INTRODUCTION

FOOD, NUTRITION AND NUTRIENT

HEALTH AND FITNESS
IMPORTANCE OF HUMAN NUTRITION
EFFECTS OF NUTRITION TO OPTIMISE HEALTH
CORRECTING INADEQUATE NUTRITION AND DEFICIENCIES
TERRITORIALIZED FOOD SYSTEMS CONTRIBUTE TO HUMAN HEALTH
CONCLUSION
INTRODUCTION
Food and nutrition are closely related to health. Both food and nutrition are matters of
Public Health. In fact, one of the main Public Health concerns includes access to minimal,
essential, nutritionally adequate and safe food for everyone. The term ‘food hygiene’ refers to
production, processing, handling and storage operations which ensure acceptable levels of safety
and quality of foods to the final consumer. Nonetheless, various foodborne pathogens are
associated with foodborne diseases. Fresh vegetables, in particular, have been recently involved
in international outbreaks caused by E. coli O104:H4 in Europe and North America and by
Salmonella and E. coli O157 in the USA. Ready-to-eat (RTE) salads in particular are associated
with foodborne pathogens and there is evidence that they may be involved in the vehiculation of
antibiotic resistance of clinically relevant bacteria. Anyway, from a Public Health point of view,
especially in industrialized countries, where time spent for food preparation is declining, people
could take advantage from RTE salads thanks to the prevention of some chronic diseases
associated with low minerals and fibers uptake. This is a typical example of close relation
between food, nutrition and Public Health. ‘Good nutrition’ is fundamental for a productive life,
but at the moment malnutrition is a Public Health problem worldwide. It is estimated that by
2020, chronic non-communicable diseases, most of which associated with malnutrition, will be
responsible for two-thirds of the global burden of disease (Park et al., 2013).
The problem of undernourishment often coexists with micronutrient deficiencies as well
as overweight and obesity, and thus a large proportion of the world population suffers from some
form of malnutrition. Low diet quality is responsible for micronutrient deficiencies in an
estimated two billion people, while also contributing to the pandemic of overweight and obesity,
which affects over 1.9 billion adults. The global food system has favored the homogenization of
diets and a rapid shift to unhealthy dietary patterns in many parts of the world, resulting in
increased consumption of highly processed and poorly nutritious foods rich in sugar, salt, and
fat, and of animal foods (Lindgren et al., 2018).
FOOD, NUTRITION AND NUTRIENT
 FOOD: can be defined as anything solid or liquid which when swallowed, digested and
assimilated in the body provides it with essential substances called nutrients and keeps it
well. It is the basic necessity of life. Food supplies energy, enables growth and repair of
tissues and organs. It also protects the body from disease and regulates body functions.
  NUTRITION: is defined as the science of foods, nutrients and other substances they
contain; and of their actions within the body including ingestion, digestion, absorption,
metabolism and excretion. While this summarises the physiological dimensions, nutrition
has social, psychological and economic dimensions too.
 NUTRIENTS: are the constituents in food that must be supplied to the body in suitable
amounts. These include carbohydrates, proteins, fats, minerals, vitamins, water and fibre.
We need a wide range of nutrients to keep ourselves healthy. Most foods contain more
than one nutrient such as milk has proteins, fats, etc. Nutrients can be classified as
macronutrients and micronutrients on the basis of the required quantity to be consumed
by us everyday (Brouwer )
HEALTH AND FITNESS
According to World Health Organisation WHO, (2015)
 HEALTH: ‘‘Health is the state of complete physical, emotional, and social well-being,
not merely the absence of diseases or infirmity.’’ All of us want to maintain positive
health, i.e., a perfect blend of physical, social and mental. Taking adequate amounts of
essential nutrients in our diet is necessary to maintain positive health.
 FITNESS: is now defined as the body’s ability to function efficiently and effectively in
work and leisure activities, to be healthy, to resist diseases and to meet emergency
situations. Fitness can also be divided into five categories: aerobic fitness, muscular
strength, muscular endurance, flexibility, and body composition. Being fit prepares one to
meet mental and emotional challenges. One feels strong and energetic if one is fit. Fitness
provides one with the ability to meet routine physical demands with enough reserve
energy to rise to a sudden challenge (WHO, 2015).
