Ravitsemuksen

Nutrition is the scientific study of nutrients in food and how the body utilizes them for growth, maintenance, and repair. It encompasses the biochemical and physiological processes through which organisms ingest, absorb, transport, utilize, and excrete food substances. The discipline examines both macroscopic dietary patterns and molecular-level metabolic pathways.

Nutrients are broadly categorized into macronutrients and micronutrients. Macronutrients, required in large quantities, include carbohydrates, proteins, and lipids, which provide energy and structural components for cellular function. Proteins supply essential amino acids, carbohydrates serve as primary energy sources, and fats facilitate hormone production and nutrient absorption. Micronutrients, needed in smaller amounts, comprise vitamins and minerals that act as cofactors in enzymatic reactions and support immune function, bone health, and neural activity.

Adequate nutrition is fundamental to human health, influencing physical development, disease prevention, and longevity. Malnutrition presents in two primary forms: undernutrition, characterized by deficiencies in calories or specific nutrients, and overnutrition, typified by excessive intake leading to obesity and metabolic disorders. Both conditions significantly impact public health outcomes globally.

Dietary guidelines recommend consuming diverse, balanced meals rich in fruits, vegetables, whole grains, and lean proteins while limiting processed foods, added sugars, and saturated fats. Individual requirements vary based on age, sex, activity level, and physiological status. Nutritional science continues to evolve, incorporating research on gut microbiota, personalized nutrition, and the relationships between diet and chronic diseases such as cardiovascular disease and diabetes.