Benders'dictionary of nutrition and food technology

200(2) toxic chemicals, either naturally present or the result of contamination;(3) adverse reactions to certain proteins or other natural constituentsof foods.See also dysentery; enterotoxins; tx numbers.food pyramid A way of showing a healthy diet graphically,by grouping foods and the amounts of each group that shouldbe eaten each day, based on dietary guidelines. Originally developedin the USA in 1992, and now adopted in many countries,with differences to allow for different national patterns ofdiet.food science The study of the basic chemical, physical, biochemicaland biophysical properties of foods and their constituents,and of changes that these may undergo during handling, preservation,processing, storage, distribution and preparation for consumption.Hence food scientist.food technology The application of science and technology to thetreatment, processing, preservation and distribution of foods.Hence food technologist.food yeast See yeast.forcemeat A highly seasoned stuffing made from choppedminced veal, pork or sausage meat mixed with onion and rangeof herbs (Fr. farce = stuff).formiminoglutamic acid See figlu test.forming Moulding of dough and other materials into differentshapes.formula diet Composed of simple substances that do not requiredigestion, are readily absorbed and leave minimum residue in theintestine: glucose, amino acids or peptides, mono- and diglyceridesrather than starch, proteins and fats.formulation aids Compounds used to produce a desired physicalstate or texture in food, such as binders, fillers, plasticisers.fortification The deliberate addition of specific nutrients to foodsin order to increase their content, sometimes to a higher levelthan normal, as a means of providing the population with anincreased level of intake. Generally synonymous with enrichment,supplementation and restoration; in the USA enrichmentis used to mean the addition to foods of nutrients that they donot normally contain, while fortification is the restoration ofnutrients lost in processing.See also wine, fortified.FOSHU Japanese term for functional foods – Foods for SpecifiedHealth Use; processed foods containing ingredients that aidspecific bodily functions, as well as being nutritious.