According to the WHO (World Health Organisation), nutrition is characterised by food intake that serves the needs of our organism. Two terms are essential to remember : the nutrients and the calories. The nutrients (carbohydrates, proteins, lipids, vitamins, minerals) are elementary components found in food products, or nature necessary for our organism. They cover our physiological needs and allow us to function effectively.
Malnutrition is characterised by an inappropriate consumption of food; it is the result of a deficit or an excess of specific nutrients. A calorie is a unit of energy. All the food products that we consume contain calories but some of them provide empty calories. These calories contain a lot of energy but very few essential non-energetic components such as fibers, minerals and micronutrients.
The medical studies show that particularly rich food products that need to be consumed with temperance are most of the time low viscosity food products. Yet, the less the food is viscous, the more it will be eaten quickly. On the opposite, high viscosity food is meant to have a better nutritional value and is eaten more slowly. The fibers for instance require an important chewing effort. Note that, food quality is an area of strong investment research backed by the food –processing industry.