Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)

Drinkable liquids combined with or impregnated with carbon dioxide.

Drinkable liquids containing ETHANOL.

Sucrose present in the diet. It is added to food and drinks as a sweetener.

Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. (From Random House Unabridged Dictionary, 2d ed)

An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.

Mechanical food dispensing machines.

Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.

A plant genus of the family STERCULIACEAE. This is the source of the kola nut which contains CAFFEINE and is used in popular beverages.

The infusion of leaves of CAMELLIA SINENSIS (formerly Thea sinensis) as a beverage, the familiar Asian tea, which contains CATECHIN (especially epigallocatechin gallate) and CAFFEINE.

Total number of calories taken in daily whether ingested or by parenteral routes.

A beverage made from ground COFFEA beans (SEEDS) infused in hot water. It generally contains CAFFEINE and THEOPHYLLINE unless it is decaffeinated.

Beverages consumed as stimulants and tonics. They usually contain a combination of CAFFEINE with other substances such as herbal supplements; VITAMINS; AMINO ACIDS; and sugar or sugar derivatives.

The consumption of liquids.

Edible or potable substances.

Behaviors associated with the ingesting of alcoholic beverages, including social drinking.

The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.

Acquired or learned food preferences.

Any substances taken in by the body that provide nourishment.

Nutritional physiology of children aged 2-12 years.

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

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

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.

A beverage prepared from SOYBEANS.

Behaviors associated with the ingesting of water and other liquids; includes rhythmic patterns of drinking (time intervals - onset and duration), frequency and satiety.

Progressive loss of the hard substance of a tooth by chemical processes that do not involve bacterial action. (Jablonski, Dictionary of Dentistry, 1992, p296)

The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.

Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.

A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES.

The selection of one food over another.

The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.

A plant species of the genus CITRUS, family RUTACEAE that provides the familiar orange fruit which is also a source of orange oil.

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)

A large class of organic compounds having more than one PHENOL group.

Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.

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.

Records of nutrient intake over a specific period of time, usually kept by the patient.

'Cooking and eating utensils' are tools or instruments made of various materials, such as metals, ceramics, glass, or silicone, that are specifically designed and used for preparing, serving, and consuming food during meal preparations and dining occasions.

Any agent that adds not only sweet taste but some energy value to food. They include natural sugars such as SUCROSE; FRUCTOSE; and GALACTOSE; and certain SUGAR ALCOHOLS.

A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether. It is used as a preservative and an intravenous infusion in parenteral feeding.

Flavoring agent sweeter than sugar, metabolized as PHENYLALANINE and ASPARTIC ACID.

A methylxanthine naturally occurring in some beverages and also used as a pharmacological agent. Caffeine's most notable pharmacological effect is as a central nervous system stimulant, increasing alertness and producing agitation. It also relaxes SMOOTH MUSCLE, stimulates CARDIAC MUSCLE, stimulates DIURESIS, and appears to be useful in the treatment of some types of headache. Several cellular actions of caffeine have been observed, but it is not entirely clear how each contributes to its pharmacological profile. Among the most important are inhibition of cyclic nucleotide PHOSPHODIESTERASES, antagonism of ADENOSINE RECEPTORS, and modulation of intracellular calcium handling.

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).

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

A plant species of the family AQUIFOLIACEAE. An infusion of the leaves is commonly drunk in South America for stimulating effect in much the same manner as coffee is in other cultures.

An acute brain syndrome which results from the excessive ingestion of ETHANOL or ALCOHOLIC BEVERAGES.

A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.

Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.

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)

Benzene derivatives that include one or more hydroxyl groups attached to the ring structure.

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)

'Menu planning' in a medical context refers to the process of designing and selecting meals that meet specific dietary needs and restrictions of patients in healthcare facilities, taking into account nutritional requirements, allergies, cultural preferences, and therapeutic goals.

Educational institutions.

A food group comprised of EDIBLE PLANTS or their parts.

Water naturally or artificially infused with mineral salts or gases.

The susceptibility of the DENTAL ENAMEL to dissolution.

The term "United States" in a medical context often refers to the country where a patient or study participant resides, and is not a medical term per se, but relevant for epidemiological studies, healthcare policies, and understanding differences in disease prevalence, treatment patterns, and health outcomes across various geographic locations.

Behavioral response associated with the achieving of gratification.

A solution used for irrigating the mouth in xerostomia and as a substitute for saliva.

Governmental levies on property, inheritance, gifts, etc.

Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.

Studies in which the presence or absence of disease or other health-related variables are determined in each member of the study population or in a representative sample at one particular time. This contrasts with LONGITUDINAL STUDIES which are followed over a period of time.

Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.

Procedures or techniques used to keep food from spoiling.

Substances added to foods and medicine to improve the quality of taste.

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

An indicator of body density as determined by the relationship of BODY WEIGHT to BODY HEIGHT. BMI=weight (kg)/height squared (m2). BMI correlates with body fat (ADIPOSE TISSUE). Their relationship varies with age and gender. For adults, BMI falls into these categories: below 18.5 (underweight); 18.5-24.9 (normal); 25.0-29.9 (overweight); 30.0 and above (obese). (National Center for Health Statistics, Centers for Disease Control and Prevention)

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.

A plant genus of the family MALPIGHIACEAE which includes an Amazonian psychoactive plant that contains the beta-carboline harmine and N,N-dimethyltryptamine.