Healthy Nutrition - Essay Example

Topic: Nutrition Name Institution Instructor Date of Submission Nutrition 1. What the topic involves Nutrition is the service aimed at equipping individuals with the capacity to eat a balanced diet while ensuring they do not eat food products that are harmful to their health (Edelstein, 2009). Before a person eats, it is required that one should think about what goes into the plate. Proper nutrition requires that there is the need to eat low-fat foods such as vegetables, fruits; whole grains and dairy products with the emphasis on ensuring people do not take in food high in calories. People involved in preparation of food products are required to observe these needs by preparing foods rich in these nutrients to consumers. A properly prepared food contains at least half of whole grains, varied protein content and also contains skim milk or vegetables. Proper nutrition also puts more emphasis on the need to cut consumption of foods rich in solid fats, sugars and salt. This is because it has been observed that many people consume foods containing high fats, sugars and sodium. This results into additional calories that are not needed by the body (Edelstein, 2009). Proper nutrition involves preparation of foods containing low sodium content for the purpose of ensuring our customers do not suffer from high blood pressure. Healthy nutrition is where consumers eat the right amounts of calories for the benefits of their bodies. This is because staying with the right calories requirements ensures a person maintains a healthy weight and manages to keep track of the amount of foods eaten in a day, despite not counting the amount of calories (Elmadfa, 2009). 2. Contributing factors There are a number of factors that contributed to the development of the concept of nutrition. One such a factor is the fact that it is possible to advise people on the methods of food preparation so that the plates they prepare constituted a healthy plate (Wheelock, 1997). This is because many people ignore vegetables in their meal preparation and focus mainly on particular types of proteins. The methods in which some people keep food has also been inappropriate and it has been observed that foods have been poisoned thus affecting the health of consumers. As a result it has been necessary to provide people with the skills of food preservation to maintain the safety and quality of foods. Another driving factor to the conception of the idea of nutrition is the fact that most of consumers of food products consume food rich in high fats, sugars and salt. This has resulted into the need to advice the public on the need to cut on consumption of these foods. In order to ensure the public is well-informed, efforts have been made for the purpose of educating the public (Ridgwell and Mostyn, 1996). The main areas that nutrition services play a role include providing an advice on the quantity of each type of foods that need to be consumed such as the amounts of fats and sugars that need to be consumed. The concept of nutrition can also be understood if there are professionals involved in providing nutritional advice to the public. This has resulted into formation of training departments in various regions with the focus on providing the necessary training of professionals specializing in advising the public on the nature of foods to be eaten and the types of activities that enhance personal health (Elmadfa, 2009). Graduates from these training processes are recruited by the food processing companies while others are empowered to work in other organizations dealing with nutrition consulting organizations. Through the services of these professionals, it has been possible to inform the public about the types of foods they need to eat and the types of physical exercises they need to engage in. Consequently, the idea of nutrition is of great significance towards transformation of lives of many people in the surrounding (Chesworth, 1999). 3. Reinforcement of factors in relation to phenomenon The process of providing nutritional needs to the people in the community can be accomplished by involvement of various teams performing a number of functions with the focus on accomplishing a common goal. An example of a component of such a team is a group of professionally trained cooks who prepare nutritionally healthy foods that is suitable for consumption (Ridgwell and Mostyn, 1996). The preparation of food needs to account for all nutritional needs of the food with the focus on eliminating fats, sugars and sodium. The foods are sold to the public in the main restaurant at affordable prices and needs to be covered so that it cannot be contaminated with microorganisms. Various demographic factors should be considered during preparation of the food. This is because people of different demographic factors have different needs. For instance, the composition of the food should be made with consideration of factors such as the age of the consumers, sex and levels of activity. During the process of food preparation, many factors need to be accounted for. An example of such a factor is the nutritional needs of the food. For instance, food should be prepared with adequate amounts of fats so that customers are not affected when they consume the foods (Thompson and Cohen, 2012). Cooks are also required to prepare foods rich in proteins so that consumers are able to benefit from the nutrients. In addition, there should be a variety of milk products, fruits and vegetables to ensure consumers benefit from these food groups. The food products should be served in adequate quantities and a menu should be created so that there is a variety in the types of foods consumed in a particular day. Another function of nutrition is to provide a guide on nutritional content of foods that need to be consumed. Thus, it is required that professionals in nutrition should serve the function of advising the public on the nature of food they need to consume (Chesworth, 1999). There is also the need to set up centers where the public are advised on the nature of foods they need to consume and the amount of each type of food. This ensures a greater number of potential customers are reached. This paper shows that through proper nutrition, there is a high possibility of a reduction of health problems as a result of nutritional deficiency diseases in children in the communities while adults will improved their eating habits by consuming the types of foods that are recommend them to consume. 4. References Chesworth, N. 1999. Food hygiene auditing. Gaithersburg, Md, Aspen Publishers. Edelstein, S. 2009. Food and nutrition at risk in America: food insecurity, biotechnology, food safety, and bioterrorism. Sudbury, Mass, Jones and Bartlett Publishers. Edelstein, S. 2009. Food and nutrition at risk in America: food insecurity, biotechnology, food safety, and bioterrorism. Sudbury, Mass, Jones and Bartlett Publishers. Elmadfa, I. 2009. European nutrition and health report 2009. Basel [Switzerland], Karger. Europarådet. 2002. Food and nutritional care in hospitals: How to prevent undernutrition: report and recommendations of the Committee of Experts on Nutrition, Food Safety and Consumer Protection : health protection of the consumer. Strasbourg, Council of Europe Publishing. International Conference on Green Communications and Networks, Yang, Y., & MA, M. 2013. Proceedings of the 2nd International Conference on Green Communications and Networks 2012 (GCN 2012). Volume 4 Volume 4. Berlin, Springer. Rees, N., & Watson, D. 2000. International standards for food safety. Gaithersburg, Md, Aspen Publishers. Ridgwell, J., & Mostyn, D. 1996. Examining food & nutrition. Oxford, Heinemann Thompson, B., & Cohen, M. J. 2012. The impact of climate change and bioenergy on nutrition. Dordrecht [etc.], Springer. Wheelock, V. 1997. Implementing dietary guidelines for healthy eating. London, Blackie Academic & Professional. Read More