A food group comprised of EDIBLE PLANTS or their parts.
The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.
Regular course of eating and drinking adopted by a person or animal.
Acquired or learned food preferences.
Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.
The selection of one food over another.
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.
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.
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 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).
Organic compounds with the general formula R-NCS.
Cultivation of PLANTS; (FRUIT; VEGETABLES; MEDICINAL HERBS) on small plots of ground or in containers.
The production and movement of food items from point of origin to use or consumption.
Oils derived from plants or plant products.
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.
The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.
Records of nutrient intake over a specific period of time, usually kept by the patient.
The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.
Measurement and evaluation of the components of substances to be taken as FOOD.
Seeds from grasses (POACEAE) which are important in the diet.
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.)
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.
Total number of calories taken in daily whether ingested or by parenteral routes.
Any substances taken in by the body that provide nourishment.
Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)
The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.
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.
Nutritional physiology of children aged 2-12 years.
Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.
Encouraging consumer behaviors most likely to optimize health potentials (physical and psychosocial) through health information, preventive programs, and access to medical care.
Agents that reduce the frequency or rate of spontaneous or induced tumors independently of the mechanism involved.
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
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.
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.
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 consumption of edible substances.
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.
Procedures or techniques used to keep food from spoiling.
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.
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.
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.
Typical way of life or manner of living characteristic of an individual or group. (From APA, Thesaurus of Psychological Index Terms, 8th ed)
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.
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.
Foods eaten between MEALTIMES.
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)
'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.
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.
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.
Essential dietary elements or organic compounds that are required in only small quantities for normal physiologic processes to occur.
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.
Nutritional physiology of children aged 13-18 years.
A xanthophyll found in the major LIGHT-HARVESTING PROTEIN COMPLEXES of plants. Dietary lutein accumulates in the MACULA LUTEA.
The science, art or practice of cultivating soil, producing crops, and raising livestock.
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.
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.
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)
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.
Organic substances that are required in small amounts for maintenance and growth, but which cannot be manufactured by the human body.
A plant species of the genus CYNARA, family ASTERACEAE. The flower bud is the familiar artichoke eaten as a vegetable.
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.
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.
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.
The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.
Cultivated plants or agricultural produce such as grain, vegetables, or fruit. (From American Heritage Dictionary, 1982)
Pesticides or their breakdown products remaining in the environment following their normal use or accidental contamination.
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).
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.
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.
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.
Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.
Inhaling and exhaling the smoke of burning TOBACCO.
Addition of hydrogen to a compound, especially to an unsaturated fat or fatty acid. (From Stedman, 26th ed)
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.
State of the body in relation to the consumption and utilization of nutrients.
Oxygenated forms of carotenoids. They are usually derived from alpha and beta carotene.

Carotenoid intakes, assessed by dietary questionnaire, are associated with plasma carotenoid concentrations in an elderly population. (1/2539)

High intakes of fruits and vegetables and of carotenoids are associated with a lower risk for a variety of chronic diseases. It is therefore important to test the validity of dietary questionnaires that assess these intakes. We compared intakes of five carotenoids, as calculated from responses to the Willett 126-item food-frequency questionnaire, with corresponding biochemical measures. Subjects included 346 women and 201 men, aged 67-93 y, in the Framingham Heart Study. Unadjusted correlations were higher among women than men as follows: alpha-carotene 0.33 and 0.18, beta-carotene, 0.36 and 0.25; beta-cryptoxanthin, 0.44 and 0.32; lycopene, 0.35 and 0.21; and lutein + zeaxanthin, 0.27 and 0.10, respectively. Adjustment for age, energy intake, body mass index (BMI, kg/m2), plasma cholesterol concentrations and smoking reduced the gender differences, respectively, to the following: alpha-carotene 0.30 and 0.28; beta-carotene, 0.34 and 0.31; beta-cryptoxanthin, 0.45 and 0.36; lycopene, 0.36 and 0.31; and lutein + zeaxanthin, 0.24 and 0.14. Plots of adjusted mean plasma carotenoid concentration by quintile of respective carotenoid intake show apparent greater responsiveness among women, compared with men, to dietary intake of alpha- and beta-carotene and beta-cryptoxanthin, but similar blood-diet relationships for lycopene and lutein + zeaxanthin. Reported daily intake of fruits and vegetables correlated most strongly with plasma beta-cryptoxanthin and beta-carotene among women and with plasma alpha- and beta-carotene among men. With the exception of lutein + zeaxanthin, this dietary questionnaire does provide reasonable rankings of carotenoid status among elderly subjects, with the strongest correlations for beta-cryptoxanthin. Appropriate adjustment of confounders is necessary to clarify these associations among men.  (+info)

Glutathione-S-transferase (GSTM1) genetic polymorphisms do not affect human breast cancer risk, regardless of dietary antioxidants. (2/2539)

Glutathione-S-transferases catalyze the detoxication of carcinogen metabolites and reactive oxygen species (ROS) produced through a number of mechanisms. Glutathione-S-transferase (GST) M1 is polymorphic, and the null allele results in a lack of enzyme activity. Because there are indications that ROS may be involved in breast carcinogenesis, we sought to determine whether the GSTM1 null allele was associated with increased breast cancer, particularly among women with lower consumption of dietary sources of alpha-tocopherol, carotenoids and ascorbic acid. In a study of diet and cancer in western New York, women with primary, incident, histologically confirmed breast cancer (n = 740) and community controls (n = 810) were interviewed and an extensive food-frequency questionnaire administered. A subset of these women provided a blood specimen. DNA was extracted and genotyping performed for GSTM1. Data were available for 279 cases and 340 controls. The null allele did not increase breast cancer risk, regardless of menopausal status. There were also no differences in associations between the polymorphism and risk among lower and higher consumers of dietary sources of antioxidants or smokers and nonsmokers. These results indicate that GSTM1 genetic polymorphisms are not associated with breast cancer risk, even in an environment low in antioxidant defenses.  (+info)

Dietary variety within food groups: association with energy intake and body fatness in men and women. (3/2539)

BACKGROUND: Short-term experimental studies suggest that dietary variety may influence body fatness but no long-term human studies have been reported. OBJECTIVE: The purpose of this study was to determine whether dietary variety within food groups influences energy intake and body fatness. DESIGN: Seventy-one healthy men and women (aged 20-80 y), who provided accurate reports of dietary intake and completed a body-composition assessment, were studied. RESULTS: Dietary variety was positively associated with energy intake within each of 10 food groups (r = 0.27-0.56, P < 0.05). In multiple regression analysis with age and sex controlled for, dietary variety of sweets, snacks, condiments, entrees, and carbohydrates (as a group) was positively associated with body fatness (partial r = 0.38, P = 0.001) whereas variety from vegetables was negatively associated (partial r = -0.31, P = 0.01) (R2 = 0.46, P < 0.0001). In separate models, both a variety ratio (variety of vegetables/variety of sweets, snacks, condiments, entrees, and carbohydrates) and percentage dietary fat were significant predictors of body fatness (controlled for age and sex, partial r = -0.39 and 0.31, respectively, P < 0.01). However, dietary fat was no longer significantly associated with body fatness when the variety ratio and dietary fat were included in the same model. CONCLUSIONS: Our data, coupled with those of previous short-term studies, suggest that a high variety of sweets, snacks, condiments, entrees, and carbohydrates coupled with a low variety of vegetables promotes long-term increases in energy intake and body fatness. These findings may help explain the rising prevalence of obesity.  (+info)

Chemoprevention of cancer by isothiocyanates, modifiers of carcinogen metabolism. (4/2539)

Substantial quantities of isothiocyanates are released upon consumption of normal amounts of a number of cruciferous vegetables. Some of these naturally occurring isothiocyanates such as phenethyl isothiocyanate (PEITC), benzyl isothiocyanate (BITC) and sulforaphane are effective inhibitors of cancer induction in rodents treated with carcinogens. A large amount of data demonstrate that isothiocyanates act as cancer chemopreventive agents by favorably modifying carcinogen metabolism via inhibition of Phase 1 enzymes and/or induction of Phase 2 enzymes. These effects are quite specific, depending on the structure of the isothiocyanate and carcinogen. One of the most thoroughly studied examples of isothiocyanate inhibition of rodent carcinogenesis is inhibition of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK)-induced lung tumorigenesis by PEITC. This occurs because PEITC blocks the metabolic activation of NNK, resulting in increased urinary excretion of detoxified metabolites. Similar effects on NNK metabolism have been observed in smokers who consumed watercress, a source of PEITC. On the basis of these observations and knowledge of the carcinogenic constituents of cigarette smoke, a strategy for chemoprevention of lung cancer can be developed.  (+info)

Pancreatic cancer risk and nutrition-related methyl-group availability indicators in male smokers. (5/2539)

BACKGROUND: Few risk factors for pancreatic cancer have been identified, with age and cigarette smoking being the most consistent. The protective effect associated with consumption of fruits and vegetables-the major dietary sources of folate-is suggestive of a role for factors influencing cellular methylation reactions; however, to our knowledge, no study has investigated this relationship. Whether biochemical indicators of methyl-group availability are associated with exocrine pancreatic cancer risk was the focus of this investigation. METHODS: We conducted a nested case-control study within the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study cohort of 29133 male Finnish smokers aged 50-69 years. One hundred twenty-six subjects with incident exocrine pancreatic cancer were matched by date of baseline blood draw (+/-30 days), study center, age (+/-5 years), trial intervention group, and completion of dietary history to 247 control subjects, who were alive and free from cancer at the time the case subjects were diagnosed. Odds ratios (ORs) and 95% confidence intervals (CIs) were determined by use of conditional logistic regression. Reported P values are two-tailed. RESULTS: Serum folate and pyridoxal-5'-phosphate (PLP) concentrations showed statistically significant inverse dose-response relationships with pancreatic cancer risk, with the highest serum tertiles having approximately half the risk of the lowest (folate: OR = 0.45; 95% CI = 0.24-0.82; P for trend = .009, and PLP: OR = 0.48; 95% CI = 0.26-0.88; P for trend = .02). An increased pancreatic cancer risk was also observed with greater exposure to cigarettes (e.g., pack-years [number of packs smoked per day x number of years of smoking], highest versus lowest quartile: OR = 2.13; 95% CI = 1.13-3.99; P for trend = .04). CONCLUSIONS: These results support the hypothesis that maintaining adequate folate and pyridoxine status may reduce the risk of pancreatic cancer and confirm the risk previously associated with cigarette smoking.  (+info)

Comparison of serum carotenoid responses between women consuming vegetable juice and women consuming raw or cooked vegetables. (6/2539)

The objective of this study was to examine serum concentrations of alpha-carotene, beta-carotene, lutein, lycopene, and beta-cryptoxanthin due to consumption of vegetable juice versus raw or cooked vegetables. Subjects included female breast cancer patients who had undergone surgical resection and who were enrolled in a feasibility study for a trial examining the influence of diet on breast cancer recurrence. A high-vegetable, low-fat diet was the focus of the intervention, and some of the subjects were specifically encouraged to consume vegetable juice. At 12 months, blood samples were collected and analyzed for carotenoid concentrations via high-performance liquid chromatography methodology. Matched analysis and paired t test were conducted on two groups: those who consumed vegetable juice (the juice group) and those who consumed raw or cooked vegetables (no juice group). Serum concentrations of alpha-carotene and lutein were significantly higher in the vegetable juice group than in the raw or cooked vegetable group (P < 0.05 and P = 0.05, respectively). Paired t test analysis did not demonstrate a significant difference in serum values of beta-carotene, lycopene, and beta-cryptoxanthin between subjects consuming juice and those not consuming any juice. These results suggest that alpha-carotene and lutein appear to be more bioavailable in the juice form than in raw or cooked vegetables. Therefore, the food form consumed may contribute to the variability in serum carotenoid response to vegetable and fruit interventions in clinical studies.  (+info)

Food groups and colorectal cancer risk. (7/2539)

Most studies of diet and colorectal cancer have considered nutrients and micronutrients, but the role of foods or food groups remains open to debate. To elucidate the issue, we examined data from a case-control study conducted between 1992 and 1997 in the Swiss canton of Vaud. Cases were 223 patients (142 men, 81 women) with incident, histologically confirmed colon (n= 119) or rectal (n= 104) cancer (median age 63 years), linked with the Cancer Registry of the Swiss Canton of Vaud, and controls were 491 subjects (211 men, 280 women, median age 58 years) admitted to the same university hospital for a wide spectrum of acute non-neoplastic conditions unrelated to long-term modifications of diet. Odds ratios (OR) were obtained after allowance for age, sex, education, smoking, alcohol, body mass index, physical activity and total energy intake. Significant associations were observed for refined grain (OR = 1.32 for an increase of one serving per day), and red meat (OR = 1.54), pork and processed meat (OR = 1.27), alcohol (OR = 1.28), and significant protections for whole grain (OR = 0.85), raw (OR = 0.85) and cooked vegetables (OR = 0.69), citrus (OR = 0.86) and other fruits (OR = 0.85), and for coffee (OR = 0.73). Garlic was also protective (OR = 0.32 for the highest tertile of intake). These findings in a central European population support the hypothesis that a diet rich in refined grains and red meat increases the risk of colorectal cancer; they, therefore, support the recommendation to substitute whole grains for refined grain, to limit meat intake, and to increase fruit and vegetable consumption.  (+info)

Potassium, magnesium, and fruit and vegetable intakes are associated with greater bone mineral density in elderly men and women. (8/2539)

BACKGROUND: Osteoporosis and related fractures will be growing public health problems as the population ages. It is therefore of great importance to identify modifiable risk factors. OBJECTIVE: We investigated associations between dietary components contributing to an alkaline environment (dietary potassium, magnesium, and fruit and vegetables) and bone mineral density (BMD) in elderly subjects. DESIGN: Dietary intake measures were associated with both cross-sectional (baseline) and 4-y longitudinal change in BMD among surviving members of the original cohort of the Framingham Heart Study. Dietary and supplement intakes were assessed by food-frequency questionnaire, and BMD was measured at 3 hip sites and 1 forearm site. RESULTS: Greater potassium intake was significantly associated with greater BMD at all 4 sites for men and at 3 sites for women (P < 0.05). Magnesium intake was associated with greater BMD at one hip site for both men and women and in the forearm for men. Fruit and vegetable intake was associated with BMD at 3 sites for men and 2 for women. Greater intakes of potassium and magnesium were also each associated with less decline in BMD at 2 hip sites, and greater fruit and vegetable intake was associated with less decline at 1 hip site, in men. There were no significant associations between baseline diet and subsequent bone loss in women. CONCLUSION: These results support the hypothesis that alkaline-producing dietary components, specifically, potassium, magnesium, and fruit and vegetables, contribute to maintenance of BMD.  (+info)

I'm sorry for any confusion, but "vegetables" is not a term that has a medical definition. It is a dietary category that includes various plant-based foods, typically referring to the edible parts of herbaceous plants excluding fruit (but including seeds), such as leaves, stems, roots, tubers, and bulbs.

