Faster access than browser!
169 relations: Acceptable daily intake, Alpha-Linolenic acid, Apricot, Arsenic, Baby food, Baker's yeast, Baking powder, Basil, Bell pepper, Biotin, Bouillon cube, Bran, Brazil nut, Breakfast cereal, Broccoli, Calcium, Canada's Food Guide, Canning, Carbohydrate, Carrot, Cashew, Cereal germ, Chard, Cheese, Chia seed, Chickpea, Chili powder, Chives, Chloride, Cholesterol, Choline, Chromium, Clove, Cocoa solids, Coconut, Cod, Cod liver oil, Coefficient of variation, Copper, Coriander, Cottonseed, Cottonseed meal, Cyanocobalamin, Dehydration, Dietary fiber, Dietary Reference Values, Dietary supplement, Drinking water, Energy bar, Essential amino acid, ..., Essential fatty acid, European Food Safety Authority, Fat, Fish sauce, Flax, Fluoride, Folate, Food composition data, Food fortification, Food pyramid (nutrition), French onion soup, Giblets, Grape juice, Halibut, Hazel Stiebeling, Hazelnut, Healthy diet, Hemp, Hypervitaminosis, Infant formula, Instant coffee, Instant pudding, Instant tea, Iodine, Iodised salt, Iron, Kale, Kidney, Leaf vegetable, Legume, Lettuce, Levels of evidence, Linoleic acid, Linseed oil, Liver (food), Lydia Roberts, Mackerel, Magnesium, Malpighia emarginata, Manganese, Margarine, Mineral (nutrient), Mixed nuts, Molybdenum, Mushroom, National Academies of Sciences, Engineering, and Medicine, National Academy of Medicine, National Academy of Sciences, Niacin, Normal distribution, Nut (fruit), Nutrient, Nutrition, Nutrition facts label, Offal, Omega-3 fatty acid, Omega-6 fatty acid, Oyster, Pantothenic acid, Parsley, Peanut butter, Phosphorus, Pineapple, Polyunsaturated fat, Pork, Potassium, Poultry, Powdered milk, Protein, Raisin, Rationing, Reference Daily Intake, Reference intake, Riboflavin, Roe, Rose hip, Salt, Salvia officinalis, Saturated fat, Seasoning, Seaweed, Seed, Selenium, Sesame, Shellfish, Shiitake, Silicon, Sockeye salmon, Sodium, Sodium bicarbonate, Soy sauce, Soybean, Spice, Spirulina (dietary supplement), Standard deviation, Sunflower seed, Thiamine, Thyme, Tocopherol, Tofu, Trans fat, Tuna, Turkey ham, Ultraviolet, United Kingdom, United States Department of Agriculture, Vanadium, Veal, Vegetarianism, Vitamin A, Vitamin B6, Vitamin C, Vitamin D, Vitamin K, Walnut, Water fluoridation, Watermelon, Whey, Zinc. Expand index (119 more) »
Acceptable daily intake
Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) on a daily basis over a lifetime without an appreciable health risk.
New!!: Dietary Reference Intake and Acceptable daily intake · See more »
Alpha-Linolenic acid
α-Linolenic acid (ALA) is an n−3 fatty acid.
New!!: Dietary Reference Intake and Alpha-Linolenic acid · See more »
Apricot
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits).
New!!: Dietary Reference Intake and Apricot · See more »
Arsenic
Arsenic is a chemical element with symbol As and atomic number 33.
New!!: Dietary Reference Intake and Arsenic · See more »
Baby food
Baby food is any soft, easily consumed food other than breastmilk or infant formula that is made specifically for human babies between four to six months and two years old.
New!!: Dietary Reference Intake and Baby food · See more »
Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.
New!!: Dietary Reference Intake and Baker's yeast · See more »
Baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods.
New!!: Dietary Reference Intake and Baking powder · See more »
Basil
Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).
New!!: Dietary Reference Intake and Basil · See more »
Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
New!!: Dietary Reference Intake and Bell pepper · See more »
Biotin
Biotin is a water-soluble B vitamin, also called vitamin B7 and formerly known as vitamin H or coenzyme R. Biotin is composed of a ureido ring fused with a tetrahydrothiophene ring.
New!!: Dietary Reference Intake and Biotin · See more »
Bouillon cube
A bouillon cube (Canada and US) or stock cube (Australia, Ireland, New Zealand, South Africa, UK) or broth cube (Philippines) is dehydrated bouillon (French for broth) or stock formed into a small cube about wide.
