Source: Wikipedia. Pages: 119. Chapters: Food additive, Pasteurization, Nutrition, Baking, Mother of vinegar, Food coloring, Flavor, Pectin, Human nutrition, Lactobacillus, Food allergy, Hani Al-Mazeedi, Molecular gastronomy, Cochineal, Cooking oil, Proanthocyanidin, Nutraceutical, Phytic acid, Substantial equivalence, Fermentation, Functional beverage, German Institute of Food Technologies, Brix, Food processing, Dietary mineral, Egg allergy, Miraculin, Food packaging, Maillard reaction, Atwater system, Food chemistry, Annatto, Acesulfame potassium, Modified citrus pectin, Codex Alimentarius, Novel food, Food technology, List of allergies, United Kingdom food labeling regulations, Water activity, Milk allergy, Thaumatin, Gerber method, New York State Agricultural Experiment Station, Unsaturated fat, The Shangri-La Diet, Inverted sugar syrup, Rancidification, Monounsaturated fat, Aseptic processing, Thermal death time, Leveraging Agriculture for Improving Nutrition and Health, Public analyst, Functional food, Food engineering, Food sampling, Wikifood, Foodpairing, Food studies, Farinograph, Tree nut allergy, Homogenization, List of Cholesterol in Foods, Flavorist, Retort pouch, Food quality, Journal of Food Science, Paprika oleoresin, Bletting, Refined grains, Browning, Rolled oats, Packaging gas, Extract, Staling, Refractometer, Starch gelatinization, European Food Information Resource Network, Seafood allergy, Aspartame-acesulfame salt, Baumé scale, Alkylresorcinol, Caramelization, Retrogradation, Vacuum evaporation, DATEM, Putrefaction, Lactobacillus brevis, International Association of Engineering and Food, Food composition database, NRS process, Food choice, The Journal of Food Science Education, Reichert value, Efficiency of conversion, Fruit allergy, Medical nutrition therapy, Food Valley, Water Pasteurization Indicator, Dextrose equivalent, Polenske value, Hordein, Trends in Food Science and Technology, Melanoidin, Solid fat index, Kirschner value, Irish Nutrition and Dietetic Institute, Adverse food reaction, Thermoduric bacteria, Conventionally grown, Secalin, Psychorheology, Nicolas Appert. Excerpt: Nutrition (also called nourishment or aliment) is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet. The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals (in health and disease), as well as to institutions. Clinical nutritionists are health professionals who focus more specifically on the role of nutrition in chronic disease, including possible prevention or remediation by addressing nutritional deficiencies before resorting to drugs. While government regulation of the use of this professional title is less universal than for "dietician", the field is supported by many high-level academic programs, up to and including the Doctoral level, and has its own voluntary certification board, professional associations, and peer-reviewed journals, e.g. the American Society for Nutrition and the American Journal of Clinical Nutrition. A poor diet can have an injurious impact on health, causing deficiency diseases such as scurvy, beriberi, and kwashior...
