Nutrition takes us down the lane of food classes and their various subclasses streamlined according to their requirements as either essential or non-essential.
Essential nutrients as the name implies must be obtained from food, hence cannot be synthesised by the body (takes me back to nutritional biochemistry from undergrad days).
The science of nutritional biochemistry seeks to connect the dots between the functions of nutrient, its involvement in health and diseases, and it’s requirements and guidelines for the diverse group of people ranging from infant to adult to aged and pregnant women.
A sneak peak into the various biochemical molecules, metabolism, utilisation and synthesis would give you a fundamental insight.
Making available dietary energy for the global count is one of the components of food security, supplying adequate nutrients alongside sufficient calories at an affordable rate is another. Adams Drewnowski tags Nutrition & health as one of the four principle domains of sustainability.
Also Read: Sustainable food system from a biochemical view
Nutrition in the world of a sustainable food system calls for more EFFICIENT and DEFINITE solution that aims at striking a blend to balance the present and future environment. The absence of “EFFICIENT” would mean an alteration in the nutritional behaviour of consumers.
Summarising this article with the words of Kelly S. Swanson “Nutritional sustainability is the ability of a food system to provide sustainable energy and amounts of essential nutrients required to maintain good health of the population without compromising the ability of the future generation to meet their nutritional needs”.
