Every day, during three meals, we consume foods offered by an increasingly widespread and industrialized food market. These foods, beyond taste, contain the energy-giving elements necessary for the organism to function.
Digestion breaks down these foods into molecules that can be directly assimilated by cells: nutrients (simple sugars like glucose, amino acids from proteins, vitamins, and mineral salts). Nutritional balance is achieved by consuming sufficient and varied quantities and qualities of essential and complementary foods. This balance relies on the nutritional quality, variety, and quantity of foods. Energy balance is also important and is the result of perfect harmony between what is digested and what is expended.
To implement the rules of nutritional balance, three main types of information are required. The saying "a little of everything, and not too much of anything" can express this varied and balanced diet. As people's health and nutritional knowledge develop, the need for variety can be determined without trying every taste just once.
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