Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes and osteoporosis.
Results from the Canadian Community Health Survey - Nutrition indicate that among people aged 19 to 70 years of age, over 85% of men and 60% of women had sodium intakes exceeding the recommended daily upper limit. According to Statistics Canada, almost 25% of Canadian household food dollars are spent in restaurants. In fact, nearly one in 10 meals and snacks is from a restaurant. Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods. Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.