List of basic nutrition topics
Encyclopedia
The following outline is provided as an overview of and topical guide to nutrition:
Nutrition
(also called nutrition science) – studies the relationship between diet
and states of health
and disease
. The scope of nutrition science ranges from malnutrition
to optimal health. Many common symptoms and diseases can often be prevented or alleviated with better nutrition.
Protein
Amino Acid
Saturated fat
Monounsaturated fat
Polyunsaturated fat
Sugar
Vitamin
Minerals
Organic Acid
Pyramid Groups
Nutrition
Nutrition
Nutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....
(also called nutrition science) – studies the relationship between diet
Diet (nutrition)
In nutrition, diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. With the word diet, it is often implied the use of specific intake of nutrition for health or weight-management...
and states of health
Health
Health is the level of functional or metabolic efficiency of a living being. In humans, it is the general condition of a person's mind, body and spirit, usually meaning to be free from illness, injury or pain...
and disease
Disease
A disease is an abnormal condition affecting the body of an organism. It is often construed to be a medical condition associated with specific symptoms and signs. It may be caused by external factors, such as infectious disease, or it may be caused by internal dysfunctions, such as autoimmune...
. The scope of nutrition science ranges from malnutrition
Malnutrition
Malnutrition is the condition that results from taking an unbalanced diet in which certain nutrients are lacking, in excess , or in the wrong proportions....
to optimal health. Many common symptoms and diseases can often be prevented or alleviated with better nutrition.
Essence of nutrition
- Main article: NutritionNutritionNutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....
- DietDiet (nutrition)In nutrition, diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. With the word diet, it is often implied the use of specific intake of nutrition for health or weight-management...
- DietingDietingDieting is the practice of eating food in a regulated fashion to achieve or maintain a controlled weight. In most cases dieting is used in combination with physical exercise to lose weight in those who are overweight or obese. Some athletes, however, follow a diet to gain weight...
- EatingEatingEating is the ingestion of food to provide for all organisms their nutritional needs, particularly for energy and growth. Animals and other heterotrophs must eat in order to survive: carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter,...
Branches of nutrition
- NutrigenomicsNutrigenomicsNutrigenomics is the study of the effects of foods and food constituents on gene expression. It is about how our DNA is transcribed into mRNA and then to proteins and provides a basis for understanding the biological activity of food components...
- Nutrition physiologyNutrition physiologyNutrition physiology deals with different types of food and their effects on the metabolism. One topic of nutrition physiology is vitamin loss of frozen foods. Another topic is the calculation of required calories per day and what sort of food should best be avoided for a healthy lifestyle....
- Prenatal nutritionNutrition and pregnancyNutrition and pregnancy refers to the nutrient intake, and dietary planning that is undertaken before, during and after pregnancy.In a precursory study into the link between nutrition and pregnancy in 1950 women who consumed minimal amounts over the eight week period had a higher mortality or...
- Sports nutritionSports nutritionSports nutrition is the study and practice of nutrition and diet as it relates to athletic performance. It is concerned with the type and quantity of fluid and food taken by an athlete, and deals with nutrients such as vitamins, minerals, supplements and organic substances such as carbohydrates,...
History of nutrition
- Main article: History of nutrition
- History of vitamins
- History of Vitamin B1
- History of Vitamin B3
- History of Vitamin B6
- History of vitamin C
- History of Vitamin E
ProteinProteinProteins are biochemical compounds consisting of one or more polypeptides typically folded into a globular or fibrous form, facilitating a biological function. A polypeptide is a single linear polymer chain of amino acids bonded together by peptide bonds between the carboxyl and amino groups of...
- Complete proteinComplete proteinA complete protein is a source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals...
- Protein combiningProtein combiningProtein combining is the outdated theory that vegetarians, particularly vegans, must eat certain complementary foods like beans and rice together in the same meal, so that plant foods with incomplete essential amino acid content combine to form a complete protein, meeting all amino acid...
- Protein in nutritionProtein in nutritionProteins are polymer chains made of amino acids linked together by peptide bonds. Proteins and carbohydrates contain 4 kcal per gram as opposed to lipids which contain 9 kcal per gram....
Amino AcidAmino acidAmino acids are molecules containing an amine group, a carboxylic acid group and a side-chain that varies between different amino acids. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen...
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- Standard amino acids
- AlanineAlanineAlanine is an α-amino acid with the chemical formula CH3CHCOOH. The L-isomer is one of the 20 amino acids encoded by the genetic code. Its codons are GCU, GCC, GCA, and GCG. It is classified as a nonpolar amino acid...
- ArginineArginineArginine is an α-amino acid. The L-form is one of the 20 most common natural amino acids. At the level of molecular genetics, in the structure of the messenger ribonucleic acid mRNA, CGU, CGC, CGA, CGG, AGA, and AGG, are the triplets of nucleotide bases or codons that codify for arginine during...
- Aspartic acid (aspartate)Aspartic acidAspartic acid is an α-amino acid with the chemical formula HOOCCHCH2COOH. The carboxylate anion, salt, or ester of aspartic acid is known as aspartate. The L-isomer of aspartate is one of the 20 proteinogenic amino acids, i.e., the building blocks of proteins...
- AsparagineAsparagineAsparagine is one of the 20 most common natural amino acids on Earth. It has carboxamide as the side-chain's functional group. It is not an essential amino acid...
- CystineCystineCystine is a dimeric amino acid formed by the oxidation of two cysteine residues that covalently link to make a disulfide bond. This organosulfur compound has the formula 2. It is a white solid, and melts at 247-249 °C...
- Glutamic acid (glutamate)Glutamic acidGlutamic acid is one of the 20 proteinogenic amino acids, and its codons are GAA and GAG. It is a non-essential amino acid. The carboxylate anions and salts of glutamic acid are known as glutamates...
- GlutamineGlutamineGlutamine is one of the 20 amino acids encoded by the standard genetic code. It is not recognized as an essential amino acid but may become conditionally essential in certain situations, including intensive athletic training or certain gastrointestinal disorders...
- GlycineGlycineGlycine is an organic compound with the formula NH2CH2COOH. Having a hydrogen substituent as its 'side chain', glycine is the smallest of the 20 amino acids commonly found in proteins. Its codons are GGU, GGC, GGA, GGG cf. the genetic code.Glycine is a colourless, sweet-tasting crystalline solid...
- HistidineHistidineHistidine Histidine, an essential amino acid, has a positively charged imidazole functional group. It is one of the 22 proteinogenic amino acids. Its codons are CAU and CAC. Histidine was first isolated by German physician Albrecht Kossel in 1896. Histidine is an essential amino acid in humans...
- IsoleucineIsoleucineIsoleucine is an α-amino acid with the chemical formula HO2CCHCHCH2CH3. It is an essential amino acid, which means that humans cannot synthesize it, so it must be ingested. Its codons are AUU, AUC and AUA....
(branched chain amino acid) - LeucineLeucineLeucine is a branched-chain α-amino acid with the chemical formula HO2CCHCH2CH2. Leucine is classified as a hydrophobic amino acid due to its aliphatic isobutyl side chain. It is encoded by six codons and is a major component of the subunits in ferritin, astacin and other 'buffer' proteins...
(branched chain amino acid) - LysineLysineLysine is an α-amino acid with the chemical formula HO2CCH4NH2. It is an essential amino acid, which means that the human body cannot synthesize it. Its codons are AAA and AAG....
- MethionineMethionineMethionine is an α-amino acid with the chemical formula HO2CCHCH2CH2SCH3. This essential amino acid is classified as nonpolar. This amino-acid is coded by the codon AUG, also known as the initiation codon, since it indicates mRNA's coding region where translation into protein...
- PhenylalaninePhenylalaninePhenylalanine is an α-amino acid with the formula C6H5CH2CHCOOH. This essential amino acid is classified as nonpolar because of the hydrophobic nature of the benzyl side chain. L-Phenylalanine is an electrically neutral amino acid, one of the twenty common amino acids used to biochemically form...
- ProlineProlineProline is an α-amino acid, one of the twenty DNA-encoded amino acids. Its codons are CCU, CCC, CCA, and CCG. It is not an essential amino acid, which means that the human body can synthesize it. It is unique among the 20 protein-forming amino acids in that the α-amino group is secondary...
- SerineSerineSerine is an amino acid with the formula HO2CCHCH2OH. It is one of the proteinogenic amino acids. By virtue of the hydroxyl group, serine is classified as a polar amino acid.-Occurrence and biosynthesis:...
- ThreonineThreonineThreonine is an α-amino acid with the chemical formula HO2CCHCHCH3. Its codons are ACU, ACA, ACC, and ACG. This essential amino acid is classified as polar...
- TryptophanTryptophanTryptophan is one of the 20 standard amino acids, as well as an essential amino acid in the human diet. It is encoded in the standard genetic code as the codon UGG...
- TyrosineTyrosineTyrosine or 4-hydroxyphenylalanine, is one of the 22 amino acids that are used by cells to synthesize proteins. Its codons are UAC and UAU. It is a non-essential amino acid with a polar side group...
- ValineValineValine is an α-amino acid with the chemical formula HO2CCHCH2. L-Valine is one of 20 proteinogenic amino acids. Its codons are GUU, GUC, GUA, and GUG. This essential amino acid is classified as nonpolar...
(branched chain amino acid)
- Alanine
- Other amino acids
- TheanineTheanineTheanine , also gamma-glutamylethylamide or 5-N-ethyl-glutamine, is an amino acid and a glutamic acid analog commonly found in tea , primarily in green tea, and also in the basidiomycete mushroom Boletus badius and in guayusa. More specifically, this compound is called L-theanine, being the...
- Theanine
Saturated fatSaturated fatSaturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully "saturated" with hydrogen atoms...
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- Butyric acidButyric acidButyric acid , also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates...
- Caproic acid
- Caprylic acidCaprylic acidCaprylic acid is the common name for the eight-carbon saturated fatty acid known by the systematic name octanoic acid. It is found naturally in the milk of various mammals, and it is a minor constituent of coconut oil and palm kernel oil...
- Capric acid
- Lauric acidLauric acidLauric acid , the saturated fatty acid with a 12-carbon atom chain, is a white, powdery solid with a faint odor of bay oil or soap.-Occurrence:...
- Myristic acidMyristic acidMyristic acid, also called tetradecanoic acid, is a common saturated fatty acid with the molecular formula CH312COOH. A myristate is a salt or ester of myristic acid....
- Pentadecanoic acidPentadecanoic acidPentadecanoic acid is a saturated fatty acid. Its molecular formula is CH313COOH.The butterfat in cows milk is its major dietary sourceand it is used as a marker for butterfat consumption.-External links:*...
- Palmitic acidPalmitic acidPalmitic acid, or hexadecanoic acid in IUPAC nomenclature, is one of the most common saturated fatty acids found in animals and plants. Its molecular formula is CH314CO2H. As its name indicates, it is a major component of the oil from palm trees . Palmitate is a term for the salts and esters of...
- Heptadec acid
- Stearic acidStearic acidStearic acid is the saturated fatty acid with an 18 carbon chain and has the IUPAC name octadecanoic acid. It is a waxy solid, and its chemical formula is CH316CO2H. Its name comes from the Greek word στέαρ "stéatos", which means tallow. The salts and esters of stearic acid are called stearates...
- Arachidic acidArachidic acidArachidic acid, also called eicosanoic acid, is the saturated fatty acid with a 20 carbon chain. It is as a minor constituent of peanut oil and corn oil . Its name derives from the Latin arachis — peanut...
- Behenic acidBehenic acidBehenic acid is a normal carboxylic acid, the saturated fatty acid with formula C21H43COOH. In appearance, it consists of white to cream color crystals or powder with a melting point of 80°C and boiling point of 306°C.-Sources:...
- Tetracos acid
Monounsaturated fatMonounsaturated fatIn biochemistry and nutrition, monounsaturated fats or MUFA are fatty acids that have one double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single-bonded...
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- Myristol
- Pentadecenoic
- Palmitol
- Heptadecenoic
- Oleic acidOleic acidOleic acid is a monounsaturated omega-9 fatty acid found in various animal and vegetable fats. It has the formula CH37CH=CH7COOH. It is an odorless, colourless oil, although commercial samples may be yellowish. The trans isomer of oleic acid is called elaidic acid...
- Eicosen
- Erucic acidErucic acidErucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1 ω-9. It has the formula CH37CH=CH11COOH. It is prevalent in rapeseed, wallflower seed, and mustard seed, making up 40-50% of their oils...
- Nervonic acidNervonic acidNervonic acid is a monounsaturated omega-9 fatty acid. Nervonic acid has been identified as important in the biosynthesis of nerve cell myelin...
Polyunsaturated fatPolyunsaturated fatIn nutrition, polyunsaturated fat, or polyunsaturated fatty acid, are fatty acids in which more than one carbon–carbon double bond exists within the representative molecule. That is, the molecule has two or more points on its structure capable of supporting hydrogen atoms not currently part of the...
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- Linoleic acidLinoleic acidLinoleic acid is an unsaturated n-6 fatty acid. It is a colorless liquid at room temperature. In physiological literature, it has a lipid number of 18:2...
- Linolenic acidLinolenic acidLinolenic acid can refer to either of two octadecatrienoic acids:*α-Linolenic acid, an ω-3 fatty acid found in many vegetable oils. The unmodified term linolenic acid most commonly refers to this substance.*γ-Linolenic acid, an ω-6 fatty acid...
- Stearidon
- Eicosatrienoic
- Arachidon
- Eicosapentaenoic acidEicosapentaenoic acidEicosapentaenoic acid is an omega-3 fatty acid. In physiological literature, it is given the name 20:5. It also has the trivial name timnodonic acid...
(EPA) - an essential fatty acid - DPADPA-Companies and associations:*Danish Pro Audio, the predecessor company of DPA Microphones, a manufacturer of microphones*Dominique Perrault Architecture French architecture agency http://www.perraultarchitecte.com/...
- DHADHA-Chemicals:* Dehydroascorbic acid, an oxidized form of ascorbic acid* Dihydroxyacetone, the active ingredient in sunless or self-tanning skincare products* Docosahexaenoic acid, an omega-3 fatty acid...
(docosahexaenoic acidDocosahexaenoic acidDocosahexaenoic acid is an omega-3 fatty acid that is a primary structural component of the human brain and retina. In chemical structure, DHA is a carboxylic acid with a 22-carbon chain and six cis double bonds; the first double bond is located at the third carbon from the omega end...
) - an essential fatty acid
Essential fatty acids
- eicosapentaenoic acidEicosapentaenoic acidEicosapentaenoic acid is an omega-3 fatty acid. In physiological literature, it is given the name 20:5. It also has the trivial name timnodonic acid...
(EPA) - DHADHA-Chemicals:* Dehydroascorbic acid, an oxidized form of ascorbic acid* Dihydroxyacetone, the active ingredient in sunless or self-tanning skincare products* Docosahexaenoic acid, an omega-3 fatty acid...
(docosahexaenoic acidDocosahexaenoic acidDocosahexaenoic acid is an omega-3 fatty acid that is a primary structural component of the human brain and retina. In chemical structure, DHA is a carboxylic acid with a 22-carbon chain and six cis double bonds; the first double bond is located at the third carbon from the omega end...
)
SugarSugarSugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
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- MonosaccharideMonosaccharideMonosaccharides are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose , fructose , galactose, xylose...
s - FructoseFructoseFructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847...
- GalactoseGalactoseGalactose , sometimes abbreviated Gal, is a type of sugar that is less sweet than glucose. It is a C-4 epimer of glucose....
- GlucoseGlucoseGlucose is a simple sugar and an important carbohydrate in biology. Cells use it as the primary source of energy and a metabolic intermediate...
- DisaccharideDisaccharideA disaccharide or biose is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides form an aqueous solution when dissolved in water...
s - LactoseLactoseLactose is a disaccharide sugar that is found most notably in milk and is formed from galactose and glucose. Lactose makes up around 2~8% of milk , although the amount varies among species and individuals. It is extracted from sweet or sour whey. The name comes from or , the Latin word for milk,...
- MaltoseMaltoseMaltose , or malt sugar, is a disaccharide formed from two units of glucose joined with an αbond, formed from a condensation reaction. The isomer "isomaltose" has two glucose molecules linked through an α bond. Maltose is the second member of an important biochemical series of glucose chains....
- SucroseSucroseSucrose is the organic compound commonly known as table sugar and sometimes called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its role in human nutrition. The molecule is a disaccharide composed of glucose and fructose with the molecular formula...
- AlcoholAlcoholIn chemistry, an alcohol is an organic compound in which the hydroxy functional group is bound to a carbon atom. In particular, this carbon center should be saturated, having single bonds to three other atoms....
Sugar substitutes
- Artificial sugar substitutes
- Acesulfame-K –
- Acesulfame potassiumAcesulfame potassiumAcesulfame potassium is a calorie-free artificial sweetener, also known as Acesulfame K or Ace K , and marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number E950...
– 200x sweetness (by weight), Nutrinova, E950, FDA Approved 2003 - AlitameAlitameAlitame is an artificial sweetener developed by Pfizer in the early 1980s and currently marketed in some countries under the brand name Aclame. Like aspartame, alitame is an aspartic acid-containing dipeptide. Most dipeptides are not sweet, but the unexpected discovery of aspartame in 1965 led to...
– 2,000x sweetness (by weight), Pfizer, Pending FDA Approval - AspartameAspartameAspartame is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. It was first sold under the brand name NutraSweet; since 2009 it...
