essay on food and nutrition

Healthy Food Essay for Students and Children

500+ words essay on healthy food.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit.

Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits so that our future generations will be healthy and fit.

Most importantly, the harmful effects of junk food and the positive impact of healthy food must be stressed upon. People should teach kids from an early age about the same.

Benefits of Healthy Food

Healthy food does not have merely one but numerous benefits. It helps us in various spheres of life. Healthy food does not only impact our physical health but mental health too.

When we intake healthy fruits and vegetables that are full of nutrients, we reduce the chances of diseases. For instance, green vegetables help us to maintain strength and vigor. In addition, certain healthy food items keep away long-term illnesses like diabetes and blood pressure.

Similarly, obesity is the biggest problems our country is facing now. People are falling prey to obesity faster than expected. However, this can still be controlled. Obese people usually indulge in a lot of junk food. The junk food contains sugar, salt fats and more which contribute to obesity. Healthy food can help you get rid of all this as it does not contain harmful things.

In addition, healthy food also helps you save money. It is much cheaper in comparison to junk food. Plus all that goes into the preparation of healthy food is also of low cost. Thus, you will be saving a great amount when you only consume healthy food.

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Junk food vs Healthy Food

If we look at the scenario today, we see how the fast-food market is increasing at a rapid rate. With the onset of food delivery apps and more, people now like having junk food more. In addition, junk food is also tastier and easier to prepare.

However, just to satisfy our taste buds we are risking our health. You may feel more satisfied after having junk food but that is just the feeling of fullness and nothing else. Consumption of junk food leads to poor concentration. Moreover, you may also get digestive problems as junk food does not have fiber which helps indigestion.

Similarly, irregularity of blood sugar levels happens because of junk food. It is so because it contains fewer carbohydrates and protein . Also, junk food increases levels of cholesterol and triglyceride.

On the other hand, healthy food contains a plethora of nutrients. It not only keeps your body healthy but also your mind and soul. It increases our brain’s functionality. Plus, it enhances our immunity system . Intake of whole foods with minimum or no processing is the finest for one’s health.

In short, we must recognize that though junk food may seem more tempting and appealing, it comes with a great cost. A cost which is very hard to pay. Therefore, we all must have healthy foods and strive for a longer and healthier life.

FAQs on Healthy Food

Q.1 How does healthy food benefit us?

A.1 Healthy Benefit has a lot of benefits. It keeps us healthy and fit. Moreover, it keeps away diseases like diabetes, blood pressure, cholesterol and many more. Healthy food also helps in fighting obesity and heart diseases.

Q.2 Why is junk food harmful?

A.2 Junk food is very harmful to our bodies. It contains high amounts of sugar, salt, fats, oils and more which makes us unhealthy. It also causes a lot of problems like obesity and high blood pressure. Therefore, we must not have junk food more and encourage healthy eating habits.

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Healthy Food Essay

The food that we put into our bodies has a direct impact on our overall health and well-being. Eating a diet that is rich in nutritious, whole foods can help us maintain a healthy weight, prevent chronic diseases, and feel our best. It is important to make conscious, healthy food choices to support our physical and mental well-being. By incorporating a variety of fruits, vegetables, whole grains, and lean proteins into our diets, we can ensure that our bodies are getting the nutrients they need to thrive. Here are a few sample essays on healthy food.

100 Words Essay On Healthy Food

Healthy food is essential to maintaining a healthy and balanced lifestyle. First and foremost, healthy food is food that is nutritious and good for the body. This means that it provides the body with the vitamins, minerals, and other nutrients it needs to function properly. Healthy food can come in many forms, including fruits, vegetables, whole grains, lean proteins, and healthy fats. Healthy food is important for maintaining a healthy body and mind. It provides the nutrients and energy the body needs to function properly and can help to prevent a wide range of health problems. So, if you want to feel your best, be sure to make healthy food a priority in your life.

200 Words Essay On Healthy Food

Healthy food is not just about what you eat – it’s also about how you eat it. For example, eating fresh, whole foods that are prepared at home with love and care is generally considered to be healthier than eating processed, pre-packaged foods that are high in salt, sugar, and unhealthy fats. Additionally, eating in moderation and avoiding excessive portion sizes is key to maintaining a healthy diet.

There are many reasons to eat healthy food, but the most obvious one is that it can help to prevent a wide range of health problems. Eating a diet rich in fruits, vegetables, and other healthy foods can help to lower your risk of heart disease, stroke, obesity, and other chronic conditions. Additionally, healthy food can help to boost your immune system, giving your body the tools it needs to fight off illness and infection. But the benefits of healthy food go beyond just physical health. Eating well can also have a profound impact on your mental and emotional well-being. A healthy diet can help to reduce stress and anxiety, improve mood, and increase energy levels. It can also help to improve cognitive function and memory, making it easier to focus and concentrate.

500 Words Essay On Healthy Food

Healthy food is an essential aspect of a healthy lifestyle. It is not only crucial for maintaining physical health, but it can also have a significant impact on our mental and emotional well-being. Eating a balanced diet that includes a variety of fruits, vegetables, whole grains, and lean proteins can help us feel energised, focused, and happy. But for many people, eating healthy can be a challenge. In a world where fast food and processed snacks are readily available and often more convenient than cooking a meal from scratch, it can be tempting to choose unhealthy options. And with busy schedules and hectic lives, it can be difficult to find the time and energy to plan and prepare healthy meals.

However, the benefits of eating healthy far outweigh the challenges. Not only can it help us maintain a healthy weight and reduce our risk of chronic diseases like heart disease, diabetes, and cancer, but it can also improve our mood, energy levels, and overall quality of life.

My Experience

As I sat down at my desk with a bag of chips and a soda for lunch again, I realised that I had been making unhealthy food choices all week. I had been so busy with work and other obligations that I hadn't taken the time to plan and prepare healthy meals. I decided then and there to make a change. I started by making a grocery list of nutritious, whole foods and meal planning for the week ahead. I also made a commitment to myself to cook at home more often instead of relying on takeout or fast food. It wasn't easy at first, but over time, I started to notice a difference in my energy levels and overall mood. I felt better physically and mentally, and I was able to maintain a healthy weight. Making healthy food choices became a priority for me, and I am now reaping the numerous benefits of a nutritious diet.

One of the key components of a healthy diet is variety. Eating a diverse range of fruits, vegetables, whole grains, and lean proteins can provide our bodies with the nutrients, vitamins, and minerals we need to function at our best. It's important to try to incorporate a rainbow of colours into our diets, as each colour group represents different nutrients and health benefits. For example, orange and yellow fruits and vegetables are rich in vitamin C and beta-carotene, which can support healthy skin and eyesight. Green leafy vegetables like spinach and kale are packed with antioxidants and can help support a healthy immune system. And blue and purple fruits and vegetables, like blueberries and eggplants, are high in flavonoids and can help support brain health and cognitive function.

In addition to eating a variety of fruits and vegetables, it's also important to include whole grains in our diets. Whole grains, like quinoa, brown rice, and oatmeal, are a great source of fibre, which can help keep us feeling full and satisfied. They can also help regulate our blood sugar levels, which can keep our energy levels steady and prevent unhealthy cravings.

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human nutrition

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• UNICEF - Nutrition
• FAO Corporate Documnet Repository - Food and people - Human nutrition: Key to health and development
• UNESCO - Encyclopedia of Life Support Systems - Human Nutrition
• Table Of Contents

What is human nutrition?

Human nutrition is the process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.

What nutrients are essential for human nutrition?

Proteins, lipids (mostly fats and oils), carbohydrates, vitamins, minerals, and water are essential nutrients for human nutrition.

What foods are the main sources of human nutrition?

The main sources for human nutrition include cereals; starchy roots; legumes; vegetables and fruits; sugars, preserves, and syrups; meat, fish, and eggs; milk and milk products; fats and oils; and beverages.

What does meat provide in human nutrition?

Meat provides protein, which is of high biological value in human nutrition. It consists of about 20 percent protein, 20 percent fat, and 60 percent water. Meat is also a good source of niacin, vitamin B12, vitamin B6, and the mineral nutrients iron, zinc, phosphorus, potassium, and magnesium.

human nutrition , process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.

The study of human nutrition is interdisciplinary in character, involving not only physiology , biochemistry, and molecular biology but also fields such as psychology and anthropology , which explore the influence of attitudes, beliefs, preferences, and cultural traditions on food choices. Human nutrition further touches on economics and political science as the world community recognizes and responds to the suffering and death caused by malnutrition . The ultimate goal of nutritional science is to promote optimal health and reduce the risk of chronic diseases such as cardiovascular disease and cancer as well as to prevent classic nutritional deficiency diseases such as kwashiorkor and pellagra .

This article covers the major issues of human nutrition, such as energy generation and balance, essential nutrients, and recommended dietary guidelines. For a full-length treatment of health problems created by failure in nutrition, see nutritional disease . The utilization of food materials by all living things is described in nutrition , and specific biochemical processes are described in metabolism .

Utilization of food by the body

Calories and kilocalories : energy supply.

The human body can be thought of as an engine that releases the energy present in the foods that it digests . This energy is utilized partly for the mechanical work performed by the muscles and in the secretory processes and partly for the work necessary to maintain the body’s structure and functions. The performance of work is associated with the production of heat ; heat loss is controlled so as to keep body temperature within a narrow range. Unlike other engines, however, the human body is continually breaking down ( catabolizing ) and building up ( anabolizing ) its component parts. Foods supply nutrients essential to the manufacture of the new material and provide energy needed for the chemical reactions involved.

