low fat complex carbohydrate
21biochemistry — biochemical /buy oh kem i keuhl/, adj., n. biochemic, adj. biochemically, adv. biochemist, n. /buy oh kem euh stree/, n. 1. the science dealing with the chemistry of living matter. 2. the chemistry of living matter. [1880 85; BIO + CHEMISTRY] …
22pregnancy — /preg neuhn see/, n., pl. pregnancies. the state, condition, or quality of being pregnant. [1520 30; PREGN(ANT) + ANCY] * * * Process of human gestation that takes place in the female s body as a fetus develops, from fertilization to birth (see… …
23meat processing — Introduction preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified… …
24Optimal diet — The Optimal Diet (or Optimal Nutrition) is a high fat, low carbohydrate diet developed by Polish doctor Jan Kwasniewski. The diet uses specific proportions between proteins, fats and carbohydrates (typically a 1: 3 : 0.8 weight ratio), and it… …
25Equine nutrition — is the feeding of horses, ponies, mules, donkeys, and other equines. Correct and balanced nutrition is a critical component of proper horse care.Horses are non ruminant herbivores of a type known as a hind gut fermentor. This means that horses… …
26dairy product — Introduction milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable… …
27Topic outline of nutrition — For a more comprehensive list, see the List of nutrition topics. Nutrition or nutrition science studies the relationship between diet and states of health and disease. The scope of nutrition science ranges from malnutrition to optimal health.… …
28Outline of nutrition — The following outline is provided as an overview of and topical guide to nutrition: Nutrition (also called nutrition science) – studies the relationship between diet and states of health and disease. The scope of nutrition science ranges from… …
29digestive system disease — Introduction any of the diseases that affect the human digestive tract. Such disorders may affect the esophagus, stomach, small intestine, large intestine (colon), pancreas, liver, or biliary tract. A prevalent disorder of the digestive… …
30cardiovascular disease — Introduction any of the diseases, whether congenital or acquired, of the heart and blood vessels (blood vessel). Among the most important are atherosclerosis, rheumatic heart disease, and vascular inflammation. Cardiovascular diseases are a …
