Organic: Organic food is (of food or farming methods) produced or involving production without the use of chemical fertilizers, pesticides, or other artificial agents.

Farm-raised: Farm-raised is  raised on a small-scale, sustainable farm rather than on an industrial, factory farm.

Lite: Lite means less than 50% of the calories in the food are from fat.

Fat Free: "Fat-free" means the  foods must have less than 0.5 gram of fat per serving

Reduced fat: Reduced fat or sugar means that a product has 25% less fat or sugar than the same regular brand.

Vitamins and minerals are essential for bodily functions such as helping to fight infection, wound healing, making our bones strong and regulating hormones. Vitamins and minerals can cause toxicity if consumed in large amounts.

  Earning a nutritional science degree opens up a number of potential jobs and careers in healthcare as well as the prospect of establishing a nutrition-based consultancy business.

The roots of the farm to table trend stretch back to the 1960s and 70s when Americans became increasingly dissatisfied with processed foods that they found bland. One of the first farm to table restaurants that opened up was Chez Panisse in Berkeley, California in 1971.