The combination of consumer desires, advances in food technology, and new evidence-based science linking diet to disease and disease prevention has created an unprecedented opportunity to address public health issues through diet and lifestyle. Widespread interest in select foods that might promote health has resulted in the use of the term "functional foods." Most accepted definition of "functional foods" is that these are the foods and food components that provide - health benefits beyond basic riutrition. Examples may include conventional foods; fortified, enriched or enhanced foods; and dietary supplements. These substances provide essential nutrients that are necessary for normal maintenance, growth, and development, and/or other / biologicallyactive components that impart health benefits or desirable physiological effects. Nutrients are elements or compounds that are important for life and growth of organisms. A nutrient is said to be "essential" if it must be obtained from an external source, either because the organism cannot synthesize it or produces insufficient quantities. The basic nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Other nutrients include phytonutrients or bioactives present in foods for which a physical or physiological effect has been scientifically documented or for which a substantial body of evidence exists for a plausible mechanism.
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