We know the nutrients in food affect the body's functions and thus affect health. The human body can't produce the nutrients needed for growth and activity—it must absorb these from the foods we eat.

Many people are confused and anxious about the impact of their eating habits on their health; they are also concerned about the quality and safety of their foods.

The six nutrient groups—carbohydrates (with their effect on fiber), fats, proteins, vitamins, minerals, and water—contain chemical substances that furnish the body with heat and energy, provide material for growth and repair of body tissues and assist in the regulation of body processes.

The natural nutrients in foods form a complex and vital balance with your body's needs and can't be reproduced by pills or heavily-refined products.

Since we cook the majority of our foods, the method of cooking has a major impact on the nutrition we receive.

When we cook foods immersed in excess liquid, the nutrients are leached out, lowering the nutritional content. High temperatures in cooking also cause organic nutrients to break down into unadsorbable components.

And who wants to eat food that doesn't taste or look good? Even the most nutritional diets are ineffective if food isn't prepared with an understanding of people's likes and dislikes.

To preserve the essential nutrients, [the company's] kitchen utensil system uses the "minimum-moisture" method of cooking. Your foods retain full nutritional value, because you don't drain away wasted liquids. Meal preparation saves energy, because you cook with low heat. saturated fat limited to less than 10 percent of the body's calorie source.

CARBOHYDRATES

Are available to the body in three forms;

Simple carbohydrates—occurring naturally in fruits, milk, certain vegetables and honey;
Complex carbohydrates (or starches)—found in breads, pasta, rice, cereals, legumes and certain vegetables;
Refined (or processed) carbohydrates—present in sugars and syrups, as well as products made with these ingredients, such as cookies, cakes, pies and candies.

Carbohydrates can reduce some health risks by increasing the body's absorption of fiber. They can also lower undesirable cholesterol. These are the most efficient sources of energy because they can be broken down by the body almost instantly. At least 55 percent of the body's total daily calories should come From carbohydrates.

FIBERS

Are a group of compounds which aid in the later stages of the digestive process. Fibers are recognized as reducing the risk of chronic diseases, including heart disease, cancer and diabetes. Fibers come from whole grains, fruits and vegetables.

FATS

Are compounds which won't dissolve in water. Fats provide energy but not as readily as carbohydrates. Saturated fats raise blood cholesterol, which has been linked to heart disease and cancer. However, fat is the only source of some compounds essential to body functions, such as controlling blood pressure and blood clotting, and helping reduce inflammation. Fat should be less than 30 percent of the body's calorie source, with

PROTEINS

Are the source of amino acids used for many body functions. With t dietary protein, growth and all body functions would not take place. Still, only 15 to 20 percent of the body's total calories should come from protein.

VITAMINS

Are found in a wide variety of common foods. They regulate the chemical processes which take place in the body. They aid with good vision, help form healthy blood cells, strong bones and teeth, and improve the functioning of the heart and nervous system. Vitamins should always be obtained from foods, not from supplements.

MINERALS

Are also found in many common foods. They are important to body maintenance, particularly in formation of new tissue such as bones, teeth and blood cells. They also assist vitamins in regulating the body's chemical processes. Minerals should also always be obtained from foods, not from supplements.

WATER

Is a basic component of all foods and is essential to life. It is a lubricant, as well as being critical to regulating body temperature. The recommended daily water intake level is 30 milliliters (one fluid ounce) of water per kilogram, (2.2 pounds) of body weight.

 There are Problems

Water Issues