New!!: Dietary Reference Intake and Bouillon cube · See more »
Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain.
New!!: Dietary Reference Intake and Bran · See more »
Brazil nut
The Brazil nut (Bertholletia excelsa) is a South American tree in the family Lecythidaceae, and also the name of the tree's commercially harvested edible seeds.
New!!: Dietary Reference Intake and Brazil nut · See more »
Breakfast cereal
Breakfast cereal is a food product made from processed cereal grains that is often eaten as a breakfast in primarily Western societies.
New!!: Dietary Reference Intake and Breakfast cereal · See more »
Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
New!!: Dietary Reference Intake and Broccoli · See more »
Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
New!!: Dietary Reference Intake and Calcium · See more »
Canada's Food Guide
Canada's Food Guide is a nutrition guide produced by Health Canada.
New!!: Dietary Reference Intake and Canada's Food Guide · See more »
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.
New!!: Dietary Reference Intake and Canning · See more »
Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
New!!: Dietary Reference Intake and Carbohydrate · See more »
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
New!!: Dietary Reference Intake and Carrot · See more »
Cashew
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.
New!!: Dietary Reference Intake and Cashew · See more »
Cereal germ
The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed.
New!!: Dietary Reference Intake and Cereal germ · See more »
Chard
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a green leafy vegetable that can be used in Mediterranean cooking.
New!!: Dietary Reference Intake and Chard · See more »
Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
New!!: Dietary Reference Intake and Cheese · See more »
Chia seed
Chia is the edible seed of Salvia hispanica, flowering plant in the mint family native to Central America, as well as the related Salvia columbariae of southwest United States and Mexico.
New!!: Dietary Reference Intake and Chia seed · See more »
Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
New!!: Dietary Reference Intake and Chickpea · See more »
Chili powder
Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend).
New!!: Dietary Reference Intake and Chili powder · See more »
Chives
Chives, scientific name Allium schoenoprasum, is an edible species of the genus Allium.
New!!: Dietary Reference Intake and Chives · See more »
Chloride
The chloride ion is the anion (negatively charged ion) Cl−.
New!!: Dietary Reference Intake and Chloride · See more »
Cholesterol
Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.
New!!: Dietary Reference Intake and Cholesterol · See more »
Choline
Choline is a water-soluble vitamin-like essential nutrient.
New!!: Dietary Reference Intake and Choline · See more »
Chromium
Chromium is a chemical element with symbol Cr and atomic number 24.
New!!: Dietary Reference Intake and Chromium · See more »
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.
New!!: Dietary Reference Intake and Clove · See more »
Cocoa solids
Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.
New!!: Dietary Reference Intake and Cocoa solids · See more »
Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.
New!!: Dietary Reference Intake and Coconut · See more »
Cod
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.
New!!: Dietary Reference Intake and Cod · See more »
Cod liver oil
Cod liver oil is a dietary supplement derived from liver of cod fish (Gadidae).
New!!: Dietary Reference Intake and Cod liver oil · See more »
Coefficient of variation
In probability theory and statistics, the coefficient of variation (CV), also known as relative standard deviation (RSD), is a standardized measure of dispersion of a probability distribution or frequency distribution.
New!!: Dietary Reference Intake and Coefficient of variation · See more »
Copper
Copper is a chemical element with symbol Cu (from cuprum) and atomic number 29.
New!!: Dietary Reference Intake and Copper · See more »
Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
New!!: Dietary Reference Intake and Coriander · See more »
Cottonseed
Cottonseed is the seed of the cotton plant.
New!!: Dietary Reference Intake and Cottonseed · See more »
Cottonseed meal
Cottonseed meal is the byproduct remaining after cotton is ginned and the seeds crushed and the oil extracted.
New!!: Dietary Reference Intake and Cottonseed meal · See more »
Cyanocobalamin
Cyanocobalamin is a synthetic form of 12.
New!!: Dietary Reference Intake and Cyanocobalamin · See more »
Dehydration
In physiology, dehydration is a deficit of total body water, with an accompanying disruption of metabolic processes.
New!!: Dietary Reference Intake and Dehydration · See more »
Dietary fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants.
New!!: Dietary Reference Intake and Dietary fiber · See more »
Dietary Reference Values
Dietary Reference Values (DRV) is the name of the nutritional requirements systems used by the United Kingdom Department of Health and the European Union's European Food Safety Authority.