Carbohydrate, fat , and protein are, to a large extent, interchangeable as sources of energy. Typically, the energy provided by food is measured in kilocalories, or Calories. One kilocalorie is equal to 1,000 gram- calories (or small calories), a measure of heat energy. However, in common parlance, kilocalories are referred to as “calories.” In other words, a 2,000-calorie diet actually has 2,000 kilocalories of potential energy . One kilocalorie is the amount of heat energy required to raise one kilogram of water from 14.5 to 15.5 °C at one atmosphere of pressure. Another unit of energy widely used is the joule , which measures energy in terms of mechanical work. One joule is the energy expended when one kilogram is moved a distance of one metre by a force of one newton . The relatively higher levels of energy in human nutrition are more likely to be measured in kilojoules (1 kilojoule = 10 3 joules) or megajoules (1 megajoule = 10 6 joules). One kilocalorie is equivalent to 4.184 kilojoules.

The energy present in food can be determined directly by measuring the output of heat when the food is burned (oxidized) in a bomb calorimeter . However, the human body is not as efficient as a calorimeter, and some potential energy is lost during digestion and metabolism. Corrected physiological values for the heats of combustion of the three energy-yielding nutrients, rounded to whole numbers, are as follows: carbohydrate , 4 kilocalories (17 kilojoules) per gram; protein, 4 kilocalories (17 kilojoules) per gram; and fat, 9 kilocalories (38 kilojoules) per gram. Beverage alcohol ( ethyl alcoho l) also yields energy—7 kilocalories (29 kilojoules) per gram—although it is not essential in the diet. Vitamins , minerals, water, and other food constituents have no energy value, although many of them participate in energy-releasing processes in the body.

The energy provided by a well-digested food can be estimated if the gram amounts of energy-yielding substances (non-fibre carbohydrate, fat, protein, and alcohol) in that food are known. For example, a slice of white bread containing 12 grams of carbohydrate, 2 grams of protein , and 1 gram of fat supplies 67 kilocalories (280 kilojoules) of energy. Food composition tables ( see table) and food labels provide useful data for evaluating energy and nutrient intake of an individual diet. Most foods provide a mixture of energy-supplying nutrients, along with vitamins, minerals, water, and other substances. Two notable exceptions are table sugar and vegetable oil , which are virtually pure carbohydrate (sucrose) and fat, respectively.

Throughout most of the world, protein supplies between 8 and 16 percent of the energy in the diet, although there are wide variations in the proportions of fat and carbohydrate in different populations. In more prosperous communities about 12 to 15 percent of energy is typically derived from protein, 30 to 40 percent from fat, and 50 to 60 percent from carbohydrate. On the other hand, in many poorer agricultural societies, where cereals comprise the bulk of the diet, carbohydrate provides an even larger percentage of energy, with protein and fat providing less. The human body is remarkably adaptable and can survive, and even thrive, on widely divergent diets. However, different dietary patterns are associated with particular health consequences ( see nutritional disease ).

Essay on Importance of Healthy Eating Habits

Students are often asked to write an essay on Importance of Healthy Eating Habits in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Importance of Healthy Eating Habits

The necessity of healthy eating.

Healthy eating is crucial for growing bodies. Consuming a balanced diet gives our bodies the nutrients needed to function correctly.

Benefits of Healthy Eating

Eating healthy foods reduces the risk of chronic diseases. It also helps maintain a healthy weight, boosts energy, and improves brain function.

Healthy Eating Habits

Incorporate fruits, vegetables, whole grains, and lean proteins into your meals. Avoid processed foods and sugary drinks. Remember, moderation is key.

Healthy eating habits are essential for a healthy life. Start today and reap the benefits tomorrow.

250 Words Essay on Importance of Healthy Eating Habits

The vitality of healthy eating habits, nutrition and physical health.

A diet rich in vitamins, minerals, and other essential nutrients fuels our bodies, supporting vital functions. It aids in maintaining a healthy weight, reducing the risk of chronic diseases like heart disease and diabetes. Consuming fruits, vegetables, lean proteins, and whole grains can significantly improve physical health.

Nutrition and Mental Health

Moreover, our diet directly affects our mental health. Foods rich in omega-3 fatty acids, such as fish and nuts, can enhance brain function, improving memory and mood. Simultaneously, a deficiency in certain nutrients can lead to mental health issues like depression and anxiety.

Establishing Healthy Eating Habits

Establishing healthy eating habits involves more than just choosing the right food. It also includes regular meal times, appropriate portion sizes, and mindful eating. It’s about creating a sustainable lifestyle rather than a temporary diet.

In conclusion, healthy eating habits are a cornerstone of overall well-being. They contribute to physical health, mental health, and quality of life. As college students, it is crucial to prioritize these habits to ensure not only academic success but lifelong health. Let’s remember, our food choices today will shape our health tomorrow.

500 Words Essay on Importance of Healthy Eating Habits

Introduction.

The importance of healthy eating habits cannot be overstated, particularly in a world where fast food and processed meals have become the norm. Healthy eating habits are not just about maintaining an ideal weight or avoiding obesity; they are also about ensuring optimal physical and mental health, and enhancing overall quality of life.

The Role of Nutrition in Human Health

The impact of unhealthy eating habits.

On the contrary, unhealthy eating habits such as consuming high amounts of processed foods, sugary snacks, and fatty meals can lead to numerous health issues. These include obesity, heart disease, diabetes, and certain types of cancer. Moreover, poor nutrition can also affect mental health, contributing to conditions like depression and anxiety.

Healthy Eating and Cognitive Function

Healthy eating habits are also crucial for cognitive function. Nutrients like Omega-3 fatty acids, antioxidants, and B vitamins, which are found in foods like fish, nuts, fruits, and vegetables, are essential for brain health. They enhance memory, improve mood, and protect against cognitive decline.

Importance of Healthy Eating Habits in College Students

For college students, maintaining healthy eating habits is particularly important. The rigors of academic life, coupled with the challenges of living independently, can lead to poor nutrition. This can result in decreased academic performance, poor concentration, and increased stress levels. By adopting healthy eating habits, students can improve their academic performance, boost their mood, and better manage stress.

In conclusion, healthy eating habits are a cornerstone of good health and well-being. They play a critical role in maintaining physical health, supporting mental well-being, and enhancing cognitive function. For college students, they are particularly important for academic success and stress management. Therefore, it is essential to prioritize healthy eating and make it a part of our daily routine. By doing so, we can improve our health, enhance our quality of life, and set ourselves up for long-term success.

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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are

Suresh i. s. rattan.

1 Department of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus, Denmark

Gurcharan Kaur

2 Department of Biotechnology, Guru Nanak Dev University, Amritsar 143005, India

Associated Data

Not applicable.

Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

1. Introduction

The terms nutrition, food and diet are often used interchangeably. However, whereas nutrition generally refers to the macro- and micro-nutrients essential for survival, we do not simply eat nutrition, which could, in principle, be done in the form of a pill. Instead, we eat food which normally originates from animal- and plant-based sources, without us being aware of or conscious of its nutritional value. Even more importantly, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet [ 1 ]. Furthermore, geo-political-economic factors, such as governmental policies that oversee the production and consumption of genetically modified foods, geological/climatic challenges of growing such crops in different countries, and the economic affordability of different populations for such foods, also influence dietary habits and practices [ 2 , 3 ]. On top of all this lurks the social evolutionary history of our species, previously moving towards agriculture-based societies from the hunter-gatherer lifestyle, now becoming the consumers of industrially processed food products that affect our general state of health, the emergence of diseases, and overall lifespan [ 1 , 4 ]. The aim of this article is to provide a commentary and perspective on nutrition, food and diet in the context of health, healthy ageing and longevity.

Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. The other two pillars, especially in the case of human beings, are physical exercise and socio-mental engagement [ 5 , 6 , 7 ]. A huge body of scientific and evidence-based information has been amassed with respect to the qualitative and quantitative nature of optimal nutrition for human health and survival. Furthermore, a lot more knowledge has developed regarding how different types of foods provide different kinds of nutrition to different extents, and how different dietary practices have either health-beneficial or health-harming effects.

Here we endeavor to address these issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients, and by discussing the health-claims about animal-based versus plant-based foods, fermented foods, anti-inflammatory foods, functional foods, foods for brain health, and so on. Finally, we discuss the general principles of healthy dietary patterns, including the importance of circadian rhythms, meal timing, chronic caloric restriction (CR), and intermittent fasting for healthy ageing and extended lifespan [ 8 , 9 ]. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

2. Nutrition for Healthy Ageing

The science of nutrition or the “nutritional science” is a highly advanced field of study, and numerous excellent books, journals and other resources are available for fundamental information about all nutritional components [ 10 ]. Briefly, the three essential macronutrients which provide the basic materials for building biological structures and for producing energy required for all physiological and biochemical processes are proteins, carbohydrates and lipids. Additionally, about 18 micronutrients, comprised of minerals and vitamins, facilitate the optimal utilization of macronutrients via their role in the catalysis of numerous biochemical processes, in the enhancement of their bioavailability and absorption, and in the balancing of the microbiome. Scientific literature is full of information about almost all nutritional components with respect to their importance and role in basic metabolism for survival and health throughout one’s life [ 10 ].

In the context of ageing, a major challenge to maintain health in old age is the imbalanced nutritional intake resulting into nutritional deficiency or malnutrition [ 11 , 12 ]. Among the various reasons for such a condition is the age-related decline in the digestive and metabolic activities, exacerbated by a reduced sense of taste and smell and worsening oral health, including the ability to chew and swallow [ 13 , 14 ]. Furthermore, an increased dependency of the older persons on medications for the management or treatment of various chronic conditions can be antagonistic to certain essential nutrients. For example, long term use of metformin, which is the most frequently prescribed drug against Type 2 diabetes, reduces the levels of vitamin B12 and folate in the body [ 15 , 16 ]. Some other well-known examples of the drugs used for the management or treatment of age-related conditions are cholesterol-lowering medicine statin which can cause coenzyme Q10 levels to be too low; various diuretics (water pills) can cause potassium levels to be too low; and antacids can decrease the levels of vitamin B12, calcium, magnesium and other minerals [ 15 , 16 ]. Thus, medications used in the treatment of chronic diseases in old age can also be “nutrient wasting” or “anti-nutrient” and may cause a decrease in the absorption, bioavailability and utilization of essential micronutrients and may have deleterious effects to health [ 11 ]. In contrast, many nutritional components have the potential to interact with various drugs leading to reduced therapeutic efficacy of the drug or increased adverse effects of the drug, which can have serious health consequences. For example, calcium in dairy products like milk, cheese and yoghurt can inhibit the absorption of antibiotics in the tetracycline and quinolone class, thus compromising their ability to treat infection effectively. Some other well-known examples of food sources which can alter the pharmacokinetics and pharmacodynamics of various drugs are grape fruits, bananas, apple juice, orange juice, soybean flour, walnuts and high-fiber foods (see: https://www.aarp.org/health/drugs-supplements/info-2022/food-medication-interaction.html (accessed on 13 November 2022)).

