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Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disease), and longevity.

Healthy children learn better. People with adequate nutrition are more productive and can create opportunities to gradually break the cycles of poverty and hunger.

Malnutrition, in every form, presents significant threats to human health. Today the world faces a double burden of malnutrition that includes both undernutrition and overweight, especially in low- and middle-income countries. There are multiple forms of malnutrition, including undernutrition (wasting or stunting), inadequate vitamins or minerals, overweight, obesity, and resulting diet-related noncommunicable diseases.

The developmental, economic, social, and medical impacts of the global burden of malnutrition are serious and lasting for individuals and their families, for communities and for countries.

Most recent estimates show that globally, 149.2 million children under the age of 5 years of age are stunted (too short for their age) and 45.4 million are wasted (underweight for their height).  The number of children with stunting is declining in all regions except Africa. Over three-quarters of all children suffering from severe wasting live in Asia.

Around 45% of deaths among children under 5 years of age are linked to undernutrition. These mostly occur in low- and middle-income countries.

Anaemia is a serious global public health problem that particularly affects young children and pregnant women. WHO estimates that 40% of children less than 5 years of age and 37% of pregnant women worldwide are anaemic. Thirty percent of women of reproductive age have anaemia.

Globally, 1.9 billion adults are overweight or obese and 38.9 million children under 5 years of age are overweight. Rates of childhood overweight and obesity are rising, particularly in high-income and upper-middle-income countries.

Although breastfeeding protects against undernutrition and overweight, only 44% of infants under 6 months of age are exclusively breastfed.

High sodium consumption (>5 g salt/day) contributes to high blood pressure and increases the risk of heart disease and stroke. Most people consume too much salt – on average 9–12 grams per day, or around twice the recommended maximum level of intake.

According to the 2016–2025 nutrition strategy, WHO uses its convening power to help set, align and advocate for priorities and policies that move nutrition forward globally; develops evidence-informed guidance based on robust scientific and ethical frameworks; supports the adoption of guidance and implementation of effective nutrition actions; and monitors and evaluates policy and programme implementation and nutrition outcomes.

This work is framed by the Comprehensive implementation plan on maternal, infant, and young child nutrition, adopted by Member States through a World Health Assembly resolution in 2012. Actions to end malnutrition are also vital for achieving the diet-related targets of the Global action plan for the prevention and control of noncommunicable diseases 2013–2020, the Global strategy for women’s, children’s, and adolescent’s health 2016–2030, the report of the Commission on Ending Childhood Obesity (2016), and the 2030 Agenda for sustainable development.

In May 2018, the Health Assembly approved the 13th General Programme of Work (GPW13), which guides the work of WHO in 2019–2023. Reduction of salt/sodium intake and elimination of industrially produced trans-fats from the food supply are identified in GPW13 as part of WHO’s priority actions to achieve the aims of ensuring healthy lives and promote well-being for all at all ages.

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• A71/23 Maternal, infant and young child nutrition: Safeguarding against possible conflicts of interest in nutrition programmes (2018)
• Nutrition and Food Safety

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10th Meeting of the Strategic and Technical Advisory Group of Experts (STAGE) for Maternal, Newborn, Child and Adolescent Health and Nutrition (MNCAHN)

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WHO Supports Small Island Developing States

WHO SIDS Summit for Health

Food Security is a Challenge in Small Island Developing States

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Global sodium benchmarks for reducing sodium content in food products - WHO Webinar

WHO's department of nutrition and food safety: key achievements 2023

Trans fat elimination validation award ceremony - 29 January 2024

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Episode #101 - Do sweeteners help with weight loss?

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Episode #91 - Everything you need to know about trans fat

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Infant nutrition

Food fortification

Food safety

Micronutrients

Nutrition 101 Presentation

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Well Resourced Dietitian

This presentation provides evidence-based information that covers some of the fundamental basics of nutrition. It is a great resource for going back to the basics of nutrition! The purpose of this product is to provide the audience with easy to digest nutrition topics so that they are able to apply it to their own lives. This presentation gives your audience information and tips on how to incorporate more nutrient dense foods, healthy proteins, fiber-rich carbs, healthy fats, the importance of micronutrients and various sources, how to stay hydrated, what to eat before and after a workout, how to identify types of hunger cues, how to read a food label, and building a balanced plate.

Learning topics include:

• Calories – definition of a calorie and how they are burned, calorie dense vs. nutrient dense
• Macronutrients – protein, carbs, and lipid structure, function & food sources
• Alcohol – calories, standard drink size, and effect
• Micronutrients – water-soluble vs fat-soluble vitamins, trace minerals & major minerals
• Hydration – importance of hydration and electrolytes, signs of dehydration, tips for staying hydration
• Pre and post workout nutrition – types of foods and timing
• How to read a food label
• Identifying hunger cues and types of hunger
• Building a balanced plate

Presentation details:

• Customizable so you can take out or add in anything you need
• Interactive slides so the audience is able to participate
• Powerpoint format
• Non-branded
• 47 total slides
• Nutrition tips for the audience

LICENSE: You may not share, sell, or distribute the file.

© 2023 Liv Nourished Nutrition LLC. Liv Nourished Nutrition LLC retains all rights to the design and file.

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Product Details

• Author: Olivia Beall
• Author since: June 28, 2023
• Website: http://www.liv-nourished.com
• Country: United States

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• Nutrition Education Resources & Materials

Health Educator’s Nutrition Toolkit: Setting the Table for Healthy Eating

En Español (Spanish)

The Health Educator’s Nutrition Toolkit is designed to help health educators, dietitians, physicians, other health care and nutrition professionals, social workers, youth counselors, and program directors teach consumers about the Nutrition Facts label and how to use the information it provides to make healthier food choices. The Toolkit offers a wide range of resources, including realistic tips on how to shop for and prepare food as well as order food when eating out to build a healthy diet.

The Toolkit includes:

• An introductory guide with information on how to use the toolkit (for health educators) (PDF - 1MB)
• Tip Sheet #1: Tips for Making Healthy Choices While Food Shopping (PDF - 15545KB)
• Tip Sheet #2: Tips for Bringing Nutrition into Your Home (PDF - 545KB)
• Tip Sheet #3: Tips for Making Healthy Choices When Eating Out (PDF - 409KB)
• Tip Card: Quick Tips for Reading the Nutrition Facts label (PDF - 273KB)
• A PowerPoint presentation, including notes, split into two sections – “Understanding the Nutrition Facts label” and “Bringing Nutrition Into Your Daily Life” (PPT - 43.4MB)
• Evaluation tools: a pre-test (DOC - 75KB) / post-test (DOC - 76KB) (10-15 questions) to accompany the PowerPoint presentation
• An infographic with tips on using the Nutrition Facts label and MyPlate when planning, shopping, cooking, and eating (PDF - 823KB)

Sample social media posts with nutrition education messages and graphics

Share the social media messages and graphics below to encourage your audience to make healthier choices at home and while dining out.

Sample Posts

DYK Americans eat and drink about one-third of their calories away from home? Use these tips from @FDAFood to make healthier food and beverage choices while dining out. www.fda.gov/media/131159/download

Healthy cooking and eating starts at the grocery store. Make healthy food purchases by reading the Nutrition Facts label. Here’s what to look for: www.fda.gov/media/131160/download .

Even small shifts to healthier food options can add up to healthy lifelong changes. Learn how: www.fda.gov/media/131191/download .

Commit to healthier choices at home and while dining out. Here are some tips from @FDAFood to help! www.fda.gov/media/131159/download .

Is grocery shopping on your to-do list? Bring @FDAFood’s Tip Card with you to help you make healthy choices www.fda.gov/media/131162/download .

Sample Facebook Posts

Looking up nutrition information BEFORE you dine out can help you make healthier choices away from home. Check restaurant websites, phone apps, and menus. Once you have the nutrition information, choose items lower in calories, saturated fat, trans fat, sodium, and added sugars. www.fda.gov/media/131159/download .

Did you know Americans eat and drink about one-third of their calories away from home? Use these 3 tips to help you make healthier choices while dining out: www.fda.gov/media/131159/download .

Commit to healthier choices at home and while dining out. These easy tips from FDA’s Nutrition Toolkit can get you started: www.fda.gov/media/131159/download and www.fda.gov/media/131160/download .

Take time to choose healthy options, whether you are food shopping, cooking or eating out. Even small shifts to healthier options can add up to healthy lifelong changes. www.fda.gov/media/131160/download .

Shop smart! Read the Nutrition Facts label when food shopping to make healthier choices for you and your family. www.fda.gov/media/131160/download .

Looking for more? Share one of our social media messages at @FDAFood on X , U.S. Food and Drug Administration on Facebook and Pinterest .

FDA has additional Nutrition Education Resources and Materials for a variety of audiences, which can be used along with the Toolkit for planning and conducting nutrition education programs and individual instruction.

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Current Dietary Guidelines

Presentation slides.

The following Dietary Guidelines for Americans, 2020-2025 presentations are available for your download and use. Click the buttons below to download the full slide deck – including slides for each life stage!

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Additional questions about using this content? Please see the permission to use statement at the bottom of this page.

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Permission to Use Statement

Content from the Dietary Guidelines for Americans, 2020-2025 The content within these presentations and any Graphs, Figures, and Tables within the Dietary Guidelines for Americans, 2020-2025 are in the public domain and may be used without permission. Most Photos and Illustrations included in these presentations are NOT in the public domain, thus permission cannot be granted for their use or reproduction for other purposes. However, Photos used in Figures 1-8 and 1-9 are in the public domain and may be used without permission. We ask, however, that if you reproduce this content, either electronically or in print, that you use content as originally designed; that it not be altered or modified; and that it be sourced to the Dietary Guidelines for Americans, 2020-2025 . If content is altered or modified, do not source the Dietary Guidelines . Please contact us at [email protected] for further questions.

Suggested Citation

U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025 . 9th Edition. December 2020. Available at DietaryGuidelines.gov.

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Nutrition Presentation templates

Do you know the different foods of the healthy eating pyramid on the ground level are bread, cereals and pasta, then vegetables, fruit, meat and finally, sweets. a healthy lifestyle is made of variety, just like this selection of templates. choose your favorite and prepare a presentation about healthy lifestyle choices.

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Nutrition newsletter.

This minimalist newsletter is perfect to talk about nutrition with your team. Share announcements, activities and provide company insights. These slides contain a lot of colorful pictures of food, diagrams and many sections related to events or new employees.

Nutrition and Diet Workshop

If you are a nutritionist, this template comes just right. Prepare a workshop on diet and nutrition with the resources we offer. Its background with food illustrations goes great with the theme. We include tables to divide meals by categories. This will make it easier for you to explain the...

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In English (and in Spanish too), there's a saying that goes "you are what you eat". That means that it's important to have a balanced diet so that your body has all types of nutrients and substances that it requires to function perfectly. If you're an expert nutritionist, give a...

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Food Science and Nutrition Conference

Organize your nutrition and food science conference with this delicious yet formal Google Slides and PowerPoint template, crafted to empower you in delivering a captivating setup that delves into the latest advancements in the field. With thoughtfully designed slides and a wide selection of fully editable visuals at your disposal,...

Nutrition and Diet Workshop Infographics

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Healthy Nutrition Coach Portfolio

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Sports Nutrition Infographics

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Clinical Nutrition Case Report

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Interesting Nutrition Topics for Presentation – 100+ Topics to Inspire You

Discover over 100 interesting nutrition topics for presentations, covering dietary trends, health impacts, special diets, and more. Perfect for students, professionals, and educators!

1. Understanding Basic Nutrition Concepts

• Macronutrients: Carbohydrates, Proteins, and Fats – Explore the role of macronutrients in energy production and bodily functions.
• Micronutrients: Vitamins and Minerals – A look at essential vitamins and minerals, their sources, and how deficiencies impact health.
• The Role of Water in Nutrition – Discuss the importance of hydration and the effects of dehydration on the body.
• Energy Balance and Metabolism – Understanding how the body processes food for energy and the impact of calorie intake and expenditure.
• The Digestive System: From Food to Nutrients – An in-depth exploration of how the body digests and absorbs nutrients.

2. Popular Dietary Trends and Fads

• The Ketogenic Diet – A high-fat, low-carb diet trend with roots in medical treatment for epilepsy.
• Paleo Diet – A diet based on what our ancestors ate, focusing on whole foods and avoiding processed ones.
• Plant-Based Diets – A growing trend that excludes or minimizes animal products, emphasizing plant-based foods.
• Intermittent Fasting – The science behind fasting periods and its purported benefits for weight loss and metabolism.
• Gluten-Free Diets – Explore why some people avoid gluten and whether gluten sensitivity is common outside celiac disease.
• Veganism vs. Vegetarianism – Compare and contrast these two popular plant-based lifestyles.

3. The Impact of Nutrition on Health

• Nutrition and Heart Health – Explore how diets high in fiber, healthy fats, and low in sodium can help prevent heart disease.
• Nutrition and Brain Health – The connection between diet and cognitive function, including foods that support memory and mental clarity.
• Nutrition in Cancer Prevention – Discuss how certain foods and nutrients may lower the risk of developing cancer.
• The Role of Antioxidants – Explain what antioxidants are, how they fight free radicals, and their role in preventing chronic disease.
• Probiotics and Gut Health – The role of gut bacteria in overall health and how foods like yogurt and fermented vegetables support it.

4. Nutritional Needs at Different Life Stages

• Nutrition in Pregnancy – Key nutrients for fetal development, including folic acid, iron, and omega-3 fatty acids.
• Infant Nutrition – Explore breastfeeding, formula feeding, and introducing solid foods.
• Childhood Nutrition – The importance of balanced meals for growing children and combating childhood obesity.
• Nutrition for Adolescents – Addressing the unique needs of teenagers, including calcium for bone growth and iron for menstruating girls.
• Elderly Nutrition – How nutrient absorption changes with age and the importance of maintaining muscle mass and bone density.

5. Nutritional Deficiencies and Disorders

• Iron Deficiency Anemia – The causes, symptoms, and treatment of this common deficiency.
• Vitamin D Deficiency – Why so many people lack adequate vitamin D and how it impacts bone health.
• Scurvy and Vitamin C Deficiency – A historical look at scurvy and the importance of vitamin C for immune health.
• Malnutrition in Developing Countries – Exploring the global impact of food scarcity and lack of access to nutritious foods.
• Eating Disorders and Nutrition – Understanding how disorders like anorexia, bulimia, and binge eating affect nutritional status.

6. The Science of Superfoods

• Blueberries: Nature’s Antioxidant Powerhouse – Explore the benefits of these small fruits rich in vitamins and antioxidants.
• The Benefits of Dark Leafy Greens – Spinach, kale, and other greens are packed with nutrients. How do they contribute to health?
• Avocados: Healthy Fats for the Heart and Brain – Discuss the benefits of the monounsaturated fats in avocados.
• Turmeric and Curcumin – The anti-inflammatory properties of this bright yellow spice and its potential in managing chronic diseases.
• Chia Seeds and Omega-3 Fatty Acids – A closer look at these tiny seeds and how they support heart health.

7. Nutrition and Fitness

• Pre-Workout Nutrition: What to Eat Before Exercise – Discuss the ideal macronutrient balance for energy and performance.
• Post-Workout Recovery Foods – Foods that help repair muscles and replenish glycogen after exercise.
• Hydration and Athletic Performance – The importance of staying hydrated before, during, and after physical activity.
• Protein for Muscle Building – Explore the role of dietary protein in muscle growth and recovery.
• Carb Loading for Endurance Athletes – The science behind carbohydrate loading and how it enhances performance in endurance sports.

8. Special Diets for Medical Conditions

• The DASH Diet for Hypertension – A diet rich in fruits, vegetables, and whole grains to lower blood pressure.
• Nutrition for Diabetes Management – How to control blood sugar through diet, including the glycemic index of foods.
• The Role of Diet in Managing Irritable Bowel Syndrome (IBS) – FODMAPs and other dietary approaches to reduce symptoms.
• Celiac Disease and Gluten-Free Living – Understanding the challenges of living gluten-free due to an autoimmune condition.
• The Role of Omega-3 Fatty Acids in Rheumatoid Arthritis – Discuss the anti-inflammatory benefits of omega-3s for joint health.

9. Food and Cultural Nutrition

• The Mediterranean Diet – Explore the health benefits of the Mediterranean diet, rich in olive oil, fish, and whole grains.
• Traditional Asian Diets and Longevity – How diets in Asia, particularly in Japan and China, contribute to long life expectancy.
• African Heritage Diets – The role of traditional African foods like millet, beans, and greens in promoting health.
• Latin American Cuisine and Nutrition – A look at how traditional foods like beans, corn, and peppers support good nutrition.
• Indigenous Foods and Their Role in Modern Nutrition – How ancient grains and traditional ingredients are making a comeback.

10. Environmental and Ethical Considerations in Nutrition

• Sustainable Diets – How to eat in a way that is good for both personal health and the environment.
• The Ethics of Eating Meat – The environmental and ethical implications of consuming meat and how it affects sustainability.
• Organic vs. Conventional Foods – A comparison of the nutritional value, cost, and environmental impact of organic foods.
• The Role of Genetically Modified Organisms (GMOs) in Nutrition – Understanding GMOs’ role in food production and the potential benefits and risks.
• Food Waste and Its Impact on Global Hunger – How reducing food waste can help alleviate hunger and protect the environment.

11. Hot Topics in Nutrition Research

• The Role of the Microbiome in Health – Understanding how gut bacteria influence everything from digestion to mental health.
• Nutrigenomics: How Your DNA Affects Your Diet – Exploring the connection between genetics and personalized nutrition.
• The Debate Over Saturated Fats – Is saturated fat really as bad as we once thought? New research sheds light on the subject.
• Intermittent Fasting and Longevity – How fasting may extend lifespan and improve health markers.
• The Impact of Ultra-Processed Foods on Health – Why processed foods are linked to obesity, diabetes, and heart disease.

Conclusion: Choosing the Perfect Nutrition Topic for Your Presentation

Additional tips for an engaging nutrition presentation.

• Use Visuals Wisely : Incorporate charts, graphs, and images to illustrate complex ideas.
• Include Real-Life Examples : Use case studies or personal stories to make the information more relatable.
• Engage Your Audience : Ask questions, include interactive elements like polls or quizzes, and encourage discussion.
• Stay Updated : Nutrition science evolves rapidly. Make sure to include the most recent studies and findings in your presentation.

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Nutrition PowerPoint Template

Number of slides: 10

Good health and good nutrition go hand in hand! There are multiple tasks and daily activities that we wouldn’t be able to fulfill if we are not healthy. But, what kind of food should we eat? What’s the right amount of food our body need? How to maintain healthy eating behaviors? As a health professional or expert in the field of food and nutrition, you can answer all these question in our creative Nutrition PowerPoint Template. Use the Healthy Food Slide, Nutrition Facts Slide, and Weekly Healthy Diet Slide to educate your audience on healthy eating choices and how to keep well-nourished body.

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Health and Nutrition PowerPoint Presentation

Healthy food slide.

Every food we ingest influences our health and body’s performance which mean we can use food in our favor if we eat smart. Use the healthy food slide to highlight the health benefits of different fruits and vegetables. This is a visual way inform your audience what is better for them and help them make conscious choices of food. 

Nutrition Facts Slide

Another way to inform people about healthy food options is by showing nutrition facts. Food products come with a nutrition fact label that very few take time to look at because, most of the time, people is not familiar with the terminology. This is a great opportunity to share with your spectators what Trans Fat, Calories, Cholesterol means and their impact on the human body. 

Weekly Healthy Diet Slide

There is a 5-stage timeline that can work to present a one-week healthy diet sample. You don’t have to go too much into detail, it is enough to mention some easy to cook, healthy meals you recommend for weekdays. This will prove people that it is not that hard to maintain a nutritious diet from Monday to Friday.

Food literacy

Food education give people the capability to make smart decisions on their eating habits and recognize the impact of their food choices on their health, environment, and community.

Health and nutrition icons

You will find health and nutrition icons in every slide to support your content and make your Nutrition Presentation stand out.

Positive relationship with food

Share your expert knowledge on nutrition and help people build a healthy relationship with food.

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Introduction to Nutrition

Jul 23, 2014

1.51k likes | 4.36k Views

Introduction to Nutrition . Ms. Creel. What is Nutrition ?. The process by which the body takes in and uses food The process of nourishing or being nourished, especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues

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Presentation Transcript

Introduction to Nutrition Ms. Creel

What is Nutrition ? • The process by which the body takes in and uses food • The process of nourishing or being nourished, especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues • The study of food intake and food composition and its effects on the human body

Eating Habits • What are some foods you eat on a regular basis? Why? • Eating Habits: why and how people eat, which foods they eat, and with whom they eat • Hunger vs. Appetite • Hunger: a natural physical drive that protects you from starvation • Appetite: a desire, rather than a need, to eat

Influences • Food choices are often influenced by emotions and environments: family, friends, peers • How do emotions influence your eating habits? • We use food to satisfy emotional needs leading to poor eating habits  boredom, stress, depression, frustration, accomplishment • Emotions may also cause us to skip meals and have poor eating habits  depression, sadness, anxiety, frustration

Environmental Influences • Family, friends, peers • Culture • Adult planned meals • Other peoples choices and opinions (persuasion) • Convenience, cost, advertising • Quick preparation for a busy lifestyle • Inexpensive vs. expensive • Location = convenience How does the environment influence what you eat?

Importance of Nutrition • Why is nutrition important in your life? • Provides necessary nutrients for growth and development • Gives you energy • Helps you to stay mentally alert and focused • “Look good, feel good, play good!!!”

Also important because… • Prevents unhealthful weight gain, obesity, type 2 diabetes • Reduces risk of many life threatening conditions: • Heart disease • Stroke • Certain cancers • Osteoporosis: loss of bone density over time

What is a Nutrient? • A chemical substance in food that helps maintain the body • Some provide energy • All help build cells and tissues, and regulate bodily processes such as breathing • No single food supplies all the nutrients the body needs to function

The Six Essential Nutrients Carbohydrates Proteins Fats Vitamins Minerals Water

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Introduction to Nutrition. This slide presentation is the non- illustrated version and is suitable for those with GCSE Science/Biology and above Dr Alan Stewart MB BS MRCP www.stewartnutrition.co.uk. Introduction to Nutrition: what you will learn. Nutrition - one of the Functions of Life

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Introduction to Human Nutrition. Chapter Outline. Nutrition defined Classifying nutrients Energy Nutrition and health Evaluating nutritional status Levels of nutritional status Deficiencies Nutritional research Nutritional recommendations Factors impacting food choices.

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Introduction to Nutrition. Chapter 1. Objectives. After reading Chapter 1, class activities and discussion you will be able to Define frequently used terms Identify factors affecting food choices Discuss six major nutrient classes Describe D ietary R eference I ntakes

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Introduction to Diet and Nutrition

Introduction to Diet and Nutrition. Olivia Pantano. What is nutrition?. Materials and food necessary to support life and growth Examples: vitamins and minerals found in fruit. N utrition. As our bodies grow, it is important to take care of it by eating proper foods and correct servings. .

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Introduction to Human Nutrition. the science of foods and the nutrients they contain. The food choices you make daily have a cumulative impact on your health. Poor food choices lead to chronic disease. . Diet: the food one consumes. What is Food?.

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Introduction to Nutrition. Lecture II. Dietary Reference Intakes. Collective term which includes four values: EAR Estimated average requirement RDA Recommended dietary allowance AI Adequate Intake UL Upper Intake Level. Estimated average requirement.

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Introduction to Nutrition. PSE4U – Exercise Science Monday, March 1, 2010. Lesson by nutrition experts Miss L. Corrente & Miss A. Read Presented to the Grade 12 Exercise Science Class. Housekeeping items . Nutrition unit test Friday, March 12, 2010 One –week Food Diary Assignment

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Introduction to Human Nutrition. Course Web Page. Real Hope for Haiti – Clinic for Malnourished Children. Chapter Outline. Nutrition defined Classifying the nutrients Nutritional research Nutrition and health Healthy People 2020 goals Hunger and appetite (next class)

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Introduction to Nutrition SUMMARY

Introduction to Nutrition SUMMARY. By Issy Cox. Nutrients are essential for our body. The three main nutrients we need to be healthy and to protect our body form diseases are fat, carbohydrates and protein.

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An introduction to nutrition

An introduction to nutrition. BY Dr. (Mrs.) T.I Runsewe-Abiodun (FWACPpaed.). Importance of Nutrition:. 1. Promotes satisfactory growth. 2. Prevents deficiency states 3. Prevents acute and chronic illness 4. Promotes development of physiological and mental potential

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• Table Of Contents

nutrition , the assimilation by living organisms of food materials that enable them to grow, maintain themselves, and reproduce.

Food serves multiple functions in most living organisms. For example, it provides materials that are metabolized to supply the energy required for the absorption and translocation of nutrients , for the synthesis of cell materials, for movement and locomotion , for excretion of waste products, and for all other activities of the organism. Food also provides materials from which all the structural and catalytic components of the living cell can be assembled. Living organisms differ in the particular substances that they require as food, in the manner in which they synthesize food substances or obtain them from the surrounding environment , and in the functions that these substances carry out in their cells. Nevertheless, general patterns can be discerned in the nutritional process throughout the living world and in the types of nutrients that are required to sustain life . These patterns are the subject of this article. For a full discussion of the nutritional requirements of humans in particular, see the article nutrition, human .

Nutritional patterns in the living world

Living organisms can be categorized by the way in which the functions of food are carried out in their bodies. Thus, organisms such as green plants and some bacteria that need only inorganic compounds for growth can be called autotrophic organisms; and organisms, including all animals , fungi , and most bacteria, that require both inorganic and organic compounds for growth are called heterotrophic . Other classifications have been used to include various other nutritional patterns. In one scheme, organisms are classified according to the energy source they utilize. Phototrophic, or photosynthetic , organisms trap light energy and convert it to chemical energy , whereas chemoautotrophic , or chemosynthetic, organisms utilize inorganic or organic compounds to supply their energy requirements. If the electron -donor materials utilized to form reduced coenzymes consist of inorganic compounds, the organism is said to be lithotrophic ; if organic, the organism is organotrophic.

Combinations of these patterns may also be used to describe organisms. Higher plants, for example, are photolithotrophic; i.e., they utilize light energy, with the inorganic compound water serving as the ultimate electron donor. Certain photosynthetic bacteria that cannot utilize water as the electron donor and require organic compounds for this purpose are called photoorganotrophs. Animals, according to this classification, are chemoorganotrophs; i.e., they utilize chemical compounds to supply energy and organic compounds as electron donors.

Despite wide variations in the nature of the external energy source utilized by various organisms, all organisms form from their external energy source an immediate source of energy, the chemical compound adenosine triphosphate (ATP). This energy-rich compound is common to all cells. Through the breaking of its high-energy phosphate bonds and thus by its conversion to a less energy-rich compound, adenosine diphosphate (ADP), ATP provides the energy for the chemical and mechanical work required by an organism. The energy requirements of organisms can be measured in either joules or calories .

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Your environment. your health., nutrition, health, and your environment, what is niehs doing, further reading, introduction.

What we eat is considered an environmental factor that influences health, in positive and negative ways. Healthy diets with an optimal balance of nutrients help people accomplish daily physical activities and mental processes. Within your diet, a deficiency or excess of certain nutrients can affect health.

The term diet refers to foods and beverages consumed over time in all settings, such as worksites, schools, restaurants, and the home. Diet also often means a specific nutritional plan or eating pattern.

Nutrition is the process of consuming, absorbing, and using nutrients from food that are necessary for growth, development, and maintenance of life.

What Are Nutrients?

Nutrients give your body energy and enable bodily functions. They are usually classified in two major groups:

• Macronutrients , in the form of protein, carbohydrate, or fat, primarily provide energy to your body. The different macronutrients serve different energy pathways and functions in the body. Energy from macronutrients in food is measured in units called calories.
• Micronutrients , known as vitamins and minerals, are required by the body in minute amounts. They protect and promote various bodily functions, including processing energy from macronutrients. Although critical to health, micronutrients do not supply energy.

What Should People Eat?

As reflected in the federal Dietary Guidelines for Americans , scientific evidence shows that healthful eating patterns can help people achieve and maintain well-being and reduce their chance of chronic disease. The guidelines also say that people can enjoy foods that meet their personal needs and cultural preferences while eating healthfully.

By translating science into succinct, food-based guidance, the guidelines are intended to help the U.S. population at large choose a better diet. Specific nutritional recommendations for individuals suffering from diet-related conditions are not provided.

The Dietary Guidelines for Americans are jointly developed and issued by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services. Updated every five years, they are the cornerstone for many federal nutrition programs and policies.

Why Study Nutrition and Health?

More than half of U.S. adults – 129 million people – have one or more preventable chronic diseases, such as cardiovascular disease, high blood pressure, type 2 diabetes, and some cancers, which are often related to diet and physical inactivity.

Beyond health effects, nutrition-related diseases create strains on productivity, health care spending, health disparities, and military readiness . Addressing such issues requires understanding interrelated biological and social environmental determinants, and corresponding solutions.

