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New food shopping sites will be added soon in the meantime you may wish to check out the following offers:
Information on Food Food is any substance eaten to provide nutritional support for the body. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. The right to food, is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger." Historically, people obtained food from hunting and gathering, farming, ranching, and fishing, known as agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry operated by multinational corporations using intensive farming and industrial agriculture methods. Food safety and food security are monitored by agencies such as the
International Association for Food Protection, World Resources Institute,
World Food Programme, Food and Agriculture Organization, and International
Food Information Council. They address issues such as sustainability,
biological diversity, climate change, nutritional economics, population
growth, water supply and access to food. Almost all foods are of plant or animal origin. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop. Maize, wheat and rice together account for 87% of all grain production worldwide.[1] Other foods not from animal or plant sources include various edible
fungi, such as mushrooms. Fungi and ambient bacteria are used in the
preparation of fermented and pickled foods such as leavened bread,
alcoholic drinks, cheese, pickles, and yogurt. blue-green algae (cyanobacteria)
such as Spirulina.[2] Additionally baking soda, another inorganic substance,
is used in food preparation. Many plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct cultivars.[3] Seeds of plants are a good source of food for animals, including humans because they contain nutrients necessary for the plant's initial growth, including many healthy fats, such as Omega fats. In fact, the majority of food consumed by human beings are seed-based foods. Edible seeds include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts. Oilseeds are often pressed to produce rich oils, such as sunflower, flaxseed, rapeseed (including canola oil), and sesame.[4] One of the earliest food recipes made from ground chickpeas is called hummus, which can be traced back to Ancient Egypt times. Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon pose a choking hazard, whereas seeds from apples and cherries contain poison cyanide. Fruits are the ripened ovaries of plants, including the seeds within. Many plants have evolved fruits that are attractive as a food source to animals, so that animals will eat the fruits and excrete the seeds some distance away. Fruits, therefore, make up a significant part of the diets of most cultures. Some botanical fruits, such as tomatoes, pumpkins and eggplants, are eaten as vegetables.[5] (For more information, see list of fruits.) Vegetables are a second type of plant matter that is commonly eaten
as food. These include root vegetables (such as potatoes and carrots),
leaf vegetables (such as spinach and lettuce), stem vegetables (such
as bamboo shoots and asparagus), and inflorescence vegetables (such
as globe artichokes and broccoli). Many herbs and spices are highly
flavorsome vegetables.[6] Animals can be used as food either directly, or indirectly by the
products they produce. Meat is an example of a direct product taken
from an animal, which comes from either muscle systems or from organs.
Food products produced by animals include milk produced by mammary
glands, which in many cultures is drunk or processed into dairy products
such as cheese or butter. 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, some in the form of blood sausage, as a thickener for
sauces, a cured salted form for times of food scarcity, and others
use blood in stews such as civet.[7] Some cultures and people do not
consume meat or animal food products for cultural dietary or ideological
reasons , Vegetarians do not consume meat while Vegans do not consume
any food that comes or contains ingredients that come from an animal
source. Traditionally, food was obtained through agriculture. With increasing concern in agribusiness over multinational corporations owning the world food supply through patents on genetically modified food, there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and organic farming methods.[8] Major influences on food production are international organizations, (e.g. the World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.[9] In popular culture, the production of mass food production, specifically
meats such as chicken and beef, has come under fire from various documentaries
documenting the mass slaughter and poor treatment of animals, most
recently Food, Inc, often for easier revenues from large corporations.