However, in a nutritional or clinical context, vegetables are often defined by their nutrient content. For example, they may be classified as foods that are high in certain vitamins, minerals, and fiber, and low in calories and fat. Different healthcare professionals or organizations might have slightly different definitions or classifications of what constitutes a vegetable, but there is no single medical definition for this term.

I'm sorry for any confusion, but "fruit" is not a medical term per se. It is a common term used to describe the part of a plant that develops from the ovary after flowering and contains seeds. However, in a nutritional or dietary context, "fruits" are often referred to as foods that are typically sweet and juicy, and come from plants' flowers. They are rich in fiber, vitamins, and minerals, making them an essential part of a healthy diet. But in a strict medical sense, there isn't a specific definition for "fruit."

A diet, in medical terms, refers to the planned and regular consumption of food and drinks. It is a balanced selection of nutrient-rich foods that an individual eats on a daily or periodic basis to meet their energy needs and maintain good health. A well-balanced diet typically includes a variety of fruits, vegetables, whole grains, lean proteins, and low-fat dairy products.

A diet may also be prescribed for therapeutic purposes, such as in the management of certain medical conditions like diabetes, hypertension, or obesity. In these cases, a healthcare professional may recommend specific restrictions or modifications to an individual's regular diet to help manage their condition and improve their overall health.

It is important to note that a healthy and balanced diet should be tailored to an individual's age, gender, body size, activity level, and any underlying medical conditions. Consulting with a healthcare professional, such as a registered dietitian or nutritionist, can help ensure that an individual's dietary needs are being met in a safe and effective way.

"Food habits" refer to the established patterns or behaviors that individuals develop in relation to their food choices and eating behaviors. These habits can include preferences for certain types of foods, meal timing, portion sizes, and dining experiences. Food habits are influenced by a variety of factors including cultural background, personal beliefs, taste preferences, social norms, and economic resources. They can have significant impacts on an individual's nutritional status, overall health, and quality of life.

It is important to note that while "food habits" may not be a formal medical term, it is often used in the context of nutrition and public health research and interventions to describe the behaviors related to food choices and eating patterns.

A diet survey is a questionnaire or interview designed to gather information about an individual's eating habits and patterns. It typically includes questions about the types and quantities of foods and beverages consumed, meal frequency and timing, and any dietary restrictions or preferences. The purpose of a diet survey is to assess an individual's nutritional intake and identify areas for improvement or intervention in order to promote health and prevent or manage chronic diseases. Diet surveys may also be used in research settings to gather data on the eating habits of larger populations.

Food preferences are personal likes or dislikes towards certain types of food or drinks, which can be influenced by various factors such as cultural background, individual experiences, taste, texture, smell, appearance, and psychological factors. Food preferences can also be shaped by dietary habits, nutritional needs, health conditions, and medication requirements. They play a significant role in shaping an individual's dietary choices and overall eating behavior, which can have implications for their nutritional status, growth, development, and long-term health outcomes.

Carotenoids are a class of pigments that are naturally occurring in various plants and fruits. They are responsible for the vibrant colors of many vegetables and fruits, such as carrots, pumpkins, tomatoes, and leafy greens. There are over 600 different types of carotenoids, with beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin being some of the most well-known.

Carotenoids have antioxidant properties, which means they can help protect the body's cells from damage caused by free radicals. Some carotenoids, such as beta-carotene, can be converted into vitamin A in the body, which is important for maintaining healthy vision, skin, and immune function. Other carotenoids, such as lycopene and lutein, have been studied for their potential role in preventing chronic diseases, including cancer and heart disease.

In addition to being found in plant-based foods, carotenoids can also be taken as dietary supplements. However, it is generally recommended to obtain nutrients from whole foods rather than supplements whenever possible, as food provides a variety of other beneficial compounds that work together to support health.

Vegetable proteins, also known as plant-based proteins, are nitrogenous organic compounds derived from plants. These proteins are composed of amino acid chains that are essential for the growth, repair, and maintenance of body tissues. Vegetable proteins can be found in a wide variety of plant sources such as legumes (e.g., beans, lentils, peas), grains (e.g., rice, wheat, corn), nuts, seeds, and vegetables.

It is important to note that while vegetable proteins are often considered "incomplete" because they may lack one or more of the essential amino acids found in animal-based proteins, consuming a variety of plant-based protein sources throughout the day can provide all the necessary amino acids for a healthy diet. Vegetarian and vegan diets that are well-planned can meet protein needs without the use of animal products.

Brassicaceae is a scientific family name in the field of botany, which includes a group of plants commonly known as the mustard family or crucifers. This family includes many economically important crops such as broccoli, cauliflower, kale, cabbage, brussels sprouts, turnips, radishes, and mustards. The name Brassicaceae comes from the genus Brassica, which includes many of these familiar vegetables.

Plants in this family are characterized by their flowers, which have four petals arranged in a cross-like pattern, hence the common name "crucifers." They also typically have four sepals, six stamens, and two fused carpels that form a fruit called a silique or silicle.

Brassicaceae plants are known for their production of glucosinolates, which are sulfur-containing compounds that give these plants their characteristic pungent or bitter flavors. When the plant tissues are damaged, such as during chewing, the glucosinolates are broken down into isothiocyanates, which have been shown to have potential health benefits, including anti-cancer properties.

'Allium' is a genus of plants that includes several species which are commonly used as vegetables or spices, such as onions, garlic, leeks, shallots, and chives. These plants are characterized by their distinctive strong smell and taste, which are caused by sulfur-containing compounds. They have been widely used in traditional medicine for their potential health benefits, including antibacterial, antiviral, and anti-inflammatory properties.

'Brassica' is a term used in botanical nomenclature, specifically within the family Brassicaceae. It refers to a genus of plants that includes various vegetables such as broccoli, cabbage, cauliflower, kale, and mustard greens. These plants are known for their nutritional value and health benefits. They contain glucosinolates, which have been studied for their potential anti-cancer properties. However, it is not a medical term per se, but rather a taxonomic category used in the biological sciences.

Isothiocyanates are organic compounds that contain a functional group made up of a carbon atom, a nitrogen atom, and a sulfur atom, with the formula RN=C=S (where R can be an alkyl or aryl group). They are commonly found in cruciferous vegetables such as broccoli, brussels sprouts, and wasabi. Isothiocyanates have been studied for their potential health benefits, including their anticancer and anti-inflammatory properties. However, they can also be toxic in high concentrations.

I must apologize, but "Gardening" is not a term that has a medical definition. Gardening is an activity that involves the cultivation and care of plants, typically in a garden or other outdoor space. It may include tasks such as planting, watering, weeding, pruning, and harvesting. While gardening can have physical and mental health benefits, it is not a medical term or concept.

I'm sorry for any confusion, but "Food Supply" is not a term that has a specific medical definition. It is a more general term related to the availability and distribution of food. However, in a broader public health context, "food supply" can refer to the overall system and infrastructure that provides food to a population, including agricultural practices, food processing, distribution, and accessibility. Ensuring a safe and adequate food supply is an important aspect of public health and preventive medicine.

Medical definitions generally do not include plant oils as a specific term. However, in a biological or biochemical context, plant oils, also known as vegetable oils, are defined as lipid extracts derived from various parts of plants such as seeds, fruits, and leaves. They mainly consist of triglycerides, which are esters of glycerol and three fatty acids. The composition of fatty acids can vary between different plant sources, leading to a range of physical and chemical properties that make plant oils useful for various applications in the pharmaceutical, cosmetic, and food industries. Some common examples of plant oils include olive oil, coconut oil, sunflower oil, and jojoba oil.

Nutrition policy refers to a set of guidelines, regulations, or laws established by governmental or organizational bodies to promote healthy eating habits and reduce the risk of diet-related chronic diseases. These policies aim to create an environment that supports and encourages individuals to make healthier food choices. Nutrition policies can cover various aspects such as food labeling, nutrition education, food safety, agricultural practices, and access to affordable and nutritious foods. They may also address issues related to marketing and advertising of unhealthy food products, particularly to children. The ultimate goal of nutrition policy is to improve public health by creating a food environment that supports optimal nutrition and well-being.

Recommended Dietary Allowances (RDAs) are the average daily levels of nutrients that are sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a specific life stage and gender group. They are considered as the gold standard for establishing nutrient intake recommendations and are used as a benchmark for planning and assessing the nutrient intakes of individuals and populations. The RDAs are established by the Food and Nutrition Board of the National Academies of Sciences, Engineering, and Medicine in the United States. They represent the minimum daily amounts of various nutrients that are necessary to prevent deficiencies and maintain good health.

Diet records are documents used to track and record an individual's food and beverage intake over a specific period. These records may include details such as the type and quantity of food consumed, time of consumption, and any related observations or notes. Diet records can be used for various purposes, including assessing dietary habits and patterns, identifying potential nutritional deficiencies or excesses, and developing personalized nutrition plans. They are often used in research, clinical settings, and weight management programs.

Dietary fiber, also known as roughage, is the indigestible portion of plant foods that makes up the structural framework of the plants we eat. It is composed of cellulose, hemicellulose, pectin, gums, lignins, and waxes. Dietary fiber can be classified into two categories: soluble and insoluble.

Soluble fiber dissolves in water to form a gel-like material in the gut, which can help slow down digestion, increase feelings of fullness, and lower cholesterol levels. Soluble fiber is found in foods such as oats, barley, fruits, vegetables, legumes, and nuts.

Insoluble fiber does not dissolve in water and passes through the gut intact, helping to add bulk to stools and promote regular bowel movements. Insoluble fiber is found in foods such as whole grains, bran, seeds, and the skins of fruits and vegetables.

Dietary fiber has numerous health benefits, including promoting healthy digestion, preventing constipation, reducing the risk of heart disease, controlling blood sugar levels, and aiding in weight management. The recommended daily intake of dietary fiber is 25-38 grams per day for adults, depending on age and gender.

"Food analysis" is not a medical term per se, but it falls under the broader field of food science and nutrition. Food analysis refers to the laboratory methods and techniques used to determine the composition and quality of food products. This can include testing for nutrients (such as proteins, fats, carbohydrates, vitamins, and minerals), contaminants (like heavy metals, pesticides, or allergens), and other components that may affect the safety, quality, or authenticity of food.

The results of food analysis can be used to ensure compliance with regulatory standards, develop new food products, assess the nutritional value of diets, investigate food-borne illnesses, and monitor trends in food consumption. While not a medical definition, food analysis is an important tool for promoting public health and preventing diet-related diseases.

Cereals, in a medical context, are not specifically defined. However, cereals are generally understood to be grasses of the family Poaceae that are cultivated for the edible components of their grain (the seed of the grass). The term "cereal" is derived from Ceres, the Roman goddess of agriculture and harvest.

The most widely consumed cereals include:

1. Wheat
2. Rice
3. Corn (Maize)
4. Barley
5. Oats
6. Millet
7. Sorghum
8. Rye

Cereals are a significant part of the human diet, providing energy in the form of carbohydrates, as well as protein, fiber, vitamins, and minerals. They can be consumed in various forms, such as whole grains, flour, flakes, or puffed cereals. Some people may have allergies or intolerances to specific cereals, like celiac disease, an autoimmune disorder that requires a gluten-free diet (wheat, barley, and rye contain gluten).

'Daucus carota' is the scientific name for the common carrot, a root vegetable that is widely consumed and cultivated around the world. Carrots are rich in beta-carotene, a type of vitamin A, and are also a good source of dietary fiber, vitamin K, potassium, and other nutrients.

The 'Daucus' part of the name refers to the genus of plants that carrots belong to, while 'carota' is the specific species name. This plant is native to Europe and Southwestern Asia, but it is now grown in many parts of the world due to its popularity as a food crop.

Carrots can be consumed raw or cooked and are often used in a variety of dishes such as salads, soups, stews, and juices. They come in different colors, including orange, purple, yellow, and white, although the most common type is the orange one. Carrots have numerous health benefits, such as improving vision, reducing the risk of heart disease, and promoting healthy skin.

Beta-carotene is a type of carotenoid, which is a pigment found in plants that gives them their vibrant colors. It is commonly found in fruits and vegetables, such as carrots, sweet potatoes, and spinach.

Beta-carotene is converted into vitamin A in the body, which is an essential nutrient for maintaining healthy vision, immune function, and cell growth. It acts as an antioxidant, helping to protect cells from damage caused by free radicals.

According to the medical definition, beta-carotene is a provitamin A carotenoid that is converted into vitamin A in the body. It has a variety of health benefits, including supporting eye health, boosting the immune system, and reducing the risk of certain types of cancer. However, it is important to note that excessive consumption of beta-carotene supplements can lead to a condition called carotenemia, which causes the skin to turn yellow or orange.

A questionnaire in the medical context is a standardized, systematic, and structured tool used to gather information from individuals regarding their symptoms, medical history, lifestyle, or other health-related factors. It typically consists of a series of written questions that can be either self-administered or administered by an interviewer. Questionnaires are widely used in various areas of healthcare, including clinical research, epidemiological studies, patient care, and health services evaluation to collect data that can inform diagnosis, treatment planning, and population health management. They provide a consistent and organized method for obtaining information from large groups or individual patients, helping to ensure accurate and comprehensive data collection while minimizing bias and variability in the information gathered.

