Snacks: Foods eaten between MEALTIMES.Candy: Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.Food Preferences: The selection of one food over another.Energy Intake: Total number of calories taken in daily whether ingested or by parenteral routes.Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.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 Habits: Acquired or learned food preferences.Nutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.Meals: A portion of the food eaten for the day, usually at regular occasions during the day.Food Dispensers, Automatic: Mechanical food dispensing machines.Food: Any substances taken in by the body that provide nourishment.Fat Substitutes: Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats.Carbonated Beverages: Drinkable liquids combined with or impregnated with carbon dioxide.Food Service, Hospital: Hospital department that manages and supervises the dietary program in accordance with the patients' requirements.Satiation: Full gratification of a need or desire followed by a state of relative insensitivity to that particular need or desire.Feeding Behavior: Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.Hunger: The desire for FOOD generated by a sensation arising from the lack of food in the STOMACH.Adolescent Nutritional Physiological Phenomena: Nutritional physiology of children aged 13-18 years.Dietary Sucrose: Sucrose present in the diet. It is added to food and drinks as a sweetener.Beverages: Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)Diet: Regular course of eating and drinking adopted by a person or animal.Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Commerce: The interchange of goods or commodities, especially on a large scale, between different countries or between populations within the same country. It includes trade (the buying, selling, or exchanging of commodities, whether wholesale or retail) and business (the purchase and sale of goods to make a profit). (From Random House Unabridged Dictionary, 2d ed, p411, p2005 & p283)Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.Eating: The consumption of edible substances.Lunch: The meal taken at midday.Menu PlanningDiet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Food Packaging: Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.Dietary Services: Services provided by dietitians or nutritionists to meet the nutritional needs of individuals, including consultation with other professional personnel.Child Nutritional Physiological Phenomena: Nutritional physiology of children aged 2-12 years.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Schools: Educational institutions.Nutrition Policy: Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.Appetite: Natural recurring desire for food. Alterations may be induced by APPETITE DEPRESSANTS or APPETITE STIMULANTS.Child Day Care Centers: Facilities which provide care for pre-school and school-age children.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.Cacao: A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.Food Supply: The production and movement of food items from point of origin to use or consumption.Satiety Response: Behavioral response associated with the achieving of gratification.Child Behavior: Any observable response or action of a child from 24 months through 12 years of age. For neonates or children younger than 24 months, INFANT BEHAVIOR is available.Dietary Carbohydrates: Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)Obesity: A status with BODY WEIGHT that is grossly above the acceptable or desirable weight, usually due to accumulation of excess FATS in the body. The standards may vary with age, sex, genetic or cultural background. In the BODY MASS INDEX, a BMI greater than 30.0 kg/m2 is considered obese, and a BMI greater than 40.0 kg/m2 is considered morbidly obese (MORBID OBESITY).Child Nutrition Sciences: The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease of children, infants or adolescents.Television: The transmission and reproduction of transient images of fixed or moving objects. An electronic system of transmitting such images together with sound over a wire or through space by apparatus that converts light and sound into electrical waves and reconverts them into visible light rays and audible sound. (From Webster, 3rd ed)Schools, Nursery: Schools for children usually under five years of age.Cross-Over Studies: Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)Marketing: Activity involved in transfer of goods from producer to consumer or in the exchange of services.Advertising as Topic: The act or practice of calling public attention to a product, service, need, etc., especially by paid announcements in newspapers, magazines, on radio, or on television. (Random House Unabridged Dictionary, 2d ed)Dietary Fats: Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.Choice Behavior: The act of making a selection among two or more alternatives, usually after a period of deliberation.Ice Cream: A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.Breakfast: The first meal of the day.Endrin: An organochlorine compound that was formerly used as an insecticide. Its manufacture and use has been discontinued in the United States. (From Merck Index, 11th ed)Nutrition Surveys: A systematic collection of factual data pertaining to the nutritional status of a human population within a given geographic area. Data from these surveys are used in preparing NUTRITION ASSESSMENTS.Australasia: Australia, New Zealand and neighboring islands in the South Pacific Ocean. (Random House Unabridged Dictionary, 2d ed.)Dietary Proteins: Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.Diet, Cariogenic: A diet that contributes to the development and advancement of DENTAL CARIES.Health Promotion: Encouraging consumer behaviors most likely to optimize health potentials (physical and psychosocial) through health information, preventive programs, and access to medical care.