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Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity.As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another.
In 1943, the US War Foods Administration issued the War Food Order No. 1, which made enriched bread the temporary law of the land. [ 66 ] In 1945, George Stigler published an article on "The cost of subsistence" which described the so-called Stigler diet , his solution to the problem of providing a diet that met the RDA at a minimum cost.
Testing for ketone bodies in urine. The ketogenic diet is a high-fat, adequate- protein, low-carbohydrate dietary therapy that in conventional medicine is used mainly to treat hard-to-control (refractory) epilepsy in children. The diet forces the body to burn fats rather than carbohydrates.
Intermittent fasting: Cycling between non- fasting and fasting as a method of calorie restriction. [16] Body for Life: A calorie-control diet, promoted as part of the 12-week Body for Life program. [17] Cookie diet: A calorie control diet in which low-fat cookies are eaten to quell hunger, often in place of a meal.
A healthy diet is a diet that maintains or improves overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fibre and food energy. [2][3] A healthy diet may contain fruits, vegetables, and whole grains, and may include little to no ultra ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Buettner champions a daily dose of beans in his book, The Blue Zones American Kitchen: 100 Recipes to Live to 100, and they’re featured in many of its recipes.
Traditional Ethiopian Injera Recipe; Here, Eat This: A Beginner's Guide to Ethiopian Food A Houston Press article that outlines all the basics for Ethiopian cuisine; Crang, Philip; Cook, Ian (1996). "The World on a Plate: Culinary Culture, Displacement and Geographical Knowledges". Journal of Material Culture. 1 (2): 131–156. doi:10.1177 ...
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