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Milk and Outline of nutrition

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

Difference between Milk and Outline of nutrition

Milk vs. Outline of nutrition

Milk is a white liquid produced by the mammary glands of mammals. The following outline is provided as an overview of and a topical guide to nutrition.

Similarities between Milk and Outline of nutrition

Milk and Outline of nutrition have 39 things in common (in Unionpedia): Amino acid, Biotin, Calcium, Carbohydrate, Codex Alimentarius, Dairy product, Diabetes mellitus, Digestion, Disaccharide, Enzyme, Flavor, Food and Agriculture Organization, Food and Drug Administration, Foodborne illness, Galactose, Gastrointestinal tract, Glucose, Iodine, Lactic acid, Lactose, Magnesium, Mineral (nutrient), Monosaccharide, Obesity, Pantothenic acid, Pasteurization, Potassium, Protein, Riboflavin, Saturated fat, ..., Selenium, Thiamine, United States Department of Agriculture, Vitamin A, Vitamin B12, Vitamin D, Vitamin E, Vitamin K, World Health Organization. Expand index (9 more) »

Amino acid

Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.

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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.

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Calcium

Calcium is a chemical element with symbol Ca and atomic number 20.

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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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Codex Alimentarius

The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.

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Dairy product

Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.

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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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Digestion

Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma.

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Disaccharide

A disaccharide (also called a double sugar or bivose) is the sugar formed when two monosaccharides (simple sugars) are joined by glycosidic linkage.

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Enzyme

Enzymes are macromolecular biological catalysts.

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Flavor

Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

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Food and Agriculture Organization

The Food and Agriculture Organization of the United Nations (FAO; Organisation des Nations unies pour l'alimentation et l'agriculture, Organizzazione delle Nazioni Unite per l'Alimentazione e l'Agricoltura) is a specialized agency of the United Nations that leads international efforts to defeat hunger.

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Food and Drug Administration

The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.

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Foodborne illness

Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.

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Galactose

Galactose (galacto- + -ose, "milk sugar"), sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 30% as sweet as sucrose.

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Gastrointestinal tract

The gastrointestinal tract (digestive tract, digestional tract, GI tract, GIT, gut, or alimentary canal) is an organ system within humans and other animals which takes in food, digests it to extract and absorb energy and nutrients, and expels the remaining waste as feces.

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Glucose

Glucose is a simple sugar with the molecular formula C6H12O6.

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Iodine

Iodine is a chemical element with symbol I and atomic number 53.

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Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

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Lactose

Lactose is a disaccharide.

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Magnesium

Magnesium is a chemical element with symbol Mg and atomic number 12.

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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.

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Monosaccharide

Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.

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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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Pantothenic acid

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin.

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Pasteurization

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.

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Potassium

Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Riboflavin

Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement.

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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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Selenium

Selenium is a chemical element with symbol Se and atomic number 34.

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Thiamine

Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.

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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.

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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).

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Vitamin B12

Vitamin B12, also called cobalamin, is a water-soluble vitamin that is involved in the metabolism of every cell of the human body: it is a cofactor in DNA synthesis, and in both fatty acid and amino acid metabolism.

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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.

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Vitamin E

Vitamin E is a group of eight compounds that include four tocopherols and four tocotrienols.

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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.

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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

Milk and Outline of nutrition Comparison

Milk has 384 relations, while Outline of nutrition has 340. As they have in common 39, the Jaccard index is 5.39% = 39 / (384 + 340).

References

This article shows the relationship between Milk and Outline of nutrition. To access each article from which the information was extracted, please visit:

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