"Energy intake" is a medical term that refers to the amount of energy or calories consumed through food and drink. It is an important concept in the study of nutrition, metabolism, and energy balance, and is often used in research and clinical settings to assess an individual's dietary habits and health status.

Energy intake is typically measured in kilocalories (kcal) or joules (J), with one kcal equivalent to approximately 4.184 J. The recommended daily energy intake varies depending on factors such as age, sex, weight, height, physical activity level, and overall health status.

It's important to note that excessive energy intake, particularly when combined with a sedentary lifestyle, can lead to weight gain and an increased risk of chronic diseases such as obesity, type 2 diabetes, and cardiovascular disease. On the other hand, inadequate energy intake can lead to malnutrition, decreased immune function, and other health problems. Therefore, it's essential to maintain a balanced energy intake that meets individual nutritional needs while promoting overall health and well-being.

A medical definition of 'food' would be:

"Substances consumed by living organisms, usually in the form of meals, which contain necessary nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and water. These substances are broken down during digestion to provide energy, build and repair tissues, and regulate bodily functions."

It's important to note that while this is a medical definition, it also aligns with common understanding of what food is.

A beverage is a drink intended for human consumption. The term is often used to refer to any drink that is not alcoholic or, in other words, non-alcoholic beverages. This includes drinks such as water, juice, tea, coffee, and soda. However, it can also include alcoholic drinks like beer, wine, and spirits.

In a medical context, beverages are often discussed in relation to their impact on health. For example, sugary drinks like soda and energy drinks have been linked to obesity, diabetes, and other health problems. On the other hand, drinks like water and unsweetened tea can help to keep people hydrated and may have other health benefits.

It's important for individuals to be mindful of their beverage choices and to choose options that are healthy and support their overall well-being. This may involve limiting sugary drinks, choosing water or unsweetened tea instead of soda, and avoiding excessive caffeine intake.

"Cooking" is not a medical term, but it generally refers to the process of preparing and cooking food. In a medical or nutritional context, "cooking" may refer to the application of heat to food in order to make it safe and more palatable to eat, as well as to improve its nutritional value and digestibility.

Cooking can also have an impact on the nutrient content of food. For example, cooking certain vegetables can increase their bioavailability, or the amount of a nutrient that is available for absorption by the body. On the other hand, cooking some foods at high temperatures or for long periods of time can lead to the loss of certain nutrients, such as vitamins C and B.

It's important to note that the way food is cooked can also affect its safety. For example, undercooked meat, poultry, and seafood can harbor harmful bacteria, such as Salmonella and E. coli, which can cause foodborne illness. It's essential to cook these foods thoroughly to reduce the risk of infection.

In summary, while "cooking" is not a medical term, it has important implications for food safety, nutrition, and digestion.

Nutritive value is a term used to describe the amount and kind of nutrients, such as carbohydrates, proteins, fats, vitamins, minerals, and water, that a food provides. It refers to the ability of a food to supply the necessary components for growth, repair, maintenance, and energy in the body. The nutritive value of a food is usually expressed in terms of its content of these various nutrients per 100 grams or per serving. Foods with high nutritive value are those that provide a significant amount of essential nutrients in relation to their calorie content.

"Child Nutritional Physiological Phenomena" is a broad term that refers to various physical and biological processes related to nutrition in children. While I couldn't find a precise medical definition for this specific phrase, I can provide you with some key physiological phenomena associated with child nutrition. These include:

1. Growth and Development: Proper nutrition is crucial for normal growth and development in children. Adequate intake of essential nutrients, vitamins, and minerals supports physical growth, brain development, and overall well-being.
2. Digestion and Absorption: The gastrointestinal tract undergoes significant changes during childhood, affecting the ability to digest and absorb various nutrients. For example, lactase production decreases in some children after weaning, leading to lactose intolerance.
3. Energy Metabolism: Children have higher energy requirements per unit of body weight compared to adults due to their rapid growth and development. Proper nutrition ensures efficient energy metabolism and prevents issues like obesity or undernutrition.
4. Immune Function: Nutrition plays a vital role in supporting the immune system. Adequate intake of nutrients like vitamin C, vitamin D, iron, zinc, and protein helps maintain immune function and resistance to infections.
5. Micronutrient Deficiencies: Inadequate nutrition can lead to micronutrient deficiencies, which may impair children's growth, cognitive development, and overall health. Examples include iron deficiency anemia, vitamin A deficiency, and iodine deficiency disorders.
6. Overnutrition and Obesity: Excessive energy intake, coupled with reduced physical activity, can lead to overweight and obesity in children. This increases the risk of developing non-communicable diseases like diabetes, cardiovascular disease, and certain types of cancer later in life.
7. Food Allergies and Intolerances: Children are more prone to food allergies and intolerances than adults. These can manifest as various symptoms, such as skin rashes, digestive issues, or respiratory problems, and may require dietary modifications.
8. Eating Behaviors and Preferences: Childhood is a critical period for shaping eating behaviors and food preferences. Exposure to a variety of healthy foods during this stage can help establish lifelong healthy eating habits.

"Food Services" in a medical context typically refers to the provision and delivery of food and nutrition services to patients in hospitals, clinics, or other healthcare facilities. This can include:

1. Nutrition assessment and care planning by registered dietitians.
2. Food preparation and meal service that meet the dietary needs and restrictions of patients.
3. Special diets for patients with specific medical conditions (e.g., diabetes, heart disease, food allergies).
4. Enteral and parenteral nutrition support for patients who cannot eat or digest food normally.
5. Education for patients and their families about diet and nutrition.
6. Implementation of food safety and sanitation practices to prevent infection and ensure the quality of food.

The goal of food services in healthcare facilities is to promote optimal nutritional status, support recovery, and enhance patient satisfaction and well-being.

Health promotion is the process of enabling people to increase control over their health and its determinants, and to improve their health. It moves beyond a focus on individual behavior change to include social and environmental interventions that can positively influence the health of individuals, communities, and populations. Health promotion involves engaging in a wide range of activities, such as advocacy, policy development, community organization, and education that aim to create supportive environments and personal skills that foster good health. It is based on principles of empowerment, participation, and social justice.

Anticarcinogenic agents are substances that prevent, inhibit or reduce the development of cancer. They can be natural or synthetic compounds that interfere with the process of carcinogenesis at various stages, such as initiation, promotion, and progression. Anticarcinogenic agents may work by preventing DNA damage, promoting DNA repair, reducing inflammation, inhibiting cell proliferation, inducing apoptosis (programmed cell death), or modulating immune responses.

Examples of anticarcinogenic agents include chemopreventive agents, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and retinoids; phytochemicals found in fruits, vegetables, and other plant-based foods; and medications used to treat cancer, such as chemotherapy, radiation therapy, and targeted therapies.

It is important to note that while some anticarcinogenic agents have been shown to be effective in preventing or reducing the risk of certain types of cancer, they may also have potential side effects and risks. Therefore, it is essential to consult with a healthcare professional before using any anticarcinogenic agent for cancer prevention or treatment purposes.

"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.

Medical Definition:

"Risk factors" are any attribute, characteristic or exposure of an individual that increases the likelihood of developing a disease or injury. They can be divided into modifiable and non-modifiable risk factors. Modifiable risk factors are those that can be changed through lifestyle choices or medical treatment, while non-modifiable risk factors are inherent traits such as age, gender, or genetic predisposition. Examples of modifiable risk factors include smoking, alcohol consumption, physical inactivity, and unhealthy diet, while non-modifiable risk factors include age, sex, and family history. It is important to note that having a risk factor does not guarantee that a person will develop the disease, but rather indicates an increased susceptibility.

A Nutrition Assessment is a systematic and comprehensive evaluation of an individual's nutritional status, which is carried out by healthcare professionals such as registered dietitians or nutritionists. The assessment typically involves collecting and analyzing data related to various factors that influence nutritional health, including:

1. Anthropometric measurements: These include height, weight, waist circumference, blood pressure, and other physical measures that can provide insights into an individual's overall health status and risk of chronic diseases.
2. Dietary intake assessment: This involves evaluating an individual's dietary patterns, food preferences, and eating habits to determine whether they are meeting their nutritional needs through their diet.
3. Biochemical assessments: These include blood tests and other laboratory measures that can provide information about an individual's nutrient status, such as serum levels of vitamins, minerals, and other nutrients.
4. Clinical assessment: This involves reviewing an individual's medical history, current medications, and any symptoms or health conditions that may be impacting their nutritional health.
5. Social and economic assessment: This includes evaluating an individual's access to food, income, education level, and other social determinants of health that can affect their ability to obtain and consume a healthy diet.

The goal of a Nutrition Assessment is to identify any nutritional risks or deficiencies and develop a personalized nutrition plan to address them. This may involve making dietary recommendations, providing education and counseling, or referring the individual to other healthcare professionals for further evaluation and treatment.

Food contamination is the presence of harmful microorganisms, chemicals, or foreign substances in food or water that can cause illness or injury to individuals who consume it. This can occur at any stage during production, processing, storage, or preparation of food, and can result from various sources such as:

1. Biological contamination: This includes the presence of harmful bacteria, viruses, parasites, or fungi that can cause foodborne illnesses. Examples include Salmonella, E. coli, Listeria, and norovirus.

2. Chemical contamination: This involves the introduction of hazardous chemicals into food, which may occur due to poor handling practices, improper storage, or exposure to environmental pollutants. Common sources of chemical contamination include pesticides, cleaning solvents, heavy metals, and natural toxins produced by certain plants or fungi.

3. Physical contamination: This refers to the presence of foreign objects in food, such as glass, plastic, hair, or insects, which can pose a choking hazard or introduce harmful substances into the body.

Preventing food contamination is crucial for ensuring food safety and protecting public health. Proper hygiene practices, temperature control, separation of raw and cooked foods, and regular inspections are essential measures to minimize the risk of food contamination.

The medical definition of "eating" refers to the process of consuming and ingesting food or nutrients into the body. This process typically involves several steps, including:

1. Food preparation: This may involve cleaning, chopping, cooking, or combining ingredients to make them ready for consumption.
2. Ingestion: The act of taking food or nutrients into the mouth and swallowing it.
3. Digestion: Once food is ingested, it travels down the esophagus and enters the stomach, where it is broken down by enzymes and acids to facilitate absorption of nutrients.
4. Absorption: Nutrients are absorbed through the walls of the small intestine and transported to cells throughout the body for use as energy or building blocks for growth and repair.
5. Elimination: Undigested food and waste products are eliminated from the body through the large intestine (colon) and rectum.

Eating is an essential function that provides the body with the nutrients it needs to maintain health, grow, and repair itself. Disorders of eating, such as anorexia nervosa or bulimia nervosa, can have serious consequences for physical and mental health.

Health behavior can be defined as a series of actions and decisions that individuals take to protect, maintain or promote their health and well-being. These behaviors can include activities such as engaging in regular exercise, eating a healthy diet, getting sufficient sleep, practicing safe sex, avoiding tobacco and excessive alcohol consumption, and managing stress.

Health behaviors are influenced by various factors, including knowledge and attitudes towards health, beliefs and values, cultural norms, social support networks, environmental factors, and individual genetic predispositions. Understanding health behaviors is essential for developing effective public health interventions and promoting healthy lifestyles to prevent chronic diseases and improve overall quality of life.

Food preservation, in the context of medical and nutritional sciences, refers to the process of treating, handling, and storing food items to reduce the risk of foodborne illness and to extend their shelf life. The goal is to prevent the growth of pathogenic microorganisms such as bacteria, yeasts, and mold, as well as to slow down the oxidation process that can lead to spoilage.

Common methods of food preservation include:

1. Refrigeration and freezing: These techniques slow down the growth of microorganisms and enzyme activity that cause food to spoil.
2. Canning: This involves sealing food in airtight containers, then heating them to destroy microorganisms and inactivate enzymes.
3. Dehydration: Removing water from food inhibits the growth of bacteria, yeasts, and molds.
4. Acidification: Adding acidic ingredients like lemon juice or vinegar can lower the pH of food, making it less hospitable to microorganisms.
5. Fermentation: This process involves converting sugars into alcohol or acids using bacteria or yeasts, which can preserve food and also enhance its flavor.
6. Irradiation: Exposing food to small doses of radiation can kill bacteria, parasites, and insects, extending the shelf life of certain foods.
7. Pasteurization: Heating food to a specific temperature for a set period of time can destroy harmful bacteria while preserving the nutritional value and taste.

Proper food preservation is crucial in preventing foodborne illnesses and ensuring the safety and quality of the food supply.

Dietary fats, also known as fatty acids, are a major nutrient that the body needs for energy and various functions. They are an essential component of cell membranes and hormones, and they help the body absorb certain vitamins. There are several types of dietary fats:

1. Saturated fats: These are typically solid at room temperature and are found in animal products such as meat, butter, and cheese, as well as tropical oils like coconut and palm oil. Consuming a high amount of saturated fats can raise levels of unhealthy LDL cholesterol and increase the risk of heart disease.
2. Unsaturated fats: These are typically liquid at room temperature and can be further divided into monounsaturated and polyunsaturated fats. Monounsaturated fats, found in foods such as olive oil, avocados, and nuts, can help lower levels of unhealthy LDL cholesterol while maintaining levels of healthy HDL cholesterol. Polyunsaturated fats, found in foods such as fatty fish, flaxseeds, and walnuts, have similar effects on cholesterol levels and also provide essential omega-3 and omega-6 fatty acids that the body cannot produce on its own.
3. Trans fats: These are unsaturated fats that have been chemically modified to be solid at room temperature. They are often found in processed foods such as baked goods, fried foods, and snack foods. Consuming trans fats can raise levels of unhealthy LDL cholesterol and lower levels of healthy HDL cholesterol, increasing the risk of heart disease.

It is recommended to limit intake of saturated and trans fats and to consume more unsaturated fats as part of a healthy diet.

Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, which are unstable molecules that the body produces as a reaction to environmental and other pressures. Antioxidants are able to neutralize free radicals by donating an electron to them, thus stabilizing them and preventing them from causing further damage to the cells.

