Bogani wuxuu ka hadlayaa guud ahaan nafaqada. Saameynta nafaqada dadka fiiri cunto caafimaad leh, sidoo kale fiiri nafaqada dhirta.

Nafaqadu (Af Carabi : ar‎; Af Ingiriis : nutrient) waa walxo ku jira cuntada taasi oo nooluhu u isticmaalaan ineey ku noolaadaan iyo ku koraan. Nafaqada yar eee joogtada ah waxay keentaa in nooluhu ku sii wato nolosha, halka nafaqo badan oo joogto ahi ka caawiso jidhka noolahaas inuu koro oo awoodeysto. Guud ahaan nafaqada noocyaheeda kala duwan waxaa laga helaa deegaanada kala duwan ee oogada Dhulka.^[1] Sidoo kale nafaqadu waxay jidhka ka caawisaa inuu dib u habayn ku sameeyo meelaha ka dilaaca ama dhaawacu ka soo gaadho. Noocyada ay nafaqada u qaataan xayawaanka iyo dhirtu way kala duwan tahay. Sida caadiga ah, dhirtu waxay nafaqada si toos ah uga soo qaataan carada ayagoo isticmaalaya xididadooda, mararka qaarna waxayba ka soo qaataan cirka ayagoo isticmaalaya caleemohooda.

Hadaba xayawaanka iyo fungigu way ka duwan yihiin dhirta, waxayna nafaqada ka helaan isla dhirta, xayawaano kale iyo noocyo kale oo noole ah; kuwaasi oo marka la liqo caloosha dhexdeeda lagu jajabiyo si looga sameeyo awood iyo tamar uu jidhkaasi ku noolaado isla markaana ku koro. Walxaha nafaqada organika ah waxay ka sameeysan yihiin karbonhydrateyo, dux, borotiino, amino asiidhyo iyo fiitamiino kuwaasi oo dhamaan muhiim u ah koritaanka, jiritaanka, awooda maalin kasta iyo caafimaadka noolaha. Walxaha qaar aan ahayn organik sida macdanta, biyoha iyo ogsajiinta waxaa iyagana laga helaa nafaqo, waloow nafaqada laga helo kuwani ka duwan tahay kuwa aan kor ku soo xusnay.^[2]

Guud ahaan nooluhu wuxuu u baahan yahay nafaqo joogto ah si uu u sii noolaado, jidhkiisu awood u lahaado, isla markaana caafimaad iyo koritaanka u sii wado. Hadii nafaqo daro ku dhacdo jidhka waxaa isla markaasba soo abaara xanuun, daciifnimo, diif iyo dhibaato hor leh. Noocyada nafaqo ee jidhku u baahan yahay waxyar oo kali ah waxaa loo yaqaanaa nafaqoyar ama "micronutrients", kuwaasi waxaa mararka qaar lagu sheegaa in jidhku ka maarmi karo intii wakhti ah ama aanu isbadaw weyn ku imanayn hadii la waayo nafaqooyinka noocani ah ee yar; halka nooca nafaqo ah ee jidhku aadka ugu baahan yahay maalin walba loo yaqaano nafaqoweyn ama "macronurtients", kuwaasi oo la'aantood jidhku sii wadi karin nolosha, isla markaana saamayn weyn ku yelanaysa amaba keeni karta geeri dagdag ah.^[3]

Noocyada Nafaqada wax ka badal

Ilaha ugu fiican ee laga helo magniisiyaam: keeg, iyo noocyo kale oo cunto ah

Nafaqoweyn (Macronutrients) waxaa loo sharaxaa dhowr nooc.^[4]

Noocyada ugu badan curiyaha kimiko jidhka dadku isticmaalo waxaa ka mid ah Kaarboon, haydarojiin, nitrojiin, ogsajiin, fosforus, iyo salfar, kuwaasi oo loo soo gaabiyo KHNOFS (CHNOPS).
Qeybaha iskudhisyada kimiko ee jidhka dadku aadka u isticmaalo ama xooga ugu baahan yahay si uu awood iyo tamar uga helo waxaa ka mid ah karbohydrateka, borotiinka, iyo duxda. Biyaha iyo hawada cirka ee ogsajiintu waa kuwo iyaguna aad ugu muhiimsan nolosha maalinle ee jidhka waxaana loo isticmaala si aad u badan, laakin marnaba laguma xisaabiyo cunto ama nafaqo ahaan.
Kaalshiyaamta, milixda (soodhiyaam iyo koloriin, magniisiyaam iyo botashiyaam oo lagu daray fosforos iyo sulfu) waxaa ayagana lagu xisaabshaa liiska nafaqoweyn sababtoo ah waxaa jidhku uga baahan yahay tiro badan marka la barbardhigo fiitamiinada iyo macdanta.

Sawiro wax ka badal

Noocyo badan oo cuntoda nafaqada leh
Raashin badan jidhka nafaqo u leh

Qoraalo La Xidhiidha wax ka badal

Tixraac wax ka badal

↑ Whitney, Elanor and Sharon Rolfes. 2005. Understanding Nutrition, 10th edition, p 6. Thomson-Wadsworth.
↑ FRANCES SIZER; ELLIE WHITNEY (12 November 2007). Cengage Learning. pp. 26–. ISBN 978-0-495-39065-7 http://books.google.com/books?id=mDhMU0Sv6asC&pg=PT26. Soo qaatay 12 October 2010. Maqan ama ebar |title= (caawin)
↑ Audrey H. Ensminger. CRC Press. pp. 527–. ISBN 978-0-8493-8980-1 http://books.google.com/books?id=XMA9gYIj-C4C&pg=PA527. Soo qaatay 12 October 2010. Maqan ama ebar |title= (caawin)
↑ Mark Kern (12 May 2005). CRC Press. pp. 117–. ISBN 978-0-8493-2273-0 http://books.google.com/books?id=uOYqeeXWomwC&pg=PA117. Soo qaatay 12 October 2010. Maqan ama ebar |title= (caawin)

[WhitneyRolfes2005-1] Whitney, Elanor and Sharon Rolfes. 2005. Understanding Nutrition, 10th edition, p 6. Thomson-Wadsworth.

[SIZERWHITNEY2007-2] FRANCES SIZER; ELLIE WHITNEY (12 November 2007). Cengage Learning. pp. 26–. ISBN 978-0-495-39065-7 http://books.google.com/books?id=mDhMU0Sv6asC&pg=PT26. Soo qaatay 12 October 2010. Maqan ama ebar |title= (caawin)

[Ensminger1994-3] Audrey H. Ensminger. CRC Press. pp. 527–. ISBN 978-0-8493-8980-1 http://books.google.com/books?id=XMA9gYIj-C4C&pg=PA527. Soo qaatay 12 October 2010. Maqan ama ebar |title= (caawin)

[Kern2005-4] Mark Kern (12 May 2005). CRC Press. pp. 117–. ISBN 978-0-8493-2273-0 http://books.google.com/books?id=uOYqeeXWomwC&pg=PA117. Soo qaatay 12 October 2010. Maqan ama ebar |title= (caawin)

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