Biological Value of Food

Biological Value of Food: Implications for Health and Nutrition

Nutrition is one of the most important factors affecting human health. Our body needs a certain amount of nutrients to function properly and stay healthy. The biological value of food is a measure of how well a food meets our body's nutritional needs.

The biological value of food depends on the content of proteins, fats, carbohydrates, vitamins, minerals and other nutrients in the products. It is important to consider that in order for our body to receive all the necessary nutrients, we need to eat food of different origins and varied composition.

Proteins are an important element of our nutrition, as they are the basis for the construction of tissues in our body. Proteins contain amino acids that are needed for protein synthesis in the body. Fats are also important for health as they provide energy and help in the absorption of certain vitamins. Carbohydrates provide our body with the energy it needs to carry out everyday tasks.

Vitamins and minerals are also essential for the proper functioning of our body. Vitamins help absorb other nutrients and are involved in metabolic processes. Minerals help build bones and teeth, participate in metabolic processes and regulate fluid levels in the body.

In addition, it is important to consider that the biological value of food may vary depending on the method of preparation of the food. For example, fresh vegetables and fruits contain more vitamins and minerals than canned or frozen foods.

In general, we should strive to ensure that our diet is varied and contains the necessary amount of nutrients. This will help maintain health, improve the functioning of organs and systems of the body, and also improve immunity. When compiling a diet, it is necessary to take into account the individual needs of the body, as well as age and lifestyle.

The biological value of a product is determined by the level of nutrients it contains, which, in turn, are related to nutritional and biochemical processes in the body, including growth and development, tissue formation, synthesis of proteins, carbohydrates, and fats. These substances play an important role in improving human physical health. When determining the biochemical value of food, food is considered only in the context of animals, since humans can absorb nutrients from foods. Evaluating these nutrients identically in humans would be extremely difficult. When comparing animal and plant nutrition in terms of nutrient intake, one should take into account not only the quantity, but also the quality of these substances. They must have the same biological value for children of any age, regardless of whether they take these products separately or in the form of mixtures. Their biochemical value is the same. Assessment of the biological values ​​of food products is divided into qualitative and quantitative. Qualitative indicators are studied at the macro level (based on plant taxonomy) and at the micro level; determine the elemental composition of products. To establish a quantitative assessment of food products, amino acid scoring methods are used. The biological value is calculated according to a standard and unified recipe with strict adherence to the preparation technology. Unfortunately, the establishment of such a quantitative indicator is hampered by the difficulty of finding standard mixtures from products of both animal and plant origin that vary in composition, quantity and quality of nutrients (milk, infant formula), as well as the difficulty in establishing the optimal volume of formulas for feeding.