New!!: Dietary Reference Intake and Dietary Reference Values · See more »
Dietary supplement
A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.
New!!: Dietary Reference Intake and Dietary supplement · See more »
Drinking water
Drinking water, also known as potable water, is water that is safe to drink or to use for food preparation.
New!!: Dietary Reference Intake and Drinking water · See more »
Energy bar
Energy bars are supplemental bars containing cereals and other high energy foods targeted at people who require quick energy but do not have time for a meal.
New!!: Dietary Reference Intake and Energy bar · See more »
Essential amino acid
An essential amino acid, or indispensable amino acid, is an amino acid that cannot be synthesized ''de novo'' (from scratch) by the organism, and thus must be supplied in its diet.
New!!: Dietary Reference Intake and Essential amino acid · See more »
Essential fatty acid
Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them.
New!!: Dietary Reference Intake and Essential fatty acid · See more »
European Food Safety Authority
The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.
New!!: Dietary Reference Intake and European Food Safety Authority · See more »
Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
New!!: Dietary Reference Intake and Fat · See more »
Fish sauce
Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.
New!!: Dietary Reference Intake and Fish sauce · See more »
Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
New!!: Dietary Reference Intake and Flax · See more »
Fluoride
Fluoride.
New!!: Dietary Reference Intake and Fluoride · See more »
Folate
Folate, distinct forms of which are known as folic acid, folacin, and vitamin B9, is one of the B vitamins.
New!!: Dietary Reference Intake and Folate · See more »
Food composition data
Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre.
New!!: Dietary Reference Intake and Food composition data · See more »
Food fortification
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food.
New!!: Dietary Reference Intake and Food fortification · See more »
Food pyramid (nutrition)
A food pyramid or diet pyramid is a triangular diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
New!!: Dietary Reference Intake and Food pyramid (nutrition) · See more »
French onion soup
French onion soup (French: soupe à l’oignon) is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top or a large piece of bread.
New!!: Dietary Reference Intake and French onion soup · See more »
Giblets
Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs.
New!!: Dietary Reference Intake and Giblets · See more »
Grape juice
Grape juice is obtained from crushing and blending grapes into a liquid.
New!!: Dietary Reference Intake and Grape juice · See more »
Halibut
Halibut is a common name principally applied to the two flatfish in the genus Hippoglossus from the family of right-eye flounders.
New!!: Dietary Reference Intake and Halibut · See more »
Hazel Stiebeling
Hazel Katherine Stiebeling (1896–1989) was an American nutritionist who pioneered the development of USDA programs for nutrition including USDA daily dietary allowances of vitamins and minerals.
New!!: Dietary Reference Intake and Hazel Stiebeling · See more »
Hazelnut
The hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana.
New!!: Dietary Reference Intake and Hazelnut · See more »
Healthy diet
A healthy diet is a diet that helps to maintain or improve overall health.
New!!: Dietary Reference Intake and Healthy diet · See more »
Hemp
Hemp, or industrial hemp (from Old English hænep), typically found in the northern hemisphere, is a variety of the Cannabis sativa plant species that is grown specifically for the industrial uses of its derived products.
New!!: Dietary Reference Intake and Hemp · See more »
Hypervitaminosis
Hypervitaminosis is a condition of abnormally high storage levels of vitamins, which can lead to toxic symptoms.
New!!: Dietary Reference Intake and Hypervitaminosis · See more »
Infant formula
Infant formula, or baby formula, is a manufactured food designed and marketed for feeding to babies and infants under 12 months of age, usually prepared for bottle-feeding or cup-feeding from powder (mixed with water) or liquid (with or without additional water).
New!!: Dietary Reference Intake and Infant formula · See more »
Instant coffee
Instant coffee, also called soluble coffee, coffee crystals, and coffee powder, is a beverage derived from brewed coffee beans that enables people to quickly prepare hot coffee by adding hot water to the powder or crystals and stirring.
New!!: Dietary Reference Intake and Instant coffee · See more »
Instant pudding
Instant pudding and pie filling is an instant food product that is manufactured in a powder form and used to create puddings and pie filling.
New!!: Dietary Reference Intake and Instant pudding · See more »
Instant tea
Instant tea is a powder that water is added to in order to be reconstituted into a cup of tea.
New!!: Dietary Reference Intake and Instant tea · See more »
Iodine
Iodine is a chemical element with symbol I and atomic number 53.
