Nutrition is the study of nutrition, which is a substance (a form of food) that is essential to sustain life, and studies how food affects and uses living things. For example, the types, compositions, recipes, and meals of diseases can be studied from the perspective of physiology, biochemistry, pathology, and hygiene.
The first recorded dietary advice was engraved on a Babylonian slab around 2500 BC, warning those with internal pain not to eat onions for three days. The discovery of vitamin C deficiency later through scurvy was first recorded in the Evers papyrus in 1500 BC. According to Walter Gratzer, nutritional research probably began in the 6th century BC. Food was classified as hot meat (eg meat, blood, ginger, spicy spices) and cold (green vegetables) in China, India, Malaya, Persia, etc.
Senses of humor were probably the first to develop in China with the flag. The doctor concluded that the disease was caused by a lack of elements (Wu Xing: fire, water, earth, wood, metal), and classified the disease as diet. Around the same time, Alcmaeon of Croton (Greek) wrote about the importance of equilibrium between going in and going out, warning that imbalances would lead to diseases manifested by obesity or debility.
The first recorded nutritional experiments with human subjects are given in the biblical book of Daniel. Daniel and his friends were captured by the king of Babylon during the invasion of Israel. Elected servants of the court, shared the king's fine food and wine. However, they objected, favoring vegetables (pulse) and water according to the Jewish dietary restrictions. The king's steward reluctantly agreed to the trial. Daniel and his friends were fed for ten days and compared to the king's men. When they got healthier, they were able to continue their diet.
Around 475 BC, Anaxagoras said that food contains "homomeric" (genetic elements) that are absorbed by the body and suggest the presence of nutrients. Around 400 B.C., Hippocrates became aware of and concerned with obesity, common in southern Europe at the time, and said, "Let your food be your medicine.
Galen (1st century), who continued for a thousand and a half years, invented the first coherent theory of nutrition. Salt, pepper, and other spices were prescribed for various ailments mixed with various preparations, for example, vinegar. In the 2nd century BC, Cato the Elder believed that cabbage (or the urine of cabbage eaters) could cure digestive problems, ulcers, warts, and poisoning.
Nutrients
nutrients that are needed in relatively large amounts and nutrients that are needed in small amounts. The exact reason is not clear, but indigestible substances such as carbohydrates, dietary fiber, or cellulose, are required by animals for mechanical and biochemical reasons. Some nutrients can be stored as fat-soluble vitamins, while others are constantly needed to some extent. Poor health can be caused by insufficient nutrients or too many nutrients that require some vitamins and minerals.
Carbohydrates
It depends on the number of monosaccharides (sugars). They make up the majority of food products such as rice, noodles, bread, and other grain products, potatoes, yams, beans, fruits, fruit juices, and vegetables. Monosaccharides, disaccharides, and polysaccharides contain 1, 2, and 3 or more sugar units, respectively. Polysaccharides are commonly referred to as complex and complex carbohydrates.
Traditionally, it is known that simple carbohydrates are absorbed quickly and raise blood sugar levels faster than complex carbohydrates. However, this is not accurate. In essence, many complex carbohydrates can be digested at the same rate as simple carbohydrates, while some simple carbohydrates (such as fructose) follow different metabolic pathways (such as fructose breakdown) with partial metabolism to glucose. The World Health Organization (WHO) recommends that added sugars should not exceed 10% of total energy intake.
Fiber
Dietary fiber is a carbohydrate that is incompletely absorbed in humans and some animals. Like all carbohydrates, your metabolism can produce 4 calories (kilocalories) of energy per gram. However, in most situations, the amount is small because absorption and digestibility are limited. Dietary fiber consists mainly of cellulose. Carbohydrate polymers are not digested because there are no enzymes that humans can break down. There are two subcategories of soluble fibers and insoluble fibers. Whole grains, fruits (especially prunes and figs), and vegetables are good sources of dietary fiber. Dietary fiber can reduce gastrointestinal problems, such as constipation and diarrhea, by increasing and softening stool weight and size.
The insoluble fiber found in whole wheat flour, nuts, and vegetables specifically promote peristalsis - regular muscle contractions in the intestines that propel digestion along the digestive tract. Soluble fiber, found in oats, peas, beans, and many fruits, dissolves in the water in the intestine to create a gel that slows the movement of food through the intestines.
This can help lower blood sugar levels because it can slow the absorption of sugar. It is also thought that fiber, especially in whole grains, may mitigate insulin spikes, reducing the risk of type 2 diabetes. The link between increased fiber intake and reduced risk of colorectal cancer remains uncertain.
