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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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the chemical element of atomic number 11, a soft silver-white reactive metal of the alkali metal group.

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Food labels provide more than just nutrition facts, though. They also tell you what's in a packaged food (i.e., the ingredients).

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The % Daily Value (%DV) is the percentage of the Daily Value for each nutrient in a serving of the food.

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a substance that provides nourishment essential for growth and the maintenance of life.

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the energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods.

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The serving size reflects the amount that people typically eat or drink. It is not a recommendation of how much you should eat or drink

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the process of providing or obtaining the food necessary for health and growth.

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a nutritional diagram in the shape of a pyramid, especially (in the US) the Food Guide Pyramid.

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MyPlate is the current nutrition guide published by the USDA's Center for Nutrition Policy and Promotion,

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any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms.

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wheat or any other cultivated cereal crop used as food.

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conditions relating to public health, especially the provision of clean drinking water and adequate sewage disposal.

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a building, room, or establishment for the storage, processing, and distribution of milk and milk products.

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any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.

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lack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat.

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Undernutrition may develop because people cannot obtain or prepare food, have a disorder that makes eating or absorbing food difficult, or have a greatly increased need for calories.

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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.