Nutritional value

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Nutritional Value

Nutritional value (pronunciation: /njuːˈtrɪʃənəl ˈvæljuː/) refers to the content of specific nutrients in food, including vitamins, minerals, protein, carbohydrates, and fats. The term is often used in relation to food labeling and dietary choices.

Etymology

The term "nutritional value" is derived from the Latin word "nutritio," meaning nourishment, and the Old French word "value," meaning worth. It has been used in English since the late 19th century to describe the worth or benefit of food in terms of its nutrient content.

Related Terms

  • Dietary Reference Intakes (DRIs): A set of reference values used to plan and assess nutrient intakes of healthy people.
  • Macronutrients: Nutrients that the body needs in large amounts, including proteins, fats, and carbohydrates.
  • Micronutrients: Nutrients that the body needs in smaller amounts, such as vitamins and minerals.
  • Food Labeling: The process of communicating nutritional information to consumers through product packaging.
  • Dietary Guidelines: Recommendations for healthy eating patterns to prevent chronic diseases and maintain health.

Nutritional Value in Food Labeling

In food labeling, the nutritional value of a food product is often displayed in a Nutrition Facts label. This label provides information about the amount of each nutrient contained in the food, usually per serving. The nutrients listed typically include calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin D, calcium, iron, and potassium.

Importance of Nutritional Value

Understanding the nutritional value of foods can help individuals make healthier dietary choices. By choosing foods with high nutritional value, individuals can meet their nutrient needs without consuming excess calories. This can help prevent nutrient deficiencies and reduce the risk of chronic diseases such as heart disease, diabetes, and obesity.

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