A food group comprised of EDIBLE PLANTS or their parts.

Oils derived from plants or plant products.

Unctuous combustible substances that are liquid or easily liquefiable on warming, and are soluble in ether but insoluble in water. Such substances, depending on their origin, are classified as animal, mineral, or vegetable oils. Depending on their behavior on heating, they are volatile or fixed. (Dorland, 28th ed)

Addition of hydrogen to a compound, especially to an unsaturated fat or fatty acid. (From Stedman, 26th ed)

Oil from soybean or soybean plant.

Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings.

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

Any substances taken in by the body that provide nourishment.

A mixture of liquid hydrocarbons obtained from petroleum. It is used as laxative, lubricant, ointment base, and emollient.

Oil from ZEA MAYS or corn plant.

'Ink,' when used in a medical context, typically refers to a dark watery substance used in diagnostic procedures like Schirmer's test for measuring tear production or in certain artistic applications like tattooing, which is not to be confused with the pharmaceutical or medicinal usage of the term 'ink' that relates to a preparation intended for internal use.

The fixed oil obtained from the dried ripe seed of linseed, Linum usitatissimum (L. Linaceae). It is used as an emollient in liniments, pastes, and medicinal soaps, and in veterinary medicine as a laxative. It is also called flaxseed oil. (Dorland, 28th ed)

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

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

Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability.

Acquired or learned food preferences.

UNSATURATED FATTY ACIDS that contain at least one double bond in the trans configuration, which results in a greater bond angle than the cis configuration. This results in a more extended fatty acid chain similar to SATURATED FATTY ACIDS, with closer packing and reduced fluidity. HYDROGENATION of unsaturated fatty acids increases the trans content.

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

A plant genus of the family BETULACEAE known for the edible nuts.

The production and movement of food items from point of origin to use or consumption.

A butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified usually with water or milk. It is used as a butter substitute. (From Random House Unabridged Dictionary, 2d ed)

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.

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)

Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.

The selection of one food over another.

FATTY ACIDS in which the carbon chain contains one or more double or triple carbon-carbon bonds.

A fatty acid that is found in plants and involved in the formation of prostaglandins.

A class of organic compounds known as STEROLS or STEROIDS derived from plants.

An oily liquid extracted from the seeds of the safflower, Carthamus tinctorius. It is used as a dietary supplement in the management of HYPERCHOLESTEROLEMIA. It is used also in cooking, as a salad oil, and as a vehicle for medicines, paints, varnishes, etc. (Dorland, 28th ed & Random House Unabridged Dictionary, 2d ed)

The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random House Unabridged Dictionary, 2d ed)

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

A plant genus of the family Lecythidaceae which is the source of edible Brazil nuts.

Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.

A group of fatty acids, often of marine origin, which have the first unsaturated bond in the third position from the omega carbon. These fatty acids are believed to reduce serum triglycerides, prevent insulin resistance, improve lipid profile, prolong bleeding times, reduce platelet counts, and decrease platelet adhesiveness.

A genus herbs of the Asteraceae family. The SEEDS yield oil and are used as food and animal feed; the roots of Helianthus tuberosus (Jerusalem artichoke) are edible.

Complex petroleum hydrocarbons consisting mainly of residues from crude oil distillation. These liquid products include heating oils, stove oils, and furnace oils and are burned to generate energy.

A commercially important species of SALMON in the family SALMONIDAE, order SALMONIFORMES, which occurs in the North Atlantic.

Hydrocarbon-rich byproducts from the non-fossilized BIOMASS that are combusted to generate energy as opposed to fossilized hydrocarbon deposits (FOSSIL FUELS).

"Esters are organic compounds that result from the reaction between an alcohol and a carboxylic acid, playing significant roles in various biological processes and often used in pharmaceutical synthesis."

FATTY ACIDS which have the first unsaturated bond in the sixth position from the omega carbon. A typical American diet tends to contain substantially more omega-6 than OMEGA-3 FATTY ACIDS.

The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.

The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.

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

The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.

A doubly unsaturated fatty acid, occurring widely in plant glycosides. It is an essential fatty acid in mammalian nutrition and is used in the biosynthesis of prostaglandins and cell membranes. (From Stedman, 26th ed)

Important polyunsaturated fatty acid found in fish oils. It serves as the precursor for the prostaglandin-3 and thromboxane-3 families. A diet rich in eicosapentaenoic acid lowers serum lipid concentration, reduces incidence of cardiovascular disorders, prevents platelet aggregation, and inhibits arachidonic acid conversion into the thromboxane-2 and prostaglandin-2 families.

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)

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

The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)

Colloids formed by the combination of two immiscible liquids such as oil and water. Lipid-in-water emulsions are usually liquid, like milk or lotion. Water-in-lipid emulsions tend to be creams. The formation of emulsions may be aided by amphiphatic molecules that surround one component of the system to form MICELLES.

Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.

Organic siloxanes which are polymerized to the oily stage. The oils have low surface tension and density less than 1. They are used in industrial applications and in the treatment of retinal detachment, complicated by proliferative vitreoretinopathy.

Eighteen-carbon essential fatty acids that contain two double bonds.

Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.

Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.

The consumption of edible substances.

Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.

The general name for a group of fat-soluble pigments found in green, yellow, and leafy vegetables, and yellow fruits. They are aliphatic hydrocarbons consisting of a polyisoprene backbone.

The phenomenon whereby certain chemical compounds have structures that are different although the compounds possess the same elemental composition. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 5th ed)

Triglycerides are the most common type of fat in the body, stored in fat cells and used as energy; they are measured in blood tests to assess heart disease risk, with high levels often resulting from dietary habits, obesity, physical inactivity, smoking, and alcohol consumption.

C22-unsaturated fatty acids found predominantly in FISH OILS.

Fractionation of a vaporized sample as a consequence of partition between a mobile gaseous phase and a stationary phase held in a column. Two types are gas-solid chromatography, where the fixed phase is a solid, and gas-liquid, in which the stationary phase is a nonvolatile liquid supported on an inert solid matrix.

Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from PLANT PROTEINS which refers to non-dietary proteins from plants.

Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)

Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.

A plant family of the order Capparales, subclass Dilleniidae, class Magnoliopsida. They are mostly herbaceous plants with peppery-flavored leaves, due to gluconapin (GLUCOSINOLATES) and its hydrolysis product butenylisotrhiocyanate. The family includes many plants of economic importance that have been extensively altered and domesticated by humans. Flowers have 4 petals. Podlike fruits contain a number of seeds. Cress is a general term used for many in the Brassicacea family. Rockcress is usually ARABIS; Bittercress is usually CARDAMINE; Yellowcress is usually RORIPPA; Pennycress is usually THLASPI; Watercress refers to NASTURTIUM; or RORIPPA or TROPAEOLUM; Gardencress refers to LEPIDIUM; Indiancress refers to TROPAEOLUM.

A group of fatty acids that contain 18 carbon atoms and a double bond at the omega 9 carbon.

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

An aspect of personal behavior or lifestyle, environmental exposure, or inborn or inherited characteristic, which, on the basis of epidemiologic evidence, is known to be associated with a health-related condition considered important to prevent.

The withholding of food in a structured experimental situation.

Procedures or techniques used to keep food from spoiling.

Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.

A genus of the plant family Liliaceae (sometimes classified as Alliaceae) in the order Liliales. Many produce pungent, often bacteriostatic and physiologically active compounds and are used as VEGETABLES; CONDIMENTS; and medicament, the latter in traditional medicine.

A plant genus of the family Cruciferae. It contains many species and cultivars used as food including cabbage, cauliflower, broccoli, Brussel sprouts, kale, collard greens, MUSTARD PLANT; (B. alba, B. junica, and B. nigra), turnips (BRASSICA NAPUS) and rapeseed (BRASSICA RAPA).

Physiological processes in biosynthesis (anabolism) and degradation (catabolism) of LIPIDS.

Food that has been prepared and stored in a way to prevent spoilage.

A microanalytical technique combining mass spectrometry and gas chromatography for the qualitative as well as quantitative determinations of compounds.

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

An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.

The refined fixed oil obtained from the seed of one or more cultivated varieties of Sesamum indicum. It is used as a solvent and oleaginous vehicle for drugs and has been used internally as a laxative and externally as a skin softener. It is used also in the manufacture of margarine, soap, and cosmetics. (Dorland, 28th ed & Random House Unabridged Dictionary, 2d ed)

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.

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.

Organic compounds with the general formula R-NCS.

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

Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).

Cultivation of PLANTS; (FRUIT; VEGETABLES; MEDICINAL HERBS) on small plots of ground or in containers.

A generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant & Hackh's Chemical Dictionary, 5th ed)

A preparation of oil that contains covalently bound IODINE. It is commonly used as a RADIOCONTRAST AGENT and as a suspension medium for CHEMOTHERAPEUTIC AGENTS.

The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.

Components of the usual diet that may provide health benefits beyond basic nutrients. Examples of functional foods include soy, nuts, chocolate, and cranberries (From NCCAM Backgrounder, March 2004, p3).

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

The principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils.

Lipids containing one or more phosphate groups, particularly those derived from either glycerol (phosphoglycerides see GLYCEROPHOSPHOLIPIDS) or sphingosine (SPHINGOLIPIDS). They are polar lipids that are of great importance for the structure and function of cell membranes and are the most abundant of membrane lipids, although not stored in large amounts in the system.

