Nutrition is the process of taking in, processing, and storing food and drink. Nutrition is essential for humans to thrive and make sure they are getting the nutrients they need.
It's what fuels our bodies to work and consume
energy. What we eat is important because it affects our mood and overall
health. Nutrition is the study of what we eat.
Nutrition is the science of food, its effects
on the body, and how people use it. The way food affects the body is affected
by nutrients, which are the parts of food that give it energy, provide it with
nutrients, and help it to grow. Some of the most common nutrients are
carbohydrates, protein, and fat.
what is
nutrition - and why are we eating it?
It's 7 am on a
Sunday and I'm feeling lethargic. I've hit that "don't want to move but
can't stand to sit still" stage of a hangover. When I'm not in class or
working, I'm usually at a music festival, where I've just had enough to drink
that it's hard to feel tired, let alone hungry. But hangovers aside, it seems
like the "hangover diet" is not going away any time soon.
There have
been so many amazing wellness claims made lately that we could never hope to
keep up with them all, but at the top of the mountain is a hangover diet –
essentially, eating foods that counteract the effects of alcohol. As with most
trends, there's controversy around this one. Some believe you should limit your
intake of alcohol to prevent a hangover, while others argue that drinking
alcohol regularly makes hangovers worse. In the middle, I fall – after last
night's 3 am burger binge, I'm feeling like I've gone in for surgery, as I
approach the supermarket. I'm somewhat wary of the pack of bacon and salmon –
as I scrutinize the nutrition label, I become suspicious that an
innocent-looking serving of two eggs contains four.
NUTRITIONAL INFO: Serving size is one large sandwich
Protein: 24g (19g in tomato sauce)
Carbs: 7g
Fiber: 2g
Total fat: 14g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 9mg
Calories: 671
Discouraged by bunless burgers?
Place egg in a small microwave-safe bowl and microwave on high for one minute. Drain. Squeeze out excess liquid. Divide egg into four equal portions, with the yolk portion on top. Spread one portion of the egg over one side of a toasted whole wheat sub. Top with the tomato slices, ham, and drizzle with olive oil and vinegar.
Fold sandwich in half, wrap
with foil and bake 15-20 minutes. Open sandwich and serve with chips or greens.
Nutrition information per
sandwich: 280 calories, 16g protein, 13g carbohydrate, 6g fiber, 15g fat
Sweet-and-Sour Grilled Shrimp
& Black Bean Salad
4 tbsp. canola oil
2 tbsp. honey
1 large sweet onion, chopped
1 tsp. kosher salt
3/4 tsp. freshly ground black
pepper
8 ounces red peppers, stemmed
and chopped
2 tbsp. white vinegar
4 (12-ounce)
shrimp, peeled and deveined
1/2 cup finely chopped romaine
lettuce
1 cup shredded carrots
1 (14.5-ounce) can black beans,
rinsed and drained
2 tbsp. finely chopped fresh
cilantro
1. Heat oil in a large saucepan over medium heat. Add honey and onion and cook, stirring occasionally, until the onion is softened, about 8 minutes. Stir in salt, pepper, and vinegar. Cook, stirring, 2 minutes. Add broth and mustard, bring to a boil, then simmer over low heat for 10 minutes. Strain chili through a fine-mesh strainer into a medium bowl. Toss with peppers, lettuce, carrots, beans, and cilantro.
Nutrition information per
serving: 165 calories, 9g protein, 34g carbohydrates, 5g fat, 1g fiber, 8g fat,
0g cholesterol
Chocolate Pie
The latest recipe from
dietitian and author of "The Bizarre Baking of America" Joan Salge
Blake.
The latest recipe from
dietitian and author of "The Bizarre Baking of America" Joan Salge
Blake. (Photo: The Bizarre Baking of America)
6 ounces bittersweet chocolate
3 tablespoons unsweetened cocoa
powder
1/2 teaspoon kosher salt
1 tablespoon butter
1 egg
2/3 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon bourbon
Pecan halves or chocolate curls
for garnish
Melt chocolate and butter in a microwave-safe bowl on high for 30
seconds. Stir well, then microwave on high for 1 minute, stirring every 30
seconds. Let cool slightly, about 5 minutes. Whisk egg, cream, sugar, and vanilla
in a medium bowl until blended.
Gently fold
in a cooled chocolate mixture.
Divide filling into 24 small
crusts. Place on a large sheet pan and bake 15 to 18 minutes or until
filling is set. Serve with chocolate curls, pecans, or both.
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