• Fluid balance

    Fluid balance is an aspect of the homeostasis of organisms in which the amount of water in the organism needs to be controlled, via osmoregulation and behavi...

  • Flavonoid

    Flavonoids are a class of polyphenolic plant and fungus secondary metabolites. Chemically, flavonoids have the general structure of a 15-carbon skeleton, whi...

  • Flavan-3-ol

    Flavan-3-ols are derivatives of flavans that possess a 2-phenyl-3.4-dihydro-2 H -chromen-3-ol skeleton. These compounds include catechin, epicatechin gallate...

  • Federation of European Nutrition Societies

    The Federation of European Nutrition Societies is a non-profit association, established in 1979 as a roof organization for the national nutrition societies i...

  • Fatty acid

    In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most nat...

  • Fat

    Fats are one of the three main macronutrients, along with carbohydrates and proteins. Fat molecules consist of primarily carbon and hydrogen atoms and are th...

  • Essential amino acid

    An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized de novo by the organism at a rate commensurate with its dem...

  • Ergosterol

    Ergosterol is a sterol found in cell membranes of fungi and protozoa, serving many of the same functions that cholesterol serves in animal cells. Because man...

  • Empty calories

    In human nutrition, the term empty calories applies to foods and beverages composed primarily or solely of sugar, fats or oils, or alcohol-containing beverag...

  • Dole Nutrition Institute

    The Dole Nutrition Institute is a research and education foundation within the Dole Food Company and is based in Kannapolis, North Carolina at the North Caro...

  • Dietary fiber

    Dietary fiber or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. It has two main components: ...

  • Diet and cancer

    Dietary factors are recognized as having a significant effect on the risk of cancers, with different dietary elements both increasing and reducing risk. Diet...

  • Dicopper chloride trihydroxide

    Dicopper chloride trihydroxide is the chemical compound with the formula Cu 2 3 Cl. It is often referred to as tribasic copper chloride, copper trihydroxyl c...

  • 7-Dehydrocholesterol

    7-Dehydrocholesterol is a zoosterol that functions in the serum as a cholesterol precursor, and is photochemically converted to vitamin D 3 in the skin, ther...

  • Degreasing

    Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention ...

  • CRNHs

    The Centres de Recherche en Nutrition Humaine or CRNHs is a health research organisation based in France. Its goal is to improve the knowledge on the functio...

  • Complete protein

    A complete protein or whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in t...

  • Cholesterol

    Cholesterol and stereos, followed by the chemical suffix -ol for an alcohol) is an organic molecule. It is a sterol, a type of lipid. Cholesterol is biosynth...

  • Chelates in animal nutrition

    Chelates in animal feed are organic forms of essential trace minerals such as copper, iron, manganese and zinc. Animals absorb, digest and use mineral chelat...

  • Carbohydrate

    A carbohydrate is a biomolecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1 and thus with the empirical...

  • CAP-e

    CAP-e, is a novel in vitro bioassay for antioxidant activity developed by Alexander Schauss, Gitte Jensen, and associates at the American Institute for Bioso...

  • Canada's Food Guide

    Canadas Food Guide is a nutrition guide produced by Health Canada. In 2007, it was reported to be the second most requested Canadian government publication, ...

  • A calorie is a calorie

    A calorie is a calorie is a tautology used to convey the speakers conviction that the concept of the "calorie" is in fact a sufficient way to describe energy...

  • John Boyd Orr

    John Boyd Orr, 1st Baron Boyd-Orr, styled Sir John Boyd Orr from 1935 to 1949, was a Scottish teacher, medical doctor, biologist, nutritional physiologist, p...

  • Blood sugar regulation

    Blood sugar regulation is the process by which the levels of blood sugar, primarily glucose, are maintained by the body within a narrow range. This tight reg...

  • Biological value

    Biological value is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organisms body. It captur...

  • Association for Nutrition

    The Association for Nutrition is the voluntary regulator for nutritionists and nutrition scientists in the United Kingdom. The association is a registered ch...

  • Anthoxanthin

    Anthoxanthins are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy t...

  • American Society for Parenteral and Enteral Nutrition

    The American Society for Parenteral and Enteral Nutrition is a US based professional organization. Its members include dieticians, nurses, pharmacists, physi...

  • American Society for Nutrition

    The American Society for Nutrition is an American society for professional researchers and practitioners in the field of nutrition. ASN publishes four journa...

  • Alpha-GPC

    L -Alpha glycerylphosphorylcholine is a natural choline compound found in the brain. It is also a parasympathomimetic acetylcholine precursor which has been ...