Oil obtained from seeds of Ricinus communis that is used as a cathartic and as a plasticizer.

Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)

A large lobed glandular organ in the abdomen of vertebrates that is responsible for detoxification, metabolism, synthesis and storage of various substances.

Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.

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

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.

Laws and regulations concerned with industrial processing and marketing of foods.

Pathological conditions involving the CARDIOVASCULAR SYSTEM including the HEART; the BLOOD VESSELS; or the PERICARDIUM.

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.

Oils which are used in industrial or commercial applications.

Cholesterol which is contained in or bound to low density lipoproteins (LDL), including CHOLESTEROL ESTERS and free cholesterol.

A plant species of the family APIACEAE that is widely cultivated for the edible yellow-orange root. The plant has finely divided leaves and flat clusters of small white flowers.

A carotenoid that is a precursor of VITAMIN A. It is administered to reduce the severity of photosensitivity reactions in patients with erythropoietic protoporphyria (PORPHYRIA, ERYTHROPOIETIC). (From Reynolds JEF(Ed): Martindale: The Extra Pharmacopoeia (electronic version). Micromedex, Inc, Engewood, CO, 1995.)

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.

Nutritional physiology of children aged 2-12 years.

Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.

Areas of the earth where hydrocarbon deposits of PETROLEUM and/or NATURAL GAS are located.

Food processed and manufactured for the nutritional health of children in their first year of life.

A method of studying a drug or procedure in which both the subjects and investigators are kept unaware of who is actually getting which specific treatment.

An agency of the PUBLIC HEALTH SERVICE concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc.

Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.

Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.

'Frozen foods' in a medical context typically refers to prepared or raw food items that have been rapidly cooled then stored at freezing temperatures, typically below -18 degrees Celsius, to minimize microbial growth and enzymatic reactions, thereby extending their shelf life.

The interchange of goods or commodities, especially on a large scale, between different countries or between populations within the same country. It includes trade (the buying, selling, or exchanging of commodities, whether wholesale or retail) and business (the purchase and sale of goods to make a profit). (From Random House Unabridged Dictionary, 2d ed, p411, p2005 & p283)

Food or financial assistance for food given to those in need.

Encouraging consumer behaviors most likely to optimize health potentials (physical and psychosocial) through health information, preventive programs, and access to medical care.

Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.

Naturally occurring or synthetic substances that inhibit or retard the oxidation of a substance to which it is added. They counteract the harmful and damaging effects of oxidation in animal tissues.

A systematic collection of factual data pertaining to the nutritional status of a human population within a given geographic area. Data from these surveys are used in preparing NUTRITION ASSESSMENTS.

Food and dietary formulations including elemental (chemically defined formula) diets, synthetic and semisynthetic diets, space diets, weight-reduction formulas, tube-feeding diets, complete liquid diets, and supplemental liquid and solid diets.

The science, art or practice of cultivating soil, producing crops, and raising livestock.

Naturally occurring complex liquid hydrocarbons which, after distillation, yield combustible fuels, petrochemicals, and lubricants.

Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.

Foods eaten between MEALTIMES.

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.

Agents that reduce the frequency or rate of spontaneous or induced tumors independently of the mechanism involved.

The application of knowledge to the food industry.

Essential dietary elements or organic compounds that are required in only small quantities for normal physiologic processes to occur.

Essential oil extracted from Melaleuca alternifolia (tea tree). It is used as a topical antimicrobial due to the presence of terpineol.

Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.

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.

Nutritional physiology of children aged 13-18 years.

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.

Typical way of life or manner of living characteristic of an individual or group. (From APA, Thesaurus of Psychological Index Terms, 8th ed)

Studies in which the presence or absence of disease or other health-related variables are determined in each member of the study population or in a representative sample at one particular time. This contrasts with LONGITUDINAL STUDIES which are followed over a period of time.

State of the body in relation to the consumption and utilization of nutrients.

The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease of children, infants or adolescents.

The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease.

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.

A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant.

Oil obtained from fresh livers of the cod family, Gadidae. It is a source of VITAMIN A and VITAMIN D.

A status with BODY WEIGHT that is grossly above the acceptable or desirable weight, usually due to accumulation of excess FATS in the body. The standards may vary with age, sex, genetic or cultural background. In the BODY MASS INDEX, a BMI greater than 30.0 kg/m2 is considered obese, and a BMI greater than 40.0 kg/m2 is considered morbidly obese (MORBID OBESITY).

Behaviors expressed by individuals to protect, maintain or promote their health status. For example, proper diet, and appropriate exercise are activities perceived to influence health status. Life style is closely associated with health behavior and factors influencing life style are socioeconomic, educational, and cultural.

The term "United States" in a medical context often refers to the country where a patient or study participant resides, and is not a medical term per se, but relevant for epidemiological studies, healthcare policies, and understanding differences in disease prevalence, treatment patterns, and health outcomes across various geographic locations.

The desire for FOOD generated by a sensation arising from the lack of food in the STOMACH.

Natural or synthetic dyes used as coloring agents in processed foods.

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

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)

Cultivated plants or agricultural produce such as grain, vegetables, or fruit. (From American Heritage Dictionary, 1982)

Food that is grown or manufactured in accordance with nationally regulated production standards that include restrictions on the use of pesticides, non-organic fertilizers, genetic engineering, growth hormones, irradiation, antibiotics, and non-organic ingredients.

Substituted thioglucosides. They are found in rapeseed (Brassica campestris) products and related cruciferae. They are metabolized to a variety of toxic products which are most likely the cause of hepatocytic necrosis in animals and humans.

Organic substances that are required in small amounts for maintenance and growth, but which cannot be manufactured by the human body.

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

A xanthophyll found in the major LIGHT-HARVESTING PROTEIN COMPLEXES of plants. Dietary lutein accumulates in the MACULA LUTEA.

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

Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)

Viscous, nauseating oil obtained from the shrub Croton tiglium (Euphorbaceae). It is a vesicant and skin irritant used as pharmacologic standard for skin inflammation and allergy and causes skin cancer. It was formerly used as an emetic and cathartic with frequent mortality.

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

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.

An indicator of body density as determined by the relationship of BODY WEIGHT to BODY HEIGHT. BMI=weight (kg)/height squared (m2). BMI correlates with body fat (ADIPOSE TISSUE). Their relationship varies with age and gender. For adults, BMI falls into these categories: below 18.5 (underweight); 18.5-24.9 (normal); 25.0-29.9 (overweight); 30.0 and above (obese). (National Center for Health Statistics, Centers for Disease Control and Prevention)

Studies which start with the identification of persons with a disease of interest and a control (comparison, referent) group without the disease. The relationship of an attribute to the disease is examined by comparing diseased and non-diseased persons with regard to the frequency or levels of the attribute in each group.

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

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

Pesticides or their breakdown products remaining in the environment following their normal use or accidental contamination.

Poisoning by staphylococcal toxins present in contaminated food.

Release of oil into the environment usually due to human activity.

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.

Studies in which subsets of a defined population are identified. These groups may or may not be exposed to factors hypothesized to influence the probability of the occurrence of a particular disease or other outcome. Cohorts are defined populations which, as a whole, are followed in an attempt to determine distinguishing subgroup characteristics.

Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.

Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.

A plant species of the genus CYNARA, family ASTERACEAE. The flower bud is the familiar artichoke eaten as a vegetable.

Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).

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.

Observation of a population for a sufficient number of persons over a sufficient number of years to generate incidence or mortality rates subsequent to the selection of the study group.

Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.

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

The act of making a selection among two or more alternatives, usually after a period of deliberation.

Educational institutions.

An oil from flower buds of SYZYGIUM trees which contains large amounts of EUGENOL.

*My apologies, but "Restaurants" are not a medical term and do not have a medical definition.*

Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply.

'Menu planning' in a medical context refers to the process of designing and selecting meals that meet specific dietary needs and restrictions of patients in healthcare facilities, taking into account nutritional requirements, allergies, cultural preferences, and therapeutic goals.

Retinol and derivatives of retinol that play an essential role in metabolic functioning of the retina, the growth of and differentiation of epithelial tissue, the growth of bone, reproduction, and the immune response. Dietary vitamin A is derived from a variety of CAROTENOIDS found in plants. It is enriched in the liver, egg yolks, and the fat component of dairy products.

Social and economic factors that characterize the individual or group within the social structure.

The inhabitants of rural areas or of small towns classified as rural.

Behavioral response associated with the achieving of gratification.

Compounds with a core of 10 carbons generally formed via the mevalonate pathway from the combination of 3,3-dimethylallyl pyrophosphate and isopentenyl pyrophosphate. They are cyclized and oxidized in a variety of ways. Due to the low molecular weight many of them exist in the form of essential oils (OILS, VOLATILE).

Inhaling and exhaling the smoke of burning TOBACCO.

The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.

Full gratification of a need or desire followed by a state of relative insensitivity to that particular need or desire.

A situation in which the level of living of an individual, family, or group is below the standard of the community. It is often related to a specific income level.

Oxygenated forms of carotenoids. They are usually derived from alpha and beta carotene.

A generic descriptor for all TOCOPHEROLS and TOCOTRIENOLS that exhibit ALPHA-TOCOPHEROL activity. By virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus, these compounds exhibit varying degree of antioxidant activity, depending on the site and number of methyl groups and the type of ISOPRENOIDS.

Mechanical food dispensing machines.