When you put an apple in your mouth, does it taste better?

A science that answers that question can make the difference between life and death.

The concept is called the food frequency question.

The concept dates back to the 1950s, when scientists began using food frequency as a measure of the frequency of food consumed by different groups of people.

The number of foods consumed by a particular group of people would be higher when the frequency was higher.

The question is now used by the National Institutes of Health, the Food and Drug Administration and other health organizations to evaluate nutrition.

But it’s a very old concept.

“There are many studies that indicate that food frequency is not very good,” said Mark Siegel, director of the Center for Health and Human Behavior at the University of Colorado at Boulder.

“I would call it the scientific equivalent of measuring a piece of paper.

You can’t get much more arbitrary than that.”

The number of calories consumed by one group is much less important than the number of people in that group, said Steven M. Cohen, professor of psychology at the State University of New York at Buffalo.

“In the food chain, it’s the people who eat the most calories that are going to be the most affected by this,” he said.

Cohen, who studies how people behave when confronted with a variety of new information, said the question is not as clear cut as it once was.

“People who consume less food in a particular environment tend to have lower levels of energy and nutrients, and in particular, the body doesn’t absorb those nutrients quickly,” he explained.

In a new study, researchers found that people who consume the least amount of fruits and vegetables and the most saturated fats had the highest levels of triglycerides, the heavy form of fat that accumulates in the body and can increase risk of cardiovascular disease.

“It’s one thing to be a junk food consumer,” Siegel said.

“But when you’re consuming high amounts of calories that you’re not getting from your diet, it makes a lot more sense that those calories are going into your bloodstream, rather than going into fat.”

While the science of food frequency has not been conclusive, Siegel and Cohen agree that the concept has been around for a long time.

“If we were talking about something that is a bit more sophisticated than what we are talking about now, we could be talking about how we’re all eating the same amount of food, and that’s kind of like how you’d eat a steak,” Cohen said.

“But the way people actually eat today, it has a lot to do with how much they consume in a certain amount of time.”

In recent years, the concept of foodfrequency has come under fire, especially from those who claim that it is not based in science.

“The idea of food frequencies, which was originally proposed to be about how much we eat, was actually based on a myth that is so entrenched in our culture, that it’s not even considered a legitimate topic of scientific inquiry,” Sizer said.

He also said there are a lot of people who do not believe in the concept.