June 13, 2008

Food Science and Health

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

The Most Popular Posts

  • The instant noodle originated in 1958 in Japan. Ando Momofuku’s inspiration behind the cupped version of instant ramen was his desire to export instant noo...
  • Most American today are overfed yet undernourished, which eventually leads to obesity and poor health. The answer to those pervasive problem is simply to ...
  • Aspartame is one of the most popular man-made sweeteners on the market. Aspartame is an artificial sweetener used as a substitute for sugar in many soft dr...