EFFECTS OF NUTRITION TO OPTIMISE HEALTH
 INADEQUATE NUTRITION
Here, the starting point is a situation of sub-optimal health that is at least to some extent
attributable to insufficient intake and (or) status of specific micronutrients. The
underlying causes can be diverse and the number of nutrients of concern might range
between one and several. Although in several cases the situation can be improved in a
relatively simple manner, there are also pitfalls to be taken into account. These include
 interdependencies between nutrients, confounders and ‘bystander’ effects, underlying
causes that are not resolved etc.
 MODULATING SUBOPTIMAL HEALTH
This is related to an unhealthy lifestyle, ageing, recovery from disease, etc. In many
countries, obesity and pre-diabetes are highly prevalent in the general population.
Although these conditions may be associated with specific diseases and disorders
including diabetes, cardiovascular diseases and dementia, there is often room and a
demand for more generic health optimization. There is often also at least some insight
into the relationships between cause, intervention and expected measurable results. Going
even further are ‘food as medicine’ strategies which are currently increasingly seen. In
this context, optimizing health not only comprises lifestyle interventions to improve
general health and well-being of patients, but also nutritional strategies to stabilize or
even ‘reverse’ the disease process itself [23]. Here too, however, there are several pitfalls
that must be taken into account. Long term solutions can be disappointing and require
rigorous adaptations of eating habits. As a consequence, quick wins do not exist and
single product solutions usually only have short-term and marginal value (De Carvalho et
al., 2020).
OPTIMISING FUTURE HEALTH
Both from a physiological as well as a regulatory point of view this is the most
challenging category. Although there may be some overlap with the previous category, including
with respect to target groups, the emphasis lies here on effects that go beyond the nutritional
value of food components. In addition, the health domains are much wider than typically related
to nutrition and metabolism. Instead, they focus on ‘improving physiological functioning’ of
processes and systems including the immune system, bone and joints, sleep, well-being etc. The
erratic transitions between normal functioning, abnormal functioning and explicit health
complaints often create complications, both scientifically and regulatory. The idea is that
physiological functioning and resilience are optimised in a more pro-active manner, resulting in
potential health benefits that may in part be beneficial for future situations. Needless to say that
pitfalls are manifold, the most relevant being caused by the need to measure subtle physiological
effects and translate them to actual and perceivable benefits (Shao et al., 2017).
CORRECTING INADEQUATE NUTRITION AND DEFICIENCIES
The finding that single nutrients and their deficiencies could be linked to specific
symptoms and disorders is at the basis of the development of nutrition science as a discipline
during the early 20th century (Shao et al., 2017).
Since that time, several examples of clinically relevant single nutrient deficiencies have
become known, and their resolution can prevent serious and sometimes permanent physical or
cognitive impairments, or even death. Even today, micronutrient deficiencies in particular, due to
poor diets are common and they contribute to major health problems world-wide (Bailey, 2015).
Furthermore, several risk factors for micronutrient deficiencies are known, including age,
use of multiple or specific medication, bariatric surgery, regular strenuous exercise, lack of sun
exposure, disease, adherence to specific diets etc. Next to micronutrients, consumption of
adequate amounts of protein also merits attention in certain groups, such as elderly and
chronically diseased and as global health issue. Although the case of optimizing health by
nutrition may seem rather obvious here, there are still a number of caveats and pitfalls that need
to be considered (Wardenaar et al., 2017).
First of all, it is important to establish whenever possible the underlying cause of the
observed deficiencies and to take into account that insufficient nutrient intake or uptake, or an
inadequate status do often not occur in isolation. Furthermore, nutrients are involved in several
interdependent molecular networks which means that both their deficiencies and their correction
may depend on the status of others. These and other factors mean that nutrients generally show
U-shaped concentration-effect behaviour, which is in contrast to most medicines where often a
sigmoid dose-response curve is observed (Figure 3). As a consequence, there usually exists an
optimum status with a certain bandwidth. Nutrients are often involved in different processes
corresponding to different health endpoints with sometimes different optimums. This may also
lead to changing viewpoints with time. An example is vitamin D, where adequate plasma levels
of the marker metabolite 25(OH)D had originally been estimated based on the role of vitamin D
in bone health. However, more recent insights into the significance of vitamin D in relation to
other processes, including the immune system and muscle functioning, refuelled the discussions
about what optimal levels are, which continues to this day (Brouwer-Brolsma et al., 2013).
