Why clinical nutrition matters

Food is more than a biological need: it shapes culture, hospitality and health. India faces undernutrition and, increasingly, overnutrition (obesity, heart disease, hypertension, diabetes), while infections still persist. Meanwhile, one-fifth to one-third of fruit, vegetable and milk produce is wasted.

Nutrition is the science of food and nutrients, and of how the body digests, absorbs and uses them. Poor nutrition weakens immunity, slows healing and harms the organs; it affects how quickly patients recover and how long they stay in hospital.

Clinical nutrition, now also called medical nutrition therapy, manages the nutrition of patients with an established disease, focusing on each patient's unique needs.

The need for it is rising: non-communicable diseases (NCDs) now appear at younger ages; India may become the diabetes 'capital' of the world; HIV/AIDS has emerged; and a growing number of older people need care.

FSSAI (Food Safety and Standards Authority of India) defines special foods: foods for special dietary uses, functional foods, nutraceuticals and health supplements. Medical foods are used only on a doctor's prescription. Phytochemicals are non-nutrient plant compounds that affect health; antioxidants like beta-carotene, selenium, and vitamins E and C appear protective. Good nutrition helps the body heal.