Clinical nutrition studies the relationship between food and health, including the body’s use and processing of nutrients. It was developed in the early 20th century when scientists discovered specific diets caused diseases. Recommended Dietary Allowances and Dietary Reference Intakes provide guidelines for a healthy diet. Macronutrients provide energy and maintain cells, while micronutrients trigger chemical reactions. A balanced diet and multivitamins can meet nutritional needs, but a clinical nutritionist can provide personalized plans.
Clinical nutrition is the study of the relationship between the food consumed and the health and well-being of the body. The field of clinical nutrition considers the way the body uses the nutrients found in food and supplements, as well as the way the body processes the nutrients and then stores them for later use or eliminates them. Clinical nutrition also considers other factors that contribute to health, such as the environment, family history, and general well-being when trying to determine an individual’s nutritional needs.
Clinical nutrition was first developed in the early 20th century, when scientists discovered that some diseases, such as beriberi or scurvy, appeared to be caused by specific diets that were fairly limited in the amount of food consumed. By 1912, Casimir Funk, a Polish biochemist, had discovered that eating brown rice seemed to prevent beri-beri. He set out to discover what substance was in brown rice that would cause this, and discovered thiamine, which he referred to as a “vitamin” because it contained an amine group. This would later become known as vitamin B1, and Funk correctly theorized that other diseases could be prevented with vitamins as well.
Scientists and nutritionists continue to evaluate the nutrients found in the healthiest diets to try to determine the minimum nutritional needs of individual people. The Recommended Dietary Allowances (RDAs) are the product of these studies and are a basic illustration of what people should try to eat every day. Dietary Reference Intakes (DRIs) are intended to illustrate the amount of nutrients that must be included in the diet in order to prevent and treat disease. A combination of these two recommendations generally provides a complete picture of the foods and nutrients that will make up a healthy diet.
Clinical nutrition also often refers to macronutrients and micronutrients. Macronutrients include carbohydrates, proteins, and fats, and are used for energy in the body and for the maintenance of cells and tissues. Micronutrients include vitamins and minerals, and they help the body break down macronutrients for energy by triggering chemical reactions. Macronutrients make up the majority of the diet, while micronutrients are a much smaller portion of the diet. Most of the nutrients needed by the body must work together with other nutrients to achieve any effect; That’s why it’s important to eat a healthy diet and not just rely on nutritional supplements, since scientists haven’t yet figured out all the ways nutrients work together.
In general, people who eat a healthy, balanced diet, take multivitamins, and do not have any underlying medical conditions can meet their nutritional needs without any additional help. However, if someone is concerned about their diet, a visit to a clinical nutritionist can help get them back on track. The nutritionist will assess your general health and eating habits through a series of questions about lifestyle, medical and family history, as well as laboratory tests. The nutritionist will then be able to develop a personalized healthy eating plan for them, which often includes other recommendations for a healthy lifestyle, such as exercise.
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