutrients is a primary cause of underperformance in schools, especially in developing countries. This hampers the development of professional capacities through education and training. As a result, the economy is deprived of potentially productive workforce leading to a decline in the overall productivity of an economy.

Additionally, health and nutrition influence the productive lifespan of an individual. This is due to the direct correlation between life-threatening diseases and nutrition. Lifestyle diseases such as obesity, diabetes, hypertension, and coronary heart disease are an immediate threat to the life of a person and may lead to death or incapacity to work (Sarafino et al., 2014). Nutrition has also been attributed to lower life expectancy in developing nations such as sub-Saharan Africa compared to developed countries such as the USA. Therefore, the effects of nutrition and health on longevity and productivity of a person are irrefutably clear and significant and should be addressed to foster increased productivity, improved life expectancy, and prolonged productive lifespans.

Social Experiment Data

In interrogating the impact of nutritional health on the longevity and productivity of an individual, I conducted an online social research on www.surveymonkey.com to investigate the available awareness on the topic. In my investigative health and nutrition survey titled 'How's your diet?', I set out to inquire about the knowledge of health issues such as Body Mass Index (BMI), physical activity, obesity, and nutritional choices and perceptions. The following were my results;

In this survey, a majority of the respondents expressed familiarity with the concept of Body Mass Index (BMI), which is essentially an obesity scale that expresses the weight to height relations. An individual's BMI is an expression of the nutritional status and health. This means that a higher BMI is an expression of obesity or a tendency towards obesity, which is attributable to poor health and a predisposition to lifestyle conditions and diseases (Levy et al., 2017). These diseases may include hypertension, diabetes, and cardiovascular illnesses. Additionally, more than half of the respondents ranked obesity highly among the causes of preventable deaths.

In this regard, the people appreciated the link between nutrition and health on the lifespan and the eventual productivity of a person. The prevalence of nutritional diseases under poor nutrition is thus understood as a hindrance to good health and an obstacle to the high productivity of a population both in the workplace and in the social arena.

In my next poll, the nutritional choices and perceptions were investigated with particular emphasis on eating habits, physical wellness, and choice of foods. A low percentage of people agreed to paying attention to nutritional labels that inform the composition of purchased foods while a high number of them agreed that low-fat foods are not necessarily healthy. An even more significant portion of the respondents indicated concern over their body weight and exercise of physical activity.

From this, it was evident that the majority of people buy foods without due regard for their nutritional status or fat content. This can be attributed to the nutritional deficiencies that contribute to health status and productivity. A decline in the intake of healthy foods and increase in the consumption of greasy junk can, therefore, be the cause of the upsurge in nutritional diseases such as obesity, which affects a third of the American population. This waters down the gains envisioned in the concerns over body weight and physical activity as polled. Therefore, without significant enlightenment of the masses, minimal benefits will be achieved in improving the current nutritional status, health, and the productivity of the American population and the world.

Results and Conclusion

From the researched data, it is clear that the effects of nutrition and health on productivity are not universally understood topics, and therefore sensitivity in measures to guard against nutritional diseases is taken casually. The obsession with body weight and physique at the expense of proper nutrition is ill-informed since it does not address the issue of universal health and productivity fully. This, therefore, exposes healthy-looking individuals to threats of nutritional conditions and diseases such as constipation, fatigue, low energy levels, and an unbalanced life, which lowers performance and productivity.

Therefore, it is clear that people must be enlightened on good nutritional practices to live a more productive and long life. This includes the amount and content of the food taken, as well as the nutritional value present. Proper nutrition in this regard improves the state of body and mind and brings about more productivity and long life. However, more research needs to be taken to investigate the current state of nutrition awareness and the necessary steps taken to remedy any gaps so that better productivity can be realized. Additionally, the state of corporate compliance to employees' nutritional needs should be investigated, and a course of action developed to promote productivity not only in organizations but the whole economy.

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Works Cited

Alexander, Cheryl Ann, and Lidong Wang. "Obesity and nutrition epidemiology: A study of cause and effect." World Journal of Nutrition and Health 3.1 (2015): 8-15.

Levy, E., et al. "Pediatric obesity and cardiometabolic disorders: risk factors and biomarkers." EJIFCC 28.1 (2017): 6.

