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Definition of the terms Health, Nutrition, and Nutrients

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Are you interested in learning about health, nutrition, and nutrients? If so, you’ve come to the right place! In this blog post, we will provide you with an in-depth look at the definition of these terms, including their importance in maintaining good health.

What is Health?

Health is a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. It is a multidimensional concept that encompasses various aspects of our lives, including physical, mental, emotional, social, and spiritual well-being.

What is Nutrition?

Nutrition is the science that studies the relationship between food and health. It encompasses the process of consuming, digesting, and utilizing food substances for growth, maintenance, and repair of the body. A balanced diet that provides all the essential nutrients is critical for maintaining good health.

What are Nutrients?

Nutrients are substances that our bodies require for proper functioning, growth, and development. There are six main classes of nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water. Each nutrient plays a unique role in our body, and a deficiency in any of these can lead to various health problems.

Carbohydrates provide energy, protein is essential for building and repairing tissues, fats are important for energy storage, vitamins and minerals are required for various metabolic functions, and water is essential for maintaining the body’s fluid balance.

In addition to the six classes of nutrients, dietary fiber is also an essential component of a healthy diet. It aids in digestion and helps prevent various diseases, such as heart disease, diabetes, and certain types of cancer.

Conclusion

In summary, health, nutrition, and nutrients are essential components of a healthy lifestyle. By understanding the definition of these terms, you can take steps to improve your overall health and well-being. Remember, a balanced diet that provides all the essential nutrients is critical for maintaining good health.

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Syllabus BHM116

01 Basic Aspects

  1. Definition of the terms Health, Nutrition and Nutrients
  2. Importance of Food – (Physiological, Psychological and Social function of food) in maintaining good health.
  3. Classification of nutrients

02 Energy

  1. Definition of Energy and Units of its measurement (Kcal)
  2. Energy contribution from macronutrients (Carbohydrates, Proteins and Fat)
  3. Factors affecting energy requirements
  4. Concept of BMR, SDA, Thermodynamic action of food
  5. Dietary sources of energy
  6. Concept of energy balance and the health hazards associated with Underweight, Overweight

03 Macro Nutrients

Carbohydrates

  1. Definition
  2. Classification ( mono, di and polysaccharides)
  3. Dieteary Sources
  4. Functions
  5. Significance of dietary fibre (Prevention/treatment of diseases)

 Lipids

  1. Definition
  2. Classification : Saturated and unsaturated fats
  3. Dietary Sources
  4. Functions
  5. Significance of Fatty acids (PUFAs, MUFAs, SFAs, EFA) in maintaining health
  6. Cholesterol – Dietary sources and the Concept of dietary and blood cholesterol

Proteins

  1. Definition
  2. Classification based upon amino acid composition
  3. Dietary sources
  4. Functions
  5. Methods of improving quality of protein in food (special emphasis on Soya proteins and whey proteins)

04 Micro Nutrients

Vitamins

  1. Definition and classification (water and fats soluble vitamins)
  2. Food Sources, function and significance of:
  3. Fat soluble vitamins (Vitamin A, D, E, K)
  4. Water soluble vitamins (Vitamin C, Thiamine, Riboflavin, Niacin, Cyanocobalamin Folic acid

Minerals

  1. Definition and Classification (major and minor)
  2. Food Sources, functions and significance of :
    Calcium, Iron, Sodium, Iodine & Flourine

05 Water

  1. Definition
  2. Dietary Sources (visible, invisible)
  3. Functions of water
  4. Role of water in maintaining health (water balance)

06 Balanced Diet

  1. Definition
  2. Importance of balanced diet
  3. RDA for various nutrients – age, gender, physiological state

07 Menu Planning

  1. Planning of nutritionally balanced meals based upon the three food group system
  2. Factors affecting meal planning
  3. Critical evaluation of few meals served at the Institutes/Hotels based on the principle of meal planning.
  4. Calculation of nutritive value of dishes/meals.

08 Mass Food Production

  1. Introduction
  2. Effect of cooking on nutritive value of food (QFP)

09 Newer Trends in Food Service Industry in Relevance to Nutrition and Health

  1. Need for introducing nutritionally balanced and health specific meals
  2. Critical evaluation of fast foods
  3. New products being launched in the market (nutritional evaluation)