Category: Importance of Food

Women athletes are likely to be monitored for eating disorders these days. Representatives of aesthetic sports are more likely to establish an eating disorder than different type of female athletes (Sungot-Borgen & Torstveit, 2004). ‘The prevalence of excessive training loads and the over emphasis on thinness is increasing in all aesthetically shaped sports’ (Boros, 2009, p.1). Ballerinas, dancers, figure skaters, synchronized swimmers, just like rhythmic gymnasts are often subject of developing eating disorders by practicing unhealthy methods for weight loss (Salbach et al., 2007). Stress and high demand are they key factors behind. These types of female athletes tend to be less satisfied with their physique, have lower confidence level and more severe dieting methods than non-active females or representatives of other sports. No being able to maintain their ideal thin shape might cause disappointment, shame and misery to them that could eventually lead to loose their emotional stability and have issues in their relationships.

Smolak, Murnen, and Ruble (2000)’s research indicates that there’s significant difference between eating disordered female athletes and non-athletes in their attitude towards eating habits. Individuals who demonstrate disordered eating behaviors attempt to control their weight through means of laxatives, diet pills, excessive exercise and self-induced vomiting (Smolak et al., 2000). An individual with disordered eating behaviors will also engage in numerous diets that are often extreme and restrict their caloric and nutritional intake (Smolak et al., 2000).

Athletes are more likely to have a goal focused nutritional plan, where their main target is achieving their best performance possible while those without a main focus might be more extreme in their methods of restrictions (Smolak et al., 2000). The difference is best described that gymnasts are likely to look for the nutrition essentially needed for success while non-athletes tend to be very focused on not to eat what is on their restriction list (Smolak et al., 2000). Another significant difference that Smolak et al., (2000) points out is that gymnasts might be happy with their physique overall and only require a lean body for their athletic success. This factor indicates how outside demand can pressurize an athlete and can lead to body image distortion and developing bad eating habits.

Sundgot-Borgen (1996) discovered other specific traits of rhythmic gymnasts developing eating disorders. Those gymnasts already possessing a thin shape might also change their eating habits to make sure they can keep it up. This indicates that the present physique might not be the key factor when developing eating disorders.

According to statistical summaries provided by Our World in Data, mental health illnesses have experienced a worldwide surge in the recent few decades—not only did the total number of suffering people increases by about 45% globally, the areas of infliction have also crawled out from developed countries to those less developed (Ritchie). It is never an overstatement that mental health issues are indeed the modern epidemic that no single person is inherently immune with. While illnesses like major depression disorder, anxiety disorder, and bipolar disorder receive most public and professional attention, eating disorders are indeed the most deadly ones among all. Unfortunately for China, the country where fabulous food culture and extreme aestheticism collide, eating disorders rampage throughout the nation—particularly for the young generation—with increasing intensity, imposing significant personal and social costs to the society. Here in this review of literature, the problem of eating disorders in China has been identified and discussed from three progressive topics, focusing on the historical and current situations, the complicating factors, and the possible solutions, respectively.

Eating disorders are a group of psychological and behavioral abnormalities regarding food that belong to the same spectrum, outstretching from one extreme, excessive appetite control, to another extreme, complete loss of appetite control. The Diagnostic and Statistical Manual of Mental Disorders categorizes eating disorders into three major subtypes: anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED) (American Psychiatric Association), each fitting into different positions on the spectrum. Hence, quite unlike the stereotypical impression of skeletal Caucasian girls among Chinese, people suffering from eating disorders can have very different external characteristics, be it weight, height, gender, or ethnicity.

Though far from the most well-known mental health illnesses, according to the study of Swanson et al., eating disorders have an elevated level of social impairment (34.6-97.1%), comorbidity (55.2-88.0%), mortality (0.4-20%), and suicidal rate (5.3-35.1% attempted) in adolescents depending on disorder subtypes, cited as a major public health concern (Swanson et al. 722). The top Chinese professional in eating disorders Dr. Jue Chen also agrees with the conclusion of the study, endorsing the idea that eating disorders should be placed the highest in diagnostic levels among functional mental disorders, which include schizophrenia and major depression (Chen 875).

