Biostatistics Child mortality Community health Epidemiology Global health Health impact assessment Health system Infant mortality Open-source healthcare software Public health informatics Social determinants of health Health equity Race and health Social medicine. Manufacturing Packaging Marketing Foodservice Fortification. Since nutrients are invisible, policy makers rely on nutrition experts to advise on food choices. Climate variability and extremes also lead to income loss for those whose livelihoods depend on agriculture and natural resources, which then negatively impact food access as households have less resources to purchase food. Category Commons Cookbook Food portal, Health and fitness portal. Nutrition Data System for Research NDSR is a Windows-based nutrition analysis program designed for the collection and analyses of hour dietary recalls, food records, menus, and recipes. Produced by Health Canada , the guide advises food quantities, provides education on balanced nutrition, and promotes physical activity in accordance with government-mandated nutrient needs.
Thank you for participating in this survey! Your feedback is very helpful to us as we work to improve the site functionality on worldbank. Working for a World Free of Poverty. Understanding Poverty Topics Agriculture and Food. The Future of Food: Tweet Share Share LinkedIn. Feeding people well is as important as feeding people enough; shaping food systems to deliver safe, nutritious and sustainable food should be a priority.
Interventions for better nutrition and health need to change behavior across the production-to-consumption continuum. But food quality is equally important.
Cancel No Thanks Yes, I'll provide feedback. In order to avoid all the dangers of sugar, moderate consumption is paramount. Since the Industrial Revolution some two hundred years ago, the food processing industry has invented many technologies that both help keep foods fresh longer and alter the fresh state of food as they appear in nature.
Cooling is the primary technology used to maintain freshness, whereas many more technologies have been invented to allow foods to last longer without becoming spoiled. These latter technologies include pasteurisation , autoclavation , drying , salting , and separation of various components, all of which appearing to alter the original nutritional contents of food.
Pasteurisation and autoclavation heating techniques have no doubt improved the safety of many common foods, preventing epidemics of bacterial infection. But some of the new food processing technologies have downfalls as well. Modern separation techniques such as milling , centrifugation , and pressing have enabled concentration of particular components of food, yielding flour, oils, juices, and so on, and even separate fatty acids, amino acids, vitamins, and minerals.
Inevitably, such large-scale concentration changes the nutritional content of food, saving certain nutrients while removing others.
Heating techniques may also reduce food's content of many heat-labile nutrients such as certain vitamins and phytochemicals, and possibly other yet-to-be-discovered substances. In addition, processed foods often contain potentially harmful substances such as oxidized fats and trans fatty acids. A dramatic example of the effect of food processing on a population's health is the history of epidemics of beri-beri in people subsisting on polished rice.
Removing the outer layer of rice by polishing it removes with it the essential vitamin thiamine , causing beri-beri. Another example is the development of scurvy among infants in the late 19th century in the United States. It turned out that the vast majority of sufferers were being fed milk that had been heat-treated as suggested by Pasteur to control bacterial disease. Pasteurisation was effective against bacteria, but it destroyed the vitamin C. As mentioned, lifestyle- and obesity-related diseases are becoming increasingly prevalent all around the world.
There is little doubt that the increasingly widespread application of some modern food processing technologies has contributed to this development. The food processing industry is a major part of modern economy, and as such it is influential in political decisions e. In any known profit-driven economy, health considerations are hardly a priority; effective production of cheap foods with a long shelf-life is more the trend.
In general, whole, fresh foods have a relatively short shelf-life and are less profitable to produce and sell than are more processed foods. Thus, the consumer is left with the choice between more expensive, but nutritionally superior, whole, fresh foods, and cheap, usually nutritionally inferior, processed foods.
Because processed foods are often cheaper, more convenient in both purchasing, storage, and preparation , and more available, the consumption of nutritionally inferior foods has been increasing throughout the world along with many nutrition-related health complications. From Wikipedia, the free encyclopedia. This article is about Nutrition in general.
For Nutrition in humans, see Human nutrition. For Nutrition in animals, see Animal nutrition. For nutrition in plants, see Plant nutrition. For the medical journal, see Nutrition journal. Mineral nutrient and Composition of the human body.
