Nutrition Food Choices

Introduction to nutrition food choices:

Procuring, assimilating and utilizing nutrients or food substances for harvesting energy, body building substances for growth, development as well as maintenance and providing protection against diseases is termed as nutrition. It is a vital function for the living being to survive.

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Diet and its importance:


Food is a substance which when taken into the body serves to provide materials for liberation of energy, body structure maintenance, repair, growth of tissues, development, reproduction and resistance to diseases.

Food should not be confused with diet.

Diet is the type and quantity of food and drink planned to meet specific requirement of an individual, for instance vegetarian diet, low caloric diet, diabetic diet, high fibre diet. Dietetics is the branch of science connected with the study of various food stuffs, their nutritional value and use for meeting requirements according to the age and state of health of individuals.

Nutrients are components of food which meet the various requirements of the body for formation of structure, its maintenance, normal functioning, energy, growth, repair, development, etc.

On the basis of their importance to body, food ahs three components – food proper, food accessories and roughage.

Food proper: it contains carbohydrates, proteins and fats; also called proximate principles of food as they immediately become available to the body for liberation of energy, bodybuilding and other organic functions.

Food accessories: they are vitamins and inorganic salts. Food accessories are also called protective principles of food as their deficiency brings about specific diseases and abnormalities.

Roughage: it is a desirable but non-nutrient indigestible component of the food, which is formed of fibrous plant matter, and connective tissues of animal matter. It helps in maintaining the optimum efficiency of digestive tract.

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Balanced food or balanced diet:


Balanced food is that diet which possesses all the components of food in quantity and proportion required for maintenance of health, activity, growth and development. It should contain carbohydrates (60 – 70%) fats (15 25%) and proteins (10 – 15%) with vitamins, minerals and roughage.


Conclusion of nutrition food diet:


Every activity of the organism including synthesis of biochemicals, cell division and growth requires energy. Energy is obtained from digested food. Fats give the maximum energy with calorific value of 9.45kcal/g, followed by proteins with 5.65kcal/g and then carbohydrates with calorific value of 4.1kcal/g.