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a compound of the sterol type found in most body tissues. Cholesterol and its derivatives are important constituents of cell membranes and precursors of other steroid compounds, but a high proportion in the blood of low-density lipoprotein (which transports cholesterol to the tissues) is associated with an increased risk of coronary heart disease.

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Sodium is a mineral found in most of the foods we eat. The largest source of dietary sodium comes from sodium chloride or table salt. Intake of sodium tends to increase the retention of water.

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a label required on most packaged food in many countries, showing what nutrients are in the food.

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is the percentage of the Daily Value for each nutrient in a serving of the food. The Daily Values are reference amounts (expressed in grams, milligrams, or micrograms) of nutrients to consume or not to exceed each day.

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compounds in foods essential to life and health, providing us with energy, the building blocks for repair and growth and substances necessary to regulate chemical processes.

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the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes ingestion, absorption, assimilation, biosynthesis, catabolism and excretion.

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a representation of the optimal number of servings to be eaten each day from each of the basic food groups.

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a dynamic and ongoing function and cannot be sporadic or something that can be turned on once a day, once a week, etc.

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the current nutrition guide published by the USDA's Center for Nutrition Policy and Promotion, a graphic depicting a place setting with a plate and glass divided into five food groups.

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a nutrient needed by the human body for growth and maintenance.

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a staple food in households around the world. They have three parts: the bran (the nutritious outer layer), the germ (the seed's nutrient-rich embryo) and the endosperm (the germ's food supply, which is high in starchy carbs).

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it refers to milk and any food products made from milk, including cheese, cream, butter, and yogurt. On the contrary, eggs are laid by birds, such as hens, ducks, and quail.

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to deficiencies, excesses or imbalances in a person's intake of energy and/or nutrients.

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lack of proper nutrition, caused by not having enough food or not eating enough food containing substances necessary for growth and health.

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a damaging immune response by the body to a substance, especially pollen, fur, a particular food, or dust, to which it has become hypersensitive.

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any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body.