Nutrition

Introduction

 According to Wedman & Kirchhoff (2006), Nutrition is a study where nutritionists study the food (nutrients) for the purpose of maintaining health and well-being. Smolin & Grosvenor (2009) add that nutrition is an effective factor used in improving health and performance in life. Human beings are required to have an optimal nutrition in order to live healthy lifestyle.  Optimal nutrition is important since it promotes physical growth and brain development during childhood. For example, children who take iron reduce the risk of anemia and they improve physical activities. Nutrition mainly increases physical activity and contributes to better life outcomes.  In adults, nutrition is important in growth and development and optimal nutrition prevent diseases such as cancers, heart attacks and more. Optimal nutrition has a major impact not only in health but also in economy as it reduces cost to nations and families.

Nutrition involves all processes used in obtaining nutrients for life support in organism.  Nutritional science covers various disciplines designed to study and investigate food components for health performance in human beings (Wedman & Kirchhoff, 2006). Nutrition is important in sustaining life and lack of nutrition leads to ineffective functions, disease and death. For example, diet which majority of Americans consume lack enough nutrients and they have developed poor dietary habit.  In fact, majority are unhealthy eaters since they consume food with full of sugar, starch and calories and they fail to eat fruits and vegetables.  The poor eating behaviors have contributed to overweight, hypertension, diabetes, heart disease, sleep apnea, cancer and depression.  However, The Academy of Nutrition and Dietetics is a worldwide organization which helps people especially Americans to follow the correct diet (Wedman & Kirchhoff, 2006). Health is important as it provides the ability to conduct daily operation, to communicate, to learn and more importantly to achieve goals in life.

 Nutrition is a broader term which involves the scientific process of investigation of food and health and how organisms can consume food to decrease the risk of diseases.  In addition, nutrition is a scientific field which studios how food and eating can improve economy, social culture and psychological development. According to World Health Organization, health is a state when human beings have physical and social well being and are free from diseases (Smolin & Grosvenor, 2009).  Health is important as it helps human beings maintain an optimal growth, effective functions of body tissues, provides ability to maintain mental health and to combat diseases. Minerals and vitamins are in this category of nutrients   needed by the body. Other term which is found in nutrition science is malnutrition and the term stands for a pathological state which occurs when human beings have deficiency   or excess of nutrients. Malnutrition is divided into four categories which comprise under nutrition- occur when human beings fail to take sufficient nutrients   for a long period of time. Over nutrition-occurs when human beings consume excess nutrients for a long period of time. Imbalance-occurs when essential nutrients are not taken and last is specific deficiency which occurs when human beings lack individual nutrients. Nutrition science is a field where nutritionists creates a hypothesis, conducts tests and observes the results (Smolin & Grosvenor, 2009).

 History of nutrition in science

The history of nutrition comprise the history of food, means  of  production and distribution,  diet and associated habits of eating,  foodstuffs and society. Various theories have come up with human practices which have aided nutrition science. In discussing the history of nutrition, Kamminga, (1995) states that States from Western capitalist were the first to establish laboratory science which manly dealt with human diet. The modern nation state view nutrition as a science and they concentrate much on health and welfare.  The states believe that citizens need good health for them to carry out physical labor and fight for the state in times of war.  In addition, the state has the duty to ensure that citizens are educated and provided with resources for them to carry out normal activities for life and state development. Up to that point, it is important to understand that in 19^th century, it was assumed that for state and citizens to carry out functions effectively and bring development, health diet were key elements (Kamminga, 1995).  In other word, adequate diet was necessary and study and research on diet was tied into different field of science namely, chemistry and physiological chemistry. The modern state nations support the research of diet in these field though establishing university laboratories.  States also established dietary intervention through providing food to civilian population. The population was provided with school milk, hospital diets food supplements and media was used to educate people on nutritional issues. The dietary intervention positively impacted sociopolitical and economic areas.  Nutrition science started back in 1840 and during this period, professionals and physiologist started investigation on physiological chemistry and they mainly focused on nutrition (Kamminga, 1995). 

