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Wikipedia

Food

January 13, 2023

This article is about food for all organisms. For food for humans, see Human food. For other uses, see Food (disambiguation).
"Foodstuffs" redirects here. For the New Zealand grocery company, see Foodstuffs (company).

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 unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts.

Display of various foods

Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with 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 system is one of the major contributors to climate change, accountable for as much as 37% of total greenhouse gas emissions.[1]

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 access to food. Food safety and food security are monitored by international agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council.

Definition and classification

Food is any substance consumed to provide nutritional support and energy to an organism.[2][3] It can be raw, processed or formulated and is consumed orally by animals for growth, health or pleasure. Food is mainly composed of water, lipids, proteins and carbohydrates. Minerals (e.g. salts) and organic substances (e.g. vitamins) can also be found in food.[4] Plants, algae and some microorganisms use photosynthesis to make their own food molecules.[5] Water is found in many foods and has been defined as a food by itself.[6] Water and fiber have low energy densities, or calories, while fat is the most energy dense component.[3] Some inorganic (non-food) elements are also essential for plant and animal functioning.[7]

Human food can be classified in various ways, either by related content or by how the food is processed.[8] The number and composition of food groups can vary. Most systems include four basic groups that describe their origin and relative nutritional function: Vegetables and Fruit, Cereals and Bread, Dairy, and Meat.[9] Studies that look into diet quality often group food into whole grains/cereals, refined grains/cereals, vegetables, fruits, nuts, legumes, eggs, dairy products, fish, red meat, processed meat, and sugar-sweetened beverages.[10][11][12] The Food and Agriculture Organization and World Health Organization use a system with nineteen food classifications: cereals, roots, pulses and nuts, milk, eggs, fish and shellfish, meat, insects, vegetables, fruits, fats and oils, sweets and sugars, spices and condiments, beverages, foods for nutritional uses, food additives, composite dishes and savoury snacks.[13]

Food sources

 
A typical aquatic food web

In a given ecosystem, food forms a web of interlocking chains with primary producers at the bottom and apex predators at the top.[14] Other aspects of the web include detrovores (that eat detritis) and decomposers (that break down dead organisms).[14] Primary producers include algae, plants, bacteria and protists that acquire their energy from sunlight.[15] Primary consumers are the herbivores that consume the pants and secondary consumers are the carnivores that consume those herbivores. Some organisms, including most mammals and birds, diets consist of both animals and plants and they are considered omnivores.[16] The chain ends with the apex predators, the animals that have no known predators in its ecosystem.[17] Humans are often considered apex predators.[18]

Humans are omnivores finding sustenance in vegetables, fruits, cooked meat, milk, eggs, mushrooms and seaweed.[16] Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.[19] Corn (maize), wheat, and rice account for 87% of all grain production worldwide.[20][21][22] Just over half of the worlds crops are used to feed humans (55 percent), with 36 percent grown as animal feed and 9 percent for biofuels.[23] Fungi and bacteria are also used in the preparation of fermented foods like bread, wine, cheese and yogurt.[24]

Sunlight

Photosynthesis is the ultimate source of energy and food for nearly all life on earth.[25] It is the main food source for plants, algae and certain bacteria.[26] Without this all organisms which depend on these organisms further up the food chain would be unable to exist, from coral to lions.[27] Energy from the sun is absorbed and used to transform water and carbon dioxide in the air or soil into oxygen and glucose. The oxygen is then released and the glucose stored as an energy reserve.[28]

Plants

 
Foods from plant sources

Plants as a food source are often divided into seeds, fruits, vegetables, legumes, grains and nuts.[29] Where plants fall within these categories can vary with botanically described fruits such as the tomato, squash, pepper and eggplant or seeds like peas commonly considered vegetables.[30] Food is a fruit if the part eaten is derived from the reproductive tissue, so seeds, nuts and grains are technically fruit.[31][32] From a culinary perspective fruits are generally considered the remains of botanically described fruits after grains, nuts, seeds and fruits used as vegetables are removed.[33] Grains can be defined as seeds that humans eat or harvest, with cereal grains (oats, wheat, rice, corn, barley, rye, sorghum and millet) belonging to the Poaceae (grass) family[34] and pulses coming from the Fabaceae (legume) family.[35] Whole grains are foods that contain all the elements of the original seed (bran, germ, and endosperm).[36] Nuts are dry fruits distinguishable by their woody shell.[33]

