อภิมหาโปรเจค "สุขภาพดีเริ่มต้นที่อาหาร Fuji !!!"

หู ติดตามอยู่นะน่ากินทุกอย่างเลย มีอย่างอื่นอีกปะ เช่ โตโยอิจิบัง

ร้านอยุ่ไหนครับ แนะนำได้นะ เดี๋ยวตามไปลอง

อยากทานอย่างแรงเลยค่ะ ถ้าคุณแม่เดินผ่านมาเห็นสงสัยชวนไปทานแน่ๆเลยค่ะ อิอิอิอิ

ขอให้มีความสุขในวันหยุดเหมือนโคลลอนนะคะ

สาขารัชโยธินเป็นสาขาหนึ่งของฟูจิที่ผมรู้สึกชอบกว่าสาขาอื่นๆ ด้วยขนาดความใหญ่ของร้าน และไม่ได้อยู่ในห้างด้วยมั้ง

แต่ไม่ได้กินนานละ พึ่งรู้ว่าเดี๋ยวนี้ฟูจิเดินตามรอยโออิชิ ผลิตชาเขียวเป็นขวดๆขายด้วยแล้ว
รสแปะก๊วยนี่คิดมาได้งัยน้อ ครีเอทีฟมากๆ ว่าแต่ว่าอาหย่อยอ่ะป่าวคับรสเนี้ย

ผมรู้ซึกว่ามันก็ชาทั่วๆไปอะครับ แต่ก็โอเคนะมีกลิ่นแป๊ะก๊วยนิดๆ

ฟูจิ ผมแนะนำ บะหมี่ญี่ปุ่นเย็น

Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.


โดย: Tana IP: 124.121.139.85 วันที่: 24 ธันวาคม 2549 เวลา:15:38:01 น.

Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.

Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.


โดย: Tana IP: 124.121.139.85 วันที่: 24 ธันวาคม 2549 เวลา:15:38:01 น.

Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.

Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.


โดย: Tana IP: 124.121.139.85 วันที่: 24 ธันวาคม 2549 เวลา:15:38:01 น.

Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.
Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.Science and Technology Encyclopedia
Food
Any substance taken into the body for the purpose of providing nourishment. However, factors such as satisfying social needs, achieving psychological ends, and satisfying hunger, more than nutritional needs, govern the selection and consumption of foods. When foods are selected carefully, they can provide all of the essential nutrients needed for normal functioning of the human body. In this context, food is necessary to provide energy, to provide structural components for building and repairing body tissues, and to regulate body processes.

There are essential nutrients (carbohydrates, fats, proteins, minerals, vitamins, and water) that have specific functions in the human body. When the energy-yielding nutrients, that is, carbohydrates, fats, and proteins, are oxidized in the body, energy is captured in a chemical compound known as adenosine triphosphate (ATP), which will then release the energy slowly so that it can be used for physical activity (work), heat production, and metabolic processes. Enzymes, vitamins, and minerals, as well as water, are needed in order for these oxidation reactions to take place. Energy requirements are expressed in terms of kilocalories (kcal), calories (cal), or kilojoules (kJ). Fats and carbohydrates contain only the elements carbon, oxygen, and hydrogen. Since fats contain less oxygen than carbohydrates, they have greater potential for oxidation and thus provide more energy per gram than carbohydrates. Proteins also contain nitrogen, but this does not contribute substantially to the energy value. The physiological fuel value, or the amount of energy generated in the body, of 1 gram of protein is 4 kcal (17 kJ); carbohydrate, 4 kcal (17 kJ); fat, 9 kcal (38 kJ).

Although it is unlikely that any individual food or combination of foods can provide complete disease protection, risk of chronic disease can be reduced by increased consumption of plant-based foods and decreased consumption of fats.