Antioxidants can be found in a variety of foods, including fruits, vegetables, nuts, and grains. Some common antioxidants include vitamins C and E, beta-carotene, and selenium. Antioxidants are also available as dietary supplements.

In addition to their role in protecting cells from damage, antioxidants have been studied for their potential to prevent or treat a number of health conditions, including cancer, heart disease, and age-related macular degeneration. However, more research is needed to fully understand the potential benefits and risks of using antioxidant supplements.

In a medical context, "meat" generally refers to the flesh of animals that is consumed as food. This includes muscle tissue, as well as fat and other tissues that are often found in meat products. However, it's worth noting that some people may have dietary restrictions or medical conditions that prevent them from consuming meat, so it's always important to consider individual preferences and needs when discussing food options.

It's also worth noting that the consumption of meat can have both positive and negative health effects. On the one hand, meat is a good source of protein, iron, vitamin B12, and other essential nutrients. On the other hand, consuming large amounts of red and processed meats has been linked to an increased risk of heart disease, stroke, and certain types of cancer. Therefore, it's generally recommended to consume meat in moderation as part of a balanced diet.

I'm sorry for any confusion, but "life style" is not a term that has a specific medical definition. It generally refers to the way an individual or group lives, including their habits, behaviors, and preferences in areas such as diet, exercise, recreation, and stress management. Some lifestyle factors can have a significant impact on health outcomes and risk for certain diseases. However, it is not a medical term with a specific clinical meaning.

Dairy products are foods produced from the milk of animals, primarily cows but also goats, sheep, and buffalo. The term "dairy" refers to the place or process where these products are made. According to the medical definition, dairy products include a variety of foods such as:

1. Milk - This is the liquid produced by mammals to feed their young. It's rich in nutrients like calcium, protein, and vitamins A, D, and B12.
2. Cheese - Made from milk, it can vary greatly in texture, taste, and nutritional content depending on the type. Cheese is a good source of protein and calcium.
3. Yogurt - This is formed by bacterial fermentation of milk. It contains probiotics which are beneficial bacteria that can help maintain gut health.
4. Butter - Made from cream or churned milk, butter is high in fat and calories but also provides some essential nutrients like vitamin A.
5. Ice Cream - A frozen dessert made from cream, milk, sugar, and often egg yolks. While it can be a source of calcium and protein, it's also high in sugar and should be consumed in moderation.
6. Casein and Whey Proteins - These are proteins derived from milk that are often used as dietary supplements for muscle building and recovery after exercise.

Individuals who are lactose intolerant may have difficulty digesting dairy products due to the sugar lactose found in them. For such individuals, there are lactose-free versions of these products available or they can opt for plant-based alternatives like almond milk, soy milk, etc.

Edible plants are those that can be safely consumed by humans and other animals as a source of nutrition. They have various parts (such as fruits, vegetables, seeds, roots, stems, and leaves) that can be used for food after being harvested and prepared properly. Some edible plants have been cultivated and domesticated for agricultural purposes, while others are gathered from the wild. It is important to note that not all plants are safe to eat, and some may even be toxic or deadly if consumed. Proper identification and knowledge of preparation methods are crucial before consuming any plant material.

I'm sorry for any confusion, but "snacks" is not a term that has a specific medical definition. Generally, snacks refer to small portions of food consumed between meals. However, in a medical context, the term might be used more specifically to describe certain types of dietary supplements or functional foods, which are designed to provide specific nutrients or health benefits. But in general, it's not a medical term.

There is no standard medical definition for "health food" as it can be subjective and may vary. However, health food generally refers to foods that are considered beneficial to one's health due to their high nutritional value or low levels of unhealthy components such as added sugars, saturated fats, and artificial ingredients.

These foods often include fruits, vegetables, whole grains, lean proteins, and healthy fats. Some people may also consider certain fortified or functional foods, such as those with added vitamins, minerals, or other nutrients, to be health foods. However, it's important to note that the term "health food" is not strictly regulated, so claims about the health benefits of certain foods should be evaluated critically and supported by scientific evidence.

I'm sorry for any confusion, but "frozen foods" is not a term that has a specific medical definition. It generally refers to food that has been frozen and preserved at low temperatures. While there may be some medical concerns related to the consumption of certain types of frozen foods (such as those high in sodium or fat), it's not a term that would be used within a medical context. If you have any questions about the safety or nutritional content of specific frozen foods, I'd recommend consulting with a healthcare provider or a nutritionist.

Ascorbic acid is the chemical name for Vitamin C. It is a water-soluble vitamin that is essential for human health. Ascorbic acid is required for the synthesis of collagen, a protein that plays a role in the structure of bones, tendons, ligaments, and blood vessels. It also functions as an antioxidant, helping to protect cells from damage caused by free radicals.

Ascorbic acid cannot be produced by the human body and must be obtained through diet or supplementation. Good food sources of vitamin C include citrus fruits, strawberries, bell peppers, broccoli, and spinach.

In the medical field, ascorbic acid is used to treat or prevent vitamin C deficiency and related conditions, such as scurvy. It may also be used in the treatment of various other health conditions, including common cold, cancer, and cardiovascular disease, although its effectiveness for these uses is still a matter of scientific debate.

Glucosinolates are naturally occurring compounds found in various plants, particularly in cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, and mustard greens. They are sulfur-containing glucosides that can be hydrolyzed by the enzyme myrosinase when the plant tissue is damaged, leading to the formation of biologically active compounds like isothiocyanates, thiocyanates, and nitriles. These breakdown products have been shown to exhibit various health benefits, such as anti-cancer, anti-inflammatory, and antimicrobial activities. However, excessive intake or exposure may also cause adverse effects in some individuals.

Micronutrients are essential nutrients that our body requires in small quantities to support various bodily functions, such as growth, development, and overall health. They include vitamins and minerals, which are vital for the production of hormones, enzymes, and other substances necessary for optimal health.

Unlike macronutrients (carbohydrates, proteins, and fats), micronutrients do not provide energy or calories but play a crucial role in maintaining the balance and functioning of our body systems. They support immune function, bone health, wound healing, eyesight, skin health, and reproductive processes, among other functions.

Examples of micronutrients include vitamins A, C, D, E, and K, as well as minerals like calcium, iron, magnesium, zinc, and iodine. While our bodies need only small amounts of these nutrients, deficiencies in any of them can lead to serious health problems over time. Therefore, it's essential to consume a balanced and varied diet that includes adequate amounts of micronutrients to support overall health and well-being.

A nutrition survey is not a medical term per se, but it is a research method used in the field of nutrition and public health. Here's a definition:

A nutrition survey is a study design that systematically collects and analyzes data on dietary intake, nutritional status, and related factors from a defined population or sample. It aims to describe the nutritional situation, identify nutritional problems, and monitor trends in a population over time. Nutrition surveys can be cross-sectional, longitudinal, or community-based and may involve various data collection methods such as interviews, questionnaires, observations, physical measurements, and biological samples. The results of nutrition surveys are used to inform nutrition policies, programs, and interventions aimed at improving the nutritional status and health outcomes of populations.

I cannot provide a specific medical definition for the term "Adolescent Nutritional Physiological Phenomena" as it is quite broad and can encompass various aspects related to nutrition and physiological changes that occur during adolescence. However, I can provide some insight into the nutritional and physiological changes that typically occur during adolescence.

Adolescence is a critical period of growth and development, and proper nutrition is essential to support these changes. During this time, adolescents experience significant increases in height, weight, and muscle mass, as well as sexual maturation and reproductive development. As a result, their nutrient needs are higher than those of children or adults.

Some key nutritional physiological phenomena that occur during adolescence include:

1. Increased energy needs: Adolescents require more calories to support their rapid growth and development. The estimated daily calorie needs for boys aged 14-18 years are 2,500-3,000 calories, while for girls aged 14-18 years, the estimated daily calorie needs are 2,200-2,400 calories.
2. Increased protein needs: Protein is essential for building and repairing tissues, including muscle mass. Adolescents require more protein to support their growth and development, with an estimated daily need of 46 grams for girls aged 14-18 years and 52 grams for boys aged 14-18 years.
3. Increased calcium needs: Calcium is essential for building and maintaining strong bones and teeth. Adolescents undergo significant bone growth during this time, making it crucial to meet their increased calcium needs. The recommended daily intake of calcium for adolescents is 1,300 milligrams.
4. Increased iron needs: Iron is essential for the production of red blood cells and the transport of oxygen throughout the body. Adolescent girls, in particular, have increased iron needs due to menstruation. The recommended daily intake of iron for adolescents is 8 mg for boys aged 14-18 years and 15 mg for girls aged 14-18 years.
5. Increased nutrient needs: Adolescents require a variety of vitamins and minerals to support their growth and development, including vitamin D, vitamin B12, folate, and magnesium. A balanced diet that includes a variety of fruits, vegetables, whole grains, lean proteins, and dairy products can help meet these needs.

In summary, adolescents have increased nutrient needs to support their growth and development. Meeting these needs requires a balanced diet that includes a variety of foods from all food groups. It is essential to ensure adequate intake of protein, calcium, iron, and other vitamins and minerals during this critical period of growth and development.

Lutein is a type of carotenoid, specifically a xanthophyll, that is naturally present in many fruits and vegetables. It is considered a dietary antioxidant with potential health benefits for the eyes. Lutein is not a vitamin, but it is often grouped with vitamins and minerals because of its importance to human health.

In the eye, lutein is selectively accumulated in the macula, a small area in the center of the retina responsible for sharp, detailed vision. It helps filter harmful blue light and protects the eye from oxidative damage, which may help maintain eye health and reduce the risk of age-related macular degeneration (AMD), a leading cause of blindness in older adults.

It is important to note that lutein is not produced by the human body and must be obtained through dietary sources or supplements. Foods rich in lutein include dark leafy greens, such as spinach and kale, as well as other fruits and vegetables, such as corn, orange pepper, and egg yolk.

I apologize for any confusion, but "agriculture" is not a term that has a medical definition. Agriculture refers to the cultivation and breeding of animals, plants, and fungi for food, fiber, biofuel, medicinal plants, and other products used to sustain and enhance human life. It is an important industry and practice that has been developed over thousands of years and continues to play a critical role in global food production and security.

A Mediterranean diet is a traditional eating pattern that is followed in Mediterranean countries such as Greece, Italy, and Spain. This diet is rich in fruits, vegetables, whole grains, legumes, nuts, and olive oil, with moderate amounts of fish and poultry, and limited intake of red meat, processed foods, and added sugars. The Mediterranean diet also emphasizes the importance of social connections and physical activity, as well as mindful and enjoyable eating.

The Mediterranean diet has been associated with numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers, as well as improved cognitive function and longevity. These benefits are thought to be due to the combination of nutrient-dense foods, healthy fats, and lifestyle factors that characterize this dietary pattern.

It's worth noting that there is no one "Mediterranean diet," as the traditional eating patterns vary from region to region within Mediterranean countries. However, the general principles of a Mediterranean diet can be adapted and followed by individuals around the world who are looking to improve their overall health and well-being.

A cross-sectional study is a type of observational research design that examines the relationship between variables at one point in time. It provides a snapshot or a "cross-section" of the population at a particular moment, allowing researchers to estimate the prevalence of a disease or condition and identify potential risk factors or associations.

In a cross-sectional study, data is collected from a sample of participants at a single time point, and the variables of interest are measured simultaneously. This design can be used to investigate the association between exposure and outcome, but it cannot establish causality because it does not follow changes over time.

Cross-sectional studies can be conducted using various data collection methods, such as surveys, interviews, or medical examinations. They are often used in epidemiology to estimate the prevalence of a disease or condition in a population and to identify potential risk factors that may contribute to its development. However, because cross-sectional studies only provide a snapshot of the population at one point in time, they cannot account for changes over time or determine whether exposure preceded the outcome.

Therefore, while cross-sectional studies can be useful for generating hypotheses and identifying potential associations between variables, further research using other study designs, such as cohort or case-control studies, is necessary to establish causality and confirm any findings.

I believe you may have mixed up the terms "medicine" and "commerce." Commerce is a broad term that refers to the buying and selling of goods and services. It is not typically used in a medical context, so it does not have a specific medical definition. However, I can provide you with some related terms that might be helpful:

1. Medical commerce: This term generally refers to the business aspects of healthcare, such as the buying and selling of medical supplies, equipment, and services. It may also refer to the economic relationships between various stakeholders in the healthcare system, including providers, insurers, pharmaceutical companies, and patients.
2. Telemedicine commerce: This term specifically refers to the use of technology to facilitate remote consultations and transactions between healthcare providers and patients. Examples include online appointment scheduling, virtual consultations, and electronic prescribing.
3. Medical tourism: This is a form of commerce where people travel to other countries to receive medical treatment or procedures that may be less expensive or more accessible than in their home country. It can also refer to the business of providing medical services to international patients.
4. Healthcare marketing: This term refers to the activities and strategies used by healthcare organizations to promote their products, services, and brands to potential customers. It includes advertising, public relations, social media, content marketing, and other tactics designed to build awareness, generate leads, and drive sales.

I hope this information is helpful! Let me know if you have any further questions or concerns.

Child Nutrition Sciences is a field of study focused on the nutritional needs and dietary habits of children from infancy through adolescence. This interdisciplinary field incorporates aspects of nutrition, pediatrics, psychology, sociology, and public health to promote optimal growth, development, and overall health in children.

The scope of Child Nutrition Sciences includes:

1. Understanding the unique nutritional requirements during various stages of childhood, including pregnancy, lactation, infancy, early childhood, school-age, and adolescence.
2. Examining how cultural, socioeconomic, and environmental factors influence children's dietary patterns and food choices.
3. Investigating the role of nutrition in preventing chronic diseases such as obesity, diabetes, and cardiovascular disease, which often originate in childhood.
4. Developing and implementing evidence-based interventions to improve children's diets, promote healthy eating behaviors, and reduce health disparities.
5. Assessing the effectiveness of nutrition education programs for children, families, and communities.
6. Collaborating with policymakers, educators, healthcare providers, and community organizations to create supportive environments that encourage healthy eating and physical activity.
7. Conducting research on the safety, efficacy, and quality of food products, supplements, and fortified foods marketed for children.
8. Advocating for policies and regulations that protect children from marketing tactics that promote unhealthy food choices and contribute to poor diet-related health outcomes.