 Due to the fact that micronutrients are involved in different processes and may
additionally have non-nutritional, pharmacological effects, their pattern of (side-) effects in the
descending and ascending part of the dose-response curve are likely to be different as well,
making dose-effect extrapolations impossible in these situations. An example is ascorbic acid,
vitamin C, which may be administered, including parenterally, at pharmacological doses several
folds exceeding the Recommended Dietary Allowance (RDA). The close intertwining of
(micro-) nutrients can also lead to a too one-sided focus on correcting single nutrient
deficiencies. For example, it has been found that effects of B-vitamins on cognitive functioning
in elderly depend on their mutual balance and also on the n-3 fatty acid status (Van Soest et al.,
2021).
ROLE OF HUMAN NUTRITION
Human nutrition refers to the provision of essential nutrients necessary to support human life and
health. Nutrition is concerned with food and how the body uses it. Food is essential for life,
providing the fuel the body needs to function and the building blocks that make up cells, tissues,
and organs. Therefore, good nutrition is essential for health and the prevention of diseases.
Research has linked these ingredients to impatience and even aggression. But a healthy diet will
boost your mood and even stave off darkfeelings. The body requires a certain number of calories
simply to carry out its basic metabolic functions such as respiration and maintenance of body
temperature. Additional calories are needed to support physical activity, fight infection, and
rebuild damaged tissues. However, if a person does not take in enough calories, fat is broken
down to provide fuel. Once the fat is consumed or if an individual’s metabolism is disrupted due
to illness, lean body mass (muscle and organs) is then used for fuel and raw materials (Wang et
al., 2021).
TERRITORIALIZED FOOD SYSTEMS CONTRIBUTE TO HUMAN HEALTH
Territorialized food systems may contribute to improved nutritional status and health by
diversifying and incorporating nutritious local crops (e.g., DOCs and FSFs) into the diet. For
example, integration of local crops, such as millet, lentils, chick peas, and others, in one’s diet
may alleviate macro- and micronutrient deficiencies and non-communicable diseases associated
with homogenized diets due to the high nutritional value of these foods (Campos et al., 2013).
However, that more education about the health and nutritional benefits of these foods is
needed for people to integrate this practice into their daily dietary and consumption habits. Data
also suggest that food producers, farming workers, and consumers perceive territorialized food
systems as having a positive impact on their health as well as on achieving a healthier diet.
Territorialized food systems may indeed contribute to a better diet quality and health by
providing easy daily access to fresh fruits and vegetables (Coniglio et al., 2016).
One study included in this rapid review did not directly assess the link between the
territorialized food system and health. However, the authors focused on healthy and sustainable
diets and the availability of the foods that make up these diets within food systems. It is
important to stress that the present rapid review could not identify intervention studies that
assessed the impact of territorialized food systems per se on diet quality or health (Boobis et al.,
2013).
CONCLUSION
Good food is needed for a person to grow well, work hard, and stay healthy. People’s health is
weakened if there is no food security and they are vulnerable to any disease. The failure was not
that of modern medicine, rather, we were failing to deal with the root causes of disease, lack of
food and adequate nutrition, unsafe water, and bad sanitation. Many of the illnesses we were
treating could be prevented of we addressed these core problems. Many common sicknesses
come from not eating enough. The quality of the farmer’s life is greatly affected by disease. To
eliminate the many sources of infections, contagious, nutritional and other diseases, it could
surely make a significant contribution to raising the levels of personal hygiene; it could improve
eating habits and contribute to communal sanitation. Only by working towards a healthy
environment and social justice can we guarantee food security for everyone. Investment in
education that is not accompanied by investment in health and nutrition of children is a net loss
of a country. Therefore, to prevent diseases improved nutritional status required changes outside
the health sector.
 References
Bailey, R.L. (2015); West, K.P., Jr.; Black, R.E. The epidemiology of global micronutrient
deficiencies. Ann. Nutr. Metab., 66, 22–33.
