Pedigree Complete Nutrition Adult Roasted Chicken, Rice and Vegetable Flavor Dry Dog Food

An adult is an animal that has reached full growth. The biological definition of the word means an animal reaching sexual maturity and thus capable of reproduction. In the human context, the term adult has meanings associated with social and legal concepts. In contrast to a non-adult or "minor", a legal adult is a person who has attained the age of majority and is therefore regarded as independent, self-sufficient, and responsible. They may also be regarded as "majors". The typical age of attaining legal adulthood is 18, although definition may vary by legal rights, country, and psychological development.

Human adulthood encompasses psychological adult development. Definitions of adulthood are often inconsistent and contradictory; a person may be biologically an adult, and have adult behavior, but still be treated as a child if they are under the legal age of majority. Conversely, one may legally be an adult but possess none of the maturity and responsibility that may define an adult character.

In different cultures, there are events that relate passing from being a child to becoming an adult or coming of age. This often encompasses passing a series of tests to demonstrate that a person is prepared for adulthood, or reaching a specified age, sometimes in conjunction with demonstrating preparation. Most modern societies determine legal adulthood based on reaching a legally specified age without requiring a demonstration of physical maturity or preparation for adulthood.

The chicken (Gallus domesticus) is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting.

Chickens are common and widespread domestic animals, with a total population of 26.5 billion as of 2023, and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

The dog (Canis familiaris or Canis lupus familiaris) is a domesticated descendant of the wolf. Also called the domestic dog, it was selectively bred from an extinct population of wolves during the Late Pleistocene by hunter-gatherers. The dog was the first species to be domesticated by humans, over 14,000 years ago and before the development of agriculture. Experts estimate that due to their long association with humans, dogs have gained the ability to thrive on a starch-rich diet that would be inadequate for other canids.

Dogs have been bred for desired behaviors, sensory capabilities, and physical attributes. Dog breeds vary widely in shape, size, and color. They have the same number of bones (with the exception of the tail), powerful jaws that house around 42 teeth, and well-developed senses of smell, hearing, and sight. Compared to humans, dogs have an inferior visual acuity, a superior sense of smell, and a relatively large olfactory cortex. They perform many roles for humans, such as hunting, herding, pulling loads, protection, companionship, therapy, aiding disabled people, and assisting police and the military.

Communication in dogs includes eye gaze, facial expression, vocalization, body posture (including movements of bodies and limbs), and gustatory communication (scents, pheromones, and taste). They mark their territories by urinating on them, which is more likely when entering a new environment. Over the millennia, dogs became uniquely adapted to human behavior; this adaptation includes being able to understand and communicate with humans. As such, the human–canine bond has been a topic of frequent study, and dogs' influence on human society has given them the sobriquet of "man's best friend".

The global dog population is estimated at 700 million to 1 billion, distributed around the world. The dog is the most popular pet in the United States, present in 34–40% of households. Developed countries make up approximately 20% of the global dog population, while around 75% of dogs are estimated to be from developing countries, mainly in the form of feral and community dogs.

Dry or dryness most often refers to:

• Lack of rainfall, which may refer to
  • Arid regions
  • Drought
• Dry or dry area, relating to legal prohibition of selling, serving, or imbibing alcoholic beverages
• Dry humor, deadpan
• Dryness (medical)
• Dryness (taste), the lack of sugar in a drink, especially an alcoholic one
• Dry direct sound without reverberation

Dry or DRY may also refer to:

Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception.

Flavour or flavor may also refer to:

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural systems are one of the major contributors to climate change, accounting for as much as 37% of total greenhouse gas emissions.

The food system has significant impacts on a wide range of other social and political issues, including sustainability, biological diversity, economics, population growth, water supply, and food security. Food safety and security are monitored by international agencies like the International Association for Food Protection, the World Resources Institute, the World Food Programme, the Food and Agriculture Organization, and the International Food Information Council.

Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain the required amount of nutrients causes malnutrition. Nutritional science is the study of nutrition, though it typically emphasizes human nutrition.

The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while some must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, energy, and water as well as various other molecules. Animals require complex nutrients such as carbohydrates, lipids, and proteins, obtaining them by consuming other organisms. Humans have developed agriculture and cooking to replace foraging and advance human nutrition. Plants acquire nutrients through the soil and the atmosphere. Fungi absorb nutrients around them by breaking them down and absorbing them through the mycelium.

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2021, 787 million tons were produced, placing it fourth after sugarcane, maize, and wheat. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, and modern integrated pest management seek to control damage from pests in a sustainable way.

Many varieties of rice have been bred to improve crop quality and productivity. Biotechnology has created Green Revolution rice able to produce high yields when supplied with nitrogen fertiliser and managed intensively. Other products are rice able to express human proteins for medicinal use; flood-tolerant or deepwater rice; and drought-tolerant and salt-tolerant varieties. Rice is used as a model organism in biology.

Dry rice grain is milled to remove the outer layers; depending on how much is removed, products range from brown rice to rice with germ and white rice. Some is parboiled to make it easy to cook. Rice contains no gluten; it provides protein but not all the essential amino acids needed for good health. Rice of different types is eaten around the world. Long-grain rice tends to stay intact on cooking; medium-grain rice is stickier, and is used for sweet dishes, and in Italy for risotto; and sticky short-grain rice is used in Japanese sushi as it keeps its shape when cooked. White rice when cooked contains 29% carbohydrate and 2% protein, with some manganese. Golden rice is a variety produced by genetic engineering to contain vitamin A.

Production of rice is estimated to have caused over 1% of global greenhouse gas emissions in 2022. Predictions of how rice yields will be affected by climate change vary across geographies and socioeconomic contexts. In human culture, rice plays a role in various religions and traditions, such as in weddings.

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.

Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants that grew locally were cultivated, but as time went on, trade brought common and exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.