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  2. The 6 Best Foods for Joint Health, According to Dietitians - AOL

    www.aol.com/lifestyle/6-best-foods-joint-health...

    Yoga and pilates also strengthen muscles to support joint health. Balanced Diet: A balanced diet rich in vitamins and minerals supports overall joint health. Foods high in omega-3 fatty acids ...

  3. Carbohydrate metabolism - Wikipedia

    en.wikipedia.org/wiki/Carbohydrate_metabolism

    Both animals and plants temporarily store the released energy in the form of high-energy molecules, such as adenosine triphosphate (ATP), for use in various cellular processes. [3] Humans can consume a variety of carbohydrates, digestion breaks down complex carbohydrates into simple monomers (monosaccharides): glucose, fructose, mannose and ...

  4. Finding healthy food at grocery store by doing this is ... - AOL

    www.aol.com/finding-healthy-food-grocery-store...

    She gave several tips for maximizing a trip to the grocery store, including planning meals before making a list, embracing whole foods over processed ones and considering adding "superfoods" to diets.

  5. Composition of the human body - Wikipedia

    en.wikipedia.org/wiki/Composition_of_the_human_body

    Parts-per-million cube of relative abundance by mass of elements in an average adult human body down to 1 ppm. About 99% of the mass of the human body is made up of six elements: oxygen, carbon, hydrogen, nitrogen, calcium, and phosphorus. Only about 0.85% is composed of another five elements: potassium, sulfur, sodium, chlorine, and magnesium ...

  6. Human nutrition - Wikipedia

    en.wikipedia.org/wiki/Human_nutrition

    Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. [1] Poor nutrition is a chronic problem often linked to poverty, food security , or a poor understanding of nutritional requirements. [ 2 ]

  7. Biological value - Wikipedia

    en.wikipedia.org/wiki/Biological_value

    Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism.