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Editorial

AAM. 2016; 5(1-2): 7-11


Holistic Dimensions of the Science of Food and Nutrition

Sudha Raj.

Abstract
I am privileged to have this opportunity to write a guest editorial on the importance of food and nutrition as it relates to Ayurveda, all three topics I am most passionate about. As I contemplated on what I would write, I reflected on the dramatic changes that have occurred in the sciences of food, nutrition and dietetics since I began my academic training in nutrition science a little over three decades ago. Food in the form of important macro and micronutrients remains the major source of energy or fuel; however the lens through which we view foods that provides us with the needed nourishment as well as our perspectives on the role of food and nutrition in health and disease have changed over this time. In the new nutritional sciences paradigm, food and nutrients are recognized as having multiple identities including that of an information molecule and their influence on health and disease is more relevant than ever before.

Key words: Food, Nutrition, Science, Ayurveda



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