Mindblown: a blog about philosophy.
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Weaning
The gradual transition from breast milk to other liquid and solid foods, which could constitute a danger point in nutritional terms. The process of gradually substituting solid foods for breastfeeding or bottle feeding with formula. The gradual transition from getting nourishment from the breast or bottle to drinking from a cup. There is no right…
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Vulnerable groups
Segments of the populatron most susceptible to malnutrition. These have been generally identified as weaning children, pregnant women and lactating (nursing) mothers especially of low-income groups.
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Vitamin B-Group
This group consists of about a dozen water soluble vitamins, each with a specific function. Among them are thiamine (B1), riboflavin ( B2), pyridoxine (B6), niacin, folic acid, biotin, pantothenic acid and cyano cobalamine (B12).
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Vegetable Oils
Liquid fats obtained from the kernels of several oilseeds (sesame, rape, mustard) and certain legumes (groundnut, soya-bean), or from fruit coats (coconut, palm, olive). This term refers to any type of oil that is derived from a plant source, such as corn, olives, sunflower seeds, soybeans, cottonseed, peanuts, and others. These oils are commonly used…
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Vanaspati
Any refined edible vegetable oil or oils subjected to a process of hydrogenation in any form.
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Sub-clinical deficiency
State of health in which clinical signs are absent and cannot be detected in a routine medical check-up but can be detected biochemically.
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Solvent-extracted
A term describing the oil or meal which results from the treatment of oilseed materials with solvents such as hexane so as to dissolve and extract the oil. Use of food-grade solvents is obligatory when edible products are to be made.
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Ribsfiavin
A water-soluble vitamin of the B-group, also termed as vitamin B,, essential for proper cell function and growth, deficiency of which leads to roughness of the eyes, tongue, mouth corners and skin; it is found in DALS, milk green leafy vegetables and liver.
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Reference protein
A high-quality protein, like milk or egg protein used as a reference compound. FAO reference protein is a theoretical protein made up of just the right quantities of individual amino acids believed to be required by the human body.
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Recommended daily allowance
Optimum quantity of various nutrients required to maintain health, as recommended, from time to time, by authoritative national or international agencies. These RDA’s’ differ according to age, sex, nutritional stresses like pregnancy and lactation, and so on.
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