Nutrition

science of the Effects of Nutrition on Genes

Auxology (from Greek , auxō, or , auxanō 'grow'; and , -logia) is a meta-term covering the study of all aspects of human physical growth. (Although, it is also fundamental of biology.) Auxology is a multi-disciplinary science involving health sciences/medicine (pediatrics, general practice, endocrinology, neuroendocrinology, physiology, epidemiology), and to a lesser extent: nutrition science, genetics, anthropology, anthropometry, ergonomics, history, economic history, economics, socio-economics, sociology, public health, and psychology, among others.

Gluconasturtiin or phenethyl glucosinolate is one of the most widely distributed glucosinolates in the cruciferous vegetables, mainly in the roots, and is probably one of the plant compounds responsible for the natural pest-inhibiting properties of growing crucifers, such as cabbage, mustard or rape, in rotation with other crops. This effect of gluconasturtiin is due to its degradation by the plant enzyme myrosinase into phenethyl isothiocyanate, which is toxic to many organisms.

chemical compound that has an effect on a living organism

medical condition

foods lacking nutritional value

meal planning tool in diabetes management

unwanted part of food

interplay between economic systems, nutritional status and food security

chemical compound

continued activity of the lactase enzyme in adulthood, enabling digestion of dairy products

risks and possible benefits of drinking coffee

consumption or injection of very large doses of vitamin C

biological process of regulation of food intake and energy expenditure

method used to estimate an individual's basal metabolic rate

Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.

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Alliesthesia (from – be changed, and (aísthēsis) – sensation, perception; thus "changed sensation"; , ) is a psychophysiological phenomenon (not to be confused with the pathologic symptom of allesthesia) that describes the dependence of perceived pleasure or displeasure of stimuli on the internal state of an organism. The internal state of an organism is in constant change, and any stimulus that can help to correct an error or to satisfy a need will be pleasantly perceived. For example, food will be more pleasant when hungry compared to when an organism is satiated. The sensation aroused there

protein source containing all nine essential amino acids

Overnutrition (also known as hyperalimentation) is a form of malnutrition in which the intake of nutrients is oversupplied. The amount of nutrients exceeds the amount required for normal growth, development, and metabolism.

detailed sets of information on the nutritionally important components of foods

shift in dietary consumption and energy expenditure

a database for nutrients in foods

Postbiotics are preparations of dead microorganisms and/or their components that are believed to confer a health benefit on the host. Most such preparations are derived from bacteria believed to be beneficial (so-called probiotics), with most purported benefits having to do with the digestive tract.

system used to communicate the nutritional value of food in a synthetic manner

biological relationship

the proportion of any array of a single nutrient or nutritional factor, or of numerous nutrients in foods, often ordered by different scalar indices

combining protein sources to optimize protein combining

protein made form rice

system for the calculation of the available energy of foods

British award in optoelectronics and nutrition

protein ranking for human nutrition

Protein quality method

method used for evaluating the quality of protein in food

method used to determine if a protein is complete

concentrated form of the proteins found in the leaves of plants

1980s observational study on diet in China