Nonetheless, eating disorders are on rise worldwide, presenting an alarming exigency to healthcare sectors. A review published on 2019 indicates a doubled rate of point eating disorder prevalence, increasing from 3.5% for the 2000–2006 period to 7.8% for the 2013–2018 period (Galmiche 1412). Traditionally seen as a “western” disease for women in developed nations, eating disorders have, as a matter of fact, developed in a similar trend in China for the past decades. M. J. Getz mentions the first few cases occurred by the end of twentieth century in his paper: one diagnosis in the early 1980s. some in Beijing and Taipei by 1993 and then in Shanghai by 1995 (Getz 752). It can then be safely argue that before the advent of twenty-first century, the disorders—or at least the diagnosed cases—remained relatively obsolete for the Chinese. Yet based on limited sources of nationwide epidemiological survey for eating disorders, the estimated prevalence among young female Chinese students aged from 11 to 25 years old surged to about 1.47-4.62% during 2003-2013 period, and the numbers were even higher among training dancers and gymnasts (Chen 875). In her paper published last year, Chen also surmised that eating disorders prevalence in China has been gradually approaching that in western nations, predicted from her extensive studies and close observation as an outpatient and inpatient doctor at Shanghai Mental Health Center (875).

With the increased flow of information exchange and disease incidences, the Chinese civilians have garnered a lurking awareness of eating disorders’ presence as a mental health condition. It is manifested by the sporadic curious speculations about some skinny celebrities on the internet. The Chinese netizens embroiled both Luyu Chen, the talkshow host, and Shuang Zheng, the actress, in heated discussions about whether their frailty and thinness stemmed from eating disorders. The debate terminated inconclusive, of course, but it hints that this mental issue, once deemed impossible to occur in China, is walking in to the public view for the Chinese people. But more steps ahead need to be taken.

Feeding and eating disorders have evolved into western societies over the past 30 years. This could be connected to the overabundance of food; however, it is most likely to be affected by social norms, that link the desirableness to be thin. Feeding and eating disorders are mental health disorders, explained by atypical eating habbits that negatively affect an individual’s physical and mental health.

Eating disorders are classified as a mental illness provoking significant ramifications on the lives of the individual it effects and their family. Therefor an understanding of the condition is crucial and also the psychology approaches to understanding and treating them. The term eating disorders have been defined as a continuing disturbance of eating behaviors. Eating disorders are characterized by unusual eating patterns. Individuals with eating disorders would frequently use food and the control of food to compensate for feelings or emotions, causing eating patterns that are atypical. Anorexia Nervosa and bulimia have appeared as the main disorders. Individuals may begin to purge, binge or severely diet and reduce calorie intake to feel control of their life. This behavioral problem significantly impairs physical health and mental health. Defining eating disorders can be challenging, they are complicated conditions that emerge from an amalgamation of longstanding behavioral, psychological, emotional and social factors.

The history of eating disorders is said to have dated back as far as 400 BC, Hippocrates wrote a script called on the disease of young women, this indicates a similar condition to anorexia nervosa. The suggested cause of this extreme weight loss was put down to abnormal menstrual cycle. To overcome this, he proposed that marriage and pregnancy were recommended as best treatment. St Catherine of Siena was another example in the 14th century she was a saint who wanted to be closer to God, fasting indicated holiness and purity, however low weight and starvation in this era was also linked to demonic possession, so Catherine always only ate a very small amount each day as she was mindful that she would be called a witch. In the end Catherine refused to eat and she starved herself until her death at the age of 33. Early cultural behaviors show similarities to eating behaviors today, however they are culturally and socially defined as eating disorders. (Hall,2021)