New!!: Dietary Reference Intake and Iodine · See more »
Iodised salt
Iodised salt (also spelled iodized salt) is table salt mixed with a minute amount of various salts of the element iodine.
New!!: Dietary Reference Intake and Iodised salt · See more »
Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
New!!: Dietary Reference Intake and Iron · See more »
Kale
Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.
New!!: Dietary Reference Intake and Kale · See more »
Kidney
The kidneys are two bean-shaped organs present in left and right sides of the body in vertebrates.
New!!: Dietary Reference Intake and Kidney · See more »
Leaf vegetable
Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
New!!: Dietary Reference Intake and Leaf vegetable · See more »
Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
New!!: Dietary Reference Intake and Legume · See more »
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.
New!!: Dietary Reference Intake and Lettuce · See more »
Levels of evidence
In medicine, levels of evidence (LoE) are arranged in a ranking system used in evidence-based practices to describe the strength of the results measured in a clinical trial or research study.
New!!: Dietary Reference Intake and Levels of evidence · See more »
Linoleic acid
Linoleic acid (LA), a carboxylic acid, is a polyunsaturated omega-6 fatty acid, an 18-carbon chain with two double bonds in cis configuration.
New!!: Dietary Reference Intake and Linoleic acid · See more »
Linseed oil
Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum).
New!!: Dietary Reference Intake and Linseed oil · See more »
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans.
New!!: Dietary Reference Intake and Liver (food) · See more »
Lydia Roberts
Lydia Jane Roberts was a pioneering nutritionist in childhood nutrition, especially in creating government nutrition standards like the Recommended Dietary Allowances (RDA) of minerals and vitamins.
New!!: Dietary Reference Intake and Lydia Roberts · See more »
Mackerel
Mackerel is a common name applied to a number of different species of pelagic fish, mostly, but not exclusively, from the family Scombridae.
New!!: Dietary Reference Intake and Mackerel · See more »
Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
New!!: Dietary Reference Intake and Magnesium · See more »
Malpighia emarginata
Malpighia emarginata is a tropical fruit-bearing shrub or small tree in the family Malpighiaceae.
New!!: Dietary Reference Intake and Malpighia emarginata · See more »
Manganese
Manganese is a chemical element with symbol Mn and atomic number 25.
New!!: Dietary Reference Intake and Manganese · See more »
Margarine
Margarine is an imitation butter spread used for flavoring, baking, and cooking.
New!!: Dietary Reference Intake and Margarine · See more »
Mineral (nutrient)
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life.
New!!: Dietary Reference Intake and Mineral (nutrient) · See more »
Mixed nuts
Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts.
New!!: Dietary Reference Intake and Mixed nuts · See more »
Molybdenum
Molybdenum is a chemical element with symbol Mo and atomic number 42.
New!!: Dietary Reference Intake and Molybdenum · See more »
Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
New!!: Dietary Reference Intake and Mushroom · See more »
National Academies of Sciences, Engineering, and Medicine
The National Academies of Sciences, Engineering, and Medicine (also known as "NASEM" or "the National Academies") is the collective scientific national academy of the United States.
New!!: Dietary Reference Intake and National Academies of Sciences, Engineering, and Medicine · See more »
National Academy of Medicine
The National Academy of Medicine (NAM), formerly called the Institute of Medicine (IoM), is an American nonprofit, non-governmental organization.
New!!: Dietary Reference Intake and National Academy of Medicine · See more »
National Academy of Sciences
The National Academy of Sciences (NAS) is a United States nonprofit, non-governmental organization.
New!!: Dietary Reference Intake and National Academy of Sciences · See more »
Niacin
Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient.
New!!: Dietary Reference Intake and Niacin · See more »
Normal distribution
In probability theory, the normal (or Gaussian or Gauss or Laplace–Gauss) distribution is a very common continuous probability distribution.
New!!: Dietary Reference Intake and Normal distribution · See more »
Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
New!!: Dietary Reference Intake and Nut (fruit) · See more »
Nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce.
New!!: Dietary Reference Intake and Nutrient · See more »
Nutrition
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.
New!!: Dietary Reference Intake and Nutrition · See more »
Nutrition facts label
The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries.
New!!: Dietary Reference Intake and Nutrition facts label · See more »
Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
New!!: Dietary Reference Intake and Offal · See more »
Omega-3 fatty acid
Omega−3 fatty acids, also called ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs).
