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Date Published:
28/10/2024
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Views Online First: 142
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SCIENTIFIC INFORMATION
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TRAN TD, HOANG TDN, HOANG TTN, TRAN PT, LE DT, PHAN KH, VU VT, LE TH, PHAM QA, NGUYEN VD, DANG TDD, PHUNG NH. DISCUSSION ON HEALTH FOOD AND HEALTHY DIET TERMS. Tạp chí Dinh dưỡng và Thực phẩm. 2024;20(5):1-8. doi:10.56283/1859-0381/773
DISCUSSION ON HEALTH FOOD AND HEALTHY DIET TERMS
Main Article Content
Abstract
Nowadays, the role of healthy diet in disease prevention and treatment has been widely recognized. The classification of food as “healthy”, “good for health” or “unhealthy” is based on the nature of the food, the nutritional composition of the food, the frequency of consumption, the way of consuming the food. Therefore, whether a dish is good or not, whether a food is healthy or not depends not only on the type of food consumed, but also on how we prepare it, how we eat it, and how often we consume these foods every day. There are many different views on defining and classifying a diet as healthy or less healthy. Classification of diets based on food is still predominant. There are several criteria to classify diet such as local and regional characteristics, affordability and psychological factors on food consumption, but the impact of each of these factors or the combination of these factors still varies across different populations. This makes it challenging for scientists to distinguish between healthy and unhealthy foods and further studies are needed to provide more evidence for healthy food and diet recommendations
Article Details
Keywords
food, meal, healthy, diet, food classification
References
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5. Cambridge Dictionary. Health food definition. 4/8/2024]; Available from: https://dictionary.cambridge.org/dictionary/english/health-food.
6. Global Alliance for Improved Nutrition (GAIN). What constitutes a nutritious and safe food? 2017 4/8/2024]; Available from: https://www.gainhealth.org/sites/default/files/publications/documents/gain-nutritious-food-definition.pdf.
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8. Bazzano, L.A., et al., Intake of fruit, vegetables, and fruit juices and risk of diabetes in women. Diabetes care, 2008. 31(7): p. 1311-1317.
9. Villegas, R., et al., Vegetable but Not Fruit Consumption Reduces the Risk of Type 2 Diabetes in Chinese Women12. The Journal of Nutrition, 2008. 138(3): p. 574-580.
10. INTAKE, The Global Diet Quality Score: Data Collection Options and Tabulation Guidelines. 2021: Washington, DC: Intake – Center for Dietary Assessment/FHI Solutions.
11. NHS. Food labels. 2022 20/8/2024]; Available from: https://www.nhs.uk/live-well/eat-well/food-guidelines-and-food-labels/how-to-read-food-labels/.
12. Delhomme, V., Improving Food Choices Through Nutrition Labelling: Towards a Common ‘Nutri-Score’Scheme Across the EU. College of Europe Policy Brief# 3.20 April 22020. 2020.
13. Peonides, M., et al., Food labeling in the European Union: a review of existing approaches. International Journal of Health Governance, 2022. 27(4): p. 460-468.
14. Pitt, S., et al., Front-of-pack nutrition labels: comparing the Nordic Keyhole and Nutri-Score in a Swedish context. Nutrients, 2023. 15(4): p. 873.
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19. Marcason, W., What are the components to the MIND diet? Journal of the Academy of Nutrition and Dietetics, 2015. 115(10): p. 1744.
20. Campbell, A.P., DASH eating plan: an eating pattern for diabetes management. Diabetes Spectrum, 2017. 30(2): p. 76-81.
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30. FAO, Fats and fatty acids in human nutrition. Report of an expert consultation, 10-14 November 2008, Geneva. 2010.
31. WHO, Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline. 2023.
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33. WHO, An action package to eliminate industrially-produced trans-fatty acids. 2018.
34. Organization, W.H., Guideline: sodium intake for adults and children. 2012: World Health Organization.
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