Comparing Diets
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
Diet Trends and Health
In the past, health was regarded merely as the absence of illness. However, a growing understanding of the complexity and potential of the human condition has prompted a new way of thinking about health. Today, we focus on the idea of wellness, which involves a great deal more than just not being sick. Wellness is a state of optimal well-being that enables an individual to maximize their potential. This concept includes a host of dimensions—physical, mental, emotional, social, environmental, and spiritual—which affect one’s quality of life.[1] Striving for wellness begins with an examination of dietary choices.
Dietary Food Trends
Hundreds of years ago, when food was less accessible and daily life required much more physical activity, people worried less about obesity and more about simply getting enough to eat. In today’s industrialized nations, conveniences have solved some problems and introduced new ones, including the hand-in-hand obesity and diabetes epidemics. Fad diets gained popularity as more North Americans struggled with excess pounds. However, new evidence-based approaches that emphasize more holistic measures are on the rise. These new dietary trends encourage those seeking to lose weight to eat healthy, whole foods first, while adopting a more active lifestyle. These sound practices put dietary choices in the context of wellness and a healthier approach to life.
Everyday Connections
In the past, people’s culture and location determined the foods they ate and the manner in which they prepared their meals. For example, in Hawai‘i, taro was a staple complex carbohydrate that could be eaten in various ways such as poi and pa‘ia‘i. Today, most people have access to a wide variety of food and can prepare them any way they choose. However, customs and traditions still strongly influence diet and cuisine in most areas of the world. To learn more about the food and culture in the pacific, visit http://manoa.hawaii.edu/ctahr/pacificfoodguide/index.php/regional-information/
Functional Foods
Many people seek out foods that provide the greatest health benefits. This trend is giving rise to the idea of , which not only help meet basic nutritional needs but also are reported to fight illness and aging. According to the Academy of and Dietetics (AND), formerly known as the The American Dietetic Association, functional foods may reduce the risk of disease or promote optimal health. The AND recognizes four types of functional foods. They are: conventional foods, modified foods, medical foods, and special dietary use foods.[2]
The first group, conventional foods, represents the simplest form of functional foods. They are whole foods that have not been modified. Examples include whole fruits and vegetables (which are abundant in and antioxidants), yogurt and kefir (which contain natural probiotic bacteria that can