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  Encyclopedia of Keywords > Glossaries > Glossary of Nutrition /   Michael Charnine

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  1. Nutrients are for maintenance plus performance of the bird.
  2. Nutrients are found in all of the food groups.
  3. Nutrients are carried throughout the body in the bloodstream and are used as needed, and excess is excreted.
  4. Nutrients are frequently categorized as essential or nonessential.
  5. Nutrients are important in your own body's growth, your baby's, and later for breast-feeding.


  1. A Calorie is the amount of heat needed to raise the temperature of a liter of water 1 degree.
  2. A calorie is a calorie and it doesn't matter weather they come from carbohydrates or fat.
  3. A calorie is a calorie is a calorie they say.
  4. A calorie is a calorie is a calorie.
  5. A calorie is a measurement, just like a teaspoon or an inch.


  1. Nutrition is a 3-part process.
  2. NUTRITION is something that should not have T2 diabetes.
  3. NUTRITION is something that should not have been.
  4. NUTRITION is what I have seen an old warren cat with food allergies.
  5. NUTRITION was younger, so you can but I cant help but feel some posts are nourishing by under restricting spam people.


  1. Starches are bread, grains, cereal, pasta, and starchy vegetables like corn and potatoes.
  2. Starches are complex carbohydrates found in legumes, potatoes, and other vegetables.
  3. Starches are glucose polymers in which glucopyranose units are bonded by alpha- linkages.
  4. Starches are insoluble in water.
  5. Starches are polymers of glucose in which glucopyranose units are bonded by alpha-linkages.


  1. A vitamin is a nutrient that is an organic compound required in tiny amounts for essential metabolic reactions in a living organism.
  2. A vitamin is an organic compound needed in small quantities that cannot be made in the cells.
  3. A vitamin is an organic substance or chemical found in food that is absolutely necessary for life.
  4. The word "vitamin" was coined in 1911 by the Warsaw-born biochemist Casimir Funk (1884-1967).
  5. Vitamin is the name for several unrelated nutrients that the body cannot synthesise either at all, or in sufficient quantities.


  1. Dieting is the practice of eating (and drinking) in a regulated fashion to achieve a particular, short-term objective.
  2. Dieting is a multibillion dollar industry in the United States, but it doesn't work for most people.
  3. Dieting is a multi million dollar industry.
  4. Dieting is a pain.
  5. Dieting is a science and each body has slightly different laws by which they function.


  1. Fats are a nessary ingridient for survival and what humans crave for when it comes to food products.
  2. Fats are a vital nutrient in a healthy diet.
  3. Fats are also a major source of fuel energy for the body and carriers of fat-soluble vitamins and carotenoids.
  4. Fats are also an important energy source.
  5. Fats are also an important part of our diet.


  1. Foods are a compilation of these three building blocks.
  2. Foods are categorized into three groups based on their nutritional content.
  3. Foods are composed of specific nutrients; protein, fats, carbohydrates, vitamins, and minerals.
  4. Foods are cooked in hot liquids in these lowfat, low-salt methods.
  5. Foods are given a rating between 0 and 100.

Healthy Diet

  1. A healthy diet is a balanced diet that includes healthy portions from all of the food groups.
  2. A healthy diet is a balanced diet - focusing on carbohydrates alone skews that balance.
  3. A healthy diet is a balanced diet.
  4. A healthy diet is a diet based on breads, potatoes, and other cereals and is rich in fruits and vegetables.
  5. A healthy diet is a diet which contains a balanced amount of nutrients, varied food, and minimal amounts of sugar, fat, and salt.

Lauric Acid

  1. Lauric acid is a MCFA, that is formed into monolaurin in the body.
  2. Lauric acid is a medium chain fatty acid which is abundant in coconut oil and is considered responsible for many of its health benefits.
  3. Lauric acid is a medium chain fatty acid which is abundant in coconut oil, and considered responsible for many of its health benefits.
  4. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body.
  5. Lauric acid was supplied in a synthetic high-lauric oil, palmitic acid was provided by palm oil and oleic acid in oleic-rich sunflower seed oil.