Overall, Child Nutrition Sciences aims to improve the nutritional status of children, enhance their overall well-being, and reduce the burden of diet-related diseases throughout the lifespan.

Nutritional Sciences is a field of study that deals with the scientific examination and understanding of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. It encompasses various disciplines including biochemistry, physiology, molecular biology, epidemiology, and clinical nutrition.

The field covers several key areas such as:

1. Nutrient metabolism: This involves studying how nutrients are digested, absorbed, transported, stored, and utilized in the body for energy production, growth, maintenance, and reproduction.
2. Diet and disease prevention: Nutritional sciences investigate the role of diet in preventing or managing various health conditions like obesity, diabetes, cardiovascular diseases, and cancer.
3. Functional foods and nutraceuticals: This area focuses on studying the potential health benefits of specific foods or food components beyond their basic nutritional value, including functional foods (foods that have demonstrated health benefits) and nutraceuticals (nutrient-rich supplements derived from food sources).
4. Public health nutrition: Nutritional sciences also address population-wide nutrition issues, such as malnutrition, food insecurity, and the development of public policies related to food and health.
5. Clinical nutrition: This subfield applies nutritional principles and research findings to patient care, focusing on developing individualized dietary plans for patients with various medical conditions.

Overall, Nutritional Sciences aims to provide a solid scientific foundation for making informed dietary choices and promoting optimal health outcomes across populations and individuals.

Vitamins are organic substances that are essential in small quantities for the normal growth, development, and maintenance of life in humans. They are required for various biochemical functions in the body such as energy production, blood clotting, immune function, and making DNA.

Unlike macronutrients (carbohydrates, proteins, and fats), vitamins do not provide energy but they play a crucial role in energy metabolism. Humans require 13 essential vitamins, which can be divided into two categories: fat-soluble and water-soluble.

Fat-soluble vitamins (A, D, E, and K) are stored in the body's fat tissues and liver, and can stay in the body for a longer period of time. Water-soluble vitamins (B-complex vitamins and vitamin C) are not stored in the body and need to be replenished regularly through diet or supplementation.

Deficiency of vitamins can lead to various health problems, while excessive intake of certain fat-soluble vitamins can also be harmful due to toxicity. Therefore, it is important to maintain a balanced diet that provides all the essential vitamins in adequate amounts.

'Cynara scolymus' is the scientific name for the plant species more commonly known as artichoke. It belongs to the family Asteraceae and is native to the Mediterranean region. The artichoke plant produces large, purple flower buds that are eaten as a vegetable. The edible portion of the bud consists of the fleshy bases of the scales (or bracts) and the heart, which is the base of the bud. Artichokes are rich in antioxidants, fiber, and various nutrients, making them a valuable addition to a healthy diet.

A case-control study is an observational research design used to identify risk factors or causes of a disease or health outcome. In this type of study, individuals with the disease or condition (cases) are compared with similar individuals who do not have the disease or condition (controls). The exposure history or other characteristics of interest are then compared between the two groups to determine if there is an association between the exposure and the disease.

Case-control studies are often used when it is not feasible or ethical to conduct a randomized controlled trial, as they can provide valuable insights into potential causes of diseases or health outcomes in a relatively short period of time and at a lower cost than other study designs. However, because case-control studies rely on retrospective data collection, they are subject to biases such as recall bias and selection bias, which can affect the validity of the results. Therefore, it is important to carefully design and conduct case-control studies to minimize these potential sources of bias.

I'm sorry for any confusion, but "Nutritional Physiological Phenomena" is not a widely recognized or established medical term. It seems to be a very specific phrase that may refer to the physiological processes and phenomena related to nutrition.

Nutrition, in a medical context, refers to the process of providing or obtaining food necessary for health and growth. Physiological phenomena, on the other hand, refer to the functional manifestations of living organisms and their parts.

So, "Nutritional Physiological Phenomena" could hypothetically refer to the various physiological processes that occur in the body in relation to nutrition, such as digestion, absorption, metabolism, transportation, and storage of nutrients. However, I would recommend consulting the specific source or context where this term was used for a more accurate definition.

Food microbiology is the study of the microorganisms that are present in food, including bacteria, viruses, fungi, and parasites. This field examines how these microbes interact with food, how they affect its safety and quality, and how they can be controlled during food production, processing, storage, and preparation. Food microbiology also involves the development of methods for detecting and identifying pathogenic microorganisms in food, as well as studying the mechanisms of foodborne illnesses and developing strategies to prevent them. Additionally, it includes research on the beneficial microbes found in certain fermented foods and their potential applications in improving food quality and safety.

I'm sorry for any confusion, but "Food Industry" is not a term that has a medical definition. The food industry is a broad category that includes businesses involved in the production, processing, packaging, distribution, and sale of food products. This can include farms, fisheries, manufacturers of food products, grocery stores, restaurants, and more.

If you have any questions related to nutrition or dietary habits and their impact on health, I would be happy to help provide information based on medical knowledge.

Agricultural crops refer to plants that are grown and harvested for the purpose of human or animal consumption, fiber production, or other uses such as biofuels. These crops can include grains, fruits, vegetables, nuts, seeds, and legumes, among others. They are typically cultivated using various farming practices, including traditional row cropping, companion planting, permaculture, and organic farming methods. The choice of crop and farming method depends on factors such as the local climate, soil conditions, and market demand. Proper management of agricultural crops is essential for ensuring food security, promoting sustainable agriculture, and protecting the environment.

Pesticide residues refer to the remaining pesticide chemicals, including their metabolites and degradation products, that are present in or on food commodities or environmental samples after a pesticide application has ended. These residues can result from agricultural use, such as spraying crops to control pests, or from non-agricultural uses, like treating buildings for termite control.

Regulatory agencies establish maximum residue limits (MRLs) to ensure that the levels of pesticide residues in food and feed are below those that may pose a risk to human health. Monitoring programs are in place to check compliance with these MRLs, and enforcement actions can be taken if violations occur.

It's important to note that not all pesticide residues are harmful, as some pesticides degrade into harmless compounds over time or leave behind residues below levels of concern for human health. However, long-term exposure to even low levels of certain pesticide residues may still pose a risk and should be avoided when possible.

Functional food is a term used to describe food that has a potentially positive effect on health beyond basic nutrition. These foods contain bioactive components, such as vitamins, minerals, dietary fiber, proteins, peptides, fatty acids, or various types of carbohydrates, that may help to reduce the risk of chronic diseases and promote optimal health. Examples include fortified cereals, omega-3 enriched eggs, probiotic yogurts, and antioxidant-rich fruits and vegetables. It's important to note that functional foods should not replace a balanced diet and a healthy lifestyle but can be a part of it.

A plant extract is a preparation containing chemical constituents that have been extracted from a plant using a solvent. The resulting extract may contain a single compound or a mixture of several compounds, depending on the extraction process and the specific plant material used. These extracts are often used in various industries including pharmaceuticals, nutraceuticals, cosmetics, and food and beverage, due to their potential therapeutic or beneficial properties. The composition of plant extracts can vary widely, and it is important to ensure their quality, safety, and efficacy before use in any application.

A cohort study is a type of observational study in which a group of individuals who share a common characteristic or exposure are followed up over time to determine the incidence of a specific outcome or outcomes. The cohort, or group, is defined based on the exposure status (e.g., exposed vs. unexposed) and then monitored prospectively to assess for the development of new health events or conditions.

Cohort studies can be either prospective or retrospective in design. In a prospective cohort study, participants are enrolled and followed forward in time from the beginning of the study. In contrast, in a retrospective cohort study, researchers identify a cohort that has already been assembled through medical records, insurance claims, or other sources and then look back in time to assess exposure status and health outcomes.

Cohort studies are useful for establishing causality between an exposure and an outcome because they allow researchers to observe the temporal relationship between the two. They can also provide information on the incidence of a disease or condition in different populations, which can be used to inform public health policy and interventions. However, cohort studies can be expensive and time-consuming to conduct, and they may be subject to bias if participants are not representative of the population or if there is loss to follow-up.

Prospective studies, also known as longitudinal studies, are a type of cohort study in which data is collected forward in time, following a group of individuals who share a common characteristic or exposure over a period of time. The researchers clearly define the study population and exposure of interest at the beginning of the study and follow up with the participants to determine the outcomes that develop over time. This type of study design allows for the investigation of causal relationships between exposures and outcomes, as well as the identification of risk factors and the estimation of disease incidence rates. Prospective studies are particularly useful in epidemiology and medical research when studying diseases with long latency periods or rare outcomes.

Feeding behavior refers to the various actions and mechanisms involved in the intake of food and nutrition for the purpose of sustaining life, growth, and health. This complex process encompasses a coordinated series of activities, including:

1. Food selection: The identification, pursuit, and acquisition of appropriate food sources based on sensory cues (smell, taste, appearance) and individual preferences.
2. Preparation: The manipulation and processing of food to make it suitable for consumption, such as chewing, grinding, or chopping.
3. Ingestion: The act of transferring food from the oral cavity into the digestive system through swallowing.
4. Digestion: The mechanical and chemical breakdown of food within the gastrointestinal tract to facilitate nutrient absorption and eliminate waste products.
5. Assimilation: The uptake and utilization of absorbed nutrients by cells and tissues for energy production, growth, repair, and maintenance.
6. Elimination: The removal of undigested material and waste products from the body through defecation.

Feeding behavior is regulated by a complex interplay between neural, hormonal, and psychological factors that help maintain energy balance and ensure adequate nutrient intake. Disruptions in feeding behavior can lead to various medical conditions, such as malnutrition, obesity, eating disorders, and gastrointestinal motility disorders.

Smoking is not a medical condition, but it's a significant health risk behavior. Here is the definition from a public health perspective:

Smoking is the act of inhaling and exhaling the smoke of burning tobacco that is commonly consumed through cigarettes, pipes, and cigars. The smoke contains over 7,000 chemicals, including nicotine, tar, carbon monoxide, and numerous toxic and carcinogenic substances. These toxins contribute to a wide range of diseases and health conditions, such as lung cancer, heart disease, stroke, chronic obstructive pulmonary disease (COPD), and various other cancers, as well as adverse reproductive outcomes and negative impacts on the developing fetus during pregnancy. Smoking is highly addictive due to the nicotine content, which makes quitting smoking a significant challenge for many individuals.

Hydrogenation, in the context of food science and biochemistry, refers to the process of adding hydrogen atoms to certain unsaturated fats or oils, converting them into saturated fats. This is typically done through a chemical reaction using hydrogen gas in the presence of a catalyst, often a metal such as nickel or palladium.

The process of hydrogenation increases the stability and shelf life of fats and oils, but it can also lead to the formation of trans fats, which have been linked to various health issues, including heart disease. Therefore, the use of partially hydrogenated oils has been largely phased out in many countries.

A vegetarian diet is a type of eating pattern that excludes meat, poultry, and fish, and sometimes other animal products like eggs, dairy, or honey, depending on the individual's specific dietary choices. There are several types of vegetarian diets, including:

1. Ovo-vegetarian: This diet includes vegetables, fruits, grains, nuts, seeds, dairy products, and eggs but excludes meat, poultry, and fish.
2. Lacto-vegetarian: This diet includes vegetables, fruits, grains, nuts, seeds, dairy products, and eggs but excludes meat, poultry, fish, and sometimes eggs.
3. Ovo-lacto vegetarian: This is the most common type of vegetarian diet and includes vegetables, fruits, grains, nuts, seeds, dairy products, and eggs but excludes meat, poultry, and fish.
4. Vegan: This diet excludes all animal products, including meat, poultry, fish, dairy, eggs, and sometimes honey or other bee products.
5. Fruitarian: This is a more restrictive form of veganism that includes only fruits, nuts, seeds, and other plant foods that can be harvested without killing the plant.
6. Raw vegan: This diet includes only raw fruits, vegetables, nuts, seeds, and other plant foods that have not been cooked or processed above 115°F (46°C).

Vegetarian diets can provide a range of health benefits, including lower risks of heart disease, high blood pressure, type 2 diabetes, and certain cancers. However, it is important to ensure that vegetarian diets are well-planned and nutritionally adequate to meet individual nutrient needs, particularly for nutrients like vitamin B12, iron, calcium, and omega-3 fatty acids.

Nutritional status is a concept that refers to the condition of an individual in relation to their nutrient intake, absorption, metabolism, and excretion. It encompasses various aspects such as body weight, muscle mass, fat distribution, presence of any deficiencies or excesses of specific nutrients, and overall health status.

A comprehensive assessment of nutritional status typically includes a review of dietary intake, anthropometric measurements (such as height, weight, waist circumference, blood pressure), laboratory tests (such as serum albumin, total protein, cholesterol levels, vitamin and mineral levels), and clinical evaluation for signs of malnutrition or overnutrition.

Malnutrition can result from inadequate intake or absorption of nutrients, increased nutrient requirements due to illness or injury, or excessive loss of nutrients due to medical conditions. On the other hand, overnutrition can lead to obesity and related health problems such as diabetes, cardiovascular disease, and certain types of cancer.

Therefore, maintaining a good nutritional status is essential for overall health and well-being, and it is an important consideration in the prevention, diagnosis, and treatment of various medical conditions.

Xanthophylls are a type of pigment known as carotenoids, which are naturally occurring in various plants and animals. They are characterized by their yellow to orange color and play an important role in photosynthesis. Unlike other carotenoids, xanthophylls contain oxygen in their chemical structure.

In the context of human health, xanthophylls are often studied for their potential antioxidant properties and their possible role in reducing the risk of age-related macular degeneration (AMD), a leading cause of vision loss in older adults. The two main dietary sources of xanthophylls are lutein and zeaxanthin, which are found in green leafy vegetables, such as spinach and kale, as well as in other fruits and vegetables.

It's important to note that while a healthy diet rich in fruits and vegetables has many benefits for overall health, including eye health, more research is needed to fully understand the specific role of xanthophylls in preventing or treating diseases.