Anorexia Nervosa (AN) means nervous lack of appetite. This condition typically begins at the age 16-17. It effects mostly women. It can start with an adolescence who may be concerned with puppy fat who then begin to diet. The dieting progresses to a continual attempt to attain an abnormally low body weight. The patient then advances to excessive concerns about weight. The patient would restrict the energy intake, they will consistently take in fewer calories than they would normally require, and the results are significantly low body weight. The sufferer would gain an intense fear of gaining weight or being fat even though they may appear thin. As a result, the patient may conduct in unusual behaviours, for example excessive exercising. People with anorexia have a distorted self-perception. The patient may believe that they are overweight even if they are significantly thin, and they never accept the seriousness of their low weight. At this stage the patient has a full-blown eating disorder and a pathological condition. Anorexia Nervosa (AN), is the main most common eating disorder in the UK. Around 1 in 250 females and 1 in 2000 males suffer from the disease at some part of their lives. (NHS)

It wasn’t until the 19th century that the eating problem or behavior was officially diagnosed as a psychological condition. The diagnostic and statistical model, known as the DSM-IV model sets the criteria needed to diagnose eating disorders, it was a very welcomed tool for psychologists to diagnose mental health disorders. In 1983 the model was modified and got its own section after they removed it from the disorders of childhood and adolescence section. The advancement of the DSM to the DSM-IV involved modifications to better analyze and detect the symptoms and behaviors associated with people with eating disorders.

People who have anorexia or eating disorders have many symptoms the signs are avoiding socializing especially when they know or think food is involved. It can be noticeable they may be eating very little food. deliberately making yourself sick or consuming laxatives after you eat, exercising too much, changes in your mood. Other co-existing psychological problems associated with anorexia are depression, anxiety obsessive behaviour and impaired physical development.There may also be physical signs, for example, feeling cold, tired or dizzy, problems with your digestion, or not getting periods in women and girls.

Eating disorders are primarily psychiatric in nature, they are also indicative of a social problem. Eating disorders are also culturally induced diseases. There are ongoing debates surrounding the explanations for eating disorders for example, ( DiNicola 1990) suggests that there is a degree of cultural rather than individual factors as part of the explanations for eating disorders. Social institutions profit from the cult of thinness, and this is encouraged by the mass media. We live in a media structured world, with TV, films, videos, newspapers, fasion designers, internet. Research has come to light that the media does contribute to eating disorders; and the exposure to pressure applied by the media increases body dissatisfaction. The female body is reflected and represented in the media as an object of beauty and desire; and manufactures a dream world of high standards that observe the glorification of thinness and weight loss. (Psychology, Gross.R)

French model and actress Isabella Carlo suffered from anorexia since the early age of 13. She maintains that it was caused by her troublesome childhood. In her words I had a very complicated childhood, very difficult and very painful. She told how her mother in fact had a phobia that she would grow and spent all her time constantly measuring her height. Her mother would not let her out with fear that she had heard that fresh air makes children grow and kept her at home. She exclaimed how it was a very traumatic experience. She posed for an Italian advertising campaign, weighing only 60lbs4 stone 2lbs to raise awareness of the illness and to highlight to the media about the use of very thin models. Barlow and Durland, 1995 stated that a half of the participants taking part in Miss America, a televised beauty contest was 15% or more under their expected weight. The startling fact that there is a large number of American women with desires to be thin. (Hall,2021)

Scientists are continually investigating possible links to biochemical or biological factor involved with eating disorders. In some sufferers with eating disorders specific chemicals in the brain that control appetite, hunger along with digestion have found to be unbalanced. However, the significances and the ramifications of these imbalances maintain under investigation. Further, research has indicated that eating disorders run in families, reveling significant genetic involvement with eating disorders. In the UK it is said to be between 1.25 and 3.4 million people who suffer from eating disorders and 40% are bulimia sufferers. With the onset is around the age of 1819 years old. (Priorygroup.com)

