Nutritionology

Outline of the article: 1. Introduction to nutritional science 2. Basic principles of nutrition 3. The purpose of creating a balanced diet. 4. Functional nutraceutical products for athletes. 5. The benefits of nutritional supplements.

In the 21st century, when the fashion for a healthy lifestyle no longer leaves the pages of magazines and television, more and more people are turning their attention to proper nutrition. Indeed, if we replace harmful foods in our diet with healthier ones, we can achieve improved appearance and well-being, as well as add to this the desired sports performance. It is also important to select the right menu during pregnancy in order to successfully complete such an important stage.

A nutritionist is a specialist who is involved in preparing the diet of different people in order to achieve their goals of improving the health of the body, losing or gaining weight, and eliminating specific diseases.

A professional nutritionist must have a specialized education. Therefore, such a profession can be mastered by those who know biology and chemistry well and are interested in nutritional science.

This profession is quite in demand. This is due to the current growing attention to one’s own health.

***Nutrition***, the science of nutrition that studies foods (nutrients - both plant and animal origin), their metabolism (the transformation of food nutrients in the body) and the consequences of eating food (both under normal conditions and during pathological processes), is a relatively young scientific discipline. Its emergence is associated with the development of chemistry, physics, immunology, physiology, cytology, genetics, biochemistry, as well as with the improvement of methods of molecular analysis, microbiology and various analytical, instrumental and other methods used in sciences bordering nutritionology. This science as a system of knowledge received from a number of related disciplines - immunology (diet and the state of the body's defenses), pharmacology (food-medicine and medicine-food), food hygiene. Particular interest in nutritionology appeared in the middle of the 20th century.