what is nutrition? give answer in 200 words.
Answers
Answer:
Hi,
Explanation:
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.
Nutrition also focuses on how people can use dietary choices to reduce the risk of disease, what happens if a person has too much or too little of a nutrient, and how allergies work.
Nutrients provide nourishment. Proteins, carbohydrates, fat, vitamins, minerals, fiber, and water are all nutrients. If people do not have the right balance of nutrients in their diet, their risk of developing certain health conditions increases.
Answer:
Nutrition is about eating a healthy and balanced diet. Food and drink provide the energy and nutrients you need to be healthy. Understanding these nutrition terms may make it easier for you to make better food choices.Amino acids are the building blocks of proteins. The body produces many amino acids and others come from food. The body absorbs amino acids through the small intestine into the blood. Then the blood carries them throughout the body.
Source: NIH MedlinePlus
Blood Glucose
Glucose — also called blood sugar — is the main sugar found in the blood and the main source of energy for your body.
Source: NIH MedlinePlus
Calories
A unit of energy in food. Carbohydrates, fats, protein, and alcohol in the foods and drinks we eat provide food energy or "calories."
Source: National Institute of Diabetes and Digestive and Kidney Diseases
Carbohydrates
Carbohydrates are one of the main types of nutrients. Your digestive system changes carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is needed. There are two types of carbohydrates: simple and complex. Simple carbohydrates include natural and added sugars. Complex carbohydrates include whole grain breads and cereals, starchy vegetables and legumes.
Source: NIH MedlinePlus