FOOD

material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy. Food is treated in a number of articles. For a description of the processes of absorption and utilization of food, see nutrition. For information on the methods used to prepare raw foods for cooking, consumption, or storage, see food preservation. For the art of selecting, preparing, and serving fine foods or foods traditional to a region or population, see gastronomy.