Along with a current trend towards environmentalism, people in Western
culture have had an increasing trend towards consumerism which is the
use of herbal supplements, foods for a specific group of person (such
as dieters, women or athletes), the use of functional foods (fortified
foods, such as omega-3 eggs), and a more ethnically diverse diet.[10] Each culture has a recognizable cuisine, a specific set of cooking
traditions using various spices or combinations of flavors unique to
that culture that evolves over time. Other differences include preferences
(hot or cold, spicy etc.), and practices, the study of which is known
as gastronomy. Many cultures have diversified their foods by means
of preparation, cooking methods and manufacturing. This also includes
a complex food trade which helps the cultures to economically survive
by-way-of food, not just by consumption. Some popular types of ethnic
foods include Italian, French, Japanese, Chinese, American, Thai and
Indian. Various cultures throughout the world study the dietary analysis
of food habits. While evolutionarily speaking, as opposed to culturally,
humans are omnivores, religion and social constructs such as morality,
activism or environmentalism will often affect which foods they will
consume. Food is eaten and typically enjoyed through the sense of taste,
the perception of flavor from eating and drinking. Certain tastes are
more enjoyable for evolutionary purposes while others are not. Animals, specifically humans, have 5 different types of tastes: sweet,
sour, salty, bitter and umami. As animals have evolved, the tastes
that provide the most energy (sugar and fats) are the most pleasant
to eat while others, such as bitter, are not enjoyable for evolutionary
purposes.[11] Water has no taste as saliva is mostly composed of it.
Fats on the other hand, especially saturated fats, are thicker and
rich and are thus enjoyable to eat. Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose and fructose, or disaccharides such as sucrose, a molecule of both combined.[12] Complex carbohydrates are long chains and thus do not have the sweet taste. Artificial sweeteners such as sucralose are used to mimic the sugar molecule, creating the sensation of sweet, without the calories. Other types of sugar include raw sugar which is known for its amber color, as it is unprocessed. As sugar is vital for energy and survival, the taste of sugar is pleasant. The stevia plant contains a compound known as steviol which extracted,
has 300 times the sweetness of sugar while having minimal impact on
blood sugar. The sour taste may be regarded as unpleasant. Sourness is caused by
the taste of acids, such as vinegar or ethanol in alcoholic beverages.
Sour foods include citrus, specifically lemons, limes and to a lesser
degree, oranges. Sour is evolutionarily significant as it is a sign
for a food that may have gone rancid due to bacteria.[13] Most foods
however, are slightly acidic as they help stimulate the taste buds
and enhance flavor. Saltiness is the taste of sodium or salt. It is found in almost every
food in low to moderate proportions to enhance flavor, although eating
pure salt is extremely unpleasant. There are many different types of
salt: sea salt, fleur de sel, mined salt and grey salt to name a few.
Its significance is that the body needs and maintains a delicate electrolyte
balance (see kidney). Too much salt with little water will result in
dehydration and death so the taste of salt is also significant for
its evolution. Modern salts are iodized, meaning they include iodine,
a nutrient that promotes thyroid function. Some canned foods, notably
soups or packaged broths, tend to be high in salt as a means of preserving
the food longer. Salt works as a preservative because salt promotes
water excretion in microorganisms such as bacteria. Similarly, dried
foods also promote food safety.[14] Bitterness is a highly unpleasant taste characterized by having a
sharp, pungent taste. Dark, unsweetened chocolate, coffee (caffeine),
lemon rind and some types of fruit are known to be bitter. Umami, the Japanese word for delicious, is the least known in popular
culture in Western culture but has a long tradition in Asian cuisine.
Umami is the taste of glutamates, especially monosodium glutamate (MSG).[12]
It is characterized as savory, meaty and delicious. Salmon and mushrooms
are foods high in umami. It is known that when presented with food, the consumer "eats" first
with their eyes, a universal psychological phenomenon. Food presented
in a clean and appetizing way will encourage a good taste, possibly
even if it actually tastes average or so-so.[15][16] Similarly, food
is usually garnished with a main ingredient in the dish so that the
consumer will know what to expect when prior to consumption. For example,
a lemon curd would appropriately be garnished with some lemon slices
so that the eater will anticipate a satisfying lemon taste. Consequentially,
messy or poorly 'plated' dishes, such as drippings, burntness or the
inclusion of any hair are not appetizing to eat as they psychologically
trigger thoughts of uncleanliness and potential contamination, especially
if one has a previously foreseen expected knowledge of how the plate
should look.[16] Texture plays a crucial role in the enjoyment of eating foods. Contrasts
in textures, such as some crunchy in an otherwise smooth dish, drastically
increase the appeal of eating it. Common examples of this include adding
granola to yogurt and adding croutons to a salad. Other examples include
toasting breads to enhance their crunchiness so that it promotes an
increase in difference in texture, from a smooth topping, such as jam,
butter or cream cheese.[17] Another universal phenomenon regarding food is the appeal of contrast
in taste, texture and presentation. Opposite flavors, such as sweet
and saltiness tend to go well together, such as in kettle corn and
with nuts. Indeed, even regarding regarding presentation, it is typically
more eye appealing to have differences regarding the plating and the
food itself. Consider a classic french crepe rolled: it tends to look
more appealing diagonally on a square plate, to purposefully show its
contrasting shape (elongated cylinder) verses the plainess of the square,
which is rigid. Contrast in texture is almost universally enjoyed with
any dish as it helps promote the differences in the different flavors. While many foods can be eaten raw, many foods undergo some form of
preparation for reasons of safety, palatability, texture or flavor.
