Any substance eaten to provide nutritional support for the body.
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Folic acid, one of the B vitamins that is a key factor in the synthesis (the making) of nucleic acid (DNA and RNA). A deficiency of folic acid after birth causes a kind of anemia, namely, megaloblastic anemia in which there is a paucity of red blood cells and those that are made are unusually large and immature (so-called blast cells).
An independent folding unit, or particular structure, that recurs in many molecules.
The active form of folic acid in the body.
Follicular cyst of the ovary
A fluid-filled sac in the ovary, the most common type of ovarian cyst. It results from the growth of a follicle. A follicle is the fluid-filled cyst that contains an egg. In some cycles, this follicle grows larger that normal and does not rupture to release the egg. Normally it resolves with simple observation over the course of days to months.
The medical term fontanel is a "soft spot" of the skull. The "soft spot" is soft precisely because the cartilage there has not yet hardened into bone between the skull bones. There are normally two fontanels, both in the midline of the skull, one (the anterior fontanel) well in front of the other (the posterior fontanel). The posterior fontanel closes first, at latest by the age of 8 weeks in a full-term baby. The anterior fontanel closes at 18 months of age on the average but it can close normally as early as 9 months. If fontanels close too early or too late, that may be a sign of a problem.
When people must live with hunger and fear starvation.
A food safety technology designed to eliminate disease-causing germs from foods. Treating food with ionizing radiation can kill bacteria and parasites that would otherwise cause foodborne disease. Similar technology is used to sterilize medical devices so they can be used in surgery or implanted without risk of infection. The effects of irradiation on the food and on animals and people eating irradiated food have been studied extensively. These studies show clearly that when irradiation is used as approved on foods, disease-causing germs are reduced or eliminated, the food does not become radioactive, dangerous substances do not appear in the foods, and the nutritional value of the food is essentially unchanged.
A common flu-like illness typically characterized by nausea, vomiting and diarrhea, due to something the victim ate or drank that contained noxious bacteria, viruses, parasites, metals or toxins.
Food poisoning, Campylobacter
Now the leading cause of bacterial food poisoning, caused by an Campylobacter jejuni, most often spread by contact with raw or undercooked poultry. A single drop of juice from a contaminated chicken is enough to make someone sick with Campylobacteriosis (disease due to Campylobacter bacteria).
When people do not need to live with hunger or fear starvation.
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