A plant genus of the family LINACEAE that is cultivated for its fiber (manufactured into linen cloth). It contains a trypsin inhibitor and the seed is the source of LINSEED OIL.

A condition of BRONCHOCONSTRICTION resulting from hypersensitive reaction to inhaled dust during the initial processing of cotton, flax, or hemp in the textile industry. Symptoms include wheezing and tightness in the chest.

The aggregate business enterprise of manufacturing textiles. (From Random House Unabridged Dictionary, 2d ed)

A phylum of fungi that produce their sexual spores (basidiospores) on the outside of the basidium. It includes forms commonly known as mushrooms, boletes, puffballs, earthstars, stinkhorns, bird's-nest fungi, jelly fungi, bracket or shelf fungi, and rust and smut fungi.

Water in its gaseous state. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)

A gram-positive organism found in dairy products, fresh and salt water, marine organisms, insects, and decaying organic matter.

Articles of cloth, usually cotton or rayon and other synthetic or cotton-blend fabrics, used in households, hospitals, physicians' examining rooms, nursing homes, etc., for sheets, pillow cases, toweling, gowns, drapes, and the like.

Hospital department which administers all activities pertaining to the hospital laundry service.

A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.

Inorganic or organic compounds that contain sulfur as an integral part of the molecule.

The encapsulated embryos of flowering plants. They are used as is or for animal feed because of the high content of concentrated nutrients like starches, proteins, and fats. Rapeseed, cottonseed, and sunflower seed are also produced for the oils (fats) they yield.

A class of dibenzylbutane derivatives which occurs in higher plants and in fluids (bile, serum, urine, etc.) in man and other animals. These compounds, which have a potential anti-cancer role, can be synthesized in vitro by human fecal flora. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)

Measurement and evaluation of the components of substances to be taken as FOOD.

Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.

Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)

Seeds from grasses (POACEAE) which are important in the diet.

Foods and beverages prepared for use to meet specific needs such as infant foods.

The first meal of the day.

A plant genus of the family ARECACEAE. It is a tropical palm tree that yields a large, edible hard-shelled fruit from which oil and fiber are also obtained.

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.

Oils derived from plants or plant products.

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

Fabric or other material used to cover the body.

Infrequent or difficult evacuation of FECES. These symptoms are associated with a variety of causes, including low DIETARY FIBER intake, emotional or nervous disturbances, systemic and structural disorders, drug-induced aggravation, and infections.

Clothing designed to protect the individual against possible exposure to known hazards.

The various physical methods which include wind, insects, animals, tension, and water, by which a plant scatters its seeds away from the parent plant.

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.

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

The visually perceived property of objects created by absorption or reflection of specific wavelengths of light.

Mental processing of chromatic signals (COLOR VISION) from the eye by the VISUAL CORTEX where they are converted into symbolic representations. Color perception involves numerous neurons, and is influenced not only by the distribution of wavelengths from the viewed object, but also by its background color and brightness contrast at its boundary.

A procedure consisting of a sequence of algebraic formulas and/or logical steps to calculate or determine a given task.

A portion of the food eaten for the day, usually at regular occasions during the day.

Theoretical representations that simulate the behavior or activity of biological processes or diseases. For disease models in living animals, DISEASE MODELS, ANIMAL is available. Biological models include the use of mathematical equations, computers, and other electronic equipment.

Slender processes of NEURONS, including the AXONS and their glial envelopes (MYELIN SHEATH). Nerve fibers conduct nerve impulses to and from the CENTRAL NERVOUS SYSTEM.

The formation and development of blood cells outside the BONE MARROW, as in the SPLEEN; LIVER; or LYMPH NODES.

The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.

Small sensory organs which contain gustatory receptor cells, basal cells, and supporting cells. Taste buds in humans are found in the epithelia of the tongue, palate, and pharynx. They are innervated by the CHORDA TYMPANI NERVE (a branch of the facial nerve) and the GLOSSOPHARYNGEAL NERVE.

Set of instructions about how to prepare food for eating using specific instructions.