3° ESO B 2021/2022

Miriam Cortés Sáez

María del Mar Pérez Martinez
Carmen Silva Rueda

POINT 1: Our diet

Miriam Cortés Sáez

POINT 2: Our diet provides us with energy

María del Mar Pérez Martínez

POINT 3: Do we all need the same diet?

María del Mar Pérez Martínez

POINT 4: Illnesses caused by nutritional imbalances

Carmen Silva Rueda

POINT 5: Food labels

Miriam Cortés Sáez

POINT 6: Food preservation

Carmen Silva Rueda

The role of food

Eating good food, especially with family and friends, is one of the pleasures of life.We all
know that people who eat healthy, balanced diets are likely to have:
• plenty of energy to work and enjoy themselves.
• fewer infections and other illnesses
Foods provide nutrients so we can grow and be active and healthy
A food is something that provides nutrients. Nutrients are substances that provide:
• energy for activity, growth, and all functions of the body such as breathing, digesting
food, and keeping warm.
• materials for the growth and repair of the body, and for keeping the immune system healthy

Raw materials
• Raw materials are substances and products that manufacturers and processors use to create
nished goods. Food manufacturing companies will purchase raw materials to make foods for
human consumption. Some of the most well known raw material producers that food businesses
buy from include the following.

• Raw materials in food manufacturing involve an extensive list of substances and products.
• Manufacturers buy these products to produce and
create final food articles for human consumption.
• The world's leading producers are China, Brazil,
India and the United States. This means that these
countries grow and export large volumes of raw
materials to other countries

• Different types of raw materials :

- Meat, seafood and poultry - products , such as beef, lamb, shrimp, and chicken, are produced
from slaughtered animals.
- Grains, seeds and nuts - are known for being high in calories. These raw materials can be
consumed by humans directly
- Fruits, vegetables and fungi - are commonly produced in farm fields, trees, and greenhouses
- Milk and eggs - come from animals

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 Metabolic regulators
• Metabolic regulation is the physiological mechanism by which the body takes in nutrients
and supplies the necessary energy. Metabolic regulation ultimately functions at the
molecular level, mainly by modulating enzymatic activities that work together as a
complete system to sense the balance between energy input and energy requirement.
Different organs of the body have their own characteristic patterns of metabolism
according to their functions in the body.

Energy sources
• It is important to feed your tank properly if you want to keep it running. The food you eat
keep your body moving and help maintain our body temperature.
• The food you eat supplies many types of macronutrients and micronutrients.

Macronutrients Micronutrients

- Carbohydrates - - Vitamins - there are 4 types (A, B, C and D)

sugars found in - Minerals - calcium, magnesium and
honey, milk… and phosphorus.
starches found in
grains, pasta,
potatoes…
- Fats - oils, meat, fish…
- Proteins - nuts,
seeds, legumes,
beans…

Water Fiber
- it is a vital nutritional - Is the part of plant
requirement foods that your body
- Many foods contains doesn't absorb. The
a lot of water two main types are
soluble and insoluble,
and fiber-rich foods
usually contain both.



 Dietary fibre
• Dietary fiber includes the parts of plant foods that cannot be digested or absorbed by the
body. Unlike other food components, fiber is not digested by the body. Instead, it passes
relatively intact through the stomach, small intestine and colon and out of the body.

• 2 type Soluble fiber

- it dissolves in water to form a gel-like material. It can
help lower cholesterol and blood glucose levels
- found in apples, peas, beans…

The amount of soluble and
insoluble fiber varies in
different plant foods. For the
greatest health benefits, eat a
wide variety of high-fiber foods.
Insoluble fiber
- This type of fiber promotes the movement of matter through
the
digestive system and increases stool bulk.
- Whole wheat flour, wheat bran, nuts, beans and vegetables,
such as cauliflower, green beans and potatoes, are good
sources of insoluble fiber.

Food pyramid
• A food pyramid is a representation of the optimal number of servings to be eaten each
day from each of the basic food groups.

What's on each shelf of the food pyramid?

