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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 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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A flat dish, typically circular and made of china, from which food is eaten or served.

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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 graphic representation of predatory relationships in the food chain, in which various forms of life are shown on different levels, with each level preying on the one below it.

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

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A distinction is made between a portion size as determined by an external agent, such as a food manufacturer, chef, or restaurant, and a 'self selected portion size' in which an individual has control over the portion in a meal or snack.

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A unit equivalent to the large calorie expressing heat-producing or energy-producing value in food when oxidized in the body.

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

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On the Nutrition Facts label is a guide to the nutrients in one serving of food.

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The number of calories listed on a food label tells you how many calories are in one serving. It’s important to remember that even small packages often contain more than one serving.

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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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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 is associated with an increased risk of coronary heart disease.