Search results
In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. [1] Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and ...
Health information technology (HIT) is "the application of information processing involving both computer hardware and software that deals with the storage, retrieval, sharing, and use of health care information, health data, and knowledge for communication and decision making". [8] Technology is a broad concept that deals with a species' usage ...
Aisle of ultra-processed foods in an American supermarket. An ultra-processed food ( UPF) is an industrially formulated edible substance derived from natural food or synthesized from other organic compounds. [1] [2] The resulting products are designed to be highly profitable, convenient, and hyperpalatable, often through food additives such as ...
The seven major classes of nutrients are carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. [4] Nutrients can be grouped as either macronutrients or micronutrients (needed in small quantities). Carbohydrates, fats, and proteins are macronutrients, and provide energy. [4] Water and fiber are macronutrients, but do not provide ...
Junk food is a term for food containing high levels of calories from sugar and/or bad fat with less protein, good fat, fibre, vitamins or minerals. The term describes that a particular food has less nutrition value and contains a lot of bad fat, sugar, salt and calories. "Junk food" can also refer to high protein food with large amounts of meat.
In nutrition, diet is the sum of food consumed by a person or other organism. [1] The word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are omnivores, each culture and each person holds some food preferences or some food taboos.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