It is also known that the nutritional requirements of older persons differ both qualitatively and quantitatively from young adults [ 11 ]. This is mainly attributed to the age-related decline in the bioavailability of nutrients, reduced appetite, also known as ‘anorexia of ageing,’ as well as energy expenditure [ 12 , 17 , 18 ]. Therefore, in order to maintain a healthy energy balance, the daily uptake of total calories may need to be curtailed without adversely affecting the nutritional balance. This may be achieved by using nutritional supplements with various vitamins, minerals and other micronutrients, without adding to the burden of total calories [ 12 , 17 , 18 ]. More recently, the science of nutrigenomics (how various nutrients affect gene expression), and the science of nutrigenetics (how individual genetic variations respond to different nutrients) are generating novel and important information on the role of nutrients in health, survival and longevity.

3. Food for Healthy Ageing

The concept of healthy ageing is still being debated among biogerontologists, social-gerontologists and medical practioners. It is generally agreed that an adequate physical and mental independence in the activities of daily living can be a pragmatic definition of health in old age [ 7 ]. Thus, healthy ageing can be understood as a state of maintaining, recovering and enhancing health in old age, and the foods and dietary practices which facilitate achieving this state can be termed as healthy foods and diets.

From this perspective, although nutritional requirements for a healthy and long life could be, in principle, fulfilled by simply taking macro- and micro-nutrients in their pure chemical forms, that is not realistic, practical, attractive or acceptable to most people. In practice, nutrition is obtained by consuming animals and plants as sources of proteins, carbohydrates, fats and micronutrients. There is a plethora of tested and reliable information available about various food sources with respect to the types and proportion of various nutrients present in them. However, there are still ongoing discussions and debates as to what food sources are best for human health and longevity [ 19 , 20 ]. Often such discussions are emotionally highly charged with arguments based on faith, traditions, economy and, more recently, on political views with respect to the present global climate crisis and sustainability.

Scientifically, there is no ideal food for health and longevity. Varying agricultural and food production practices affect the nutritional composition, durability and health beneficial values of various foods. Furthermore, the highly complex “science of cooking” [ 21 ], evolved globally during thousands of years of human cultural evolution, has discovered the pros and cons of food preparation methods such as soaking, boiling, frying, roasting, fermenting and other modes of extracting, all with respect to how best to use these food sources for increasing the digestibility and bioavailability of various nutrients, as well as how to eliminate the dangers and toxic effects of other chemicals present in the food.

The science of food preparation and utilization has also discovered some paradoxical uses of natural compounds, especially the phytochemicals such as polyphenols, flavonoids, terpenoids and others. Most of these compounds are produced by plants as toxins in response to various stresses, and as defenses against microbial infections [ 22 , 23 ]. However, humans have discovered, mostly by trial and error, that numerous such toxic compounds present in algae, fungi, herbs and other sources can be used in small doses as spices and condiments with potential benefits of food preservation, taste enhancement and health promotion [ 23 ].

The phenomenon of “physiological hormesis” [ 24 ] is a special example of the health beneficial effects of phytotoxins. According to the concept of hormesis, a deliberate and repeated use of low doses of natural or synthetic toxins in the food can induce one or more stress responses in cells and tissues, followed by the stimulation of numerous defensive repair and maintenance processes [ 25 , 26 ]. Such hormesis-inducing compounds and other conditions are known as hormetins, categorized as nutritional, physical, biological and mental hormetins [ 27 , 28 , 29 ]. Of these, nutritional hormetins, present naturally in the food or as synthetic hormetins to be used as food supplements, are attracting great attention from food-researchers and the nutraceutical and cosmeceutical industry [ 27 , 30 ]. Other food supplements being tested and promoted for health and longevity are various prebiotics and probiotics strengthening and balancing our gut microbiota [ 31 , 32 , 33 ].

Recently, food corporations in pursuit of both exploiting and creating a market for healthy ageing products, have taken many initiatives in producing new products under the flagship of nutraceuticals, super-foods, functional foods, etc. Such products are claimed and marketed not only for their nutritional value, but also for their therapeutic potentials [ 10 ]. Often the claims for such foods are hyped and endorsed as, for example, anti-inflammatory foods, food for the brain, food for physical endurance, complete foods, anti-ageing foods and so on [ 34 , 35 , 36 ]. Traditional foods enriched with a variety of minerals, vitamins and hormetins are generally promoted as “functional foods” [ 37 ]. Even in the case of milk and dairy products, novel and innovative formulations are claimed to improve their functionality and health promotional abilities [ 38 ]. However, there is yet a lot to be discovered and understood about such reformulated, fortified and redesigned foods with respect to their short- and long-term effects on physiology, microbiota balance and metabolic disorders in the context of health and longevity.

4. Diet and Culture for Healthy and Long Life

What elevates food to become diet and a meal is the manner and the context in which that food is consumed [ 4 ]. Numerous traditional and socio-cultural facets of dietary habits can be even more significant than their molecular, biochemical, and physiological concerns regarding their nutritional ingredients and composition. For example, various well-known diets, such as the paleo, the ketogenic, the Chinese, the Ayurvedic, the Mediterranean, the kosher, the halal, the vegetarian, and more recently, the vegan diet, are some of the diverse expressions of such cultural, social, and political practices [ 1 ]. The consequent health-related claims of such varied dietary patterns have influenced their acceptance and adaptation globally and cross-culturally.

Furthermore, our rapidly developing understanding about how biological daily rhythms affect and regulate nutritional needs, termed “chrono-nutrition”, has become a crucial aspect of optimal and healthy eating habits [ 39 , 40 ]. A similar situation is the so-called “nutrient timing” that involves consuming food at strategic times for achieving certain specific outcomes, such as weight reduction, muscle strength, and athletic performance. The meal-timing and dietary patterns are more anticipatory of health-related outcomes than any specific foods or nutrients by themselves [ 41 , 42 , 43 , 44 ]. However, encouraging people to adopt healthy dietary patterns and meal-timing requires both the availability, accessibility and affordability of food, and the intentional, cultural and behavioral preferences of the people.

Looking back at the widely varying and constantly changing cultural history of human dietary practices, one realizes that elaborate social practices, rituals and normative behaviors for obtaining, preparing and consuming food, are often more critical aspects of health-preservation and health-promotion than just the right combination of nutrients. Therefore, one cannot decide on a universal food composition and consumption pattern ignoring the history and the cultural practices and preferences of the consumers. After all, “we eat what we are”, and not, as the old adage says, “we are what we eat”.

5. Conclusions and Perspectives

Food is certainly one of the foundational pillars of good and sustained health. Directed and selective evolution through agricultural practices and experimental manipulation and modification of food components have been among the primary targets for improving food quality. This is further authenticated by extensive research performed, mainly on experimental animal and cell culture model systems, demonstrating the health-promoting effects of individual nutritional components and biological extracts in the regulation, inhibition or stimulation of different molecular pathways with reference to healthy ageing and longevity [ 45 ]. Similarly, individual nutrients or a combination of a few nutrients are being tested for their potential use as calorie restriction mimetics, hormetins and senolytics [ 46 , 47 , 48 ]. However, most commonly, these therapeutic strategies follow the traditional “one target, one missile” pharmaceutical-like approach, and consider ageing as a treatable disease. Based on the results obtained from such experimental studies, the claims and promises made which can often be either naïve extrapolations from experimental model systems to human applications, or exaggerated claims and even false promises [ 49 ].

Other innovative, and possibly holistic, food- and diet-based interventional strategies for healthy ageing are adopting regimens such as caloric- and dietary-restriction, as well as time-restricted eating (TRE). Intermittent fasting (IF), the regimen based on manipulating the eating/fasting timing, is another promising interventional strategy for healthy ageing. Chrono-nutrition, which denotes the link between circadian rhythms and nutrient-sensing pathways, is a novel concept illustrating how meal timings alignment with the inherent molecular clocks of the cells functions to preserve metabolic health. TRE, which is a variant of the IF regimen, claims that food intake timing in alignment with the circadian rhythm is more beneficial for health and longevity [ 39 , 40 , 41 , 50 ]. Moreover, TRE has translational benefits and is easy to complete in the long term as it only requires limiting the eating time to 8–10 h during the day and the fasting window of 12–16 h without restricting the amount of calories consumed. Some pilot studies on the TRE regimen have reported improvement in glucose tolerance and the management of body weight and blood pressure in obese adults as well as men at risk of T2D. Meta-analyses of several pilot scale studies in human subjects suggest and support the beneficial effects of a TRE regimen on several health indicators [ 39 , 50 ]. Several other practical recommendations, based on human clinical trials have also been recommended for meeting the optimal requirements of nutrition in old age, and for preventing or slowing down the progression of metabolic syndromes [ 39 , 40 , 41 , 50 ].