Boobis, A.; Chiodini, A.; Hoekstra, J.; Lagiou, P.; Przyrembel, H.; Schlatter, J.; Schutte, K.;
Verhagen, H.; Watzl, B. (2013); Critical appraisal of the assessment of benefits and risks
for foods, ’BRAFO Consensus Working Group’. Food Chem. Toxicol., 55, 659–675.
Brouwer-Brolsma, E.M. (2013); Bischoff-Ferrari, H.A.; Bouillon, R.; Feskens, E.J.; Gallagher,
C.J.; Hypponen, E.; Llewellyn, D.J.; Stoecklin, E.; Dierkes, J.; Kies, A.K.; et al. Vitamin
D: Do we get enough? A discussion between vitamin D experts in order to make a step
towards the harmonisation of dietary reference intakes for vitamin D across Europe.
Osteoporos. Int., 24, 1567–1577.
Brouwer-Brolsma, E.M.; Bischoff-Ferrari, H.A.; Bouillon, R.; Feskens, E.J.; Gallagher, C.J.;
Hypponen, E.; Llewellyn, D.J.; Stoecklin, E.; Dierkes, J.; Kies, A.K.; et al. (2013). Vitamin
D: Do we get enough? A discussion between vitamin D experts in order to make a step
towards the harmonisation of dietary reference intakes for vitamin D across Europe.
Osteoporos. Int., 24, 1567–1577.
Campos J, Mourão J, Pestana N, Peixe L, Novais C, et al. (2013) Microbiological quality of
ready-to-eat salads: an underestimated vehicle of bacteria and clinically relevant antibiotic
resistance genes. Int J Food Microbiol 166: 464-470.
Coniglio MA, Faro G, Marranzano M (2016) The importance of the microbiological quality of
ready-to-eat salads from a Public Health perspective. J Food Process Technol 7: 1-3.
De Carvalho Yokota, R.T.; Van Oyen, H. Operationalization of Concepts of Health and
Disability. In International Handbook of Health Expectancies; Jagger, C., Crimmins, E.M.,
Saito, Y., De Carvalho Yokota, R.T., Van Oyen, H., Robine, J.-M., Eds.; Springer
International Publishing: Cham, Switzerland, 2020; pp. 3–18.
Lindgren, E.; Harris, F.; Dangour, A.D.; Gasparatos, A.; Hiramatsu, M.; Javadi, F.; Loken, B.;
Murakami, T.; Scheelbeek, P.; Haines, A. (2018) Sustainable food systems—A health
perspective. Sustain. Sci. 13, 1505–1517.
Park S, Navratil S, Gregory A, Bauer A, Srinath I, et al. (2013) Generic E. coli Contamination of
Spinach at the Preharvest Stage: Effects of Farm Management and Environmental Factors.
Appl Environ Microbiol 79: 4347-4358.
Shao, A.; Drewnowski, A.; Willcox, D.C.; Kramer, L.; Lausted, C.; Eggersdorfer, M.; Mathers,
J.; Bell, J.D.; Randolph, R.K.; Witkamp, R.; et al. Optimal nutrition and the ever-changing
dietary landscape: A conference report. Eur. J. Nutr. 2017, 56, 1–21.
Van Soest, A.P.M.; van de Rest, O.; Witkamp, R.F.; de Groot, L (2021). Positive effects of folic
acid supplementation on cognitive aging are dependent on omega-3 fatty acid status: A
post hoc analysis of the FACIT trial. Am. J. Clin. Nutr., 113, 801–809.
Wang, D.D.; Nguyen, L.H.; Li, Y.; Yan, Y.; Ma, W.; Rinott, E.; Ivey, K.L.; Shai, I.; Willett,
W.C.; Hu, F.B (2021); The gut microbiome modulates the protective association between a
Mediterranean diet and cardiometabolic disease risk. Nat. Med., 27, 333–343.
Wardenaar, F.; Brinkmans, N.; Ceelen, I.; Van Rooij, B.; Mensink, M.; Witkamp, R.; De Vries, J
(2017). Micronutrient Intakes in 553 Dutch Elite and Sub-Elite Athletes: Prevalence of
Low and High Intakes in Users and Non-Users of Nutritional Supplements. Nutrients, 9,
142.