– 160-200x sweetness (by weight), NutraSweet, E951, FDA Approved 1981 - CyclamateCyclamateSodium cyclamate is an artificial sweetener. It is 30–50 times sweeter than sugar , making it the least potent of the commercially used artificial sweeteners. Some people find it to have an unpleasant aftertaste, but, in general, less so than saccharin or acesulfame potassium...
– 30x sweetness (by weight), Abbott, E952, FDA Banned 1969, pending re-approval - DulcinDulcinDulcin is an artificial sweetener about 250 times sweeter than sugar discovered in 1884 by Joseph Berlinerbau. It was first mass-produced about seven years later. Despite the fact that it was discovered only five years after saccharin, it never enjoyed the latter compound’s market success...
– 250x sweetness (by weight), FDA Banned 1950 - Neohesperidine dihydrochalcone – 1,500x sweetness (by weight), E959
- NeotameNeotameNeotame is an artificial sweetener made by NutraSweet that is between 7,000 and 13,000 times sweeter than sucrose . In the European Union, it is known by the E number E961...
– 8,000x sweetness (by weight), NutraSweet, FDA Approved 2002 - P-4000 – 4,000x sweetness (by weight), FDA Banned 1950
- SaccharinSaccharinSaccharin is an artificial sweetener. The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has a bitter or metallic aftertaste, especially at high concentrations...
– 300x sweetness (by weight), E954, FDA Approved 1958 - SucraloseSucraloseSucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non-caloric. In the European Union, it is also known under the E number E955. Sucralose is approximately 600 times as sweet as sucrose , twice as sweet as saccharin, and 3.3...
– 600x sweetness (by weight), Tate & Lyle, FDA Approved 1998
- Natural sugar substitutes
- BrazzeinBrazzeinBrazzein is a sweet-tasting protein extracted from the West African fruit of the climbing plant Oubli . It was first isolated as an enzyme by University of Wisconsin–Madison in 1994....
– Protein, 2,000x sweetness of sucrose (by weight), Exxx - CurculinCurculinCurculin is a sweet protein that was discovered and isolated in 1990 from the fruit of Curculigo latifolia , a plant from Malaysia. Like miraculin, curculin exhibits taste-modifying activity; however, unlike miraculin, it also exhibits a sweet taste by itself. After consumption of curculin, water...
– Protein, 550x sweetness (by weight), Exxx - ErythritolErythritolErythritol is a sugar alcohol that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods...
– 0.7x sweetness (by weight), 14x sweetness of sucrose (by food energy), 0.05x energy density of sucrose - FructoseFructoseFructose, or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847...
– - GlycyrrhizinGlycyrrhizinGlycyrrhizin is the main sweet-tasting compound from liquorice root. It is 30–50 times as sweet as sucrose . Pure glycyrrhizin is odorless....
– 50x sweetness (by weight) - GlycerolGlycerolGlycerol is a simple polyol compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone is central to all lipids...
– 0.6x sweetness (by weight), 0.55x sweetness (by food energy), 1.075x energy density, E422 - Hydrogenated starch hydrolysates – 0.4x–0.9x sweetness (by weight), 0.5x–1.2x sweetness (by food energy), 0.75x energy density
- IsomaltIsomaltIsomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay. It has 2 kilocalories/g, half the calories of sugars...
– 0.45x–0.65x sweetness (by weight), 0.9x–1.3x sweetness (by food energy), 0.5x energy density, E953 - LactitolLactitolLactitol is a sugar alcohol used as a replacement bulk sweetener for low calorie foods with approximately 40% of the sweetness of sugar. Lactitol is produced by two manufacturers, Danisco and Purac Biochem.-Applications:...
– 0.4x sweetness (by weight), 0.8x sweetness (by food energy), 0.5x energy density, E966 - MabinlinMabinlinMabinlins are sweet-tasting proteins extracted from the seed of Mabinlang , a Chinese plant growing in Yunnan province. There are four homologues. Mabinlin-2 was first isolated in 1983 and characterised in 1993, and is the most extensively studied of the four...
– Protein, 100x sweetness (by weight), Exxx - MaltitolMaltitolMaltitol is a sugar alcohol used as a sugar substitute. It has 75-90% of the sweetness of sucrose and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay, and has a somewhat lesser effect on blood glucose...
– 0.9x sweetness (by weight), 1.7x sweetness (by food energy), 0.525x energy density, E965 - MannitolMannitolMannitol is a white, crystalline organic compound with the formula . This polyol is used as an osmotic diuretic agent and a weak renal vasodilator...
– 0.5x sweetness (by weight), 1.2x sweetness (by food energy), 0.4x energy density, E421 - MiraculinMiraculinMiraculin is a natural sugar substitute, a glycoprotein extracted from the fruit of Synsepalum dulcificum. The berry, which contains active polyphenols, was first documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West...
– Protein, nx sweetness (by weight), Exxx - MonellinMonellinMonellin is a sweet protein which was discovered in 1969 in the fruit of the West African shrub known as serendipity berry , it was first reported as a carbohydrate...
– Protein, 3,000x sweetness (by weight), Exxx - PentadinPentadinPentadin, a sweet-tasting protein, was discovered and isolated in 1989, in the fruit of Oubli , a climbing shrub growing in some tropical countries of Africa....
– Protein, 500x sweetness (by weight), Exxx - SorbitolSorbitolSorbitol, also known as glucitol, Sorbogem® and Sorbo®, is a sugar alcohol that the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Sorbitol is found in apples, pears, peaches, and prunes...
– 0.6x sweetness (by weight), 0.9x sweetness (by food energy), 0.65x energy density, E420 - SteviaSteviaStevia is a genus of about 240 species of herbs and shrubs in the sunflower family , native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its...
– 250x sweetness (by weight) - TagatoseTagatoseTagatose is a functional sweetener. It is a naturally occurring monosaccharide, specifically a hexose. It is often found in dairy products, and is very similar in texture to sucrose and is 92% as sweet, but with only 38% of the calories....
– 0.92x sweetness (by weight), 2.4x sweetness (by food energy), 0.38x energy density - ThaumatinThaumatinThaumatin is a low-calorie sweetener and flavour modifier. The substance, a natural protein, is often used primarily for its flavour-modifying properties and not exclusively as a sweetener....
– Protein, – 2,000x sweetness (by weight), E957 - XylitolXylitolXylitol is a sugar alcohol sweetener used as a naturally occurring sugar substitute. It is found in the fibers of many fruits and vegetables, and can be extracted from various berries, oats, and mushrooms, as well as fibrous material such as corn husks and sugar cane bagasse, and birch...
– 1.0x sweetness (by weight), 1.7x sweetness (by food energy), 0.6x energy density, E967
- Brazzein
VitaminVitaminA vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on...
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- AvitaminosisAvitaminosisAvitaminosis is any disease caused by chronic or long-term vitamin deficiency or caused by a defect in metabolic conversion, such as tryptophan to niacin...
(vitamin deficiency) - MultivitaminMultivitaminA multivitamin is a preparation intended to supplement a human diet with vitamins, dietary minerals, and other nutritional elements. Such preparations are available in the form of tablets, capsules, pastilles, powders, liquids, and injectable formulations...
- Vitamin A (retinol)Vitamin AVitamin A is a vitamin that is needed by the retina of the eye in the form of a specific metabolite, the light-absorbing molecule retinal, that is necessary for both low-light and color vision...
- Vitamin B complex
- Vitamin B1 (thiamin)
- Vitamin B2 (riboflavin)
- Vitamin B3 (niacin)
- Vitamin B5 (pantothenic acid)
- Vitamin B6 groupVitamin B6Vitamin B6 is a water-soluble vitamin and is part of the vitamin B complex group. Several forms of the vitamin are known, but pyridoxal phosphate is the active form and is a cofactor in many reactions of amino acid metabolism, including transamination, deamination, and decarboxylation...
:- PyridoxinePyridoxinePyridoxine is one of the compounds that can be called vitamin B6, along with pyridoxal and pyridoxamine. It differs from pyridoxamine by the substituent at the '4' position. It is often used as 'pyridoxine hydrochloride'.-Chemistry:...
- PyridoxalPyridoxalPyridoxal is one of the three natural forms of vitamin B6, along with pyridoxamine and pyridoxine . All of these forms are converted in the human body into a single biologically active form, pyridoxal 5-phosphate. All three forms of vitamin B6 are heterocyclic organic compounds...
- PyridoxaminePyridoxaminePyridoxamine is a vitamer in the vitamin B6 family, which includes pyridoxal and pyridoxine. Pyridoxamine is converted to the biologically active form of vitamin B6, pyridoxal 5-phosphate, via the vitamin B6 salvage pathway. Vitamin B6 acts as an enzyme cofactor in a variety of metabolic processes...
