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Magazine Food and Nutrition

Scientific Approach to Nutrition

📅 3. 9. 2024

Scientific Approach to Nutrition

A scientific approach helps distinguish between well-substantiated findings, preliminary conclusions, and mere conjecture. Finding a single study is not enough—the quality of the evidence, its proper interpretation, and the ability to translate general insights into recommendations for a specific individual all matter. It is the combination of scientific evidence, professional judgment, and individual needs that forms the foundation of meaningful nutrition practice.

Selection of Foods for a Balanced Diet

📅 3. 9. 2024

Selection of Foods for a Balanced Diet

Imagine going shopping with the desire to purchase genuinely healthy foods that will form the foundation of your daily eating. You wander through the supermarket, eyeing the shelves and pondering whether the bread, pasta, canned goods, meat, yogurts, cheeses, eggs,...

Diet composition

📅 3. 9. 2024

Diet composition

Working effectively with this first rule, which creates the gateway to the proper understanding of the Optimal Functioning Zone (OFZ), is greatly aided by specific values. Most of the Western world tends to evaluate diet based on the calculated amounts...

Water

📅 3. 9. 2024

Water

Water is chemically defined as H2O. In practice, we only encounter such water in its distilled form, which is not intended for regular consumption. We talk about drinking water (meaning its long-term safe intake) at the point where it contains...

Digestibility

📅 3. 9. 2024

Digestibility

Every food we have the opportunity to eat must be processed by the digestive tract. Individual nutrients are metabolized, and this whole process requires a certain amount of energy, time, and effort from the digestive system. We call these parameters...

Diet-induced thermogenesis

📅 3. 9. 2024

Diet-induced thermogenesis

One of the interesting properties of food, which has been utilized by some Eastern cultures for thousands of years and is very slowly making its way into modern scientific awareness, is their thermal effect on the organism. It is based...

Energy Trends

📅 3. 9. 2024

Energy Trends

One of the very particular characteristics of diet, which the Western part of the population finds difficult to understand and perceive, and modern science turns its back on, stems from the East Asian perception of reality. Within the philosophy of...

The Taste of Diet

📅 3. 9. 2024

The Taste of Diet

In the vast majority of cases, we consume foods in a certain processed way—either technologically as part of their processing and production, or directly in the kitchen when cooking. This changes the structure of the food, the nutrient content in...

Substitute sweeteners

📅 3. 9. 2024

Substitute sweeteners

One of the primary causes of overweight or type 2 diabetes is considered to be the high consumption of simple sugars or carbohydrates with a high glycemic index and load. In practical terms, most people interested in rational eating face...

Functional Foods

📅 3. 9. 2024

Functional Foods

In the last few decades, it has become a tradition to fortify foods with various components. The aim is to increase the content of essential nutrients – most commonly vitamins, minerals, antioxidants, fiber, or proteins. The reasons are varied, with...

Dietary Supplements

📅 3. 9. 2024

Dietary Supplements

Currently, in developed countries, approximately one-third of adults use dietary supplements. The tremendous interest in this category of products began in the 1990s, and the number of consumers is continually increasing. The fact is that dietary supplements are nothing new...

Antinutritional substances

📅 3. 9. 2024

Antinutritional substances

Antinutritional substances are a rather extensive group of components found in most foods of plant and animal origin. They occur naturally in them, and sometimes they enter foods due to improper technological processing. In recent years, they have been increasingly...

"Preparation of Diet"

📅 3. 9. 2024

"Preparation of Diet"

In the vast majority of cases, we consume foods that are modified in certain ways—either technologically during their processing and manufacturing, or directly in the kitchen during thermal processing. By doing so, we change the structure of the food, the...

Fermentation

📅 3. 9. 2024

Fermentation

Fermentation is a process in which microorganism enzymes (= bacteria, molds, yeasts) participate in the transformation of organic substances in food, leading to the formation of new substances. There are several types of fermentation (butyric, alcoholic, acetic, citric, propionic…), in...

Additives in Food

📅 3. 9. 2024

Additives in Food

For centuries, humans have flavored, preserved, and colored their food. Even today, food production cannot do without minor helpers, which is why additives are used to enhance not only the appearance, but also the taste and, importantly, the shelf life. The fact is, they help sell...

Hidden Salt

📅 3. 9. 2024

Hidden Salt

Monitoring the amount of salt (NaCl) in the diet is one of the basic nutritional skills that everyone should master. This is mainly due to its significant daily excess typical of modern eating habits, which significantly affects metabolic processes and...

Sprouting

📅 3. 9. 2024

Sprouting

The foods we commonly consume are a source of a standard amount of well-known nutrients - carbohydrates, proteins, fats, fiber, vitamins, minerals, antioxidants, and phytochemicals. When modifying diets, it is standard practice to monitor the content of these nutrients to...

Food Quality

📅 3. 9. 2024

Food Quality

The quality of food should concern every consumer, as it determines: taste of the food, the content of nutrients (= nutritional quality), impact on health, possibilities of manipulation with food in the kitchen. The fact is, it is an intangible and therefore...

Vegetables

📅 15. 1. 2024

Vegetables

Vegetables encompass a group of foods that should be an integral part of the daily diet for healthy individuals. They are a source of substances with specific properties that determine whether a given food is suitable or not for a...

Guidelines for Hydration Management

📅 25. 7. 2023

Guidelines for Hydration Management

Some people completely overlook the importance of proper hydration, while others focus excessively on calculating the exact amount of fluids needed for optimal functioning. Adults have the ability to rely on their own feelings to tell them when they need...

Is coffee healthy?

📅 29. 4. 2022

Is coffee healthy?

Coffee is a very interesting beverage. It might even be appropriate to label it as highly controversial, at least in relation to human health, but that depends on the perspective of the person assessing its influence. Common logic would not...

How to Reduce Salt Intake in Your Diet

📅 10. 5. 2022

How to Reduce Salt Intake in Your Diet

Salt (NaCl), which we use in the kitchen for seasoning dishes, performs several functions: It serves as a flavor enhancer, functions as a preservative, and is a source of sodium, which regulates water metabolism in the body and affects the...

There are foods that increase satiety more than meat

📅 23. 3. 2022

There are foods that increase satiety more than meat

In efforts to rationally adjust the dietary system, the focus is often placed on the ability of food to enhance the feeling of satiety. This makes sense, as it is shown that from a health perspective, in many situations it...

Consumption of nuts can reduce weight gain

📅 7. 4. 2022

Consumption of nuts can reduce weight gain

Nuts are a nutritionally very interesting food: They represent a relatively significant amount of proteins (up to 20%), are a source of complex carbohydrates, provide a substantial amount of fiber, and are also an important source of certain minerals, especially...