As a scientific field, nutrition is integral to health promotion and disease prevention. Information from many disciplines, including anthropology, biology, biochemistry, economics, epidemiology, food science and technology, genetics, physiology, psychology, and sociology, are applied in nutritional studies. Scientists consider what people eat and drink, and take as dietary supplements, during different life stages and over time. They focus on interconnections to build evidence for public policy, health system, and environmental improvement strategies.

Nutrition Research at the National Institutes of Health

The Precision Medicine Initiative is a long-term research project at NIH. This initiative aims to understand how a person's genetics, environment, and lifestyle can determine the best approaches to prevent or treat disease.

As part of the Precision Medicine Initiative, NIH has a plan to accelerate nutrition research. While dietary guidelines and related public health approaches can help improve nutritional status across a population, researchers have growing appreciation for how different factors may affect people differently.

NIH nutrition research will help answer: what should I eat to stay healthy ?

The 2020 – 2030 Strategic Plan for NIH Nutrition Research focuses on how nutrition and dietary patterns affect all health conditions and emphasizes the importance of understanding variation among people. NIEHS assists with the coordination and implementation of this nutrition research plan.

With funding and support from NIEHS, scientists are looking at whether certain nutritional components may protect people’s health when they are exposed to harmful chemicals and other environmental hazards. Scientists are also studying whether environmental factors can worsen health conditions related to nutrition or dietary patterns.

Nutrition May Reduce Harmful Health Effects From Environmental Factors

The concept of reducing risk from harmful exposures tends to mean removing or decreasing exposure to environmental contaminants. But that form of prevention can be difficult to achieve. An alternative concept is to focus on nutrients with potential to be protective or reduce the risk of harmful health effects from environmental factors.

Researchers at the NIEHS-funded University of Kentucky Superfund Research Center have an innovative, long-running program that studies if and how nutrition can reduce the risk of harmful health effects from environmental pollutants. Their research is based on the premise that nutrition should be considered a necessary variable in the study of human diseases associated with exposure to environmental contaminants.

Based on years of study, there is evidence that certain aspects of nutrition are protective and should be integral in efforts to intervene or prevent toxic health effects of some environmental factors.

For example, the researchers uncovered how a person’s diet can protect against the harmful health effects of exposure to polychlorinated biphenyls (PCBs). Now banned from production, PCBs were once commonly used in making products such as heat transfer fluids and coolant in electric transformers. They discovered that certain nutrients, vitamin E and omega 3-fatty acids , can reduce cell damage from PCB exposure and that a type of fiber found in vegetables can potentially protect against cardiovascular problems related to PCB exposure. Conversely, they also found that dietary fat that is high in linoleic acid can worsen the cardiovascular effects of PCBs.

Other Findings From NIEHS-supported Research Include the Following:

ADHD – Researchers demonstrated that low vitamin D during pregnancy was related to an increased risk of attention deficit hyperactivity disorder (ADHD), a finding that could lead to new prevention measures.

Asthma – Asthma is a common childhood disease that disproportionately affects urban minority populations. Researchers discovered that vitamin D has a protective effect among children with asthma who live in urban environments with poor indoor air quality. In other words, obese children with blood levels low in vitamin D had worse asthma than children with higher vitamin D levels.

A diet deficient in antioxidants--micronutrients that help defend cells in the body--has been suggested as one reason for the asthma epidemic. The traditional Mediterranean diet typically includes foods rich in antioxidants such as vegetables, fruits, nuts, fish, and olive oil, with a low intake of meat. This diet pattern has been shown to be protective of asthma and allergic disease in multiple studies. A study funded by NIEHS found that following this type of diet reduced the chance of asthma development among children in Lima, Peru.

Autism Spectrum Disorder – Autism spectrum disorder (ASD) is a broad range of conditions that affect communication and behavior. Environmental factors and genetics are thought to contribute to ASD, which affects 1 in 36 children in the U.S.

While more research is needed on the potential role nutrition may play in the development of ASD, studies reveal promising findings.

• Taking a prenatal vitamin during early pregnancy was associated with a lower rate of ASD in a 2021 study. This finding indicates that prenatal vitamins or supplemental folic acid could be preventative for ASD.
• The younger siblings of children with ASD have a greater chance of developing the disorder due to shared genetics and similar environment. A NIEHS-funded researcher reported, in 2019, that when mothers of these children took prenatal vitamins with folic acid in the first month of pregnancy, the recurrence of autism was reduced by about half . Folic acid is the synthetic form of folate, also known as vitamin B-9, which is found in many foods, such as dark-green leafy vegetables, beans, peas, broccoli, and oranges.

Autoimmune Diseases – Lupus, an autoimmune disease, occurs when your body's immune system attacks your own tissues and organs, affecting many different body systems. Lupus can flare up when genetically predisposed people encounter certain environmental agents, such as air pollutants, pesticides, or other chemicals. A study funded by NIEHS found that dietary micronutrients could either improve or worsen lupus symptoms . Study results suggest that dietary modification, such as more vitamin B-12, zinc, and folic acid, might be a therapeutic approach warranting further investigation in lupus patients.

Other NIEHS-funded research indicates that adequate vitamin D levels may be important for preventing immune dysfunction in older people.

Brain Health – Consuming omega-3 fatty acids, found in fish and flaxseed oil, may protect against brain shrinkage in older women who live in areas with high levels of air pollution called fine particulate matter (PM2.5).

Women living in locations with higher PM2.5 had significantly less white matter in their brains, a sign of shrinkage. But in those locations, women with high blood levels of omega-3 fatty acids had white matter that appeared healthier.

Cancer – More than 20 years ago, NIEHS researchers demonstrated a gene-diet interaction in a study that found isothiocyanates, a compound in cruciferous vegetables (e.g., broccoli, cauliflower, and cabbage), was protective against lung cancer.

In-house researchers at NIEHS found that vitamin D supplementation may be useful in breast cancer prevention . The study looked a group of women with a higher risk of developing breast cancer. The women who had high blood levels of vitamin D and regularly took vitamin D supplements had lower rates of postmenopausal breast cancer over a 5-year follow-up period.

