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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.

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

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wheat or any other cultivated cereal crop used as food.

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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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The U.S. Department of Agriculture (USDA) created MyPlate, an easy-to-follow food guide, to help parents to figure out how to feed their kids nutritious, balanced meals. The colorful divided plate includes sections for vegetables, fruits, grains, and foods high in protein.

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

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

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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. It's important to realize that all the nutrient amounts shown on the label, including the number of calories, refer to the size of the serving.

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the energy needed to raise the temperature of 1 gram of water through 1 °C (now usually defined as 4.1868 joules).

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

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shows how much a nutrient in a serving of food contributes to a total daily diet. The %DV can help you determine if a serving of food is high or low in a nutrient.

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provide more than just nutrition facts, though. They also tell you what's in a packaged food (i.e., the ingredients). Some food labels also state which country the food came from, whether the food is organic, and certain health claims.

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It flavors food and is used as a binder and stabilizer. It is also a food preservative, as bacteria can't thrive in the presence of a high amount of salt. The human body requires a small amount of sodium to conduct nerve impulses, contract and relax muscles, and maintain the proper balance of water and minerals.

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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.