What we have earlier discussed in detail [ 4 ] is supported by the following quote: “…food is more than just being one of the three pillars of health. Food is both the foundation and the scaffolding for the building and survival of an organism on a daily basis. Scientific research on the macro- and micro-nutrient components of food has developed deep understanding of their molecular, biochemical and physiological roles and modes of action. Various recommendations are repeatedly made and modified for some optimal daily requirements of nutrients for maintaining and enhancing health, and for the prevention and treatment of diseases. Can we envisage developing a “nutrition pill” for perfect health, which could be used globally, across cultures, and at all ages? We don’t think so” [ 4 ].

Our present knowledge about the need and significance of nutrients is mostly gathered from the experimental studies using individual active components isolated from various food sources. In reality, however, these nutritional components co-exist interactively with numerous other compounds, and often become chemically modified through the process of cooking and preservation, affecting their stability and bioavailability. There is still a lot to be understood about how the combination of foods, cooking methods and dietary practices affect health-related outcomes, especially with respect to ageing and healthspan.

An abundance of folk knowledge in all cultures about food-related ‘dos and don’ts’ requires scientific verification and validation. We also need to reconsider and change our present scientific protocols for nutritional research, which seem to be impractical for food and dietary research at the level of the population. It is a great scientific achievement that we have amassed a body of information with respect to the nature of nutritional components required for health and survival, the foods which can provide those nutritional components and the variety of dietary and eating practices which seem to be optimal for healthy survival and longevity.

Finally, whereas abundant availability of and accessibility to food in some parts of the world has led to over-consumption and consequent life-style-induced metabolic diseases and obesity, in many other parts of the world food scarcity and economic disparity continue to perpetuate starvation, malnutrition, poor health and shortened lifespan. Often, it is not a lack of knowledge about the optimal nutrition, food and diet that leads to making bad choices; rather, it is either our inability to access and afford healthy foods or our gullibility to fall prey to the exaggerated claims in the commercial interests of food producing and marketing companies. We must continue to gather more scientific information and knowledge about the biochemical, physiological and cultural aspects of nutrition, food and diet, which should then be recommended and applied wisely and globally, incorporating the social, cultural and environmental needs of all. After all, “we eat what we are”, and not merely “we are what we eat”!

Funding Statement

One of the authors, GK, was funded by the Department of Science & Technology (DST) under Cognitive Science Research Initiative (CSRI), Government of India, grant (DST/CSRI/2018/99). This funding agency has no role in study design, manuscript writing, and data interpretation.

Author Contributions

Both authors (S.I.S.R. and G.K.) conceptualized and wrote the paper equally. All authors have read and agreed to the published version of the manuscript.

Institutional Review Board Statement

Informed consent statement, data availability statement, conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Associate Professor and Associate Director, Mitchell Institute, Victoria University

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Nina Van Dyke receives funding from the Victorian Department of Health to conduct a policy evidence brief on healthy eating.

Victoria University provides funding as a member of The Conversation AU.

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A healthy diet protects us against a number of chronic diseases, including heart disease, diabetes and cancer.

From early childhood, we receive an abundance of information about how we should eat to be healthy and reduce our risk of disease. And most people have a broad understanding of what healthy eating looks like.

But this knowledge doesn’t always result in healthier eating.

In our new research, we set out to learn more about why people eat the way they do – and what prevents them from eating better. Lack of time was a major barrier to cooking and eating healthier foods.

How do you decide what to eat?

We spoke with 17 adults in a regional centre of Victoria. We chose a regional location because less research has been done with people living outside of metropolitan areas and because rates of obesity and other diet-related health issues are higher in such areas in Australia.

Participants included a mix of people, including some who said they were over their “most healthy weight” and some who had previously dieted to lose weight. But all participants were either:

• young women aged 18–24 with no children
• women aged 35–45 with primary school aged children
• men aged 35–50 living with a partner and with pre- or primary-school aged children.

We selected these groups to target ages and life-stages in which shifts in eating behaviours may occur. Previous research has found younger women tend to be particularly concerned about appearance rather than healthy eating, while women with children often shift their focus to providing for their family. Men tend to be less interested in what they eat.

We asked participants about how they decided what food to eat, when, and how much, and what prevented them from making healthier choices.

It’s not just about taste and healthiness

We found that, although such decisions were determined in part by taste preferences and health considerations, they were heavily influenced by a host of other factors, many of which are outside the person’s control. These included other household members’ food preferences, family activities, workplace and time constraints, convenience and price.

Healthy eating means consuming a balanced diet rich in nutrients, including a variety of fruits, vegetables, whole grains, lean proteins and healthy fats, while limiting processed foods, added sugars and excessive salt. Healthy eating also includes how we eat and how we think about food and eating, such as having a positive relationship with food.

One 35- to 45-year-old woman, for example, said that time constraints and family preferences made it difficult to prepare healthier food:

I love the chance when I can actually get a recipe and get all of the ingredients and make it properly, but that doesn’t happen very often. It’s usually what’s there and what’s quick. And what everyone will eat.

One of the 35- to 50-year-old men also noted the extent to which family activities and children’s food preferences dictated meal choices:

Well, we have our set days where, like Wednesday nights, we have to have mackie cheese and nuggets, because that’s what the boys want after their swimming lesson.

Research shows that children are often more receptive to new foods than their parents think. However, introducing new dishes takes additional time and planning.

An 18- to 24-year-old woman discussed the role of time constraints, her partner’s activities, and price in influencing what and when she eats:

My partner plays pool on a Monday and Wednesday night, so we always have tea a lot earlier then and cook the simple things that don’t take as long, so he can have dinner before he goes rather than buying pub meals which cost more money.

Despite popular perceptions, healthy diets are not more expensive than unhealthy diets. A study comparing current (unhealthy) diets with what the Australian Dietary Guidelines recommend people should eat found that the healthy diet was 12–15% cheaper than unhealthy diets for a family of two adults and two children.

However, learning and planning to prepare new types of meals takes effort and time .

Simply educating people about what they should eat won’t necessarily result in healthier eating. People want to eat healthier, or at least know they should eat healthier, but other things get in the way .

A key to improving people’s eating behaviours is to make it easy to eat more healthily.

Policy changes to make healthy eating easier could include subsidising healthier foods such as fresh produce, providing incentives for retailers to offer healthy options, and ensuring access to nutritious meals in schools and workplaces.

So how can you make healthier food choices easier?

Here are five tips for making healthy choices easier in your household:

If certain days of the week are particularly busy, with little time to prepare fresh food, plan to cook in bulk on days when you have more time. Store the extra food in the fridge or freezer for quick preparation.

If you’re often pressed for time during the day and just grab whatever food is handy, have healthy snacks readily available and accessible. This could mean a fruit bowl in the middle of the kitchen counter, or wholegrain crackers and unsalted nuts within easy reach.

Discuss food preferences with your family and come up with some healthy meals everyone likes. For younger children, try serving only a small amount of the new food, and serve new foods alongside foods they already like eating and are familiar with.

If you rely a lot on take-away meals or meal delivery services, try making a list ahead of time of restaurants and meals you like that are also healthier. You might consider choosing lean meat, chicken, or fish that has been grilled, baked or poached (rather than fried), and looking for meals with plenty of vegetables or salad.

Remember, fruit and vegetables taste better and are often cheaper when they are in season. Frozen or canned vegetables are a healthy and quick alternative .

Read more: Cost of living: if you can't afford as much fresh produce, are canned veggies or frozen fruit just as good?

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12.4 Annotated Student Sample: "Healthy Diets from Sustainable Sources Can Save the Earth" by Lily Tran

Learning outcomes.

By the end of this section, you will be able to:

• Analyze how writers use evidence in research writing.
• Analyze the ways a writer incorporates sources into research writing, while retaining their own voice.
• Explain the use of headings as organizational tools in research writing.
• Analyze how writers use evidence to address counterarguments when writing a research essay.

Introduction

In this argumentative research essay for a first-year composition class, student Lily Tran creates a solid, focused argument and supports it with researched evidence. Throughout the essay, she uses this evidence to support cause-and-effect and problem-solution reasoning, make strong appeals, and develop her ethos on the topic.

Living by Their Own Words

Food as change.

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. end public domain text

annotated text Purpose. Lily Tran refers to what she sees as the general purpose for writing this paper: the problem of current global practices in food production, processing, and distribution. By presenting the “problem,” she immediately prepares readers for her proposed solution. end annotated text

public domain text The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact—and starting now. end public domain text

annotated text Thesis. Leading up to this clear, declarative thesis statement are key points on which Tran will expand later. In doing this, she presents some foundational evidence that connects the problem to the proposed solution. end annotated text

