WHAT IS FOOD?
Food is composed of a multitude of
complex molecules. Some provide energy,
some provide structural components, some
interact with various receptors and transmit
signals to our bodies, and some are relatively
inert. People sometimes oversimplify food,
and say things like, “I eat whole grains for
fiber” or “I drink milk for calcium,” but the
reality is that all whole, unprocessed food is a
rich, complex blend of nutrients. We broadly
organize these components into two major
classifications: micronutrients and
macronutrients.
A micronutrient is defined as an essential
compound needed only in relatively small
amounts. A micronutrient’s purpose is not to
generate energy but to serve a wide variety of
important biological functions, including:
protection against free radicals, enhancing
immune response, and repairing DNA. There