  1. Malnutrition is a complex problem, but the solutions can be surprisingly simple.
  2. Malnutrition is a general term for a medical condition caused by an improper or insufficient diet .
  3. Malnutrition is a general term for the condition in which a person either has too little food, or is missing important nutrients.
  4. Malnutrition is a general term for the medical condition caused by an improper or insufficient diet.
  5. Malnutrition is a major cause of illness and death throughout the world.


  1. Protein is a vital part of our bodies.
  2. Protein is also a necessary component in our diet, since animals cannot synthesise all the amino acids and must obtain essential amino acid s from food.
  3. Protein is also a necessary component in our diet, since animals cannot synthesise all the amino acids and must obtain essential amino acids from food.
  4. Protein is also used in the growth of maternal tissue (4).
  5. Protein is also used to manufacture antibodies that fight infection and disease and is integral to your body's blood clotting ability.


  1. A starch is a bunch of sugar molecules tied together.
  2. Starch is a complex carbohydrate which is insoluble in water.
  3. Starch is a complex carbohydrate, specifically a polysaccharide, that is used by plants as a way to store glucose.
  4. Starch is a complex carbohydratewhich is insolublein water.
  5. Starch is a good energy provider and adding it to a daily diet can help to reduce fat intake and increase fibre.


  1. Wheat is a brilliant gold as harvest occurs in June.
  2. Wheat is a good quality source of carbohydrates.
  3. Wheat is one of the most common allergens, affecting millions of people.
  4. Wheat is the grain of versatility.
  5. Wheat is the most versatile whole food grown in North America and is found in a high percentage of today-s prepared dishes.

Trans Fat

  1. A trans fat is an otherwise normal fatty acid that has been "transmogrified", by high-heat processing of a free oil.
  2. Trans fat are as bad for you, if not worse than, the saturated variety and should be avoided at all costs.
  3. Trans fat is a common ingredient in store-bought baked goods such as crackers and cookies.
  4. Trans fat is a minor component of the total fat in the average American diet providing only 2.6% of total calories.
  5. Trans fat is a specific type of fat formed when liquid oils are made into solid fats like shortening and hard margarine.


  1. The vegetables are usually made into a mush in the food processor which enables them to get maximum nutritional value from them.
  2. Vegetables are a second type of plant matter eaten as food.
  3. Vegetables are a terrific source of many nutrients.
  4. Vegetables are also not starches.
  5. Vegetables are also very high in fiber and low in calories.

Whole Grains

  1. Whole grains are a well-known source of dietary fiber worth discussing.
  2. Whole grains are also a good choice.
  3. Whole grains are an excellent source of fiber.
  4. Whole grains are bad because they keep insulin at a level higher than desirable.
  5. Whole grains are far from the only way to get dietary fiber; fruits, vegetables, nuts, and seeds are also good sources.


  1. Abstract: A commercial ostrich slaughter protocol was developed.
  2. Abstract: A total of 9 non-fertile ostrich eggs from 3 herds in Germany were analysed.
  3. Abstract: An outbreak of disease in captive ostriches on a farm in Tanzania is reported.
  4. Abstract: For more than 100 years ostriches have been used as farm animals in South Africa.
  5. Abstract: The appetites of growing populations are squeezing the life out of the earth's finite suppy of good soil.

Academy of The Sierras

  1. Academy of the Sierras is a residential school of Healthy Living Academies.

Acceptable Daily Intake

  1. Definition of acceptable daily intake in the Medical Dictionary.
  2. The FDA sets an Acceptable Daily Intake (ADI) level for many food ingredients that it clears for use.

Adelle Davis

  1. Adelle Davis is a pioneering nutritionist and was an advocate of superior value of unprocessed food.

Animal Fat

  1. Animal fat is a by-product of meat meal processing.
  2. Animal fat is a byproduct of meat meal processing.
  3. Animal fat is a further low quality ingredient and is impossible to determine the source.


  1. Auxology is a meta-term covering the study of all aspects of human physical growth; though it is also a fundamental of biology generally.
  2. Auxology is a valuable instrument for the clinical diagnosis of SHOX haploinsufficiency in school-age children with unexplained short stature.
  3. Auxology is the study of all aspects of human physical growth; though it is also a fundamental of biology generally.
  4. Auxology is the study of human growth, though it is a fundamental of biology generally.