Fleshy fruits (distinguishable from dry fruits like grain, seeds and nuts) can be further classified as stone fruits (cherries and peaches), pome fruits (apples, pears), berries (blackberry, strawberry), citrus (oranges, lemon), melons (watermelon, cantaloupe), Mediterranean fruits (grapes, fig), tropical fruits (banana, pineapple).[33] Vegetables refer to any other part of the plant that can be eaten, including roots, stems, leaves, flowers, bark or the entire plant itself.[37] These include root vegetables (potatoes and carrots), bulbs (onion family), flowers (cauliflower and broccoli), leaf vegetables (spinach and lettuce) and stem vegetables (celery and asparagus).[38][37]

Plants have high carbohydrate, protein and lipid content, with carbohydrates mainly in the form of starch, fructose, glucose and other sugars.[29] Most vitamins are found from plant sources, with the notable exceptions of vitamin D and vitamin B12. Minerals are also plentiful, although the presence of phytates can prevent their release.[29] Fruit can consist of up to 90% water, contain high levels of simple sugars that contribute to their sweet taste and have a high vitamin C content.[29][33] Compared to fleshy fruit (excepting Bananas) vegetables are high in starch,[39] potassium, dietary fiber, folate and vitamins and low in fat and calories.[40] Grains are more starch based[29] and nuts have a high protein, fibre, vitamin E and B content.[33] Seeds are a good source of food for animals because they are abundant and contain fibre and healthful fats, such as omega-3 fats.[41][42]

Animals that only eat plants are called herbivores, with those that mostly just eat fruits known as frugivores,[43] leaves, while shoot eaters are folivores (pandas) and wood eaters termed xylophages (termites).[44] Frugivores include a diverse range of species from annelids to elephants, chimpanzees and many birds.[45][46][47] About 182 fish consume seeds or fruit.[48] There are many types of grasses, adapted to different locations, that animals (domesticated and wild) use as their main source of nutrients.[49]

Humans only eat about 200 out of the worlds 400 000 plant species, despite at least half of them being edible.[50] Most human plant-based food comes from maize, rice, and wheat.[50] Plants can be processed into breads, pasta, cereals, juices and jams or raw ingredients such as sugar, herbs, spices and oils can be extracted.[29] Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed (including canola oil) and sesame.[51]

Many plants and animals have coevolved in such a way that the fruit is good source of nutrition to the animal who then excretes the seeds some distance away allowing greater dispersal.[52] Even seed predation can be mutually beneficial as some seeds can survive the digestion process.[53][54] Insects are major eaters of seeds,[41] with ants being the only real seed dispersers.[55] Birds, although being major dispersers,[56] only rarely eat seeds as a source of food and can be identified by their thick beak that is used to crack open the seed coat.[57] Mammals eat a more diverse range of seeds as they are able to crush harder and larger seeds with their teeth.[58]

Animals

 
Various raw meats

Animals are used as food either directly or indirectly. This includes meat, eggs, shellfish and dairy products like milk and cheese.[59] They are an important source or protein and are considered complete proteins for human consumption as they contain all the essential amino acids that the human body needs.[60] One 4-ounce (110 g) steak, chicken breast or pork chop contains about 30 grams of protein. One large egg has 7 grams of protein, a 4-ounce (110 g) serving of cheese about 15 grams and 1 cup of milk about 8.[60] Other nutrients found in animal products include calories, fat, essential vitamins (including B12) and minerals (including zinc, iron, calcium, magnesium).[60]

Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.). In addition, birds and other animals lay eggs, which are often eaten, and bees produce honey, a reduced nectar from flowers, which is a popular sweetener in many cultures. Some cultures consume blood, sometimes in the form of blood sausage, as a thickener for sauces, or in a cured, salted form for times of food scarcity, and others use blood in stews such as jugged hare.[61]

Marine Food

Fish and other marine animals are harvested from lakes, rivers, wetlands, inland waters, coasts, estuaries, mangroves, near-shore areas, and marine and ocean waters. Although aquatic foods contribute significantly to the health of billions of people around the world, they tend to be undervalued nutritionally, primarily because their diversity is framed in a monolithic way as "seafood or fish." Worldwide, aquatic foods are available every season and are produced in a wide variety. Over 2,370 species are harvested from wild fisheries, and about 624 are farmed in aquaculture. Fish powder for infants, fish wafers for snacks, and fish chutneys have all been developed because marine foods are nutrient-dense.[62]

Taste

Main article: Taste

Animals, specifically humans, typically have five different types of tastes: sweet, sour, salty, bitter, and umami. The differing tastes are important for distinguishing between foods that are nutritionally beneficial and those which may contain harmful toxins.[63] As animals have evolved, the tastes that provide the most energy are the most pleasant to eat while others are not enjoyable,[64] although humans in particular can acquire a preference for some substances which are initially unenjoyable.[63] Water, while important for survival, has no taste.[65]

 
Catfish have millions of taste buds covering their entire body

Sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule combining glucose and fructose.[66] Sourness is caused by acids, such as vinegar in alcoholic beverages. Sour foods include citrus, specifically lemons and limes. Sour is evolutionarily significant as it can signal a food that may have gone rancid due to bacteria.[67] Saltiness is the taste of alkali metal ions such as sodium and potassium. It is found in almost every food in low to moderate proportions to enhance flavor. Bitterness is a sensation often considered unpleasant characterised by having a sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter. Umami, conmanly described as savory, is a marker of proteins and characteristic of broths and cooked meats.[68] Foods that have a strong umami flavor include cheese, meat and mushrooms.[69]

While most animals taste buds are located in their mouth, some insects taste receptors are located on their legs and some fish have taste buds along their entire body.[70][71] Dogs, cats and birds have relatively few taste buds (chickens have about 30),[72] adult humans have between 2000 to 4000,[73] while catfish can have more than a million.[71] Herbivores have more than carnivores as they need to tell which plants may be poisonous.[72] Not all mammals share the same tastes: some rodents can taste starch, cats cannot taste sweetness, and several carnivores (including hyenas, dolphins, and sea lions) have lost the ability to sense up to four of their ancestral five taste modalities.[74]

Digestion

Main article: Digestion

Food is broken into nutrient components through digestive process.[75] Proper digestion consists of mechanical processes (chewing, peristalsis) and chemical processes (digestive enzymes and microorganisms).[76][77] The digestive systems of herbivores and carnivores are very different as plant matter is harder to digest. Carnivores mouths are designed for tearing and biting compared to the grinding action found in herbivores.[78] Herbivores however have comparatively longer digestive tracts and larger stomachs to aid in digesting the cellulose in plants.[79][80]

See also

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  70. ^ "Some Insects Taste With Their Feet and Hear With Their Wings". Animals. 2018-09-14. Retrieved 2023-01-05.
  71. ^ a b Kasumyan, Alexander O. (2019-04-10). "The taste system in fishes and the effects of environmental variables". Journal of Fish Biology: jfb.13940. doi:10.1111/jfb.13940. ISSN 0022-1112.
  72. ^ a b Gary, Stuart (2010-08-12). "Do animals taste the same things as humans?". www.abc.net.au. Retrieved 2023-01-05.
  73. ^ How does our sense of taste work?. Institute for Quality and Efficiency in Health Care (IQWiG). 2016-08-17.
  74. ^ Scully, Simone M. (2014-06-09). . Nautilus. Archived from the original on 14 June 2014. Retrieved 8 August 2014.
  75. ^ "Digestion: Anatomy, physiology, and chemistry". www.medicalnewstoday.com. 2022-06-28. Retrieved 2023-01-06.
  76. ^ Patricia, Justin J.; Dhamoon, Amit S. (2022), "Physiology, Digestion", StatPearls, Treasure Island (FL): StatPearls Publishing, PMID 31334962, retrieved 2023-01-06
  77. ^ Inman, Mason (2011-12-20). "How Bacteria Turn Fiber into Food". PLoS Biology. 9 (12): e1001227. doi:10.1371/journal.pbio.1001227. ISSN 1544-9173. PMC 3243711. PMID 22205880.
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  79. ^ De Cuyper, Annelies; Meloro, Carlo; Abraham, Andrew J.; Müller, Dennis W. H.; Codron, Daryl; Janssens, Geert P. J.; Clauss, Marcus (2020-05-01). "The uneven weight distribution between predators and prey: Comparing gut fill between terrestrial herbivores and carnivores". Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology. 243: 110683. doi:10.1016/j.cbpa.2020.110683. ISSN 1095-6433.
  80. ^ Fujimori, Shunji (2021-12-07). "Humans have intestinal bacteria that degrade the plant cell walls in herbivores". World Journal of Gastroenterology. 27 (45): 7784–7791. doi:10.3748/wjg.v27.i45.7784. ISSN 1007-9327. PMC 8661373. PMID 34963741.

