There are many differing ideas about what makes a food “healthy,” as well as different interpretations of what “healthy” actually means to certain individuals. To maintain proper function and performance, we require a healthy and balanced diet of nutritious foods. It sounds simple enough to do. However, just what makes a food healthy or nutritious is up for debate, and there seems to be no one right answer. Between the ambiguous and questionable labeling practices of the food industry and the many conflicting diet-specific and scientific definitions of just what “healthy” really means, trying to maintain balanced and smart eating choices can be downright difficult. A clear, objective definition and understanding of what makes a food healthy
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According to nutritionist Marci Anderson Evans, covered in Jaime Ducharme’s “What Does Healthy Really Mean?” published in Boston Wellness, “healthy is defined by patterns of eating over time. Healthy is balanced eating” (Ducharme para. 3). Two other nutritionists are covered in this article as well, including Lauren Mayer, who agrees with this statement, saying, “eating well is about a lot more than choosing one or two convincingly marketed products.” She explains that, “healthy is a subjective term… There is such an emphasis on specific nutrients or ingredients that are healthy, but we must pay attention to the big picture of what we choose. We eat whole foods, not specific nutrients” (Ducharme para. 5). Ducharme writes that labelling is not a reliable way to tell how healthy or nutritious something is, and the other nutritionists agree. They seem to have come to the general consensus that, with a few exceptions, if a food product includes a label and eye-catching slogans about its healthfulness, odds are it is not the healthiest choice; it may be highly-processed or modified. These nutritionists, much like the majority of professionals in the health field, suggest staying away from these types of food and instead eating whole
According to nutritionist Marci Anderson Evans, covered in Jaime Ducharme’s “What Does Healthy Really Mean?” published in Boston Wellness, “healthy is defined by patterns of eating over time. Healthy is balanced eating” (Ducharme para. 3). Two other nutritionists are covered in this article as well, including Lauren Mayer, who agrees with this statement, saying, “eating well is about a lot more than choosing one or two convincingly marketed products.” She explains that, “healthy is a subjective term… There is such an emphasis on specific nutrients or ingredients that are healthy, but we must pay attention to the big picture of what we choose. We eat whole foods, not specific nutrients” (Ducharme para. 5). Ducharme writes that labelling is not a reliable way to tell how healthy or nutritious something is, and the other nutritionists agree. They seem to have come to the general consensus that, with a few exceptions, if a food product includes a label and eye-catching slogans about its healthfulness, odds are it is not the healthiest choice; it may be highly-processed or modified. These nutritionists, much like the majority of professionals in the health field, suggest staying away from these types of food and instead eating whole