  1. Avitaminosis is a deficiency of vitamins.
  2. Avitaminosis is any disease caused by chronic or long-term vitamin deficiency or caused by a defect in metabolic conversion, such as tryptophan to niacin.


  1. Blood is an aqueous medium that contains an appreciable amount of lipid.
  2. Blood was drawn at the end of the 550-mg choline diet (day 10) and every 1–4 d thereafter, and serum CPK was measured.
  3. Blood was drawn for analysis of glucose, insulin, and C-peptide at -0.05, 0, 0.5, 1, 2, 3, and 4 h relative to the meal.
  4. The blood is an epitome of the universe.

Blood Cholesterol

  1. Blood cholesterol is the cholesterol is the cholesterol in the bloodstream.
  2. Blood cholesterol is the cholesterol that is found in your blood.

Body Mass Index

  1. Body Mass Index is a measure of what is considered a healthy weight for your height.
  2. Body Mass Index is a measure of your weight relative to your height.
  3. Body Mass Index is a measurement that indicates obesity by calculating the relative percentages of fat and muscle in the body.
  4. Body mass index is a special measure that allows to see if a person is of an appropriate weight for their height.
  5. Body mass index is defined as the individual's body weight divided by the square of their height.

British Dietetic Association

  1. The British Dietetic Association is a professional association and trade union for dieticians founded in 1936.
  2. The British Dietetic Association is a professional association with more than 5000 members.
  3. The British Dietetic Association is a professional associationand trade unionfor dieticians founded in 1936 .


  1. Butter is a dairy product made by churning fresh or fermented cream or milk.
  2. Butter is a fat and therefore neutral.
  3. Butter is a good source of saturated fat.
  4. Butter is a healthy fat.
  5. Butter is a valuable source of vitamin A, plus it has a little vitamin D. It is also a source of dietary cholesterol.


  1. Calorad is a food supplement containing 12 calories, 3 grams of protein, 0 grams of fat and 0 gram of carbohydrate per 1-tablespoon serving.
  2. Calorad is a liquid protein supplement that is taken inconjunction with water before bedtime on an empty stomache.
  3. Calorad is a liquid protein weight loss supplement which was first introduced to the US and Canadian marketplace in 1984.
  4. Calorad is a liquid protein weight loss supplement.
  5. Calorad is a natural product that does not stimulate, starve or trick your body into weight loss.


  1. Calories are a measure of how much 'energy' is stored in a food.
  2. Calories are a measurement of energy.
  3. Calories are determined by the amount of fat, carbohydrate and protein in a food.
  4. Calories are made up of carbohydrates, proteins, and fats.
  5. Calories are stored in body fat.


  1. A carbohydrate is a member of a large class of natural organic substances.
  2. A carbohydrate is a nutrient that is used by your body for energy.
  3. A carbohydrate is a nutrient that your body uses as its main energy source.
  4. Carbohydrate is a collective name that includes fiber, starch, and sugars.
  5. Carbohydrate is a component that § need to be suited to dog age.


  1. Carbohydrates are a large family of compounds including sugars , starches , dextrins , dietary fiber , and functional fiber .
  2. Carbohydrates are a large group of sugars, starches, celluloses, and gums that contain carbon, hydrogen, and oxygen in similar proportions.
  3. Carbohydrates are a problem.
  4. Carbohydrates are an essential part of a healthy diet.
  5. Carbohydrates are basically sugar and starch.


  1. Carbon is one of the six basic chemicals of life.
  2. Carbon is the central chemical of life.


  1. Carbs are not evil, as many suggest, just the amount and the degree of processing is what you need to look out for.
  2. Carbs are one of three main food nutrients: the others being protein and fat.
  3. Carbs are the muscles' only fuel source during high intensity anaerobic exercise (like weight training).


  1. Cellulose is a carbohydrate that comprises much of a plant's cell, especially the cell wall.
  2. Cellulose is a common material in plant cell walls and was first noted as such in 1533.
  3. Cellulose is a long-chain polymer polysaccharide carbohydrate, of beta-glucose.
  4. Cellulose is a polymer made with repeated glucose units bonded together by beta- linkages.
  5. Cellulose is a straight chain polymer: unlike starch, no coiling occurs, and the molecule adopts an extended rod-like conformation.

