|
Foods
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 Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining 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 farming, intensive agriculture and distributes it through comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Safety
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, food processing, preparation, and food storage, storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health, health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry-to-market practices, food safety considerations include the origins of food including the practices relating to Food labelling regulations, food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental imp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Processing
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. The Nova classification groups food according to different food processing techniques. Primary food processing is necessary to make most foods edible while secondary food processing turns ingredients into familiar foods, such as bread. Tertiary food processing results in ultra-processed foods and has been widely criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals. Processin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Security
Food security is the state of having reliable access to a sufficient quantity of affordable, healthy Human food, food. The availability of food for people of any class, gender, ethnicity, or religion is another element of food protection. Similarly, household food security is considered to exist when all the members of a family have consistent access to enough food for an active, healthy life. Food-secure individuals do not live in hunger or fear of starvation. Food security includes resilience to future disruptions of food supply. Such a disruption could occur due to various risk factors such as droughts and floods, shipping disruptions, fuel shortages, economic instability, and wars. Food insecurity is the opposite of food security: a state where there is only limited or uncertain availability of suitable food. The concept of food security has evolved over time. The four pillars of food security include availability, access, utilization, and stability. In addition, there are tw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein (nutrient)
Proteins are essential nutrients for the human body. They are one of the constituents of Tissue (biology), body tissue and also serve as a Fuel, fuel source. As fuel, proteins have the same energy density as carbohydrates: 17 Joule, kJ (4 Calories, kcal) per gram. The defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked by peptide bonds. During human digestion, proteins are broken down in the stomach into smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the absorption (small intestine), absorption of the essential amino acids that cannot be biosynthesized by the body. There are nine essential amino acids that humans must obtain from their diet to prevent protein–energy malnutrition, protein-energy malnutrition and resulting death. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin
Vitamins are Organic compound, organic molecules (or a set of closely related molecules called vitamer, vitamers) that are essential to an organism in small quantities for proper metabolism, metabolic function. Nutrient#Essential nutrients, Essential nutrients cannot be biosynthesis, synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through the Diet (nutrition), diet. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. The term ''vitamin'' does not include the three other groups of essential nutrients: mineral (nutrient), minerals, essential fatty acids, and essential amino acids. Major health organizations list thirteen vitamins: * Vitamin A (all-' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mineral (nutrient)
In the context of nutrition, a mineral is a chemical element. Some "minerals" are essential for life, but most are not. ''Minerals'' are one of the four groups of essential nutrients; the others are vitamins, essential fatty acids, and essential amino acids. The five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. The remaining minerals are called " trace elements". The generally accepted trace elements are iron, chlorine, cobalt, copper, zinc, manganese, molybdenum, iodine, selenium, and bromine; there is some evidence that there may be more. The four organogenic elements, namely carbon, hydrogen, oxygen, and nitrogen ( CHON), that comprise roughly 96% of the human body by weight, are usually not considered as minerals (nutrient). In fact, in nutrition, the term "mineral" refers more generally to all the other functional and structural elements found in living organisms. Plants obtain minerals from soil. Animals ingest plants, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Distribution
Food distribution is the process where a general population is supplied with food. The Food and Agriculture Organization (FAO) considers food distribution as a subset of the Food systems, food system. The process and methodology behind food distribution varies by location. Food distribution has been a defining characteristic of human behavior in all societies, and recordings of food distribution date back for thousands of years. Most governments and societies are highly shaped by the systems created to support food distribution. There are a multitude of risk factors that can affect food distribution. War, Economy, economic failure, Politics, political problems, and weather conditions all play a role in determining the efficiency of any food system. Two recent examples of war and Economy, economic failure impacting food distribution includes the decline of food distribution in Empire of Japan, Japan during World War II and food recession in Sub-Saharan Africa during the late 1970s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutritional Economics
Nutritional anthropology is the study of the interplay between human biology, economic systems, nutritional status and food security. If economic and environmental changes in a community affect access to food, food security, and dietary health, then this interplay between culture and biology is in turn connected to broader historical and economic trends associated with globalization. Nutritional status affects overall health status, work performance potential, and the overall potential for economic development (either in terms of human development or traditional Western models) for any given group of people. General economics and nutrition General economic summary Most scholars construe economy as involving the production, distribution, and consumption of goods and services within and between societies. A key concept in a broad study of economies (versus a particular econometric study of commodities and stock markets) is social relations. For instance, many economic anthropo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Industry
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, animal farms, produce, and/or fishing. It is challenging to find an inclusive way to cover all aspects of food production and sale. The UK Food Standards Agency describes it as "the whole food industry – from farming and food production, packaging and distribution, to retail and catering". The Economic Research Service of the USDA uses the term ''food system'' to describe the same thing, stating: "The U.S. food system is a complex network of farmers and the industries that link to them. Those links include makers of farm equipment and chemica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greenhouse Gas Emissions From Agriculture
The amount of greenhouse gas emissions from agriculture is significant: The agriculture, forestry and land use sectors contribute between 13% and 21% of global greenhouse gas emissions.. Emissions come from ''direct'' greenhouse gas emissions (for example from Rice, rice production and livestock farming). And from ''indirect'' emissions. With regards to direct emissions, nitrous oxide and methane makeup over half of total greenhouse gas emissions from agriculture. A 2023 review emphasizes that emissions from agricultural soils are shaped by factors such as soil type, climate, and management practices. It also highlights several mitigation strategies, including conservation tillage, precision agriculture, improved water use, and the application of biochar, that can reduce emissions and enhance soil carbon storage. Indirect emissions on the other hand come from the conversion of non-agricultural land such as forests into agricultural land. Furthermore, there is also fossil fuel c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
