Nutrition is used to describe the interaction of beneficial materials and other health substances found in food in relation to maintaining development reproduction, and health of all living things. It includes the consumption and absorption of food, digestion biological production of chemical substances for energy metabolism, catabolism, and emission. The diet of any living thing is what it eats, which is largely determined by the availability, preparation, and delectableness of foods. A diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce the risk of food-borne illnesses.
Registered Dietitian and Nutritionists are health professionals who experts in providing trustworthy sustentative dietary advice which includes an evaluation of what can be eaten, and total appraisal of what constitutes nutritional health, including an individual nutritional action plan. They also provide preventive and therapeutic programs at places of employment, schools and similar institutions. Certified Clinical Nutritionists are trained health professionals who also have the requisite knowledge to give dietary advice on the role of nutrition in recurring diseases, including possible prevention and the use of remedial methods by addressing nutritional deficiencies before turning to drugs.
Some historians say that the study of nutrition probably began during the 6th century BC in China. The Chinese Physicians decided that diseases are caused by inadequacies of elements and classified diseases as well as recommended the appropriate food. About the same time in Italy, Physicians wrote of the importance of the balance between what goes in and what comes out and warned that imbalance would result in disease marked by corpulence or extreme thinness. The list of nutrients that people are known to be essential is “almost certainly not complete. Nutrients are usually of two types: macro-nutrients which are needed in comparatively large amounts, and micronutrients which can be consumed in lesser in quantities.
Most foods contain a combination of some or all of the nutrient types, together with other substances, such as poisons for living organism of different types. Some nutrients can be stored internally such as body fat which can be called soluble vitamins while others are required more or less continuously. Poor health can be caused by a lack of required nutrients or, in extreme cases, too much of a required nutrient. For example, both salt and water can be the cause of illness or even death when consumed in large quantities. Other micronutrients can be the source of antioxidants, which have the potential to influence somebody systems. Their necessity is not as well established as in the case of, for instance, vitamins.