New!!: Dietary Reference Intake and Omega-3 fatty acid · See more »
Omega-6 fatty acid
Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the ''n''-6 position, that is, the sixth bond, counting from the methyl end.
New!!: Dietary Reference Intake and Omega-6 fatty acid · See more »
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.
New!!: Dietary Reference Intake and Oyster · See more »
Pantothenic acid
Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin.
New!!: Dietary Reference Intake and Pantothenic acid · See more »
Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
New!!: Dietary Reference Intake and Parsley · See more »
Peanut butter
Peanut butter is a food paste or spread made from ground dry roasted peanuts.
New!!: Dietary Reference Intake and Peanut butter · See more »
Phosphorus
Phosphorus is a chemical element with symbol P and atomic number 15.
New!!: Dietary Reference Intake and Phosphorus · See more »
Pineapple
The pineapple (Ananas comosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples, and the most economically significant plant in the family Bromeliaceae.
New!!: Dietary Reference Intake and Pineapple · See more »
Polyunsaturated fat
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.
New!!: Dietary Reference Intake and Polyunsaturated fat · See more »
Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
New!!: Dietary Reference Intake and Pork · See more »
Potassium
Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.
New!!: Dietary Reference Intake and Potassium · See more »
Poultry
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
New!!: Dietary Reference Intake and Poultry · See more »
Powdered milk
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.
New!!: Dietary Reference Intake and Powdered milk · See more »
Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
New!!: Dietary Reference Intake and Protein · See more »
Raisin
A raisin is a dried grape.
New!!: Dietary Reference Intake and Raisin · See more »
Rationing
Rationing is the controlled distribution of scarce resources, goods, or services, or an artificial restriction of demand.
New!!: Dietary Reference Intake and Rationing · See more »
Reference Daily Intake
The Reference Daily Intake (RDI) is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States.
New!!: Dietary Reference Intake and Reference Daily Intake · See more »
Reference intake
Reference intakes (RIs) are a means of communicating maximum recommended nutrient intake to the public.
New!!: Dietary Reference Intake and Reference intake · See more »
Riboflavin
Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement.
New!!: Dietary Reference Intake and Riboflavin · See more »
Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.
New!!: Dietary Reference Intake and Roe · See more »
Rose hip
The rose hip, also called rose haw and rose hep, is the accessory fruit of the rose plant.
New!!: Dietary Reference Intake and Rose hip · See more »
Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
New!!: Dietary Reference Intake and Salt · See more »
Salvia officinalis
Salvia officinalis (sage, also called garden sage, common sage, or culinary sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers.
New!!: Dietary Reference Intake and Salvia officinalis · See more »
Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.
New!!: Dietary Reference Intake and Saturated fat · See more »
Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
New!!: Dietary Reference Intake and Seasoning · See more »
Seaweed
Seaweed or macroalgae refers to several species of macroscopic, multicellular, marine algae.
New!!: Dietary Reference Intake and Seaweed · See more »
Seed
A seed is an embryonic plant enclosed in a protective outer covering.
New!!: Dietary Reference Intake and Seed · See more »
Selenium
Selenium is a chemical element with symbol Se and atomic number 34.
New!!: Dietary Reference Intake and Selenium · See more »
Sesame
Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, also called benne.
New!!: Dietary Reference Intake and Sesame · See more »
Shellfish
Shellfish is a food source and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms.
New!!: Dietary Reference Intake and Shellfish · See more »
Shiitake
The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.
New!!: Dietary Reference Intake and Shiitake · See more »
Silicon
Silicon is a chemical element with symbol Si and atomic number 14.
New!!: Dietary Reference Intake and Silicon · See more »
Sockeye salmon
Sockeye salmon (Oncorhynchus nerka), also called red salmon, kokanee salmon, or blueback salmon, is an anadromous species of salmon found in the Northern Pacific Ocean and rivers discharging into it.
New!!: Dietary Reference Intake and Sockeye salmon · See more »
Sodium
Sodium is a chemical element with symbol Na (from Latin natrium) and atomic number 11.
New!!: Dietary Reference Intake and Sodium · See more »
Sodium bicarbonate
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3.
New!!: Dietary Reference Intake and Sodium bicarbonate · See more »
Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
New!!: Dietary Reference Intake and Soy sauce · See more »
Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
New!!: Dietary Reference Intake and Soybean · See more »
Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
New!!: Dietary Reference Intake and Spice · See more »
Spirulina (dietary supplement)
Spirulina represents a biomass of cyanobacteria (blue-green algae) that can be consumed by humans and other animals.