Importance of nutrition

DUMLU et al, (2014) assert that nutrition is important to critically ill patients in intensive care units. Patients require nutritional intake to prevent malnutrition. Note that poor nutrition deteriorates the disease and patients require proper feeding method in order to improve from the condition. A nutritional assessment is done to determine the intestinal function and hemodynamic status as well as role of carbohydrates and other minerals and vitamins (DUMLU et al, 2014) The article asserts that malnutrition occurs when body lacks macro and micro nutrients and this affects cell mass and causes organ dysfunction.  To prevent this problem to critical ill people in ICU, nutritional support prevents nutritional deficiency. Rogers, (2015) adds that nutrition is important in controlling cancer. Optimal nutrition helps child in development and growth.  In children and adults suffering from cancer, nutrition reduces mortality and improves quality of life. However, coordinated approach is aligned with detection of cancer epidemiology, treatment and rehabilitation. In addition, cancer is controlled by conducting evidence-based strategies and implementing health programs for detection, diagnosis and prevention.  Nutrition play role in supportive care and prevention (Rogers, 2015).  Evidence of nutrition role on controlling cancer is derived from a case-control studies which states that during early pregnancy, fruit, vegetables and   vitamin supplements prevents pediatric cancers. In addition, a meta-analysis studies show that multivitamins prevents neuroblastoma and tumors.  Holmes (2010) asserts that nutritionist play an important role in patients with chronic illnesses. Nutrition meets physical requirements and also provides psychological benefits.  Patients in palliative care suffer from symptoms which affect the appetite. This leads to undernutrition which then causes morbidity and mortality. The latter is influenced by impairing of muscle function, reduction of cardiac output, immune dysfunction and increases infection risk. Patients who fail to take enough nutrients suffer from mental problems (Holmes, 2011). Nutrition in palliative care plays an important role in sustaining life and nutritional status. By receiving sufficient nutrients, patients are able to repair the damaged tissues, meet the metabolic demands, maintain immunocompetence and promote quality of life. In palliative care, nutrition should be administered in patients’ life since it   alleviates symptoms associated with depression, infections and more. During the early stage, clinical management should be supported by psychosocial support and nutrition.

Importance of vitamin and mineral

 Vitamins and minerals are important in the body and they are only used in small amount. They play an important role of burning calories and regulating functions.  Minerals are elements which do not have contain carbon (inorganic) and the lack of minerals in the body results in weight gain, poor reproductive traits and more (Campbell  & Jacobson, 2013). There is macro and micro minerals and both play an important in growth and development. For example, macro minerals are needed in large amount and they include sodium, potassium chlorine and more.  Macro minerals are good for body functions and skeletal growth. Micro minerals are needed in small amount and they include zinc, iron, copper, fluorine and more. They play role in the production of energy, strengths bones and teeth, produces hemoglobin and other functions (Campbell & Jacobson, 2013).  Vitamins sources are important for body functions. They also promote health and reduce the risk of diseases.  Different types of vitamins perform various roles which enhances growth and development.

 

Do we need to take vitamin and mineral supplements?

 In addressing the question on taking supplements, Natow & Heslin, (2004) state that supplements such as pills or capsules act like a car insurance which does not assist in safe driving. In other words, supplements are important but they do not replace the healthy foods. Natow & Heslin, (2004) answers this question in a unique manner as he says that before choosing to take supplements, everyone should consider issues like, losing weight, recovering from illness, smoking, alcohol, stress, pregnancy, breastfeeding among other medical questions.  For instance, multivitamin are mineral supplements taken to prevent chronic illnesses. In addition, it is recommendable that even if people may decide to take supplements, they should combine with health diet. Other thing to understand is that dietary supplements promote a healthy life but the drug prescribed as supplements cause health problems (Natow & Heslin, 2004).  Thus, people should make wise choices and ensure safe dietary supplements.  In making health choices, food should be first priority, and then supplements should come later.  In U.S, adults who use supplements comprise 40% while children comprise 30%. This is an indication that majority of individuals do to take supplements instead they derive vitamins and minerals from health diet. Compared with food, supplements are expensive. Thus, the only wise thing to do is to eat health food and do exercise (Natow & Heslin, 2004).

Vitamins and Minerals Tables

Vitamins

Vitamins	Function	Source	Deficiency
Vitamin A	-Effective for growth and development -promotes visual system -maintains epithelia cellular integrity (WHO & FAO, 2004).	-Milk, -fish liver oils  -eggs -spinach -carrots -melon  -pumpkin  -orange fruits  -liver -butter	-Causes xerophthalmia Night blindness  -poor reproduction  anemia  -Poor growth and development.
Vitamin D	-Maintains  blood levels  -modulates cell cycle  fights infection -controls blood pressure  -produces insulin -used in born formation  -regulates calcium and phosphate  -support kidney function   -supports bones growth -modulates cell cycle proteins  -provides response to infections (WHO & FAO, 2004).	-direct sunlight  -Milk  -orange juice -eggs  -fortified cereals -fortified yogurt -margarine  -fish liver oil -yeast -fatty fish	-Causes rickets in children -weak bones in adult -affects glucose metabolism -glucose intolerance -reduces cell functions -muscles weakness  -bone fractures -unexplained fatigue (WHO & FAO, 2004).
Vitamin K	-Maintains normal coagulation - acts in carboxylation reaction -regulates blood clotting	-Green leafy vegetables such as spinach, Kale, Broccoli  -vegetable oil such as olive -peanut -sunflower -menaquinone-rich food such as  livers and cheeses (WHO & FAO, 2004).	-Causes internal hemorrhaging  -bleeding in children,
Vitamin E	-Has a defense systems which protects  the production of oxidizable substrates -reduces cardiovascular disease - prevents lipid peroxidation,	-Animal fats and meats -Fruit  -cereal  -eggs  -fish, vegetable oil such as coconut, olive, -sunflower	-Causes leakage of muscle enzymes -increases  lipid peroxidation  -increase erythrocute -haemolysis -weak bones
Vitamin C	Acts as a reducing agent enzymatic function Miscellaneous functions (WHO & FAO, 2004).	-Fruits such as citrus fruits ,water melon, mangoes -vegetables, such as broccoli, tomatoes,	-Causes scurvy  -join pain  -gums bleeding
Vitamin B-12	-Promotes the growth  of muscles -maintains red blood cells -produces amino acid	-Eggs -red meat  -milk  -liver  -cheese  -eggs -cheese  -seafood (WHO & FAO, 2004).	-Anemia  -depression -fatigue  -weakness
Vitamin B-6	-Changes food into energy - prevents infection -growth and development in children  -prevents heart diseases -promotes brain functions (WHO & FAO, 2004).	-Check peas  -cereal  -spinach  -potatoes  -bananas -brown rise	-Anemia -depression nausea -skin rashes disorder  -insomnia
Vitamins B-1 (thiamin) B-2 (riboflavin)	-Changes food into energy -promotes eyesight, -promotes nervous system  -prevents sores	-Corals  -eggs  -milk -vegetables  -water melon  -avocado -whole grain  -milk  -meat  -yogurt (WHO & FAO, 2004).	-Confusion  -weak muscles  -anemia  -anorexia  -itching
Vitamin B-3	-Converts food into energy  -maintains health skin, -helps in  digestive system	-Fish -red meat  -peanuts  -whole grain -mushrooms -milk -mango	-Nausea  -mental confusion -inflammation  -headache -insomnia -fatigue
Vitamin B-9	-Promotes red blood  cells growth  -prevent birth defects	-Vegetables -citrus  fruit  -meats - fish	-Anemia -digestive disorders -weight loss -irritability

 

