Matnæring

Matnæring refers to the study and content of nutrients in food and how these nutrients contribute to health, growth, and energy for the body. It encompasses the identification, quantification, and interpretation of what foods supply in terms of calories, essential substances, and other components that influence well-being.

The core components of matnæring include macronutrients—proteins, carbohydrates, fats, and fiber—that supply energy and structural material; and micronutrients—vitamins and minerals—that support metabolism, immunity, and enzymatic processes. Water is also essential. Nutritional energy is measured in kilocalories (calories) or kilojoules. The concept of nutrient density highlights foods that provide more nutrients per calorie, guiding healthier choices.

Bioavailability describes the proportion of ingested nutrients that the body can absorb and utilize. This can be affected by food matrix, preparation methods, interactions between nutrients, and individual factors such as age and health status. Processing, storage, and cooking can alter nutrient levels, sometimes reducing certain vitamins while increasing others or making minerals more available.

In practice, matnæring informs food labeling, dietary guidelines, and public health policies. Packaged foods typically report energy, macronutrients, and selected micronutrients, within regulatory frameworks. Nutritional science also underpins clinical nutrition, diet planning, and research into diet-related diseases. While valuable, nutrient information varies with individual needs, food authenticity, and measurement methods, highlighting the importance of varied, balanced diets and context-specific guidance.