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Diet and nutrition status.



The power supply is able to deeply influence the health and diet is an essential element for the maintenance of good health, because there is a link between diet and risk of noncommunicable diseases, such as cardiovascular diseases, diabetes, etc. The maintenance of the health, nutritional equivalent, to maintaining the structural integrity (body composition) and functional (bodily function) by exchanging energy (energy balance) and matter (energy and non-nutrients).

Nutritional status is a particular aspect of health status, as it expresses the degree on physiological needs are met by an individual in relation to the nutrients introduced through diet. In fact, it represents the resulting condition of the three processes relating to the introduction (in terms of quality and quantity of nutrients taken), the absorption (processes that occur at gastrointestinal level) and use of nutrients. Alteration of one or more of these processes can lead to altered nutritional status.

The evaluation of nutritional status can be conducted with direct methods: dietary surveys, estimating dietary intake and assessing their suitability by comparing the results with the recommended intakes (LARN), or indirect methods: biochemical, anthropometric methods (includes examinations to measure body size measurements are height, weight, folds and circumference), clinical trials. It is important in medical practice since undernourishment and hyperalimentation deficiency states are widespread.

The INRAN’s program “Diet and nutrition states” aims at verifying and quantifying the impact of factors on pre-and post-harvest food composition and diet, nutrition and health of consumers, in addition to studying the relationship between power and impact on human health, with the aim of preventing the spread of diseases in the population related to food choices and lifestyles drivers.



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