China Project

  1. The China Project is a Cornell- based scientific study conducted in rural China during the 1980s.

Chinese Food Therapy

  1. Chinese food therapy is a modality of Traditional Chinese Medicine (TCM), also known as Chinese Nutrition therapy.
  2. Chinese food therapy is a modality of traditional Chinese medicine, also known as Chinese Nutrition therapy.
  3. Chinese food therapy is a practice of healing using natural foods instead of medications.


  1. CHOLESTEROL is a fat-like substance found in all foods of animal origin: egg yolks, meat, poultry, fish, milk, and milk products.
  2. Cholesterol is a component of certain food and is needed by your body, but if eaten in excess, it's harmful.
  3. Cholesterol is a dietary fat that is only found in animal products.
  4. Cholesterol is a fat found only in animal products.
  5. Cholesterol is a fat-like substance found in animal foods and in the body’s blood, brain and nervous systems.


  1. Choline is a B vitamin that has been known to be an important key in poultry and swine nutrition for a long time.
  2. Choline is a chemical precursor or "building block" needed to produce the neurotransmitter acetylcholine.
  3. Choline is a colourless, crystalline compound, which absorbs water quickly.
  4. Choline is a component of acetylcholine, a neurotransmitter that is involved in sleep, muscle movement, pain regulation, learning, and memory formation.
  5. Choline is a dietary component essential for normal function of all cells.

Coconut Oil

  1. Coconut Oil is one of nature’s most misunderstood foods.
  2. Coconut oil is a most important oil because it is a lauric oil.
  3. Coconut oil is a natural antioxidant.
  4. Coconut oil is a perfect example of this - there is even a coconut diet book.
  5. Coconut oil is a prized oil that is versatile and delicious.


  1. Corn is a good source of protein, lysine, potassium, phosphorus, and contains essential fats and fiber.
  2. Corn is a problematic grain that is difficult for dogs to digest and the cause of a great many allergies.
  3. Corn is a problematic grain that is difficult for dogs to digest and thought to be the cause of a great many allergy and yeast infection problems.
  4. The corn was then rinsed and drained for milling.

Dairy Product

  1. Butter is a dairy product, made by churning fresh or fermented cream or milk.
  2. The study reported no association between dairy product consumption and prostate cancer risk.
  3. Barr, S. I. (2002) Increased dairy product or calcium intake: is body weight or composition affected in humans?.


  1. Dehydration is a condition where the body's water output exceeds the input.
  2. Dehydration is a deficiency of water in the body.
  3. Dehydration is a deficit of body water that results when the output of water exceeds intake.
  4. Dehydration is a lack of fluid in the body.
  5. Dehydration is a worldwide problem: It's our belief that most people in this world don't get nearly enough water to drink throughout the day.

Diabetes Mellitus

  1. Diabetes mellitus - The role of insulin.
  2. Diabetes mellitus is a chronic and debilitating disease.
  3. Diabetes mellitus is a chronic endocrine disorder that occurs in dogs and cats.
  4. Diabetes mellitus is a common metabolic disorder resulting from defects in insulin action, insulin production, or both.
  5. Diabetes mellitus is a disease that affects the way the body breaks down sugars for energy.

Dietary Fiber

  1. Dietary Fiber is a generic term for all of the components of plant cell walls.
  2. Dietary Fiber is a term used to describe a variety of plant substances that are resistant to digestion by alimentary enzymes in humans.
  3. Dietary Fiber is a type of carbohydrate.
  4. Dietary fiber is a complex mixture of plant materials, resistant to breakdown by the human digestive system.
  5. Dietary fiber is a term used to describe a heterogeneous group of plant food components that are resistant to human digestive enzymes.

Dietary Mineral

  1. Appropriate intake levels of each dietary mineral must be sustained to maintain physical health.
  2. Na Sodium. Sodium is a dietary mineral that is needed for water balance in the body.
  3. Fe Iron. Iron is a dietary mineral needed for transportation of oxygen through out the body.

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