Minerals

Minerals	Function	Source	Deficiency
Calcium	-Provides skeleton rigidity  -helps in blood clotting  -helps in the functions of nervous system -secrets hormone  Bone formation (WHO & FAO, 2001).	-Rice  -broccoli  -fortified cereals  -daily products  -yogurt  -leafy vegetables  -kale  -milk (WHO & FAO, 2001).	-Affects brain functions -memory loss  -metal confusion -rickets in children -milk fever -hypocalcaemia (WHO & FAO, 2001).
iron	-Produces hemoglobin -transports electron -supports immune system	-Meat -Vegetables -beans -peas  -liver -whole grain -eggs	-Anemia, -headaches  -retarded growth -cracked lips -palpitations -weakness -insomnia (WHO & FAO, 2001).
magnesium	-Supports mitochondria function  -maintain heart rhythm	-Vegetables  -bean -nuts milk -legumes -sunflower seeds -spinach	-Muscle cramps -fatigue
phosphorus	-Regulates calcium -promotes fertility -maintain body minerals (WHO & FAO, 2001).	-Nuts -eggs - meat  -chicken - milk  -cheese	-Bone pain  -Weakness  -irritability -rickets -poor appetite
Potassium	-Maintains body fluid -promotes electrolyte function - Nerve transmission (WHO & FAO, 2001).	-Potatoes  -bananas -apples  -spinach  -chicken -cheese -egg	-Muscle cramps -weakness -loss of hair
Sodium	-Transfers nutrients -removes water -maintains remen and blood pH (WHO & FAO, 2001).	-Salt  -Cheese -cured meat -bread	-Affects male fertility -urine licking
Zinc	-Promotes normal growth  -regulates appetite -strengthens immune system   -repair tissues -supports immune  syste(WHO & FAO, 2001).	-Spinach  -Chicken  -liver  -beans  -poultry -meat  -nuts	-Impotence  -loss of appetite  -mental slowness - poor wound healing (WHO & FAO, 2001).

 

 

 

 

 

Conclusion

Nutrition is a broad term which means the science of investigating the food which is required by the body and it also means the habit of utilizing food rich in nutrients.  Vitamins and minerals are nutrients and body requires nutrition which respect to physical activities, diseases among other factors.  Nutrition is important as it enhances growth and development and the more people take nutrients the more they prevent illnesses and prolongs the days of life.  Other important point which research has shown is that supplements are important but it should be taken in dietary concern.  For example, vegetarians, people with food allergies, pregnancy women, older adults and patients with medical condition may be prescribed supplements. However, supplements should not be used to maintain healthy life but rather people should eat healthy diet full of nutrients such as vitamins and minerals. The research has shown that nutrition is maintained through developing healthy eating habits and more importantly making wise food choices.  It is recommendable that people should plan a dietary pattern   in order to provide the body with minerals and vitamins required.

 

 

 

 

 

 

 

 

 

Reference

 

Campbell, T. C., & Jacobson, H. (2013). Whole: Rethinking the science of nutrition. BenBella Books,

 

DUMLU, E. G., ÖZDEDEOĞLU, M., BOZKURT, B., TOKAÇ, M., YALÇIN, A., ÖZTÜRK, L., & KILIÇ, M. (2014). A

general consideration of the importance of nutrition for critically ill patients. Turkish Journal Of

Medical Sciences, 44(6), 1055-1059. doi:10.3906/sag-1308-68

 

Holmes, S. (2011). Importance of nutrition in palliative care of patients with chronic disease. Primary

Health Care, 21(6), 31-39.

 

Kamminga, H. (1995). The science and culture of nutrition. Amsterdam [u.a.: Rodopi.

 

Rogers, P. C. (2015). Importance of nutrition in pediatric oncology. Indian Journal Of Cancer, 52(2), 176-

178. doi:10.4103/0019-509X.17583

 

Natow B. Annette & Heslin Jo-Ann. (2004). The Vitamin and Mineral Food Counter. Simon and Schuster, 

 

Smolin A. Lori & Grosvenor B. Mary. (2009). Basic Nutrition. Infobase Publishing

 

 

Wedman, B., & Kirchhoff, . (2006). Nutrition: Steps to healthy living. St. Louis, MO: Milliken Publishing

Company.

 

 

World Health Organization and Food and Agriculture Organization of the United Nations. ( WHO & FAO).

2004. Vitamin and mineral requirements in human nutrition. Second edition.

 

World Health Organization and Food and Agriculture Organization of the United Nations. (WHO & FAO).

(2001). Human vitamin and mineral requirements. Food and Nutrition Division FAO Rome