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2. Science Diet - Wikipedia

   en.wikipedia.org/wiki/Science_Diet

   Science Diet was developed in the 1960s [2] by Mark L. Morris, Jr. PhD DVM (February 3, 1934 – January 14, 2007). Dr. Morris Jr. was the son of veterinarian Dr. Mark Morris Sr. DVM, who pioneered the field of veterinary clinical nutrition after being asked to formulate a specialized diet for the original seeing-eye dog, Buddy, a female German Shepherd with kidney disease.

3. Make your meals healthier with these 9 simple dietitian ... - AOL

   www.aol.com/meals-healthier-9-simple-dietitian...

   Science & Tech. Sports. Weather. ... While you may be enticed to overhaul your diet, adopting small changes over time is a more sustainable and realistic way to maintain healthy eating practices ...

4. This Is What a Cardiologist Eats for Breakfast for Better ...

   www.aol.com/cardiologist-eats-breakfast-better...

   Plus, its protein helps maintain lean muscle mass, which may also reduce your risk of high blood pressure. For an extra dose of protection, leafy green spinach delivers blood pressure–lowering ...

5. 11 Important Foods You'll Want to Add to Your Diet - AOL

   www.aol.com/lifestyle/food-11-important-foods...

   Science & Tech. Sports. Weather. 24/7 Help. For premium support please call: ... Check out the slideshow above to learn about 11 foods you may want to add to your diet. Then, check out the video ...

6. Nutrition - Wikipedia

   en.wikipedia.org/wiki/Nutrition

   In nutrition, the diet of an organism is the sum of the foods it eats. [9] A healthy diet improves the physical and mental health of an organism. This requires ingestion and absorption of vitamins, minerals, essential amino acids from protein and essential fatty acids from fat-containing food.

7. Nutritional science - Wikipedia

   en.wikipedia.org/wiki/Nutritional_science

   Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.