THE COMING FOOD CRISIS

public domain text The world population has been rising exponentially in modern history. From 1 billion in 1804, it doubled to approximately 2 billion by 1927, then doubled again to approximately 4 billion in 1974. By 2019, it had nearly doubled again, rising to 7.7 billion (“World Population by Year”). It has been projected to reach nearly 10 billion by 2050 (Berners-Lee et al.). At the same time, the average life span also has been increasing. These situations have led to severe stress on the environment, particularly in the demands for food. It has been estimated, for example, that by 2050, milk production will increase 58 percent and meat production 73 percent (Chai et al.). end public domain text

annotated text Evidence. In this first supporting paragraph, Tran uses numerical evidence from several sources. This numerical data as evidence helps establish the projection of population growth. By beginning with such evidence, Tran underscores the severity of the situation. end annotated text

public domain text Theoretically, the planet can produce enough food for everyone, but human activities have endangered this capability through unsustainable practices. Currently, agriculture produces 10–23 percent of global greenhouse gas emissions. Greenhouse gases—the most common being carbon dioxide, methane, nitrous oxide, and water vapor— trap heat in the atmosphere, reradiate it, and send it back to Earth again. Heat trapped in the atmosphere is a problem because it causes unnatural global warming as well as air pollution, extreme weather conditions, and respiratory diseases. end public domain text

annotated text Audience. With her audience in mind, Tran briefly explains the problem of greenhouse gases and global warming. end annotated text

public domain text It has been estimated that global greenhouse gas emissions will increase by as much as 150 percent by 2030 (Chai et al.). Transportation also has a negative effect on the environment when foods are shipped around the world. As Joseph Poore of the University of Oxford commented, “It’s essential to be mindful about everything we consume: air-transported fruit and veg can create more greenhouse gas emissions per kilogram than poultry meat, for example” (qtd. in Gray). end public domain text

annotated text Transition. By beginning this paragraph with her own transition of ideas, Tran establishes control over the organization and development of ideas. Thus, she retains her sources as supports and does not allow them to dominate her essay. end annotated text

public domain text Current practices have affected the nutritional value of foods. Concentrated animal-feeding operations, intended to increase production, have had the side effect of decreasing nutritional content in animal protein and increasing saturated fat. One study found that an intensively raised chicken in 2017 contained only one-sixth of the amount of omega-3 fatty acid, an essential nutrient, that was in a chicken in 1970. Today the majority of calories in chicken come from fat rather than protein (World Wildlife Fund). end public domain text

annotated text Example. By focusing on an example (chicken), Tran uses specific research data to develop the nuance of the argument. end annotated text

public domain text Current policies such as government subsidies that divert food to biofuels are counterproductive to the goal of achieving adequate global nutrition. Some trade policies allow “dumping” of below-cost, subsidized foods on developing countries that should instead be enabled to protect their farmers and meet their own nutritional needs (Sierra Club). Too often, agriculture’s objectives are geared toward maximizing quantities produced per acre rather than optimizing output of critical nutritional needs and protection of the environment. end public domain text

AREAS OF CONCERN

Hunger and nutrition.

annotated text Headings and Subheadings. Throughout the essay, Tran has created headings and subheadings to help organize her argument and clarify it for readers. end annotated text

public domain text More than 820 million people around the world do not have enough to eat. At the same time, about a third of all grains and almost two-thirds of all soybeans, maize, and barley crops are fed to animals (Barnard). According to the World Health Organization, 462 million adults are underweight, 47 million children under 5 years of age are underweight for their height, 14.3 million are severely underweight for their height, and 144 million are stunted (“Malnutrition”). About 45 percent of mortality among children under 5 is linked to undernutrition. These deaths occur mainly in low- and middle-income countries where, in stark contrast, the rate of childhood obesity is rising. Globally, 1.9 billion adults and 38.3 million children are overweight or obese (“Obesity”). Undernutrition and obesity can be found in the same household, largely a result of eating energy-dense foods that are high in fat and sugars. The global impact of malnutrition, which includes both undernutrition and obesity, has lasting developmental, economic, social, and medical consequences. end public domain text

public domain text In 2019, Berners-Lee et al. published the results of their quantitative analysis of global and regional food supply. They determined that significant changes are needed on four fronts: end public domain text

Food production must be sufficient, in quantity and quality, to feed the global population without unacceptable environmental impacts. Food distribution must be sufficiently efficient so that a diverse range of foods containing adequate nutrition is available to all, again without unacceptable environmental impacts. Socio-economic conditions must be sufficiently equitable so that all consumers can access the quantity and range of foods needed for a healthy diet. Consumers need to be able to make informed and rational choices so that they consume a healthy and environmentally sustainable diet (10).

annotated text Block Quote. The writer has chosen to present important evidence as a direct quotation, using the correct format for direct quotations longer than four lines. See Section Editing Focus: Integrating Sources and Quotations for more information about block quotes. end annotated text

public domain text Among their findings, they singled out, in particular, the practice of using human-edible crops to produce meat, dairy, and fish for the human table. Currently 34 percent of human-edible crops are fed to animals, a practice that reduces calorie and protein supplies. They state in their report, “If society continues on a ‘business-as-usual’ dietary trajectory, a 119% increase in edible crops grown will be required by 2050” (1). Future food production and distribution must be transformed into systems that are nutritionally adequate, environmentally sound, and economically affordable. end public domain text

Land and Water Use

public domain text Agriculture occupies 40 percent of Earth’s ice-free land mass (Barnard). While the net area used for producing food has been fairly constant since the mid-20th century, the locations have shifted significantly. Temperate regions of North America, Europe, and Russia have lost agricultural land to other uses, while in the tropics, agricultural land has expanded, mainly as a result of clearing forests and burning biomass (Willett et al.). Seventy percent of the rainforest that has been cut down is being used to graze livestock (Münter). Agricultural use of water is of critical concern both quantitatively and qualitatively. Agriculture accounts for about 70 percent of freshwater use, making it “the world’s largest water-consuming sector” (Barnard). Meat, dairy, and egg production causes water pollution, as liquid wastes flow into rivers and to the ocean (World Wildlife Fund and Knorr Foods). According to the Hertwich et al., “the impacts related to these activities are unlikely to be reduced, but rather enhanced, in a business-as-usual scenario for the future” (13). end public domain text

annotated text Statistical Data. To develop her points related to land and water use, Tran presents specific statistical data throughout this section. Notice that she has chosen only the needed words of these key points to ensure that she controls the development of the supporting point and does not overuse borrowed source material. end annotated text

annotated text Defining Terms. Aware of her audience, Tran defines monocropping , a term that may be unfamiliar. end annotated text

public domain text Earth’s resources and ability to absorb pollution are limited, and many current agricultural practices undermine these capacities. Among these unsustainable practices are monocropping [growing a single crop year after year on the same land], concentrated animal-feeding operations, and overdependence on manufactured pesticides and fertilizers (Hamilton). Such practices deplete the soil, dramatically increase energy use, reduce pollinator populations, and lead to the collapse of resource supplies. One study found that producing one gram of beef for human consumption requires 42 times more land, 2 times more water, and 4 times more nitrogen than staple crops. It also creates 3 times more greenhouse gas emissions (Chai et al.). The EAT– Lancet Commission calls for “halting expansion of new agricultural land at the expense of natural ecosystems . . . strict protections on intact ecosystems, suspending concessions for logging in protected areas, or conversion of remaining intact ecosystems, particularly peatlands and forest areas” (Willett et al. 481). The Commission also calls for land-use zoning, regulations prohibiting land clearing, and incentives for protecting natural areas, including forests. end public domain text

annotated text Synthesis. The paragraphs above and below this comment show how Tran has synthesized content from several sources to help establish and reinforce key supports of her essay . end annotated text

Greenhouse Gas and Climate Change

public domain text Climate change is heavily affected by two factors: greenhouse gas emissions and carbon sequestration. In nature, the two remain in balance; for example, most animals exhale carbon dioxide, and most plants capture carbon dioxide. Carbon is also captured, or sequestered, by soil and water, especially oceans, in what are called “sinks.” Human activities have skewed this balance over the past two centuries. The shift in land use, which exploits land, water, and fossil energy, has caused increased greenhouse-gas emissions, which in turn accelerate climate change. end public domain text

public domain text Global food systems are threatened by climate change because farmers depend on relatively stable climate systems to plan for production and harvest. Yet food production is responsible for up to 30 percent of greenhouse gas emissions (Barnard). While soil can be a highly effective means of carbon sequestration, agricultural soils have lost much of their effectiveness from overgrazing, erosion, overuse of chemical fertilizer, and excess tilling. Hamilton reports that the world’s cultivated and grazed soils have lost 50 to 70 percent of their ability to accumulate and store carbon. As a result, “billions of tons of carbon have been released into the atmosphere.” end public domain text

annotated text Direct Quotation and Paraphrase. While Tran has paraphrased some content of this source borrowing, because of the specificity and impact of the number— “billions of tons of carbon”—she has chosen to use the author’s original words. As she has done elsewhere in the essay, she has indicated these as directly borrowed words by placing them within quotation marks. See Section 12.5 for more about paraphrasing. end annotated text

public domain text While carbon sequestration has been falling, greenhouse gas emissions have been increasing as a result of the production, transport, processing, storage, waste disposal, and other life stages of food production. Agriculture alone is responsible for fully 10 to 12 percent of global emissions, and that figure is estimated to rise by up to 150 percent of current levels by 2030 (Chai et al.). Münter reports that “more greenhouse gas emissions are produced by growing livestock for meat than all the planes, trains, ships, cars, trucks, and all forms of fossil fuel-based transportation combined” (5). Additional greenhouse gases, methane and nitrous oxide, are produced by the decomposition of organic wastes. Methane has 25 times and nitrous oxide has nearly 300 times the global warming potential of carbon dioxide (Curnow). Agricultural and food production systems must be reformed to shift agriculture from greenhouse gas source to sink. end public domain text

Social and Cultural Values

public domain text As the Sierra Club has pointed out, agriculture is inherently cultural: all systems of food production have “the capacity to generate . . . economic benefits and ecological capital” as well as “a sense of meaning and connection to natural resources.” Yet this connection is more evident in some cultures and less so in others. Wealthy countries built on a consumer culture emphasize excess consumption. One result of this attitude is that in 2014, Americans discarded the equivalent of $165 billion worth of food. Much of this waste ended up rotting in landfills, comprised the single largest component of U.S. municipal solid waste, and contributed a substantial portion of U.S. methane emissions (Sierra Club). In low- and middle-income countries, food waste tends to occur in early production stages because of poor scheduling of harvests, improper handling of produce, or lack of market access (Willett et al.). The recent “America First” philosophy has encouraged prioritizing the economic welfare of one nation to the detriment of global welfare and sustainability. end public domain text

annotated text Synthesis and Response to Claims. Here, as in subsequent sections, while still relying heavily on facts and content from borrowed sources, Tran provides her synthesized understanding of the information by responding to key points. end annotated text

public domain text In response to claims that a vegetarian diet is a necessary component of sustainable food production and consumption, Lusk and Norwood determined the importance of meat in a consumer’s diet. Their study indicated that meat is the most valuable food category to consumers, and “humans derive great pleasure from consuming beef, pork, and poultry” (120). Currently only 4 percent of Americans are vegetarians, and it would be difficult to convince consumers to change their eating habits. Purdy adds “there’s the issue of philosophy. A lot of vegans aren’t in the business of avoiding animal products for the sake of land sustainability. Many would prefer to just leave animal husbandry out of food altogether.” end public domain text

public domain text At the same time, consumers expect ready availability of the foods they desire, regardless of health implications or sustainability of sources. Unhealthy and unsustainable foods are heavily marketed. Out-of-season produce is imported year-round, increasing carbon emissions from air transportation. Highly processed and packaged convenience foods are nutritionally inferior and waste both energy and packaging materials. Serving sizes are larger than necessary, contributing to overconsumption and obesity. Snack food vending machines are ubiquitous in schools and public buildings. What is needed is a widespread attitude shift toward reducing waste, choosing local fruits and vegetables that are in season, and paying attention to how foods are grown and transported. end public domain text

annotated text Thesis Restated. Restating her thesis, Tran ends this section by advocating for a change in attitude to bring about sustainability. end annotated text

