ISSN: 2041-6792

Clinical Investigation

Dietary Diversity Review Articles

 Dietary Diversity is defined because the number of various foods or food groups consumed over a given reference period. Dietary Variety, a term often used in the literature, is considered here to be synonymous with dietary diversity.   Different foods and food groups are good sources for various macro- and micronutrients, so a various diet best ensures nutrient adequacy. The principle of dietary diversity is embedded in evidence-based healthy diet patterns, like the Mediterranean diet and therefore the “DASH” diet (Dietary Approaches to prevent Hypertension), and is affirmed in all national food-based dietary guidelines. The World Health Organization (WHO) notes that a healthy diet contains fruits, vegetables, legumes, nuts and whole grains.   A diverse diet is presumably to satisfy both known and so far unknown needs for human health. In addition to our knowledge of protein, essential carboxylic acid, vitamin and mineral requirements, new knowledge about health effects of a wider range of bioactive compounds continues to grow. Considering plant foods alone, it’s presently calculable that there square measure or so one hundred, bioactive phytochemicals that “observed health effects associated with vegetable, fruit, berry, and whole grain consumption will seemingly be explained by the combined action of the many different phytochemicals and other nutrients”  

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