Proteins which are found in eggs (OVA) from any species.

Proteins found in eggs which are consumed as a food.

Major egg yolk proteins from egg-laying animals such as non-mammalian VERTEBRATES; ARTHROPODS; and others. They are high-density lipoglycoproteins derived from circulating precursors, VITELLOGENINS. Vitellins serve as nutrients for the growing non-mammalian embryos (EMBRYO, NONMAMMALIAN).

A mature haploid female germ cell extruded from the OVARY at OVULATION.

Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.

Allergic reaction to eggs that is triggered by the immune system.

The amounts of various substances in food needed by an organism to sustain healthy life.

Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.

Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.

Surgical creation of an external opening into the ILEUM for fecal diversion or drainage. This replacement for the RECTUM is usually created in patients with severe INFLAMMATORY BOWEL DISEASES. Loop (continent) or tube (incontinent) procedures are most often employed.

The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.

Amino acids that are not synthesized by the human body in amounts sufficient to carry out physiological functions. They are obtained from dietary foodstuffs.

An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.

Techniques for labeling a substance with a stable or radioactive isotope. It is not used for articles involving labeled substances unless the methods of labeling are substantively discussed. Tracers that may be labeled include chemical substances, cells, or microorganisms.

Regular course of eating and drinking adopted by a person or animal.

Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins.

The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.

Any tests done on exhaled air.

Products in capsule, tablet or liquid form that provide dietary ingredients, and that are intended to be taken by mouth to increase the intake of nutrients. Dietary supplements can include macronutrients, such as proteins, carbohydrates, and fats; and/or MICRONUTRIENTS, such as VITAMINS; MINERALS; and PHYTOCHEMICALS.

The process of breakdown of food for metabolism and use by the body.

The mass or quantity of heaviness of an individual. It is expressed by units of pounds or kilograms.

Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)

Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins.

A hard or leathery calciferous exterior covering of an egg.

The white of an egg, especially a chicken's egg, used in cooking. It contains albumin. (Random House Unabridged Dictionary, 2d ed)

Calcium compounds used as food supplements or in food to supply the body with calcium. Dietary calcium is needed during growth for bone development and for maintenance of skeletal integrity later in life to prevent osteoporosis.

Unsaturated fats or oils used in foods or as a food.

Cholesterol present in food, especially in animal products.

Determination of parasite eggs in feces.

Total number of calories taken in daily whether ingested or by parenteral routes.

Sodium or sodium compounds used in foods or as a food. The most frequently used compounds are sodium chloride or sodium glutamate.

Acquired or learned food preferences.

Iron or iron compounds used in foods or as food. Dietary iron is important in oxygen transport and the synthesis of the iron-porphyrin proteins hemoglobin, myoglobin, cytochromes, and cytochrome oxidase. Insufficient amounts of dietary iron can lead to iron-deficiency anemia.

Foodstuff used especially for domestic and laboratory animals, or livestock.

Potassium or potassium compounds used in foods or as foods.

A food group comprised of EDIBLE PLANTS or their parts.

Sucrose present in the diet. It is added to food and drinks as a sweetener.

The process of laying or shedding fully developed eggs (OVA) from the female body. The term is usually used for certain INSECTS or FISHES with an organ called ovipositor where eggs are stored or deposited before expulsion from the body.

Records of nutrient intake over a specific period of time, usually kept by the patient.

Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.

The consumption of edible substances.

The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.

Nutritional physiology of animals.

The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.

The fusion of a spermatozoon (SPERMATOZOA) with an OVUM thus resulting in the formation of a ZYGOTE.