Nutrition is determined as a physiological and biological systematic process a living organism regularly uses to sustain its life by consuming food and nutrients. A nutrient is defined as a chemical that an organism demands to exist, develop, and reproduce. In fact, animals, vegetation, fungi, and protists all have to consume certain amounts of dietary nutrients. Depending on their biochemical characteristics, nutrients may be divided into six concrete categories: carbohydrates, proteins, fats, liquids, vitamins, and mineral elements. Three main functions that nutrients undertake in the body are to either give energy, support the structure of the organism, or control chemical reactions. These fundamental processes enable people to move, expel waste, breathe, adapt, and reproduce as well as sense and react to surroundings. Concerning sectional separation, functional foods provide potential health advantages since they can eliminate vitamin shortages, guard against illnesses and encourage healthy development. Inducing gene expression changes a person’s phenotype, whereas genetic polymorphisms, on the other hand, change the biocompatibility of crucial metabolic processes and impact how nutrients connect with them. The “SOAP” steps are related to subjective and objective data, analysis or diagnosis, and plan of action. Subjective and objective datasets are linked to subjective assessments and objective reassessments, analysis or diagnosis step is generally based on assessment information, whereas a plan of action can include the elaboration of treatment procedures. The fact of restricted or questionable provision of adequate food at the domestic level is what the food security audit measures as food insecurity. Cultural differences affect how frequently people consume specific meals, how they are prepared, and how in some circumstances food prohibitions can emerge. People’s and families’ lifestyles are permeated by culture, and it is often believed that culture is a prerequisite for having a particular food preference. (Khatami et al., 2020). Even though cultures can have shared origins, there is a strong correlation between culture and nutrition that can be observed in customs, preferences, values, and standards of conduct.
Reference
Khatami, F., Ferraris, A., De Bernardi, P., & Cantino, V. (2020). The relationship between food heritage and clan culture: is “familiness” the missing link in SMEs?. British Food Journal, 123(1), 337-354.