Diet, Vegetarian: Dietary practice of completely avoiding meat products in the DIET, consuming VEGETABLES, CEREALS, and NUTS. Some vegetarian diets called lacto-ovo also include milk and egg products.Diet: Regular course of eating and drinking adopted by a person or animal.Buddhism: The teaching ascribed to Gautama Buddha (ca. 483 B.C.) holding that suffering is inherent in life and that one can escape it into nirvana by mental and moral self-purification. (Webster, 3d ed)Protestantism: The name given to all Christian denominations, sects, or groups rising out of the Reformation. Protestant churches generally agree that the principle of authority should be the Scriptures rather than the institutional church or the pope. (from W.L. Reese, Dictionary of Philosophy and Religion, 1999)Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Diet, Reducing: A diet designed to cause an individual to lose weight.Dietary Proteins: Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.Dietary Fats: 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.Diet Records: Records of nutrient intake over a specific period of time, usually kept by the patient.Vitamin B 12: A cobalt-containing coordination compound produced by intestinal micro-organisms and found also in soil and water. Higher plants do not concentrate vitamin B 12 from the soil and so are a poor source of the substance as compared with animal tissues. INTRINSIC FACTOR is important for the assimilation of vitamin B 12.Nutritional Status: State of the body in relation to the consumption and utilization of nutrients.Nutritional Physiological Phenomena: The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.Energy Intake: Total number of calories taken in daily whether ingested or by parenteral routes.Dietary Carbohydrates: 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)Vitamin B 12 Deficiency: A nutritional condition produced by a deficiency of VITAMIN B 12 in the diet, characterized by megaloblastic anemia. Since vitamin B 12 is not present in plants, humans have obtained their supply from animal products, from multivitamin supplements in the form of pills, and as additives to food preparations. A wide variety of neuropsychiatric abnormalities is also seen in vitamin B 12 deficiency and appears to be due to an undefined defect involving myelin synthesis. (From Cecil Textbook of Medicine, 19th ed, p848)Diet, Mediterranean: A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, EDIBLE GRAIN and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.Diet, High-Fat: Consumption of excessive DIETARY FATS.Dietary Fiber: The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.Diet, Macrobiotic: An approach to nutrition based on whole cereal grains, beans, cooked vegetables and the Chinese YIN-YANG principle. It advocates a diet consisting of organic and locally grown foods, seasonal vegetables, complex carbohydrates, and fewer fats, sugars, and chemically processed foods.Diet, Fat-Restricted: A diet that contains limited amounts of fat with less than 30% of calories from all fats and less than 10% from saturated fat. Such a diet is used in control of HYPERLIPIDEMIAS. (From Bondy et al, Metabolic Control and Disease, 8th ed, pp468-70; Dorland, 27th ed)Food Habits: Acquired or learned food preferences.Animal Feed: Foodstuff used especially for domestic and laboratory animals, or livestock.Nutritional Requirements: The amounts of various substances in food needed by an organism to sustain healthy life.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Body Weight: The mass or quantity of heaviness of an individual. It is expressed by units of pounds or kilograms.Catholicism: The Christian faith, practice, or system of the Catholic Church, specifically the Roman Catholic, the Christian church that is characterized by a hierarchic structure of bishops and priests in which doctrinal and disciplinary authority are dependent upon apostolic succession, with the pope as head of the episcopal college. (From Webster, 3d ed; American Heritage Dictionary, 2d college ed)Nutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.Diet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Christianity: The religion stemming from the life, teachings, and death of Jesus Christ: the religion that believes in God as the Father Almighty who works redemptively through the Holy Spirit for men's salvation and that affirms Jesus Christ as Lord and Savior who proclaimed to man the gospel of salvation. (From Webster, 3d ed)Diet, Protein-Restricted: A diet that contains limited amounts of protein. It is prescribed in some cases to slow the progression of renal failure. (From Segen, Dictionary of Modern Medicine, 1992)Diet, Carbohydrate-Restricted: A diet that contains limited amounts of CARBOHYDRATES. This is in distinction to a regular DIET.Plants, Edible: An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.Nuts: Botanically, a type of single-seeded fruit in which the pericarp enclosing the seed is a hard woody shell. In common usage the term is used loosely for any hard, oil-rich kernel. Of those commonly eaten, only hazel, filbert, and chestnut are strictly nuts. Walnuts, pecans, almonds, and coconuts are really drupes. Brazil nuts, pistachios, macadamias, and cashews are really seeds with a hard shell derived from the testa rather than the pericarp.Minerals: Native, inorganic or fossilized organic substances having a definite chemical composition and formed by inorganic reactions. They may occur as individual crystals or may be disseminated in some other mineral or rock. (Grant & Hackh's Chemical Dictionary, 5th ed; McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Eggs: Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.Biological Availability: The extent to which the active ingredient of a drug dosage form becomes available at the site of drug action or in a biological medium believed to reflect accessibility to a site of action.Ketogenic Diet: A course of food intake that is high in FATS and low in CARBOHYDRATES. This diet provides sufficient PROTEINS for growth but insufficient amount of carbohydrates for the energy needs of the body. A ketogenic diet generates 80-90% of caloric requirements from fats and the remainder from proteins.Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Child Nutritional Physiological Phenomena: Nutritional physiology of children aged 2-12 years.Hinduism: A complex body of social, cultural, and religious beliefs and practices evolved in and largely confined to the Indian subcontinent and marked by a caste system, an outlook tending to view all forms and theories as aspects of one eternal being and truth, and the practice of the way of works, the way of knowledge, or the way of devotion as a means of release from the round of rebirths. (From Webster, 3d ed)Menu PlanningLife Style: Typical way of life or manner of living characteristic of an individual or group. (From APA, Thesaurus of Psychological Index Terms, 8th ed)Cholesterol: The principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils.Diet, Atherogenic: A diet that contributes to the development and acceleration of ATHEROGENESIS.Iron, Dietary: 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.Soybeans: An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.Diet Therapy: By adjusting the quantity and quality of food intake to improve health status of an individual. This term does not include the methods of food intake (NUTRITIONAL SUPPORT).