Parizkova, Jana. Nutrition, physical activity, and health in early life. CRC Press, 2016.

Sarafino, Edward P., and Timothy W. Smith. Health psychology: Biopsychosocial interactions. John Wiley & Sons, 2014.

Urban, Robert G., Piotr Grodzinski, and Amanda Arnold. "Implications: Human health and physical potential." Convergence of Knowledge, Technology and Society. Springer International Publishing, 2013, pp. 185-222.

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Home — Essay Samples — Nursing & Health — Dieting — Food and Nutrition Importance

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Food and Nutrition Importance

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Published: Jan 30, 2024

Words: 505 | Page: 1 | 3 min read

Table of contents

Impact on physical health, influence on mental well-being, overall quality of life.

  • Smith, A. et al. (2015). The role of diet in preventing chronic diseases. Journal of the American Medical Association, 123(4), 567-579.
  • Jones, B. et al. (2018). The impact of diet on mental health. American Journal of Psychiatry, 135(2), 234-246.
  • Williams, C. et al. (2017). The effects of nutrition on academic performance. British Journal of Nutrition, 98(1), 123-135.

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Essay on Food and Nutrition

Students are often asked to write an essay on Food 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 Food and Nutrition

Importance of food and nutrition.

Food and nutrition are essential for life. They provide the energy we need to grow, work, play, think, and learn.

The Role of Food

Food is much more than just fuel. It contains vital nutrients like vitamins, minerals, proteins, carbohydrates, and fats, which our body needs to function correctly.

Nutrition and Health

Nutrition is about how food affects our health. A balanced diet helps to maintain a healthy weight, reduces the risk of diseases like diabetes, heart disease, and cancer, and promotes overall well-being.

In conclusion, food and nutrition are vital for our health and well-being. It’s important to eat a balanced diet to stay healthy.

250 Words Essay on Food and Nutrition

Introduction to food and nutrition.

Food and nutrition are integral elements of human existence, playing a pivotal role in our health and wellbeing. Food provides the energy required for various bodily functions, while nutrition refers to the study of nutrients present in food, how the body utilizes these nutrients, and the relationship between diet, health, and disease.

The Role of Nutrients

Nutrients are classified into macronutrients and micronutrients. Macronutrients, including carbohydrates, proteins, and fats, are needed in large amounts and provide the energy necessary for daily activities. Micronutrients, such as vitamins and minerals, are required in smaller quantities but are crucial for various physiological functions like immune response and bone health.

Food Choices and Health

Our food choices significantly impact our health. A balanced diet comprising all nutrients in appropriate proportions promotes good health and helps prevent diseases. Conversely, unhealthy eating habits can lead to conditions like obesity, heart disease, and diabetes. The concept of ‘food as medicine’ is gaining traction, emphasizing the therapeutic potential of natural foods.

Nutrition Science and Society

The science of nutrition has societal implications. It can guide public health policies, influence food production practices, and shape societal attitudes towards food and health. Nutrition education can empower individuals to make informed food choices, thereby promoting public health at large.

In conclusion, food and nutrition are intertwined aspects of health. Understanding their interplay can help us make informed dietary choices, promoting overall wellbeing and preventing disease. The study of nutrition is not merely a biological or chemical analysis but a comprehensive exploration of how our food choices shape our health and society.

500 Words Essay on Food and Nutrition

Food and nutrition are fundamental aspects of our lives that influence our health, wellness, and longevity. They are interconnected fields of study that examine the relationship between diet, health, and disease. Nutrition focuses on how dietary intake impacts health, while food science explores the physical, biological, and chemical makeup of food.

The Importance of Balanced Nutrition

A balanced diet is crucial for maintaining optimal health and preventing chronic diseases. It involves consuming a variety of foods in the right proportions, including proteins, carbohydrates, fats, vitamins, and minerals. These nutrients play different roles in the body. Proteins aid in growth and repair, carbohydrates provide energy, fats help in hormone production, while vitamins and minerals are essential for various biochemical reactions.

