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DIET and NUTRITION are NOT the SAME!

By Dr. Donna F. Smith

Diet and Nutrition - Defined

The terms "diet" and "nutrition" are often used interchangeably in common day language. However, according to the Taber's Medical Dictionary, they have distinctly different scientific meanings, i.e., "diet" is what you eat and drink and "nutrition" is the internal processing of foods and beverages, such as ingestion, digestion, absorption, assimilation or, in other words, the "metabolism" of foods/beverages in the human body.

People become confused when they read dietary information from a nutritional perspective and vice versa.  The egg is a perfect example of this.  The general public is not the only group, who misinterprets information on these two distinctly, different research in the field of nutritional science, due to a lack of education.  Because our medical schools do not teach courses in diet and nutrition, our physicians also misinterpret this information and then perpetuate this confusion, without realizing it, by giving erroneous advice to their patients in a field for which they have no training.  You can read the truth about the egg, egg whites and other examples by clicking this link to the web page, titled,Confused About Nutrition.

Nutrients - Defined

Dietary research classifies calories as a nutrient ("energy") in a food item. For example, refined, white bread and whole grain bread contain approximately 60-70 calories per slice are, therefore, considered equal in dietary terms.

Nutrition research classifies calories as a measurement of energy in foods, not nutrients. Nutrition Research classifies foods by their nutrient value. Whole grain bread, for example, is complete in its nutrient value because it contains all of its vitamins, minerals and other nutrients in their original design. Whereas, white flour is a processed food and thus is not complete in its nutrients.  Nutrition research has shown that some food refining and processing techniques deplete nutrient values. Nutrient deficient foods cannot be digested, absorbed, assimilated or eliminated properly. Therefore, they produce putrefied and fermented by-products that interfere with biochemical processes. Whole foods, however, are beneficial for all biochemical processes of the mind and body.

Quality of Food - Defined

Dietary research views the quality of foods in respect to freshness or spoilage, due to parasitic contamination factors (e.g., germs).

Nutrition research views the quality of foods in respect to complete nutrient value content and being void of chemical additives and preservatives. Additives and preservatives cause vitamin and mineral deficiencies and interfere with the "nutrition" of the body.  Food Additives extend the "shelf life" of the packaged foods, yet shorten "human life."  The cumulative effect of eating processed, food-additive foods is to poison the human body and in time, leads to illness, disease and pre-mature death.

Quantity of Food - Defined

Dietary research evaluates the quantity of food by standard measurements in ounces, cups, etc.

Nutrition research evaluates the quantity of food by ratios of proteins to carbohydrates to fats/oils for a balanced intake of nutrients that must work together synergistically to promote biochemical balance.  For example, the percentage of Proteins to Carbohydrates to Fats/oils that is calculated to suit your individual requirements.

Toxicity - Defined

Dietary research focuses on the external effects of environmental pollution of air, food, and water, e.g., lack of sanitation and hygiene produces toxicity.

Nutrition research focuses on the internal effects of environmental pollution of air, food, and water on the biochemistry of the mind and body. For example, ingested pollutants produce toxic by-products which interfere with the "nutrition" of the body.