Nutrition

2. part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer.
7. the preferred nutrition information source for 80% of the participant
9. an umbrella term covering a vast variety of processes for using living organisms
11. basic foods that make up a significant portion of a person's diet.
12. material technologies to implicit ideologies and symbols

1. set by the behaviour of other people, shared cultural expectations, as well as environmental cues such as portion size that imply socially normative consumption.
3. the process by which microorganisms are prevented from entering a package during and after packaging.
4. organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination
5. the use of mobile apps to track diet intake
6. influences what and when individuals eat.
8. abstaining people from food and/or beverage consuming due to religious and cultural
10. satisfied the requirements of Jewish law.