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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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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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a deficiency of calories or of one or more essential nutrients.

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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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a substance that has amino acids, compounds and carbon, hydrogen, oxygen, nitrogen and sometimes sulfur and is found in many foods.

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a food circle 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.

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

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the amount of a food or drink that is generally served.

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a unit of energy widely used in nutrition. For historical reasons, two main definitions of calorie are in wide use.

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

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

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a label required on most packaged food in many countries, showing what nutrients are in the food.

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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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an organic molecule. It is a sterol, a type of lipid. Cholesterol is biosynthesized by all animal cells and is an essential structural component of animal cell membranes.