Define the following terms as used in Food Science and Nutrition: quality control, quality assurance, food hazard, diet therapy, and food security.

Here are the definitions for the terms as used in Food Science and Nutrition:

i. Quality control: A set of procedures and activities designed to ensure that a manufactured product or performed service adheres to a defined set of quality criteria or meets the requirements of the client or customer. In food, this involves inspecting products to ensure they meet safety and quality standards.

ii. Quality assurance: A system of planned and systematic activities implemented within a quality system to provide confidence that a product or service will fulfill requirements for quality. For food, this involves setting up processes and standards to prevent defects and ensure safety throughout production.

iii. Food hazard: Any biological, chemical, or physical agent in food, or condition of food, with the potential to cause an adverse health effect. Examples include bacteria, pesticides, or glass fragments.

iv. Diet therapy: The use of food and nutrition as a treatment for medical conditions. It involves modifying a patient's diet to prevent, manage, or treat diseases, often under the guidance of a registered dietitian.

v. Food security: The state where all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life.