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Cardiovascular disease and Nutritional rating systems

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Cardiovascular disease and Nutritional rating systems

Cardiovascular disease vs. Nutritional rating systems

Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels. Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience.

Similarities between Cardiovascular disease and Nutritional rating systems

Cardiovascular disease and Nutritional rating systems have 12 things in common (in Unionpedia): Carbohydrate, Cholesterol, Diabetes mellitus, Diet (nutrition), Dietary fiber, Exercise, Healthy diet, Obesity, Omega-3 fatty acid, Saturated fat, Trans fat, World Health Organization.

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).

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Cholesterol

Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.

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Diabetes mellitus

Diabetes mellitus (DM), commonly referred to as diabetes, is a group of metabolic disorders in which there are high blood sugar levels over a prolonged period.

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Diet (nutrition)

In nutrition, diet is the sum of food consumed by a person or other organism.

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Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

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Exercise

Exercise is any bodily activity that enhances or maintains physical fitness and overall health and wellness.

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Healthy diet

A healthy diet is a diet that helps to maintain or improve overall health.

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Obesity

Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health.

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Omega-3 fatty acid

Omega−3 fatty acids, also called ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs).

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Saturated fat

A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.

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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.

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World Health Organization

The World Health Organization (WHO; French: Organisation mondiale de la santé) is a specialized agency of the United Nations that is concerned with international public health.

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The list above answers the following questions

Cardiovascular disease and Nutritional rating systems Comparison

Cardiovascular disease has 151 relations, while Nutritional rating systems has 82. As they have in common 12, the Jaccard index is 5.15% = 12 / (151 + 82).

References

This article shows the relationship between Cardiovascular disease and Nutritional rating systems. To access each article from which the information was extracted, please visit:

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