• Vegetables, salad and fruit - Eat plenty of these, up to seven servings a day.
• Starchy foods - Have wholemeal cereals and breads, potatoes, pasta or rice with each meal.
• Dairy - Have some milk, yoghurt and cheese. Choose reduced-fat or low-fat.
• Meat and alternatives - Have some meat, poultry, fish, eggs, beans and nuts.
• Fats, spreads and oils - Have small amounts and choose unsaturated or reduced-fat options.
• We call these 'treats' - foods that have high amounts of salt, fat and sugar. Have a
treat once or twice





ENERGY: is the capacity for doing work.

It may exist in potential, kinetic, thermal, electrical, chemical, nuclear, or other various
forms.

-Cellular respiration

Cellular respiration, the process by which organisms combine oxygen with

foodstu molecules, diverting the chemical energy in these substances into
life-sustaining activities and discarding, as waste products, carbon dioxide
and water.

Speci cally, during cellular respiration, the energy stored in glucose is transferred to ATP, or (adenosine
triphosphate), that is chemical energy the cell can use.
It is the molecule that provides energy for your cells to perform work, such as moving your muscles as you walk
down the street.

But cellular respiration is slightly more complicated than just converting the energy from glucose into ATP.
Cellular respiration can be described as the reverse or opposite of photosynthesis.

https://www.britannica.com/science/cellular-respiration
Video about cellular respiration

It is produced in the mitochondria.

In which chemical energy from the food we eat is converted into energy that can be used by the body's cells.

>Is this process as necessary as it seems ?

Yes it is, because cellular respiration is critical to any living organism since it is this process that essentially turns
food into energy, that the body needs to survive.

>What is its purpose? Energy

The purpose of cellular respiration is to convert glucose from food into energy.

Extra information: https://

www.britannica.com/science/cellular-
respiration

This process of cellular respiration has a

series of steps

1.Glycolysis
2.Tricarboxylic acid cycle
3.Oxidative phosphorylation

>Into what type of energy is glucose form food transformed in ?

-mechanical energy: used for muscular contraction

-chemical energy: used to build new molecules

-thermal energy/heat: used to maintain body temperature

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-How much energy do we need

Basal metabolism rate: Is the rate of energy expenditure per unit of time which is in uenced by several factors:
age, height, weight and gender.

Example: The rate at which your body uses energy to breath and stay warm

The BMR is the necessary energy for the brain and central
nervous system, heart, kidneys, liver, lungs, muscles, sex
organs, and skin in order to function properly.

ENERGY REQUIREMENTS
Energy requirement is the amount of food energy, needed to balance energy expenditure in order to
maintain body size, body composition and a level of necessary and desirable physical activity
consistent with long-term good health.

Total energy expenditure includes the energy expended at rest, in

physical activity, and as a result of thermogenesis. These
components, in turn, are a ected by several variables, including
age, sex, body size and composition, genetic factors, energy
intake, physiologic state (e.g., growth, pregnancy, lactation),
coexisting pathological conditions, and ambient temperature.

There are several methods for calculating energy needs/

requirements.

-A simple method is to take the athlete's weight (in pounds) multiplied by 10 for a rough average of
basal needs, or basic needs without any exercise.

-Then, add in an activity factor and an average of calories burned for every minute of exercise.

Energy requirements of the body

depending on age and gender
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To have a healthy life we must eat appropriate to the needs our body has. A
good general way is carrying on a balanced diet.

-Balanced diet:

A balanced diet is a diet that contains di ering kinds of foods in certain

quantities and proportions so that the requirement for calories, proteins,
minerals, vitamins and alternative nutrients is adequate.