... are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and ... "Brassica vegetables increase and apiaceous vegetables decrease cytochrome P450 1A2 activity in humans: changes in caffeine ... Cruciferous vegetables are one of the dominant food crops worldwide. They are high in vitamin C and soluble fiber and contain ... "Cruciferous Vegetables and Cancer Prevention". Fact Sheet. National Cancer Institute, U.S. Department of Health and Human ...
... is the first full-length album by Washington, D.C.'s Slickee Boys. Self-released on guitarist Kim Kane's ... Andy Chaneceo-thanks for sound work." Separated Vegetables was reissued in 1980 by Limp in a limited edition of 200 copies ( ...
... are vegetables that have had their temperature reduced and maintained to below their freezing point for the ... "Listeria in frozen vegetables: How to reduce risks , EFSA". 20 April 2020. How Frozen Vegetables are Made (Articles with short ... A wide range of frozen vegetables are sold in supermarkets. Examples of frozen vegetables which can be found in supermarkets ... However, many canned vegetable brands with little or no sodium have become available and many frozen brands do have salt added ...
"Vegetables" was issued on September 18, 1967 as the second track on Smiley Smile. Melody Maker reviewed that "Vegetables" was ... ISBN 978-0-306-82307-7. Vegetables: Verse (Master Take Track/2011 Smile Version) on YouTube Vegetables Promo (Instrumental ... My favorite vegetable". Some versions of "Vegetables" feature an additional interpolated section after the verses involving ... vegetable chomping, whistling (uncertain credit) Mike Love - backing and harmony vocals, laughter, vegetable chomping Brian ...
... (Japanese: ミックスベジタブル, Hepburn: Mikkusu Bejitaburu), also known as Mix Vegetable, is a Japanese manga series ... Maeda, Karen (9 February 2009). "Mixed Vegetables Vol. 3". Sequential Tart. Maeda, Karen (1 June 2009). "Mixed Vegetables Vol. ... Sammy, Marissa (4 January 2010). "Mixed Vegetables Vol. 6". Sequential Tart. Maeda, Karen (22 March 2010). "Mixed Vegetables ... Ellingwood, Holly (10 July 2010). "Mixed Vegetables Vol. 8". Active Anime. Eries, Sakura (24 September 2008). "Mixed Vegetables ...
... is an 1816 oil painting by American still life artist Raphaelle Peale. "Collection: Cutlet and Vegetables ...
Lists of vegetables All Vegetable name in English and Hindi with Pictures List Of Vegetable name in English and Hindi (Articles ... Food portal Herbs Vegetable juice List of culinary fruits List of leaf vegetables List of vegetable dishes List of foods ... This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary ... Legal vegetables are defined for regulatory, tax and other purposes. An example would include the tomato, which is botanically ...
Food portal List of vegetables List of foods List of vegetable dishes "Ecoport". Retrieved 2006-10-30. "Taxonomy of Food Plants ... Many vegetables with leaves that are consumed in small quantities as a spice such as oregano, for medicinal purposes such as ... This is a list of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or ... "Kale - Growing Kale in the Home Vegetable Garden". gardening.about.com. New York City, NY, USA: The New York Times Company. ...
Leafy vegetables lose water quickly because they have a thin skin with many pores. Potatoes, on the other hand, have a thick ... Fruits and vegetables are very susceptible to mechanical injury. This can occur at any stage of the marketing chain and can ... Fruits and vegetables are living parts of plant and contain 65 to 95 percent water. When food and water reserves are exhausted ... Leafy vegetables will be damaged if stored with ripening fruit. Ethylene production is increased when fruits are injured or ...
Food portal List of vegetable dishes List of vegetables Market gardening Perennial vegetable Post-harvest losses (vegetables) ... edible or not-as in vegetable matter, vegetable kingdom, vegetable origin, etc. The exact definition of "vegetable" may vary ... Wikibooks Cookbook has a recipe/module on Vegetable Wikimedia Commons has media related to Vegetable. "Vegetable" . ... Vegetable carving Plant Resources of Tropical Africa World Vegetable Center Harper, Douglas. "vegetable". Online Etymology ...
Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy ... one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables. This list may not ... Articles with short description, Short description is different from Wikidata, Vegetables, Lists of foods, Nutrient-rich, low ... "Non-starchy Vegetables". Food for Diabetics. American Diabetes Association. Retrieved 8 February 2012. Dolson, Laura. "Low Carb ...
Vegetables usually grow into an unusual shape due to environmental conditions. Damage to one part of the vegetable can cause ... "The Time is Ripe for Ugly Fruits and Vegetables". Forbes. Cornwall County Council. 16 September 2005. "Giant Vegetable ... Love Carrots and Other Vegetables - "A sporadic photographic journal of weird or humorous vegetables". The Mutato Collection ... When a root vegetable is growing and the tip is damaged, it can sometimes split, forming multiple roots attached at one point. ...
In biology, the BBCH-scale for other brassica vegetables describes the phenological development of vegetables such as brussels ... The phenological growth stages and BBCH-identification keys of other brassica vegetables are: 1 For broccoli 2 For brussels ...
... is the debut studio album by the American punk rock band Dead Kennedys. It was first ... "The 100 Best Punk Albums of All Time - Dead Kennedys: Fresh Fruit for Rotting Vegetables". Q (special ed.). May 2002. p. 136. ... Dead Kennedys: Fresh Fruit for Rotting Vegetables: The Early Years. 1st ed. Oakland, United States: PM Press. p. 87;97. ISBN ... "Dead Kennedys - Fresh Fruit For Rotting Vegetables". Uncut. No. 69. February 2003. p. 91. Archived from the original on July 24 ...
"Vegetable Man" is a song by the English rock band Pink Floyd, written by the frontman, Syd Barrett, and recorded in 1967. It ... The Vegetable Man Project was a series of six CDs (plus a one-sided 10" single with 60 10-second excerpts) of various acts ... The band played "Vegetable Man" live for a BBC radio broadcast on 20 December 1967. Peter Jenner wanted the song released: "I ... "The Vegetable Man Project". discogs.com. Retrieved 12 April 2017. (Articles with short description, Short description is ...
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable ... Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in ... Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are ... Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example in sandwiches or salads. A green ...
... s, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable ... In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are ... Vegetable oil is used in the production of some pet foods. AAFCO defines vegetable oil in this context as the product of ... Vegetable oils are also used to make biodiesel, which can be used like conventional diesel. Some vegetable oil blends are used ...
... of all buttons produced in the US were made of vegetable ivory. Vegetable ivory has been used extensively to make dice, knife ... Many vegetable ivory buttons were decorated in a way that used the natural tagua nut colour as a contrast to the dyed surface, ... annotations}}} Vegetable ivory or tagua nut is a product made from the very hard white endosperm of the seeds of certain palm ... Vegetable ivory is naturally white with a fine marbled grain structure. It can be dyed; dyeing often brings out the grain. It ...
... : The Abundant World of Vegan Recipes, often shortened to Vegetable Kingdom, is a 2020 cookbook by Bryant ... "Lifestyle Book Review: Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry. Ten Speed, $30 (256p) ISBN 978-0 ... The New Yorker called it "a stylish, inspiring love letter" to cooking with vegetables. Joe Yonan, writing in The Washington ... "Vegetable Kingdom by Bryant Terry: 9780399581045 , PenguinRandomHouse.com: Books". PenguinRandomhouse.com. Retrieved 2022-01-23 ...
... vegetable), Crops originating from Africa, Dioscorea, Flora of Jamaica, Igbo cuisine, Root vegetables, Staple foods, Tropical ... The raw vegetable is starchy and bland, mucilaginous when grated, and may be eaten plain as a side dish, or added to noodles.[ ... The majority, or meat, of the vegetable is composed of a much softer substance ranging in color from white or yellow to purple ... In Southern India, the vegetable is a popular accompaniment to rice dishes and curry. The purple yam, D. alata, is also eaten ...
It was first published as A New System of Vegetable Cookery in periodical form in 1812. A second book edition appeared in 1821 ... Vegetable Cookery: With an Introduction, Recommending Abstinence from Animal Food and Intoxicating Liquors is the first ... ISBN 0-521-82394-3 Vegetable Cookery: With an Introduction, Recommending Abstinence from Animal Food and Intoxicating Liquors ( ... forming the basis of most subsequent works on vegetable cookery." Cushing, William. (1888). Initials and Pseudonyms: A ...
... is a 1944 detective novel by John Rhode, the pen name of the British writer Cecil Street. It is the fortieth in ...
... is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient ... Vegetable soup can be prepared as a stock- or cream-based soup. Basic ingredients in addition to vegetables can include beans ... Vegetable soup is sometimes served as a starter or appetizer dish. Vegetable soup is mass-produced in canned, frozen, dried, ... In central Appalachia, vegetable soup, also referred to as winter vegetable soup and country soup, is a traditional staple food ...
By 1900, vegetable flannel was mainly woven at Wrocław, which at the time was located in Germany. Vegetable flannel was ... "Vegetable Flannel". Frank Leslie's Pleasant Hours: 256. 1869. "Manufactures: Vegetable Flannel". The Journal of the Society of ... In 1900, vegetable flannel was widely used for blankets in German hospitals, prisons and barracks as it was thought not to ... Vegetable flannel is a type of flannel using fibres from the Scots pine, or Pinus sylvestris, rather than traditional woollen ...
Look up vegetable in Wiktionary, the free dictionary. Vegetable, veggie or veggies may refer to: Vegetable, a nutritional and ... "Vegetable", the eighth track on Radiohead debut studio album Pablo Honey "Vegetables (song)", a song appearing on albums by the ... Vegetable can also be used to designate the entire Plant kingdom Vegetable is also used in an offhand, pejorative, informal and ... Beach Boys and Brian Wilson Vegetarian This disambiguation page lists articles associated with the title Vegetable. If an ...
Hedrick (1928) in his book The Vegetables of New York, describes the "English Vegetable Marrow" as "one of the earliest forms ... They are a vegetable used in Great Britain and areas with significant British influence, though their popularity is waning in ... A marrow is a fruit used as a vegetable, the mature fruit of certain Cucurbita pepo cultivars. The immature fruit of the same ... Cooked and eaten with butter they form a very palatable dish." He devotes a page and a half to (vegetable) marrows and less ...
Perennial vegetables are vegetables that can live for more than two years. Some well known perennial vegetables from the ... Growing Unusual Vegetables: Weird And Wonderful Vegetables And How to Grow Them. Eco-Logic Books, 2006. ISBN 1-899233-11-3 Ken ... "Perennial Vegetables". backyardlarder.co.uk. Eric Toensmeier. Perennial Vegetables: From Artichokes to Zuiki Taro, A Gardener's ... babaco papaya Leaf vegetable Root vegetable Breadfruit is an example of a tree fruit that is perennial, and is used as a ...
... may refer to: The plant genus Luffa Luffa aegyptiaca, a particular species of Luffa This page is an index of ...
Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food, and may accompany ... Vegetable chips may be produced from a variety of root vegetables and leaf vegetables, such as carrot, turnip, swede, parsnip, ... Vegetable chips (also referred to as veggie chips) are chips (crisps) that are prepared using vegetables other than potatoes. ... Vegetable chips may be prepared with sliced vegetables that are fried, deep-fried, baked, dehydrated, or simply dried. ...
... is a juice drink made primarily of blended vegetables and also available in the form of powders. Vegetable ... Making vegetable juice at home is an alternative to buying commercial juices, and may augment diets low in vegetables and ... In general, vegetable juices are recommended as supplements to whole vegetables, rather than as a replacement. However, the ... Media related to Vegetable juices at Wikimedia Commons (Commons link is locally defined, Vegetable juice, Raw foods). ...
This easy Rice with Chicken and Vegetables recipe can be ready in an hour. Its low in fat and a great source of protein. ... Add remaining vegetables, cumin, chili powder and salt. Simmer until heated through and vegetables are cooked. ... URL of this page: https://medlineplus.gov/recipes/rice-with-chicken-and-vegetables/ Rice with Chicken and Vegetables. ... 1/2 cup corn or other vegetables (fresh, frozen, or canned, drained and rinsed) ...
Fruits and vegetables give important health benefits. Learn how to select and prepare them safely to avoid food poisoning. ... Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Do not use bleach solutions ... Fruits and vegetables add nutrients to your diet that help protect you from heart disease, stroke, and some cancers. Also, ... Separate fruits and vegetables from raw meat, chicken and other poultry, and seafood in your shopping cart and in your grocery ...
Cite this: Eating Fruits and Vegetables Cuts Risk for Crohns Disease - Medscape - May 01, 2023. ... particularly fruits and vegetables, cuts the risk of developing Crohns disease by half. Yet this protective effect is not ... vegetables, milk, natural yogurt, eggs, rice, and pasta). ... Eating Fruits and Vegetables Cuts Risk for Crohns Disease. ... This outcome was especially significant for fruits and vegetables. ...
... vegetables - Featured Topics from the National Center for Health Statistics ... Individuals are encouraged to "eat a variety of vegetables, especially dark-green and red and orange vegetables." Fruits and ... Fruit and Vegetable Consumption of U.S. Youth, 2009-2010. The Dietary Guidelines for Americans (DGA), 2010 encourage Americans ... vegetables are sources of many under-consumed nutrients and consuming fruits and vegetables is associated with a decreased risk ...
... is published within the framework of the Scheme for the Application of International Standards for Fruit and Vegetables ... is published within the framework of the Scheme for the Application of International Standards for Fruit and Vegetables ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and ... "Brassica vegetables increase and apiaceous vegetables decrease cytochrome P450 1A2 activity in humans: changes in caffeine ... Cruciferous vegetables are one of the dominant food crops worldwide. They are high in vitamin C and soluble fiber and contain ... "Cruciferous Vegetables and Cancer Prevention". Fact Sheet. National Cancer Institute, U.S. Department of Health and Human ...
Shop Specialty Vegetables direct from Safeway. Browse our selection and order groceries online or in app for flexible Delivery ...
Vegetables are quick-growing crops compared to trees and shrubs, and consequently, need regular watering, This ensures that all ... When to water vegetables. Vegetables need varying amounts of water depending on the stage in their life, the type of plant and ... Vegetables: watering. Vegetables are quick-growing crops compared to trees and shrubs, and consequently, need regular watering ... Stem vegetables. *Celery, celeriac and Florence fennel need water during growth. Periods of drought stress are very damaging ...
