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To eat for health and the pleasure:

Food needs

To feed consists in satisfying the useful needs for an organization as regards water, proteins, lipids, glucids, vitamins and trace elements, in order to ensure the growth and the maintenance of the body, like providing the additional needs at the time of pregnancy, breast feeding or after a disease for example. The human beings indeed have different nutritional needs according to their sex, their age and their degree of activity.

The proteins, lipids and glucids will constitute at the same time a source of energy and a source of molecules necessary to the human body. The food provides these various elements, but in a way unbalanced compared to the needs.

For example, an adult man with the average activity will need 0,8 gram of proteins per day and kg; the meat consumption will enable him to reach this amount rather easily; on the other hand, the exclusive salad consumption will not allow it. However, the man also daily needs a certain contribution for fibres for his digestion and his intestinal transit time, fibres which will be brought to him by salad and not by the meat.

The babies and children need contributions in vitamin D, which should ideally be brought by the food, but will be often taken in the form of food complements because of its low availability in the daily ration. In Europe, the vitamin D until was recently often brought by the cod-liver oil.

In the same way, the women have needs 77% more raised than the iron men, and this as of puberty (because of the losses due to the rules or the childbirth), like out of calcium at the time of the menopause (to avoid the osteoporosis, consequence of the hormonal modifications).

However the food will contain variable quantities of vitamin D, iron or calcium. It results from it that only a balanced food, associating food of the nutritional types different can ensure the contributions of the essential elements.

In a similar way, the hydrous ration varies according to the age and the activity, as well as the energy contribution (approximately 100-120 ml/100 kcal). A quarter of the extracellular water stock is renewed daily in the infant counters only one seventh in the adult).

In the majority of the countries, the kitchen takes into account these nutritional needs in their diversity.

To cook consists in on the one hand preparing meals balanced in "mixing" in a dish of food of the different types (for example of the meat complete dishes, starchy foods and vegetables, or sandwiches such as the side-bagnat) or by proposing several complementary dishes during a meal (flat of crudenesses, then flat containing starchy foods and meat, dairy produce then fruit).

To cook a food supports also its digestion, by the means of its cooking in particular.

The prepared food can provide variable contents of nutritional elements to hold account of the contributions necessary to a given individual. For example, the old man will often consume soup, which limits the problems of chewing often related to the great age, as well as low fuel consumption of water due to the progressive loss of the feeling of thirst at the old person.

Specific nutritional modes can be proposed according to the needs: for example modes hypocaloric, modes of the type Weight Watcher for the people having a ponderal overload, a kitchen reduced in lipidic contributions for the people to antecedent cardiac, or reduced out of glucids fast for the diabetics, rich in proteins for the patients in laid down position, enriched in certain food complements for the végétaliens.

"Eat strawberry !" Stuffed tomato
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