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The measure of a well-balanced ratio of the key elements’ carbs, fat, protein, minerals, and vitamins in items of food or diet in relation to the nutrient requirements of its consumer is known as nutritional value or nutritive value. On a biological level, food's nutritional value varies depending on health conditions (leading to dietary recommendations and specific diet foods), season, age, sexuality, and interspecies or taxonomic variances. Nutrition-sensitive Agriculture is a strategy for assuring the production of a varied range of economical, culturally appropriate, nutritious, and safe foods in sufficient quantity and quality to meet the nutritional demands of the population on a long-term basis. Agriculture and food systems that are nutritionally sensitive contribute to better health.
