Tuesday, December 22, 2020

Food classification and quantity

Food classification and quantity


To give strength to the body, to keep the body moving, to make the body healthy, we have to take food from external sources. We walk, sit, jump, play, work. In this case, the body gets the necessary energy from food. Our physical organs are also weakened, they are damaged. Therefore, food is also needed to compensate for that. In short, food does the following.



Food classification

Depending on the function of the nutrients obtained from the food, it can be divided into three parts.


One, substances that provide energy for physical development, growth, and biological function


Two, bodybuilding nutrients


Three, health-promoting substances


Variety of balanced diet


Different people need different amounts of nutrients in their food according to their different functions.


Age - In childhood, when the body develops, the child needs more fat and protein. In old age the digestive system is weakened, then the need for these elements decreases.


Climate: Cold-prone countries use more heat than summer-prone countries. Therefore, more food is required than expected in a cold country.


Gender - Women need less food than men.


Exercise - Excessive energy or heat loss in the body of a person who does physical exertion. More food is needed to make up for that.


These are the basic things about food. Our physical condition also determines why we eat, how much we eat, and how we eat. However, we should eat as much as the body needs. We should eat food that can be easily digested.


Catering formula


1. Eat fresh, nutritious, balanced, and digestible food.


2. As much as possible, let's eat our own cooked food. At least eat cooked at home.


3. Eat at least four or five meals a day. Eating more often but in smaller amounts helps the digestive system.


4. Try to diversify your diet throughout the day. Eat a balanced diet.


5. Let's make breakfast compulsory in the morning. Don't eat too much after sunset in the evening.


6. Emphasis should be placed on seasonal and natural foods.

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