food
From the perspective of food hygiene legislation and management, the broad concept of food also involves: raw materials for food production, materials and environment in the process of food raw material cultivation, food additives, all packaging materials and facilities that directly or indirectly contact food, and the environment that affects the original quality of food.
Generally speaking, food can be divided into two parts: endogenous substances and exogenous substances. Among them, endogenous substances are the ingredients of food itself, and exogenous substances are other ingredients artificially added or mixed in the whole process of food from processing to eating. There are two main functions of food on human body, namely, nutritional function and sensory function, and some foods also have regulatory function.
The sensory function of food means that food can meet people's different hobbies, that is, the requirements of color, fragrance, taste, shape and quality of food. Good sensory characteristics can stimulate taste and smell, excite taste buds, stimulate the secretion of digestive enzymes and digestive juices, thus enhancing appetite and stabilizing emotions.
Green food refers to pollution-free, safe, high-quality and nutritious food that follows the principle of sustainable development, is produced according to specific production methods and is recognized by specialized agencies. Because things related to environmental protection in the world are usually labeled as green, in order to highlight that this kind of food comes from a good ecological environment, it is named green food.