DISSENTING OPINIONS

annotated text Counterclaims . Tran uses equally strong research to present the counterargument. Presenting both sides by addressing objections is important in constructing a clear, well-reasoned argument. Writers should use as much rigor in finding research-based evidence to counter the opposition as they do to develop their argument. end annotated text

public domain text Transformation of the food production system faces resistance for a number of reasons, most of which dispute the need for plant-based diets. Historically, meat has been considered integral to athletes’ diets and thus has caused many consumers to believe meat is necessary for a healthy diet. Lynch et al. examined the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. The results show “it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance” (1). end public domain text

public domain text A second objection addresses the claim that land use for animal-based food production contributes to pollution and greenhouse gas emissions and is inefficient in terms of nutrient delivery. Berners-Lee et al. point out that animal nutrition from grass, pasture, and silage comes partially from land that cannot be used for other purposes, such as producing food directly edible by humans or for other ecosystem services such as biofuel production. Consequently, nutritional losses from such land use do not fully translate into losses of human-available nutrients (3). end public domain text

annotated text Paraphrase. Tran has paraphrased the information as support. Though she still cites the source, she has changed the words to her own, most likely to condense a larger amount of original text or to make it more accessible. end annotated text

public domain text While this objection may be correct, it does not address the fact that natural carbon sinks are being destroyed to increase agricultural land and, therefore, increase greenhouse gas emissions into the atmosphere. end public domain text

public domain text Another significant dissenting opinion is that transforming food production will place hardships on farmers and others employed in the food industry. Farmers and ranchers make a major investment in their own operations. At the same time, they support jobs in related industries, as consumers of farm machinery, customers at local businesses, and suppliers for other industries such as food processing (Schulz). Sparks reports that “livestock farmers are being unfairly ‘demonized’ by vegans and environmental advocates” and argues that while farming includes both costs and benefits, the costs receive much more attention than the benefits. end public domain text

FUTURE GENERATIONS

public domain text The EAT– Lancet Commission calls for a transformation in the global food system, implementing different core processes and feedback. This transformation will not happen unless there is “widespread, multi-sector, multilevel action to change what food is eaten, how it is produced, and its effects on the environment and health, while providing healthy diets for the global population” (Willett et al. 476). System changes will require global efforts coordinated across all levels and will require governments, the private sector, and civil society to share a common vision and goals. Scientific modeling indicates 10 billion people could indeed be fed a healthy and sustainable diet. end public domain text

annotated text Conclusion. While still using research-based sources as evidence in the concluding section, Tran finishes with her own words, restating her thesis. end annotated text

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. They are also achievable. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact, starting now. end public domain text

annotated text Sources. Note two important aspects of the sources chosen: 1) They represent a range of perspectives, and 2) They are all quite current. When exploring a contemporary topic, it is important to avoid research that is out of date. end annotated text

Works Cited

Barnard, Neal. “How Eating More Plants Can Save Lives and the Planet.” Physicians Committee for Responsible Medicine , 24 Jan. 2019, www.pcrm.org/news/blog/how-eating-more-plants-can-save-lives-and-planet. Accessed 6 Dec. 2020.

Berners-Lee, M., et al. “Current Global Food Production Is Sufficient to Meet Human Nutritional Needs in 2050 Provided There Is Radical Societal Adaptation.” Elementa: Science of the Anthropocene , vol. 6, no. 52, 2018, doi:10.1525/elementa.310. Accessed 7 Dec. 2020.

Chai, Bingli Clark, et al. “Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets.” Sustainability , vol. 11, no. 15, 2019, doi: underline 10.3390/su11154110 end underline . Accessed 6 Dec. 2020.

Curnow, Mandy. “Managing Manure to Reduce Greenhouse Gas Emissions.” Government of Western Australia, Department of Primary Industries and Regional Development, 2 Nov. 2020, www.agric.wa.gov.au/climate-change/managing-manure-reduce-greenhouse-gas-emissions. Accessed 9 Dec. 2020.

Gray, Richard. “Why the Vegan Diet Is Not Always Green.” BBC , 13 Feb. 2020, www.bbc.com/future/article/20200211-why-the-vegan-diet-is-not-always-green. Accessed 6 Dec. 2020.

Hamilton, Bruce. “Food and Our Climate.” Sierra Club, 2014, www.sierraclub.org/compass/2014/10/food-and-our-climate. Accessed 6 Dec. 2020.

Hertwich. Edgar G., et al. Assessing the Environmental Impacts of Consumption and Production. United Nations Environment Programme, 2010, www.resourcepanel.org/reports/assessing-environmental-impacts-consumption-and-production.

Lusk, Jayson L., and F. Bailey Norwood. “Some Economic Benefits and Costs of Vegetarianism.” Agricultural and Resource Economics Review , vol. 38, no. 2, 2009, pp. 109-24, doi: 10.1017/S1068280500003142. Accessed 6 Dec. 2020.

Lynch Heidi, et al. “Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance.” Nutrients, vol. 10, no. 12, 2018, doi:10.3390/nu10121841. Accessed 6 Dec. 2020.

Münter, Leilani. “Why a Plant-Based Diet Will Save the World.” Health and the Environment. Disruptive Women in Health Care & the United States Environmental Protection Agency, 2012, archive.epa.gov/womenandgirls/web/pdf/1016healththeenvironmentebook.pdf.

Purdy, Chase. “Being Vegan Isn’t as Good for Humanity as You Think.” Quartz , 4 Aug. 2016, qz.com/749443/being-vegan-isnt-as-environmentally-friendly-as-you-think/. Accessed 7 Dec. 2020.

Schulz, Lee. “Would a Sudden Loss of the Meat and Dairy Industry, and All the Ripple Effects, Destroy the Economy?” Iowa State U Department of Economics, www.econ.iastate.edu/node/691. Accessed 6 Dec. 2020.

Sierra Club. “Agriculture and Food.” Sierra Club, 28 Feb. 2015, www.sierraclub.org/policy/agriculture/food. Accessed 6 Dec. 2020.

Sparks, Hannah. “Veganism Won’t Save the World from Environmental Ruin, Researchers Warn.” New York Post , 29 Nov. 2019, nypost.com/2019/11/29/veganism-wont-save-the-world-from-environmental-ruin-researchers-warn/. Accessed 6 Dec. 2020.

Willett, Walter, et al. “Food in the Anthropocene: The EAT– Lancet Commission on Healthy Diets from Sustainable Food Systems.” The Lancet, vol. 393, no. 10170, 2019. doi:10.1016/S0140-6736(18)31788-4. Accessed 6 Dec. 2020.

World Health Organization. “Malnutrition.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/malnutrition. Accessed 8 Dec. 2020.

World Health Organization. “Obesity and Overweight.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/obesity-and-overweight. Accessed 8 Dec. 2020.

World Wildlife Fund. Appetite for Destruction: Summary Report. World Wildlife Fund, 2017, www.wwf.org.uk/sites/default/files/2017-10/WWF_AppetiteForDestruction_Summary_Report_SignOff.pdf.

World Wildlife Fund and Knorr Foods. Future Fifty Foods. World Wildlife Fund, 2019, www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf.

“World Population by Year.” Worldometer , www.worldometers.info/world-population/world-population-by-year/. Accessed 8 Dec. 2020.

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The link between food and mental health

New research connects nutrition and mental illness, though more rigorous research is needed

By Rebecca A. Clay

September 2017, Vol 48, No. 8

Print version: page 26

• Mental Health

Can nutrition affect your mental health? A growing research literature suggests the answer could be yes.

Western-style dietary habits, in particular, come under special scrutiny in much of this research. A meta-analysis including studies from 10 countries, conducted by researchers at Linyi People's Hospital in Shandong, China, suggests that dietary patterns may contribute to depression ( Psychiatry Research , Vol. 253, 2017), for example. Dietary patterns are also related to hippocampal volume in older adults, according to a study led by Felice Jacka, PhD, director of the Food and Mood Centre at Deakin University in Australia ( BMC Medicine , Vol. 13, No. 215, 2015).

And in a new study of 120 children and adolescents, consuming fast food, sugar and soft drinks was associated with a higher prevalence of diagnosed attention-deficit/hyperactivity disorder (ADHD) ( Pediatrics , Vol. 139, No. 2, 2017). Led by Maria Izquierdo-Pulido, PharmD, PhD, of the University of Barcelona's department of nutrition, food science and gastronomy, the study also found that children who ate fewer vegetables, fruit, fatty fish and other foods associated with the Mediterranean diet were more likely to have ADHD symptoms, even after accounting for potential confounders. While these associations don't prove causality, the authors note, they suggest that diet could play a role in ADHD's development through as yet unknown mechanisms.