- Pyridoxine
- Vitamin B7 (biotin)BiotinBiotin, also known as Vitamin H or Coenzyme R, is a water-soluble B-complex vitamin discovered by Bateman in 1916. It is composed of a ureido ring fused with a tetrahydrothiophene ring. A valeric acid substituent is attached to one of the carbon atoms of the tetrahydrothiophene ring...
- Vitamin B8 (ergadenylic acid)
- Vitamin B9 (folic acid)Folic acidFolic acid and folate , as well as pteroyl-L-glutamic acid, pteroyl-L-glutamate, and pteroylmonoglutamic acid are forms of the water-soluble vitamin B9...
- Vitamin B12 (cyanocobalamin)Vitamin B12Vitamin B12, vitamin B12 or vitamin B-12, also called cobalamin, is a water-soluble vitamin with a key role in the normal functioning of the brain and nervous system, and for the formation of blood. It is one of the eight B vitamins...
- CholineCholineCholine is a water-soluble essential nutrient. It is usually grouped within the B-complex vitamins. Choline generally refers to the various quaternary ammonium salts containing the N,N,N-trimethylethanolammonium cation....
- InositolInositolInositol or cyclohexane-1,2,3,4,5,6-hexol is a chemical compound with formula 6126 or 6, a sixfold alcohol of cyclohexane. It exists in nine possible stereoisomers, of which the most prominent form, widely occurring in nature, is cis-1,2,3,5-trans-4,6-cyclohexanehexol, or myo-inositol...
- Vitamin C (Ascorbic acid)Vitamin CVitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species. In living organisms ascorbate acts as an antioxidant by protecting the body against oxidative stress...
- Vitamin DVitamin DVitamin D is a group of fat-soluble secosteroids. In humans, vitamin D is unique both because it functions as a prohormone and because the body can synthesize it when sun exposure is adequate ....
IU=mcg - Vitamin E (tocopherol)Vitamin EVitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and tocotrienols. There are many different forms of vitamin E, of which γ-tocopherol is the most common in the North American diet. γ-Tocopherol can be found in corn oil, soybean oil, margarine and dressings...
IU=mg - Vitamin KVitamin KVitamin K is a group of structurally similar, fat soluble vitamins that are needed for the posttranslational modification of certain proteins required for blood coagulation and in metabolic pathways in bone and other tissue. They are 2-methyl-1,4-naphthoquinone derivatives...
- BiotinBiotinBiotin, also known as Vitamin H or Coenzyme R, is a water-soluble B-complex vitamin discovered by Bateman in 1916. It is composed of a ureido ring fused with a tetrahydrothiophene ring. A valeric acid substituent is attached to one of the carbon atoms of the tetrahydrothiophene ring...
- CarotenoidCarotenoidCarotenoids are tetraterpenoid organic pigments that are naturally occurring in the chloroplasts and chromoplasts of plants and some other photosynthetic organisms like algae, some bacteria, and some types of fungus. Carotenoids can be synthesized fats and other basic organic metabolic building...
s- Alpha carotene
- Beta carotene
- CryptoxanthinCryptoxanthinCryptoxanthin is a natural carotenoid pigment. It has been isolated from a variety of sources including the petals and flowers of plants in the genus Physalis, orange rind, papaya, egg yolk, butter, apples, and bovine blood serum.-Chemistry:...
- LuteinLuteinLutein is a xanthophyll and one of 600 known naturally occurring carotenoids. Lutein is synthesized only by plants and like other xanthophylls is found in high quantities in green leafy vegetables such as spinach and kale...
- LycopeneLycopeneLycopene is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons and papayas...
- ZeaxanthinZeaxanthinZeaxanthin is one of the most common carotenoid alcohols found in nature. It is important in the xanthophyll cycle. Synthesized in plants & some micro-organisms, it is the pigment that gives paprika , corn, saffron, and many other plants & microbes their characteristic color.The name is derived...
- Folate (DFE)
MineralsDietary mineralDietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules. Examples of mineral elements include calcium, magnesium, potassium, sodium, zinc, and iodine...
- BoronBoronBoron is the chemical element with atomic number 5 and the chemical symbol B. Boron is a metalloid. Because boron is not produced by stellar nucleosynthesis, it is a low-abundance element in both the solar system and the Earth's crust. However, boron is concentrated on Earth by the...
- CalciumCalciumCalcium is the chemical element with the symbol Ca and atomic number 20. It has an atomic mass of 40.078 amu. Calcium is a soft gray alkaline earth metal, and is the fifth-most-abundant element by mass in the Earth's crust...
- ChlorideChlorideThe chloride ion is formed when the element chlorine, a halogen, picks up one electron to form an anion Cl−. The salts of hydrochloric acid HCl contain chloride ions and can also be called chlorides. The chloride ion, and its salts such as sodium chloride, are very soluble in water...
- ChromiumChromiumChromium is a chemical element which has the symbol Cr and atomic number 24. It is the first element in Group 6. It is a steely-gray, lustrous, hard metal that takes a high polish and has a high melting point. It is also odorless, tasteless, and malleable...
- CopperCopperCopper is a chemical element with the symbol Cu and atomic number 29. It is a ductile metal with very high thermal and electrical conductivity. Pure copper is soft and malleable; an exposed surface has a reddish-orange tarnish...
- FluorideFluorideFluoride is the anion F−, the reduced form of fluorine when as an ion and when bonded to another element. Both organofluorine compounds and inorganic fluorine containing compounds are called fluorides. Fluoride, like other halides, is a monovalent ion . Its compounds often have properties that are...
- IodineIodineIodine is a chemical element with the symbol I and atomic number 53. The name is pronounced , , or . The name is from the , meaning violet or purple, due to the color of elemental iodine vapor....
- IronIronIron is a chemical element with the symbol Fe and atomic number 26. It is a metal in the first transition series. It is the most common element forming the planet Earth as a whole, forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust...
- MagnesiumMagnesiumMagnesium is a chemical element with the symbol Mg, atomic number 12, and common oxidation number +2. It is an alkaline earth metal and the eighth most abundant element in the Earth's crust and ninth in the known universe as a whole...
- ManganeseManganeseManganese is a chemical element, designated by the symbol Mn. It has the atomic number 25. It is found as a free element in nature , and in many minerals...
- MolybdenumMolybdenumMolybdenum , is a Group 6 chemical element with the symbol Mo and atomic number 42. The name is from Neo-Latin Molybdaenum, from Ancient Greek , meaning lead, itself proposed as a loanword from Anatolian Luvian and Lydian languages, since its ores were confused with lead ores...
- PhosphorusPhosphorusPhosphorus is the chemical element that has the symbol P and atomic number 15. A multivalent nonmetal of the nitrogen group, phosphorus as a mineral is almost always present in its maximally oxidized state, as inorganic phosphate rocks...
- PotassiumPotassiumPotassium is the chemical element with the symbol K and atomic number 19. Elemental potassium is a soft silvery-white alkali metal that oxidizes rapidly in air and is very reactive with water, generating sufficient heat to ignite the hydrogen emitted in the reaction.Potassium and sodium are...
- SeleniumSeleniumSelenium is a chemical element with atomic number 34, chemical symbol Se, and an atomic mass of 78.96. It is a nonmetal, whose properties are intermediate between those of adjacent chalcogen elements sulfur and tellurium...
- SodiumSodiumSodium is a chemical element with the symbol Na and atomic number 11. It is a soft, silvery-white, highly reactive metal and is a member of the alkali metals; its only stable isotope is 23Na. It is an abundant element that exists in numerous minerals, most commonly as sodium chloride...
- ZincZincZinc , or spelter , is a metallic chemical element; it has the symbol Zn and atomic number 30. It is the first element in group 12 of the periodic table. Zinc is, in some respects, chemically similar to magnesium, because its ion is of similar size and its only common oxidation state is +2...
Organic AcidOrganic acidAn organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are relatively stronger acids. The relative stability of the conjugate...
s
- Acetic acidAcetic acidAcetic acid is an organic compound with the chemical formula CH3CO2H . It is a colourless liquid that when undiluted is also called glacial acetic acid. Acetic acid is the main component of vinegar , and has a distinctive sour taste and pungent smell...
- Citric acidCitric acidCitric acid is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks...
- Lactic acidLactic acidLactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Lactic acid is a carboxylic acid with the chemical formula C3H6O3...
- Malic acidMalic acidMalic acid is an organic compound with the formula HO2CCH2CHOHCO2H. It is a dicarboxylic acid which is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms , though only the L-isomer exists...
- CholineCholineCholine is a water-soluble essential nutrient. It is usually grouped within the B-complex vitamins. Choline generally refers to the various quaternary ammonium salts containing the N,N,N-trimethylethanolammonium cation....
