Nutrition is a biochemical and physiological process by which the body uses food to sustain itself. It includes absorption, absorption, assimilation, biosynthesis, catabolism and excretion.
The science that studies the physiological process of nutrition is called nutritional science (also called nutritional science).
Macronutrients: proteins, carbohydrates, and fats.
In traditional Central American cooking, protein offers the body amino acids found in beef, pork, chicken, game and game meat, fish and seafood, eggs, soybeans, and other legumes.
Amino acids are the building hunks of proteins essential for the growth, development, repair, and maintenance of body tissues. Proteins structure muscle and bone, repair damaged tissue, and help immune cells fight inflammation and infection.
The primary function of sugars to provide energy and nourish the body like gasoline drives a car. Corn, chayote, beans, bananas, rice, tortillas, potatoes, and other root vegetables such as yucca, bread, and fruits contain sugar or starch that provides carbohydrates for energy.
Energy allows the body to daily activities such as walking and talking and complex activities such as running and moving hefty objects.
Fuel essential for growth, so having enough power is especially important for growing children And also, pregnant women.
Uniform at rest, the body needs calories to perform dynamic functions such as keeping body temperature, maintaining a heartbeat, and digesting food.
The dietary fats found in oils, coconuts, nuts, milk, cheese, meat, poultry, and fish structure.
cells and protect membranes to prevent damage.
Oils and fats are also crucial for absorbing fat-soluble vitamins, including vitamin A, an essential nutrient for eye and lung health.
Diet and nutrition
Food and juice provide the energy and nutrients needed to improve health, fight disease, and reduce disease risk.
Find food resources to help you pay attention to what, when, how often, why and how much you eat and drink, and to deal with diseases like diabetes, obesity, kidney disease, and more.
In contrast to the emphasis on vitamin D as part of the healthy diet of infants and children.
For whom vitamin D deficiency was synonymous with rickets.
The association of vitamin D with nutritional health in infants, adults, or the elderly have largely ignored.
Last years. Much time. Research into vitamin D status in the elderly didn’t begin until the when tests for serum 25-hydroxyvitamin D.
The best barometer of vitamin D status, became available.
Therefore first studies conducted in Europe and only after 1982 when nutritional analyses of the the United States included data on the vitamin D status of the elderly.
Maintain health, exercise
Several useful tools exist to help individuals or caregivers assess the nutritional status of an older person. The Determine Your Nutritional Health Checklist is a simple action that helps people determine whether they are eating well or at high risk of malnutrition.
It estimated that a third of home-bound seniors are overweight. Therefore, the elderly should be screened for obesity as recommended by the USPSTF.