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The science of the daily dietary requirements necessary for a person to maintain proper health and development.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal.

A component of most cooking salts. Humans require a small amount of sodium, an alkaline metal element, in their daily nutrition.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats.

Refers to common table salt that has had iodine added to it during processing. A small amount of iodine is important for proper nutrition in helping to prevent thyroid disease.

A guide showing the recommended daily food allowance, represented in a graphical manner using a pyramid shape.

An acronym for the United States Department of Agriculture, which is a government agency established to support agricultural production and to enforce regulations designed to protect farmers and consumers who use agricultural products.

An amino acid naturally existing in foods such as spinach, mushrooms, chicken, turkey, beef, pork, lamb, game, beans, and milk.

Organic eggs are produced from hens that have been given feed in which all of the ingredients were grown without the aid of commercial fertilizers, pesticides, or herbicides.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

A variety of long-grain rice cultivated in Thailand. It is very fragrant and when cooked it is slightly sticky, but flavorful.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

A dairy product that may be produced from the milk of a variety of different animals, such as cows, goats, sheep, buffalo, camels, and other animals capable of providing milk.