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Museum of Tomato

The Museum of Tomato is an Italian ethnographic museum dedicated to the tomato. It is located in Corte di Giarola, between Collecchio and Ozzano Taro, in the Province of Parma, a region historically dedicated to the production and processing of t ...

Muzeum Piernika

Muzeum Piernika is a museum located in medieval old town of Torun, Poland, that is famous for its gingerbread. Visitors take part in an interactive show through which they are taught how to make a traditional gingerbread. The show consist of two ...

Tteok Museum

Tteok Museum is a museum located in Waryong-dong, Jongno-gu, Seoul, South Korea. Founded by Yoon Sookja, the chief director of the Institute of Traditional Korean Food, it opened in December, 2002. The museum specializes in Korean cutlery with ap ...

Ambrosia

In the ancient Greek myths, ambrosia is the food or drink of the Greek gods, often depicted as conferring longevity or immortality upon whomever consumed it. It was brought to the gods in Olympus by doves and served by either Hebe or Ganymede at ...

Amrita

Amrita, Amrit or Amata is a word that literally means "immortality" and is often referred to in ancient Indian texts as nectar. "Amrta" is etymologically related to the Greek ambrosia and carries the same meaning. Its first occurrence is in the R ...

Forbidden fruit

In Abrahamic religions, forbidden fruit is a name given to the fruit growing in the Garden of Eden which God commands mankind not to eat. In the biblical narrative, Adam and Eve eat the fruit from the tree of the knowledge of good and evil and ar ...

Golden apple

The golden apple is an element that appears in various national and ethnic folk legends or fairy tales. Recurring themes depict a hero retrieving the golden apples hidden or stolen by a monstrous antagonist. Alternatively, as part of the mysterio ...

Manna

Manna, sometimes or archaically spelled mana is, according to the Bible, an edible substance which God provided for the Israelites during their travels in the desert during the 40-year period following the Exodus and prior to the conquest of Cana ...

Mead of poetry

In Norse mythology, the Poetic Mead or Mead of Poetry, also known as Mead of Suttungr, is a mythical beverage that whoever "drinks becomes a skald or scholar" to recite any information and solve any question. This myth was reported by Snorri Stur ...

Peaches of Immortality

In Chinese mythology, Peaches of Immortality are consumed by the immortals due to their mystic virtue of conferring longevity on all who eat them. Peaches symbolizing immortality are a common symbol in Chinese art, appearing in depictions or desc ...

Soma (drink)

In Vedic tradition, soma or haoma is a ritual drink of importance among the early Indians. The Rigveda mentions it, particularly in the Soma Mandala. In the Avestan literature, the entire Yasht 20 and Yasna 9–11 treat of haoma. The texts describe ...

Nutrition

Nutrition is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism a ...

Academy of Nutrition and Dietetics

The Academy of Nutrition and Dietetics is the United States largest organization of food and nutrition professionals, and represents over 100.000 credentialed practitioners - registered dietitian nutritionists, dietetic technicians, registered, a ...

Acceptable daily intake

Acceptable daily intake or ADI is a measure of the amount of a specific substance in food or drinking water that can be ingested on a daily basis over a lifetime without an appreciable health risk. ADIs are expressed usually in milligrams per kil ...

ADIME

ADIME, or Assessment, Diagnosis, Intervention, and Monitoring/Evaluation, is a process used to ensure high quality nutrition care to patients and clients from nutrition professionals, such as Registered Dietitians or Registered Dietitian Nutritio ...

African Nutrition Leadership Programme

The African Nutrition Leadership Programme is a 10 days training course that started in 2002 to assist the development of future leaders in the field of human nutrition in Africa. The emphasis of the programme is on understanding and developing t ...

Alliesthesia

Alliesthesia - other, and αἴσθησις - sensation, perception; French: alliesthesie, German: Alliasthesie) is a psychophysiological phenomenon that describes the dependent relationship between the internal state of an organism and the perceived plea ...

Alliin

Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of ...

Alpha-GPC

L -Alpha glycerylphosphorylcholine is a natural choline compound found in the brain. It is also a parasympathomimetic acetylcholine precursor which has been investigated for its potential for the treatment of Alzheimers disease and other dementia ...

American Society for Nutrition

The American Society for Nutrition is an American society for professional researchers and practitioners in the field of nutrition. ASN publishes four journals in the field of nutrition. It has been criticized for its financial ties to the food a ...

American Society for Parenteral and Enteral Nutrition

The American Society for Parenteral and Enteral Nutrition is a US based professional organization. Its members include dieticians, nurses, pharmacists, physicians and scientists who are involved in providing clinical nutrition to patients. ASPEN ...

Amino acid score

Amino acid score, in combination with protein digestibility, is the method used to determine if a protein is complete. PDCAAS and DIAAS are the two major protein standards which determine the completeness of proteins by their unique composition o ...

Animal nutrition

Animal nutrition focuses on the dietary needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife management. There are seven major classes of nutrients: carbohydrates, fats, fibre, minerals, ...

Animal nutritionist

An animal nutritionist is a person who specializes in animal nutrition, which is especially concerned with the dietary needs of animals in captivity: livestock, pets, and animals in wildlife rehabilitation facilities. The science of animal nutrit ...