And small dietary changes can make a big difference. In another study led by Jacka, 67 depressed adults were randomly assigned to seven individual nutritional consulting sessions with a dietician or seven social support sessions over 12 weeks. The dietician helped participants make adjustments to their diets, such as eating less junk food and more ­nutrient-rich foods such as produce, fish and legumes. While just 8 percent of the control group achieved remission, almost a third of the dietary intervention group did ( BMC Medicine , Vol. 15, No. 23, 2017).

Such studies are part of the growing evidence base within nutritional psychology, the study of the role that nutrition—whether dietary patterns, broad-based multinutrient supplements or specific vitamins, minerals or other nutrients—plays in the etiology of mental health problems as well as their treatment. Although much of the research is still limited to single-case studies and observational studies—with researchers themselves calling for more rigorous, more expansive research designs and larger, more diverse research samples—it offers tantalizing hints at the potential for new prevention strategies and treatments for people with a wide range of psychological problems.

A growing body of research

In the 1990s, when experimental psychologist Bonnie J. Kaplan, PhD, first heard people claiming they could treat ADHD with a multinutrient compound, she was dismissive. Then she saw preliminary data showing improvements in children with ADHD who had received the supplement. She changed her mind and her research focus, becoming a pioneer in the emerging field of nutritional psychology.

One of the broad-based formulas that Kaplan—now a professor emerita at the University of Calgary's Cumming School of Medicine—and many others study was originally developed by a father seeking to cure his family's mental health problems without the side effects of psychotropic medications. A mix of vitamins, minerals and amino acids, the supplement aims to address deficiencies in the nutrients required for optimal brain functioning.

The family's story and that early research convinced Kaplan to open her mind and subject the compound to scientific inquiry. Since then, in several small studies, she has found promising evidence for its use in such diverse areas as improving emotional control after a traumatic brain injury ( Annals of Psychiatry and Mental Health , Vol. 4, No. 5, 2016), treating emotional and behavioral problems in children ( Journal of Medical Case Reports , Vol. 9, No. 240, 2015) and minimizing distress after a natural disaster ( Psychiatry Research , Vol. 228, No. 3, 2015).

According to Kaplan, one overall finding in studies on the impact of broad-spectrum micronutrients is that people improve their functioning across the board, not just in target areas such as ADHD symptoms.

In one randomized controlled trial, for instance, Julia J. Rucklidge, PhD, a professor of clinical psychology at the University of Canterbury in New Zealand, and colleagues assigned 80 adults with ADHD to receive either a broad-based micronutrient formula or a placebo.

After eight weeks, participants in the intervention group and their spouses rated their ADHD symptoms as having decreased more than the placebo group, although ­clinicians saw no significant group difference in ADHD symptoms ( British Journal of Psychiatry , Vol. 204, No. 4, 2014).

However, on ratings of global functioning, the clinicians indicated that about half of the intervention group had improved, as compared with only a quarter of the placebo group. And those in the intervention arm who were moderately or severely depressed at baseline had a bigger change in mood than those in the placebo arm. "As disappointing as it is not to get significant group differences across the board on all the ADHD measures, what's relevant at the end of the day is that your impairment is reduced and you're functioning better," says Rucklidge.

A look at omega-3

Other psychologists are exploring the role of omega-3 fatty acids. Thanks to its anti-inflammatory properties and effects on dopamine and serotonin transmission, omega-3 has a role in brain development and functioning, with deficiencies linked to mental health problems, says Mary A. Fristad, PhD, of the Ohio State University Wexner Medical Center.

Fristad is studying the use of omega-3 in conjunction with an evidence-based intervention she developed, called psychoeducational psychotherapy. In a pilot randomized controlled trial funded by the National Institute of Mental Health, Fristad and colleagues assigned 72 depressed 7- to 14-year-olds to receive 12 weeks of omega-3 alone, omega-3 plus psychotherapy, psychotherapy plus placebo or just a placebo.

Seventy-seven percent of those who received psychotherapy and omega-3 achieved remission, compared with 56 percent of those who received a placebo. While children in all four groups showed improvement during the study, children whose mothers had histories of depression and children who had become depressed with fewer social stressors fared better with any of the active treatments than with the placebo ( Journal of Clinical Child & Adolescent ­Psychology , Online, 2016).

"What we demonstrated was that children with what appears to be endogenous, versus situational, depression required an active treatment," says ­Fristad. "Psychotherapy worked; omega-3 worked; their combination worked the best."

In another NIMH-funded examination of the same sample, Fristad and colleagues looked at the intervention's effect on ­co-occurring behavioral problems. The children who received omega-3, whether on its own or in conjunction with psychotherapy, saw significant improvements in hyperactivity and impulsivity compared with those who received placebos on their own or with psychotherapy, as well as smaller improvements in inattention, disruptive behavior and overall behavior problems ( Journal of Abnormal Child Psychology , Vol. 45, No. 5, 2016).

Now, Fristad hopes to continue the research with larger sample sizes. "We really need more science wrapped around this," she says. 

To watch a TEDx talk on the role of nutrition and mental health given by clinical psychologist Julia Rucklidge, PhD, go to YouTube and search for "Julia Rucklidge."

For more information

• Center for Nutritional Psychology. The center offers an online certificate program in nutritional psychology through John F. Kennedy University. www.nutritional-psychology.org
• International Society for Nutritional Psychiatry Research. The society aims to expand the field of nutritional psychiatry and share knowledge; its first major international meeting took place July 30–Aug. 2 in Bethesda, Maryland; see www.isnpr2017.org/program for details.
• Clinical Psychological Science Special Section on Nutrition and Mental Health. This special issue showcases research that explores nutrition's impact on such conditions as obsessive-compulsive disorder, insomnia and depression. http://journals.sagepub.com/toc/cpxa/4/6
• Food & Mood Centre. Led by Australia's Deakin University, this multidisciplinary team focuses on nutritional psychiatry research. www.foodandmoodcentre.com.au

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Nutrition Education: Its Importance and Promotion Essay

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Nutrition education is one of the most complex and complicated areas of health care. the most difficult task is to motivate and persuade the target audience to follow dietary patterns and change their lifestyles. Best practices are based on motivation and emotional appeal aimed to influence the mind and feelings of listeners and students. The increasing complexity of modern society develops a wide range of pressures and stressors that challenges dietary patterns. Best practices in nutrition education are aimed to teach a student the main principles and norms of a healthy diet and show the simplest way how to follow them. The best practice is to involve a student/trainee in the process of change: new dietary patterns and new identity, excellent health, and no illnesses. A trainee should tackle the challenge of attempting to differentiate health styles and wellness. The teacher should discuss the possible outcomes and potential problems of unhealthy behavior patterns and their impact on a person. Whatever program is established, it is important to create and communicate a healthy lifestyle approach that meets the needs of both the trainee and his family.

The difficult task is to develop nutrition programs for poor countries. Thus, the main difficulty is to persuade people that a healthy diet is not expensive and can be successfully introduced by any family. It takes time but it brings healthy lifestyles and the absence of illnesses. A controversy that has surfaced repeatedly is whether health promotion programs reflect health care cost-containment strategies. It is crucial for nutrition educators to motivate and involve the poor in a healthy diet. In very poor countries, it is important to change negative stereotypes concerning dietary patterns and health. Because health promotion programs are relatively new for these countries, their administrative locations are not consistent across poor states. This lack of consistency brings with it a clear difference in philosophical goals. The main strategies should involve healthy cooking and a simple diet including milk products and grain, meat, fruits, and vegetables. The conclusions seem to be that nutrition education programs should be integrated into poor societies and their culture.

Mass media (TV, radio, and press) can be effective tools to promote nutrition education and diet in poor countries. It is possible to promote healthy lifestyles and a balanced diet through TV shows and press releases. Many people in less developed countries are unaware of how much, what, or where they eat. Much of the food they eat can be considered forgotten food, this is particularly so with snacks, food is eaten whilst watching TV or food tasted during cooking. Helping poor states increase their awareness of current eating habits is an essential first step in the management process.

Only when they begin to recognize the eating practices which are contributing to their excess energy intake can they move towards considering where and how to make appropriate changes. Food diaries are a very useful self-monitoring tool, encourage patients to be actively involved in treatment, and may give an indication of motivation. Special attention should be given to costs spend on healthcare and problems caused by current dietary patterns and ineffective dietary balance. It is possible to use a slogan like: health is cheaper than illness: eating and healthy diet is the best approach to save money”. Involving partners and families in the attempts to make healthier choices is important in increasing compliance to dietary changes and as a cost-effective means of extending health messages. Rather than the goal is to eat less fatty food, which is very general, it would be preferable for the patients to set specific goals such as to eat less fatty foods by changing from butter to a low-fat spread and to use fat-free salad dressings rather than mayonnaise in salads and sandwiches.

• Influence of Modelling in Teenager’s Eating Disorders
• The Common Factors That Causes Bad Eating Habits
• Staff Training Methods and Further Assessment
• Long-Chain Polyunsaturated Fatty Acids
• Dietary: Fat and Cholesterol
• Personal Health Pyramid Plan
• Decreasing Serum Triglyceride: Healthy Nutrition
• Advertising and Childhood Obesity
• Vegetarian Diet and Proper Amount of Vitamins Issue
• Reasons for Losing Weight Analysis
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Home — Essay Samples — Nursing & Health — Eating Habits — Nutrition as an Important Aspect of Our Life: Physical & Mental Health

Nutrition as an Important Aspect of Our Life: Physical & Mental Health

• Categories: Dieting Eating Habits Nutrition

About this sample

Words: 2716 |

14 min read

Published: May 17, 2022

Words: 2716 | Pages: 6 | 14 min read

Table of contents

Introduction, associated health conditions due to improper nutrition, benefits of proper nutrition, managing proper nutrients, works cited, what is nutrition, what is physical well-being.

• eating for Health
• detoxing Body
• eating a proper diet
• regular physical exercise.