Vegetables - download this royalty free Stock Photo in seconds. No membership needed. ... Vegetables Isolated on White. Vegetables Basket: Fresh Broccoli, Onions, Tomatoes, Paprikas, Green Beans and Other Fresh Garden ...
Any type of root vegetable works well in this side dish. For variety, try sweet potatoes, parsnips or rutabagas. ... Turn up the heat and continue to cook, shaking the pan until the vegetables are glazed and slightly golden. Transfer to a ... Simmer uncovered over medium heat until vegetables are tender, about 15 minutes. Drain and sprinkle with sugar and olive oil. ... Any type of root vegetable works well in this side dish. For variety try sweet potatoes, parsnips or rutabagas. ...
Browse Hannafords Frozen Vegetables to begin building your online shopping list or grocery cart. Browse 1000s of fresh, local ...
A pizza cutter isnt a replacement for good knife skills and a sharp knife, but this is a pretty handy tip in a pinch. Maybe youre in a hurry and not so good with a knife or maybe youre just playing sous chef to someone whos already got the good knife. Whatever the case, theres always a pizza cutter nearby.
Utami and others published VERTICAL GARDENING FOR VEGETABLES , Find, read and cite all the research you need on ResearchGate ... vertical vegetable garden is easy to plan and build. Vertical gardening for vegetables ... Consumers demand for better quality vegetables is increasing; however the external morphology of vege tables cannot guarantee ... vegetables grow well without much sunlight. If there is a lot of sunlight, then they will ...
We take a look at the best and worst vegetables for diabetics, to give you a head start on your diabetes diet ... Vegetables to avoid in your diabetes diet Mahmood tells us that some vegetables in particular might be a problem for those with ... Try our 14 ways to eat more vegetables for breakfast *If you dont like the texture of whole vegetables, blend them into a ... Dr Deborah Lee, MD, from Dr Fox Online Pharmacy, says the best vegetables for diabetics include:. *Green leafy vegetables, such ...
People should always wash fruits and vegetables before eating or cooking them. Washing them reduces the risk of consuming ... Fruits and vegetables are an essential part of the human diet. They are nutrient dense, low in calories, and high in fiber. It ... Fruits and vegetables can also become contaminated after harvesting. Even in our homes, produce can become contaminated as a ... In addition to these fruits and vegetables, the USDA found samples of produce with residues that did not have a tolerance in ...
... or any vegetable - as the base for a meal that takes the chill off spring. ... The basic recipe makes delicious use of vegetables that are perhaps past their prime. It helps to roast the vegetables first to ... Roasted vegetables also make a fine side dish (if you dont nibble them all right from the pan), so make up a double batch. ... Every good vegetable soup starts by making a base. Simply sauté a chopped onion or leek in oil or butter before adding a stock ...
Dried vegetables have quite a few advantages, from heightened flavor to longer shelf life. When its time to rehydrate them, ... Dried vegetables have quite a few advantages, from heightened flavor to longer shelf life. When its time to rehydrate them, ... but you can apply it to almost any dried vegetable (like chiles or tomatoes). Make sure they dont end up absorbing any coffee ...
The fruit and vegetables were categorised as being high, moderate or low in pesticide residues based on data from the annual ... 1] "Fruit and vegetable intake and their pesticide residues in relation to semen quality among men from a fertility clinic", by ... Fruit or vegetables that were low in pesticide residues included peas, beans, grapefruit and onions. Those that had high ... The group of men with the highest intake of pesticide-heavy fruit and vegetables had an average total sperm count of 86 million ...
While all vegetables are nutritious, some are more nutritious than others. If youre looking to spice up your diet with ... Try this today: Smoothies, wraps, and sandwiches are all easy ways to squeeze more vegetables into your daily diet. Aim to ... From carrots to potatoes to onions, root vegetables have long been enjoyed as a delicious part of a healthy diet - and for good ... Although all vegetables are healthy, several stand out for their supply of nutrients and powerful health benefits. ...
... vegetable oils are healthy, as they contain fats that are essential in our diets. But our consumption of vegetable oil has ... In small amounts, vegetable oils are healthy, as they contain fats that are essential in our diets. ... But whether consuming vegetable oils ultimately improves health outcomes seems to be less clear. In observational studies, ... Finally, its important to keep in mind that not all vegetable oils are created equal. For example, olive oil is low in ...
tomato-vegetable. Title (Click to Sort) Fact Sheet Number. Tags Canning Tomato Products HYG-5337 tomato, canning, products, ...
... as inner-city organic vegetable patches in Havana feed 90% of the citys population. ... We produce all different kinds of vegetables, says farmer Emilio Andres, who is proud of the fact that his allotment feeds the ... Sometimes smack bang between tower block estates or next door to the crumbling colonial houses, fresh fruit and vegetables are ... Havana has almost 200 urban allotments - known as organiponicos - providing four million tonnes of vegetables every year - ...
Grow Vegetables is your one-stop, step-by-step reference for growing your own vegetables. With its inspiring photography, clear ... With Grow Vegetables you dont need to go any further than your own garden. ... Where do you get your organic or obscure vegetables? ... Grow Vegetables. get a closer look. Published by DK. By Alan ... About Grow Vegetables. Where do you get your organic or obscure vegetables? With Grow Vegetables you dont need to go any ...
Gives a list of botanical names of 61 vegetable plants, together with the common names of the vegetables in English, French and ... ISO/TC 34/SC 3 Fruits and vegetables and their derived products ...
... and some vegetables can be grown year-round. Central Florida has two rainy periods, in the early spring and summer, making the ... Vegetables usually are harvested before the summer heat or planted as temperatures cool. In extreme humid weather, spray your ... Central Florida is comprised of USDA growing zone 9. Winters are mild In this growing zone, and some vegetables can be grown ... University of Florida IFAS Extension: Florida Vegetable Gardening Guide * University of Florida IFAS Extension: 2009 Florida ...
VegetablesFresh Cut FruitFresh Cut VegetablesFresh Cut Fruit & Vegetables PlattersFresh FruitApplesAvocadosBananasBerries ... ChilisPotatoesRoot VegetablesSpinach & GreensSproutsSquash & ZucchiniVegetable SeasoningsVegetables-OtherJuice & BlendsTofu & ... VegetablesFresh FruitFresh HerbsFresh VegetablesOrganicPackaged SaladSnacksChips, Pretzels, & PopcornCookiesCrackersDips, ... ClamsSalmonSardinesTunaCanned VegetablesArtichokesBeansBeets & SauerkrautCarrotsCornHot & Sweet PeppersMixed VegetablesMore ...
Recipe for Whole Grain Pesto Pasta with Vegetables provided by Nutrition Services. ... For vegetables *If using frozen, place in bowl and microwave. If using fresh, chop and place on parchment paper lined baking ... Serve grain topped with tomato sauce, vegetables and pesto. Top with cannellini beans or chick peas for extra protein punch! ... Roast at 400 degrees for about 20 minutes (until browned). Add squeeze of lemon juice to cooked vegetables. ...
A great recipe from the Jamie for the best roast vegetables. Delicious vegetarian and vegan recipe that you can try for every ... Masterclass on BBQ vegetables: Jamie Oliver 3:30 Vegetables * How to prepare butternut squash: Curry Rogan Josh 2:43 Vegetables ... Perfect roast vegetables: Jamie Oliver. 3:25 Vegetables Give your humble vegetables the VIP treatment with this great recipe ... Vegetables Play all * Play How to prepare vegetables: Buddy Oliver 3:23 How to ...
vegetable oil vegetable oil vegetable oil vegetable oil vegetable oil vegetable oil vegetable oil ... Can you buy vegetable fat?. Yes. Vegetable oils are vegetable fat. If you want it in a solid form, you can buy vegetable ... What makes a vegetable a vegetable?. USDA a vegetable is classified as a vegetable by the way it grows. ... Is there a vegetable lard?. no theres is no vegetable lard only vegetable oil ...
https://vimeo.com/590567532 Nine hours of sleep, five different fruits and vegetables, two hours of screen time, one hour of ...
  • Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella , E. coli , and Listeria . (cdc.gov)
  • Wash fruits and vegetables under running water-even if you do not plan to eat the peel. (cdc.gov)
  • Eating a diet with plenty of fruits and vegetables gives many health benefits. (cdc.gov)
  • Fruits and vegetables add nutrients to your diet that help protect you from heart disease , stroke , and some cancers . (cdc.gov)
  • Also, choosing vegetables, fruits, and nuts over high-calorie foods can help you manage your weight . (cdc.gov)
  • You can enjoy uncooked fruits and vegetables by taking the following steps to reduce your risk of foodborne illness, also known as food poisoning. (cdc.gov)
  • If you buy pre-cut fruits and vegetables, choose items that are refrigerated or kept on ice. (cdc.gov)
  • Separate fruits and vegetables from raw meat, chicken and other poultry, and seafood in your shopping cart and in your grocery bags. (cdc.gov)
  • Wash your hands , kitchen utensils, and food preparation surfaces, including chopping boards and countertops, before and after preparing fruits and vegetables. (cdc.gov)
  • Clean fruits and vegetables before eating, cutting, or cooking, unless the package says the contents have been washed. (cdc.gov)
  • Germs on the peel or skin can get inside fruits and vegetables when you cut them. (cdc.gov)
  • Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended . (cdc.gov)
  • Do not use bleach solutions or other disinfecting products on fruits and vegetables. (cdc.gov)
  • Germs can more easily get into fruits and vegetables if the peel or skin is damaged or bruised. (cdc.gov)
  • Keep fruits and vegetables separate from raw foods that come from animals, such as meat, poultry, and seafood. (cdc.gov)
  • Refrigerate fruits and vegetables within 2 hours after you cut, peel, or cook them (or 1 hour if exposed to temperatures above 90°, like a hot car or picnic). (cdc.gov)
  • If you or someone you care for has a greater chance of getting food poisoning, it's especially important to take steps to prevent it when preparing fruits and vegetables. (cdc.gov)
  • PARIS - A prospective European study of nearly 400,000 patients who were monitored for more than 10 years has shown that eating unprocessed or minimally processed foods, particularly fruits and vegetables, cuts the risk of developing Crohn's disease by half. (medscape.com)
  • This outcome was especially significant for fruits and vegetables. (medscape.com)
  • The Dietary Guidelines for Americans (DGA), 2010 encourage Americans, including youth, to increase their consumption of fruits and vegetables. (cdc.gov)
  • Do you need to wash fruits and vegetables? (medicalnewstoday.com)
  • Although most people know that they must handle animal products appropriately to prevent illness, fruits and vegetables can also carry harmful germs. (medicalnewstoday.com)
  • In this article, we look at why it is important to wash fruits and vegetables, including pesticides and possible contamination. (medicalnewstoday.com)
  • People should thoroughly wash fruits and vegetables before cooking or eating them. (medicalnewstoday.com)
  • There are two main risks of eating unwashed fruits and vegetables: bacterial contamination and pesticides. (medicalnewstoday.com)
  • According to the Environmental Working Group, a nonprofit organization, almost 70% of fruits and vegetables in the United States have pesticide residue, even after washing. (medicalnewstoday.com)
  • Fruits and vegetables can also become contaminated after harvesting. (medicalnewstoday.com)
  • Fruits and vegetables are an essential part of the human diet. (medicalnewstoday.com)
  • The authors write in their paper: "To our knowledge, this is the first report on the consumption of fruits and vegetables with high levels of pesticide residue in relation to semen quality. (eurekalert.org)
  • https://vimeo.com/590567532 Nine hours of sleep, five different fruits and vegetables, two hours of screen time, one hour of physical activity, and zero sugary snacks. (nbc-2.com)
  • While carnivores have sharp teeth, the majority of ours are flat, which is ideal for grinding fruits and vegetables. (cbc.ca)
  • The benefits of juicing vegetables and fruits can be reaped early in the morning with glasses of fresh juices made in a quality fruit and vegetable juicer. (selfgrowth.com)
  • Brad Buck September 7th, 2023 When you're perusing the produce section, you're looking for fresh fruits and vegetables. (ufl.edu)
  • WASHINGTON, Jan. 7 (UPI) -- New dietary guidelines released by the United States government suggest people cut their sugar and salt intake in half, and increase intake of fruits, vegetables, fiber and whole grains -- none of which is a great departure from previous recommendations. (upi.com)
  • The guidelines are barely followed by most people -- three-fourths of Americans don't eat the recommended amount of fruits and vegetables and the percentage of some age groups following the recommendations are in the single digits -- however they are considered important for nutrition and health professionals. (upi.com)
  • Federal officials said, however, the basics of the guidelines -- eat more fruits, vegetables and whole grains while reducing saturated fat, sodium and sugar -- have not changed all that much in the decades since the government started producing them. (upi.com)
  • Objectives of the media campaign: Raise population awareness on how to consume healthier diets, including how to include more fruits and vegetables in the diet. (who.int)
  • Nutrients, foods, or beverages addressed by the campaign: Fruits and vegetables. (who.int)
  • This review will give an update on the application of Traceability 4.0 in the fruits and vegetables sector, focusing on relevant Industry 4.0 enablers, especially Artificial Intelligence, the Internet of Things, blockchain, and Big Data. (lu.se)
  • The results show that the Traceability 4.0 has significant potential to improve quality and safety of many fruits and vegetables, enhance transparency, reduce the costs of food recalls, and decrease waste and loss. (lu.se)
  • The principal message from nutritional studies in humans has been an endorsement of the benefits of a diet consisting mainly of vegetables, fruits, fiber, and fish, combined with restricted caloric intake and/or exercise to maintain or achieve a healthy weight. (medscape.com)
  • The questionnaire was designed to collect information on participants' intake of fruits and vegetables, fiber, added sugar, dairy/calcium, whole grains, red meat, and processed meat. (cdc.gov)
  • The scoring algorithms are provided by the RFMMB website to convert screener responses to estimates of dietary intake for components such as fruits and vegetables (cups), fiber (g), added sugars (tsp), calcium (mg), dairy (cup equivalents), and whole grains (ounce equivalents). (cdc.gov)
  • The intake of fruits, vegetables and greens is in accordance with the recommendations in a minority of the population, especially in adolescents, as it has been shown in literature. (bvsalud.org)
