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Health Prosperity And You

This article looks into the fundamentals of health. It starts with the definitions of current approaches to health. Other basic areas considered include health dimensions and determinants, wellness, nutrients (macronutrients and micronutrients), calorie, probiotics, and prebiotics.

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Health Prosperity And You

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  1. Health Prosperity and You By Tommy Spring For Related Articles Visit http://www.successpathsolutions.com A) Introduction 1) Definition of Health Health is one aspect of life that must be taken seriously because of its pivotal position in the accomplishment of other things of immense value. Health prosperity like every other type of prosperity or success requires awareness and wise application of acquired knowledge.

  2. The definition of health has evolved through many decades. For the purpose of this article, three approaches will be presented, namely: medical, holistic, and wellness models. a) Medical Model Health under this model is defined as the absence of disease or injury. This model focuses on the physical aspect of health. It approaches health from the angle of diagnosis and treatment of disease. Mental and social problems are not taken into consideration. b) Holistic Model The word holism describes the concept of looking at the whole person instead of focusing on illnesses or specific parts of the body. Health is defined as a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. This is the 1948 definition of health by World Health Organization (WHO) as written in its constitution. It highlights the connection of mind, body, and spirit. c) Wellness Model Health is the extent to which an individual or group is able to realize aspirations and satisfy needs, and to change or cope with the environment. World Health Organization in 1986 at the Ottawa Charter health promotion moved from viewing health as a state toward presenting it as a process or force. For Related Articles Visit http:successpathsolutions.com

  3. Recommended book: Fit-It and Forget-It Big Cookbook Recommended book: At Home in the Whole Food Kitchen

  4. 2) Health Dimensions Health is something looked upon today as being dynamic and all inclusive. The dimensions of health include physical, emotional, intellectual, occupational, spiritual, social, financial, and environmental health. We should understand that all the dimensions of health interact with each other to produce an outcome, which is an individual’s health. 3) Determinants of Health Health determinants are factors that influence the health outcome of individuals. These determinants are often interactive and some to an extent cannot be controlled by those whose health they impact. Below are fifteen determinants of health: a) Genetic endowment b) Gender and age c) Individual behavior d) Education e) Health care services f) Socio-economic status g) Social and community support h) Employment and working conditions i) Sanitation and water j) Physical environment k) Social environment l) Culture m) Food production and nutrition n) Political condition in a country o) Level of scientific development

  5. For More Information Visit http://www.successpathsolutions.com Recommended book: The Paleo Approach Recommended book: The Clean Eating Slow Cooker

  6. 4) Definition of Wellness Wellness is actively making efforts to be healthy and live the best life Possible, notwithstanding the presence of disease or disability. Health and wellness are used interchangeably but there are some differences. Health emphasizes diagnosis and treatment of disease. Whereas wellness is based on preventive care and enhancement of health. B) Nutrients 1) Essential Nutrients Nutrient is anything that supplies nourishment essential for growth and maintenance of life. Essential nutrients are compounds the human body cannot produce or produce in lesser than required quantity. According to World Health Organization, essential nutrients must come from food we consume. Humans need seven essential nutrients, which are divided into two main categories (macronutrients and micronutrients). Macronutrient (carbohydrates, fats, proteins, fiber, and water) must be consumed in large quantities. Whereas micronutrients (vitamins and minerals) are to be taken in small amounts. a) Carbohydrates This class of food consists of carbon, hydrogen, and oxygen with a ratio of hydrogen twice that of carbon and oxygen. Carbohydrates are divided into three groups known as monosaccharides (glucose, fructose, and galactose), disaccharides (maltose, sucrose, and lactose), and polysaccharides (starch, cellulose and glycogen). The human digestive system breaks down carbohydrates into glucose. The main energy source for our brain and body is glucose and this prevents the breakdown of protein to obtain energy and thereby protecting the body from loss of muscle mass.

  7. Sources of healthy carbohydrates include whole wheat, whole oat, brown rice, whole corn, beans, fiber-rich vegetables and fruits. Examples of unhealthy carbohydrates are sugar sweetened beverages, pastries, white bread, white pasta, and white rice. b) Fats The word fats is used here in a broad sense to include fats and oils. Fats consist of carbon, hydrogen, and oxygen. Triglycerides are the main component of most fats. A triglyceride is made up of glycerol and three fatty acids. They are divided into saturated, monounsaturated and polyunsaturated triglycerides. Polyunsaturated triglycerides grouped into those containing omega-6 fatty acids and omega-3 fatty acids. Fats serve as an alternative energy source for the body. They protect organs, help in immune function, and assist in the absorption of fat- soluble vitamins. The following are healthy sources of fats: olive oil, canola oil, soybean oil, avocados, almond, peanuts, and fatty fish. c) Proteins Proteins are made up of amino acid units linked to form a chain. Each amino acid basically consists of carbon, hydrogen, oxygen and nitrogen. In addition, some amino acids contain sulfur and selenium. There are nine amino acids that the body cannot synthesize, which are called essential amino acid (histidine, lysine, isoleucine, leucine, methionine, tryptophan, threonine, valine, and phenylalanine). Proteins play vital roles in growth, development, and maintenance of the body. They help in transport, and cell division. Proteins are needed as major structural component of cells, responsible for the building, and repair of body tissues. Furthermore, they are required for syntheses of enzymes, hormones and antibodies. For Related Articles Visit http:successpathsolutions.com