- Taurine
Pyramid GroupsFood pyramidFood pyramid may refer to:*Food guide pyramid, a core concept in nutritional guides around the world.**MyPyramid, the USDA's 2005 version of the food guide pyramid.**MyPlate, replaces the MyPyramid and was introduced by the USDA in 2011....
- FatFatFats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
s - MilkMilkMilk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
- MeatMeatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
s (list) - FruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
s (list) - VegetableVegetableThe noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
s (list) - BreadBreadBread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
s and grains
Qualities of food
- Diet foodDiet foodDiet food refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet...
- Fast FoodFast foodFast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a...
(see also Slow FoodSlow FoodSlow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of...
) - Frozen foodFrozen foodFreezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning water to ice, making it...
- Functional foodFunctional foodFunctional food is a food where a new ingredient has been added to a food and the new product has a new function ....
- Junk foodJunk foodJunk food is an informal term applied to some foods that are perceived to have little or no nutritional value ; to products with nutritional value, but which also have ingredients considered unhealthy when regularly eaten; or to those considered unhealthy to consume at all...
- Local foodLocal foodLocal food or the local food movement is a "collaborative effort to build more locally based, self-reliant food economies - one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental and social health of a particular...
- Organic foodOrganic foodOrganic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.For the...
- Raw foodRaw food dietRaw foodism is the practice of consuming uncooked, unprocessed, and often organic foods as a large percentage of the diet....
- Slow FoodSlow FoodSlow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of...
(see also Fast foodFast foodFast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a...
) - Taboo food and drinkTaboo food and drinkTaboo food and drink are food and beverages which people abstain from consuming for religious, cultural or hygienic reasons. Many food taboos forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, bony fish, and crustaceans...
General nutrition concepts
- AdaptogenAdaptogenAn adaptogen is a herbal product claimed to increase resistance to stress, trauma, anxiety and fatigue. The term is used mainly by herbalists who also refer to adaptogens as rejuvenating herbs, qi tonics, rasayanas, or restoratives...
- Adenosine triphosphate (ATP)Adenosine triphosphateAdenosine-5'-triphosphate is a multifunctional nucleoside triphosphate used in cells as a coenzyme. It is often called the "molecular unit of currency" of intracellular energy transfer. ATP transports chemical energy within cells for metabolism...
- Adrenal exhaustion
- Advanced glycation endproductAdvanced glycation endproductAn advanced glycation end-product is the result of a chain of chemical reactions after an initial glycation reaction. The intermediate products are known, variously, as Amadori, Schiff base and Maillard products, named after the researchers who first described them. An advanced glycation...
- Amino acidAmino acidAmino acids are molecules containing an amine group, a carboxylic acid group and a side-chain that varies between different amino acids. The key elements of an amino acid are carbon, hydrogen, oxygen, and nitrogen...
- AppetiteAppetiteThe appetite is the desire to eat food, felt as hunger. Appetite exists in all higher life-forms, and serves to regulate adequate energy intake to maintain metabolic needs. It is regulated by a close interplay between the digestive tract, adipose tissue and the brain. Decreased desire to eat is...
- Artificial flavors
- Artificial sweeteners
- AvitaminosisAvitaminosisAvitaminosis is any disease caused by chronic or long-term vitamin deficiency or caused by a defect in metabolic conversion, such as tryptophan to niacin...
- BiosafetyBiosafetyBiosafety: prevention of large-scale loss of biological integrity, focusing both on ecology and human health .Biosafety is related to several fields:*In ecology ,...
- Blood sugarBlood sugarThe blood sugar concentration or blood glucose level is the amount of glucose present in the blood of a human or animal. Normally in mammals, the body maintains the blood glucose level at a reference range between about 3.6 and 5.8 mM , or 64.8 and 104.4 mg/dL...
- Body fat percentageBody fat percentageA person's body mass percentage is the total weight of the person's fat divided by the person's weight and consists of essential body fat and storage body fat. Essential body fat is necessary to maintain life and reproductive functions. The percentage of essential body fat for women is greater than...
- Body Mass Index (BMI)
- BCAA (branched chain amino acids)Branched Chain Amino AcidsBranched Chain Amino Acids refers to specific amino acids leucine, isoleucine, and valine that have side-chains that bind the carbon atoms to multiple carbon atoms, which sets them apart from other amino acids. The branched chain amino acids were scientifically discovered in the lab and found to be...
- Branched chain amino acidsBranched Chain Amino AcidsBranched Chain Amino Acids refers to specific amino acids leucine, isoleucine, and valine that have side-chains that bind the carbon atoms to multiple carbon atoms, which sets them apart from other amino acids. The branched chain amino acids were scientifically discovered in the lab and found to be...
- BreakfastBreakfastBreakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
- CalorieCalorieThe calorie is a pre-SI metric unit of energy. It was first defined by Nicolas Clément in 1824 as a unit of heat, entering French and English dictionaries between 1841 and 1867. In most fields its use is archaic, having been replaced by the SI unit of energy, the joule...
- Calorie restrictionCalorie restrictionCaloric restriction , or calorie restriction, is a dietary regimen that restricts calorie intake, where the baseline for the restriction varies, usually being the previous, unrestricted, intake of the subjects...
- CarbohydrateCarbohydrateA carbohydrate is an organic compound with the empirical formula ; that is, consists only of carbon, hydrogen, and oxygen, with a hydrogen:oxygen atom ratio of 2:1 . However, there are exceptions to this. One common example would be deoxyribose, a component of DNA, which has the empirical...
- Simple carbohydrate
- Complex carbohydrate
- CarcinogenCarcinogenA carcinogen is any substance, radionuclide, or radiation that is an agent directly involved in causing cancer. This may be due to the ability to damage the genome or to the disruption of cellular metabolic processes...
- CholesterolCholesterolCholesterol is a complex isoprenoid. Specifically, it is a waxy steroid of fat that is produced in the liver or intestines. It is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. It is an essential structural component of mammalian cell membranes...
- Chronic toxicityChronic toxicityChronic toxicity is a property of a substance that has toxic effects on a living organism, when that organism is exposed to the substance continuously or repeatedly. Compared with acute toxicity.Two distinct situations need to be considered:...
- Codex AlimentariusCodex AlimentariusThe Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety. Its name derives from the Codex Alimentarius Austriacus...
- Cognitive enhancerNootropicNootropics , also referred to as smart drugs, brain steroids, memory enhancers, cognitive enhancers, and intelligence enhancers, are drugs, supplements, nutraceuticals, and functional foods that improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration...
- Complex carbohydrate
- Compulsive overeatersCompulsive overeatersCompulsive overeating, also sometimes called food addiction, is characterized by an obsessive/compulsive relationship to food. Professionals address this with either a behavior-modification model or a food-addiction model...
- Daily value (DV)
- Dairy productDairy productDairy products are generally defined as foods produced from cow's or domestic buffalo's milk. They are usually high-energy-yielding food products. A production plant for such processing is called a dairy or a dairy factory. Raw milk for processing comes mainly from cows, and, to a lesser extent,...
- Danger zone
- Deficiency disease
- Deep fryingDeep fryingDeep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
- Detoxification
- Diabetes
- DietDiet (nutrition)In nutrition, diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. With the word diet, it is often implied the use of specific intake of nutrition for health or weight-management...
- Dietary fiberDietary fiberDietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components:* soluble fiber that is readily fermented in the colon into gases and physiologically active byproducts, and* insoluble fiber that is metabolically inert, absorbing water as it...
- Dietary mineralDietary mineralDietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules. Examples of mineral elements include calcium, magnesium, potassium, sodium, zinc, and iodine...
- Dietary supplementDietary supplementA dietary supplement, also known as food supplement or nutritional supplement, is a preparation intended to supplement the diet and provide nutrients, such as vitamins, minerals, fiber, fatty acids, or amino acids, that may be missing or may not be consumed in sufficient quantities in a person's diet...
- Dietetics
- DietingDietingDieting is the practice of eating food in a regulated fashion to achieve or maintain a controlled weight. In most cases dieting is used in combination with physical exercise to lose weight in those who are overweight or obese. Some athletes, however, follow a diet to gain weight...
- Diet foodDiet foodDiet food refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet...
- DietitianDietitianDietitians supervise the preparation and service of food, develop modified diets, participate in research, and educate individuals and groups on good nutritional habits. The goals of dietitians are to provide medical nutritional intervention, and to obtain, safely prepare, serve and advise on...
- Healthy dietHealthy dietA healthy diet is one that helps maintain or improve general health. It is important for lowering many chronic health risks, such as obesity, heart disease, diabetes, hypertension and cancer. A healthy diet involves consuming appropriate amounts of all essential nutrients and an adequate amount of...
- Dietary fiber
- DigestionDigestionDigestion is the mechanical and chemical breakdown of food into smaller components that are more easily absorbed into a blood stream, for instance. Digestion is a form of catabolism: a breakdown of large food molecules to smaller ones....