Cardiometabolic disorders – These conditions include cardiovascular problems, diabetes, and nonalcoholic fatty liver disease. Dietary fiber may protect against metabolic and fatty liver diseases related to perfluorooctoane sulfonate (PFOS) exposure, according to a NIEHS-funded study  in mice. Study results may be useful for designing intervention strategies to reduce disease risk in PFOS-exposed populations.

A NIEHS-funded study found that triclosan , an antimicrobial found in medical soaps and household products, accelerated development of fatty liver, fibrosis, and nonalcoholic fatty liver disease  in mice that ate a high-fat diet. Understanding the molecular mechanisms by which triclosan disrupts metabolism and the gut microbiome, while also stripping away liver cells’ natural protections, may provide a basis on which to develop therapies.

Obesity is a chronic health condition that increases the chance of developing cardiometabolic disorders. High lead levels during pregnancy were linked to child obesity in a large study, partially funded by NIEHS . Children born to women who have high blood lead levels are more likely be overweight or obese, compared to children whose mothers have low levels of lead in their blood. But women who take folic acid supplements during pregnancy may reduce the chance that their children are obese.

Inflammation – Many epidemiological studies provide evidence that cardiovascular diseases are linked to environmental pollution . NIEHS-funded researchers found that a mix of B vitamins (folic acid, B-6, and B-12) may protect DNA in immune cells from harmful effects of PM2.5 air pollution. They found that this pollution caused changes in DNA related to inflammation and metabolism, which may be tied to cardiovascular or respiratory conditions. According to the researchers, dietary supplementation with B vitamins almost completely prevented the changes to DNA that may lead to adverse health effects.

Reproductive Health – There is growing acceptance that nutrition may be related to fertility, and specifically the success of infertility treatment in women. NIEHS-funded research found that women consuming a “pro-fertility” diet that included supplemental folic acid, vitamin B12, vitamin D, low-pesticide fruits and vegetables, whole grains, seafood, dairy, and soy foods have a greater chance of live birth following assisted reproductive technologies.

The same researcher found folic acid could counter the adverse effects of air pollution on reproductive success in women using assisted reproductive technology. Air pollution can harm reproduction through a variety of biological mechanisms, including oxidative stress, endocrine disruption, DNA methylation, an altered immune response, and inflammation. Given exposure to traffic-related air pollution, pregnant women who took folic acid had a greater chance of their pregnancy resulting in a live birth .

Environmental Factors Affect Nutrition

Eating Fish – Eating fish can provide many health benefits, but consumers should be cautious. Some types of fish caught in certain areas are lower in mercury, PFAS, and other contaminants than other fish. Fish consumption advisories help people understand what fish are safe to eat, for whom, and in what quantities.

Researchers supported by NIEHS, for example, developed the Eat Fish, Choose Wisely guide for North Carolina residents, which includes a color-coded map for people to identify areas where they can catch fish that are safer to eat.

Fish consumption during pregnancy is a complex scientific topic. Other NIEHS-supported researchers created a framework for untangling questions about the risks and benefits of fish consumption. It could help produce clearer guidance on fish consumption for pregnant mothers .

A 2024 study found that people who frequently eat seafood may have an increased risk of exposure to PFAS, and this source of exposure may be underestimated. Among all types of seafood sampled in the study, the highest PFAS concentrations were found in shrimp and lobster. The New Hampshire-based researchers said that because PFAS are in many aspects of the environment, it is unclear where and how these chemicals enter the marine food chain. More research is needed.

Food Environments – A systematic review published in 2020, partially funded by NIEHS, suggests that the health of some children may be affected by food environments near schools . Researchers examined the presence of fast-food outlets, convenience stores, supermarkets, and grocery stores near schools along with measures of overweight/obesity by race/ethnicity, gender, grade, and income level.

This review found that when fast food outlets were located near schools, obesity rates were generally higher among children in all grade levels. Additional research is needed to better understand this finding, especially for children at higher risk of obesity, such as those from socio‐economically disadvantaged populations.

Food Packaging – PFAS are a group of more than 15,000 perfluoroalkyl and polyfluoroalkyl substances , a class of chemicals associated with harmful health effects, including liver damage, cancer, and impaired immunity . Due to wide-spread usage, PFAS are in the blood of nearly every American , according to the Centers for Disease Control and Prevention.

• Some PFAS have grease-repellent properties and were added to food packaging. A National Science Foundation study, in 2017, found PFAS coatings on 46% of food-wrap papers and 20% of paperboard containers collected from fast-food restaurants across the U.S. In a subsequent, related NIEHS-funded study, consumption of meals from fast food, and pizza and other restaurants, was generally associated with higher serum PFAS concentrations in people . In the same study, consumption of microwave popcorn was associated with significantly higher serum levels of certain PFAS chemicals. A 2024 study by the international Food Packaging Forum identified 68 PFAS in various food contact materials, including paper, plastic, and coated metal.
• In February 2024, FDA announced that grease-proofing materials containing certain PFAS are no longer being sold for use in food packaging in the U.S.

Food Safety – Food safety studies funded by NIEHS include contaminants in common foods. In particular, arsenic, a metal-like element that can harm many human organs, presents a global food contamination problem.

Researchers measured arsenic concentrations in several rice-based products. They found high levels of arsenic in brown rice syrup , a substitute for corn syrup in many foods including toddler formula. This discovery informed the Food and Drug Administration’s Inorganic Arsenic in Rice Cereals for Infants: Action Level Draft Guidance for Industry and other federal actions and reports.

The problem of contaminants in food led researchers funded by the Superfund Research Program to develop approaches for addressing soils used to grow crops. Some are working on phytoremediation approaches that are cost-effective and ecologically friendly. Phytoremediation is a process that uses fast-growing plants in engineered systems to degrade, extract, contain, or immobilize contaminants from soil or groundwater .