Further reading

  • Collingham, E.M. (2011). The Taste of War: World War Two and the Battle for Food
  • Katz, Solomon (2003). The Encyclopedia of Food and Culture, Scribner
  • Nestle, Marion (2007). Food Politics: How the Food Industry Influences Nutrition and Health, University Presses of California, revised and expanded edition, ISBN 0-520-25403-1
  • Mobbs, Michael (2012). Sustainable Food Sydney: NewSouth Publishing, ISBN 978-1-920705-54-1
  • The Future of Food (2015). A panel discussion at the 2015 Digital Life Design (DLD) Annual Conference. "How can we grow and enjoy food, closer to home, further into the future? MIT Media Lab's Kevin Slavin hosts a conversation with food artist, educator, and entrepreneur Emilie Baltz, professor Caleb Harper from MIT Media Lab's CityFarm project, the Barbarian Group's Benjamin Palmer, and Andras Forgacs, the co-founder and CEO of Modern Meadow, who is growing 'victimless' meat in a lab. The discussion addresses issues of sustainable urban farming, ecosystems, technology, food supply chains and their broad environmental and humanitarian implications, and how these changes in food production may change what people may find delicious ... and the other way around." Posted on the official YouTube Channel of DLD

External links

 
Wikibooks has a book on the topic of: Cookbook
 
Wikiquote has quotations related to Food.
 
Wikivoyage has a travel guide for Food.
 
Wikisource has original text related to this article:
Food
  •   The dictionary definition of food at Wiktionary
  •   Media related to food at Wikimedia Commons
  • Food Timeline
  • Wikibooks Cookbook
  • Food, BBC Radio 4 discussion with Rebecca Spang, Ivan Day and Felipe Fernandez-Armesto (In Our Time, 27 December 2001)

