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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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The 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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The 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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containing or made from milk.

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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 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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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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A standard amount of a food, such as a cup or an ounce. Serving sizes can help you when choosing foods and when comparing like items while shopping, but they are not recommendations for how much of a certain food to eat.

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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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The percentage of the Daily Value for each nutrient in a serving of the food.

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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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a mineral found in many foods. Your body needs sodium for normal muscle and nerve functions. It also helps keep body fluids in balance. Most table salts are made from sodium chloride. So, salt used when preparing or flavoring foods usually contains sodium.

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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.