The Essence of Nutritional Health

The Essence of Nutritional Health

It is a fact that the basics of a healthy diet are well documented in academic textbooks, scientific journals and government literature. However, this basic knowledge has not yet been communicated to the general public in an understandable and comprehensive format that allows individuals to make informed decisions to change their eating habits and lifestyle. Despite the vast amount of information available, there is a large knowledge gap among those who need to know.

Advice on diet and health is often incomplete or biased, so people are a bit confused or unsure about how to put the concept of healthy eating into practice. Understanding such a message is only one side of the story; putting it into daily practice is another matter. Over the years, I have realized that although people are familiar with general healthy eating messages such as “eat less fat and more fiber,” they do not have a clear understanding of the composition of a healthy diet. One of the many reasons why these healthy eating messages remain just messages is that they are preached everywhere and by everyone. For example, filling a shopping cart with fat-free or low-fat products does not guarantee freedom from disease and chronic degenerative diseases unless the overall diet is balanced.

While people are busy achieving life goals and developing their careers, the insidious process of narrowing and hardening of the arteries can take place. This is particularly likely in people who are inactive and/or give little thought to their diet. Diet-related diseases, now referred to as non-communicable diseases, are very different from infectious diseases; They take a long time to become known, and by the time they are diagnosed, it may be too late to reverse the damage. Surprisingly, most diseases associated with obesity, including coronary heart disease and diabetes, are often only detected when a nonfatal heart attack or angina occurs, or when people are in the hospital for other reasons, including annual checkups. An interesting point is that most of these health problems could have been avoided if some time had been invested in assessing and maintaining nutritional health before they became a reality. Means of assessing nutritional status, such as cholesterol and blood sugar tests, should be sought by everyone.

Today, there is great interest in the relationship between diet and health, and increasing efforts are being made to improve the health of the nation. Of particular concern are fat, sugar, salt, fiber and calcium, but the science of nutrition is much broader. The main aim of this article is to inform and shed light on the main components of food and how a healthy, balanced and nutritious diet can be achieved. This is not only for the purpose of losing weight but also to achieve and maintain good health. This article is aimed at those who are “health conscious” and therefore want to appreciate the role of nutrition in overall health. It goes beyond the short and often incomplete message of “eat less fat” and “diet high in fiber” to reveal the practicality of starting over and eating healthy.

Only in the last two centuries, with the advent of nutritional science, has it become possible to accurately quantify the content of the optimal diet for maintaining health. Food provides energy and nourishment for survival and enjoyment. Too little food can make you sick, but too much can also be harmful to your health. Therefore, it is important to find the right balance between the amount and type of food we eat.

The last few decades have also brought notable changes in eating habits and habits. There is now a huge selection of affordable groceries available all year round. But the fact that it's easier to get high-quality food doesn't always guarantee a healthier choice. In fact, the confusing array of foods available may make it difficult for some people to select the components of what is considered a healthy and balanced diet. As a result, the incidence of the so-called diseases of affluence has increased dramatically, particularly in Western society, although developing countries are now following the same trend. Many common health problems such as obesity, heart disease, type II diabetes, arthritis and various forms of cancer (endometrial, breast and colon cancer) are either directly or indirectly linked to diet.

The fast-paced world around us seems to have left us no time for food preparation, and allocating specific times for meals is rare. Despite the flood of information about nutrition and health, people are becoming increasingly fat and unfit. Such a trend could be caused by the availability of a wide range of ready meals in both supermarkets and takeaway shops. In addition, this type of food is often promoted through heavy advertising in all types of media. The modern kitchen is well-equipped with all sorts of appliances (food processors, microwaves, etc.) and such appliances make food preparation an easy, quick, easy and certainly more enjoyable task compared to a few decades ago. But cooking is increasingly becoming one of our final priorities, and the younger generation seems to have forgotten how to cook.

I believe that understanding the basic principles of nutrition and the impact of food and its nutrients on health equips individuals with the necessary knowledge and skills to select, prepare and consume better nutrition, paving the way to a healthier life and a better quality of life. Also important is people's willingness to change their eating habits and lifestyle to reap the health benefits of food.

The way in which the adequacy of a diet can be assessed is part of nutritional science. Knowing their principles is therefore important, especially for those who plan and provide meals. Before we proceed, it is necessary to define the sources of energy in the diet.