CALORIES

Calories are a measure of the amount of energy in food. Knowing how many calories are
in our food can help us to balance the energy we put into our bodies with the energy we
use. That’s the key to a healthy weight.
We measure the amount of energy contained in an item of food in calories, just as we measure
the weight of that item of food in kilograms.
If you’re trying to lose weight, it’s a good idea to eat less and be more active. Eating less is
important when you're trying to lose weight, even if you already have a balanced diet.
NUTRITION
Nutrition, nourishment, or aliment, is the supply of materials - food - required by
organisms and cells to stay alive. In science and human medicine, nutrition is the science or
practice of consuming and utilizing foods.
In hospitals, nutrition may refer to the food requirements of patients, including nutritional
solutions delivered via an IV (intravenous) or IG (intragastric) tube.
FOOD
Food is any substance[1] consumed to provide nutritional support for the body. It is usually of
plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins,
vitamins, or minerals. The substance is ingested by an organism and assimilated by the
organism's cells to provide energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering and agriculture.
Today, the majority of the food energy required by the ever increasing population of the world is
supplied by the food industry.

Food safety and food security are monitored by agencies like the International Association for
Food Protection, World Resources Institute, World Food Programme, Food and Agriculture
Organization, and International Food Information Council. They address issues such as
sustainability, biological diversity, climate change, nutritional economics, population growth,
water supply, and access to food.

The right to food is a human right derived from the International Covenant on Economic, Social
and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living,
including adequate food", as well as the "fundamental right to be free from hunger".

DIET
In nutrition, diet is the sum of food consumed by a person or other organism.[1] The word diet
often implies the use of specific intake of nutrition for health or weight-management reasons
(with the two often being related). Although humans are omnivores, each culture and each
person holds some food preferences or some food taboos. This may be due to personal tastes or
ethical reasons. Individual dietary choices may be more or less healthy.

Complete nutrition requires ingestion and absorption of vitamins, minerals, and food energy in
the form of carbohydrates, proteins, and fats. Dietary habits and choices play a significant role in
the quality of life, health and longevity.
RICE

Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African
rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's
human population, especially in Asia. It is the agricultural commodity with the third-highest
worldwide production, after sugarcane and maize, according to 2012 FAOSTAT data.[1]

Since a large portion of maize crops are grown for purposes other than human consumption, rice
is the most important grain with regard to human nutrition and caloric intake, providing more
than one-fifth of the calories consumed worldwide by humans.[2]

Wild rice, from which the crop was developed, may have its native range in Australia.[3] Chinese
legends attribute the domestication of rice to Shennong, the legendary emperor of China and
inventor of Chinese agriculture.[4] Genetic evidence has shown that rice originates from a single
domestication 8,200–13,500 years ago[5] in the Pearl River valley region of Ancient China.[6]
Previously, archaeological evidence had suggested that rice was domesticated in the Yangtze
River valley region in China.[5]

ENERGY

Our bodies need energy to grow and repair themselves, keep warm and do physical activity.
Energy comes from food and drink, in particular from carbohydrate, protein, fat and alcohol.
This energy is measured in kilojoules (kJ) or calories (kcal), with 1 kilocalorie equalling 4.2
kilojoules. In nutrition calorie and kilocalorie are sometimes used to mean the same thing.

MILK

Milk is a pale liquid produced by the mammary glands of mammals. It is the primary source of
nutrition for infant mammals before they are able to digest other types of food. Early-lactation
milk contains colostrum, which carries the mother's antibodies to its young and can reduce the
risk of many diseases. It contains many other nutrients[1] including protein and lactose.

As an agricultural product, milk is extracted from non-human mammals during or soon after
pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011,[2] from 260 million
dairy cows.[3] India is the world's largest producer of milk, and is the leading exporter of
skimmed milk powder, yet it exports very few other milk product.[4][5] The ever increasing rise in
domestic demand for dairy products and a large demand-supply gap could lead to India being a
net importer of dairy products in the future.[6] New Zealand, the European Union's 28 member
states, Australia, and the United States are the world's largest exporters of milk and milk
products. China and Russia were the world's largest importers of milk and milk products.[7][8]
Both countries were self-sufficient by 2016 contributing to a worldwide glut of milk.[9]

IRON

Iron is a mineral that is required for our bodies to function properly. Most of the iron in our
body is found in the blood as hemoglobin, which is a protein used to carry oxygen to the body's
tissues. There are two types of iron in our diets: heme and nonheme iron.

NUTRIENT

A nutrient is a component in foods that an organism uses to survive and grow. Macronutrients
provide the bulk energy an organism's metabolic system needs to function while micronutrients
provide the necessary cofactors for metabolism to be carried out. Both types of nutrients can be
acquired from the environment.[1] Micronutrients are used to build and repair tissues and to
regulate body processes while macronutrients are converted to, and used for, energy. Methods of
nutrient intake are different for plants and animals. Plants take in nutrients directly from the soil
through their roots and from the atmosphere through their leaves. Animals and protists have
specialized digestive systems that work to break down macronutrients for energy and utilize
micronutrients for both metabolism and anabolism (constructive synthesis) in the body.

CALCIUM

Calcium, the most abundant mineral in the body, is found in some foods, added to others,
available as a dietary supplement, and present in some medicines (such as antacids). Calcium is
required for vascular contraction and vasodilation, muscle function, nerve transmission,
intracellular signaling and hormonal secretion, though less than 1% of total body calcium is
needed to support these critical metabolic functions [1]. Serum calcium is very tightly regulated
and does not fluctuate with changes in dietary intakes; the body uses bone tissue as a reservoir
for, and source of calcium, to maintain constant concentrations of calcium in blood, muscle, and
intercellular fluids [1].

EGG

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians,
mammals, and fish, and have been eaten by humans for thousands of years.[1] Bird and reptile
eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained
within various thin membranes. The most popular choice for egg consumption are chicken eggs.
Other popular choices for egg consumption are duck, quail, roe, and caviar.

Egg yolks and whole eggs store significant amounts of protein and choline,[2][3] and are widely
used in cookery. Due to their protein content, the United States Department of Agriculture
categorizes eggs as Meats within the Food Guide Pyramid.[2] Despite the nutritional value of
eggs, there are some potential health issues arising from egg quality, storage, and individual
allergies.