Nutrition and Health | Uncategorized

Eating and ill health

Undernutrition, starvation and famine still prevails in many countries. Threequarters of the people in the world rely on locally produced cereal staples to supply most of their dietary energy. In any country where more than twothirds of the dietary energy comes from cereals one can expect malnutrition to be prevalent, because cereals cannot supply all…

Nutrition and Health | Uncategorized

The energy balance

We remain at constant body weight only if we achieve a balance between energy intake and energy output. Energy intake results from the ingestion of food, there is no other route for energy absorption. Energy output is achieved through a variety of mechanisms. Everyone who is alive, whether asleep or even unconscious, is using energy…

Nutrition and Health | Uncategorized

Sweetness

Man has always craved for sweetness but it is only within this century that the vast quantities of sugar now consumed have become available. Sugarbeet and cane are grown specially lor sugar production. Consumption now runs at an average of one kilogramme (two pounds) per head per week in Britain. Granulated white sugar is a…

Nutrition and Health | Uncategorized

Eggs, chocolate and cheese

Eggs have always been considered extremely nutritious because they contain all the nutrients necessary for the growth of the young chick. Recent research into coronary heart disease has revealed that not only saturated fats, but also a fatlike substance called cholesterol which is concen trated in egg yolks, may contribute to the disease. Some doctors…

Nutrition and Health | Uncategorized

Fats

Margarine was invented in 1869 by a French chemist, who used suet to produce a cheap type of fat to supply the soldiers in the FrancoPrussian War. The Dutch invented a method of adding hydrogen to the unsaturated vegetable oils thus causing them to solidify. It has taken considerable research to develop the modern product….

Nutrition and Health | Uncategorized

Bread

For many centuries white bread was regarded as an expensive luxury food, owing to the low yield of flour after the removal of bran and wheat germ during milling. Wholemeal and bran breads were eaten by poor people. Several factors contributed to the increased availability of flour, that made white bread available to the whole…

Nutrition and Health | Uncategorized

Modern foods

There is nothing new about man’s need to preserve food for storage or convenience of preparation. Sundrying, salting, pickling and smoking are methods which have been used for centuries and are still used today. Recent advances in technology have made it possible to preserve food by decreasing the risk of microbiological spoilage with less loss…

Nutrition and Health | Uncategorized

Vitamins

In a recent survey, ninetynine percent of the people questioned had heard of vitamins. Nowadays we hear a great deal about vitamins as there is hardly one which does not have a controversial aspect. Many of the vitamin requirements were established decades ago but claims are now being made for large doses of vitamins which…

Nutrition and Health | Uncategorized

World wide foods

Although food habits and customs differ widely throughout the world, man’s requirements for health vary little between the different races. Everyone needs an abundant source of energy, and a starchy food called a staple usually dominates the eating of any particular culture. Starches have to be cooked to be digested so staples are prepared in…

Nutrition and Health | Uncategorized

Feeding an expanding population

Population growth by the middle of the nineteenth century had outstripped the increased production of food and the food laws, banning the import of food had to be repealed. Food production and distribution methods lagged behind the new lifestyle imposed by the Industrial Revolution. The country people sent much of their food to the overcrowded…

Nutrition and Health | Uncategorized

Drinking

The major constituent of our bodies is water, and we need plenty of water passing through our systems to keep us healthy. Man can only survive a few days without water whereas he can last for months without food. Tap water also supplies minerals and trace elements. Coronary heart disease is less prevalent in hard…

Nutrition and Health | Uncategorized

Protein and amino acids

While the biochemists were exploring the vitamins, the physiologists were busy investigating the needs of the whole animal. Nearly two centuries ago the first measurements of the energy expenditure of animals were made, by enclosing them in an insulated chamber and observing the amount of ice melted by heat from their bodies. Lavoisier also measured…