Keeping food for later consumption.

Any substances taken in by the body that provide nourishment.

The production and movement of food items from point of origin to use or consumption.

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.

Measurement and evaluation of the components of substances to be taken as FOOD.

The selection of one food over another.

The process of keeping pharmaceutical products in an appropriate location.

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.

Acquired or learned food preferences.