Growth Hormone

Metabolism the sum total of reactions in a cell or an organism carbohydrate food molecule made of carbon, hydrogen, and oxygen, including sugars and starches protein complex molecule composed of amino acids that performs vital functions in the cell necessary part of the diet fat type of food molecule rich in carbon and hydrogen, with high energy content pituitary gland gland at the base of the brain that regulates multiple body processes amino acid building block of proteins, necessary dietary...

Effects of Excess Dietary Fat Intake

The recommended intake of fats in the American diet is to limit fats to below 30 percent of the total daily caloric intake. One-third of fats should come from saturated fats, with the other two-thirds split evenly between monounsaturated and polyunsaturated fat. It is estimated that in the average American diet (as of 2002), fats make up 42 percent of calories, with saturated fat making up between a third and a half of that amount. The effects of this excess intake of dietary fat has some...

Patent Medicines

The term patent medicine originated before the American Revolution, when members of European royal families granted letters patent allowing the use of their endorsements to advertise products. As patent medicines became increasingly popular during the nineteenth century, traveling medicine shows, featuring musclemen and other entertainers, were organized to pitch products that were alleged to miraculously cure cancer, venereal disease, tuberculosis, cholera, leprosy, arthritis, or other...

Fat Replacement Strategies

The purpose of fat-replacement strategies is to reduce the percentage of fat in various foods, without taking away the appealing taste of the food. There are three broad categories of fat-replacement strategies 1 adding water, starch derivatives, and gums to foods, 2 using protein-derived fat replacements, and 3 using engineered fats. The addition of water to foods lowers the quantity of fat per serving in the selected food item. When starch derivatives are added to food, they bind saturated...

Treatment of Food Allergies and Intolerances

The major mode of treatment for food allergies and intolerances is for the person to avoid consuming the food or foods that seem to cause health problems. This involves a high degree of dietary awareness and careful food selection. When foods are eliminated from the diet, it is important to ensure the nutritional adequacy of the diet, and some individuals may need to take dietary supplements. There are some food intolerances, such as lactose intolerance, where individuals may be able to reduce...