At the simplest level this may involve washing, cutting, trimming or
adding other foods or ingredients, such as spices. It may also involve
mixing, heating or cooling, pressure cooking, fermentation, or combination
with other food. In a home, most food preparation takes place in a
kitchen. Some preparation is done to enhance the taste or aesthetic
appeal; other preparation may help to preserve the food; and others
may be involved in cultural identity. A meal is made up of food which
is prepared to be eaten at a specific time and place.[18] The preparation of animal-based food will usually involve slaughter, evisceration, hanging, portioning and rendering. In developed countries, this is usually done outside the home in slaughterhouses which are used to process animals en mass for meat production. Many countries regulate their slaughterhouses by law. For example, the United States has established the Humane Slaughter Act of 1958, which requires that an animal be stunned before killing. This act, like those in many countries, exempts slaughter in accordance to religious law, such as kosher shechita and dhabiha halal. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut.[19] On the local level, a butcher may commonly break down larger animal
meat into smaller manageable cuts and pre-wrapped for commercial sale
or wrapped to order in butcher paper. In addition, fish and seafood
may be fabricated into smaller cuts by a fish monger at the local level.
However fish butchery may be done on board a fishing vessel and quick-frozen
for preservation of quality.[20] The term "cooking" encompasses a vast range of methods, tools and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.[21] The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that affect it.[22] Cooking requires applying heat to a food which usually, though not
always, chemically changes the molecules, thus changing its flavor,
texture, appearance, and nutritional properties.[23] Cooking proteins,
such as egg whites, meats and fish denature the protein causing it
to firm. There is archaeological evidence of roasted foodstuffs at
Homo erectus campsites dating from 420,000 years ago.[24] Boiling as
a means of cooking requires a container, and was practiced at least
since the 10th millennium BC with the introduction of pottery.[25] There are many different types of equipment are used for cooking.
Ovens are mostly hollow devices that get very hot (up to 500 degrees
Fahrenheit) and are used for baking or roasting and offer a dry-heat
cooking method. Different cuisines will use different types of ovens.
for example Indian culture uses a Tandoor oven is a cylindrical clay
oven which operates at a single high temperature,[26] while western
kitchens will use variable temperature convection ovens, conventional
ovens, toaster ovens in addition to non-radiant heat ovens like the
microwave oven. Classic Italian cuisine will include a brick oven which
is made of brick and includes burning wood. Thus, ovens may be wood-fired,
coal-fired, gas, electric, or oil-fired.[27] Various types of cook-tops are used as well. They carry the same variations
of fuel types as the ovens mentioned above. Cook-tops are used to heat
vessels placed on top of the heat source, such as a sauté pan,
sauce pot, frying pan or a pressure cooker. These pieces of equipment
can use either a moist or dry cooking method and include methods such
as steaming, simmering, boiling, and poaching for moist methods; while
the dry methods include sautéing, pan frying, or deep-frying.[28] In addition, many cultures use grills for cooking. A grill operates
with a radiant heat source from below, usually covered with a metal
grid and sometimes a cover. An open pit barbecue in the American south
is one example along with the American style outdoor grill fueled by
wood, liquid propane or charcoal along with soaked wood chips for smoking.[29]
A Mexican style of barbecue is called barbacoa, which involves the
cooking of meats and whole sheep over open fire. In Argentina, an asado
(Spanish for "grilled") is prepared on a grill held over
an open pit or fire made upon the ground, on which a whole animal is
grilled or in other cases smaller cuts of the animal.[30] Certain cultures highlight animal and vegetable foods in their raw state. Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or other seafood as well. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon respectively, mixed with various ingredients and served with baguette, brioche or frites.[31] In Italy, carpaccio is a dish of very thin sliced raw beef, drizzled with a vinaigrette made with olive oil.[32] The health food movement known as raw foodism promotes a mostly vegan diet of raw fruits, vegetables and grains prepared in various ways, including juicing, food dehydration, sprouting, and other methods of preparation that do not heat the food above 118 °F (48 °C).[33] A ceviche is a Latin American dish made with raw meat that is "cooked" from
the highly acidic citric juice from lemons and limes along with other
aromatics such as garlic. Many cultures produce food for sale in restaurants for paying customers.
