To eat or cause to eat less or eating according to a prescribed rule.
(a) The food regularly consumed during the course of normal living; (b) a restriction of caloric intake.
Pertains to the relationship of nutrients in the foods ingested each day over a significant period of time.
The amount and type of food eaten.
All items of the foods actually eaten. It need not necessarily imply the food used in sick conditions or for reducing body weight.
The quantity of a nutrient, or of food containing it, which is necessary to maintain good health.
Food and drink consumed by an individual. A particular set of nutrients may be prescribed for therapeutic purposes; this is referred to as medical nutrition therapy.
The mixture of food and drink consumed by an individual. Variations in morbidity and mortality between population groups are believed to be due, in part, to differences in diet. A balanced diet was traditionally viewed as one which provided at least the minimum requirement of energy, protein, vitamins and minerals needed by the body. However, since nutritional deficiencies are no longer a major problem in developed countries, it seems more appropriate to consider a ‘healthy’ diet as being one which provides all essential nutrients in sufficient quantities to prevent deficiencies but which also avoids health problems associated with nutrient excesses.
Liquid and solid food substances regularly consumed in the course of normal living.
The term “diet” can refer to the food consumed regularly, as well as the overall eating pattern of an individual. In a narrower sense, a diet can also denote a particular regimen followed for medical reasons.