Category: F

A record kept by an individual of food and beverages consumed, their quantity, and method of preparation. An approach to nutritional evaluation necessitates individuals to document edibles and potables while ingesting them.  

A psychogenic reaction to a food (product).  

An international organization dedicated to improving the health of third world nations through improvement of agricultural practices.  

One of several membranous intervals at the angles of the cranial bones in the head of an infant. One of two membrane-covered soft spots in the skull of a newborn infant, which close as the cranial bones develop, usually by 18-24 months of age. Fontanels may be bulging and tender in infants with meningitis and…

Population studies in which the subjects (also referred to as the cohort) are followed for some time (follow-up period). At the start of the study (also called the baseline), the cohort consists of people who are free of the disease under investigation and differ in exposure conditions. All persons are examined and information on variables…

An HMG-CoA inhibitor; serves to reduce the de novo synthesis of cholesterol by the liver. One of the stain group of drugs used to reduce the levels of LDL-cholesterol in the blood and thus help to prevent coronary heart disease, which is more prevalent in people with raised blood cholesterol levels.  

A model of biological membranes in which integral membrane proteins float and diffuse laterally in a fluid-lipid bilayer. A representation of the structure of the cell membrane, in which protein molecules are dispersed in a phospholipid bilayer.  

An aldosterone-glucocorticoid replacement drug.  

Marine oils, lipids extracted from cold-water fish and from sea mammals, are rich in omega-3 (N-3, ω-3) unsaturated fatty acids. These fatty acids affect (decrease) platelet aggregation because they stimulate the synthesis of thromboxane A3. Thromboxane A3 does not have the platelet-aggregating property of the other eicosanoids. In addition, eicosapentaenoic acid is used to make…

Allergic reactions to fish. The codfish allergen is heat stable and resistant to proteolytic enzymes. In sensitive people, it elicits symptoms such as rhinitis, dyspnea, eczema, urticaria, nausea, and vomiting following ingestion of fish. Urticaria may occur after skin contact with fish. Shellfish can cause strong allergic reactions as well. Probably, fish families have a…