control de peso

A dynamic effect in a picture created in the perception of the viewer. Rudolf arnheim describes weight and direction as the influences on the viewer’s perception of equilibrium in ...

peso

Leather; Leather preparation

Término que describe la densidad o el grosor del cuero. En general, se da en onzas por pie cuadrado o milímetros (el grosor).

peso

Software; Translation & localization; Internationalization (I18N)

El grosor o la oscuridad de los glifos de una fuente. Los pesos más comunes son "regular" y "negrita", pero algunas familias de fuentes pueden incluir pesos tales como "liviano", ...

índice de masa corporal (IMC)

Fitness; Weight loss

A measure of body weight relative to height. BMI is a tool that is often used to determine if a person is at a healthy weight, overweight, or obese, and whether a person’s health ...

obesidad

Fitness; Weight loss

Obesity is excess body fat. Because body fat is usually not measured, a ratio of body weight to height (see body mass index, or BMI, chart) is often used instead. It is defined as ...

sobrepeso

Fitness; Weight loss

It is defined as a body mass index (BMI) of 25 to 29. 9. Body weight comes from fat, muscle, bone, and body water. It is important to remember that although BMI correlates with ...

nutrición

Fitness; Weight loss

(1) The process of the body using food to sustain life. (2) The study of food and diet.

glucosa

Fitness; Weight loss

A building block for most carbohydrates. Digestion causes some carbohydrates to break down into glucose. After digestion, glucose is carried in the blood and goes to body cells ...

diabetes mellitus

Fitness; Weight loss

A disease that occurs when the body is not able to use blood glucose (sugar). Blood sugar levels are controlled by insulin, a hormone in the body that helps move glucose (sugar) ...

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Industry/Domain: Food (other) Category: International dishes

mangú

Mangú is a Dominican traditional side dish served for breakfast, lunch or dinner.It´s made up of boiled green plantains. The plantains are then mashed ...