Correct amount of each An individual’s energy

nutrient is consumed requirements are satis ed

My personal opinion

THE MEDITERRANEAN DIET: BALANCED AND HEALTHY

For me this diet is incredible

The Mediterranean diet is a diet inspired by the eating habits of the lands because it includes nearly the vast
surrounding the Mediterranean Sea. This diet is associated with a majority of the nutrients needed to
reduction in all-cause mortality in observational studies and it helps to: have a healthy life and also they
are really yummy

• Extra info: web page included in the https://www.youtube.com/watch?

v=g1xEhYgxiKo

bibliography
This is a video of extra information about
• Prevent heart disease and strokes. typical Mediterranean recipes
• Keep you agile.
• Reduce the risk of Alzheimer.
• Reduce the risk of Parkinson’s disease https:www.helpguide.org/articles/diets/the-
mediterranean-diet.htm

• Increase longevity.
• Protect you against type 2 diabetes. -Extra info video about Mediterranean diet

ENVIRONMENTAL EFFECTS:
Consuming a Mediterranean diet or plant-based diet may contribute to improving environmental and agricultural
sustainability, possibly due to lower use of dairy products, ruminant meat, and processed foods.

DIET COMPONENTS:
There are variations of the "Mediterranean diets" in different countries and among the individual populations of
the Mediterranean basin, due to ethnic, cultural, economic and religious diversities.

• High intakes of olive oil (as the principal source of fat), vegetables (including leafy green vegetables,
onions, garlic, tomatoes, and peppers), fresh fruits (consumed as desserts or snacks),cereals (mostly
whole grains), nuts, and legumes.
• Moderate intakes of sh and other seafood, poultry, eggs, dairy products (principally cheese and yogurt),
and red wine.
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 • Low intakes of red meat, processed meat, re ned carbohydrates, and sweets.

Although this are general ingredients of the Mediterranean food, we can specify staying that this diet include:

• Grains: this are rich carbohydrates which can be seen

in every day main meal in the pyramid.

• Fresh fruit and vegetables: great source of vitamins and

minerals, which can be seen in every day main meal in
the pyramid.

• Fish, meat and legumes: main source of proteins which

can be seen in weekly part of the pyramid.

• Olive oil: main type of unsaturated fat.

• It is also very important: physical activity, su cient rest,

family relationship and traditional, seasonal and local
products.

More completed pyramid More visual pyramid

-Special diets:

Special diets are meal plans that control the intake of certain foods or
nutrients.

It is part of the treatment of a medical condition and are normally

prescribed by a physician and planned by a Registered Dietician.

For some individuals, adjustments in their meals (adding or removing

certain products) are very important because of their necessities.

We can have lost of

-Liquid Diets:
Liquid diets do not provide enough nutritional value to sustain the human body
consistently and should only be used for short periods of time.
Water, fruit juices, including nectars and juices with pulp, butter, margarine, oil,
cream, custard, and pudding, sugar, honey, and syrups.

-Soft diets:

Soft diets consist of food that is easily chewed and digested.

Extra info: this is the typical diet we eat when we are sick of our stomach and it
helps your digestive system to make a good digestion.
Vegetables: soft cooked carrots, green beans..
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 -Diabetic Diets:
For patients with diabetes, a few modi cations are needed to ensure they
reach optimum levels of health.
Most important thing is to avoid food items with high sugar content, also is
important to control the amount of re ned carbohydrates in the diet.

-Low cholesterol diet:

In low cholesterol diets, intake of foods high in saturated fats must

be avoided.
Oats, barley and other whole grains, beans, nuts, vegetable oils,
apples, grapes, strawberries, citrus fruits..

-Gluten-free diet:

This kind of intolerant people to gluten have to use this diet because they
need to eat special breads, pasta and biscuits that are gluten free.

Fruits, vegetables, meat, sh and beans, legumes, and nuts

-High or Low-Calorie Diets:

These diets are used in cases where the individual needs to gain or to
loose weight.
Low: implemented by limiting high-calorie foods.
High: inclusion of extra carbohydrates as well as proteins.

-High and low proteins diet:

High: consists simply of adding lots of protein rich foods to a

regular diet.

Low: restricts high-protein foods such as meat, sh or cheese.

These are some common special diets But the fear of the society is that many individuals
used for people that maybe are are adapting diets that are to reduce weight and
intolerant to a substance so they need those are dangerous because but in this moment that
this kind of diets. are the most common ones.

