NUTRITION
Nutrition is the supply
of food, nourishment or aliment required by the body to maintain life and energy needed to carry out all the body’s
functions of life. The study of nutrition investigates how the body breaks food down (catabolism) and creates
as well as repair cells and tissues (anabolism). Metabolism is how the body breaks food down (catabolism) plus how the body
uses the food to create and repair itself (anabolism).
The study of nutrition also focuses on how improper and proper intake of food can cause and/or eliminate
health conditions and/or dis-eases. Nutritional as well as independent studies have shown people who eat on a regular basis
and in large quantities the following;
1.
Corn Syrup
2. Fried Foods
3. Processed
Foods
4.
White Flour
5. White Sugar
Have a greater
chance of developing;
1.
Arthritis
2. Colon Cancer
3. Diabetes
4. High
Blood Pressure
5. Obesity
The same studies have also
revealed those who eat a diet high in fruits and vegetables and a moderate amount of red meat can reduce their risk of arthritis,
colon cancer, diabetes, high blood pressure and obesity.
The body receives it nutrition, nourishment, aliment or supply of food from
three (3) main sources;
1.
Amino Acids
2. Carbohydrates
3. Fats
SUGGESTED DAILY DIETARY GUIDELINES
We should consume between 10% - 20% of amino acids aka protein however
our amino acids source should be more vegetable based (fish, beans and nuts) to reduce the risk of;
1. Arthritis.
2. Colon Cancer.
3. Diabetes.
4. High
Blood Pressure.
5. Obesity.
We should consume between 20% - 30% of monounsaturated fats (avocados
& olives) and polyunsaturated fatty acids (salmon & trout) which contain omega-3 fatty acids which lowers blood cholesterol
as will as reduce a person’s risk of developing cardio-vascular heart disease and stroke.
We should consume between 40% - 60% of total
calories from simple sugars such as fructose (fruits) and maltose (vegetables) and complex carbohydrates such as
bananas, bran, peas and yams.