- Digestive system
- Digestive tract
- DinnerDinnerDinner is usually the name of the main meal of the day. Depending upon culture, dinner may be the second, third or fourth meal of the day. Originally, though, it referred to the first meal of the day, eaten around noon, and is still occasionally used for a noontime meal, if it is a large or main...
- DoseDose (biochemistry)A dose is a quantity of something that may impact an organism biologically; the greater the quantity, the larger the dose. In nutrition, the term is usually applied to how much of a specific nutrient is in a person's diet or in a particular food, meal, or dietary supplement...
- DrugDrugA drug, broadly speaking, is any substance that, when absorbed into the body of a living organism, alters normal bodily function. There is no single, precise definition, as there are different meanings in drug control law, government regulations, medicine, and colloquial usage.In pharmacology, a...
- DV (daily value)
- Eating disorders
- ECA stackECA stackThe ECA stack is a drug combination used in weight loss and as a stimulant. ECA is an acronym for ephedrine, caffeine, and aspirin, with variants of it including the EC stack, which removes the aspirin for those that can not tolerate it...
- Empty calorieEmpty calorieEmpty calories, in casual dietary terminology, are a measurement of the energy present in high-energy foods with poor nutritional profiles, with most of the energy typically coming from processed carbohydrates, fats, or ethanol...
- Energy drinkEnergy drinkEnergy drinks are beverages whose producers advertise that they "boost energy." These advertisements usually do not emphasize energy derived from the sugar and caffeine they contain but rather increased energy release due to a variety of stimulants and vitamins....
- EnzymeEnzymeEnzymes are proteins that catalyze chemical reactions. In enzymatic reactions, the molecules at the beginning of the process, called substrates, are converted into different molecules, called products. Almost all chemical reactions in a biological cell need enzymes in order to occur at rates...
s - Ergogenic aids
- EssentialEssentialEssential or essentials can refer to:*An essential property, which defines an entity as being a particular type of entity. See also essentialism, the philosophical view that an entity must have certain characteristics in order to belong to a certain defined group, and its counterpart,...
- Essential amino acidEssential amino acidAn essential amino acid or indispensable amino acid is an amino acid that cannot be synthesized de novo by the organism , and therefore must be supplied in the diet.-Essentiality vs. conditional essentiality in humans:...
- Essential fatty acidEssential fatty acidEssential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them...
- Essential mineral
- Essential nutrientEssential nutrientAn essential nutrient is a nutrient required for normal body functioning that either cannot be synthesized by the body at all, or cannot be synthesized in amounts adequate for good health , and thus must be obtained from a dietary source...
- Non-essential
- VitaminVitaminA vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on...
- Essential amino acid
- EFA (essential fatty acid)
- Essential fatty acids
- Fat soluble vitamins
- Fad diet
- FamineFamineA famine is a widespread scarcity of food, caused by several factors including crop failure, overpopulation, or government policies. This phenomenon is usually accompanied or followed by regional malnutrition, starvation, epidemic, and increased mortality. Every continent in the world has...
- FatFatFats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides, triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure...
- FlavonoidFlavonoidFlavonoids , are a class of plant secondary metabolites....
s - Fiber, dietaryDietary fiberDietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components:* soluble fiber that is readily fermented in the colon into gases and physiologically active byproducts, and* insoluble fiber that is metabolically inert, absorbing water as it...
- Exercise
- FoodFoodFood is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals...
- Food additiveFood additiveFood additives are substances added to food to preserve flavor or enhance its taste and appearance.Some additives have been used for centuries; for example, preserving food by pickling , salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines...
- Food allergyFood allergyA food allergy is an adverse immune response to a food protein. They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions....
- Food and cooking hygiene
- Food and Nutrition ServiceFood and Nutrition ServiceThe Food and Nutrition Service , an agency of the United States Department of Agriculture , was established on August 8, 1969. FNS is the federal agency responsible for administering the nation’s domestic nutrition assistance programs...
- Food bankFood bankA food bank or foodbank is a non-profit, charitable organization that distributes mostly donated food to a wide variety of agencies that in turn feed the hungry. The largest sources of food are for-profit growers, manufacturers, distributors and retailers who in the normal course of business have...
- Foodborne illnessFoodborne illnessFoodborne illness is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.-Causes:Foodborne illness usually arises from improper handling, preparation, or...
- Food cravingFood cravingA food craving is an intense desire to consume a specific food, stronger than simply normal hunger. According to Marcia Levin Pelchat "It may be the way in which foods are consumed A food craving is an intense desire to consume a specific food, stronger than simply normal hunger. According to...
- Food energyFood energyFood energy is the amount of energy obtained from food that is available through cellular respiration.Food energy is expressed in food calories or kilojoules...
- Food faddismFood faddismThe phrases food faddism and fad diet originally referred to idiosyncratic diets and eating patterns that promote short-term weight loss, usually with no concern for long-term weight maintenance, and enjoy temporary popularity...
- Food guide pyramidFood guide pyramidA food guide pyramid is a triangular or pyramid-shaped nutrition guide divided into sections to show the recommended intake for each food group. The first food pyramid was published in Sweden in 1974. The most widely known food pyramid was introduced by the United States Department of Agriculture...
- Food groupsFood groupsA food group is a collection of foods that share similar nutritional properties or biological classifications. Nutrition guides typically divide foods into food groups and recommend daily servings of each group for a healthy diet.-Common food groups:...
- Food labelling RegulationsFood labelling RegulationsThis article is based around UK Law and some European Union regulations and, therefore, is region sensitive.The law in the UK on food labeling is multifaceted and is spread over many reforms and parliamentary acts, making the subject complex. In the US, food labeling is mainly regulated by 21 CFR...
- Food politicsFood politicsFood politics are the political aspects of the production, control, regulation, inspection and distribution of food. The politics can be affected by the ethical, cultural, medical and environmental disputes concerning proper farming, agricultural and retailing methods and...
- Food pyramidFood guide pyramidA food guide pyramid is a triangular or pyramid-shaped nutrition guide divided into sections to show the recommended intake for each food group. The first food pyramid was published in Sweden in 1974. The most widely known food pyramid was introduced by the United States Department of Agriculture...
- Food preservationFood preservationFood preservation is the process of treating and handling food to stop or slow down spoilage and thus allow for longer storage....
- Food preservatives
- Food processingFood processingFood processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
- Food processorFood processorA food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".Food processors are...
- Food qualityFood qualityFood quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance , texture, and flavour; factors such as federal grade standards and internal .Food quality in the United States is enforced by the Food Safety Act 1990...
- Food Safety and Inspection ServiceFood Safety and Inspection ServiceThe Food Safety and Inspection Service , an agency of the United States Department of Agriculture , is the public health agency responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged...
- Food SalvageFood SalvageFood salvage is a term for food gleaning programs that collect surplus food from restaurants and dining facilities and distribute it to local emergency food programs on a regular basis....
- Food scienceFood scienceFood science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
- Food securityFood securityFood security refers to the availability of food and one's access to it. A household is considered food-secure when its occupants do not live in hunger or fear of starvation. According to the World Resources Institute, global per capita food production has been increasing substantially for the past...
- Food sensitivity
- Food Stamp ProgramFood Stamp ProgramThe United States Supplemental Nutrition Assistance Program , historically and commonly known as the Food Stamp Program, is a federal-assistance program that provides assistance to low- and no-income people and families living in the U.S. Though the program is administered by the U.S. Department of...
- Food Standards AgencyFood Standards AgencyThe Food Standards Agency is a non-ministerial government department of the Government of the United Kingdom. It is responsible for protecting public health in relation to food throughout the United Kingdom and is led by a board appointed to act in the public interest...
(UK) - Food storageFood storageFood storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals...
- Food supplements
- Food technologyFood technologyFood technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
- Free radical
- Freezer burnFreezer burnFreezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally induced by substandard packaging.-Cause and effects:...
- French paradoxFrench paradoxThe French Paradox is the observation that French people suffer a relatively low incidence of coronary heart disease, despite having a diet relatively rich in saturated fats...
- Frozen foodFrozen foodFreezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning water to ice, making it...
- FruitFruitIn broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
- Functional foodFunctional foodFunctional food is a food where a new ingredient has been added to a food and the new product has a new function ....
- General Fitness TrainingGeneral Fitness TrainingGeneral fitness training works towards broad goals of overall health and well-being, rather than narrow goals of sport competition, larger muscles or concerns over appearance...
- Genetically modified foodGenetically modified foodGenetically modified foods are foods derived from genetically modified organisms . Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques...
- Glucose (monosaccharide)GlucoseGlucose is a simple sugar and an important carbohydrate in biology. Cells use it as the primary source of energy and a metabolic intermediate...
- Glucose meterGlucose meterA glucose meter is a medical device for determining the approximate concentration of glucose in the blood. It is a key element of home blood glucose monitoring by people with diabetes mellitus or hypoglycemia...