One team is testing a species of a non-food crop plant called oilseed to absorb and concentrate arsenic in its stems and leaves. Once harvested, these plants could be safely destroyed through incineration. Then, the plan is for farmers to plant food crops in the soil remediated from arsenic. This project is ongoing through 2025.

Food Gardening – The need for affordable, healthy foods has increased public interest in home, school, and community gardens. While urban gardens provide numerous benefits, soil contamination may be an issue. Some NIEHS-funded researchers have taken on safe urban gardening in their community engagement projects. Examples include:

• Producing videos about safely gardening in areas where soil may have contaminants.
• Testing soil for lead and other contaminants and raising awareness of children’s health risks associated with exposure.
• Reducing exposures of urban gardeners to soil contaminants by empowering communities to implement effective, community-based exposure mitigation strategies.
• Evaluating arsenic in vegetables commonly home grown and the potential risk from consumption.
• Transforming former brownfield sites into community gardens with safe soil .

Food Security – Diet is widely recognized as a key contributor to human gut microbiome composition and function. A healthy gut microbiome can help the immune system develop, protect against pathogens, and enable proper food digestion. Researchers found the gut microbiome of adults with food insecurity , a lack of access to healthy food, differed from those who were food secure. This study is significant because it focused on a social factor rather than dietary components.

Intramural Research

The following large projects, conducted in-house at NIEHS, have research components that concern dietary patterns or nutrition.

Agricultural Heath Study – More than 89,000 farmers and their spouses in Iowa and North Carolina have been involved in this study since 1993. The collaborative research effort involves investigators from NIEHS, National Cancer Institute, Environmental Protection Agency, and National Institute for Occupational Safety and Health. This research project includes a dietary survey. A list of published papers is organized by year.

The Sister Study – From 2003 to 2009, more than 50,000 women across the U.S. and Puerto Rico, who were 35-74 years old and whose sister had breast cancer, joined this landmark research effort to find causes of breast cancer. Because of their shared environment, genes, and experiences, studying sisters provides a way to identify risk factors for breast cancer, which may lead to prevention. Participants complete health updates each year, which include dietary surveys. A list of published papers is organized by year.

Infant Feeding & Early Development Puberty Study (IFED-2) – This research study is looking at what babies eat and how they grow, including hormonal changes, into adolescence. It will improve understanding of why some kids go through puberty earlier or later than others. The age when puberty starts may be linked to a person’s future health.

NIEHS Clinical Research Unit

CaREFREE Study: Calorie Restriction, Environment, and Fitness: Reproductive Effects Evaluation – Women who develop irregular menstrual cycles may find it difficult to become pregnant. Researchers want to learn more about functional hypothalamic amenorrhea, an improperly performing hypothalamus in the brain, and how it can cause a woman’s period to stop temporarily. Dietary patterns and exercise may affect this function and change menstrual cycles. The CaREFREE study will look at how these factors may affect some women.

Stories from the Environmental Factor (NIEHS Newsletter)

• Diet and Exposures in Pregnancy: Grantee Tackles Research, Messaging (September 2023)
• Chemicals Formed in Well-done Cooked Meats May Be Risk Factors for Parkinson’s (September 2023)
• Anticancer Effects of Dietary Methionine Depend on Immune Status (September 2023)
• Folate’s Protective Effects May Now Extend to PFAS (July 2023)
• Baking Industry Food Additive Raises Red Flag, Expert Says (June 2023)
• Eating Fish While Pregnant: Benefits Outweigh Harms (June 2023)
• High-Fiber Diet May Protect Against Exposure to PFOS (April 2023)
• Precision Nutrition Improves Health at Individual Level, Expert Says (February 2023)
• Path to Food Safety Requires Multidisciplinary Approach, Experts Say (January 2023)
• Autism Researcher Focuses on Maternal Diet, Prenatal Exposures (October 2022)
• Effects of Flame Retardants, Maternal Diet on Children Focus of Talks (September 2022)
• Links Between Nutrition, Exposures, and Autism Focus of NIEHS Event (July 2022)
• North Carolina Fish Forum Turns Research Collaboration Into Action (July 2022)
• Diet holds key to slowing biological aging, researchers say  (November 2021)
• Good Nutrition Can Help Counter Effects of Contaminants, Expert Says (September 2021)

Printable Fact Sheets

Fact sheets.

Arsenic and Your Health

Autoimmune Diseases and Your Environment

Drinking Water and Your Health

Environment and Health A to Z

NTP Botanical Dietary Supplements Program

• Campaign Promotes Eating Safer Fish (2022) – The “ Stop, Check, Enjoy! ” campaign helps fishers in southeastern North Carolina understand the risks of consuming certain fish from the Cape Fear River.
• Community-engaged Research Leads to Soil Cleanup (2022) - Emory University works with residents of Atlanta’s Westside community to test their urban gardening soil for lead. This effort led to awareness of health risks and the removal of lead-contaminated soil in neighborhoods.
• Botanical Safety (2021) – Cynthia Rider, Ph.D., a toxicologist at NIEHS, describes how certain botanical dietary supplements may affect health and how consumers can make informed decisions.

Additional Resources

• Dejunking Your Diet: The Drawbacks of Ultra-Processed Foods (February 2024) – This NIH News in Health story says eating too much ultra-processed foods may lead to weight gain and increase risk for certain diseases. Tips for healthier eating are also given.
• Foodborne Diseases and Nutrition (NIEHS) – Climate change may affect foodborne illness, nutrition, and food security, which can affect many populations.
• Healthy Food Environments – From the CDC, learn about supports for people in making healthier food choices.
• National Agricultural Library, Food and Nutrition Information Center – For health professionals, this entity provides access to trustworthy food and nutrition resources from both government and non-government sources.
• NIH Office of Nutrition Research – Information about nutrition-related research funding opportunities at NIH.
• Nutrition – Public health nutrition information from the CDC.
• USDA Food and Nutrition – This federal department works to increase food security and reduce hunger by providing children and low-income people better access to a healthful diet and nutrition education.

Related Health Topics

• Gene and Environment Interaction
• Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS)
• Safe Water and Your Health