healthy food : Nutritional quality of foods

Nutritional quality of foods
Reliable knowledge on the nutrient composition of foods consumed by folks are essential in several areas - health assessment, the formulation of acceptable diets, nutrition education, food and nutrition coaching, plant breeding, nutrition labeling, food laws, client protection, and agricultural merchandise and merchandise, still as for a range of applications in trade, research, development, and food aid help.
Food composition
•    Energy for the metabolic and physiological functions of humans comes from the chemical energy certain in food and its macronutrient constituents, i.e. carbohydrates, fats, proteins and alcohol, that act as substrates or fuels. when food is ingested, its chemical energy is released and converted into heat, mechanical and alternative sorts of energy
•    Food is formed of 1 or many macronutrients, that are carbohydrates, fats, proteins and alcohol (e.g. rice contains zero.5% fat, seven-membered proteins, and eightieth carbohydrates). Food contains additionally micronutrients, like minerals (e.g. iron, calcium, etc) and vitamins (e.g. vitamin A, B1 or C).
• alternative elements of the food are water, and generally antinutritional factors.
•    Values for nutrients in food will vary widely and depend upon such things as: the growing surroundings, the actual selection or breed, the tactic of processing, the storage temperature and time etc. The worths given within the food specifications section are a sign of nutritional value.   

You can navigate to the subsequent from here:
•    Energy - regarding, Energy Calculation, Energy density & Measurement of energy density
•    Macronutrients - Protein, Fat, Carbohydrates, Dietary Fibers
•    Micronutrients - Minerals, Fat & Water Soluble Vitamins, Names & Units for Vitamins
•    Anti-Nutritional Factors - Anti-nutritional factors & Toxins
•    WFP Nutrition Policy - Policy temporary, Leaflets & Food and Nutrition Handbook