The study of the relationship between NUTRITIONAL PHYSIOLOGY and genetic makeup. It includes the effect of different food components on GENE EXPRESSION and how variations in GENES effect responses to food components.

A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)

The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.

The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease.

Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.

The systematic study of the complete DNA sequences (GENOME) of organisms.

Regular course of eating and drinking adopted by a person or animal.