Food Preferences
The selection of one food over another.
Taste Perception
The process by which the nature and meaning of gustatory stimuli are recognized and interpreted by the brain. The four basic classes of taste perception are salty, sweet, bitter, and sour.
Feeding Behavior
Taste
Rosales
Choice Behavior
Appetite
Diet
Regular course of eating and drinking adopted by a person or animal.
Drinking Behavior
Taste Threshold
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)
Association Learning
Patient Preference
Food Supply
The production and movement of food items from point of origin to use or consumption.
Propylthiouracil
Vegetables
A food group comprised of EDIBLE PLANTS or their parts.
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.
Food Analysis
Measurement and evaluation of the components of substances to be taken as FOOD.
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).
Social Environment
Analysis of Variance
Mating Preference, Animal
Questionnaires
Memory
Complex mental function having four distinct phases: (1) memorizing or learning, (2) retention, (3) recall, and (4) recognition. Clinically, it is usually subdivided into immediate, recent, and remote memory.
Food Microbiology
Food Industry
Body Weight
Food Hypersensitivity
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in 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.
Food Handling
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
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)
Fast Foods
Food Safety
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
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)