There are many dietary patterns globally, shaped by geography, climate, culture, and tradition. The foods people eat often reflect what can be grown, raised, or harvested locally, as well as their local culture.

Today, most countries publish their own dietary guidelines that reflect these geographical and cultural differences. For example, mainland Americans typically eat a lot of corn and potatoes because these crops are plentiful. Hawaiians consume more coconuts and pineapples, and traditional Alaskan diets are abundant in salmon and even reindeer.

The phrase “you are what you eat” means that your body will respond to the food it receives, either good or bad. Good nutrition equates to receiving enough (but not too much) of the macronutrients (proteins, carbohydrates, and fats) and micronutrients (vitamins and minerals) so that the body can stay healthy, grow properly, and function effectively. Processed, sugary, high-fat, and excessively salted foods can leave the body less able to perform optimally. By contrast, eating various foods from all food groups fuels the body by providing what it needs to produce energy, promote metabolic activity, prevent micronutrient deficiencies, ward off chronic disease, and bolster a sense of overall health and well-being.

attributions

This section is an adaptation of “Introduction” in Human Nutrition: 2020 Edition by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program licensed under a Creative Commons Attribution 4.0 International License.