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    Classified of Nutrition :Macronutrients and Micronutrients (2 Main Nutritions)

Necessity of Nutrition in Daily LIfe

Necessity of Nutrition

Necessity of Nutrition has  important role in our daily life to improve our health . Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. Necessity of Nutrition is  to fight with gems growing in our body.

Nutrition includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.In future for human Necessity of Nutrition would be act as diet in daily life due to the need of the body.

The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food borne illnesses.

Necessity of Nutrition makes important roles in growing age and old age.

History of human nutrition

Hippocrates lived about 400 BC, and Galen and the understanding of Nutrition followed him for centuries.The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, cautioned those with pain inside to avoid eating onions for three days. Scurvy, later found to be a vitamin C deficiency, was first described in 1500 BC in the Ebers Papyrus.

History of human nutrition

In China, the concept of “qi” developed which actually means energy which we eventually get from the diet we eat and it was also related to  spirit or “wind”.Food was classified into “hot” (for example, meats, blood, ginger, and hot spices) and “cold” (green vegetables) in China, India, Malaya, and Persia .

Humors developed perhaps first in China alongside qi which was actually a system of medicine . Ho the Physician concluded that diseases are caused by deficiencies of elements   (Wu Xing: fire, water, earth, wood, and metal).

Around 1770, Antoine Lavoisier discovered the details of metabolism, demonstrating that the oxidation of food is the source of body heat. Called the most fundamental chemical discovery of the 18th century,Lavoisier discovered the principle of conservation of mass. His ideas made the philologist theory of combustion obsolete.

Classified of Nutrition

It is broadly classified into two main categories i.e. Macronutrients and Micronutrients.


The Macronutrients are carbohydrates, fiber, fats, protein, and water. The Macronutrients (excluding fiber and water) provide structural material (amino acids from which proteins are built, and lipids from which cell membranes and some signaling molecules are built) and energy. For More ……


The Micronutrients are Vitamin A,Vit. B1,Vit. B2,Vit. B12,Vit. C,Vit. D,Vit. E,Vit. K , Omega-3 fats,Omega-6 fatty acids and Cholesterol and more……

Why Need of  Nutrition

The most important consideration in menu planning is to ensure that the meal fulfills the Nutrient needs of the individual consuming the meal. For example if the meal is planned for an industrial worker it must meet the recommended dietary allowances for that age group.

Foods from all basis food groups should be included in each meal so that the meal is balanced and nutritionally adequate. The Necessity of Nutrition is for our healthy lifestyle. It means to say that good nutrition your body gets all the nutrients vitamin , mineral and body need to function properly.

It providing us energy and growth and substances necessary to regulate chemical process. It has reduce your risk of chronic diseases and promote overall health. Necessity of Nutrition can help  to reduce High Blood Pressure , Lower high cholesterol , diabetes , stroke and Osteoporosis. It can help to improve your energy level , improve your recover from illness  and  improve your fight off illness.

Nutrition  Requirements

The Nutrition requirements are main features of the diet are as follows :-

  1. Food should be easy to chew , liquid preparations should be included in each meal as they are light and easy to digest.
  2. Hot meals should be served attractively as appetite is low.
  3. Five small meals should be preferred to a three meal pattern.
  4. Gas forming foods and strongly flavored vegetables such as Bengal gram , cauliflower , cabbage and onion should be avoided.
  5. Low calorie density and high satiety value foods should be included.

Sources Of Nutrition

Nutrition Sources
Vitamin A Milk , fats of animal origin, cod liver oil, eggs, Carrots , green leaves, butter , cream , fruits etc.
Vitamin D Fish liver oils , fortified milk , vanaspati and margarine. Natural foods such as butter , milk and fish have it in small amounts.
Vitamin E Milk, Wheat germ oil, Lettuce and Green vegetable, Nuts
Vitamin K Alfa alfa, Spinach,Cauliflower,Cabbage
Thiamine (Vitamin. B1) Foods rich in protein such as pork, liver, pulses, groundnut and eggs are good sources. Wholegrain and enriched cereals parboiled rice, unpolished rice and sprouted pulses contribute B1. Soya bean is a rich source
Vitamin B2 (Riboflavin) Liver , meat extract, eggs, kidneys, yeast , milk , cheese.
Niacin Whole meal flour , milk , meat extract , liver, kidneys, eggs.
Vitamin B6 (Pyridoxin) Liver , meat , fish , molasses , leguminous plants, cabbage.
Folic Acid Liver, kidney , green leafy vegetables , whole pulses and yeast and in fermented food such as idli , dhokla and dosa. Some bacteria present in the intestinal tract are capable of synthesizing the vitamin
Vitamin C Green Vegetables , fresh fruits , amla , germinating cereals. Rose lips are the richest sources of Vit. C.
Vitamin B12 Liver, meat, fish , eggs , milk. In the stomach Vit. B12 if released from food and forms a complex with intrinstic factor from gastric mucosa. This Vit. B12 Intrinsic factor complex as such is absorbed, after which B12 Intrinsic factor complex as such is absorbed , after which B12 is released and enters circulation.
Zinc oysters, meat, fish, poultry, eggs, wholegrain cereals, peanuts
Sodium table salt, meat, milk, cheese, seafood, spinach, celery
Magnesium Milk , cheese, fish, meat, whole grains , pulses and nuts contain magnesium.
Iron Vegetable sources are cereals , beans , bajra , lentils , spinach , dried peach and apricot.
Non-vegetable sources are liver , kidney , brain , egg yolk , meat and fish
Iodine Sea food like fish , shellfish , fishliver oils are the richest sources. The iodine content of vegetables , fruits and cereals depends upon the iodine of the soil
Fluoride Milk , eggs and fish are important sources. Fluoridation of water to ensure a concentration of a safe and economical way to reduce the incidence of dental caries
Potassium Meat , fish and poultry foodstuffs are good sources of potassium. Fruits , vegetables and whole grain cereals are especially high in potassium. Banana , potatoes, tomato , carrots , grape fruit juice.
Phosphorus It is widely distributed in both plants and animal foods. Diets rich in protein and calcium provide sufficient phosphorus. Eggs , milk , meat , fish and flour are excellent sources of phosphorus. Whole grain cereals are good source but fruits and vegetables as whole are low in phosphorus content


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