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Dietary Reference Intake
The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the National Academy of Medicine (NAM) of the National Academies (United States). It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances (RDAs, see below). The DRI values differ from those used in nutrition labeling on food and dietary supplement products in the U.S. and Canada, which uses Reference Daily Intakes (RDIs) and Daily Values (%DV) which were based on outdated RDAs from 1968 but were updated as of 2016. Parameters DRI provides several different types of reference values: * Estimated Average Requirements (EAR), are expected to satisfy the needs of 50% of the people in that age group based on a review of the scientific literature. * Recommended Dietary Allowances (RDA), the daily dietary intake level of a nutrient considered sufficient by the Food and Nutrition Board of the Institute of Medicine to meet the requirements of 97.5% of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrition
Nutrition is the biochemistry, biochemical and physiology, physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into Macronutrient, macro- and Micronutrient, micro-) which can be Metabolism, metabolized to create Food energy, energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition. The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while some must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, Biological thermodynamics, energy, and water as well as various other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rationing
Rationing is the controlled distribution (marketing), distribution of scarcity, scarce resources, goods, services, or an artificial restriction of demand. Rationing controls the size of the ration, which is one's allowed portion of the resources being distributed on a particular day or at a particular time. There are many forms of rationing, although rationing by price is most prevalent. Rationing is often done to keep price below the market clearing, market-clearing price determined by the process of supply and demand in an free market, unfettered market. Thus, rationing can be complementary to incomes policies, price controls. An example of rationing in the face of rising prices took place in the various countries where there was rationing of gasoline during the 1973 energy crisis. A reason for setting the price lower than would clear the market may be that there is a high input , which would drive the market price very high. High prices, especially in the case of necessitie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baby Food
Baby food is any soft, easily consumed Human food, food other than breastmilk or infant formula that is made specifically for human babies between six months and two years old. The food comes in many varieties and flavors that are purchased ready-made from producers, or it may be table food eaten by the family that has been mashed or otherwise broken down. Readiness and health Readiness As of 2023, the World Health Organization, UNICEF and many national health agencies recommended waiting until six months of age before starting a child on food. Neither too early nor too late. In Italy in 2020, a survey of parents found that more than two-thirds of babies were first fed baby food when they were five or six months old. A survey in Scotland in 2017 indicated that almost no babies were fed baby food before the age of four months, and that about half of them were not given baby food until they were at least six months old. Inappropriately early introduction of baby food (i.e., befo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Energy Bar
Energy bars are supplemental bars containing cereals, micronutrients, and flavor ingredients intended to supply quick food energy. Because most energy bars contain added protein (nutrient), protein, carbohydrates, dietary fiber, and other nutrients, they may be marketed as functional foods. Manufacturing of energy bars may supply nutrients in sufficient quantity to be used as meal replacements. Nutrition A typical energy bar weighs between 30 and 50 grams and is likely to supply about 200–300 calories (840–1,300 joules), 3–9 grams of fat, 7–15 grams of protein, and 20–40 grams of carbohydrates — the three sources of energy in food. In order to provide energy quickly, most of the carbohydrates are various types of Sugar, sugars like fructose, glucose, maltodextrin and others in various ratios, combined with complex carbohydrate sources, such as Oat, oats or barley. Proteins come mostly in the form of whey protein. Fats sources are often cocoa butter and Types of choco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast Cereal
Breakfast cereal is a category of food, including food products, made from food processing, processed cereal, cereal grains, that are eaten as part of breakfast or as a snack food, primarily in Western societies. Although warm, cooked cereals like oat Oatmeal, meal, maize grits, and wheat Farina (food), farina have the longest history as traditional breakfast foods, branded and ''ready-to-eat cold cereals'' (many produced via the process of Food extrusion, extrusion) appeared around the late 19th century. These processed, precooked, packaged cereals are most often served in a quick and simple preparation with dairy products, traditionally cow's milk. These modern cereals can also be paired with yogurt, yoghurt or Plant milk, plant-based milks, or eaten plain. Fruit or Nut (fruit), nuts are sometimes added, and may enhance the nutritional benefits. Some companies promote their products for the health benefits that come from eating oat-based and high-Dietary fiber, fiber cereals. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Fortification
Food fortification is the addition of micronutrients (essential trace elements and vitamins) to food products. Food enrichment specifically means adding back nutrients lost during food processing, while fortification includes adding nutrients not naturally present.World Health Organization and Food and Agriculture Organization of the United Nations Guidelines on food fortification with micronutrients. 2006 ited on 2011 Oct 30 Food manufacturers and governments have used these practices since the 1920s to help prevent nutrient deficiencies in populations. Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thiamin
Thiamine, also known as thiamin and vitamin B1, is a vitamin – an essential micronutrient for humans and animals. It is found in food and commercially synthesized to be a dietary supplement or medication. Phosphorylated forms of thiamine are required for some metabolic reactions, including the breakdown of glucose and amino acids. Food sources of thiamine include whole grains, legumes, and some meats and fish. Grain processing removes much of the vitamin content, so in many countries cereals and flours are enriched with thiamine. Supplements and medications are available to treat and prevent thiamine deficiency and the disorders that result from it such as beriberi and Wernicke encephalopathy. They are also used to treat maple syrup urine disease and Leigh syndrome. Supplements and medications are typically taken by mouth, but may also be given by intravenous or intramuscular injection. Thiamine supplements are generally well tolerated. Allergic reactions, includin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total. The characteristic orange colour is from beta-carotene, making carrots a rich source of vitamin A. A myth that carrots help people to see in the dark was spread as propaganda in the Second World War, to account for the ability of British pilots to fight in the dark; the real explanation was the introduction of radar. Etymology The word is first recorded in English around 1530 and w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian cuisine, Italian, French cuisine, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Pepper
The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, the Caribbean and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Preferred growing conditions for bell peppers include warm, moist soil in a temperat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dehydration
In physiology, dehydration is a lack of total body water that disrupts metabolic processes. It occurs when free water loss exceeds intake, often resulting from excessive sweating, health conditions, or inadequate consumption of water. Mild dehydration can also be caused by immersion diuresis, which may increase risk of decompression sickness in divers. Most people can tolerate a 3-4% decrease in total body water without difficulty or adverse health effects. A 5-8% decrease can cause fatigue and dizziness. Loss of over 10% of total body water can cause physical and mental deterioration, accompanied by severe thirst. Death occurs with a 15 and 25% loss of body water.Ashcroft F, Life Without Water in Life at the Extremes. Berkeley and Los Angeles, 2000, 134-138. Mild dehydration usually resolves with oral rehydration, but severe cases may need intravenous fluids. Dehydration can cause hypernatremia (high levels of sodium ions in the blood). This is distinct from hypovolemia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Nutrition Animal livers are rich in iron, copper, B vitamins and preformed vitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe. A single slice (68 g) of beef liver exceeds the tolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg). 100 g cod liver contains 5 mg of vitamin A and 100 μg of vitamin D. Liver contains large amounts of vitamin B12, and this was one of the factors that led to the discovery of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
