Food Quality: Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.Scenedesmus: A genus of GREEN ALGAE in the family Scenedesmaceae. It forms colonies of usually four or eight cylindrical cells that are widely distributed in freshwater and SOIL.Daphnia: A diverse genus of minute freshwater CRUSTACEA, of the suborder CLADOCERA. They are a major food source for both young and adult freshwater fish.Food: Any substances taken in by the body that provide nourishment.Zooplankton: Minute free-floating animal organisms which live in practically all natural waters.Food Chain: The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Feeding Behavior: Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.Quality of Life: A generic concept reflecting concern with the modification and enhancement of life attributes, e.g., physical, political, moral and social environment; the overall condition of a human life.Population Dynamics: The pattern of any process, or the interrelationship of phenomena, which affects growth or change within a population.Food Supply: The production and movement of food items from point of origin to use or consumption.Quality Control: A system for verifying and maintaining a desired level of quality in a product or process by careful planning, use of proper equipment, continued inspection, and corrective action as required. (Random House Unabridged Dictionary, 2d ed)Quality of Health Care: The levels of excellence which characterize the health service or health care provided based on accepted standards of quality.Quality Assurance, Health Care: Activities and programs intended to assure or improve the quality of care in either a defined medical setting or a program. The concept includes the assessment or evaluation of the quality of care; identification of problems or shortcomings in the delivery of care; designing activities to overcome these deficiencies; and follow-up monitoring to ensure effectiveness of corrective steps.Food Preferences: The selection of one food over another.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Quality Indicators, Health Care: Norms, criteria, standards, and other direct qualitative and quantitative measures used in determining the quality of health care.Food Habits: Acquired or learned food preferences.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Health Food: 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)Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Food Deprivation: The withholding of food in a structured experimental situation.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)Quality Improvement: The attainment or process of attaining a new level of performance or quality.