Journal of Food Science and Nutrition

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Commentary - Journal of Food Science and Nutrition (2022) Volume 5, Issue 10

Food properties essential for aged-food and Food appearance

Sha Chong *

Department of malnutrition, University of Shenzhen, China

*Corresponding Author:
Sha Chong
Department of malnutrition,
University of Shenzhen,

Received: 26-Sep-2022, Manuscript No. AAJFSN-22-146; Editor assigned: 28-Mar-2022, PreQC No. AAJFSN-22-146 (PQ); Reviewed: 12-Oct-2022, QC No. AAJFSN-22-146; Revised: 17-Oct-2022, Manuscript No. AAJFSN-22-146 (R); Published:24-Oct-2022, DOI:10.35841/ aajfsn-5.10.146

Citation: Chong S. Healthy diets: Components and benefits. J Food Sci Nutr. 2022;5(10):146

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A healthy diet is one in which macronutrients are consumed in appropriate proportions to support energetic and physiologic needs without excess intake while also providing sufficient micronutrients and hydration to meet the physiologic needs of the body. Macronutrients (i.e., carbs, proteins, and fats) give the energy important to the cell processes expected for everyday working. Micronutrients (i.e., nutrients and minerals) are expected in similarly limited quantities for ordinary development, improvement, digestion, and physiologic working. Sugars are the essential wellspring of energy in the eating routine and are tracked down in the best overflow in grains, organic products, vegetables, and vegetables. As far as determining a medical advantage, entire grains are liked over handled grains, the last option having been deprived of microorganism and wheat during the processing system, bringing about lower measures of fiber and micronutrients. Fats (or lipids) are the essential underlying parts of cell layers and are additionally wellsprings of cell energy.

Dietary fats fall into 4 classifications: monounsaturated fats, polyunsaturated fats, soaked fats, and trans fats. The fat substance of food is by and large an admixture of these various sorts. Unsaturated fats are found in various food sources, including fish, many plant-determined oils, nuts, and seeds, though creature items (and some plant-determined oils) contribute a bigger extent of immersed fats. Trans fats found in food sources are overwhelmingly the aftereffect of handling vegetable oils but at the same time are available in little amounts in creature items (i.e., ruminant trans fats from cows, sheep, and goats). Among the sorts of dietary fats, unsaturated fats are related with diminished cardiovascular and mortality chances, though trans fats and, less significantly, immersed fats are related with adverse consequences on wellbeing, including expanded mortality risk. Two groups of polyunsaturated unsaturated fats, omega-3 and omega-6, are depicted as fundamental unsaturated fats, since they are expected for ordinary development and generation however are not delivered by the body and, thusly, should be acquired from dietary sources. Albeit expected in follow sums contrasted and macronutrients, micronutrients are vital for typical development, digestion, physiologic working, and cell honesty.

The shift from entire food varieties to handled, refined food sources has decreased the micronutrient nature of the advanced Western eating regimen. Nutrient and mineral deficiencies have been embroiled in cell maturing and late-beginning illness, as shortage drives persistent metabolic disturbance. Keeping with these perceptions, satisfactory dietary admission of, or supplementation with, micronutrients that have cell reinforcement properties (e.g., nutrients A, C, and E, copper, zinc, and selenium) has been proposed as a way to decrease the gamble for and movement old enough related infections. Water is the main part of the body, comprising most of lean weight and complete body weight. Water gives hydration as well as conveys micronutrients, including minor components and electrolytes. Drinking water might supply as much as 20% of the everyday suggested admission of calcium and magnesium. How we might interpret water necessities and water's impact on wellbeing and illness is restricted, albeit the worldwide expansion in admission of fatty refreshments has pulled together consideration on the significance of water for keeping up with wellbeing and forestalling sickness [1].

Mediterranean Diet

The Mediterranean eating regimen depends on parts of the conventional dietary examples of Euro-Mediterranean nations and envelops not just the kinds of food varieties devoured and their overall commitments to day to day supplement consumption, yet in addition a way to deal with eating that is discerning of how food varieties are obtained (e.g., maintainability and eco-cordiality), cooked, and eaten, as well as way of life contemplations like taking part in ordinary actual work, getting sufficient rest, and taking part in cooperation while planning and sharing dinners. Inside the center structure of the Mediterranean eating routine, varieties in view of topography and culture are thought about in the accentuation the consideration of conventional and neighbourhood food items [2].

The essential premise of everyday feasts in the Mediterranean eating routine is oats, for example, entire grain bread, pastas, couscous, and other raw grains that are wealthy in fiber and various products of the soil of various tones and surfaces that are high in micronutrients, fiber, and phytochemicals. Dairy items, ideally low-fat yogurt, cheddar, or other matured dairy items, are suggested day to day with some restraint as a wellspring of calcium, which is required for bone and heart wellbeing. Olive oil fills in as the essential wellspring of dietary lipids and is enhanced with olives, nuts, and seeds [3].

The medical advantages of the Mediterranean eating regimen were first portrayed in 1975 by Ancel Keys, who noticed a decrease in cardiovascular sickness risk among populaces whose dietary model was steady with practices of people groups from the Mediterranean Bowl. Since that time, research has uncovered valuable impacts of the Mediterranean eating routine on various NCDs and related wellbeing measures, including cardiovascular and cerebrovascular sickness, disease, glycemic control, and mental capability [4].

Despite the fact that distribution of a key mediation study (Prevención con Dieta Mediterránea; PREDIMED) directed at various destinations across Spain and assessing the Mediterranean eating routine for the essential counteraction of cardiovascular illness was withdrawn because of inconsistencies in randomization, a subsequent analysis adjusting for these issues reported a consistent positive effect of adhering to a Mediterranean Diet [5].


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