In nutrition, diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. With the word diet, it is often implied the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are omnivores, each culture and each person holds some food preferences or some food taboos, due to personal tastes or ethical reasons. Individual dietary choices may be more or less healthy. Proper nutrition requires the proper ingestion and absorption of vitamins, minerals, and food energy in the form of carbohydrates, proteins, and fats. Dietary habits and choices play a significant role in health and mortality and can also define cultures and play a role in religion. Traditional diets are those of native populations such as the Native Americans, Khoisan or Australian Aborigines. Often, to qualify for cultural cuisine, traditional diets include more organic farming and seasonal food according to food origins. Traditional diets vary with availability of local resources, such as fish in coastal towns, eels and eggs in estuary settlements, or squash, corn and beans in farming towns, as well as with cultural and religious customs and taboos. In some cases, the crops and domestic animals that characterize a traditional diet have been replaced by modern high-yield crops, and are no longer available. The slow food movement attempts to counter this trend and to preserve traditional diets.

Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption usually for weight control or for the treatment of obesity. Foods high in digestible carbohydrates (e.g. bread, pasta) are limited or replaced with foods containing a higher percentage of proteins and fats (e.g. meat, poultry, fish, shellfish, eggs, cheese, nuts, seeds and peanuts) and other foods low in carbohydrates (e.g. most salad vegetables), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets. Such diets are sometimes ketogenic (i.e. they restrict carbohydrate intake sufficiently to cause ketosis). The Induction phase of the Atkins diet. is ketogenic. The term "low-carbohydrate diet" is generally applied to diets that restrict carbohydrates to less than 20% of caloric intake, but can also refer to diets that simply restrict or limit carbohydrates. Low-carbohydrate diets are used to treat or prevent some chronic diseases and conditions including: Cardiovascular disease, metabolic syndrome, high blood pressure and diabetes, epilepsy, chronic fatigue syndrome (see ketosis) and polycystic ovarian syndrome. As with the Paleolithic diet, several advocates of low-carbohydrate diets have argued that they are closer to the ancestral diet of humans before the invention of agriculture, and therefore that humans are genetically adapted to diets low in carbohydrate.

The Atkins diet, officially called the Atkins Nutritional Approach, is a low-carbohydrate diet created by Robert Atkins from a research paper he read in the Journal of the American Medical Association published by Gordon Azar and Walter Lyons Bloom. Atkins stated that he used the study to resolve his own overweight condition. He later popularized the method in a series of books, starting with Dr. Atkins' Diet Revolution in 1972. In his second book, Dr. Atkins' New Diet Revolution (2002), he modified parts of the diet but did not alter the original concepts. The Atkins diet involves limited consumption of carbohydrates to switch the body's metabolism from metabolizing glucose as energy over to converting stored body fat to energy. This process, called ketosis, begins when insulin levels are low; in normal humans, insulin is lowest when blood glucose levels are low (mostly before eating). Ketosis lipolysis occurs when some of the lipid stored in fat cells are transferred to the blood and are thereby used for energy. On the other hand, caloric carbohydrates (for example, glucose or starch, the latter made of chains of glucose) impact the body by increasing blood sugar after consumption. (In the treatment of diabetes, blood sugar levels are used to determine a patient's daily insulin requirements.) Fiber, because of its low digestibility, provides little or no food energy and does not significantly impact glucose and insulin levels.

Nutrition (also called nourishment or aliment) is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet. The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals (in health and disease), as well as to institutions. Clinical nutritionists are health professionals who focus more specifically on the role of nutrition in chronic disease, including possible prevention or remediation by addressing nutritional deficiencies before resorting to drugs. While government regulation of the use of this professional title is less universal than for "dietician", the field is supported by many high-level academic programs, up to and including the Doctoral level, and has its own voluntary certification board, professional associations, and peer-reviewed journals, e.g. the American Society for Nutrition and the American Journal of Clinical Nutrition. A poor diet can have an injurious impact on health, causing deficiency diseases such as scurvy and kwashiorkor; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

