The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value.

It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids.

background: it is the rare physician who includes diet therapy and nutritional supplements in patient care. perhaps this is because chiropractic and medical schools devote very few classroom hours to nutrition. it is also possible that physicians are under the misconception that a detailed biochemical understanding of each individual disease is required before nutritional interventions can be used. objective: the purpose of this article is two-fold: (1) to demonstrate that chronic pain and other degenerative conditions encountered in clinical practice have similar biochemical etiologies, such as a diet-induced proinflammatory state, and (2) to outline a basic nutritional program that can be used by all practitioners. data sources: the data were accumulated over a period of years by reviewing contemporary articles and books and subsequently by retrieving relevant articles. articles were also selected through medline and manual library searches. results: the typical american diet is deficient in fruits and vegetables and contains excessive amounts of meat, refined grain products, and dessert foods. such a diet can have numerous adverse biochemical effects, all of which create a proinflammatory state and predispose the body to degenerative diseases. it appears that an inadequate intake of fruits and vegetables can result in a suboptimal intake of antioxidants and phytochemicals and an imbalanced intake of essential fatty acids. through different mechanisms, each nutritional alteration can promote inflammation and disease. conclusion: we can no longer view different diseases as distinct biochemical entities. nearly all degenerative diseases have the same underlying biochemical etiology, that is, a diet-induced proinflammatory state. although specific diseases may require specific treatments, such as adjustments for hypomobile joints, β-blockers for hypertension, and chemotherapy for cancer, the treatment program must also include nutritional protocols to reduce the proinflammatory state.

Public health practitioners and social scientists frequently compare height against one‐size‐fits‐all standards of human growth to assess well‐being, deprivation, and disease risk. However, underlying differences in height can make some naturally tall populations appear well‐off by universal standards, even though they live in severe states of deprivation.

Living a healthy life in young, eating better, eating more fruits, nuts, grains, fish, beans in which all carbohydrates and proteins have the same ratio where the ratio is significantly less than 1 such as in the Mediterranean diet and the Okinawan diet, reduces the risk of developing aging-related diseases and increases healthy life expectancy.

Now a day’s Whole World rely on junk foods! As it is so good in taste but not good for health. People must need to have a food which is good for their health!