These restaurants often have trained chefs who prepare the food, while
trained waitstaff serve the customers. The term restaurant is credited
to the French from the 19th century, as it relates to the restorative
nature of the bouillons that were once served in them. However, the
concept pre-dates the naming of these establishments, as evidence suggests
commercial food preparation may have existed during the age of the
city of Pompeii, as well as an urban sales of prepared foods in China
during the Song Dynasty. The coffee shops or cafes of 17th century
Europe may also be considered an early version of the restaurant.[34]
In 2005 the United States spent $496 billion annually for out-of-home
dining. Expenditures by type of out-of-home dining was as follows,
40% in full-service restaurants, 37.2% in limited service restaurants
(fast food), 6.6% in schools or colleges, 5.4% in bars and vending
machines, 4.7% in hotels and motels, 4.0% in recreational places, and
2.2% in other which includes military bases.[35] Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging and transportation. This mainly involved salting, curing, curdling, drying, pickling, fermentation and smoking.[36] Food manufacturing arose during the industrial revolution in the 19th century.[37] This development took advantage of new mass markets and emerging new technology, such as milling, preservation, packaging and labeling and transportation. It brought the advantages of pre-prepared time saving food to the bulk of ordinary people who did not employ domestic servants.[38] At the start of the 21st century, a two-tier structure has arisen,
with a few international food processing giants controlling a wide
range of well-known food brands. There also exists a wide array of
small local or national food processing companies.[39] Advanced technologies
have also come to change food manufacture. Computer-based control systems,
sophisticated processing and packaging methods, and logistics and distribution
advances, can enhance product quality, improve food safety, and reduce
costs.[38] The World Bank reported that the European Union was the top food importer in 2005, followed at a distance by the USA and Japan. Food is now traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season.[40] Between 1961 and 1999, there has been a 400% increase in worldwide food exports.[41] Some countries are now economically dependent on food exports, which in some cases account for over 80% of all exports.[42] In 1994, over 100 countries became signatories to the Uruguay Round
of the General Agreement on Tariffs and Trade in a dramatic increase
in trade liberalization. This included an agreement to reduce subsidies
paid to farmers, underpinned by the WTO enforcement of agricultural
subsidy, tariffs, import quotas and settlement of trade disputes that
cannot be bilaterally resolved.[43] Where trade barriers are raised
on the disputed grounds of public health and safety, the WTO refer
the dispute to the Codex Alimentarius Commission, which was founded
in 1962 by the United Nations Food and Agriculture Organization and
the World Health Organization. Trade liberalization has greatly affected
world food trade.[44] Food marketing brings together the producer and the consumer. It is the chain of activities that brings food from "farm gate to plate."[45] The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup. These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans.[46] The food marketing system is the largest direct and indirect non-government employer in the United States. In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day, into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers.[22][38] With the onset of industrialization, and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.[22][47] In the 20th century supermarkets were born. Supermarkets brought with them a self service approach to shopping using shopping carts, and were able to offer quality food at lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world.[48] Unlike food processors, food retailing is a two-tier market in which
a small number of very large companies control a large proportion of
supermarkets. The supermarket giants wield great purchasing power over
farmers and processors, and strong influence over consumers. Nevertheless,
less than ten percent of consumer spending on food goes to farmers,
with larger percentages going to advertising, transportation, and intermediate
corporations.[49] Consumers worldwide faced rising food prices, it was reported on March 24, 2008. Reasons for this development are freak weather, dramatic changes in the global economy, including higher oil prices, lower food reserves and growing consumer demand in China and India. In the long term, prices are expected to stabilize. Farmers will grow more grain for both fuel and food and eventually bring prices down. Already this is happening with wheat, with more crops to be planted in the United States, Canada and Europe in 2009. However, the Food and Agriculture Organization projects that consumers still face at least until 2018 more expensive food. It is rare that the spikes are hitting all major foods in most countries at once. Food prices rose 4 percent in the United States 2007, the highest rise since 1990, and are expected to climb as much again 2008. As of December 2007, 37 countries faced food crises, and 20 had imposed some sort of food-price controls. In China, the price of pork has jumped 58 percent in 2007. In the 1990s and 1980s, farm subsidies and support programs allowed major grain exporting countries to hold large surpluses, which could be tapped during food shortages to keep prices down. But new trade policies have made agricultural production much more responsive to market demands—putting global food reserves at their lowest since 1983.[50] Food prices are rising, wealthier Asian consumers are westernizing
