Chapter 2

2. contents of food and the impact of constituents on body
7. the study of the social, psychological. and economic factors that determine food habits,
9. an umbrella term covering a vast variety of processes for using living organisms—such as plants, animals, microbes, or any part of these organisms—to develop new or improved food products
11. a food that makes up the dominant part of a population's diet
12. ts cultivation, preparation and communal consumption

1. scientific norms for intake of calories, proteins and other nutrients
3. preserves the taste and nutritional value of what's inside.
4. have had their DNA changed using genes from other plants or animals
5. the effective retrieval, organization, storage, and optimum use of information, data, and knowledge for food-and-nutrition-related problem-solving and decision-making
6. a set of beliefs that values thinness, appearance, and shape above health & well-being
8. any consideration of food items by the society as improper or unacceptable that arises mainly based on religious, cultural, historical and social principles
10. a Jewish dietary framework for food preparation, processing, and consumption