Proper nutrition is essential for good health, well-being and the prevention, mitigation or treatment of a number of non-communicable diseases (NCDs). Food is not only a source of calories, but also a complex mixture of dietary chemicals, some of which are directly related to cardiovascular diseases, diabetes, allergies and some types of cancer. Foods, diet and nutritional status, including overweight and obesity, are also associated with elevated blood pressure and blood cholesterol or even resistance to the action of insulin. These conditions are not only risk factors for noncommunicable diseases, but major causes of illness themselves. However, today’s diet is characterized by irregular and poorly balanced meals. Unhealthy eating habits in our daily life are not only risk factors for non-communicable diseases, but also major causes of stress and tiredness, i.e., lack of energy. Knowledge about our dietary habits based on the analysis of diverse types of information, including individuaparameters, can contribute greatly towards answering key questions to respond to societal challenges regarding food and health.
