Nutrition and Public Health
Nutrition is the science that includes the study of the interaction of nutrients and other substances in food (e.g. anthocyanin, phytonutrients, tannins, etc.) to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, biosynthesis, absorption, assimilation, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the processing and palatability and availability of food. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A nutrient less diet may have an injurious impact on health, causing deficiency diseases such as preterm birth, blindness, anemia, scurvy, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.