Carbohydrates

Carbohydrates and fats are energy-giving nutrients. Spare protein not needed for growth or repair can also be broken down and used for energy.

Energy is needed for activity, but even when we are resting, we need energy. For instance, the body needs energy to remain warm, for the hearth to pump blood around the body, and for the lungs to take in air.

The energy value of foods is measured in a unit of heat called the calorie. Fat contains twice as many calories as carbohydrates and protein.

Carbohydrates are made by plants from carbon dioxide and water. This process is called photosynthesis and uses energy from the sun.

After digestion, carbohydrates are converted into glucose, a simple sugar. This glucose is passed to all parts of the body for use as energy.

If people eat more carbohydrates than they use as energy, the spare carbohydrates is stored in the body as fat.

Researchers have discovered that fats affect the amount of a substance in the blood called cholesterol. Cholesterol in the blood can cause heart disease. As a result of this, fat should be eaten less in our daily diet as to maintain our health.

Protein

The word protein actually comes from the Greek word meaning' I am first '. It is the first and most important nutrient in our diet, and we cannot live without it.

All living things, both plants and animals, need protein to grow. Children are still growing, and need protein to build up the millions of body cells which form muscles, skin, nerves, and body organ. Although adults have stopped growing, they still need protein to replace and renew worn-out or damaged body cells.

When the skin is cut, new cells must be formed to heal the wound. If more protein is eaten than the body needs for growth and  repair, the spare protein is broken down and used for energy.

Protein is found in all living things, plants and animals. Some foods are better sources of protein than others. Animal foods which are good sources of protein include meat, fish, cheese, eggs, and milk.

Vegetable foods which are good sources of protein include the seeds of plants such as peas, beans, cereals, nuts, and rice.

Swine flu

Swine Influenza(swine flu) is a respiratory disease of pigs caused by type A influenza virused(H1N1 subtype) that caused regular outbreaks in pigs. People do not normally get swine flu, but infections can and do happen.
Swine flu viruses have been reported to spread from person to person, but in the past, this transmission was limited and not sustained beyond three people.
Spread of this swine influenza A (H1N1) virus is thought to be happening in the same way that seasonal flu spreads. Flu viruses are spread mainly from person to person through coughing or sneezing of people with influenza. Sometimes people may become infected by something with flu viruses on it and then touching their mouth nose.
Infected people may be able to infect others beginning 1 day before symtoms develop and up to 7 or more days after becoming sick. That means that you may be able to pass on the flu to someone else before you know you are sick, as well as while you are sick.
First and most important: wash your hands. Try to stay in good general health. Get plenty of sleep, be physically active, manage your stress, drink plenty of fluids, and eat nutritious food. Try not touch surfaces that may be contaminated with the flu virus. Avoid contact with people who are sick

Healthy vegetable(cabbage)

Vegetable is very vital to our life, it provide our body with a lot of fibre, vitamin and mineral which is contributing to our health.

Cabbage, which is one kind of leafy vegetable i am going to touch on this short article. This humble vegetable may help fight osteoporosis, which affects many women late in life. In addition to getting adequate amounts of calcium and vitamin D, some studies suggest that vitamin K may have a bone-protective effect as well.

Reseachers discovered that women who ate enough vitamin K-rich foods( at least 109 micrograms of the vitamin daily) were 30 per cent less likely to suffer a hip fracture during ten years of follow up than women who ate less.

Reseachers point out that dark-green leafy vegetable such as brussels sprouts, spinach, broccoli are all good sources of the vitamin. But cabbage is among the best.