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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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Just about every packaged food made in the U.S. has a food label indicating serving size and other nutritional information. The "Nutrition Facts" food labels are intended to give you information about the specific packaged food in question.

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on the Nutrition Facts label is a guide to the nutrients in one serving of food. For example, if the label lists 15% for calcium, it means that one serving provides 15% of the calcium you need each day. DV s are based on a 2,000-calorie diet for healthy adults.

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

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DescriptionThe calorie is a unit of energy widely used in nutrition. For historical reasons, two main definitions of calorie are in wide use. The small calorie or gram calorie is the amount of heat energy needed to raise the temperature of one gram of water by one degree Celsius

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is a standardized amount of food. It may be used to quantify recommended amounts, as is the case with the MyPlate food groups, or represent quantities that people typically consume on a Nutrition Facts label. Portion size is the amount of a food you choose to eat — which may be more or less than a serving

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

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the current nutrition guide published by the USDA Center for Nutrition Policy and Promotion, a food circle depicting a place setting with a plate and glass divided into five food groups. It replaced the USDA's MyPyramid guide on June 2, 2011, ending 19 years of USDA food pyramid diagrams.

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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, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.

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wheat or any other cultivated cereal crop used as food.

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

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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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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.