Food,meaning and history


Food :is any substance consumed to provide nutrients to an organism. Food is usually of plant, animal or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins or minerals. The substance is taken up by an organism and assimilated by the body’s cells to provide energy, support life, or stimulate growth. Different animal species have different feeding behaviors that meet the needs of their
unique metabolisms, which often have evolved to fill a specific ecological niche within specific geographic contexts.

Miscellaneous Food Display

Omnivores are highly adaptable and have adapted to obtain food in many different ecosystems.Historically, humans secured food through two main methods: hunting and gathering and farming. As agricultural technologies increased, people oriented towards an agricultural lifestyle with diets shaped by the agricultural opportunities in their geography. Geographical and cultural differences have led to the creation of numerous cuisines and culinary arts, including a wide variety of ingredients, herbs, spices, techniques and dishes. As cultures have blended through forces such as international trade and globalization, ingredients have become more available beyond their geographic and cultural origins, creating a cosmopolitan exchange of diverse food

traditions and practices.
Today, most of the food energy required by the ever-growing world population is supplied by the industrial food industry, which produces food using intensive agriculture and distributes it through complex food processing and distribution systems. This conventional farming system is heavily dependent on fossil fuels, meaning the food and farming system is a major contributor to climate change, responsible for up to 37% of the total
greenhouse gas emissions. [1] Tackling the carbon intensity of the food system and food waste are important mitigation actions in the global response to climate change. [Citation required

The food system affects a variety of other social and political issues including: sustainability, biodiversity, economy, population growth, water supply and access to food. The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR) which recognizes the “right to an adequate standard of living, including adequate food”, as well as the “fundamental right to be free from hunger”. Because of these
fundamental rights, food security is often a priority international political activity; for example, Sustainable Development Goal 2 “Zero Hunger” aims to eliminate hunger by 2030. Food safety and nutritional security are regulated by international bodies such as the International Association for Food Protection, the Institute of World Resources, the World Food Programme, the Food and Agriculture Organization of the United Nations and the International Food Information Council, and are often subject to national regulation by institutions like the Food and Drug Administration in the United States.

In a given ecosystem, food forms a network of interlocking chains with primary producers at the bottom and top predators at the top. Other aspects of the network are detrovores (which eat detritis) and decomposers (which break down dead organisms). Primary producers are algae, plants, bacteria, and protists that get their energy from sunlight.Primary consumers are the herbivores that consume the pants, and secondary consumers are the carnivores that consume those herbivores. Around
organisms, including most mammals and birds, have a diet of animals and plants and are considered omnivores.The chain ends with apex predators, animals that have no known predators in their ecosystem.Humans are often considered apex predators.

humans are omnivores, eating vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed. Cereals are a staple food that provides more food energy worldwide than any other crop.Corn (maize), wheat and rice account for 87% of total grain production worldwide.Just over half of the world’s harvest is used to feed humans (55%), of which 36% is for animal feed and 9% for biofuels. Fungi and bacteria are also used in the preparation of
fermented foods such as bread, wine, cheese, and yogurt.

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