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Dessert is a course that concludes a main meal.

The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs, but may include coffee, cheeses, nuts, or other savory items.

In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption, often for the treatment of obesity or diabetes.

Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables such as spinach, kale, chard and collards), although other vegetables and fruits (especially berries) are often allowed.

The amount of carbohydrate allowed varies with different low-carbohydrate diets.

A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.

Some sugar substitutes are produced by nature, and others produced synthetically.

Those that are not produced by nature are, in general, called artificial sweeteners.

Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work.

Among English speakers, "breakfast" can be used to refer to this meal or to refer to a meal composed of traditional breakfast foods (such as eggs, porridge and sausage) served at any time of day.

The word literally refers to breaking the fasting period of the prior night.

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

The inclusion of oats in a gluten-free diet remains controversial.

Oat toxicity in people with gluten-related disorders depends on the oat cultivar consumed because the immunoreactivities of toxic prolamins are different among oat varieties.

Furthermore, oats are frequently cross-contaminated with other gluten-containing cereals.