Food, health, and care determine a person’s nutritional status (NS). Any changes of those influence directly or indirectly of his or her NS. So, appropriate food, health, and care are needed in a regular pattern in different settings and physiological conditions (1, 2, 3).
Food: Personal liking and disliking along with affordability are vital factors that need to be considered. Here individual tastes, cooking patterns, presentation of foods, etc. developed in her exposed environments over the periods also need to be considered to make a diet very much acceptable to the consumers.
Health: Foodborne diseases (Food intolerance, food intoxication, food infections, etc.), and the disease profile of an individual are some of the deciding factors for providing food to a normal or diseased person. Appropriate health services are needed to prevent or treat a disease using general or functional foods.
Care: Caring environments induce the acceptance of foods served whether freshly cooked, stale, or poorly decorated. Any degree of absence of care increases the chances of rejection of foods.
Md. Khurshidul Zahid Ph.D. is an Associate Professor at the Institute of Nutrition and Food Science (INFS) of The University of Dhaka (DU) of Bangladesh. He has completed his Ph.D. in Nutritional Sciences from the Department of Nutritional Sciences at Texas Tech University
(TTU), USA. He was a finalist in the Emerging Leaders in Nutrition Science Competition organized by the American Society of Nutrition (ASN), Experimental Biology (EB) meeting held in Boston in 2015. He was also awarded a gold medal by “Professor Dr. Quazi Salamatullah trust
foundation” of INFS, DU in 2005.
