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Related Concept Videos

Dietary Connections01:23

Dietary Connections

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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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Overview of Fatty Acid Metabolism01:28

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Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
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Bioavailability: Overview01:13

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Bioavailability refers to the proportion of an unaltered drug that, after administration, enters the systemic circulation and can be distributed to the desired action site. Factors such as gastrointestinal (GI) absorption and liver biotransformation influence the bioavailability of a drug when it is administered orally. When a drug is administered intravenously, it enters the systemic circulation directly; by definition, its bioavailability is assumed to be 100%. The bioavailability of an...
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Key Elements for Plant Nutrition02:35

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Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the...
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Protein Digestion01:02

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Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
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Updated: Apr 1, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
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FAO/INFOODS e-Learning Course on Food Composition Data.

U Ruth Charrondiere1, Doris Rittenschober1, Verena Nowak1

  • 1FAO, Rome, Italy.

Food Chemistry
|October 5, 2015
PubMed
Summary
This summary is machine-generated.

This e-Learning course on Food Composition Data addresses knowledge gaps for professionals. It offers interactive lessons to improve the quality and use of food composition data globally.

Keywords:
Capacity developmentFAOFood compositionINFOODSe-Learning

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Area of Science:

  • Nutrition Science
  • Food Science
  • Information Science

Background:

  • Existing knowledge gaps hinder effective use of food composition data.
  • Professionals require specialized training in food composition data management.
  • The Food and Agriculture Organization (FAO) and International Network of Food Data Systems (INFOODS) identified a need for accessible education.

Purpose of the Study:

  • To develop and offer a comprehensive e-Learning course on food composition data.
  • To bridge the knowledge gap for professionals working with food composition data.
  • To enhance the quality, usage, generation, publication, and appreciation of food composition data.

Main Methods:

  • An interactive 14-lesson e-Learning course was designed based on instructional design principles.
  • The course covers essential aspects of food composition data.
  • It is available online and via CD-ROM, free of charge, in English.

Main Results:

  • User feedback has been overwhelmingly positive.
  • Universities are integrating the course into their academic curricula.
  • The course is recognized for its cost-effectiveness and broad reach.

Conclusions:

  • The e-Learning course effectively addresses the need for training in food composition data.
  • Future plans include translations into multiple languages and a certification program.
  • The course is expected to significantly improve global food composition data practices.