January 13, 2023
food, this, article, about, food, organisms, food, humans, human, food, other, uses, disambiguation, stuffs, redirects, here, zealand, grocery, company, stuffs, company, substance, consumed, organism, nutritional, support, usually, plant, animal, fungal, origi. This article is about food for all organisms For food for humans see Human food For other uses see Food disambiguation Foodstuffs redirects here For the New Zealand grocery company see Foodstuffs company 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 unique metabolisms often evolved to fill a specific ecological niche within specific geographical contexts Display of various foods Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems The majority of the food energy required is supplied by the industrial food industry which produces food with 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 system is one of the major contributors to climate change accountable for as much as 37 of total greenhouse gas emissions 1 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 access to food Food safety and food security are monitored by international agencies like the International Association for Food Protection World Resources Institute World Food Programme Food and Agriculture Organization and International Food Information Council Contents 1 Definition and classification 2 Food sources 2 1 Sunlight 2 2 Plants 2 3 Animals 3 Marine Food 4 Taste 5 Digestion 6 See also 7 References 7 1 Further reading 8 External linksDefinition and classificationFood is any substance consumed to provide nutritional support and energy to an organism 2 3 It can be raw processed or formulated and is consumed orally by animals for growth health or pleasure Food is mainly composed of water lipids proteins and carbohydrates Minerals e g salts and organic substances e g vitamins can also be found in food 4 Plants algae and some microorganisms use photosynthesis to make their own food molecules 5 Water is found in many foods and has been defined as a food by itself 6 Water and fiber have low energy densities or calories while fat is the most energy dense component 3 Some inorganic non food elements are also essential for plant and animal functioning 7 Human food can be classified in various ways either by related content or by how the food is processed 8 The number and composition of food groups can vary Most systems include four basic groups that describe their origin and relative nutritional function Vegetables and Fruit Cereals and Bread Dairy and Meat 9 Studies that look into diet quality often group food into whole grains cereals refined grains cereals vegetables fruits nuts legumes eggs dairy products fish red meat processed meat and sugar sweetened beverages 10 11 12 The Food and Agriculture Organization and World Health Organization use a system with nineteen food classifications cereals roots pulses and nuts milk eggs fish and shellfish meat insects vegetables fruits fats and oils sweets and sugars spices and condiments beverages foods for nutritional uses food additives composite dishes and savoury snacks 13 Food sources A typical aquatic food web In a given ecosystem food forms a web of interlocking chains with primary producers at the bottom and apex predators at the top 14 Other aspects of the web include detrovores that eat detritis and decomposers that break down dead organisms 14 Primary producers include algae plants bacteria and protists that acquire their energy from sunlight 15 Primary consumers are the herbivores that consume the pants and secondary consumers are the carnivores that consume those herbivores Some organisms including most mammals and birds diets consist of both animals and plants and they are considered omnivores 16 The chain ends with the apex predators the animals that have no known predators in its ecosystem 17 Humans are often considered apex predators 18 Humans are omnivores finding sustenance in vegetables fruits cooked meat milk eggs mushrooms and seaweed 16 Cereal grain is a staple food that provides more food energy worldwide than any other type of crop 19 Corn maize wheat and rice account for 87 of all grain production worldwide 20 21 22 Just over half of the worlds crops are used to feed humans 55 percent with 36 percent grown as animal feed and 9 percent for biofuels 23 Fungi and bacteria are also used in the preparation of fermented foods like bread wine cheese and yogurt 24 Sunlight Photosynthesis is the ultimate source of energy and food for nearly all life on earth 25 It is the main food source for plants algae and certain bacteria 26 Without this all organisms which depend on these organisms further up the food chain would be unable to exist from coral to lions 27 Energy from the sun is absorbed and used to transform water and carbon dioxide in the air or soil into oxygen and glucose The oxygen is then released and the glucose stored as an energy reserve 28 Plants Foods from plant sources Plants as a food source are often divided into seeds fruits vegetables legumes grains and nuts 29 Where plants fall within these categories can vary with botanically described fruits such as the tomato squash pepper and eggplant or seeds like peas commonly considered vegetables 30 Food is a fruit if the part eaten is derived from the reproductive tissue so seeds nuts and grains are technically fruit 31 32 From a culinary perspective fruits are generally considered the remains of botanically described fruits after grains nuts seeds and fruits used as vegetables are removed 33 Grains can be defined as seeds that humans eat or harvest with cereal grains oats wheat rice corn barley rye sorghum and millet belonging to the Poaceae grass family 34 and pulses coming from the Fabaceae legume family 35 Whole grains are foods that contain all the elements of the original seed bran