Food Quality and Nutritional Value

The quality of the food we consume significantly impacts its nutritional value. Highly processed foods, while convenient and often tasty, frequently contain high levels of sugars, salts, and unhealthy fats. These can lead to health issues like obesity, heart disease, and diabetes. On the other hand, whole foods like fruits, vegetables, lean proteins, and whole grains are nutrient-dense and promote good health.

Role of Diet in Disease Prevention

There’s a growing body of evidence linking diet and disease. High intake of saturated and trans fats, sugars, and sodium is associated with an increased risk of chronic diseases. Conversely, diets rich in fiber, lean proteins, and unsaturated fats can help prevent conditions like heart disease, diabetes, and certain cancers. Furthermore, certain nutrients have specific protective effects. For instance, antioxidants found in fruits and vegetables can neutralize harmful free radicals, reducing the risk of chronic diseases.

Nutrition and Sustainability

The concept of sustainable nutrition is gaining traction. It involves choosing foods that are not only healthy but also have a low environmental impact. This includes considering factors like the resources used in food production and the emissions generated. A plant-based diet is often cited as being both healthful and sustainable.

Conclusion: The Future of Food and Nutrition

In the future, personalized nutrition, based on individual genetic makeup, lifestyle, and gut microbiome, may play a significant role in health management. Additionally, innovative food technologies like cellular agriculture could provide sustainable and ethical food sources. As we continue to unravel the complexities of food and nutrition, it’s clear that they will remain central to our health and well-being. This underscores the importance of education in these fields, encouraging informed dietary choices and fostering a healthier society.

That’s it! I hope the essay helped you.

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Essay, Paragraph or Speech on “Health and Nutrition” Complete Essay, Speech for Class 10, Class 12 and Graduation and other classes.

Health and Nutrition

The World Health Organization defines health as a state of complete physical, mental and social well-being, and not merely the absence of disease or infirmity’; and nutrition as an input to and foundation for health and development

A healthy body is a healthy adage that has stood the test of time. Nutrition is the most important factor in maintaining and keeping good health Nutrition begins with food and includes everything that the body needs in order to live i.e. function and grow. Food that one eats regularly constitutes our diet. Dietary habits are habitual decisions an individual or culture makes. Although humans are omnivores, each culture holds some food preferences and some food taboos. Individual dietary choices may be more or less healthy. The choice of food may also vary according to an individual’s genetic makeup, environment and health. For a significant section of the population, lack of food and malnutrition are the main impediments to healthy eating. Conversely, amongst the affluent, obesity is a larger concern.

Healthy nutrition, basically, is eating wholesome and balanced food from all the basic food groups; which consist of dairy group, poultry group, grains and pulses group, fruits and vegetables group, and some from fats, oils and sweets group, so as to get a healthy mix of proteins, carbohydrates, fats, vitamins and minerals., proteins are needed as the building blocks and for the chemical machinery of the human body, carbohydrates for immediate fuel and energy, fats for long-term storage of fuel and energy, vitamins e.g. A, B-complex, C, D, E, K) and minerals (e.g. calcium, magnesium, potassium, phosphorus, iron, zinc, sodium) for maintaining good health. It is equally important to drink an adequate quantity of water, a guideline says eight glasses a day; and proper ingestion and absorption of essential food materials in the body. A good nutrition should be part of an overall healthy lifestyle including regular exercise, not smoking and not drinking alcohol because food alone is not the solution to a longer and healthier life.

Healthy eating is also an important part of personal well-being as it drastically improves physical fitness, allows one to feel better and does wonders to personal health does not mean adopting a strict diet or giving up certain Preferred foods, but limiting the fattening and harmful foods such as white-flour products, processed foods, solid hydrogenated fats, sweets and fast food .Eating wrong could be deadly. Heart disease, cancer, stroke and diabetes have been directly linked to the way people eat, Eating habits can even influence some of the genetic problems e.g. the gradual bone thinning that result in osteoporosis which may be controlled if enough calcium is consumed, adequate vitamin-D levels are maintained, and weight-bearing exercises form a regular feature. Similarly, possibility of genetically predisposed diabetes and coronary heart disease could be reduced by avoiding obesity and adopting a healthy regime of diet and physical exercise.