Treating eating disorders will always be specific to the individual and the type of eating disorder. In general term the treatment goals for anorexia nervosa are weight gain and for bulimia the aim of the treatment is to reduce the desire to purge. With Anorexia nervosa the goal will be to restore the suffer to a healthy weight. Treating the underlying psychological issues connected to the disorder. It is often that individuals with eating disorders fail to recognize or admit that they are ill, they may strongly resist treatment. Reducing and eliminating behaviours and thoughts that proceed to distorted thinking, while trying to achieve long term remission and rehabilitation. I will discuss three approaches to treating eating disorders.

Salvador Minuchin, (1978) designed a psychodynamic theory of anorexia which views the role of the family as a composite family system, the most extensive system that influences development and behaviours. The family systems theory of eating disorders focuses on interactions among family members and keep them tightly secured around the anorexia sufferers. Minuchin focuses on four main features, as anorexia mainly affects females, more than males, the family system theory looks at the relationship between the mother and daughter, and relationships in the family circle.

The treatment applications for the family systems therapy are managed as an outpatient therapy and it is designed to reclaim the sufferer’s autonomy and control. With the aim to disentangle the family system and their relationships. Stage one focuses on the mending of physical health managed by the parents. The nature of this eating disorder the sufferer may need help and guidance in making healthy choices regarding food and eating. Parents gain responsibility at this vulnerable stage of the treatment in what and the amount of food the individual eats; and generally reducing the exercise mainly mimicking what treatment team would do.

Summary

In this research, assumptions about the causes of eating disorders were examined among those with eating disorders and those without it. Through understanding the differences in presumed causes between the two groups, it is possible to develop better education programs for those suffering from eating disorders.

Research purposes

Gaining such information will help scholars recognize the educational needs of the public, and better resolve missing knowledge gaps.

More accurate information may eliminate misinformation regarding eating disorders, which may motivate those with symptoms to seek help earlier and to do so without the fear of judgment.

To better educate the larger population and to better understand people’s experiences with eating disorders.

Previous Studies

exploring the public’s acceptance of the idea of food addiction as an excuse for overeating and assess its effects on their attitudes towards obese individuals (Lee et al., 2013)

Methodology

Participants were recruited using flyers and e-mails distributed across local universities and from flyers sent to local clinics and hospitals.

The research had a total of 277 participants: 57 with self-reported eating disorders and 220 without eating disorders. Most of them identified as white (93%). There were 43 males (15.5%) and 234 females (84.5%).

The age range was from 18-51. All individuals answered two questions.

The 1st is ‘What do you think was (were) the cause of your eating disorder?’ and the 2nd was ‘What do you think is (are) the cause(s) of eating disorders?’.

Results

A list of 8 key themes for the causes of eating disorders was developed from participants responses: 1.traumatic life event, 2.family issues, 3.social issues, 4.psychological/emotional issues, 5.genetics/biology, 6.media/culture ideals, 7.sports/health, 8.eating/body image. Individuals with eating disorders most often agreed that psychological/emotional issues and social issues were the main causes, while genetics/biology and media/cultural ideals weren’t. Individuals without eating disorders frequently agreed that psychological/emotional issues and media/cultural ideals were the main causes, while traumatic events and sports/health weren’t. There were differences between the two groups in the agreement of the media as a cause of eating disorders. Those without eating disorders blame the media, while those with eating disorders may not be aware of the impact of the media.

Discussions & Conclusion

The findings reflect differences between the public and people who suffer from eating disorders, which can potentially be used to offer better education and awareness. In particular, the public largely believed that eating disorders are triggered by the media, a belief that is not shared by people with eating disorders. The results indicate that education on eating disorders is required. In addition, despite evidential support for the influence of genetics, sports, and family, these were rarely accepted by both groups as causes of eating disorders.