germ and endosperm 36 Nuts are dry fruits distinguishable by their woody shell 33 Fleshy fruits distinguishable from dry fruits like grain seeds and nuts can be further classified as stone fruits cherries and peaches pome fruits apples pears berries blackberry strawberry citrus oranges lemon melons watermelon cantaloupe Mediterranean fruits grapes fig tropical fruits banana pineapple 33 Vegetables refer to any other part of the plant that can be eaten including roots stems leaves flowers bark or the entire plant itself 37 These include root vegetables potatoes and carrots bulbs onion family flowers cauliflower and broccoli leaf vegetables spinach and lettuce and stem vegetables celery and asparagus 38 37 Plants have high carbohydrate protein and lipid content with carbohydrates mainly in the form of starch fructose glucose and other sugars 29 Most vitamins are found from plant sources with the notable exceptions of vitamin D and vitamin B12 Minerals are also plentiful although the presence of phytates can prevent their release 29 Fruit can consist of up to 90 water contain high levels of simple sugars that contribute to their sweet taste and have a high vitamin C content 29 33 Compared to fleshy fruit excepting Bananas vegetables are high in starch 39 potassium dietary fiber folate and vitamins and low in fat and calories 40 Grains are more starch based 29 and nuts have a high protein fibre vitamin E and B content 33 Seeds are a good source of food for animals because they are abundant and contain fibre and healthful fats such as omega 3 fats 41 42 Animals that only eat plants are called herbivores with those that mostly just eat fruits known as frugivores 43 leaves while shoot eaters are folivores pandas and wood eaters termed xylophages termites 44 Frugivores include a diverse range of species from annelids to elephants chimpanzees and many birds 45 46 47 About 182 fish consume seeds or fruit 48 There are many types of grasses adapted to different locations that animals domesticated and wild use as their main source of nutrients 49 Humans only eat about 200 out of the worlds 400 000 plant species despite at least half of them being edible 50 Most human plant based food comes from maize rice and wheat 50 Plants can be processed into breads pasta cereals juices and jams or raw ingredients such as sugar herbs spices and oils can be extracted 29 Oilseeds are often pressed to produce rich oils sunflower flaxseed rapeseed including canola oil and sesame 51 Many plants and animals have coevolved in such a way that the fruit is good source of nutrition to the animal who then excretes the seeds some distance away allowing greater dispersal 52 Even seed predation can be mutually beneficial as some seeds can survive the digestion process 53 54 Insects are major eaters of seeds 41 with ants being the only real seed dispersers 55 Birds although being major dispersers 56 only rarely eat seeds as a source of food and can be identified by their thick beak that is used to crack open the seed coat 57 Mammals eat a more diverse range of seeds as they are able to crush harder and larger seeds with their teeth 58 Animals Various raw meats Animals are used as food either directly or indirectly This includes meat eggs shellfish and dairy products like milk and cheese 59 They are an important source or protein and are considered complete proteins for human consumption as they contain all the essential amino acids that the human body needs 60 One 4 ounce 110 g steak chicken breast or pork chop contains about 30 grams of protein One large egg has 7 grams of protein a 4 ounce 110 g serving of cheese about 15 grams and 1 cup of milk about 8 60 Other nutrients found in animal products include calories fat essential vitamins including B12 and minerals including zinc iron calcium magnesium 60 Food products produced by animals include milk produced by mammary glands which in many cultures is drunk or processed into dairy products cheese butter etc In addition birds and other animals lay eggs which are often eaten and bees produce honey a reduced nectar from flowers which is a popular sweetener in many cultures Some cultures consume blood sometimes in the form of blood sausage as a thickener for sauces or in a cured salted form for times of food scarcity and others use blood in stews such as jugged hare 61 Marine FoodFish and other marine animals are harvested from lakes rivers wetlands inland waters coasts estuaries mangroves near shore areas and marine and ocean waters Although aquatic foods contribute significantly to the health of billions of people around the world they tend to be undervalued nutritionally primarily because their diversity is framed in a monolithic way as seafood or fish Worldwide aquatic foods are available every season and are produced in a wide variety Over 2 370 species are harvested from wild fisheries and about 624 are farmed in aquaculture Fish powder for infants fish wafers for snacks and fish chutneys have all been developed because marine foods are nutrient dense 62 TasteMain article Taste Animals specifically humans typically have five different types of tastes sweet sour salty bitter and umami The differing tastes are important for distinguishing between foods that are nutritionally beneficial and those which may contain harmful toxins 63 As animals have evolved the tastes that provide the most energy are the most pleasant to eat while others are not enjoyable 64 although humans in particular can acquire a preference for some substances which are initially unenjoyable 63 Water while important for survival has no taste 65 Catfish have millions of taste buds covering their entire body Sweetness is almost always caused by a type of simple sugar such as glucose or fructose or disaccharides such as sucrose a molecule combining glucose and fructose 66 Sourness