Cereals :Cereals, or cereal grains, are mostly grasses (Poaceae or Gramineae) cultivated for their edible brans or fruit seeds (botanically, a type of fruit called a caryopsis). Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop; they are therefore staple crops. They are also a rich source of carbohydrates
Proteins: are organic compoundsmade of amino acids arranged in a linear chain and joined together by peptide bonds between the carboxyl and amino groups of adjacent amino acid residues.
Diary: is a record (originally in written book format) with discrete entries arranged by date reporting on what has happened over the course of a day or other period.
Fats: consist of a wide group of compounds that are generally soluble inorganic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while"fats" is usually used to refer to fats that are solids at normal room temperature.
In nutrition, the diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. Although humans are omnivores, each culture holds some food preferences and some food taboos. Individual dietary choices may bemore or less healthy. Proper nutrition requires the proper ingestion and equally important, the absorption of vitamins, minerals, and fuel in the form of carbohydrates, proteins, and fats. Dietary habits and choices play a significant role in health and mortality, and can also define cultures and play a role in religion.
Healthy:Being in a state of health; enjoying health; hale; sound; free fromdisease; as, a healthy chid; a healthy plant.
Fattening: To make plump or fat.
Calorie:Historically the calorie has had two major alternative definitions differing by a factor of one thousand. In addition to these two major alternative definitions, minor variants of the definition of this unit also exist differing in the exact experimental conditions used, most notably the start temperature ofthe water.
Kilogram and gram calories
The original definition by Clément was based on the kilogram. Other definitions based on the gram have since been made. We thus have the two major variants: the kilogram calorie and the gram calorie. One thousand gram calories equal one kilogram calorie.
In the context of food energy the term calorie generally refers to the kilogram calorie. However, theterm kilocalorie, referring to one thousand gram calories, is also in widespread use especially by professional nutritionists (when speaking in terms of calories rather than joules). To avoid confusion prefix kilo- is not used with the kilogram calorie.
The kilogram calorie, large calorie, food calorie, Calorie (capital C) or just calorie (lowercase c) is the amount of energyrequired to raise the temperature of one kilogram of water by one degree Celsius. The convention of using the capital the C for the kilogram calorie and the lower case c for the gram calorie is advocated by some but not generally followed.
The gram calorie, small calorie or calorie (symbol: cal) is the amount of energy required to raise the temperature of one gram of water by 1 °C.The gram calorie was once commonly used in chemistry and physics.
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative image; however, many contemporary...
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