CIU Academic Announces that a Balanced Nutrition Lowers the Risk of Illness
Assist. Prof. Dr. Ayhan Dağ, Head of the Department of Nutrition and Dietetics, Faculty of Health Sciences, Cyprus International University, said that World Food Day was celebrated on October 16th by the United Nations Food and Agriculture Organization (FAO) to raise awareness about food production, consumption, food safety, and security issues.
Assist. Prof. Dr. Ayhan Dağ said that the concept of hunger for humanity is extremely important and various activities were organized bythe FAO for the formation of social awareness in the fight against hunger. Dağ stated that balanced nutrition reduces the risk of disease and results in having a healthy lifestyle. He also stated that the healthy lifestyle of individuals is defined as the preservation of life-long health and minimizing the nutrition problems that impair the quality of life. Dağ said the first condition of an adequate and balanced nutrition is food assurance and he mentioned that a billion people are hungry today, adding that six million children die from starvation every year.
Dağ stated that two billion people were deprived of basic macro and micro nutrients, while one billion people lived on the hunger border. Dağ stated that this data shows that food security is the most basic right of the people but the second condition is that food safety in terms of contamination microbiologically, physically, or chemically is a right. Dağ mentioned that on World Food Day a balanced diet can be achieved by identifying the world's fasting problems and finding solutions, establishing standard unity with food production between countries, and ensuring hygienic conditions in food production, consumption, sales, and service processes.