By Karen Longo – Nutritionist and Nutrition Consultant, Korin
The Nutritionist’s Day is celebrated on August 31st.
This date marks the foundation of the Brazilian Association of Nutritionists (ABN) – currently known as Brazilian Association of Nutrition (ASBRAN) – in 1949.
The work performed by this professional includes the support to local management on the planning of actions to promote a proper and healthy diet, the monitoring of population’s food and nutrition scenario and, among others, a food planning that meets the nutritional requirements of the individuals, improving the quality of life and, if applicable, the treatment of diseases.
Over the last 20 years, the nutritionist career has undergone a considerable expansion and recognition in the fields of healthcare and health optimization. Great advances were made in scientific research, showing the benefits of some foods to health and alerting on the risks of dietary processes that distance the human beings from integral health.
Currently, more than planning and preparing menus with specific individual and collective targets, the nutritionists are responsible for promoting health through nutrition and managing the social, environmental and economic impacts.
It is important to understand not only the nutritional composition of the food but also the cultivation, rearing and production processes, as well as being aware of what happens throughout the entire production chain until the food reaches the consumer.
Due to this, the mission of the nutritionists is not restricted to the superficial health of human beings and this professional should work on creating awareness of the environmental impacts of each food choice.
The importance of the affective and cultural factors involved in the act of eating makes us recognize how sacred this trivial and constant care is for health maintenance.
Some foods currently considered to be nutritious and culturally present in the habits, taste and affection of the Brazilian population are:
- Free-range eggs
These foods are part of the historical and cultural evolution, and the development of sense of taste in Brazilian people.
Besides the versatility of being transformed into typical dishes in each Brazilian region, when combined these foods provide nutrients that help maintain a good health and vital energy levels for people in different age groups and cultural standards.
The sustainable farming systems, free of pesticides, fertilizers and genetically modified organisms, ensure the protection of the environment and consumer’s health, as well as the improvement of nutritional intake.
Furthermore, sustainable animal farming systems are free of cages, antibiotics and other chemical substances, which makes animal protein consumption safe and protected from toxic contamination. This defends the body against inflammatory processes and endocrine changes.
For the nutritionists, companies that practice and encourage sustainable practices in food production systems should be celebrated as even more health tools are available to be used.
The mission of creating awareness of the importance of good food choices and their social, environmental and economic impacts brings value to this professional who prescribe and guide dietary plans for the population, either individually or collectively.