New!!: Dietary Reference Intake and Spirulina (dietary supplement) · See more »
Standard deviation
In statistics, the standard deviation (SD, also represented by the Greek letter sigma σ or the Latin letter s) is a measure that is used to quantify the amount of variation or dispersion of a set of data values.
New!!: Dietary Reference Intake and Standard deviation · See more »
Sunflower seed
The sunflower seed is the fruit of the sunflower (Helianthus annuus).
New!!: Dietary Reference Intake and Sunflower seed · See more »
Thiamine
Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.
New!!: Dietary Reference Intake and Thiamine · See more »
Thyme
Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses.
New!!: Dietary Reference Intake and Thyme · See more »
Tocopherol
Tocopherols (TCP) are a class of organic chemical compounds (more precisely, various methylated phenols), many of which have vitamin E activity.
New!!: Dietary Reference Intake and Tocopherol · See more »
Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
New!!: Dietary Reference Intake and Tofu · See more »
Trans fat
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food.
New!!: Dietary Reference Intake and Trans fat · See more »
Tuna
A tuna is a saltwater fish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family (Scombridae).
New!!: Dietary Reference Intake and Tuna · See more »
Turkey ham
Turkey ham is a ready-to-eat, processed meat made from cooked or cured turkey meat, water and other ingredients such as binders.
New!!: Dietary Reference Intake and Turkey ham · See more »
Ultraviolet
Ultraviolet (UV) is electromagnetic radiation with a wavelength from 10 nm to 400 nm, shorter than that of visible light but longer than X-rays.
New!!: Dietary Reference Intake and Ultraviolet · See more »
United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain,Usage is mixed with some organisations, including the and preferring to use Britain as shorthand for Great Britain is a sovereign country in western Europe.
New!!: Dietary Reference Intake and United Kingdom · See more »
United States Department of Agriculture
The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.
New!!: Dietary Reference Intake and United States Department of Agriculture · See more »
Vanadium
Vanadium is a chemical element with symbol V and atomic number 23.
New!!: Dietary Reference Intake and Vanadium · See more »
Veal
Veal is the meat of calves, in contrast to the beef from older cattle.
New!!: Dietary Reference Intake and Veal · See more »
Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.
New!!: Dietary Reference Intake and Vegetarianism · See more »
Vitamin A
Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).
New!!: Dietary Reference Intake and Vitamin A · See more »
Vitamin B6
Vitamin B6 refers to a group of chemically similar compounds which can be interconverted in biological systems.
New!!: Dietary Reference Intake and Vitamin B6 · See more »
Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
New!!: Dietary Reference Intake and Vitamin C · See more »
Vitamin D
Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and multiple other biological effects.
New!!: Dietary Reference Intake and Vitamin D · See more »
Vitamin K
Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.
New!!: Dietary Reference Intake and Vitamin K · See more »
Walnut
A walnut is the nut of any tree of the genus Juglans (Family Juglandaceae), particularly the Persian or English walnut, Juglans regia.
New!!: Dietary Reference Intake and Walnut · See more »
Water fluoridation
Water fluoridation is the controlled addition of fluoride to a public water supply to reduce tooth decay.
New!!: Dietary Reference Intake and Water fluoridation · See more »
Watermelon
Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originally from Africa.
New!!: Dietary Reference Intake and Watermelon · See more »
Whey
Whey is the liquid remaining after milk has been curdled and strained.
New!!: Dietary Reference Intake and Whey · See more »
Zinc
Zinc is a chemical element with symbol Zn and atomic number 30.
New!!: Dietary Reference Intake and Zinc · See more »
Redirects here:
Acceptable Macronutrient Distribution Range, Acceptable macronutrient distribution range, Adequate Intake, Daily recommended intake, Daily values, Dietary reference intake, Dietary requirements, Estimated Average Requirement, Estimated Average Requirements, Nutritional requirements, Percent Daily Value, Percent Daily Values, RDA (nutrition), Recommended Daily Allowance, Recommended Daily Intake, Recommended Dietary Allowance, Recommended daily allowance, Recommended daily intake, Recommended daily value, Recommended dietary allowance, Tolerable upper intake level, Tolerable upper intake levels, USRDA.
References
[1] https://en.wikipedia.org/wiki/Dietary_Reference_Intake