their diets, and farmers and nations of the third world are struggling
to keep up the pace. The past five years have seen rapid growth in
the contribution of Asian nations to the Global Fluid and Powdered
Milk Manufacturing industry, which in 2008 accounts for more than 30%
of production, while China alone accounts for more than 10% of both
production and consumption in the Global Fruit and Vegetable Processing
and Preserving industry. The trend is similarly evident in industries
such as Soft Drink and Bottled Water Manufacturing, as well as Global
Cocoa, Chocolate and sugar Confectionery Manufacturing, forecast to
grow by 5.7% and 10.0% respectively during 2008 in response to soaring
demand in China and Southeast Asian markets.[51] Food deprivation leads to malnutrition and ultimately starvation. This is often connected with famine, which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war.[9] Starvation is a significant international problem. Approximately 815
million people are undernourished, and over 16,000 children die per
day from hunger-related causes.[52] Food deprivation is regarded as
a deficit need in Maslow's hierarchy of needs and is measured using
famine scales.[53] Food aid can benefit people suffering from a shortage of food. It
can be used to improve peoples' lives in the short term, so that a
society can increase its standard of living to the point that food
aid is no longer required.[54] Conversely, badly managed food aid can
create problems by disrupting local markets, depressing crop prices,
and discouraging food production. Sometimes a cycle of food aid dependence
can develop.[55] Its provision, or threatened withdrawal, is sometimes
used as a political tool to influence the policies of the destination
country, a strategy known as food politics. Sometimes, food aid provisions
will require certain types of food be purchased from certain sellers,
and food aid can be misused to enhance the markets of donor countries.[56]
International efforts to distribute food to the neediest countries
are often co-ordinated by the World Food Programme.[57] Foodborne illness, commonly called "food poisoning," is
caused by bacteria, toxins, viruses, parasites, and prions. Roughly
7 million people die of food poisoning each year, with about 10 times
as many suffering from a non-fatal version.[58] The two most common
factors leading to cases of bacterial foodborne illness are cross-contamination
of ready-to-eat food from other uncooked foods and improper temperature
control. Less commonly, acute adverse reactions can also occur if chemical
contamination of food occurs, for example from improper storage, or
use of non-food grade soaps and disinfectants. Food can also be adulterated
by a very wide range of articles (known as 'foreign bodies') during
farming, manufacture, cooking, packaging, distribution or sale. These
foreign bodies can include pests or their droppings, hairs, cigarette
butts, wood chips, and all manner of other contaminants. It is possible
for certain types of food to become contaminated if stored or presented
in an unsafe container, such as a ceramic pot with lead-based glaze.[58] Food poisoning has been recognized as a disease of man since as early as Hippocrates.[59] The sale of rancid, contaminated or adulterated food was commonplace until introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat and other microbiological studies by scientists such as Louis Pasteur contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods.[60] In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.[61] Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking.[62] Foods that spoil easily, such as meats, dairy and seafood, must be
prepared a certain way as to not contaminate the people for whom they
are prepared. As such, the general rule of thumb is that cold foods
(such as dairy products) should be kept cold and hot foods (such as
soup) should be kept hot until storage. Cold meats, such as chicken,
that are to be cooked should not be placed at room temperature for
thawing, at the risk of dangerous bacterial growth, such as salmonella
or E. coli.[63] Some people have allergies or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.[64] The amount of the food substance required to provoke a reaction in a particularly susceptible individual can be quite small. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten, corn, shellfish (mollusks), peanuts, and soy.[64] Allergens frequently produce symptoms such as diarrhea, rashes, bloating, vomiting, and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.[64] Rarely, food allergies can lead to a medical emergency, such as anaphylactic
shock, hypotension (low blood pressure), and loss of consciousness.
