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Functional nutrition
What does the term “functional nutrition” conceal in itself nowadays? This is the use of special foods that are aimed not only at satisfying hunger. They contain the body’s basic need for vitamins, proteins, carbohydrates, etc.
Functional foods have many other complementary functions for specific purposes:
- stimulate the intestines;
- increase immunity;
- normalize body weight;
- improve the work of the cardiovascular system;
- purify blood and much more.
The fact is that in the production of such products, specialists in a certain way change their basic properties and composition in order to purposefully affect certain systems of the body.
Food is enriched with calcium, iodine, vitamins, microelements, dietary fiber, complex carbohydrates, beneficial bacteria, proteins, unsaturated fats, antioxidants, etc.
What is functional nutrition designed for?
The fact is that doctors and scientists have noticed a disappointing trend. The level of nutritional deficiency is increasing every year. Moreover, this problem affects any country, regardless of its standard of living.
Despite the apparent prosperity and prosperity, in almost every European country, people experience a shortage of such important nutrients as proteins, minerals, unsaturated fats, complex carbohydrates, vitamins.
On the other hand, the number of calories in the daily diet of modern people, as a rule, significantly exceeds the established norm. Hence the problem of mass obesity and many diseases caused by unhealthy diet.
The quality of food has deteriorated for several reasons. This is bad purchasing power, and poor quality of goods, and non-observance of food culture, wrong way of life.
How did the idea of functional nutrition come about?
At the beginning of the last century, the Russian scientist and doctor I.I. Mechnikov was the first to describe the beneficial properties of lactic acid bacteria. He has proven that foods containing Bulgarian and acidophilus bacilli significantly increase immunity and improve overall health.
However, the term itself was coined by the Japanese. In the eighties, a law was passed in this country aimed at improving nutrition. Within the framework of this law, it was planned to establish a mass production of special food products, the medicinal properties of which have been proven by experts.
These products were classified into several categories based on age group, lifestyle and health status. More than 150 functional foods are now available in Japan for a variety of medicinal purposes.
Each country has its own range of similar products. Many have heard that healthy food must necessarily consist of products that are traditional for a particular area. So, in the land of the rising sun, people are used to eating a large number of seafood.
The French supplement their list of functional products with red wine, artichokes and asparagus. However, there is also a universal “healthy food” that is widespread in every corner of our planet. These are foods containing lactic acid fermentation bacteria. They are often enriched with probiotics – bacteria beneficial to the body.
In our country there are many fortified products, to which manufacturers add fiber, vitamin and mineral complexes, lactic acid bacteria and other components that increase the value of food. They can be found on the shelf with dairy products, baby food, juices and cookies.
More recently, powders have emerged for making delicious and nutritious breakfast cocktails. Many functional foods are used by athletes as sports nutrition.
In addition, imported functional food products can be purchased in shopping centers and specialized stores.
When buying such food, carefully study its composition, availability of appropriate documentation and observance of the expiration date. Stick to the dosage indicated in the instructions for use.
If food intake is aimed at achieving a therapeutic effect, it is necessary to consult a doctor.
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