Resumo

SOUZA, Neiva et al. Functional Nutrition: Principles and Clinical Practice Application. Acta Port Nutr [online]. 2016, n.7, pp.34-39. ISSN 2183-5985.  https://doi.org/10.21011/apn.2016.0706.

The importance of food is described for centuries. Nutrition, through proper nutritional support, can restore the balance between body systems, reducing the risk of diseases. Functional nutrition understands the relationship between these different systems, evaluating signs and symptoms according to the biochemical individuality of the patient. The objective of this review is describe and discuss concepts of functional nutrition, and shows the results of 13 patients with nutritional intervention for 30 days based in these concepts, highlighting the applicability in nutricionist’s clinical practice. The literature search was conducted in Medline (via PubMed) and Lilacs, institutional sites and books related to the topic through index terms listed below. Functional nutrition incorporate the relationship between physiology, emotional factors, cognitive and structural considering genotype and biochemical individual aspects, brings an advanced practical assessment, diagnosis and nutritional treatment and monitoring, using practical and customized tools, in order to promote health and positive vitality. Considering of the scarcity of publications about functional nutrition, more clinical trials and population research are needed to evidence results with this approach, in which all patients had their blood glucose, cholesterol, LDL-cholesterol and triglycerides decreased in a short period of time.

Palavras-chave : Food; Cortisol; Chronic diseases and dietary pattern; Functional nutrition; Nutrient; Health and nutrition; Biological systems; Psychological stress.

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