Understanding the relations between health and food science

Food is made of carbohydrates, fats, and/or proteins. Each macronutrients as these calorie providing blocks are called supplies the raw materials that human body uses for energy.

Human bodies will attain and maintain a healthy condition if they received a supply of food that provides adequate amounts of all nutrients and an appropriate amount of energy.

Such diet is known as a balanced diet. A healthy diet will be one that does not contain anything harmful. 

Balanced diet is that includes the entire nutrient human body needs in the correct amount, and it is different for every individual.

All living bodies have food systems so all of their parts can be properly nourished. In every healthy body, all the food that’s taken in by the body is distributed so that every cell is fed.

From the knowledge acquired through the development of food science emerged conclusions that resulted in the classifications of foods into nutritional groups, representatives of which are considered to be necessary in all diets to ensure the intake of a recommended minimum of protein, carbohydrates, vitamins, minerals, and so on.

The research shows that the foods people choose to eat or not to eat may increase human life span or the quantity of human lives.

The information that people can reduce their chance of developing cancer, high blood pressure, diabetes and other disease by maintaining a healthy weight, decreasing the fat and calories in their diets, eating more vitamins and minerals rich foods and vegetables and getting fit is becoming a familiar one.

The rise in the incidence of ‘diseases of affluence’ such as obesity, type 2 diabetes, coronary heart disease and cancer in the western world has become a major preoccupation of both medical and nutritional science.
Understanding the relations between health and food science