Eggs and nutrition

I’ve been a practicing dietician for 25
years now and over that time I’ve seen the real difference that healthy eating
can make to my clients health. Putting the right foods into our body is just
like having the right nutrients in the soil when we want to grow a plant. How
healthy and strong it ends up being really relies on the quality of the soil
in the first place. Unhealthy diets are one of the leading
causes of poor health in Australia so when it comes to practical ways to help
people eat better we really need foods like eggs that provide plenty of
nutrients and relatively few calories. One of the problems we face today is
that around a third of the food that we eat contains plenty of calories but not
much in the way of nutrients and this is a real concern particularly for children.
They’re growing and they’re also starting to form habits and so what we
want to do is to make sure that they’re starting off with healthy eating habits
that will set them up well for the future. So having the right foods can
make a real difference to both our short-term health in terms of our energy
levels day-to-day, our focus and our ability to concentrate, as well as our
long-term health and well-being. We continue to find out more and more
about the health and nutritional value of eggs as each year passes. For example, new research shows that an average serve of eggs provides around 80 percent
of the recommended dietary intake for vitamin D and that’s really useful to
know given one in four Australians are vitamin D deficient – eggs can play a
useful role. There’s also emerging evidence to show
that eating eggs can have benefits for eye health as we age and that
introducing eggs into the diet of infants before they turn one can have
benefits for reducing the risk of allergy.

Daniel Yohans

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