- Glucose tolerance
- Glycemic IndexGlycemic indexThe glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more...
- Glycemic LoadGlycemic loadThe glycemic load is a ranking system for carbohydrate content in food portions based on their glycemic index and a standardized portion size of 100g. Glycemic load or GL combines both the quality and quantity of carbohydrate in one number. It is the best way to predict blood glucose values of...
- GlycogenGlycogenGlycogen is a molecule that serves as the secondary long-term energy storage in animal and fungal cells, with the primary energy stores being held in adipose tissue...
- Growth hormoneGrowth hormoneGrowth hormone is a peptide hormone that stimulates growth, cell reproduction and regeneration in humans and other animals. Growth hormone is a 191-amino acid, single-chain polypeptide that is synthesized, stored, and secreted by the somatotroph cells within the lateral wings of the anterior...
- Growth hormone releaser
- HealthHealthHealth is the level of functional or metabolic efficiency of a living being. In humans, it is the general condition of a person's mind, body and spirit, usually meaning to be free from illness, injury or pain...
- Healthy weight
- HerbHerbExcept in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
- High density lipoprotein cholesterolHigh density lipoproteinHigh-density lipoprotein is one of the five major groups of lipoproteins, which, in order of sizes, largest to smallest, are chylomicrons, VLDL, IDL, LDL, and HDL, which enable lipids like cholesterol and triglycerides to be transported within the water-based bloodstream...
- HDL (high density lipoprotein cholesterol)High density lipoproteinHigh-density lipoprotein is one of the five major groups of lipoproteins, which, in order of sizes, largest to smallest, are chylomicrons, VLDL, IDL, LDL, and HDL, which enable lipids like cholesterol and triglycerides to be transported within the water-based bloodstream...
- HypoglycemiaHypoglycemiaHypoglycemia or hypoglycæmia is the medical term for a state produced by a lower than normal level of blood glucose. The term literally means "under-sweet blood"...
- Ideal weight
- Illnesses related to poor nutritionIllnesses related to poor nutritionNutritional diseases are diseases in humans that are directly or indirectly caused by a lack of essential nutrients in the diet. Nutritional diseases are commonly associated with chronic malnutrition. Additionally, conditions such as obesity from overeating can also cause, or contribute to, serious...
- Incompatible Food Triad
- InflammationInflammationInflammation is part of the complex biological response of vascular tissues to harmful stimuli, such as pathogens, damaged cells, or irritants. Inflammation is a protective attempt by the organism to remove the injurious stimuli and to initiate the healing process...
- InsulinInsulinInsulin is a hormone central to regulating carbohydrate and fat metabolism in the body. Insulin causes cells in the liver, muscle, and fat tissue to take up glucose from the blood, storing it as glycogen in the liver and muscle....
- IrradiationIrradiationIrradiation is the process by which an object is exposed to radiation. The exposure can originate from various sources, including natural sources. Most frequently the term refers to ionizing radiation, and to a level of radiation that will serve a specific purpose, rather than radiation exposure to...
- Isoflavones
- Kilojoule
- LactoferrinLactoferrinLactoferrin , also known as lactotransferrin , is a multifunctional protein of the transferrin family. Lactoferrin is a globular glycoprotein with a molecular mass of about 80 kDa that is widely represented in various secretory fluids, such as milk, saliva, tears, and nasal secretions...
- Life extensionLife extensionLife extension science, also known as anti-aging medicine, experimental gerontology, and biomedical gerontology, is the study of slowing down or reversing the processes of aging to extend both the maximum and average lifespan...
- Lipotropic nutrientLipotropicLipotropic compounds are those that help catalyse the breakdown of fat during metabolism in the body.Choline is the major lipotrope in mammals and other known lipotropes are important only insofar as they contribute to the synthesis of choline....
s - Local foodLocal foodLocal food or the local food movement is a "collaborative effort to build more locally based, self-reliant food economies - one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental and social health of a particular...
- MeatMeatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
- Megadosing
- Megavitamin therapyMegavitamin therapyMegavitamin therapy is the use of large doses of vitamins, often many times greater than the recommended dietary allowance in the attempt to prevent or treat diseases...
- MicronutrientMicronutrientMicronutrients are nutrients required by humans and other living things throughout life in small quantities to orchestrate a whole range of physiological functions, but which the organism itself cannot produce. For people, they include dietary trace minerals in amounts generally less than 100...
- MineralDietary mineralDietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules. Examples of mineral elements include calcium, magnesium, potassium, sodium, zinc, and iodine...
- Monounsaturated fatMonounsaturated fatIn biochemistry and nutrition, monounsaturated fats or MUFA are fatty acids that have one double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single-bonded...
- Multimineral
- Multinutrient
- MutagenMutagenIn genetics, a mutagen is a physical or chemical agent that changes the genetic material, usually DNA, of an organism and thus increases the frequency of mutations above the natural background level. As many mutations cause cancer, mutagens are therefore also likely to be carcinogens...
- NootropicNootropicNootropics , also referred to as smart drugs, brain steroids, memory enhancers, cognitive enhancers, and intelligence enhancers, are drugs, supplements, nutraceuticals, and functional foods that improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration...
- NutraceuticalNutraceuticalNutraceutical, a portmanteau of the words “nutrition” and “pharmaceutical”, is a food or food product that reportedly provides health and medical benefits, including the prevention and treatment of disease. Health Canada defines the term as "a product isolated or purified from foods that is...
- NutrientNutrientA nutrient is a chemical that an organism needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment. They are used to build and repair tissues, regulate body processes and are converted to and used as energy...
- Nutrient densityNutrient densityThe term nutrient density has several meanings.Most commonly, nutrient density is defined as a ratio of nutrient content to the total energy content . Nutrient-dense food is opposite to energy-dense food...
- NutrigenomicsNutrigenomicsNutrigenomics is the study of the effects of foods and food constituents on gene expression. It is about how our DNA is transcribed into mRNA and then to proteins and provides a basis for understanding the biological activity of food components...
- NutritionNutritionNutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....
- Nutritional facts labelNutritional facts]The nutrition facts label is a label required on most packaged food in many countries....
- Nutritional genomicsNutritional genomicsNutritional genomics is a science studying the relationship between human genome, nutrition and health.It can be divided into two disciplines:*Nutrigenomics: studies the effect of nutrients on health through altering genome, proteome, metabolome and the resulting changes in...
- Nutrition and pregnancyNutrition and pregnancyNutrition and pregnancy refers to the nutrient intake, and dietary planning that is undertaken before, during and after pregnancy.In a precursory study into the link between nutrition and pregnancy in 1950 women who consumed minimal amounts over the eight week period had a higher mortality or...
- Nutrition Labeling and Education ActNutrition Labeling and Education ActThe Nutrition Labeling and Education Act is a 1990 United States Federal law. It was signed into law on November 8, 1990 by President George H. W...
- Nutrition physiologyNutrition physiologyNutrition physiology deals with different types of food and their effects on the metabolism. One topic of nutrition physiology is vitamin loss of frozen foods. Another topic is the calculation of required calories per day and what sort of food should best be avoided for a healthy lifestyle....
- Nutrition taboosTaboo food and drinkTaboo food and drink are food and beverages which people abstain from consuming for religious, cultural or hygienic reasons. Many food taboos forbid the meat of a particular animal, including mammals, rodents, reptiles, amphibians, bony fish, and crustaceans...
- ObesityObesityObesity is a medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health, leading to reduced life expectancy and/or increased health problems...
- Optimal weight
- Organic acidOrganic acidAn organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are relatively stronger acids. The relative stability of the conjugate...
- Organic foodOrganic foodOrganic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.For the...
- Orthomolecular medicineOrthomolecular medicineOrthomolecular medicine is a form of complementary and alternative medicine that seeks to maintain health and prevent or treat diseases by optimizing nutritional intake and/or prescribing supplements...
- OverweightOverweightOverweight is generally defined as having more body fat than is optimally healthy. Being overweight is a common condition, especially where food supplies are plentiful and lifestyles are sedentary...
- PasteurizationPasteurizationPasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
- PhytochemicalPhytochemicalPhytochemicals are biologically active chemical compounds that occur naturally in plants . Phytochemicals are the molecules responsible for the color and organoleptic properties . For example, the deep purple color of blueberries and the smell of garlic...
s - Phytonutrients
- Prenatal nutritionNutrition and pregnancyNutrition and pregnancy refers to the nutrient intake, and dietary planning that is undertaken before, during and after pregnancy.In a precursory study into the link between nutrition and pregnancy in 1950 women who consumed minimal amounts over the eight week period had a higher mortality or...
- Preventive medicinePreventive medicinePreventive medicine or preventive care refers to measures taken to prevent diseases, rather than curing them or treating their symptoms...