List of antioxidants in food. Animal nutrition and Human nutrition. Nutrition portal Food portal. Food Balance Wheel Biology: Bioenergetics Digestion Enzyme Dangers of poor nutrition Deficiency Avitaminosis is a deficiency of vitamins. Boron deficiency medicine Chromium deficiency Iron deficiency medicine Iodine deficiency Magnesium deficiency medicine Diabetes Eating disorders Illnesses related to poor nutrition Malnutrition Obesity Childhood obesity Starvation Food: Dieting Eating Healthy eating pyramid Nutritional rating systems Lists: Diets list List of food additives List of illnesses related to poor nutrition List of life extension related topics List of publications in nutrition List of unrefined sweeteners List of antioxidants List of phytochemicals Nutrients: Dietitian Nutritionist Food Studies Tools: Human Nutrition and Food".
Retrieved 13 December Understanding Nutrition 13 ed. Deficiency, How Much, Benefits, and More. The New York Times. Archived from the original on The Profession of Dietetics.
A History of Nutrition. The Riverside Press Houghton Mifflin. Perspectives in Clinical Research. Eat, Drink, and be Healthy: The Molecular Nature of Matter and Change 5 ed. The Journal of Nutrition. Observations on the effect of adding tryptophane to a dietary in which zein is the sole nitrogenous constituent" PDF. The Journal of Physiology. Selected Topics in the History of Biochemistry: Personal Recollections, Part 1. Retrieved March 15, Part 3 — ".
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Am J Clin Nutr. Harvard School of Public Health. Diet, nutrition and the prevention of chronic diseases. Journal of Diabetes Science and Technology. Recommended Dietary Allowances, revised Food Balance Sheets- A Handbook.
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Principles of Bioinorganic Chemistry. Modern Nutrition in Health and Disease. Lippincott Williams and Wilkins. Retrieved 1 October Retrieved 1 May Handbook of Plant Nutrition. Journal of Parenteral and Enteral Nutrition. Academy of Nutrition and Dietetics. Retrieved May 9, Health and Literacy Intervention Outcomes: Agency for Healthcare Research and Quality. In Defense of Food: World Bank Research Observer. J Am Coll Health. Archived from the original PDF on Journal of Public Economics. Chronicle of Higher Education.
The vertical integration of food for thought". Cancer no longer rare in poorer countries". Centers for Disease Control and Prevention. Manufacturing Packaging Marketing Foodservice Fortification. Botulism Campylobacter jejuni Clostridium perfringens Escherichia coli O H4 Escherichia coli O Devon colic Swill milk scandal Bradford sweets poisoning English beer poisoning Morinaga Milk arsenic poisoning incident Minamata disease Iraq poison grain disaster Toxic oil syndrome Jack in the Box E.
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Omnivore Entomophagy Pescetarian Plant-based. Bodybuilding supplements Meal replacement Therapeutic food. Liquid diets Very low calorie. Category Commons Cookbook Food portal, Health and fitness portal. Retrieved from " https: Applied sciences Food science Nutrition Self care.
Obesity , cardiovascular disease. Xerophthalmia and night blindness. Hypervitaminosis A cirrhosis, hair loss. Dyspepsia , cardiac arrhythmias , birth defects.
Rickets , Hypovitaminosis D. Hypervitaminosis D dehydration, vomiting, constipation. Bleeding, Hemorrhages, Hemorrhagic stroke , reduced glycemic control among diabetics. Cardiovascular Disease , Cancer. Osteoporosis , tetany , carpopedal spasm , laryngospasm , cardiac arrhythmias. Fatigue , depression , confusion , nausea , vomiting , constipation , pancreatitis , increased urination , kidney stones.
Saturated fatty acid and trans-fatty intake for adults and children Guidelines: Read for more information. Guidance to promote breastfeeding in health facilities. Global nutrition monitoring framework: Operational guidance for tracking progress in meeting targets for Read more about the operational guidance. Latest publications The state of food security and nutrition in the world Capture the moment - Early initiation of breastfeeding: Nutrition seminars Enabling women to breastfeed through better policies and programmes Come and join us to celebrate World Breastfeeding Week Monday, 6 August Multimedia Infographics on child overweight and obesity 5 keys to a healthy diet Double burden of malnutrition: Infographics Global targets Poster Global Nutrition Targets