Many nutrition specialists refer to components of the diet, which are present in large amounts, as macronutrients.  The macronutrients include carbohydrates, fats, and protein, all of which provide calories. Few Americans are deficient in calories or macronutrients; Micronutrient status is a different story however. The essentiality of micronutrients for human health was established many years ago.  The prevention of deficiency disorders was the main driver for micronutrient research.

Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The Glycemic index (also Glycemic index, GI) is a ranking system invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto that ranks the effects of carbohydrates on blood glucose levels.

Everyone needs fats for their bodies to function properly. Fats helps nutrient absorption, nerve transmission, maintaining cell membrane integrity etc. However, when consumed in excess amount, fats contribute to weight gain, heart disease and certain types of cancer . Fats are not created equal. Some fats promote our health positively while other increase our risks of heart disease. The key is to replace bad fats with good fats in our diet. To do this you8 must know which fats are the good fats and which fats are the bad fats.