Definition: Nutrition is the science of how food affects the body’s health. It involves understanding the nutrients in food, their roles, and how the body uses them.
Macronutrients: These include carbohydrates, proteins, and fats, which are required in large amounts and provide energy.
Carbohydrates: The body's primary energy source, found in foods like bread, rice, and fruits.
Proteins: Essential for growth, repair, and maintenance of tissues. Sources include meat, beans, and dairy products.
Fats: Important for energy, cell structure, and hormone production. Healthy sources include avocados, nuts, and olive oil.
Vitamins and Minerals: Needed in smaller amounts but vital for various body functions. Examples:
Vitamins: Such as Vitamin C (immune function) and Vitamin D (bone health).
Minerals: Like calcium (bone strength) and iron (oxygen transport in blood).
Caloric Balance: The relationship between calories consumed (through food) and calories burned (through activity). It determines weight gain, loss, or maintenance.
Caloric Surplus: Consuming more calories than the body needs, leading to weight gain.
Caloric Deficit: Consuming fewer calories than the body needs, leading to weight loss.
Balanced Diet: Emphasizes variety, including all food groups in appropriate proportions.
Portion Control: Managing the amount of food consumed to avoid overeating.
Whole Foods: Prefer foods in their natural state, like fruits, vegetables, whole grains, and lean proteins, over processed foods.
