Healthy Foods

One of the basic needs for all human beings is food. This implies that human beings must eat to live. Food provides the body with the required material for maintenance of the body processes and also for the performance of the important body functions. Lack of food for the body can lead to loss of weight and even the death of cells and the person. Foods that are vital for the body must meet some requirements and quality criteria (Marsh & Bugusu 2007). Those that meet the criteria are considered healthy foods and are the ones recommended for consumption. This paper is an exploration of the concept of healthy foods and the part that healthy food plays in the body. The paper will explore what it means to have healthy foods and the importance of the food in the body. The paper will also look into the concept of unhealthy food and the differences between healthy and unhealthy foods.

In the life that people are living today, most of the foods that are available for consumption are full of chemicals and substances that are not good for their health. Different from what people used to eat years ago, the health issue of foods has become contentious and a very popular question. Today, everybody is busy and have no time to prepare healthy foods for themselves and their families (Weichselbaum & Buttriss 2011). They, therefore, depend directly on the information contained on food packaging which may not be correct. People, therefore, end up consuming foods that are full of chemicals, preservatives and artificial colours and flavours. These foods affect the health of the people and can even lead to illnesses and poor development and performance of important body functions (Marsh & Bugusu 2007).

The bodies of human beings depend on the food that people eat. The foods provide important building blocks for the growth and development of the body and repair of tissues especially in cases of injuries and reconstructions. Healthy food is, therefore, necessary to supply the body with all these building blocks which help maintain the normal nature of the body with very little impurities and wastes (Horton & Lo 2013). This ensures that the body obtains maximum benefit from the food and is not in any way harmed by the food that is being consumed by the person. For this reason, it is important for people to know the health status of the food that they eat and to recognize the benefits or the harmful effects that the food might have on the body (Weichselbaum & Buttriss 2011).

Besides providing the body with the building blocks, healthy foods also ensure that the body is protected from infections and diseases. Healthy foods provide the body with the immunity boosters that help protect it from diseases. People who eat healthy foods are less likely to fall sick and in the case of infection, they are more likely to recover quickly and resume their normal functions in life (Horton & Lo 2013).

Healthy food is important for the good functioning of the body. It can easily reduce the risks of developing major diseases. For instance, health practitioners advice on eating more fruits and vegetables to lower blood pressure and prevent the incidences of conditions such as cancers and even heart diseases. According to research on nutrition and diet, healthy food can also help in the management of diseases such as cancers, diabetes, and even high blood pressure. People are advised to eat foods that have proteins, carbohydrates, and vitamins to stay healthy, manage conditions and also be able to prevent the occurrences of diseases (The World Bank 2007).

A major issue of concern among many people today is what constitutes healthy foods. According to nutritionists and dieticians, a healthy portion must constitute all the food groups; carbohydrates, vitamins, and proteins in their right quantities and conditions and also in their right forms. Further, the food must be in the right rations to provide the body with all the necessary nutrients for normal functioning of the body and prevent excesses or inadequacies that may lead to over-nutrition or under-nutrition (Reddy & O’Neill 2010). Whichever the case, therefore, food must be in the right quantity and quality to be considered healthy.

The current status in the world is that there is a scarcity of healthy food in most homes. For most of the people today, food that is sweeter and readily accessible is unhealthy and unfit for consumption. This is indicated by the increasing incidence of childhood and adulthood obesity due to the unavailability of healthy foods. Obesity arises from excess energy in the food such that the surplus is stored in the body as fat (Reddy & O’Neill 2010). Unhealthy food, especially rich in chemicals and harmful substances has been linked to the increasing incidence of terminal illnesses and the poor development of the brain and the bodies. The common junk foods that are available at the fast food joints around the world are relatively unhealthy and harmful to the health of the consumers (Hm Government 2010).

Healthy food arises from healthy crop and animal growing, healthy production and processing as well as healthy packaging and delivery to the consumers. In addition, the health of the food is also affected by the food preparation procedures and the servings and storage conditions. This implies that besides the content and the quantity of the food, all the procedures related to the production of the food to the consumption also affect the quality of the food being consumed. Food experts are therefore concerned with the health and safety of food along the path pf production to the consumption of the food. Healthy food is one that meets all the requirements along the path (The World Bank 2007).

Food is a necessity for survival and performance of the human body. However, food must be made available in the right form, quantity, and quality to serve the intended purpose. Healthy food is the one that has passed all the health tests from the production of the food, the preparation for consumption and the consumption process (Weichselbaum & Buttriss 2011). This means that before considering the quantity and quality at the table, healthy food must have met all the conditions throughout the path of production (Statistics 2012). Any questionable quality along this path makes the health of the food questionable.

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