Nutritional biodiversity
Nutritional Biodiversity
Nutritional biodiversity (pronunciation: /nuːˌtrɪʃənəl baɪoʊdaɪˈvɜːrsɪti/) refers to the variety and variability of nutrients and food sources in the biosphere. It encompasses the diversity of nutritional characteristics found in plants, animals, fungi, and microorganisms.
Etymology
The term "nutritional biodiversity" is a combination of two words: "nutritional", derived from the Latin word "nutrire" meaning to feed or nourish, and "biodiversity", a contraction of "biological diversity" which originated in the late 20th century.
Definition
Nutritional biodiversity is the diversity of dietary nutrients available in an ecosystem. It includes the variety of nutrients found in different species, the genetic diversity within and between species, and the diversity of ecosystems that produce food. This concept is important in nutrition science and ecology, as it affects the quality and sustainability of human diets.
Importance
Nutritional biodiversity is crucial for human health and well-being. It provides a range of nutrients necessary for human health, including macronutrients (such as carbohydrates, proteins, and fats), micronutrients (such as vitamins and minerals), and phytochemicals (plant compounds with health benefits). It also contributes to the resilience of food systems and ecosystems, helping to ensure food security and sustainability.
Related Terms
- Food diversity: The variety of foods consumed by an individual, household, or population.
- Dietary diversity: The number of different foods or food groups consumed over a given reference period.
- Agrobiodiversity: The variety and variability of animals, plants, and micro-organisms that are used directly or indirectly for food and agriculture.
- Food security: The state of having reliable access to a sufficient quantity of affordable, nutritious food.
External links
- Medical encyclopedia article on Nutritional biodiversity
- Wikipedia's article - Nutritional biodiversity
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