why do we need nutrition in our body

Consuming a sensible, balanced diet can help us to achieve optimal health throughout life. NHMRC has guidelines for healthy eating based on the best available scientific evidence including the
and. The NHMRC invested approximately $336 million into nutrition related research from 2002 to 2012. Eating a balanced diet is vital for good health and wellbeing. Food provides our bodies with the energy, protein, essential fats, vitamins and minerals to live, grow and function properly. We need a wide variety of different foods to provide the right amounts of nutrients for good health. Enjoyment of a healthy diet can also be one of the great cultural pleasures of life. The foods and dietary patterns that promote good nutrition are outlined in the Infant Feeding Guidelines and Australian Dietary Guidelines. An unhealthy diet increases the risk of many diet-related diseases. The major causes of death, illness and disability in which diet and nutrition play an important role include coronary heart disease, stroke, hypertension, atherosclerosis, obesity, some forms of cancer, Type 2 diabetes, osteoporosis, dental caries, gall bladder disease, dementia and nutritional anaemias.


The Infant Feeding Guidelines and Australian Dietary Guidelines assist us to eat a healthy diet and help minimise our risk of developing diet-related diseases. The Infant Feeding Guidelines provide health workers with the latest information on healthy feeding from birth to approximately 2 years of age. This includes advice on breastfeeding, preparing infant formula, and introducing solid foods. Common health related concerns and how to overcome feeding difficulties are included. The Infant Feeding Guidelines are relevant to healthy, term infants of normal birth weight ( 2500g).


The Australian Dietary Guidelines use the best available scientific evidence to provide information on the types and amounts of foods, food groups and dietary patterns that aim to promote health and wellbeing, reduce the risk of diet-related conditions and reduce the risk of chronic disease. The Australian Dietary Guidelines are for use by health professionals, policy makers, educators, food manufacturers, food retailers and researchers and encourage healthy dietary patterns to promote and maintain the nutrition-related health and wellbeing of the Australian population The content of the Australian Dietary Guidelines applies to all healthy Australians, as well as those with common diet-related risk factors such as being overweight. They do not apply to people who need special dietary advice for a medical condition, nor to the frail elderly. A website on the Eat for Health Program is at.


The Nutrient Reference Values for Australia and New Zealand Including the Recommended Dietary Intakes (NRVs 2006) outline the intake levels of essential nutrients considered adequate to meet the nutritional needs of healthy people for prevention of nutrient deficiencies. The document is intended for use by health professionals to assess the likelihood of inadequate intake in individuals or groups of people. A website on the Nutrient Reference Values for Australia and New Zealand Including the Recommended Dietary Intakes (2006) is at. The NRVs will be reviewed in an ongoing manner as resources allow. NHMRC approved the revised NRV recommendations for fluoride on 21 November 2016 and sodium on 13 July 2017 under Section 14A of the National Health and Medical Research Council Act 1992. These were published in March 2017 and September 2017 respectively.


Further information is available on the. As carbohydrates break down during digestion, they are turned into glucose. Cells pick up glucose molecules with the help of insulin and use them for energy. When carbs are not around, your system automatically turns to fat or protein for energy, so it is important to have the right balance of each nutrient. Both carbohydrates and protein have 4 calories per gram, but fat is a concentrated source of energy offering 9 calories per gram. You need 45 to 65 percent calories from carbohydrates, which amounts to 225 to 325 grams for a 2,000-calorie diet, according to the Dietary Guidelines for Americans 2010. Between 10 and 35 percent of your calories need to come from protein, or 50 to 175 grams based on a 2,000-calorie diet. Fat should account for 20 to 35 percent of your calories. For a 2,000-calorie diet, this amounts to 44 to 77 grams of fat.

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