Diets

Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, freshwater fish, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. A person who practices vegetarianism is known as a vegetarian.

thumb|A glass of water on an empty plateFasting is the act of refraining from eating, and sometimes drinking. However, from a purely physiological context, "fasting" may refer to the metabolic status of a person who has not eaten overnight (before "breakfast"), or to the metabolic state achieved after complete digestion and absorption of a meal. Metabolic changes in the fasting state begin after absorption of a meal (typically 3–5 hours after eating).

sum of food consumed by an organism

foods produced without synthetic pesticides and chemical fertilizers

diet that helps maintain or improve general health

diet typical of the Mediterranean region, or cultural heritage. UNESCO intangible cultural heritage status

thumb|A box of vegetables and fruits recovered from the dumpsters of a hypermarket thumb|Urban foraged food in Stockholm, Sweden

Pescetarianism ( ; sometimes spelled pescatarianism) is a dietary practice in which seafood is the only source of meat in an otherwise vegetarian diet. The inclusion of other animal products, such as eggs and dairy, is optional. According to research conducted from 2017 to 2018, approximately 3% of adults worldwide are pescetarian.

a diet that cycles between a period of fasting and non-fasting

diets restricting carbohydrate consumption

substances considered taboo in certain cultures or religions

dietary regime

repeated cycles of weight loss followed by weight gain

alternative medicine treatment

vegetarian diet that includes dairy products

diet based on blood type

religious dietary restrictions

type of food

FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) are short-chain carbohydrates that are poorly absorbed in the small intestine and ferment in the colon. They include short-chain oligosaccharide polymers of fructose (fructans) and galactooligosaccharides (stachyose, raffinose), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols), such as sorbitol, mannitol, xylitol, and maltitol. Most FODMAPs are naturally present in food and the human diet, but the polyols may be added artificially in commercially prepared foods and beverages.

pattern of food consumption adopted mainly by the people of Western Europe and North America

diet that is recommended for people with diabetes mellitus or high blood glucose

pseudomedical diagnosis

weight-loss diet created by Michel Montignac

food substitute with controlled quantities of calories and nutrients

dietary pattern intended to prevent and control hypertension

Confucian teaching that instructs people to eat until they are 80 percent full

Chinese dietary or food therapy

flexitarian diet created by the EAT-Lancet Commission featuring plant-based foods

diet that includes no more than 1,500 to 2,400 mg of sodium per day

twelve-step program

diet that consists mostly or entirely of liquids

Type of dieting food

annual celebration of body acceptance

diet that includes foods with a high protein content

diet to reduce greenhouse gas emissions

scientifically unsupported diet

diet that contains limited amounts of fat

culinary traditions of the Inuit

Wikimedia list article

fad diet emphasizing low-carbohydrate consumption

procedure to identify foods that produce adverse effects

restrictive diet which limits the use of complex carbohydrates

briefly popular diet, often unsustainable or unhealthful

Type of diet involving the avoidance of processed foods

fasting before a surgical procedure to reduce stomach content in order to prevent regurgitation

diet based on foods in ayurvedic and yogic literature

human use of insects as food

fad diet

diet Intended to Propose Ingestion

Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another. As weight regain is common, diet success is best predicted by long-term adherence. Regardless, the outcome of a diet can vary widely depending on the individual.

a diet that contributes to the broader environmental and social sustainability

Pollotarianism is the practice of adhering to a diet that incorporates poultry as the only source of meat in an otherwise vegetarian diet.

diet that limits stool

The CRON-diet (Calorie Restriction with Optimal Nutrition) is a nutrient-rich, reduced calorie diet developed by Roy Walford, Lisa Walford, and Brian M. Delaney. The CRON-diet involves calorie restriction in the hope that the practice will improve health and retard aging, while still attempting to provide the recommended daily amounts of various nutrients. Other names include CR-diet, Longevity diet, and Anti-Aging Plan. The Walfords and Delaney, among others, founded the CR Society International to promote the CRON-diet.

pseudoscientific use of medicine

time period when eating is strongly regulated depending on religion

effect of diet on obesity

Consumption of less calories than expended