Fat
The molecules of dietary fat are usually made up of several fatty acids (including long chains of carbon and hydrogen atoms) bound to glycerol. They are commonly found as triglycerides (three fatty acids attached to one glycerol backbone). Saturated fats have all of the carbon atoms of the fatty acid chain bonded to hydrogen atoms, whereas unsaturated fats have some carbon atoms double-bonded, so there are relatively fewer hydrogen atoms in the molecule than saturated fatty acids of the same length.
Unsaturated fats can be further classified as monounsaturated (one double bond) or polyunsaturated (many double bonds). Also, depending on the position of the double bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. These are inherently rare and rare in foods of natural origin.
They are generally produced in an industrial process called (partial) hydrogenation. In addition to providing energy, fatty acids such as conjugated linoleic acid, catalytic acid, electric acid, and punic acid represent potent immunomodulatory molecules.
Saturated fats (generally animal sources) have been a staple in many world cultures for thousands of years. Unsaturated fats (such as vegetable oils) are considered healthier, while trans fats should be avoided. Saturated fats and some trans fats are usually solid at room temperature (such as butter or lard), while unsaturated fats are usually liquid (such as olive oil or linseed oil). Trans fats are very rare in nature and very harmful to human health, but have properties such as libido resistance that could be useful in the food processing industry.
Protein
Proteins are the building blocks of many animal bodies (eg muscles, skin, and hair). They also form enzymes that control chemical reactions in the body. Each protein molecule is made up of amino acids, including nitrogen and sometimes sulfur (these components are responsible for the characteristic odor that burns proteins, such as the keratin in hair).
The body needs amino acids to produce new proteins (protein maintenance) and to replace damaged proteins (maintenance). Since there are no protein or amino acid storage regulations, amino acids must be present in the diet.
Excess amino acids are usually discarded in the urine. Some amino acids are essential for all animals (animals cannot produce them internally) and some are not (animals can produce them from other nitrogen-containing compounds).
About 20 amino acids are found in the human body and about 10 of them are essential and therefore should be included in the diet. A diet containing adequate amounts of amino acids (especially essential amino acids) is particularly important in the early stages of development and maturation, pregnancy, lactation, or injury.
Protein combinations of two incomplete protein sources are possible to create a complete protein source, and the characteristic combination is the basis of a unique cultural culinary tradition. However, complementary protein sources do not have to be consumed in the same meal for the body to use together. Excess amino acids in proteins are converted to glucose and used as fuel through a process called gluconeogenesis.
Water
Water is excreted from the body in several forms. These include urine and feces, sweating, and water vapor from breathing. Therefore, it is necessary to properly rehydrate to replace the lost fluid.
Early recommendations on how much water you need to stay healthy suggested that you should drink a minimum of 6-8 glasses of water each day to stay hydrated. However, the idea that a person should consume eight glasses of water per day cannot be traced to reliable scientific data. The first recommended intake in 1945 by the Food and Nutrition Board of the National Research Council was "The general standard for various people is 1 milliliter for each calorie in food. This amount is mostly cooked contained in cooked foods." A comparison of recent fluid intake recommendations reveals a large discrepancy in the amount of water we must consume for health. Therefore, recommendations on water consumption to help standardize the guidelines are included in a recent European Food Safety Authority (EFSA) document (2010).
(i) Food-based Dietary Guidelines
(ii) Dietary Reference ADI for Water or Adequate Daily Intake) provided by calculating the appropriate intake.
For healthy hydration, current EFSA guidelines recommend a total intake of 2.0 L/day for adult females and 2.5 L/day for adult males. This threshold includes drinking water and water from other beverages and food sources. About 80% of the water we need every day comes from the drinks we drink. The remaining 20% comes from food. [66] Water content depends on the type of food consumed, for example, contains more fruits and vegetables than grains. These values are estimated using country-specific food balance reports published by the Food and Agriculture Organization of the United Nations.
Food and Nutrition major
We are nurturing nutrition teachers, nutritionists, catering specialists, and food-related experts as professionals who can actively respond to changes and demands and aims to contribute as experts who play a pivotal role in promoting public health and improving dietary habits.
Educational goals
I. Cultivating creative professionals with knowledge of food and nutrition and practical skills
II. Cultivating international professional manpower by cultivating cooperative work performance capabilities
Ⅲ. Nurturing ethical professionals who protect the health of local residents
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