Based on a ubiquitous biologic principle, there is a physiologic, healthy consumption range for all essential nutrients to maintain an optimum health status. Eaton and Konner (1985) had highlighted in their study that there is an optimum characteristic and composition of food that every organism, including human, is genetically registered to consume and metabolize. Likewise, sodium as one of the key fundamental nutrients is no exception to this rule (Karppanen and Mervaala, 2006). Therefore, if sodium consumption is less than the physiologic range for extended periods, adverse deficiency circumstances are likely to develop. On the contrary, if consumption of sodium surpasses the physiologic range for prolonged periods, detrimental consequences and even severe toxicity are likely to develop.
The vast dietary changes that occurred during the 20th century, tend to be incompatible with our metabolic system and often as a result, produce a series of diseases (Eaton et al., 1997). Apart from this continuous changes in diet with respect to that of our ancestors, one of the main inconsistencies that have been distinguished is the significant difference in sodium (Na) and potassium (K) consumption (Eaton et al., 1997). In this aspect, the current K intake is about 25% that was estimated during the Paleolithic Period, while Na intake is five times higher (Figure 1, Quilez and Salas-Salvado, 2012, p.667). This huge disparity in the Na/K ratio, which is currently between 0.13 to 2.51mmol, involves the constant metabolic work to remove the excess Na from the body that would otherwise result in hypertension (Lev-Ran and Porta, 2005).
There are various evidences suggest that the optimum dietary basis for good health is provided by a diet that...
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...cal processes in food production, could be used as a feasible preservation method for bread. The addition of sourdough fermented with the antifungal strain Lactobacillus plantarum FST 1.7 has the ability to inhibit the outgrowth of Fusarium s in wheat bread (Dal Bello et al., 2007) and this will directly increase bread shelf life and improve its quality.
In a nutshell, reduction of salt in bread encompasses several changes of quality characteristics, particularly its flavour, shelf life and texture. Technologically, the production of bread with reduced salt content is achievable, however, the sensory characteristics of bread have to be regulated to further meet the consumer’s expectations. Nevertheless, these changes in ingredients, composition and processing range in a dimension that needs to be managed in order to produce a cost effective and healthy product.
For some time, scholars and writers have continuously debated as to what constitutes or defines the idea of healthy eating, mainly because of the increase in the number of people diagnosed with ailments associated with bad eating habits. It has quickly become the forefront of issue, particularly in the United States. In recognition of this on-going debate, this composition seeks to compare and contrast two well-known authors concerning how we think about and consume food. In Michael Pollan’s discussion, “Escape from the Western Diet,” he discusses the negative sides of nutrition science, including conflicting theories surrounding the elements of healthy food consumption and why solutions are essential for the Western diet and lifestyle. “Escape from the Western Diet,’’ is among the articles that talks about the eating habits of individuals in the society. In the article, Pollan points out not only the numerous conflicts concerning what types of diets – including carbohydrate-based, the inclusion of omega-3s, other nutrition-specific needs - that are believed to directly affect general health or specific illnesses, but also how western nutritionism compares to other countries diets affect longevity outcomes. In the end, Pollan suggests that the United States must seek solutions that move towards more natural, unprocessed, plant-based lifestyles that ensure that individuals are making what they consume a primary
Common salt is necessary in everyday lives because it carries vital substances. It also has many uses, but is found to be used in food only one percent of the time (McGrath and Travers, 1999). It is used to clear ice and snow off of roads, during the production of chlorine, in livestock feeding, to preserve foods, and to improve the taste of some foods. (Aasen, et Al 1999).
Eating nutrients and healthy foods determines health and are essentials for living a better life. Based off of past knowledge
Nutrition is a very controversial and confusing topic. One day coffee is bad for you, but the next day it is good. Alcohol is detrimental for our health one day, but the next day red wine is the elixir of life. There are dozens of diet plans and they promise a leaner and healthier body. There is the 3-Hour Diet that involves constantly eating small portions of anything we want to eat. The latest diet craze, the Paleo Diet, is based upon eating foods that our “hunter-gatherer ancestors” would have thrived on during the Paleolithic era. And there is the Blood Type Diet, the South Beach Diet, the Macrobiotic Diet, the Mediterranean Diet, and the list goes on. But who and what should we believe? Well, there is an optimal diet for humans and the answer might surprise many.
