Skip to main content Skip to main navigation menu Skip to site footer


Healthy, happy, success and long life are everyone's dream of being. To have these, proper nutrition is one of the basic needs that must be met—food composing of nutrients and non-nutrients that will influence the quality of food. Hence, Food must meet four conditions to be said as healthy food. It has to be adequate, balance in the composition of nutrients, calorie in control, and free or at least within the safety level of health hazard components. Yet, food does not affect directly on one’s health but the diet, though it takes time from unhealthy habit into getting the disease or vice versa.  Since food has many functions in human life, moderation and variety becoming very important to compose a healthy diet. If these six principals are put into the habit, then fit, and well-being can be promised so far unless some other risk factors can affect health.  Water has a crucial role in supporting the body function, and human cannot avoid drink in daily life. Still, beverage drinks can be easily slipped into the hazardous substrate that will influence on health. Knowledge on nutrigenomic is worth to be applied to have more on the personal approach of how food and diet can affect health.


  1. Guillen-Royo M, Camfield L, Velazco J. Universal and local reconciled: exploring satisfaction with Universal and Local Goals in Thailand and Bangladesh. Soc Indic Res. 2013:1-22. DOI: 10.1007/s11205-011-9941-3.
  2. Veenhoven R. Will healthy eating make you happier? A research synthesis using an online finding archive. EHERO working paper. 2018:2-33.
  3. Huber M, Knottnerus JA, Green L, van der Horst H, Jadad AR, Kromhout D, Leonard B, Lorig K, Loureiro MI, van deer Meer JWM, Schnabel P, Smith R, van Weel C, Smid H. How should we define health? BMJ. 2011;343:1-3. DOI: 10.1136/bmj.d4163.
  4. Coniglio MA. Food and nutrition: matters of public health. Journal of Food, Nutritional and Population Health. 2016;1(3):1-3.
  5. Bero LA, Norris SL, Lawrence MA. Making nutrition guideline fit for purpose. BMJ. 2019;365:1-4. DOI: 10.1136/bmj.l1579.
  6. Perez-Escamilla R, Bermudez O, Buccini GS, Kumanyka S, Lutter CK, Monsivais P, Victora C. Nutrition disparities and the global burden of malnutrition. BMJ. 2018:361:1-8. DOI: 10.1136/bmj.k2252.
  7. Taşğın E. Macronutrients and Micronutrients in Nutrition. International Journal of Innovative Research and Reviews. 2017;1(1):10-15.
  8. Astley S, Finglas Paul. Nutrition and Health. Reference Module in Food Science. Rio de Janeiro: Elsevier. 2016. Chapter, Nutrition and Health;p1-7. DOI: 10.1016/B978-0-08-100596-5.03425-9.
  9. Ditlevsen K, Sandøe P, Lassen J. Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food. Food Quality and Preference. 2019;71:46-53. DOI: 10.1016/j.foodqual.2018.06.001.
  10. Aikman SN, Min KE, Graham D. Food attitudes, eating behaviour, and the information underlying food attitudes. Appetite. 2006;47: 111-114. DOI:10.1016/j.appet.2006.02.004.
  11. Worsley A. Review article: nutrition knowledge and food consumption: can nutrition knowledge change food behaviour? Asia Pacific J Clin Nutr. 2002;11(Suppl):579-585.
  12. Sales NMR, Pelegrini PB, Goersch MC. Review article. Nutrigenomics: Definitions and advances of this new science. Journal of Nutrition and Metabolism. 2014;2014:1-6. DOI: 10.1155/2014/202759.