Resource

1. Blodgett Salafia, E., Jones, M., Haugen, E., & Schaefer, M. (2015). Perceptions of the causes of eating disorders: a comparison of individuals with and without eating disorders. Journal Of Eating Disorders, 3(1). https://doi.org/10.1186/s40337-015-0069-8

Milk is the first food of young mammals and a nutrient-rich, white liquid produced by the mammary glands of females’ mammals. It is a mixture of fat and high-quality protein in water, which contains some carbohydrate (lactose (4.8%), vitamins and minerals (0.8%). Furthermore, there are ranges of other individuals’ products that can be made from milk, which are also known as dairy products, a product containing milk or made from milk, such as; butter, cream, and ice cream. Water, carbohydrate, fat, protein, vitamins and minerals are the key components that are found in cows’ milk. Water is the largest component of milk and is present at a level of approximately 87 to 88%. Not only it is the largest component in milk but also considered important for human nutrition because the body uses water in all its cell, organs, and tissues to help regulate its temperature and maintain other bodily functions. Calcium is one of few minerals found in milk, which play an important role in muscle contraction, transmitting messages through the nerves and realizes of hormones, therefore lack of calcium can lead to weakened bones.

This case study report aims to gain more knowledge of milk and understand the importance of milk for human nutrition.

Discussion

The quantity of milk production from cows largely depends on the environment it’s in. The more stable the environment, the more production of milk. Many environmental factors are contributing to the production of milk, these include: weather, climate, geography, feed and accommodations. The main environmental variable contributing to the reduction of milk production is heat stress. The quantity of production of yield is highly affected by climate changes, the increment of temperature and humidity leads to a significant decrease in milk production, as cow are more comfortable in cooler climate. Which means heat stressed cattle may try to reduce the body heat through thermoregulatory mechanisms which in turn affect feed conversion efficiency and lead to decreased milk production. The weather and climate can also alter the quality of feed, which further can affect the quantity and quality of milk produced. Not only feed and climate but also where the cow lives can decrease and increase the production of milk, for instance, when cow have more comfortable places to rest, space to graze and farmer who to keep everything clean, those cows are more productive compare to cow in uncomfortable environment.

Cows are milked using vacuum cups which are attached to the cow’s teats, then the milk is sent through stainless steel pipes to large refrigerated vats or silos, then stored at 5 Celsius or less for no more than 48 hours. Using tankers that have special stainless-steel bodies which are heavily insulated are used for milk transportation to the processing factory. Sample of milk is tested for antibiotics, fat and protein contractions and temperature before the milk enters the factory processing area for further process. Once the milk is approved for use, it is pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing. Pasteurization is an important technique in the production of milk as it helps to destroy any harmful bacteria and micro-organism that can cause food spoilage. Homogenization is when milk is put under pressure through fine nozzles, which evenly disperses fat globules, this stops the cream separating and rising to the top, allowing a more consistent texture and taste. Separation involves spinning the milk through a centrifuge to separate the cream from the milk, afterwards, the cream and remaining milk are remixed to provide the desired fat content for the different type of milk being produced, for instance, whole milk, low-fat milk, and skim milk. Lastly, when the is ready to be packaged it travels through the pies to the automatic packaging machines that fill and seals the milk into a milk bottle.

According to FSANZ, to sell the milk, the manufacturer is required to make sure that the milk for retail sale contains at least 3.2% fat and 3% protein. Also, they need to make sure that the skim milk contains a maximum of 0.15% of fat and a minimum of 3% of protein (FSANZ 2015, Dairy Standard). The code allows the manufacturer to adjust the components of milk, such as protein, lactose, fat or vitamins and minerals by adding or removing those components to produce a standardizes product. Functional properties describe how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels. Flavor is one of the functional properties in milk. The flavor of milk is mild and slightly sweet. Due to the presence of emulsified fat, the colloidally dispersed protein, carbohydrate lactose and milk salts causes the characteristic of mouthfeel. According to Schiano, A. Harwood, W. & Drake (2017), the key components that contribute to sweet and salty taste is due to lactose and milk salt and the flavor changes in milk due to light exposure, which is why the off – flavor was linked to sunlight. Richer flavor is associated with homogenization processing because the primary function of homogenization is to prevent creaming or the rising of fat to the top of the milk container. The result of homogenization causes the milk to maintain a more uniform composition with improved body and texture, a whiter appearance, richer flavor and more digestible curd.