For years, I have been eating what I want. Food choices are a significant factor that affects our health. What we like or crave, often, is the determining variable in what we eat. Finding the right balance of food choices is the key factor in improving our health benefits. Choosing nutrient-dense foods will provide more nutritional value than foods that are found to be low in nutrient density. Making the right choices in foods, however, is extremely difficult. Often, I find myself enthralled in the latest fad, not considering the subtext of the foods I am eating, such as nutrients, vitamins, healthy fats and unhealthy fats, cholesterol and minerals. The diet project underlined a three-day food entry intake that provided a dietary analysis report
Proper nutrition is important in maintaining a long and healthy life. Most Americans are rushed due to their busy work schedules, and do not take the time to plan their diets properly. Like me, most Americans are unaware of the importance of eating a healthy diet and consume too many foods without the proper nutrients. Throughout my life I have been fortunate. I have not had any major health problems, and have been able to consume most foods without having to worry about gaining weight. These last two years, however, I started to gain weight and have become concerned with my diet. Changing my poor eating habits has been difficult for me, however, having this assignment has taught me that it is not as difficult as I previously imagined.
Nutrition is a basic necessity of life. Without a proper and well-balanced diet, it is difficult for any being, regardless of species, to survive. Unlike that of primates such as the great apes, the human diet is more full of calories and nutrients. Humans have a great understanding of what types of food are necessary to maintain good health. It is difficult to tell when the eating habits of Homo sapiens split apart from the eating habits of these other primates. Yet, one fact is certain. As human evolution continues to progress, the human diet also continues to evolve.
"Global Dietary Changes Threaten Health." World Health Federation. Medtronic Foundation, n.d. Web. 30 Nov. 2013. .
As more insights are gained in molecular biology, biochemistry and genetics, nutrition has become more focused on the biochemical sequences through which substances in humans and other living organisms are transformed from one form to another i.e. metabolism and metabolic pathways.
... I was not aware of all the sodium in my food and the 1st thing I will begin doing is seriously reducing the number of processed foods in my diet. I may not be ale to eliminate all since unfortunately it is a lot more convenient to consume it but I will be reducing the amount I have. I can start purchasing fresh, rather than packaged meats. I can also start Compare various brands of the same food item until I find the one that has the lowest sodium content. When I purchase packaged foods at least get ones that say low sodium or sodium free. I can use more herbs in my cooking and switch to Mrs. Dash salt-free seasonings. Lastly, if I’m using canned foods I can rinse them off in water to at least wash some of the sodium off. When it comes to consuming foods with little to no sodium a lot of fresh fruits and vegetables would work since they have “essentially no sodium,"
A renal diet involves limiting: “total sodium content to 400 mg per meal and 150 mg per snack” (Nephcure) by: cooking without salt, avoiding processed food, buying fresh instead of packaged meat, and choosing fresh vegetables and fruit, not consuming frozen and canned produce which have added salt and paying attention to the size of the
A dietary assessment method is a critical component in many aspects of nutritional epidemiology such as evaluating energy and nutrient intake in free-living individuals (Taren, et al., 2002). The purpose of dietary assessment data collection is to establish the causal associations between diet and disease aetiology (Jain, et al., 1996). However, it is very difficult to measure exactly how much food people eat or to determine the nutrient content of the diet (Wild, et al., 2001). Therefore, the valid and precise techniques are required to estimate accurate and detailed information on food and nutrient intake as well as eating patterns for identification of the dietary influence on health and disease (Bingham, et al.,1994).
The term ‘cognitive health’ is often associated with conditions such as Alzheimer’s disease, ADHD, depression, etc. While an overwhelming body of research and evidence support that cognitive disorders are likely to be influenced by genetic predispositions and environmental factors, there has also been a great deal of research conducted in effort to explore the relationship between nutritional status and cognitive health. It has been found that many aspects of cognitive health are not only impacted, but also dependent upon certain nutrients which must be obtained through the diet. Through each stage of the lifecycle, nutritional status plays a key role in brain development, cognitive function and health, mood, and even the prevention of certain neurological and cognitive conditions. The influence that nutritional status has on cognitive health begins with conception.
Moderation is vital in all aspects of life and is necessary for overall health, including with one’s food intake. Protein is one of the many important nutrient building blocks that is necessary for proper growth and good health. However, eating excessive amounts of any nutrient or inadequate amounts, can cause various health concerns. Scientists have been able to estimate the amount of nutrients that the body requires. However, the amount of any particular nutrient varies from person to person, depending on your “age, sex, general health status, physical activity level, and use of medications and drugs” (Schiff 2013). It is also important to remember that consuming the required amount of nutrients that meets your dietary guidelines does not
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.