- ProhormoneProhormoneA prohormone is a substance that is a precursor to a hormone, usually having minimal hormonal effect by itself. The term has been used in medical science since the middle of the 20th century. The primary function of a prohormone is to enhance the strength of the hormone that already occurs in the...
- Prostaglandins
- Recommended Dietary Allowances (RDA)
- Reference Daily IntakeReference Daily IntakeThe Reference Daily Intake or Recommended Daily Intake is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States .The RDI is used to determine the Daily Value of foods,...
(RDI) - Salad barSalad barA salad bar is a buffet-style table or counter at a restaurant or food market on which salad components are provided for customers to assemble their own salad plates...
- Saturated fatSaturated fatSaturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully "saturated" with hydrogen atoms...
- SeedSeedA seed is a small embryonic plant enclosed in a covering called the seed coat, usually with some stored food. It is the product of the ripened ovule of gymnosperm and angiosperm plants which occurs after fertilization and some growth within the mother plant...
- Simple carbohydrate
- Somatotropin
- Snap freezingSnap freezingSnap freezing is the process of cooking meals until they are almost done and then rapidly chilling them....
- SpiceSpiceA spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
- StarchStarchStarch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...
- SugarSugarSugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
- SulfateSulfateIn inorganic chemistry, a sulfate is a salt of sulfuric acid.-Chemical properties:...
- SulfiteSulfiteSulfites are compounds that contain the sulfite ion SO. The sulfite ion is the conjugate base of bisulfite. Although the acid itself is elusive, its salts are widely used.-Structure:...
- Supplement, dietaryDietary supplementA dietary supplement, also known as food supplement or nutritional supplement, is a preparation intended to supplement the diet and provide nutrients, such as vitamins, minerals, fiber, fatty acids, or amino acids, that may be missing or may not be consumed in sufficient quantities in a person's diet...
- SweetenerSweetenerSweetener is a sugar substitute.Sweetener may also refer to:* Sugar alcohol* Honey* Syrup...
- Teratogen
- ThermogenicsThermogenicsThermogenic means tending to produce heat and is commonly applied to drugs which increase heat through metabolic stimulation or to microorganisms which create heat within organic waste....
- ToxicologyToxicologyToxicology is a branch of biology, chemistry, and medicine concerned with the study of the adverse effects of chemicals on living organisms...
- ToxicityToxicityToxicity is the degree to which a substance can damage a living or non-living organisms. Toxicity can refer to the effect on a whole organism, such as an animal, bacterium, or plant, as well as the effect on a substructure of the organism, such as a cell or an organ , such as the liver...
- ToxinToxinA toxin is a poisonous substance produced within living cells or organisms; man-made substances created by artificial processes are thus excluded...
s - Trans fat / Trans-fatty acidsTrans fatTrans fat is the common name for unsaturated fat with trans-isomer fatty acid. Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated, but never saturated....
- TriglycerideTriglycerideA triglyceride is an ester derived from glycerol and three fatty acids. There are many triglycerides, depending on the oil source, some are highly unsaturated, some less so....
s - Vacuum evaporationVacuum evaporationVacuum evaporation is the process of causing the pressure in a liquid-filled container to be reduced below the vapor pressure of the liquid, causing the liquid to evaporate at a lower temperature than normal...
- VegetableVegetableThe noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
Diets and dieting
- Bodybuilding nutrition
- Bodybuilding supplementBodybuilding supplementBodybuilding supplements are dietary supplements commonly used by those involved in bodybuilding and athletics. Bodybuilding supplements may be used to replace meals, enhance weight gain, promote weight loss or improve athletic performance...
- Bodybuilding supplement
- Calorie restrictionCalorie restrictionCaloric restriction , or calorie restriction, is a dietary regimen that restricts calorie intake, where the baseline for the restriction varies, usually being the previous, unrestricted, intake of the subjects...
- Cognitive enhancement nutritionNootropicNootropics , also referred to as smart drugs, brain steroids, memory enhancers, cognitive enhancers, and intelligence enhancers, are drugs, supplements, nutraceuticals, and functional foods that improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration...
- Dietary supplementDietary supplementA dietary supplement, also known as food supplement or nutritional supplement, is a preparation intended to supplement the diet and provide nutrients, such as vitamins, minerals, fiber, fatty acids, or amino acids, that may be missing or may not be consumed in sufficient quantities in a person's diet...
- FruitarianismFruitarianismFruitarianism involves the practice of following a diet that includes fruits, nuts and seeds, without animal products, vegetables and grains. Fruitarianism is a subset of dietary veganism....
- Life extension nutrition
- Low-carbohydrate dietLow-carbohydrate dietLow-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption usually for weight control or for the treatment of obesity. Foods high in digestible carbohydrates are limited or replaced with foods containing a higher percentage of proteins and fats...
- Prenatal nutritionNutrition and pregnancyNutrition and pregnancy refers to the nutrient intake, and dietary planning that is undertaken before, during and after pregnancy.In a precursory study into the link between nutrition and pregnancy in 1950 women who consumed minimal amounts over the eight week period had a higher mortality or...
- Raw food dietRaw food dietRaw foodism is the practice of consuming uncooked, unprocessed, and often organic foods as a large percentage of the diet....
- Sports nutrition
- VegetarianismVegetarianismVegetarianism encompasses the practice of following plant-based diets , with or without the inclusion of dairy products or eggs, and with the exclusion of meat...
- Weight lossWeight lossWeight loss, in the context of medicine, health or physical fitness, is a reduction of the total body mass, due to a mean loss of fluid, body fat or adipose tissue and/or lean mass, namely bone mineral deposits, muscle, tendon and other connective tissue...
- Yo-yo dietingYo-yo dietingYo-yo dieting or Yo-yo effect, also known as weight cycling The term "yo-yo dieting" was coined by Kelly D. Brownell, Ph.D., at Yale University, in reference to the cyclical up-down motion of a yo-yo. In this process, the dieter is initially successful in the pursuit of weight loss but is...
Nutrition problems
- AvitaminosisAvitaminosisAvitaminosis is any disease caused by chronic or long-term vitamin deficiency or caused by a defect in metabolic conversion, such as tryptophan to niacin...
(vitamin deficiency) - Nutrition transitionNutrition TransitionIncreased consumption of unhealthy foods compounded with increased prevalence of overweight in middle-to-low-income countries is typically referred to as the “Nutrition Transition.” It occurs in conjunction to the Epidemiological Transition and has serious implications in terms of public health...
Behavioral problems
- Eating disorders
- Binge eatingBinge eatingBinge eating is a pattern of disordered eating which consists of episodes of uncontrollable eating. It is sometimes as a symptom of binge eating disorder. During such binges, a person rapidly consumes an excessive amount of food...
- Bulemia
- Binge eating
- OvereatingOvereatingOvereating generally refers to the long-term consumption of excess food in relation to the energy that an organism expends , leading to weight gainingand often obesity. It may be regarded as an eating disorder....
Nutrition lists
- List of antioxidants in food
- B vitaminsB vitaminsB vitamins are a group of water-soluble vitamins that play important roles in cell metabolism. The B vitamins were once thought to be a single vitamin, referred to as vitamin B . Later research showed that they are chemically distinct vitamins that often coexist in the same foods...
- List of diets
- List of food additives
- List of foods by protein content
- List of foods named after people
- List of fruits
- List of herbs and spices
- List of illnesses related to poor nutrition
- List of meat animals
- List of macronutrients
- List of micronutrients
- List of nootropicsNootropicNootropics , also referred to as smart drugs, brain steroids, memory enhancers, cognitive enhancers, and intelligence enhancers, are drugs, supplements, nutraceuticals, and functional foods that improve mental functions such as cognition, memory, intelligence, motivation, attention, and concentration...
- List of phytochemicals in food
- List of edible seeds
- List of herbs and spices
- List of vegetables
External links
- Diet, Nutrition and the prevention of chronic diseases by a Joint WHOWhoWho may refer to:* Who , an English-language pronoun* who , a Unix command* Who?, one of the Five Ws in journalism- Art and entertainment :* Who? , a 1958 novel by Algis Budrys...
/FAOFãoFão is a town in Esposende Municipality in Portugal....
Expert consultation (2003) - United States Department of Agriculture (USDA) Frequently asked questions
Databases and search engines
- Nutrition Data Calculators
- Compare the nutrients in 100 calories of any two foods
- Nutrition Data
- Recipe Nutrition - extends USDA database with friendly names for common ingredients, recipe nutrition calculator and additional specialized ingredients
- USDA National Nutrient Database for Standard Reference Search By Food
- USDA National Nutrient Database for Standard Reference Nutrient Lists Search By Nutrient
- Nutritional Status Assessment and Analysis: E-Learning Course from FAO
Governmental agencies and intergovernmental bodies
- UN Standing Committee on Nutrition - In English, French and Portuguese