Nutrition

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion.

The diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-born illnesses.

Registered dietitian nutritionists (RDs or RDNs) are health professionals qualified to provide safe, evidence-based dietary advice which includes a review of what is eaten, a thorough review of nutritional health, and a personalized nutritional treatment plan. They also provide preventive and therapeutic programs at work places, schools and similar institutions. Certified Clinical Nutritionists or CCNs, are trained health professionals who also offer dietary advice on the role of nutrition in chronic disease, including possible prevention or remediation by addressing nutritional deficiencies before resorting to drugs. Government regulation especially in terms of licensing, is currently less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS. These Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become board certified, potential CNS candidate must pass an examination, much like Registered Dieticians. This exam covers specific domains within the health sphere including; Clinical Intervention and Human Health.

Nutrition (journal)

Nutrition is a monthly peer-reviewed medical journal covering nutrition science. It was established in 1985 under the name Nutrition International, obtaining its current name in 1987. It is published by Elsevier and the editor-in-chief is Michael M. Meguid (Upstate Medical University).

Abstracting and indexing

The journal is abstracted and indexed in:

According to the Journal Citation Reports, the journal has a 2013 impact factor of 3.046.

References

External links

180 Nutrition

180 Nutrition is an online business, founded in March 2010, by Stuart Cooke and Guy Lawrence. The business is a provider for healthy protein supplements. The company, 180 Nutrition, gets its name from product's components of one serve of protein, eight natural ingredients and zero preservatives.

History

The idea of the business came into being when Guy Lawrence, a fitness expert, who worked with cancer patients at the time, did his market research on protein supplements and came to the conclusion that most of them may be dangerous to health. Chemicals, sweeteners and other artificial ingredients were being used in a variety of those health products. He wanted to promote healthier supplements that used natural ingredients. Lawrence experimented with his own ingredients and, with the help of a nutritionist and a health expert, developed a protein formula. After he shared the idea with his friend Cooke, they became partners to their new-found company.

By 2013, Guy and Cooke had managed to get more than 7000 customers and a generous fan following on Facebook by writing about controversial health topics over their page. They started off by Cooke's wife packaging and delivering the product by post. When their customers increased, they then outsourced the help for packaging. They ventured on with an initial capital of $3000 and by 2013, their sales revenue reached $150,000. The financial security allowed them to quit their jobs, and focus onto their business. Their business effort was recognised nationwide when they were chosen as finalists for the micro-business Telstra Business Awards, in both 2013 and 2014. They came in at second place in 2013.