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Food can be both necessary for day to day life or bad meaning that you have to restrict
your food, we have 3 food related diseases which are: obesity, anorexia and bulimia and
nutrient deficiency diseases.

Obesity-related health problems

• Obesity can be hereditary or can be caused,
obviously involuntarily, basically obesity is based on
not eating the necessary proteins, or nutrients and
eating foods with too much fat that in the end even
if they are good they become bad for the body, the
most common hereditary obesity derivatives are
diabetes, cardiovascular disease and several types
of cancer.

• Obesity is usually reached by having a sedentary

lifestyle or having psychological problems, although
some people can also fight that with bulimia or
anorexia but we will talk about that later, the
recommendations to try to progress in the disease
can be to start a healthy diet, exercise but this with
the help of a professional.

• To prevent obesity, is basically to have a good diet

and exercise at least 2 times a week, this will also
help you to relate and basically I would say that this
is the disease of obesity.

• According one website they say, that obesity is a

chronic, multifactorial and highly prevalent
disease that is associated with an increase risk of
developing cardiovascular disease, decreased quality
of life and increased mortality due to the abnormal or
excessive accumulation of fat.

• TYPES OF OBESITY

OVERWEIGHT (25-29.9 BMI): Excess weight is hard on your body. It can lead to other health problems
including obesity. People who have a BMI in the overweight range and have other health problems (such
as type 2 diabetes or heart disease) need to see their healthcare provider for treatment options.

OBESITY(BMI of 30.0-39.9): It is a disease that can lead to other health problems.

Talk with your healthcare provider to better understand and treat obesity.

SEVERE OBESITY(BMI +40): Someone who is more than 100 pounds over their healthy body weight (BMI
greater than 40) has severe obesity. Severe obesity has the greatest risk of other health problems. People
with severe obesity need to see their healthcare provider for treatment options.

 Anorexia and bulimia

• Anorexia and bulimia are not the same diseases but they complement each other, bulimia is
based on eating and then vomiting all the food you have digested, and anorexia is basically
not eating any food.
• These diseases can be created because of society, if for example they laugh at your body or
ridicule you may come a time when you consider your physical and then start to obsess and
start with these disorders, can also be caused by family problems, that your family does not
accept you as you are, or basically do not listen to you or things and follow the same
dynamics as in the previous cases, these cases are becoming normalized and in the society
we live in now is not seen as something rare, there are many times in which the family is not
involved and may be their fault.
• ANOREXIA
-SIGNS AND SYMPTOMS OF ANOREXIA
If you're under 18, your weight and height being lower than expected for your age
Missing meals, eating very little or avoiding eating any foods you see as fattening
Believing you're fat when you're a healthy weight or underweight
Taking medicine to reduce your hunger (appetite suppressants)
Your periods stopping (in women who have not reached menopause) or not starting (in younger girls)
Physical problems, such as feeling lightheaded or dizzy, hair loss or dry skin.

Some people with anorexia may also make themselves sick, do an extreme amount of exercise, or use medicine
to help them poo (laxatives) or to make them pee (diuretics) to try to stop themselves gaining weight from any
food they do eat.

BULIMIA
-SIGNS AND SYMPTOMS OF BULIMIA
• Eating very large amounts of food in a short time, often in an out-of-control way this is called binge eating
• Making yourself vomit, using laxatives, or doing an extreme amount of exercise after a binge to avoid
putting on weight this is called purging
• Fear of putting on weight
• Being very critical about your weight and body shape
• Mood changes for example, feeling very tense or anxious
These symptoms may not be easy to spot in someone else because bulimia can make people behave very
secretively.

