|
Protein - Defined, Requirements, Food Sources
Much has been said about protein in our diets - that we need it (as of course we do), that athletes should load up on it, that not all proteins are created equal, that we eat too much protein and should therefore cut down our consumption of meat and dairy products and fall back on fruits and vegetables to maintain ourselves. How much protein do we need to be healthy?
Facts and Benefits of Fiber
Fiber is not a single substance. It is an enormous group of widely different chemical substances with varied physical properties. Fiber is divided into two basic types - soluble and insoluble. Nutritionists have discovered that fiber performs valuable functions precisely because it is not digested.
Food Additives
Food additives are hardly new: they have been with us for thousands of years, probably starting with the discovery that salted meat lasted longer. And they are not likely to go away, since Americans depend on an ever-wider variety of convenience foods that require additives. Some of these substances offer indisputable health benefits, but most additives are used solely to make foods more attractive and palatable to consumers.
Healthy Eating - Fitness tips
For many Americans having enough to eat is not a problem, but many people don't eat a healthy diet. Consuming too many calories from any kind of food source can produce fat.
Twelve Steps to a Healthy Diet
Developing healthy eating habits isn't as confusing or as restrictive as many people imagine. The first principle of a healthy diet is to eat a wide variety of foods, rather than emphasize any one category. This is important because different foods make different nutritional contributions.
Nutrition and Exercise
The dietary needs of athletes and other active individuals are, with a few small adjustments, not very different from those recommended for all healthy people. Active individuals expend more energy than sedentary people, so they do need to consume more calories; the exact number depends on age, body size and composition, activity, and level of training.
|
|
|