Nutrigenomics is the study of the effects of foods and food constituents on gene expression. It is about how our DNA is transcribed into mRNA and then to proteins and provides a basis for understanding the biological activity of food components. Nutrigenomics has also been described by the influence of genetic variation on nutrition by correlating gene expression or single-nucleotide polymorphisms with a nutrient's absorption, metabolism, elimination or biological effects. By doing so, nutrigenomics aims to develop rational means to optimise nutrition, with respect to the subject's genotype. By determining the mechanism of the effects of nutrients or the effects of a nutritional regime, nutrigenomics tries to define the causality|relationship between these specific nutrients and specific nutrient regimes (diets) on human health. Nutrigenomics has been associated with the idea of personalized nutrition based on genotype. While there is hope that nutrigenomics will ultimately enable such personalised dietary advice, it is a science still in its infancy and its contribution to public health over the next decade is thought to be major. Nutrigenomics has been defined as the application of high-throughput genomic tools in nutrition research. It can also be seen as research to provide people with methods and tools who are looking for disease preventing and health promoting foods that match their lifestyles, cultures and genetics.

A staple food is one that is eaten regularly and in such quantities that it constitutes a dominant portion of a diet, and that supplies a high proportion of energy and nutrient needs. Most people live on a diet based on at most a small number of staples. Staple foods vary from place to place, but are typically inexpensive or readily available foods that supply one or more of the three macronutrients needed for survival and health: carbohydrate, protein, and fat. Typical examples include grains, tubers, legumes, or seeds. The staple food of a specific society may be eaten as often as every day, or every meal. Early civilizations valued staple foods because, in addition to providing necessary nutrition, they can usually be stored for a long period of time without decay. Some foods are only staples during seasons of shortage, such as dry seasons or cold-temperate winters, against which times harvests have been stored; during seasons of plenty wider choices of foods may be available. Most staple foods derive either from cereals such as wheat, barley, rye, maize, or rice, or starchy tubers or root vegetables such as potatoes, yams, taro, and cassava. Other staple foods include pulses (dried legumes), sago (derived from the pith of the sago palm tree), and fruits such as breadfruit and plantains. Staple foods may also contain, depending on the region, sorghum, olive oil, coconut oil and sugar.

Memory improvement is the act of improving one's memory. Medical research of memory deficits and age-related memory loss has resulted in new explanations and treatment techniques to improve memory, including diet, exercise, stress management, cognitive therapy and pharmaceutical medications. Neuroimaging as well as cognitive neuroscience have provided neurobiological evidence supporting holistic ways in which one can improve memory. Understanding that the human brain can change through experience is the first step to improving memory function. It was once thought that the adult brain was a fixed entity, however it has been found that the brain is actually a highly flexible and plastic organ that changes based upon our experiences, emotions and behavior. Neuroplasticity is the mechanism by which the brain encodes experience, learns new behaviours and relearns lost behaviour if the brain has been damaged. London TaxicabExperience-dependent neuroplasticity suggests that the brain changes in response to what it experiences. London taxicab drivers provide a great example of this dynamic. They undergo extensive training for 2–4 years, learning and memorizing street names, layout of streets within the city and the quickest cross-city routes. After studying London taxicab drivers over a period of time, it was found that the grey matter volume increased over time in the posterior hippocampus, an area in the brain involved heavily in memory. The longer taxi drivers navigated the streets of London, the greater the posterior hippocampal gray matter volume.

The Shangri-La Diet is both the name of a book by psychologist Seth Roberts, a professor at Tsinghua University and professor emeritus at UC Berkeley, and the name of the diet that the book advocates. The book discusses consuming 100–400 calories per day in a flavorless food such as extra light olive oil one hour outside of mealtimes as a method of appetite suppression leading to weight loss. As a graduate student, Roberts studied animal cognition, specifically rat psychology. As a psychology professor, Roberts read a report by Israel Ramirez that studied the stimulation and growth in rats due to saccharin. Based on this research, he developed a new theory of weight control – eating foods with a low glycemic index and eating sushi – on which he lost forty pounds. In 2000, Roberts traveled to Paris. He claims he noticed a loss of appetite, and connected this with drinking flavors of soft drinks that were not available to him in the US. The book features short anecdotes from followers of the diet who had heard of it through Roberts' blog or The New York Times. Roberts' diet is based on the fundamental principle of a set point – the weight which, according to Roberts, a person's brain strives to maintain. When actual weight is below the set point, appetite increases; when actual weight is above the set point, appetite decreases. Furthermore, eating certain foods can raise or lower the set point.