  • Most adolescents had inadequate intake of fruits/juices and greens/ vegetables, with higher inadequacy for the latter. (bvsalud.org)
  • Codex alimentarius : volume 5A : processed and quick frozen fruits and vegetables. (who.int)
  • Indeed, experimental evidence in animals indicates that galactose-induced aging can be prevented by a higher intake of fruits and vegetables. (medscape.com)
  • In Scandinavia, consumption of milk and of fruits and vegetables displays a wide range in intake. (medscape.com)
  • The researchers divided the men into four groups, ranging from those who ate the greatest amount of fruit and vegetables high in pesticides residues (1.5 servings or more a day) to those who ate the least amount (less than half a serving a day). (eurekalert.org)
  • The video above shows how to use this technique to reconstitute dried mushrooms with a french press ( which we've mentioned before ), but you can apply it to almost any dried vegetable (like chiles or tomatoes). (lifehacker.com)
  • Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. (foodnetwork.com)
  • Notes: Use a mixture of these vegetables in proportions desired, changing for variety each time you prepare dish: 1-inch bell pepper squares, 1/4-inch-thick diagonal carrot and asparagus slices, whole cherry tomatoes, and 1/2-inch turnip or zucchini chunks. (sunset.com)
  • The study, led by the London School of Hygiene & Tropical Medicine (LSHTM), is the first systematically to examine the extent to which projected changes such as increases in temperature and reduced water availability could affect the production and nutritional quality of common crops such as tomatoes, leafy vegetables and pulses. (sciencedaily.com)
  • The basic recipe makes delicious use of vegetables that are perhaps past their prime. (startribune.com)
  • Give your humble vegetables the VIP treatment with this great recipe from the Jamie at Home TV series. (jamieoliver.com)
  • Try this Susie's Marinated Vegetables recipe, or contribute your own. (bigoven.com)
  • Is a spinach fruit or vegetable? (answers.com)
  • Although most vegetables are safe to eat on a low-purine diet, you may need to limit mushrooms, green peas, spinach, asparagus and cauliflower, depending on how they affect you personally. (livestrong.com)
  • Mushrooms, green peas, spinach, asparagus, broccoli sprouts and cauliflower are the vegetables that contain the highest amounts of purines. (livestrong.com)
  • Susan Gildersleeve July 24th, 2023 It's that time of year again when the variety of produce available at the farmers' markets dwindles and you're largely limited to hardy, heat- and drought-tolerant Florida vegetables like eggplant, okra, Seminole pumpkin and Malabar spinach. (ufl.edu)
  • Alliaceous and cruciferous vegetable consumption may induce glutathione S-transferases, uridine diphosphate-glucuronosyl transferases, and quinone reductases all of which are potentially involved in detoxification of carcinogens such as aflatoxin. (wikipedia.org)
  • Like broccoli, Brussels sprouts are a cruciferous vegetable, and they contain the same beneficial plant compounds. (healthline.com)
  • Simmer until heated through and vegetables are cooked. (medlineplus.gov)
  • Simmer uncovered over medium heat until vegetables are tender, about 15 minutes. (mayoclinic.org)
  • Simply sauté a chopped onion or leek in oil or butter before adding a stock of your choice along with the roasted vegetables and a peeled chopped potato for body, then simmer everything together. (startribune.com)
  • Assistant Professor of Nutrition and Epidemiology at the Harvard T.H. Chan School of Public Health in Boston (USA), Jorge Chavarro, said: "These findings should not discourage the consumption of fruit and vegetables in general. (eurekalert.org)
  • An overwhelming amount of data supports using vegetable oil in place of animal fat," said Alice H. Lichtenstein, Gershoff Professor of Nutrition Science and Policy and Director and senior scientist of the Cardiovascular Nutrition Laboratory at Tufts University. (cnn.com)
  • One of the things most nutrition professionals, along with doctors, tend to agree on is that vegetables are good for you. (livestrong.com)
  • We follow industry trends, act on customer feedback and work closely with our Student Nutrition Awareness Program team to regularly modify our menus and expand our vegetable options. (uoguelph.ca)
  • Measures to promote fruit and vegetable intakes was reported during the WHO Global Nutrition Policy Review (GNPR) 2009-2010. (who.int)
  • Activities linked to the promotion of fruit and vegetable consumption include: nutrition education, school gardens. (who.int)
  • Vegetable oils provide lipids and nutrition and provide foods with a desirable flavor, color , and crispy texture when used to prepare fried foods . (bvsalud.org)
  • This refreshed and updated edition has unparalleled depth of coverage, featuring more than 80 vegetables and herbs, with new vegetable cultivars and heritage varieties that can't be found in your local supermarket, and including new entries on grafted vegetables. (dk.com)
  • Whether you are an experienced gardener looking to expand your horizons or a foodie seeking your own organic or obscure vegetable varieties, Grow Vegetables makes thriving results achievable. (dk.com)
  • Cruciferous vegetables are one of the dominant food crops worldwide. (wikipedia.org)
  • Vegetables are quick-growing crops compared to trees and shrubs, and consequently, need regular watering, This ensures that all stages of development, from seedling to mature crop are unchecked. (rhs.org.uk)
  • While there is growing evidence that predicted future changes in temperature and rainfall will lead to significant reductions in the yields of many staple crops such as rice and wheat, the impacts on vegetables and legumes -- important constituents of healthy diets -are largely unknown. (sciencedaily.com)
  • Any type of root vegetable works well in this side dish. (mayoclinic.org)
  • Save the tops of your root vegetable of choice and place them in a container of water (cut side down) in a space with lots of sunlight . (inhabitat.com)
  • rutabaga , ( Brassica napus, variety napobrassica ), also known as Swedish turnip, wax turnip, swede, or neep , root vegetable in the mustard family ( Brassicaceae ), cultivated for its fleshy roots and edible leaves . (britannica.com)
  • Processed culinary ingredients: substances derived from group 1 foods by processes that include pressing or grinding (eg, sugar, condiments, starch, butter, and vegetable oil). (medscape.com)
  • Drain all the water from the soaked rice and add it to the spices along with coriander leaves, cumin seeds, vegetables and stock. (grouprecipes.com)
  • Simply prep the vegetables the night before and refrigerate in an airtight container. (canadianliving.com)
  • Although cruciferous vegetables are generally safe for human consumption, individuals with known allergies or hypersensitivities to a certain Brassica vegetable, or those taking anticoagulant therapy, should be cautious. (wikipedia.org)
  • vertical gardening, vegetables, chinese cabbage ( Brassica rapa var. (researchgate.net)
  • Although fresh vegetables are likely to have the best nutritional value, tinned and frozen vegetables are also highly nutritious and are an excellent alternative," adds Lee. (livescience.com)
  • While all vegetables are nutritious, some are more nutritious than others. (healthline.com)
  • Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. (wikipedia.org)
  • It's no secret that vegetables - which are loaded with fiber, vitamins, minerals, and antioxidants - are a must-have in a healthy diet. (healthline.com)
  • Although all vegetables are healthy, several stand out for their supply of nutrients and powerful health benefits. (healthline.com)
  • Add remaining vegetables, cumin, chili powder and salt. (medlineplus.gov)
  • These vegetables take especially well to warm spices - cumin, coriander, ginger, turmeric - for a soup that takes the chill off spring. (startribune.com)
  • If no action is taken to reduce the negative impacts on agricultural yields, the researchers estimate that the environmental changes predicted to occur by mid- to end-century in water availability and ozone concentrations would reduce average yields of vegetables and legumes by 35% and 9% respectively. (sciencedaily.com)
  • The researchers warn that in the absence of substantial efforts to respond to predicted future environmental changes, reductions in the yields of vegetables and legumes will substantially alter their availability globally. (sciencedaily.com)
  • Professor Alan Dangour, senior author at LSHTM, said: "We have brought together all the available evidence on the impact of environmental change on yields and quality of vegetables and legumes for the first time. (sciencedaily.com)
  • But our consumption of vegetable oil has increased considerably since the 1960s, and the health effects of high intakes are a source of scientific debate. (cnn.com)
  • The gaps are whether the cholesterol-lowering effects of replacing saturated fats with liquid vegetable oils rich in linoleic acid actually translates to improved heart health and whether unintended consequences of relatively high intakes exist," said Daisy Zamora, epidemiologist at the University of North Carolina. (cnn.com)
  • Total antioxidant consumption showed similar patterns as fruit/vegetable intakes. (medscape.com)
  • Her meta-analysis of randomized clinical trials on the topic, published in the BMJ , concluded that although replacing saturated fat with vegetable oils does lower LDL cholesterol, it doesn't necessarily translate into decreased deaths from heart disease. (cnn.com)
  • One can never really weigh the importance of a fruit & vegetable juicer until he has tried it. (selfgrowth.com)
  • Get benefits by Juicernet juicing vegetables juicers and fruit vegetable juicer . (selfgrowth.com)
  • Is a celery a vegetable? (answers.com)
  • Susie's Marinated Vegetables 1 can French Green Beans 1 can LeSeur English Peas 3 large stalks Celery chopped 1 each medium onion sliced in rings 1 cup Red wine vinegar 1 cup Sugar 1 teaspoon Salt 1/2 cup Wesson Oil Pepper To Taste 1 can Pimento cut in strips Combine vegetables. (bigoven.com)
  • Winters are mild In this growing zone, and some vegetables can be grown year-round. (ehow.com)
  • Vegetables can be grown year-round in Florida if attention is paid to the appropriate planting dates. (ufl.edu)
  • We will look at which vegetables are good for diabetics, which vegetables should be restricted and ways that you can easily incorporate more vegetables into your diet. (livescience.com)
  • Vegetables and legumes are vital components of a healthy, balanced and sustainable diet and nutritional guidelines consistently advise people to incorporate more vegetables and legumes into their diet. (sciencedaily.com)
  • Eating chicken, eating food from a fried chicken outlet, eating salad vegetables, drinking bottled water, and direct contact with cows or calves were all independently associated with infection. (cdc.gov)
  • Are vegetable oils healthy? (cnn.com)
  • In small amounts, vegetable oils are healthy, as they contain fats that are essential in our diets. (cnn.com)
  • What researchers agree on is that vegetable oils such as safflower, sunflower, corn, cottonseed and soybean oils, are rich in a type of fat known as linoleic acid. (cnn.com)
  • But whether consuming vegetable oils ultimately improves health outcomes seems to be less clear. (cnn.com)
  • Vegetable oils are vegetable fat. (answers.com)
  • Thermal Degradation of Vegetable Oils. (bvsalud.org)
  • Roasted vegetables also make a fine side dish (if you don't nibble them all right from the pan), so make up a double batch. (startribune.com)
  • The study, which is published online today (Tuesday) in Human Reproduction [1], one of the world's leading reproductive medicine journals, shows that men who ate the highest amount of fruit and vegetables with high levels of pesticide residue had a 49% lower sperm count and a 32% lower percentage of normally-formed sperm than men who consumed the least amount. (eurekalert.org)
  • Use about 1 tablespoon of oil per pound of vegetables, and be sure to use a flavorful oil such as coconut, olive or ghee. (startribune.com)
  • Cauliflower is a high-purine vegetable that may contribute to symptoms in some people with gout. (livestrong.com)
  • The global production of vegetables and legumes, which are an important part of healthy diets, could be significantly reduced through predicted future changes to the environment, according to new research. (sciencedaily.com)
  • Vegetables and legumes are essential constituents of healthy diets and so efforts to ensure that their global availability is not threatened by predicted environmental changes must also be high on the global public health agenda. (sciencedaily.com)
  • Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. (foodnetwork.com)
  • Bake in a 400° oven, stirring occasionally, until vegetables are browned and tender when pierced, 40 to 45 minutes (30 to 35 minutes in a convection oven). (sunset.com)
  • It helps to roast the vegetables first to enhance their character. (startribune.com)
  • A good source of fibre , vitamin C , and potassium , the roots can be eaten raw or pickled and are commonly cooked with other root vegetables or mashed. (britannica.com)
  • Results of search for 'su:{Vegetables. (who.int)
  • Vegetables need varying amounts of water depending on the stage in their life, the type of plant and the texture of the soil . (rhs.org.uk)
  • Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. (yogajournal.com)
  • We produce all different kinds of vegetables,' says farmer Emilio Andres, who is proud of the fact that his allotment feeds the local community. (bbc.co.uk)
  • UN/ECE standards for fresh fruit and vegetables / recommended by the Working Party on Standardization of Perishable Produce of the Economic Commission for Europe. (who.int)
  • Gardeners across America-from California to Florida-love Whopper vegetables. (parkseed.com)
  • We aimed to determine whether higher mortality rates with high milk consumption are modified by fruit and vegetable intake or total antioxidant intake (oxygen radical absorbance capacity). (medscape.com)
  • Fruit or vegetables that were low in pesticide residues included peas, beans, grapefruit and onions. (eurekalert.org)
  • It was found association of inadequate intake of greens/vegetables only for the age range of 14-19 years, which remained after multiple regression. (bvsalud.org)
  • To address this evidence gap the researchers conducted a systematic review of all the available evidence from experimental studies published since 1975 on the impacts of changes in environmental exposures on the yield and nutritional quality of vegetables and legumes. (sciencedaily.com)
  • Such changes may affect the affordability and consumption of vegetables and legumes in the mid- to long-term and this could have significant impacts on population health all around the world. (sciencedaily.com)
  • Sometimes smack bang between tower block estates or next door to the crumbling colonial houses, fresh fruit and vegetables are growing in abundance. (bbc.co.uk)
  • Types of fruit and vegetable products provided: fresh fruit and vegetables, tinned or otherwise prepared fruit in water. (who.int)
  • Radioactivity in fresh vegetables" (1960). (cdc.gov)
  • To serve, cut meat into thin slices and surround with vegetables. (cuisinart.com)
  • Gives a list of botanical names of 61 vegetable plants, together with the common names of the vegetables in English, French and Russian. (iso.org)