Why Physical Wellness is important

• Physical Activity
• Mental Well-Being

Why nutrition is important

• Increased energy
• Improved sleep quality
• Improved mood and mental wellbeing
• Helping you maintain a healthy body weight
• Clearer skin
• Lowering the risk of chronic health conditions such as heart disease, stroke, and cancer.

The Impact of Nutrition on our Health

Nutrition and chronic diseases.

• Diabetes. Diabetes happens when the body can’t make enough insulin or utilize the insulin appropriately. Type 2 diabetes is frequently found in patients who are overweight or stout. The absence of physical activity and a fatty diet are ordinarily found in people determined to have Type 2 diabetes.
• Cardiovascular sickness. Coronary illness is the No. 1 enemy of people in most of the country Cardiovascular conditions as it frequently brought about by an unhealthy diet and a decrease in physical movement. Diets high in soaked fats and cholesterol increment the danger of blood coagulating. Diets that are rich in sodium can bring about raised circulatory strain, adding to coronary illness. On the off chance that an individual with a drinking problem leads to an arterial problem can lead to a higher possibility for creating cardiovascular sickness.
• Lung ailment. Numerous individuals don’t understand their food utilization influences how well they relax. For individuals experiencing COPD, a dynamic lung illness that makes breathing troublesome, eating admirably is significant. A poor diet can prompt weight gain, thusly prompting expanded weight on the lungs, which influences relaxation.
• Eating disorders. An ‘eating disorder’ is an abnormal attitude towards food which causes someone to change their eating behaviors. This definition includes a range of conditions, such as anorexia nervosa and bulimia, which affect a person’s physical and psychological wellbeing.
• Weekend immune system. Deficient in a balanced diet can prompt poor immune system framework and poor wound healing, particularly in adults. Lacking in vitamin A, B nutrients, and zinc can lead to a weakened immune system, which can lead to problems dor the individual to fight against disease, as indicated by Harvard Medical School.
• Sleep and stress. Poor nutrition can lead to disturbance in the individual sleep, which can affect its overall health and lead to mental stress. Disturbance in sleep often suppresses the efficiency of immunity also. Therefore lack in sleep also causes many neurological problems as well.
• Osteoporosis or weak, brittle bones, can result from a lack of dietary calcium – or reduced calcium absorption in our body. An increased risk for developing osteoporosis includes postmenopausal women, women with eating disorders such as anorexia, people who avoid dairy products, and vegetarians. Dairy products are a good source of calcium, for those who don’t consume dairy foods to meet their daily calcium requirements. Calcium-fortified foods and beverages – like some breakfast cereals, brands of orange juice, tofu, soy milk, almond milk, and soy yogurt – are excellent sources of dietary calcium. Many multivitamin supplements are also rich in calcium.

Heart Health

Bone and teeth strength, higher energy levels, mind health, weight control, tackling the inflammatory phase with proper nutrition, helps in recovery from existing disease, have a proper timetable for intake of food, avoid taking excess or lower diet, current situation related to topic covid-19.

• Centers for Disease Control and Prevention. (2020). Nutrition for Everyone. Retrieved from https://www.cdc.gov/nutrition/index.html
• National Institute of Diabetes and Digestive and Kidney Diseases. (2018). Nutrition. Retrieved from https://www.niddk.nih.gov/health-information/weight-management/nutrition-overview
• World Health Organization. (2015). Nutrition. Retrieved from https://www.who.int/health-topics/nutrition#tab=tab_1
• Harvard T.H. Chan School of Public Health. (2021). The Nutrition Source. Retrieved from https://www.hsph.harvard.edu/nutritionsource/
• American Heart Association. (2021). Nutrition and Healthy Eating. Retrieved from https://www.heart.org/en/healthy-living/healthy-eating
• Mayo Clinic. (2022). Nutrition and Healthy Eating. Retrieved from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating
• National Institutes of Health. (2021). Office of Dietary Supplements. Retrieved from https://ods.od.nih.gov/
• United States Department of Agriculture. (2020). ChooseMyPlate. Retrieved from https://www.choosemyplate.gov/
• American Psychological Association. (2020). Nutrition and Mental Health. Retrieved from https://www.apa.org/topics/nutrition/
• Academy of Nutrition and Dietetics. (2022). Eat Right. Retrieved from https://www.eatright.org/

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Nutrition Resources: Online Tools & Resources | Nutrition Services | FAQs | Publications | Petfoodology Blog

Dr. Freeman from the Cardiology Service and Dr. Linder of the Nutrition Service help pet owners and their veterinarians incorporate nutrition into their pet’s wellness and treatment plans. The Nutrition Service has extensive experience in nutritional management of dogs and cats, from healthy animals to those with very complex health concerns.

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Lisa Freeman – D.V.M., Ph.D., DACVIM (Nutrition)

Dr. Freeman is a Board Certified Veterinary Nutritionist and a professor in the Cardiology Section at Cummings School of Veterinary Medicine at Tufts University. She is on the cutting-edge of science, with hundreds of articles in prestigious journals, speaking engagements at national and international conferences, and awards for her scientific achievements. However, she also is passionate about providing objective and accurate information on nutrition for pets with heart disease to veterinarians, pet owners, and other animal enthusiasts.

Cailin Heinze – V.M.D., M.S., DACVIM (Nutrition)

Dr. Cailin Heinze is a Board Certified Veterinary Nutritionist and the Chief Academic Officer of the Mark Morris Institute, a non-profit organization whose mission is to promote optimal companion animal health by providing educational opportunities for veterinary students and veterinarians in clinical nutrition. She also does some part-time consulting work for Balance IT, a company that makes software and supplements for home-cooked pet diets. Dr. Heinze has been featured in The Washington Post, Eating Well, WebMD, Prevention magazine, and Dog Fancy and she regularly speaks at national and international veterinary conferences.

Deborah Linder – D.V.M., M.S., DACVIM (Nutrition)

Dr. Deborah Linder , a Board Certified Veterinary Nutritionist had articles appear in Eating Well, the Boston Globe, AARP, SHAPE, and XM Sirius Radio Doctor Channel. She has spoken at national and international conferences and a Capitol Hill briefing, and is an expert in pet obesity, nutrition communication, and in the human-animal bond.

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Joint statement: For an ambitious European research & innovation agenda

In the shaping of the next European Framework Programme for Research and Innovation (FP10), we, the undersigned 109 European associations representing key European RD&I stakeholders, hereby urge the EU Institutions to significantly increase the current budget in view of FP10 and to make pan-European collaborative research the cornerstone of FP10, answering industrial needs by excellence.

While the global technology race accelerates, the EU significantly lags behind in terms of investments in RD&I compared to its global competitors. This is in particular true for private investments. This shortfall hampers the EU’s ability to fully capitalise on its scientific and technological potential. For the sake of its long-term competitiveness, the EU needs to do more to attract and retain private RD&I investments in Europe.

In this regard, the EU Framework Programme plays an important role. Public RD&I investments enabled through the EU Framework Programme are crucial to alleviate market failures and to stimulate private RD&I investments by lowering the risks that such investments represent for the industry. By pooling resources and expertise through the EU Framework Programme, Member States and the EEA countries, industry, RTOs and academia aim to tackle complex challenges collectively, accelerating the pace of technology maturation and innovation and supporting the EU positioning in today’s technology race which is currently under duress (See EU Innovation Score Board 2023).

The impact of such collective and coordinated EU RD&I investments has been recently demonstrated by the Ex-post evaluation of Horizon 2020 which found that the highest degree of financial leverage per each euro invested was achieved in European partnerships. In the institutionalised partnerships, private partners’ contributions with resources (in cash or in-kind) more than doubled or even tripled the volume of EU investments.

We call on the EU Institutions to significantly increase the current RD&I budget in view of FP10. Such collective EU RD&I investments need to be reinforced in the next EU budget (MFF). National RD&I investments should in parallel be ensured and at minimum meet the target of 3% of GDP, aiming at leveraging private RD&I investments. Committing to EU technological leadership should ensure that proper and timely investments are made.

To further support EU Competitiveness, FP10 must focus on excellent cross-border collaborative RD&I, with a strong industrial participation. To do so, the focus on competitiveness must be reinforced in Pillar II, and should similarly be a key driver for activities in Pillar I and Pillar III. Pillar II is the only truly collaborative part of the FP today, breaking silos to promote the flow of knowledge between and within the private and public sectors as well as between basic and applied research. A significant part of FP10’s total budget should not only be allocated to Pillar II, with an enhanced focus on European Industrial Competitiveness but the activities in Pillar II must also be driven by strategic EU priorities and clearly defined industrial needs.

Pillar II is crucial to:

• Build long-term trust-based public-private partnerships (PPPs) amongst a wide variety of European RD&I actors, which is an indispensable element in strengthening Europe’s RD&I ecosystems. This ensures the industry’s uptake of novel technologies and scale-up into new solutions, products and services, improving people’s well-being and quality of life, and increasing European long-term competitiveness. The FP’s current Pillar II, containing the key EU industrial partnerships, especially the co-programmed and institutionalised partnerships, supports this ambition. Therefore, Pillar II with its industrial partnerships will need to be further strengthened with an adequate budget.
• Reduce risk and uncertainty and stimulate private investment in Europe by demonstrating the EU’s support for technology-intensive sectors, while preserving technology neutrality for a level playing field on the internal market. This would give the right incentives for industry to invest in RD&I in Europe, rather than in third countries and to support the delivery of the EU green and digital transitions.

We, the undersigned associations, are ready to further discuss the design of FP10 with the EU Institutions. We are fully convinced that Europe has much better potential in the global innovation race than what it is currently performing. To remain a model of economic and social prosperity, Europe needs to strongly invest in pan-European collaborative RD&I fostering collaboration, driving technology maturation and innovation, and leveraging the expertise of RD&I public and private actors to strengthen its competitiveness and assert its leadership in key technological domains, as well as pave the way for a prosperous and sustainable future.

Related Policy Areas

Science, research & innovation