The science of foods and the nutrients and other substances they contain, and their actions within the body (including ingestion, digestion, absorption, transport, metabolism, and excretion). A broader definition includes the social, economic, cultural, and psychological implications of food and eating.
products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues
the foods and beverages a person eats and drinks.
foods that contain physiologically active compounds that provide health benefits beyond their nutrient contributions; sometimes called designer foods or nutraceuticals.
nonnutrient compounds found in plant-derived foods that have biological activity in the body.
the capacity to do work. The energy in food is chemical energy. The body can convert this chemical energy to mechanical, electrical, or heat energy.