Conclusion

In conclusion, the overall finding indicates the importance of cow’s milk in the Australian diet. the finding also demonstrates how the dairy product including fresh frozen or dried, provide a variety of nutritional and functional properties and also play a significant role in the food system. The research also indicates that environmental variable such as climate change can reduce the amount of milk production and the food components that are found in cow’s milk.

References

1. American Association of Cereal Chemists (AACC), 1997. ‘CHAPTER 1: Properties of Milk and Its Components’. In: Dairy-Based Ingredients, American Association of Cereal Chemists, Minnesota U.S.A., and online, Pages 1-10.
2. Dairy Australia, 2019. ‘The Milk Making Process’. Dairy Australia, https://www.dairy.com.au/products/milk/how-milk-is-made
3. Food Standards Australia and New Zealand, 2015. Dairy Standard (Australia Only), website, http://www.foodstandards.gov.au/code/primaryproduction/dairy/Pages/default.aspx
4. Pragna, P, Archana, PR, Aleena, J, Sejian, V, Krishnan, G, Bagath, M, Manimaran, A, Beena, V, Kurien, EK, Varma, G & Bhatta, R, 2017. ‘Heat Stress and Dairy Cow: Impact on Both Milk Yield and Composition. International Journal of Dairy Science, vol. 12, pp. 1-11.
5. ProCon.org, 2011. How Milk Gets from the Cow to the Store. Viewed 1st September 2019.
6. Schiano, A. ,Harwood, W, & Drake, M, 2017. ‘A 100-Year Review: Sensory Analysis of Milk’. Joirnal of Dairy Science, vol. 100, no.12, pp. 9966-9986, https://www.sciencedirect.com/science/article/pii/S002203021730536?via%3Dihub
7. Summer, A, Lora, I, Formaggioni, P & Gottardo, F, 2018. ‘Impact of Heat Stress on Milk and Meat Production’. Animal Frontiers, vol. 9, no. 1, pp. 39-46.
8. Vickie A. Vaclavik & Elizabeth W. Christian 2014, Essentials of Food Science 4th editions, pages 201-214, http://www.springer.com/series/5999

Vegetables are the type food that people have to eat every day because it helps people to be healthy and free from any disease. Kids these days experienced that their parents force them to eat vegetables but they keep on complaining because it does not look good and does not taste good, and as they grow older, their hate towards the vegetables become worse. Moreover, they forget to include vegetables in their meal. Which becomes a problem to their parents that makes them force their children.

According to Barrett, Beaulieu, & Shewfelt (2010), fruits and vegetables has a lot of nutrients that helps children to gain energy and strong immune system because it supplies everything that a person lacks. Through the intake of vegetables, they were able to gain more energy and nutrients, that is why eating vegetables is a must, especially to kids, since they are more prone to disease.

People, especially the younger ones, need to think of the things that would help them to become healthier, because even if vegetables have an acrid taste, people should always keep in mind the benefits that they will get whenever they eat them, especially when they go to school, they will be needing a lot of energy, but ignoring or losing your appetite when it comes to vegetables is not a good thing to maintain, because this might cause big health problem.

A study by Barrett, Beaulieu, & Shewfelt (2010) explains that vegetables become hard for children to consume because they evaluate foods using the 4 characteristics, which are color and appearance, flavors, texture and nutritional value, basically because that is what they physically see for themselves. Also, people tend to be attracted when they saw something that really catches their eyes, that leads them to pick foods or doubt it.

