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Iodine is an essential trace element in biological systems. It has the distinction of being the heaviest element commonly needed by living organisms as well as the second-heaviest known to be used by any form of life (only tungsten, a component of a few bacterial enzymes, has a higher atomic number and atomic weight ).
Nutritional epigenetics is a science that studies the effects of nutrition on gene expression and chromatin accessibility. [ 1 ] [ 2 ] It is a subcategory of nutritional genomics that focuses on the effects of bioactive food components on epigenetic events.
Specific dynamic action ( SDA ), also known as thermic effect of food ( TEF) or dietary induced thermogenesis ( DIT ), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage. [1] Heat production by brown adipose tissue which is activated after consumption of a meal is an ...
Thyroid hormones are any hormones produced and released by the thyroid gland, namely triiodothyronine ( T3) and thyroxine ( T4 ). They are tyrosine -based hormones that are primarily responsible for regulation of metabolism. T 3 and T 4 are partially composed of iodine, derived from food. [ 2] A deficiency of iodine leads to decreased ...
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 ...
Cryptosporidium. Entamoeba histolytica. Giardia. Trichinella. v. t. e. FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.
Nutritional immunology. Nutritional immunology is a field of immunology that focuses on studying the influence of nutrition on the immune system and its protective functions. Indeed, every organism will under nutrient-poor conditions "fight" for the precious micronutrients and conceal them from invading pathogens.
v. t. e. The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1][ 2][ 3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures ...