Synonyms in a broader sense
Losing weight, diet, nutrition, overweight The term nutrition therapy refers to the targeted control of nutrition with knowledge of the metabolic processes in the body. Nutrition therapy can be used with the aim of weight reduction (slimming), but also for a healthier diet.
General basics
After digestion and absorption, the absorbed nutrients are burned to cover energy requirements or used to build up and replace the body’s own substances. Food thus serves to supply energy and to build and maintain the body.
Nutritional Energy
This energy is obtained by burning food and is measured in kilocalories (kcal) or kilojoules (kJ). One kilocalorie is the energy needed to heat 1 liter of water from 14.5 degrees C to 15.5 degrees Celsius. One kilocalorie (kcal) corresponds to 4.184 kilojoule (kJ).
The term kilojoule was introduced to bring about an international understanding, but it could not establish itself in general language use. The kilocalorie is still in use and food tables show both terms. The correct nutrition is often used for therapeutic purposes.
Here is an overview of the correct nutritional therapies for different diseases
- Nutrition for high blood pressure
- Nutrition in diabetes
- Nutrition for colon diseases
- Nutrition in small intestine disease
- Nutrition for cholesterol
- Diet for gout
- Nutrition for urinary stones
- Nutrition for heart disease
- Nutrition for kidney diseases e.g. potato and egg diet
- Nutrition for diseases of the digestive tract
- Nutrition for hyperlipoproteins
Nutritional component: (energy per 1g) protein is not burned at first, but first used to build up the body’s own substances (see muscle building). If the calorie requirement is not covered, protein can also be “burned” to provide energy. The three nutrients mentioned above can substitute each other for energy production.
For the build-up and maintenance metabolism, protein cannot be replaced by fats and carbohydrates.
- Fat (9.3 kcal/38.9 kJ)
- Protein (4.1 kcal/18.0 kJ)
- Carbohydrates (4.1 kcal/18. 0 kJ)
A large part of the fat supplied with food is used by the body for energy production, just like the carbohydrates.
Surplus fat ends up as energy reserves in the fat depots. Fats are flavour carriers and fatty foods are perceived by us as tastier and more pleasant than low-fat foods. Vegetable foods (except nuts and seeds) usually contain little fat. Animals also store fat as an energy reserve and so animal foods generally contain far more fat than vegetable foods. Not only the amount of fat ingested, but also its type and composition are important for a healthy diet: Topic bad breath
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