Anthoxanthin

Anthoxanthins are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medi ...

Association for Nutrition

The Association for Nutrition is the voluntary regulator for nutritionists and nutrition scientists in the United Kingdom. The association is a registered charity and is custodian of the United Kingdom Voluntary Register of Nutritionists UKVRN It ...

Atwater system

The Atwater system, named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods. The system was developed largely from the experimental studies of Atwater and his colleagues in the ...

Auxology

Auxology, is a meta-term covering the study of all aspects of human physical growth. Auxology is a multi-disciplinary science involving health sciences/medicine, and to a lesser extent: nutrition, genetics, anthropology, anthropometry, ergonomics ...

Bangladesh National Nutrition Council

Bangladesh National Nutrition Council is an autonomous government body responsible for planning National Food and Nutrition Policy in Bangladesh and is located in Mohammadpur Thana, Dhaka, Bangladesh. The council is chaired by the Prime Minister.

Amy Bentley

Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies at New York Universitys Steinhardt School of Culture, Education, and Human Development, and is co-founder of the NYU Urban Farm Lab and the Experimental Cuis ...

Biological value

Biological value is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organisms body. It captures how readily the digested protein can be used in protein synthesis in the cells of the ...

Blood lipids

Blood lipids are lipids in the blood, either free or bound to other molecules. They are mostly transported in a protein capsule, and the density of the lipids and type of protein determines the fate of the particle and its influence on metabolism ...

Blood sugar regulation

Blood sugar regulation is the process by which the levels of blood sugar, primarily glucose, are maintained by the body within a narrow range. This tight regulation is referred to as glucose homeostasis. Insulin, which lowers blood sugar, and glu ...

Body fat percentage

The body fat percentage of a human or other living being is the total mass of fat divided by total body mass, multiplied by 100; body fat includes essential body fat and storage body fat. Essential body fat is necessary to maintain life and repro ...

John Boyd Orr

John Boyd Orr, 1st Baron Boyd-Orr, styled Sir John Boyd Orr from 1935 to 1949, was a Scottish teacher, medical doctor, biologist, nutritional physiologist, politician, businessman and farmer who was awarded the Nobel Peace Prize for his scientifi ...

Callanetics

The Callanetics exercise programme was created by Callan Pinckney in the early 1980s. It is a system of exercise involving frequent repetition of small muscular movements and squeezes, designed to improve muscle tone. The programme was developed ...

A calorie is a calorie

A calorie is a calorie is a tautology used to convey the speakers conviction that the concept of the "calorie" is in fact a sufficient way to describe energy content of food. The tautological phrase means that regardless of the form of food calor ...

Canada's Food Guide

Canadas Food Guide is a nutrition guide produced by Health Canada. In 2007, it was reported to be the second most requested Canadian government publication, behind the Income Tax Forms. The Health Canada website states: "Food guides are basic edu ...

Canadian health claims for food

Canadian health claims by Health Canada, the department of the Government of Canada responsible for national health, has allowed five scientifically verified disease risk reduction claims to be used on food labels and on food advertising. Other c ...

CAP-e

CAP-e, is a novel in vitro bioassay for antioxidant activity developed by Alexander Schauss, Gitte Jensen, and associates at the American Institute for Biosocial and Medical Research, a private contract research organization located in Puyallup, ...

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1 and thus with the empirical formula C m n. This formula holds true for monosaccharides. Some exceptions exist; for e ...

Carbohydrate counting

Carbohydrate counting or" carb” counting is a meal planning tool used in diabetes management to help optimize blood sugar control. It can be used with or without the use of insulin therapy. Carbohydrate counting involves determining whether a foo ...

Chelates in animal nutrition

Chelates in animal feed are organic forms of essential trace minerals such as copper, iron, manganese and zinc. Animals absorb, digest and use mineral chelates better than inorganic minerals. This means that lower concentrations can be used in an ...

Children's right to adequate nutrition in New Zealand

Every child has the right to adequate nutrition under the Universal Declaration of Human Rights. In New Zealand, an estimated 100.000 New Zealand children go to school every day without breakfast. Article 11 of the International Covenant on Econo ...

Cholesterol

Cholesterol and stereos, followed by the chemical suffix -ol for an alcohol) is 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 membra ...

Ciberobn

The Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition is a public research consortium which was founded on November 28, 2006 financed by the Instituto de Salud Carlos III and the Ministerio de Ciencia e Innovacion. Th ...

Clinical nutrition

Clinical nutrition is nutrition of patients in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics, but also inpatients in hospitals. It incorporates primarily the scientific fields ...

Complete protein

A complete protein or whole protein is a food source of protein that contains an adequate proportion of each of the nine essential amino acids necessary in the human diet. Examples of single-source complete proteins are red meat, poultry, fish, e ...

Conditioned satiety

Conditioned satiety is one of the three known food-specific forms of suppression of appetite for food by effects of eating, along with alimentary alliesthesia and sensory-specific satiety. Conditioned satiety was first evidenced in 1955 in rats b ...

CRNHs

The Centres de Recherche en Nutrition Humaine or CRNHs is a health research organisation based in France. Its goal is to improve the knowledge on the function properties of food, on metabolism and on human physiology, from basic research to the s ...

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