Food Science and Health
The optimum physical and mental functioning of the body is dependent on the nutritional quality of the foods it receives.
Human have observed this from the beginning of time, and certain diets have evolved as a result of these observation.
The analysis and planning of diets were not possible until food science become established to a degree and produced the basic information that made these activities possible.
From the knowledge acquired through the development of food science emerged conclusions that resulted in the classifications of foods onto 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.
Evidence of the links between diets and certain symptoms of ill health became easier to obtain as food science developed, and the potential of specific diets in corrective and preventive medicine has been gradually recognized and is now effectively practiced.
For example, people suffering from atherosclerosis are advised to eat more of the white meats of poultry (about 2% fat) and the extra lean fishes such as cod (about 1% fat) for their protein sources, in order to lower their fat and cholesterol intakes.
Food Science and Health
