3. Understanding The Role Of Foods In Nutrition
In understanding the role foods play in the nutritive processes we must establish criteria for the efficiency with which we can handle different types of foods and the needs they meet. To simplify your understanding of the value different foods have, we have signed numerical ratings to the various food properties, mastering an understanding of the properties of foods that make them proper raw materials for our bodies we so easily gain the knowledge we need for nutritional expertise.
I could tell you that by weight of intake, we should eat 97% luscious ripe fruits (including tomatoes, peppers, cumbers and avocados), 1% nuts (which are also fruits) and 2% vegetables (leaves, stems and stalks). Then I could say that is all that you need to know about our dietary. In truth that statement does effectively summarize our dietary. However, you’ll still be learning about the intricacies and subtleties of diet and human nutrition long after having completed this course and having studied such conventional and unconventional literature on the subject. Nutrition is still a formative and exploratory science.
With this lesson we’re going to approach the subject in such a way that we can utilize a rating chart and determine whether a food is good or poor in the diet, and readily determine why it is a good or poor food.
Naturally these things are based very much on subjective experience. They are also based on studies and familiarity with the experience of others as well as on the infant science of nutrition.
You will not have to look very closely to see that those foods which our other lessons have pointed out as those of biological adaptation receive the very highest ratings, being, quite literally, perfect foods. The criteria which foods must meet to be beneficial in human dietary include the food’s edibility, aesthetic and physiological conditions, and nutritive factors.
- 1. Prologue
- 2. Necessity Of Different Approaches To Nutritional Science
- 3. Understanding The Role Of Foods In Nutrition
- 4. Edibility Of Foods
- 5. Other Food Qualities
- 6. Summary Of Criteria Relative To Goodness
- 7. Ratings Of Generally Available Foods
- 8. Questions About The Lesson
- Article #1: Are We Vegetarians Or Fruitarians?
- Article #2: Research Yields Bombshell Of A Surprise!
- Article #3: Are We Meat Eaters?
- Article #4: Are We Milk Drinkers?
- Article #5: Are We Grain Eeaters?