Food
Food consists of substances organisms consume to obtain energy, nutrients, or materials needed for growth and biological function.
Carbohydrate: A molecule composed mainly of carbon, hydrogen, and oxygen that commonly supplies energy or structural material. Digestible carbohydrates are a major source of energy in many diets.
Digestion: The mechanical and chemical breakdown of food into substances that can be absorbed. Digestion makes many food molecules small enough to cross the intestinal lining.
Nutrition: The study and process of obtaining and using substances needed for growth, health, and bodily function. Nutrition examines how food intake affects organisms’ needs and health.
Poison: A substance that can cause illness, injury, or death when it enters an organism in a harmful amount. A substance’s capacity to nourish does not prevent it from becoming harmful at a high dose.
Food culture: The beliefs, practices, and social meanings surrounding the production, preparation, and consumption of food. Food choices and customs express shared values and social identities.
Protein: A molecule made of amino acids that performs structural, catalytic, regulatory, and other functions in organisms. Dietary proteins supply amino acids needed to build and repair body proteins.
Nutrient absorption: The movement of digested substances from an organism’s digestive tract into its tissues or circulation. Absorption transfers food-derived nutrients into the body for use.
Food security: A condition in which people have reliable access to sufficient, safe, and nutritious food. Food is secure only when people can obtain adequate nourishment consistently.
Medicine: A substance or intervention used to prevent, diagnose, or treat disease. Food supports ordinary biological needs, while medicine is used to alter or treat health conditions.
Cuisine: A characteristic style of cooking associated with a region, community, or historical tradition. Cuisines organize foods into recognizable traditions of ingredients and preparation.