  8. The following are healthy sources of protein: fish, milk, cheese, yogurt, eggs, beans, peas and skinless poultry. d) Fibers Dietary fibers are carbohydrates (polysaccharides). They give lesser energy when compared with other carbohydrates due to limited absorption and digestibility. There are two types of fibers (soluble and insoluble). Insoluble fiber (cellulose) is indigestible, while soluble fiber (oligosaccharides, resistant starch,) are partially digestible. Benefits of eating fiber rich-food include stimulation of peristalsis, adding bulk to diet, reduce cholesterol levels, help control blood sugar levels and maintain bowel health. Sources of fiber include vegetables, fruits, whole grains, nuts, seeds, and legumes. e) Water Water is a macronutrient that does not supply energy to the body but very essential for survival. Humans can only go without water for about seven days. Water has two hydrogen atoms bonded to one oxygen atom. It is a tasteless and odorless liquid. Water regulates body temperature (homeostasis), transport nutrients and help remove wastes from the body. Recommended book: Liver Rescue

  9. Recommended book: The Prevent and Reverse Heart Disease f) Vitamins These are organic compounds that the body cannot synthesize. Vitamins are essential micronutrients and each has its functions. They are divided into fat-soluble and water-soluble vitamins. Fat-Soluble Vitamins Vitamin A Vitamin D Vitamin E Vitamin K Water-Soluble Vitamins Vitamin B1 (Thiamine) Vitamin B2 (Riboflavin) Vitamin B3 (Niacin)

  10. Vitamin B5 (Panthothenic acid) Vitamin B6 (Pyridoxine) Vitamin B7 (Biotin) Vitamin B9 (Folic acid) Vitamin B12 (Cobalamin) Vitamin C (Ascorbic acid) Sources for vitamins: A variety of well-balanced diet full of vegetables and fruits. g) Minerals Minerals are inorganic substances that help the body grow, develop and maintain good health. Below are seven essential minerals: Sodium Potassium Calcium Chloride Phosphorus Magnesium Sulfur h) Trace Elements These are needed in very small quantities. The following are essential trace elements that humans need: Zinc (Zn) Copper (Cu) Selenium (Se) Chromium (Cr)

  11. Cobalt (Co) Iodine (I) Iron (Fe) Manganese (Mn) Molybdenum (Mo) Recommended Book: Forever Fat Loss Recommended Book: Thinner Leaner Stronger – The Science of Building the ULTIMATE FEMALE BODY

  12. C) Calorie This is the unit for measuring energy. A calorie is equal to 4.1868 joules. A kilocalorie (kcal) is the quantity of energy required to increase the temperature of 1 kilogram of water by 1 degree Celsius. Calories in food are categorized as proteins, carbohydrates, fats, and alcohol. In the United States of America the following rules are applied in nutrition labels. 1 gram of protein has 4 calories (kcal) 1 gram of carbohydrate has 4 calories (kcal) 1 gram of alcohol has 7 calories (kcal) 1 gram of fat has 9 calories (kcal) 1 gram of fiber has 1.5 calories (kcal) Notwithstanding that fiber is a carbohydrate, its calories have been estimated as stated due to partial digestion. Recommended Book: The Shredded Chef – 125 Recipes for Building Muscle, Getting Lean, and Staying Healthy

  13. D) Probiotics and Prebiotics 1) Probiotics These are microorganisms (bacteria, yeast,) that are beneficial to gut health. They increase the population of healthy microorganism in the gut. Most bacteria used as probiotics belong to two genera (lactobacillus and bifidobacterium). Lactobacillus is found in yogurt and other fermented foods. Bifidobacterium can be found in some dairy. Some of the benefits for taking probiotics include improve gut health, prevent and treat diarrhea, lower blood pressure, boost immune system and mental and help in weight loss. Sources of probiotics include yogurt, kefir, sauerkraut, tempeh, miso, kombucha and pickles (gherkins), and natto. 2) Prebiotics These are non-digestible fibers that serve as food for probiotics and help stimulate the growth of healthy microorganisms in the large intestine. The following are sources of prebiotics: onions, garlic, leeks, asparagus, banana, barley, oats, apple, jicama root, and wheat bran. Recommended Book: How Not To Die For More Information on Related Articles and Others, Visit http://www.successpathsolutions.com

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