DIFFERENCES BETWEEN BULIMIA AND ANOREXIA

Anorexia nervosa is one of the most talked about forms of eating disorder out there. It's the one that's most
frequently heard in conversations about models and actresses or even those in your life that seem to be quite
thin. But the actual condition is much more serious than simply being thin. Those with anorexia nervosa severely
limit the amount of food that they consume to lose weight. These individuals believe that they are overweight,
even when they become severely underweight through dieting and exercise and even through other
means.Bulimia nervosa is similar in many ways because the individual is obsessed with their weight and wants to
continuously lose weight to achieve their idea of a 'perfect' body shape. But with bulimia, there are periods of
binging and purging. This means that the individual with bulimia may go through a period where they eat an
excessive amount of food and then purge by using exercise, medications or vomiting to get rid of the food.


 Nutrient deficiency diseases

• These diseases are caused by a shortage of particular vitamins or minerals.

• They can be caused by an irregular diet or by malnutrition. In other words, the lack of any
nutrient is a cause of disease and will affect our quality of life. Functional foods have been
scientifically proven to beneficially affect one or several functions of the organism, so that they
provide a better state of health and well-being.

• The deficiency of a nutrient may be due to factors as diverse as allergies (which prevent its
consumption), restrictive diets (such as vegetarian diets without supplements that can lead to
iron deficiency), access to certain foods (not eating fish because we live indoors), the pace of
life (which makes us eat what is closest at hand).

• And malnutrition is based on the lack of nutrients in our diets and what this does is that the
body takes energy from its own molecules and this compensates them a little, this disease is
shown that this disease is very common in most of Africa and part of Asia. This disease is
concentrated in underdeveloped countries which do not have the resources to feed themselves.

 What are food labels?

Food labels carry information that help us to make choices about what we want to eat
and drink. Packaged foods need to have this label in order to know the information, but
the information required depends on the food type.
• The food label tell this information:
- What the food is
- Nutrition information
- Ingredients
- Date marking
- Country of origin
- Manufacturer’s details
- Weights and measures of the product
- Allergens and additives
• Some foods and drinks will have additional labeling requirements.
• Some foods that are not labeled may still be available but could be displayed with the food.

Allergens on food labels

• Food labels are important for people with food allergies or intolerance. The main foods or
ingredients that may cause severe adverse reactions must be declared on the label no
matter how small the amount.
• These are the common foods that may cause allergies include: peanuts and other nuts,
fish and shellfish, milk, eggs, soy and sesame seeds.

Gluten labeling
• Gluten-containing cereals also need to be declared on food labels for people with
conditions such as coeliac disease and gluten sensitivity.
• Manufacturers must adhere to strict requirements if labelling products as ‘gluten free’ or
‘low gluten’.

Nutritional information

• Nutrition information panel tells us the quantity of nutrients that the food contains per serve.

• Serving sizes are determined by the producer and often vary from product to product.
They do not always reflect the amount typically eaten in a single sitting (which can make
a product appear less unhealthy).

• The nutrition information panel provides information

on 7 nutrients:
• energy
• protein
• total fat
• saturated fat
• total carbohydrates
• sugars sodium.

• Other nutrients such as fibre, potassium, calcium and

iron may be listed in the NIP if a claim is made on the
label.

 Dates on food labels

Use-by and best-before dates on food labels

• Foods with a shelf life of less than 2 years must have a best-before or use-by date.
These terms mean different things.

- Best-before dates on food labels -> The best-before date

refers to the quality of the food, so food stored in the
recommended manner will remain of good quality until that
date.If the best-before date has passed, the food may still
be safe to eat, but may have lost some quality and
nutritional value.
- Use-by dates or expiration date on food labels -> By
contrast, foods that should not be consumed after a
certain date for health and safety reasons must have a
use-by date. This means they cannot be sold after that
date. You will find use-by dates on perishables such as
meat, fish and dairy products.
- Baked products labels -> The bread is an exception to this rule as it can carry a baked
on or baked for date if it’s less than one week
When is a food safe to eat?
• The best way to know if food is safe to eat is:
- Check the "use by" or "best before" date when shopping.
- Watch expiration or best-before dates on foods in cabinets, refrigerator and freezer.
- Never consume food with an expired expiration date, even if it looks and smells good.

