Healthy Food vs Junk Food
Title: Food to Die for
Nutrition is a nourishing organic process by which an organism assimilates food and uses it for growth and maintenance. Good nutrition can help prevent disease and promote health. Consumption of important fruits and vegetables ensures lower level of mortality and reduces various degenerative diseases, for instance, cancer, cardiovascular disease, and immune dysfunction in several human cohorts. In addition to the vitamins and minerals found in fruits and vegetables, may contribute to these beneficially protective effects.
Food is significant factor to the maintenance, development, functioning and reproduction of life. During lifetime an individual consumes 30 tons of food on average in seemingly endless dietary varieties. According to De Vries (1997), however, digestion splits all the foods found in all this variety of diets into the same basic nutrients. Food, therefore, is chemistry, and the mixture of chemicals that are represented and divided into four basic categories: (1) nutrients; (2) non-nutritive naturally occurring components (including antinutritives2 and natural toxins); (3) man-made contaminants; and (4) additives. At that, the nutrients account for more than 99.9% of the food contents. The main classes of nutrients are: carbohydrates, proteins, fats, and vitamins, and minerals. The constituents of food are called macronutrients and micronutrients. Macronutrients are the major sources of energy and building materials for humans, while micronutrients are only required in relatively small amounts. Micronutrients can be found in vitamins, minerals and trace elements, and are still required in sufficient amounts to ensure proper functioning of all body cells. In addition, micronutrients, like water, do not provide energy. The majority of macronutrients are essential nutrients for life processes, produced by human body itself. Therefore, these essential nutrients can be received only from the food we eat. Most importantly,
Nutrition is a nourishing organic process by which an organism assimilates food and uses it for growth and maintenance. Good nutrition can help prevent disease and promote health. Consumption of important fruits and vegetables ensures lower level of mortality and reduces various degenerative diseases, for instance, cancer, cardiovascular disease, and immune dysfunction in several human cohorts. In addition to the vitamins and minerals found in fruits and vegetables, may contribute to these beneficially protective effects.
Food is significant factor to the maintenance, development, functioning and reproduction of life. During lifetime an individual consumes 30 tons of food on average in seemingly endless dietary varieties. According to De Vries (1997), however, digestion splits all the foods found in all this variety of diets into the same basic nutrients. Food, therefore, is chemistry, and the mixture of chemicals that are represented and divided into four basic categories: (1) nutrients; (2) non-nutritive naturally occurring components (including antinutritives2 and natural toxins); (3) man-made contaminants; and (4) additives. At that, the nutrients account for more than 99.9% of the food contents. The main classes of nutrients are: carbohydrates, proteins, fats, and vitamins, and minerals. The constituents of food are called macronutrients and micronutrients. Macronutrients are the major sources of energy and building materials for humans, while micronutrients are only required in relatively small amounts. Micronutrients can be found in vitamins, minerals and trace elements, and are still required in sufficient amounts to ensure proper functioning of all body cells. In addition, micronutrients, like water, do not provide energy. The majority of macronutrients are essential nutrients for life processes, produced by human body itself. Therefore, these essential nutrients can be received only from the food we eat. Most importantly,
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