18.0: Between Food and Health
- Page ID
- 58209
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Dietitians (the group certified as nutrition experts) face a daunting challenge. It’s one thing to teach the science, and quite another to provide responsible, realistic guidelines for specific food choices. When you stop to think about it, the challenge is huge.
There’s the enormous variety of foods available; there are varying needs of different individuals, to say nothing of their differing likes and dislikes, life styles, and cultural perspectives. And there’s the insidious fact that in general we like sweet and fatty foods, the ones we could do with less of.
Too often the nutrition message sounds like a series of “don’ts” and “shoulds,” restrictions on the succulent and quotas for the unappetizing.
When the injunction isn’t negative, it’s still not exciting. Hearing about “balance,” “variety,” and “moderation” seldom quickens the blood.
For those who take the time to listen and learn a bit, however, there can be an earthly reward of health and good eating. There’s room for all the favorite foods, and a balanced diet can be a pleasure.
From the first, nutritionists have had one continuing purpose—to find a balance between the foods we eat and the chemical needs of life.
In the early 1900s, “a balanced diet” seemed simple enough. After all, so far as anyone knew, there were only four nutrients—protein, fat, carbohydrate, and ash (minerals). But when these were fed to growing rats in what was believed the perfect proportion, they stopped growing. It was clear that food contained something more than just these four nutrients. More, indeed!
As we’re well aware (having spent four chapters going over the many vitamins and minerals), there are many requirements and a multitude of food choices. The result can be utter confusion.
Imagine walking down the supermarket aisles with a shopping list of required nutrients, trying to choose among the thousands of foods in a way that would provide enough—but not too much— of each nutrient. Think further of having to make these choices in light of what you enjoy—or don’t enjoy—eating. Maybe you don’t like salads or fish. Maybe you can’t pass up the candy counter. Maybe religious or spiritual dictates—from kosher rules to vegetarianism—direct your choices.
Most of us would be overwhelmed. Fortunately, nutrition scientists have provided us with guidelines and shortcuts in diet analysis and planning, and a good diet can encompass a wide variety of preferences.
In this chapter, we first look at guidelines that deal with getting enough—Recommended Dietary Allowances and the MyPlate eating guide. This will be followed by a look at additional guidelines that are mostly meant to help us avoid dietary excesses. (A balanced diet for a population with a bountiful food supply is one of getting enough, but not too much.) The chapter ends with a discussion of how a good diet can accommodate individual preferences and needs.