  • Alliin

    Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, ...

  • Academy of Nutrition and Dietetics

    The Academy of Nutrition and Dietetics is the United States largest organization of food and nutrition professionals, and represents over 100.000 credentiale...

  • Nutrition

    Nutrition is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of a...

Nutrition

Nutrition is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of a...

Academy of Nutrition and Dietetics

The Academy of Nutrition and Dietetics is the United States largest organization of food and nutrition professionals, and represents over 100.000 credentiale...

Acceptable daily intake

Acceptable daily intake or ADI is a measure of the amount of a specific substance in food or drinking water that can be ingested on a daily basis over a life...

ADIME

ADIME, or Assessment, Diagnosis, Intervention, and Monitoring/Evaluation, is a process used to ensure high quality nutrition care to patients and clients fro...

African Nutrition Leadership Programme

The African Nutrition Leadership Programme is a 10 days training course that started in 2002 to assist the development of future leaders in the field of huma...

Alliesthesia

Alliesthesia - other, and αἴσθησις - sensation, perception; French: alliesthesie, German: Alliasthesie) is a psychophysiological phenomenon that describes th...

Alliin

Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, ...

Alpha-GPC

L -Alpha glycerylphosphorylcholine is a natural choline compound found in the brain. It is also a parasympathomimetic acetylcholine precursor which has been ...

American Society for Nutrition

The American Society for Nutrition is an American society for professional researchers and practitioners in the field of nutrition. ASN publishes four journa...

American Society for Parenteral and Enteral Nutrition

The American Society for Parenteral and Enteral Nutrition is a US based professional organization. Its members include dieticians, nurses, pharmacists, physi...

Amino acid score

Amino acid score, in combination with protein digestibility, is the method used to determine if a protein is complete. PDCAAS and DIAAS are the two major pro...

Animal nutrition

Animal nutrition focuses on the dietary needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife manag...

Animal nutritionist

An animal nutritionist is a person who specializes in animal nutrition, which is especially concerned with the dietary needs of animals in captivity: livesto...

Anthoxanthin

Anthoxanthins are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy t...

Association for Nutrition

The Association for Nutrition is the voluntary regulator for nutritionists and nutrition scientists in the United Kingdom. The association is a registered ch...

Atwater system

The Atwater system, named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods. The system ...

Auxology

Auxology, is a meta-term covering the study of all aspects of human physical growth. Auxology is a multi-disciplinary science involving health sciences/medic...

Bangladesh National Nutrition Council

Bangladesh National Nutrition Council is an autonomous government body responsible for planning National Food and Nutrition Policy in Bangladesh and is locat...

Amy Bentley

Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies at New York Universitys Steinhardt School of Culture, Education, and...

Biological value

Biological value is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organisms body. It captur...

Blood lipids

Blood lipids are lipids in the blood, either free or bound to other molecules. They are mostly transported in a protein capsule, and the density of the lipid...

Blood sugar regulation

Blood sugar regulation is the process by which the levels of blood sugar, primarily glucose, are maintained by the body within a narrow range. This tight reg...

Body fat percentage

The body fat percentage of a human or other living being is the total mass of fat divided by total body mass, multiplied by 100; body fat includes essential ...

John Boyd Orr

John Boyd Orr, 1st Baron Boyd-Orr, styled Sir John Boyd Orr from 1935 to 1949, was a Scottish teacher, medical doctor, biologist, nutritional physiologist, p...

Callanetics

The Callanetics exercise programme was created by Callan Pinckney in the early 1980s. It is a system of exercise involving frequent repetition of small muscu...

A calorie is a calorie

A calorie is a calorie is a tautology used to convey the speakers conviction that the concept of the "calorie" is in fact a sufficient way to describe energy...

Canada's Food Guide

Canadas Food Guide is a nutrition guide produced by Health Canada. In 2007, it was reported to be the second most requested Canadian government publication, ...

Canadian health claims for food

Canadian health claims by Health Canada, the department of the Government of Canada responsible for national health, has allowed five scientifically verified...

CAP-e

CAP-e, is a novel in vitro bioassay for antioxidant activity developed by Alexander Schauss, Gitte Jensen, and associates at the American Institute for Bioso...

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1 and thus with the empirical...

Carbohydrate counting

Carbohydrate counting or" carb” counting is a meal planning tool used in diabetes management to help optimize blood sugar control. It can be used with or wit...

Chelates in animal nutrition

Chelates in animal feed are organic forms of essential trace minerals such as copper, iron, manganese and zinc. Animals absorb, digest and use mineral chelat...