is caused by acids such as vinegar in alcoholic beverages Sour foods include citrus specifically lemons and limes Sour is evolutionarily significant as it can signal a food that may have gone rancid due to bacteria 67 Saltiness is the taste of alkali metal ions such as sodium and potassium It is found in almost every food in low to moderate proportions to enhance flavor Bitterness is a sensation often considered unpleasant characterised by having a sharp pungent taste Unsweetened dark chocolate caffeine lemon rind and some types of fruit are known to be bitter Umami conmanly described as savory is a marker of proteins and characteristic of broths and cooked meats 68 Foods that have a strong umami flavor include cheese meat and mushrooms 69 While most animals taste buds are located in their mouth some insects taste receptors are located on their legs and some fish have taste buds along their entire body 70 71 Dogs cats and birds have relatively few taste buds chickens have about 30 72 adult humans have between 2000 to 4000 73 while catfish can have more than a million 71 Herbivores have more than carnivores as they need to tell which plants may be poisonous 72 Not all mammals share the same tastes some rodents can taste starch cats cannot taste sweetness and several carnivores including hyenas dolphins and sea lions have lost the ability to sense up to four of their ancestral five taste modalities 74 DigestionMain article Digestion Food is broken into nutrient components through digestive process 75 Proper digestion consists of mechanical processes chewing peristalsis and chemical processes digestive enzymes and microorganisms 76 77 The digestive systems of herbivores and carnivores are very different as plant matter is harder to digest Carnivores mouths are designed for tearing and biting compared to the grinding action found in herbivores 78 Herbivores however have comparatively longer digestive tracts and larger stomachs to aid in digesting the cellulose in plants 79 80 See also Food portal Drink portal Agriculture and Agronomy portalReferences SAPEA 2020 A sustainable food system for the European Union PDF Berlin Science Advice for Policy by European Academies p 39 doi 10 26356 sustainablefood ISBN 978 3 9820301 7 3 Archived from the original PDF on 18 April 2020 Retrieved 14 April 2020 Food definition and meaning Collins English Dictionary www collinsdictionary com Archived from the original on 2021 05 01 Retrieved 2021 08 21 a b Low Energy Dense Foods and Weight Management Cutting Calories While Controlling Hunger PDF Centers for Disease Control and Prevention Archived PDF from the original on 2021 11 18 Retrieved 2021 12 03 Rahman M Shafiur McCarthy Owen J July 1999 A classification of food properties International Journal of Food 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That Taste Only Saltiness Nautilus Archived from the original on 14 June 2014 Retrieved 8 August 2014 Digestion Anatomy physiology and chemistry www medicalnewstoday com 2022 06 28 Retrieved 2023 01 06 Patricia Justin J Dhamoon Amit S 2022 Physiology Digestion StatPearls Treasure Island FL StatPearls Publishing PMID 31334962 retrieved 2023 01 06 Inman Mason 2011 12 20 How Bacteria Turn Fiber into Food PLoS Biology 9 12 e1001227 doi 10 1371 journal pbio 1001227 ISSN 1544 9173 PMC 3243711 PMID 22205880 Herbivore National Geographic Society education nationalgeographic org Retrieved 2023 01 06 De Cuyper Annelies Meloro Carlo Abraham Andrew J Muller Dennis W H Codron Daryl Janssens Geert P J Clauss Marcus 2020 05 01 The uneven weight distribution between predators and prey Comparing gut fill between terrestrial herbivores and carnivores Comparative Biochemistry and Physiology Part A Molecular amp Integrative Physiology 243 110683 doi 10 1016 j cbpa 2020 110683 ISSN 1095 6433 Fujimori Shunji 2021 12 07 Humans have intestinal bacteria that degrade the plant cell walls in herbivores World Journal of Gastroenterology 27 45 7784 7791 doi 10 3748 wjg v27 i45 7784 ISSN 1007 9327 PMC 8661373 PMID 34963741 Further reading Collingham E M 2011 The Taste of War World War Two and the Battle for Food Katz Solomon 2003 The Encyclopedia of Food and Culture Scribner Nestle Marion 2007 Food Politics How the Food Industry Influences Nutrition and Health University Presses of California revised and expanded edition ISBN 0 520 25403 1 Mobbs Michael 2012 Sustainable Food Sydney NewSouth Publishing ISBN 978 1 920705 54 1 The Future of Food 2015 A panel discussion at the 2015 Digital Life Design DLD Annual Conference How can we grow and enjoy food closer to home further into the future MIT Media Lab s Kevin Slavin hosts a conversation with food artist educator and entrepreneur Emilie Baltz professor Caleb Harper from MIT Media Lab s CityFarm project the Barbarian Group s Benjamin Palmer and Andras Forgacs the co founder and CEO of Modern Meadow who is growing victimless meat in a lab The discussion addresses issues of sustainable urban farming ecosystems technology food supply chains and their broad environmental and humanitarian implications and how these changes in food production may change what people may find delicious and the other way around Posted on the official YouTube Channel of DLDExternal links Wikibooks has a book on the topic of Cookbook Wikiquote has quotations related to Food Wikivoyage has a travel guide for Food Wikisource has original text related to this article Food The dictionary definition of food at Wiktionary Media related to food at Wikimedia Commons Food Timeline Wikibooks Cookbook Food BBC Radio 4 discussion with Rebecca Spang Ivan Day and Felipe Fernandez Armesto In Our Time 27 December 2001 Retrieved from https en wikipedia org w index php title Food amp oldid 1132922252, wikipedia, wiki, book, books, library,

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