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Nutrition and Performance Final - Essay Example

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The most appropriate and commonly accepted definition of nutrition entails the intake and consumption of food and edible materials that living organisms require for growth and development (Nordqvist, blog). The human body contains millions of cells that require nourishment in…
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Nutrition and Performance Final
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Download file to see previous pages Combined with the intake of Vitamin D, the two minerals enhance the development of the bone marrow. The bone marrow forms the basic and primary ‘factory’ of bones. Sufficient intake of the above minerals and vitamins prevent, and, in most instances delay, such bone-related diseases like osteoporosis (Insel 635).
Nutritionists and dieticians always drive home the point of practicing proper nutrient intake in young children. The development of the brain counts on the proper intake and balancing of fatty acids, more so the omega type (Nordqvist, blog). As such, the potential of the brain to take part in activities acquires a solid foundation. Further, the later capabilities of the brain get enhanced with the daily intake of the above fatty acids.
Nutrition based on low intake of both cholesterol and low fats every day reduces the chances of attacks by heart diseases. It occurs as common knowledge that the high intake of fats fosters the development of heart-related diseases. What has remained in the background involves the tedious procedure the body undergoes in fat digestion and absorption. Therefore, the understanding of the effects of fats and cholesterol early in life, and the implementation of low-fat nutrition reduces heart-related diseases later in life.
The make-up of carbohydrates consists of atoms of carbon, oxygen and hydrogen in specific quantities (Insel 146). The major classifications of carbohydrates include monosaccharaides, polysaccharides and disaccharides. The nutritional importance of a given saccharide depends on its complexity, which determines time taken for digestion and absorption. The required intake of carbohydrates per gram of food ingested lies at about four kilocalories. Carbohydrates break down to release energy for body use (Insel 147). They can also spike the level of blood sugar.
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