Category: F

A compound that activates adenylate cyclase and protein kinase C (PKC); enhances gene transcription of c-Fos, transforming growth factor β (TGF-β), and NPY.  

Chemicals with no nutritional value that are primarily associated with food. They include food additives (preservatives such as benzoic acid; antioxidants such as butylated hydroxyanisole [BHA]; sweeteners, such as sorbitol; food contaminants such as nitrate, lead, cadmium, polycyclic aromatic hydrocarbons), and natural toxins (aflatoxins).  

Diseases that develop as a result of consuming contaminated food. Food-borne diseases can be divided into food-borne infections or food-borne intoxications, depending on whether the pathogen itself or its toxic product (a microbial toxin or toxic metabolite, produced in the food or in the human body) is the causal agent. The most important bacterial food-borne…

Periods of time when one or more foods are consumed in large amounts or in amounts relatively greater than usual.  

Data from 9349 individuals were collected from the National Health and Nutrition Examination Survey (NHANES). These are two-day food intake records and have been divided into a variety of summary tables that provide information on nutrient intake, nutrients contributed by foods eaten away from home, and other such compilations.  

A system that controls the amount and kinds of foods consumed. It signals hunger and the initiation of eating, and signals satiety or the cessation of eating.  

Lists of foods having similar characteristics. Fruits, vegetables, meats, fish and seafood, milk and dairy products, breads and cereals, and fats and oils are the major food groups.  

A method for recording and estimating food intake. Food frequency questionnaires ask about the usual intake frequency (and sometimes also the quantities) of a limited number of food products. Only products that contribute substantially to the intake of the nutrients of interest are selected. A disadvantage of this method is that no information on total…

Instances where certain foods are consumed frequently for reasons other than for providing needed nutrients. A food fad refers to an intense preference or aversion towards specific foods, which is amplified to an extreme level. Such fads can result in an excessive dependence on or avoidance of certain foods. They are often observed in toddlers,…

Lists of food developed by dietitians, which allow patients to exchange one food for another in planning their daily food intake. Lists of fruits, vegetables, meats, and so on, have been developed for the control of fat intake, sodium intake, total energy intake, or balancing the intake of carbo¬ hydrates, fats, and proteins as is…