A study of Rakhshanderou, Ramzankhani, Mehrabi, & Gaffari (2017) explains that if parents discussed the benefits of vegetables in their children at a young age, they would have understood everything and it will not be hard for them to add vegetables to their meal, and it will not be hard for them to add more portion of vegetables that they will serve to their children. Keeping them open minded about these issues is a good thing.

In the study of Beate, and Slavin (2012), vegetables are important because they have a lot of vitamins and nutrients, such as vitamin A, which is good for avoiding cancer while, and vitamin C is good for the vision, teeth, skin, skeletal tissue. Additionally, According to Huybrechts, Matthys, Vereecken, Maes, & Temme (2008), besides the nutrients, there are three main reasons why it is important to eat fruits and vegetables, especially during childhood and adolescent, which could affect the physical and mental health. First, because as they grow up, their body requires more energy, basically, as years goes by, they will have a lot of things to do, that is why eating is a must to keep their energy and immune system strong. Second, their eating patterns tend to be the same as they grow up. Since, they are used in doing what they have done ever, since it will be hard for them to avoid or stop it. Third, childhood and adolescent are key phases for easily modifying eating habits as opposed to adulthood, when such habits tend to be more rigid, they become more prone to illnesses.

Based on the findings of Dosil-Diaz et al. (2008), eating green leafy vegetables does not protect you completely in any illness or diabetes but rather it will help one person to lessen or to not worsen the disease in your body. These is already a big factor in helping children or people when it comes to their health. The theory of planned behavior was proposed by Icek Ajzen in 1985, it is one of the models most commonly used to understand the health behavior of a person that could lead to their intentions. For an example, the reason why a person acts or behave in a particular happening is because of intentions they are devoted to perform, or behave like that to the extent that it reflects their actual control. Thus, according to the theory, individuals who have a strong intention to, for example, eat the recommended amount of daily consumption of vegetables, when they hold a positive attitude towards that behavior or when they realize that it is important, they can eat the recommended amount of vegetables without any difficulty.

Summing up, it is obvious how important, especially for children, components of the diet are vegetables. I believe that parents need to inform their children from an early age about the importance of vegetables, so that they will be devoted to eat more. It will create a good habit, basically because they will be informed of the benefits of it and the consequences of not eating the prescribed amount.

Who doesn’t want to eat food? Probably, no one. Food is a necessity for every human being on the planet. It is an integral part of our lives. Without food, we can’t do certain tasks that require our energy of body and brain.

Everyone has probably noticed that when we eat something, we get instantly happy and we want to do the certain tasks that we wouldn’t do when we hadn’t eaten. Of course, our body has the energy to keep us going, but also our brain has got a lot of energy, and then the brain starts sending positive and energetic signals to the body, making it do the difficult tasks. This is why food is an essential component of better mental health. As a quote from the famous writer Virginia Woolf says: “One cannot think well, love well, sleep well if one has not dined well”.

Now, there are a few ways food affects the overall health of our brain. First, food promotes brain development. Brain development is a very necessary thing for a human being to prosper in this world. There are hundreds of ways for the development of our brain, but the basic and the most important one of them is food. No nutritionist or doctor can deny the importance of food when it comes to brain development. Food plays a pivotal role in molding our brain and making it suitable for our body to work together.

The second one is focus. Focus is the necessary thing that plays an important role in any task we want to accomplish. Getting success is difficult when there is no focus on the goals that we want to achieve and the journey we want to go on. For example, a lack of focus causes blurred vision, which can potentially lead to failure. Now, there are many ways we can keep our focus intact and food is one of them. Food is so much important to us that when we start eating, we visualize our dreams and goals in our mind, at least this is what happens to me most of the time.

With the above benefits we get from eating food, we can safely say that food is directly proportional to mental health, meaning the more food we eat, the more our mental health will improve and vice versa. Therefore, the importance of the food we eat for our health is obvious.