  13. Jones JB, Lee J, Mattes RD. Solid Versus Liquid Calories: Current Scientific Understanding. In: Rippe JM, editor. Fructose, high fructose corn syrup, sucrose and health. New York: Springer. 2014:p51-62. DOI: 10.1007/978-1-4899-8077-9_4.
  14. Lusk JL. Consumer beliefs about healthy foods and diets. PLoS ONE. 2019;14(10):1-15. DOI: 10.1371/journal.pone.0223098.
  15. Food and Drug Administration. Use of the Term “Healthy†in the Labelling of Human Food Products: Guidance for Industry [eBook]. Washington DC: U.S Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. 2016 [cited 2020 Jan 25]. Available from:
  16. Wedu ZR, Pamungkasari EP, Anantayu S. Nutrition status affects High School Students achievement: A massive prospective cohort study at Sleman, Yogyakarta-Indonesia. Bali Medical Journal. 2018;7(3):617-620. DOI: 10.15562/bmj.v7i3.973.
  17. Dolan LC, Matulka RA, Burdock GA. Naturally Occurring Food Toxins. Toxins. 2010;2:2289-2332. DOI:10.3390/toxins2092289.
  18. Hernández-Cortez C, Palma-Martinez I, Gonzalez-Avila LU, Guerrero-Mandujano A, Solis RC, Castro-Escarpulli G. Food Poisoning Caused by Bacteria (Food Toxin). In: Malangu N, editor. Poisoning: From Specific Toxic Agents to Novel Rapid and Simplified Techniques for Analysis [eBook]. London: IntechOpen. 2017 [cited 2020 Jan 25]. Available from:
  19. Schutter OD. The right to adequate nutrition. Development. 2014;57(2):147-154. DOI: 10.1057/dev.2014.64.
  20. Menteri Kesehatan Indonesia. Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019. Kementerian Kesehatan Republik Indonesia. 2019 [cited 2020 Jan 26]:1-33. Available from: (Indonesian).
  21. Nurohmi S, Amalia L. Nutrition knowledge, physical activity, and food consumption among executive board student of Bogor Agricultural University. Jurnal Gizi dan Pangan. 2012;7(3):151-156.
  22. Duyff RL, editor. Complete Food and Nutrition Guide. 4th ed. Canada: John Wiley & Sons, Inc. 2012:p55-169.
  23. Nuttall FQ. Body mass index. Nutrition Research. 2015; 50(3): 117-128. DOI: 10.1097/NT.0000000000000092.
  24. Golbidi S. Daiber A, Li, H, Essop MF. Health benefits of fasting and caloric restriction. Curr Diab Rep. 2017:17(123):1-11. DOI: 10.1007/s11892-017-0951-7.
  25. Ganesan K, Habboush Y, Sultan S. Intermitten fasting: The choice for a healthier lifestyle. Cureus. 2018;10(7):1-11. DOI: 10.7759/cureus.2947.
  26. Miquel-Kergoat S, Azais-Braesco V, Burton-Freeman B, Hetherington MM. Effects of chewing on appetite, food intake and gut hormones: A systemic review and meta-analysis. Physical & Behaviour. 2015;151(2015):88-96. DOI: 10.1016/j.physbeh.2015.07.017.
  27. WHO. Healthy diet. World Health Organization. 2015 [Cited 2020 Jan 26]:p1-6. Available from:
  28. Atmaria, Imanningsih N, Jahari AB, Permaesih D, Chan P, Amarra MS. Consumption and sources of added sugar In Indonesia: a review. Asia Pac J Clin Nutr. 2018;27(1):47-64.
  29. WHO Regional Office for the Eastern Mediterranean. Promoting a healthy diet for the WHO Eastern Mediterranean Region. Chairo: World Health Organization Regional Office for the Eastern Mediterranean. 2012 [Cited 2020 Jan 26];p1-41. Available from:
  30. WHO Regional Office for South-East Asia. Development of food-based dietary guidelines for the Asian region. New Delhi: India International Centre. 1998 [Cited 2020 Jan 26]; p1-18. Available from:
