Definition, Bedeutung, Synonyme & Anagramme | Englisch Wort FOOD

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Definitionen von FOOD

1. jede Substanz die von Menschen, Pflanzen oder Tieren aufgenommen wird, um das Überleben und das Wachstum zu ermöglichen, Nahrung
2. die feste Substanz zu [1]
3. spezielle Art Essen

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Beispiele für die Verwendung von FOOD in einem Satz

• Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products.
• The essay suggests that poor people in Ireland could ease their economic troubles by selling their children as food to the elite.
• While part of the Soviet Union, the economy of Armenia was based largely on manufacturing industry—chemicals, electronic products, machinery, processed food, synthetic rubber and textiles; it was highly dependent on outside resources.
• Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, Greek American, Italian American, Jewish American, and Mexican American.
• This was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
• Pakistan's situation has significant ramifications for food security, particularly with the ongoing high levels of inflation.
• Bowel contents that pass through the anus include the gaseous flatus and the semi-solid feces, which (depending on the type of animal) include: indigestible matter such as bones, hair pellets, endozoochorous seeds and digestive rocks; residual food material after the digestible nutrients have been extracted, for example cellulose or lignin; ingested matter which would be toxic if it remained in the digestive tract; excreted metabolites like bilirubin-containing bile; and dead mucosal epithelia or excess gut bacteria and other endosymbionts.
• Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
• Prebiotics are non-digestible food ingredients that stimulate the growth or activity of bacteria in the digestive system.
• A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food.
• Bunge & Born was a multinational corporation based in Buenos Aires, Argentina, whose diverse interests included food processing and international trade in grains and oilseeds.
• Bannock (British and Irish food), a kind of bread, cooked on a stone or griddle served mainly in Scotland but consumed throughout the British Isles.
• Documented studies on the physiological effects of food restriction clearly show that fasting for extended periods leads to starvation, dehydration, and eventual death.
• Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
• The meaning of "cannibalism" has been extended into zoology to describe animals consuming parts of individuals of the same species as food.
• It is commonly prepared by decomposing plant and food waste, recycling organic materials, and manure.
• The large calorie, food calorie, dietary calorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin).
• A carnivore , or meat-eater (Latin, caro, genitive carnis, meaning meat or "flesh" and vorare meaning "to devour"), is an animal or plant whose nutrition and energy requirements are met by consumption of animal tissues (mainly muscle, fat and other soft tissues) as food, whether through predation or scavenging.
• Curry is an international dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised.
• Camels have long been domesticated and, as livestock, they provide food (camel milk and meat) and textiles (fiber and felt from camel hair).

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