Nutrition and Disease

Diet and nutrition are important factors in the promotion and maintenance of good health throughout your lifespan. The latest scientific evidence on the nature and strength of the links between diet and chronic diseases is rapidly increasing worldwide.  Chronic diseases established are those that are related to diet and nutrition and present the greatest public health burden, either in terms of direct cost to society and government, or in terms of disability adjusted life years (DALYs). These include obesity, diabetes, cardiovascular diseases, cancer, osteoporosis and dental diseases.(Who, n.d.)

Here are three reasons why following a healthy diet is important:

      Healthy nutrition is important thoroughout your lifespan

• To maintain health by preventing loss of muscle strength, bone mass, and vitamin deficiency states;
• To prevent diseases such as heart attacks, strokes, obesity, osteoporosis, and certain cancers;
• To help control and/or treat chronic diseases and conditions such as high blood pressure, diabetes, mellitus, sleep apnea and celiac disease

 Maintaining health

The body requires carbohydrates, fats, proteins, vitamins, and minerals to maintain healthy organs, bones, muscles, nerves, and to produce hormones and chemicals that are necessary for the proper function of organs.

Vitamins and minerals are naturally occurring substances that are essential for the growth and function of the body. Vitamins and minerals are both necessary (in small amounts) for normal chemical reactions (metabolism) in the body.

The Dietary Guidelines for Americans, published in 2010 by the United States Department of Agriculture (USDA), contains guidelines for healthy diets based upon review of scientific studies for people above 2 years of age. These guidelines recommend that a healthy diet should:

• balance calories with physical activity to manage weight;
• consume more of certain foods and nutrients such as fruits, vegetables, whole grains, fat-free and low-fat dairy products, and seafood;
• consume fewer foods with sodium (salt), saturated fats, trans fats, cholesterol, added sugars, and refined grains.

Reference

Sizer, F. and Whitney, E. (2012). Nutrition: Concepts and Controversies, MyPlate Update (12th ed.) Mason OH: Cengatge Learning

World Health Organization  (WHO), (n.d) Nutrition, The Global Burden of chronic. Retrieved from http://www.who.int/nutrition/topics/2_background/en/