To be healthy, we got regular rules for when, what and how much we should eat. But it is just as important, perhaps more important, how and with whom you eat.
– Extensive research was made on the importance of the individual nutrients, fats, proteins and carbohydrates. Then how the food on the plate was made up or composed and when we ate became important . Recent research is concerned with more than the biological and physical. The meal has a historical, cultural and social significance, and this is often strongly connected to mental health, well-being and happiness, professor of nutrition Knut-Inge Klepp said.
Tuesday he will talk about meal’s impact on mental and physical health at the conference “the joy of the meal – healthy for all” in Stavanger. The conference is part of the government’s work with a multidisciplinary plan of action for nutrition area. The Minister of Health and Care, the Minister of Agriculture and Food and the Minister of Fisheries are hosting.
Source: NTB scanpix / Norway Today