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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
Calories a unit of energy
F.D.A The Food and Drug Administration is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
Vitamins an organic compound and an essential nutrient that an organism requires in limited amounts.
Minerals a naturally occurring chemical compound, usually of crystalline form and abiogenic in origin.
Cholesterol a compound of the sterol type found in most body tissues.
Fats one of the three main macronutrients, along with carbohydrate and protein.
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues
Fiber is the indigestible portion of food derived from plants.
Carbohydrates a biological molecule consisting of carbon, hydrogen and oxygen atoms, usually with a hydrogen–oxygen atom ratio of 2:1
Lipid chemically defined as a substance that is insoluble in water and soluble in alcohol, ether, and chloroform
Glucose a simple sugar with the molecular formula C₆H₁₂O₆, which means that it is a molecule that is made of 6 carbon atoms, twelve hydrogen atoms, and six oxygen atoms. Glucose circulates in the blood of animals as blood sugar.
Appetite a natural desire to satisfy a bodily need, especially for food.
Hunger a feeling of discomfort or weakness caused by lack of food, coupled with the desire to eat.
Amino Acids are organic compounds containing amine and carboxyl functional groups, along with a side chain specific to each amino acid.