I need some assistance with these assignment. nutrition in the prevention and treatment of disease Thank you in advance for the help!

I need some assistance with these assignment. nutrition in the prevention and treatment of disease Thank you in advance for the help! It is evidently clear from the discussion that food is not only important for the maintenance and development of an individual, but also in the performance and reproduction of life. It has been estimated that during a person’s entire lifetime, a person consumes approximately 30 tonnes of food on proportion in professedly endless dietary categories. However, as digestion takes place, the food is broken down into basic nutrients necessary for the well being of the individual. Therefore, it is safe to assume that food is chemistry. In the process of digestion, the mixture of chemicals present in the food is broken down into four basic categories: nutrients, non-nutritive naturally occurring components (which include antinutritive and natural toxins), man-made contaminants and additives. Taking that into consideration, it is safe to say that nutrients make up for more than 99.9% of the food contents. Nutrients can be classified into carbohydrates, proteins, vitamins, fats, and minerals. These constituents are referred to as macronutrients and micronutrients. Macronutrients can be described as primary sources of strength and building elements for humans, whereas micronutrients, on the other hand, are only required in comparative volumes. Micronutrients can be obtained in vitamins, minerals and trace elements, and are still essential in ample amounts to ensure proper performance of all body cells. Furthermore, micronutrients such as water do not necessarily provide individuals with energy. The majority of micronutrients are critical nutrients for life processes, often synthesized by the body. For that reason, these necessary nutrients can be received from the food that we eat. Most significantly, macronutrients are constituent and indispensable ingredients of our diets, often found in carbohydrates, water, fat, and protein.

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