Nutrition is a science that examines the relationship between diet and health. Dietitians are health professionals who specialize in this area of study, and are trained to provide safe, evidence-based dietary advice and interventions.Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as cardiovascular disease, diabetes, scurvy, obesity or osteoporosis.Many common threats and their symptoms can often be prevented or alleviated with better nutrition. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

In a finding that defies conventional culinary wisdom, researchers in Italy report that cooking vegetables can preserve or even boost their nutritional value in comparison to their raw counterparts, depending on the cooking method used. Their study is scheduled for the Dec. 26 issue of ACS Journal of Agricultural and Food Chemistry.

Wild Blueberries and other antioxidants-rich foods,if taken at every meal,help prevent ‘oxidative stresses.Oxidative stress has a direct linkage with the chronic diseases and aging.A recent study published in the latest issue of the ‘Journal of the American College of Nutrition’ established the research findings.

December 2006 issue of the American Journal of Clinical Nutrition found that a low-protein, low-calorie diet and exercise lower hormones and growth factors that increase a person’s risk of developing and dying from cancer.

The story of how basic questions about what to eat got so complicated reveals a great deal about the institutional imperatives of the food industry, nutritional science and journalism.

The story of how basic questions about what to eat got so complicated reveals a great deal about the institutional imperatives of the food industry, nutritional science and journalism.