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Food, n. Etym: [OE. fode, AS. foda; akin to Icel. fæ\'eba, fæ\'ebi, Sw. föda, Dan. & LG. föde, OHG. fatunga, Gr. patei^sthai to eat, and perh. to Skr. pa to protect, L. pascere to feed, pasture, pabulum food, E. pasture. *75. Cf. Feed, Fodder food, Foster to cherish.]

1. What is fed upon; that which goes to support life by being received within, and assimilated by, the organism of an animal or a plant; nutriment; aliment; especially, what is eaten by animals for nourishment.

Note: In a physiological sense, true aliment is to be distinguished as that portion of the food which is capable of being digested and absorbed into the blood, thus furnishing nourishment, in distinction from the indigestible matter which passes out through the alimentary canal as fæces.

Note: Foods are divided into two main groups: nitrogenous, or proteid, foods, i.e., those which contain nitrogen, and nonnitrogenous, i.e., those which do not contain nitrogen. The latter group embraces the fats and carbohydrates, which collectively are sometimes termed heat producers or respiratory foods, since by oxidation in the body they especially subserve the production of heat. The proteids, on the other hand, are known as plastic foods or tissue formers, since no tissue can be formed without them. These latter terms, however, are misleading, since proteid foods may also give rise to heat both directly and indirectly, and the fats and carbohydrates are useful in other ways than in producing heat.

2. Anything that instructs the intellect, excites the feelings, or molds habits of character; that which nourishes.
This may prove food to my displeasure. Shak.
In this moment there is life and food For future years. Wordsworth.

Note: Food is often used adjectively or in self-explaining compounds, as in food fish or food-fish, food supply. Food vacuole (Zoöl.), one of the spaces in the interior of a protozoan in which food is contained, during digestion.
-- Food yolk. (Biol.) See under Yolk.

-- Aliment; sustenance; nutriment; feed; fare; victuals; provisions; meat.

Food, v. t.

Defn: To supply with food. [Obs.] Baret.

---excerpt from the Illustrated Bible Dictionary.

Food - Originally the Creator granted the use of the vegetable world for food to man (Genesis 1:29), with the exception mentioned (Genesis 2:17). The use of animal food was probably not unknown to the antediluvians. There is, however, a distinct law on the subject given to Noah after the Deluge (Genesis 9:2). Various articles of food used in the patriarchal age are mentioned in Genesis 18:6; Genesis 25:34; Genesis 27:3, Genesis 27:4; Genesis 43:11. Regarding the food of the Israelites in Egypt, see Exodus 16:3; Numbers 11:5. In the wilderness their ordinary food was miraculously supplied in the manna. They had also quails (Exodus 16:11; Numbers 11:31). In the law of Moses there are special regulations as to the animals to be used for food (Leviticus 11; Deuteronomy 14:3-21). The Jews were also forbidden to use as food anything that had been consecrated to idols (Exodus 3:2, Exodus 34:15), or animals that had died of disease or had been torn by wild beasts (Exodus 22:31; Leviticus 22:8). (See also for other restrictions Exodus 23:19; Exodus 29:13; Leviticus 3:4; Leviticus 9:18, Leviticus 9:19; Leviticus 22:8; Deuteronomy 14:21.) But beyond these restrictions they had a large grant from God (Deuteronomy 14:26; Deuteronomy 32:13, Deuteronomy 32:14). Food was prepared for use in various ways. The cereals were sometimes eaten without any preparation (Leviticus 23:14; Deuteronomy 23:25; 2 Kings 4:42). Vegetables were cooked by boiling (Genesis 25:30, Genesis 25:34; 2 Kings 4:38, 2 Kings 4:39), and thus also other articles of food were prepared for use (Genesis 27:4; Proverbs 23:3; Ezekiel 24:10; Luke 24:42; John 21:9). Food was also prepared by roasting (Exodus 12:8; Leviticus 2:14). (See COOK.)

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