Children's right to adequate nutrition in New Zealand

Every child has the right to adequate nutrition under the Universal Declaration of Human Rights. In New Zealand, an estimated 100.000 New Zealand children go...

Cholesterol

Cholesterol and stereos, followed by the chemical suffix -ol for an alcohol) is an organic molecule. It is a sterol, a type of lipid. Cholesterol is biosynth...

Ciberobn

The Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition is a public research consortium which was founded on November 28, 2006 fin...

Clinical nutrition

Clinical nutrition is nutrition of patients in health care. Clinical in this sense refers to the management of patients, including not only outpatients at cl...

Complete protein

A complete protein or whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in t...

Conditioned satiety

Conditioned satiety is one of the three known food-specific forms of suppression of appetite for food by effects of eating, along with alimentary alliesthesi...

CRNHs

The Centres de Recherche en Nutrition Humaine or CRNHs is a health research organisation based in France. Its goal is to improve the knowledge on the functio...

Degreasing

Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention ...

7-Dehydrocholesterol

7-Dehydrocholesterol is a zoosterol that functions in the serum as a cholesterol precursor, and is photochemically converted to vitamin D 3 in the skin, ther...

Dicopper chloride trihydroxide

Dicopper chloride trihydroxide is the chemical compound with the formula Cu 2 3 Cl. It is often referred to as tribasic copper chloride, copper trihydroxyl c...

Diet and cancer

Dietary factors are recognized as having a significant effect on the risk of cancers, with different dietary elements both increasing and reducing risk. Diet...

Dietary fiber

Dietary fiber or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. It has two main components: ...

Dietary Guidelines for Americans

The Dietary Guidelines for Americans provide nutritional advice for Americans older than 2 years. The Guidelines are published every 5 years by the US Depart...

Mineral (nutrient)

In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However,...

Dietary Reference Intake

The Dietary Reference Intake is a system of nutrition recommendations from the Institute of Medicine of the National Academies. It was introduced in 1997 in ...

Dietary Reference Values

Dietary Reference Values is the name of the nutritional requirements systems used by the United Kingdom Department of Health and the European Unions European...

Digestible Indispensable Amino Acid Score

Digestible Indispensable Amino Acid Score is a protein quality method, proposed in March 2013 by the Food and Agriculture Organization to replace the current...

Discretionary food

Discretionary food is a term for foods and drinks not necessary to provide the nutrients the human bodys needs, but that may add variety to a persons diet.

Dole Nutrition Institute

The Dole Nutrition Institute is a research and education foundation within the Dole Food Company and is based in Kannapolis, North Carolina at the North Caro...

Ecotrophology

Ecotrophology is a branch of nutritional science concerned with everyday practice. It is mainly in Germany that it is seen as a separate branch of health car...

Empty calories

In human nutrition, the term empty calories applies to foods and beverages composed primarily or solely of sugar, fats or oils, or alcohol-containing beverag...

Energy homeostasis

In biology, energy homeostasis, or the homeostatic control of energy balance, is a biological process that involves the coordinated homeostatic regulation of...

Ergosterol

Ergosterol is a sterol found in cell membranes of fungi and protozoa, serving many of the same functions that cholesterol serves in animal cells. Because man...

Essential amino acid

An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized de novo by the organism at a rate commensurate with its dem...

European Prospective Investigation into Cancer and Nutrition

The European Prospective Investigation into Cancer and Nutrition study is a Europe-wide prospective cohort study of the relationships between diet and cancer...

European Society for Clinical Nutrition and Metabolism

The European Society for Clinical Nutrition and Metabolism is an organization in the field of parenteral and enteral nutrition and promotes basic and clinica...

Fat

Fats are one of the three main macronutrients, along with carbohydrates and proteins. Fat molecules consist of primarily carbon and hydrogen atoms and are th...

Fatty acid

In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most nat...

Federation of European Nutrition Societies

The Federation of European Nutrition Societies is a non-profit association, established in 1979 as a roof organization for the national nutrition societies i...

Flavan-3-ol

Flavan-3-ols are derivatives of flavans that possess a 2-phenyl-3.4-dihydro-2 H -chromen-3-ol skeleton. These compounds include catechin, epicatechin gallate...

Flavonoid

Flavonoids are a class of polyphenolic plant and fungus secondary metabolites. Chemically, flavonoids have the general structure of a 15-carbon skeleton, whi...

Fluid balance

Fluid balance is an aspect of the homeostasis of organisms in which the amount of water in the organism needs to be controlled, via osmoregulation and behavi...