Coronary artery disease (CAD; also atherosclerotic heart disease) is the result of the accumulation of atheromatous plaques within the walls of the coronary arteries that supply the myocardium (the muscle of the heart) with oxygen and nutrients. It is sometimes also called coronary heart disease (CHD). Although CAD is the most common cause of CHD, it is not the only one. CAD is the leading cause of death worldwide. While the symptoms and signs of coronary artery disease are noted in the advanced state of disease, most individuals with coronary artery disease show no evidence of disease for decades as the disease progresses before the first onset of symptoms, often a "sudden" heart attack, finally arises. After decades of progression, some of these atheromatous plaques may rupture and (along with the activation of the blood clotting system) start limiting blood flow to the heart muscle. The disease is the most common cause of sudden death, and is also the most common reason for death of men and women over 20 years of age. According to present trends in the United States, half of healthy 40-year-old males will develop CAD in the future, and one in three healthy 40-year-old women. According to the Guinness Book of Records, Northern Ireland is the country with the most occurrences of CAD. By contrast, the Maasai of Africa have almost no heart disease. As the degree of coronary artery disease progresses, there may be near-complete obstruction of the lumen of the coronary artery, severely restricting the flow of oxygen-carrying blood to the myocardium.

Several therapies for multiple sclerosis (MS) exist, although there is no known cure. Multiple sclerosis is a chronic inflammatory demyelinating disease that affects the central nervous system (CNS). The most common initial course of the disease is the relapsing-remitting subtype, which is characterized by unpredictable attacks (relapses) followed by periods of relative remission with no new signs of disease activity. After some years, many of the people who have this subtype begin to experience neurologic decline without acute relapses. When this happens it is called secondary progressive multiple sclerosis. Other, less common, courses of the disease are the primary progressive (decline from the beginning without attacks) and the progressive-relapsing (steady neurologic decline and superimposed attacks). Different therapies are used for patients experiencing acute attacks, for patients who have the relapsing-remitting subtype, for patients who have the progressive subtypes, for patients without a diagnosis of MS who have a demyelinating event, and for managing the various consequences of MS. The primary aims of therapy are returning function after an attack, preventing new attacks, and preventing disability. As with any medical treatment, medications used in the management of MS may have several adverse effects, and many possible therapies are still under investigation. At the same time different alternative treatments are pursued by many patients, despite the paucity of supporting, comparable, replicated scientific study.

Ľudovít Štúr (pronunciation; October 28, 1815, Uhrovec, nearby Bánovce nad Bebravou – January 12, 1856, Modra), known in his era as Ludevít Velislav Štúr, was the leader of the Slovak national revival in the 19th century, the author of the Slovak language standard eventually leading to the contemporary Slovak literary language. Štúr was an organizer of the Slovak volunteer campaigns during the 1848 Revolution, he was also politician, poet, journalist, publisher, teacher, philosopher, linguist and member of the Hungarian Parliament. At the turn of the 18th and 19th centuries, Slovaks were divided concerning the literary language to be used: Catholics continued to use the standard that had developed in Slovak writing by 1610. Anton Bernolák's language codified in the 1780s was an attempt to blend that standard with the west-Slovakian idiom of the university town of Trnava (Nagyszombat), but most authors respected Bernolák’s standard only to the degree that it did not diverge from the traditional written standard; Most Lutherans diverged from that standard in the late 17th – early 18th century and began to adhere strictly to the archaic language of the Moravian Bible of Kralice, whose imitation became a matter of faith with them during their persecution by the Habsburgs. This situation did not change until the 1840s, when Ľudovít Štúr became the chief figure of the Slovak national movement.

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