Ingredients
• On a product label, the ingredients are listed in
order of predominance, with the ingredients used in
the greatest amount first, followed in descending
order by those in smaller amounts. The label must list
the names of any FDA-certified color additives
• You also have to show the percentage of an ingredient if
it is:
• highlighted by the labelling or a picture on a
package, for example ‘extra cheese’
• mentioned in the name of the product, for
example ‘cheese and onion pasty’
• normally connected with the name by the
consumer, for example fruit in a summer pudding




 Compound ingredients
• These are ingredients made by a mixture of other ingredients. For example, chocolate (cocoa, cocoa
butter, sugar) or pasta ( our, egg, water).
• On food labels, the ingredient list must contain all ingredients including those that make up compound
ingredients. For example, chocolate chip ice-cream lists the ingredients that make up ice-cream, but it
also contains chocolate, so the ingredients that make up chocolate are listed too (cocoa, cocoa butter,
sugar).

Percentage labelling ingredients on food labels

• Most packaged foods must show the percentage of the characterizing ingredient(s) or component(s)
of a food.
• This information can be useful when comparing different products.
• Some foods do not have any characterizing ingredients or components, such as cheese or white
bread.


Storage instructions
• To ensure food remains safe to eat, you should always:
• follow the storage instructions on labels ('keep
refrigerated', 'store in a cool and dry place',
'refrigerate after opening')
• consume it within the numbers of days given on
the label ('once opened, use within 3 days')
• When storing food and drink in the fridge, make sure
the temperature is below 5°C (use a fridge
thermometer).

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 METHODS USED IN FOOD PRESERVATION

Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern
methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
Advances in packaging materials have played an important role in modern food preservation.

• The main me goal of food preservation is to prevent or to slow down the growth of
microorganism that cause food spoilage, they are also used to prevent loss of
nutrients:
• COLD: keeping food in low temperatures slows down
the growth of microbes, it also help to keep food fresh
longer(the refrigerator should be between 0-5 C)

• ADDITIVES: Used to slow down the proliferation of

microorganisms or in other words, those added to food to
facilitate its preservation, prevent chemical changes or
even their flavor and colors.

• IRRADIATION: is used to destroy microorganisms and

prolong the shelf life of certain foods at certain
temperature.
• VACCUM-PACKING AND O2-FREE PACKAGING:
storing food in containers from which the air has been
removed starves de microorganisms responsible for
food spoilage.
• HEAT: exposing food to high temperatures it can reduce
the number of viable microorganisms, this method is
often used in milk.
• DEHYDRATION: dehydrating food reduces de moisture
content of our food, allowing it to last longer, this
method reduces moisture between a 5-20%, that’s why
bacterias

The Importance of Food Preservation

Food preservation is the process you use to prepare food for safe, whether you plan to use it at home, for prep in
a commercial kitchen, or to sell directly to consumers. Preservation methods help inhibit bacterial growth and
other types of spoilage, meaning the food is safe and satisfying to eat in the future.

There are three reasons why food preservation is important:

To minimize pathogenic bacteria: food in long-term storage is at serious risk of spoilage due to bacteria such
as coli, Salmonella, and other pathogens. Bacteria only need warmth, moisture, and time to rapidly multiply in
food, but food preservation inhibits one or more of these conditions and stops their growth.

To keep food at its best quality – food deteriorates over time due to spoilage. In many cases, mild spoilage
doesn’t make food unsafe to eat, but it significantly affects its taste, texture, and appearance. Proper food
preservation can help retain some of these qualities, as well as the nutritional value of certain foods.

To save money – waste is costly, both at home and in a commercial setting. Ideally, you should avoid buying
more than you can use, but various preservation methods – if done safely – help you keep vegetables, fruits,
meat, etc. well past their usual expiration so there’s no need to bin them.

 POINT 1: Our diet

- Fungi: any of a group of spore-producing organisms feeding on organic matter, including moulds, yeast,
mushrooms, and toadstools
- Tank: a large receptacle or storage chamber, especially for liquid or gas.
- Phosphorus: the chemical element of atomic number 15
- Servings: a quantity of food suitable for or served to one person.

POINT 2: Our diet provides us with energy

-Critical: expressing adverse or disapproving comments or judgments.

-Glucose: a simple sugar which is an important energy source in living organisms and is a component of
many carbohydrates.

-BMR: basal metabolism rate.

-Expenditure: the act of using or spending energy.

POINT 3: Do we all need the same diet?

-Strokes: serious life-treating medical condition that happens when the blood supply to part of the brain is cut

-Intake: an amount of food, air or another substance taken into the body

-Nutrients: are simple molecules that our cells use and absorb for their nutrition

-Cholesterol: a compound of the sterol type found in most body tissues

-poultry: domestic fowl such as chickens, turkeys...

POINT 4: Illnesses caused by nutritional imbalances

-Overeating: - eat to much
-BMI: - number calculated based on the person’s weight and height

-Behavioral: comportamiento.

POINT 5: Food labels

-Manufacturer: a person or company that makes goods for sale.

-Coeliac disease: a condition where your immune system attacks your own tissues when you eat gluten.

-Requirement: a thing that is needed or wanted.

-Claim: state or assert that something is this case, typically without providing evidence or proof.

-Expire: come to the end os the period of validity.

-Predominant: present as the strongest or main element.

POINT 6: Food preservation

-Spoilage:- residue of what can’t be easily to use

-Proliferation: -reproduce in similar forms.

-Pasteurized: -increase the temperature of a liquid food to a level below its boiling point

 POINT 1: Our diet

https://www.fao.org/3/y5740e/y5740e04.htm

https://ziphaccp.com/food-manufacturing/raw-materials.html

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/metabolic-regulation

https://diet.mayoclinic.org/diet/eat/dietary-sources-of-energy

-https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fiber/art-20043983

-https://www.safefood.net/healthy-eating/guidelines

POINT 2: Our diet provides us with energy

https://www.zmescience.com/science/what-is-cellular-respiration-052533/
Concept of cellular respiration

https://www.britannica.com/science/cellular-respiration Stages
cellular respiration extra

Last part directly form google

https://www.fao.org/3/y5686e/y5686e04.htm
Energy requirements

https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/basal-metabolic-rate
Basal metabolism rate

https://www.britannica.com/science/cellular-respiration
Cellular respiration

https://flexbooks.ck12.org/cbook/ck-12-middle-school-
life-science-2.0/section/2.15/primary/lesson/cellular-
respiration-ms-ls/

POINT 3: Do we all need the same diet?

https://www.narayanahealth.org/blog/how-to-maintain-a-balanced-diet/
Balanced diet

https://en.wikipedia.org/wiki/Mediterranean_diet

https://www.helpguide.org/articles/diets/the-mediterranean-diet.htm
Mediterranean diet

https://www.helpguide.org/articles/diets/the-mediterranean-diet.htm Extra
info Mediterranean video

https://thebiomekitchen.com/what-is-a-special-diet/
Types of special diets

https://www.youtube.com/watch?v=g1xEhYGxiKo
Mediterranean recipes

 POINT 4: Illnesses caused by nutritional imbalances

https://www.uik.eus/es/noticias/
https://www.mayoclinic.org/diseases-conditions/bulimia/symptoms-causes/syc-20353615
wiley.com
https://www.obesityaction.org/get-educated/understanding-your-weight-and-health/what-is-obesity
https://www.nhs.uk/mental-health/conditions/anorexia/overview/
https://www.betterhelp.com/advice/eating-disorders/whats-the-difference-with-anorexia-vs-bulimia/?

POINT 5: Food labels

https://www.betterhealth.vic.gov.au/health/healthyliving/food-labels

https://www.nhs.uk/live-well/eat-well/how-to-read-food-labels/

https://www.nhsinform.scot/healthy-living/food-and-nutrition/food-packaging/food-labelling

POINT 6: Food preservation

https://www.britannica.com/topic/food-preservation
https://www.highspeedtraining.co.uk/hub/food-preservation-methods/