  31. WHO Regional Office for the Western Pacific. Development of food-based dietary guidelines for the Western Pacific Region. Manila: World Health Organization Regional Office for the Western Pacific. 1999 [Cited 2020 Jan 26]; p1-67. Available from:
  32. Tee ES. Food-based dietary guidelines of Southeast Asia: An analysis of key messages. J Nutr Sci Vitaminol. 2015;6: 1-2.
  33. Davis C, Bryan J, Hodgson J, Murphy K. Definition of the Mediterranean diet: a literature review. Nutrients. 2015;7:9139-9153. DOI: 10.3390/nu7115459.
  34. Gille D, Bütikofer U, Chollet M, Schmid A, Altintzoglou, Honkanen P, Stoffers H, Walther B, Piccinali P. Nutrition behaviour of the middle-aged and elderly: Compliance with dietary recommendations of the food pyramid. Clinical Nutrition. 2016;35(3):638-644. DOI: 10.1016/j.clnu.2015.04.002.
  35. Healthy Eating Plate. Harvard: Department of Nutrition, Harvard T.H. Chan School of Public Health. 2011 [Cited 2020 Jan 26]. Available from:
  36. Proteins in the Diet – Part I. Bucharest: Medihelp International. Updated 2019 [Cited 2020 Jan 26]. Available from:
  37. Chandra S, Kumari D, Goyal SK, Samsher. Food Processing and Technology. New Delhi: The Jain Brothers. 2010.
  38. FAO. Guidelines on the collection ¬of information on food processing through food consumption surveys. Rome: Food and Agriculture Organization of the United Nations. 2015 [Cited 2020 Jan 25]: p1-44. Available from:
  39. Weaver CM, Dwyer J, Fulgoni III VL, King JC, Leveille GA, MacDonald RS, Ordovas J, Schnakenberg D. Processed food: contribution to nutrition. Am J Clin Nutr. 2014;99:1525-42. DOI: 10.3945/ajcn.114.089284.
  40. Schirone M, Visciano P, Tofalo R, Suzzi G. Editorial: Biological hazards in food. Frontiers in Microbiology. 2017;7(2154):1-3. DOI: 10.3389/fmicb.2016.02154.
  41. Oz AT, Kafkas E. Phytochemicals in fruits and vegetables. In: Waisundara V. Superfood and functional food. London: IntechOpen. 2017.p175-184.
  42. Liu K, Kang K, Li N, An J, Lian K, Kang W., Simultaneous Determination of Five Hormones in Milk by Automated Online Solid-Phase Extraction Coupled to High-Performance Liquid Chromatography. J AOAC Int. 2019 Jul 17. doi: 10.5740/jaoacint.19-0065. [Epub ahead of print]
  43. Hu Y, Cheng H., Tao S, Environmental and human health challenges of industrial livestock and poultry farming in China and their mitigation, Environ Int. 2017 Oct;107:111-130. doi: 10.1016/j.envint.2017.07.003. Epub 2017 Jul 15.
  44. Kaessmann H, Pääbo S, The genetical history of humans and the great apes, J Intern Med. 2002 Jan;251(1):1-18. PMID: 11851860 DOI: 10.1046/j.1365-2796.2002.00907.x
  45. Mo Z, Zhu W, Sun Y, Xiang Q, Zheng M, Chen M, Li Z, One novel representation of DNA sequence based on the global and local position information, Sci Rep. 2018 May 15;8(1):7592. doi: 10.1038/s41598-018-26005-3.
  46. Shelina Kassam, Peter Meyer, Anthony Peter Corfield, Gregor Mikuz, Consolato Sergi, Single Nucleotide Polymorphisms (SNPs): History, BiotechnologicalOutlook and Practical Applications, Current Pharmacogenomics, , 3(3):237-245
  47. Chadwick, R. (2004). Nutrigenomics, individualism and public health. Proceedings of the Nutrition Society. 63(1), 161-166.

How to Cite

Pinatih, G. N. I. (2020). Healthy food to support healthy life. Bali Medical Journal, 9(1), 380–385.




Search Panel

Gde Ngurah Indraguna Pinatih
Google Scholar
BMJ Journal