An allergen associated with this type of reaction is peanut, although
latex products can induce similar reactions.[64] Initial treatment
is with epinephrine (adrenaline), often carried by known patients in
the form of an Epi-pen or Twinject.[65][66] Dietary habits are the habitual decisions a person or culture makes
when choosing what foods to eat.[67] Although humans are omnivores,
many cultures hold some food preferences and some food taboos. Dietary
choices can also define cultures and play a role in religion. For example,
only kosher foods are permitted by Judaism, and halal foods by Islam,
in the diet of believers.[68] In addition, the dietary choices of different
countries or regions have different characteristics. This is highly
related to a culture's cuisine. Dietary habits play a significant role in the health and mortality
of all humans. Imbalances between the consumed fuels and expended energy
results in either starvation or excessive reserves of adipose tissue,
known as body fat.[69] Poor intake of various vitamins and minerals
can lead to diseases which can have far-reaching effects on health.
For instance, 30% of the world's population either has, or is at risk
for developing, Iodine deficiency.[70] It is estimated that at least
3 million children are blind due to vitamin A deficiency.[71] Vitamin
C deficiency results in scurvy.[72] Calcium, Vitamin D and phosphorus
are inter-related; the consumption of each may affect the absorption
of the others. Kwashiorkor and marasmus are childhood disorders caused
by lack of dietary protein.[73] Many individuals limit what foods they eat for reasons of morality,
or other habit. For instance vegetarians choose to forgo food from
animal sources to varying degrees. Others choose a healthier diet,
avoiding sugars or animal fats and increasing consumption of dietary
fiber and antioxidants.[74] Obesity, a serious problem in the western
world, leads to higher chances of developing heart disease, diabetes,
and many other diseases.[75] More recently, dietary habits have been
influenced by the concerns that some people have about possible impacts
on health or the environment from genetically modified food.[76] Further
concerns about the impact of industrial farming (grains) on animal
welfare, human health and the environment are also having an effect
on contemporary human dietary habits. This has led to the emergence
of a counterculture with a preference for organic and local food.[77] Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as scurvy, obesity or osteoporosis, as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health. Nutrients in food are grouped into several categories. Macronutrients means fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally food contains water and dietary fiber. As previously discussed, the body is designed by natural selection
to enjoy sweet and fattening foods for evolutionary diets, ideal for
hunter and gatherers. Thus, sweet and fattening foods in nature are
typically rare and are very pleasurable to eat. In modern times, with
advanced technology, obtaining, creating and commercing enjoyable foods
is easily available to consumers. Unfortunately this promotes obesity
in adults and children alike. Some countries list a legal definition of food. These countries list
food as any item that is to be processed, partially processed or unprocessed
for consumption. The listing of items included as foodstuffs include
any substance, intended to be, or reasonably expected to be, ingested
by humans. In addition to these foodstuffs, drink, chewing gum, water
or other items processed into said food items are part of the legal
definition of food. Items not included in the legal definition of food
include animal feed, live animals unless being prepared for sale in
a market, plants prior to harvesting, medicinal products, cosmetics,
tobacco and tobacco products, narcotic or psychotropic substances,
and residues and contaminants.[78] slow food, fast food, junk food, whole food, organic food, natural food The Wikipedia article on this page is released under CC-BY-SA. |
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