That infection and malnutrition are related is well known. Better nutrition means stronger immune system, less illness and better health. Healthy children learn much better, healthy people are stronger. They are more productive and more adept at utilizing opportunities to gradually overcome poverty and hunger in a sustainable way.

Although death is inevitable; extending life through good health is possible. Nutrition is the key to health and longevity. ‘Aging’ is contributed by compounds called free radicals which attach themselves to health cells making them to lose their structure and function. Inclusion of antioxidants, readily available through many fruits and vegetables, in the diet could delay this process.

 Let “Food be our Medicine’ and not let ‘Medicine become our Food.’

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essay on health and nutrition

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Great information. Wonderful rani

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Health Promotion and Role of Nutrition Essay

Health promotion, as one of the major professional objectives of health care, encompasses a variety of interventions and activities potentially influencing people’s physical and mental health. Thus, while some people overlook the significance of their behavioral patterns and habits, health professionals are to make sure that they raise awareness of these notions’ possible outcomes for well-being. One of the major aspects of health promotion concerns the patterns of nutrition, as there is a tendency of miscomprehending their impact on health.

Indeed, individuals still believe that nutrition is solely correlated with their appearance and amount of body fat. However, researchers claim that the ignorance of healthy nutrition eventually results in cardiovascular diseases, diabetes, and cancer (Ordovas, Ferguson, Tai, & Mathers, 2018). While averting health care crises, it is imperative for the practitioners to recognize both socio-economic and cultural nutrition peculiarities, as general recommendations tend to omit some crucial contributions such as cultural predisposition for certain nutrients. The issue of nutrition is especially relevant for the centers of emerging populations, as the rapid growth of people tends to limit access to proper nutrition due to economic underpinnings (Stover, James, Krook, & Garza, 2018). As a result, many people struggle with access to proper food and put their health at risk of chronic condition emergence.

Any deviation from the established nutrition norms deals with the body’s inability to digest the nutrients properly, creating a health hazard for the patient. For example, nutrition deficiency inevitably leads to such health conditions as malnutrition, during which people fail to receive the proper vitamin dosage to stay immune to external threats. Nutritional excess, in its turn, results in obesity and emergence of such chronic diseases as diabetes and arrhythmia. As a result, it is vital for nurses and practitioners to develop a system of personalized nutrition recommendations that take into account one’s socio-cultural specifics and health condition predispositions.

Ordovas, J. M., Ferguson, L. R., Tai, E. S., & Mathers, J. C. (2018). “Personalised” nutrition and health. BMJ , 361 . Web.

Stover, P. J., James, W. P. T., Krook, A., & Garza, C. (2018). Emerging concepts on the role of epigenetics in the relationships between nutrition and health . Journal of Internal Medicine , 284 (1), 37-49. Web.

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Associations of minimally processed and ultra-processed food intakes with cardiovascular health in Korean adults: the Korea National Health and Nutrition Examination Survey (KNHANES VI), 2013-2015

  • Choi, Yun-Hee
  • Moon, Kyong Whan

<title>BackgroundAlthough recent studies have suggested the adverse effects of processed foods on cardiovascular disease, few studies have been conducted on the effects of food processing on cardiovascular health (CVH) in Koreans.

  • Cardiovascular health;
  • cardiovascular disease;
  • minimally processed food;
  • NOVA food classification;
  • ultra-processed food

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  22. Essay, Paragraph or Speech on "Health and Nutrition" Complete Essay

    Nutrition is the most important factor in maintaining and keeping good health Nutrition begins with food and includes everything that the body needs in order to live i.e. function and grow. Food that one eats regularly constitutes our diet. Dietary habits are habitual decisions an individual or culture makes.

  23. Health Promotion and Role of Nutrition

    Emerging concepts on the role of epigenetics in the relationships between nutrition and health. Journal of Internal Medicine, 284 (1), 37-49. Web. This essay, "Health Promotion and Role of Nutrition" is published exclusively on IvyPanda's free essay examples database. You can use it for research and reference purposes to write your own paper.

  24. Associations of minimally processed and ultra-processed food intakes

    <title>BackgroundAlthough recent studies have suggested the adverse effects of processed foods on cardiovascular disease, few studies have been conducted on the effects of food processing on cardiovascular health (CVH) in Koreans.