Food

foodstufffood productsfoodsvictualsfood productvictualfood sourcehuman consumptioncomestiblecomestibles
Food is any substance consumed to provide nutritional support for an organism.wikipedia
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Staple food

staplestaplesstaple crop
Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.
A staple food, food staple, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.

Food energy

energycaloriescalorie
Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides.
Food energy is chemical energy that animals (including humans) derive from food through the process of cellular respiration.

List of culinary fruits

tropical fruittropical fruitsculinary fruits
(For more information, see list of fruits.)
They are classified as vegetables in the culinary sense (for example: the tomato, zucchini, and so on), and hence they do not appear in this list.

Right to food

foodaccess of foodadequate food
The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger".
The "right to adequate food" is a much higher standard, including not only absence of malnutrition, but to the full range of qualities associated with food, including safety, variety and dignity, in short all those elements needed to enable an active and healthy life.

Sugar

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This can be as simple as replacing some or all of the food's sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola (for example Diet Coke).
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

Finger food

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Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils.
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils.

Cutlery

cutlermetalwareflatware
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils.
Cutlery includes any hand implement used in preparing, serving, and especially eating food in Western culture.

Egg as food

eggseggchicken egg
In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures.
Bird eggs are a common food and one of the most versatile ingredients used in cooking.

Dairy product

dairy productsdairymilk products
Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.).
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.

Food spoilage

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Fresh food is food which has not been preserved and has not spoiled yet.
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced.

Pickling

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Fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt.
Pickling is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

Fresh food

fresh
Fresh food is food which has not been preserved and has not spoiled yet.
Fresh food is food which has not been preserved and has not spoiled yet.

Vegetarian cuisine

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Foods marketed as health foods may be part of one or more categories, such as natural foods, organic foods, whole foods, vegetarian foods or dietary supplements.
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).

Organic food

organicorganic foodsorganic produce
Foods marketed as health foods may be part of one or more categories, such as natural foods, organic foods, whole foods, vegetarian foods or dietary supplements. The international Food and Agriculture Organization’s Codex Alimentarius does not recognize the term “natural” but does have a standard for organic foods.
Organic food is food produced by methods that comply with the standards of organic farming.

Ingestion

ingestedconsumptioningest
The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
An intermediate step is often involved, such as drinking water contaminated by faeces or food prepared by workers who fail to practice adequate hand-washing, and is more common in regions where untreated sewage is common.

Convenience food

processed foodprocessed foodspackaged food
For people who are healthy, a healthy diet is not complicated and contains mostly fruits, vegetables, and whole grains, and includes little to no processed food and sweetened beverages.
Convenience food, or tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption.

Functional food

functional foodsfood productsfunctional
A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients.
A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients.

Food Standards Agency

Food AdministrationFood Standards Agency (FSA)FSA
The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly up to that time.
It is responsible for protecting public health in relation to food in England, Wales and Northern Ireland.

Nutrition facts label

nutrition factsnutrition labelingnutritional information
Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health.
It was regulated by the Commission Directive 2008/100/EC of 28 October 2008 amending Council Directive 90/496/EEC on nutrition labelling for foodstuffs as regards recommended daily allowances, energy conversion factors and definitions.

Sustainability

sustainableenvironmental sustainabilityunsustainable
They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.
Food is essential to life.

Live food

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Live food is living food for carnivorous or omnivorous animals kept in captivity; in other words, small animals such as insects or mice fed to larger carnivorous or omnivorous species kept in either in a zoo or as pet.
Live food is living food for carnivorous or omnivorous animals kept in captivity; in other words, small animals such as insects or mice fed to larger carnivorous or omnivorous species kept in either in a zoo or as pet.

Food processing

processingfood manufacturingprocessed
“Natural foods” are often assumed to be foods that are not processed, or do not contain any food additives, or do not contain particular additives such as hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally in the food.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms.

List of food labeling regulations

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Natural foods and "all natural foods" are widely used terms in food labeling and marketing with a variety of definitions, most of which are vague.
The packaging and labeling of food is subject to regulation in most regions/jurisdictions, both to prevent false advertising and to promote food safety.

Digestion

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A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides.
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma.

Codex Alimentarius

Codex Alimentarius Commission codex alimentarius standardcodex
The international Food and Agriculture Organization’s Codex Alimentarius does not recognize the term “natural” but does have a standard for organic foods.
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.