Food - Wikipedia

12/30/2020 Food - Wikipedia
Food
Food is any substance[1] consumed to provide nutritional support for 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 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.
Omnivorous humans 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 agriculture. As
Various foods
agricultural technologies increased, humans settled into agriculture lifestyles with diets shaped by the
agriculture opportunities in their geography. Geographic and cultural differences has led to creation of
numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and
dishes. As cultures have mixed through forces like international trade and globalization, ingredients have
become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange
of different food traditions and practices.
Today, the majority of the food energy required by the ever-increasing population of the world 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.[2] Addressing the carbon intensity of the Kushari, an Egyptian dish
food system and food waste are important mitigation measures in the global response to climate change.
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. 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". Because of these fundamental rights, food security is often a priority international policy activity; for example
Sustainable Development Goal 2 "Zero hunger" is meant to eliminate hunger by 2030. 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, and are often subject to national regulation by institutions, like the Food and Drug
Administration in the United States.
Contents
Food sources
Plants
Animals
Classifications and types of food
Adulterated food
Camping food
Diet food
Finger food
Fresh food
Frozen food
Functional food
Health food
Healthy food
Live food
Medical food
Natural foods
Negative-calorie food
Organic food
Peasant foods
Prison food
Seasonal food
Shelf-stable food
Space food
Traditional food
Whole food
Taste perception
Sweet
Sour
Salty
Bitter
Umami
Cuisine
https://en.wikipedia.org/wiki/Food 1/21
Presentation
Food preparation
Restaurants
Economy
Production
Food manufacturing
International food imports and exports
Marketing and retailing
Prices
As investment
Problems
Nutrition and dietary problems
Hunger and starvation
Food waste
Policy
Legal definition
Right to food
Food security
International aid
Safety
Allergies
Other health issues
Diet
Cultural and religious diets
Diet deficiencies
Moral, ethical, and health-conscious diets
See also
References
Sources
Further reading
External links
Food sources
Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding
them food derived from plants. Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.[3] Corn (maize),
wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide.[4][5][6] Most of the grain that is produced worldwide is
fed to livestock.
Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the
preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-
green algae such as Spirulina.[7] Inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an
ingredient.
Plants
Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food. Many of
these plant species have several distinct cultivars.[8]
Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients
necessary for the plant's initial growth, including many healthful fats, such as omega fats. In fact, the majority of
food consumed by human beings are seed-based foods. Edible seeds include cereals (corn, wheat, rice, et
cetera), legumes (beans, peas, lentils, et cetera), and nuts. Oilseeds are often pressed to produce rich oils -
sunflower, flaxseed, rapeseed (including canola oil), sesame, et cetera.[9]
Seeds are typically high in unsaturated fats and, in moderation, are considered a health food. However, not all
seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, while seeds from cherries and
apples contain cyanide which could be poisonous only if consumed in large volumes.[10]
Fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved Foods from plant sources
such that the fruits of the former are an attractive food source to the latter, because animals that eat the fruits
may 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.[11] (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 (potatoes and carrots), bulbs (onion
family), leaf vegetables (spinach and lettuce), stem vegetables (bamboo shoots and asparagus), and inflorescence vegetables (globe artichokes and
broccoli and other vegetables such as cabbage or cauliflower).[12]
Animals
Animals are 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 muscle systems or from
organs (offal).
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, Various raw meats
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.[13]
Some cultures and people do not consume meat or animal food products for cultural, dietary, health, ethical, or ideological reasons. Vegetarians
choose to forgo food from animal sources to varying degrees. Vegans do not consume any foods that are or contain ingredients from an animal
source.
Classifications and types of food

Broad classifications are covered below. For regional types, see Cuisine.
Adulterated food
Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another
substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual
quality of food item. These substances may be either available food items or non-food items. Among meat and meat products some of the items used
to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed.[14]
Camping food
Camping food includes ingredients used to prepare food suitable for backcountry camping and backpacking. The foods
differ substantially from the ingredients found in a typical home kitchen. The primary differences relate to campers' and
backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content.
To address these needs, camping food is often made up of either freeze-dried, precooked or dehydrated ingredients. Many
campers use a combination of these foods.
Freeze-dried bacon bars
Freeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. that can be used as
Freeze-dried ingredients are often considered superior to dehydrated ingredients however because they rehydrate at camp camping food
faster and retain more flavor than their dehydrated counterparts. Freeze-dried ingredients take so little time to rehydrate
that they can often be eaten without cooking them first and have a texture similar to a crunchy chip.
Dehydration can reduce the weight of the food by sixty to ninety percent by removing water through evaporation. Some
foods dehydrate well, such as onions, peppers, and tomatoes.[15][16] Dehydration often produces a more compact, albeit
slightly heavier, end result than freeze-drying.
Surplus precooked military Meals, Meals, Ready-to-Eat (MREs) are sometimes used by campers. These meals contain Contents of a MRE
pre-cooked foods in retort pouches. A retort pouch is a plastic and metal foil laminate pouch that is used as an alternative package
to traditional industrial canning methods.
Diet food
Diet food or dietetic food refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, abhor/adhore
sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or a
change in body type, although bodybuilding supplements are designed to aid in gaining weight or muscle.
The process of making a diet version of a food usually requires finding an acceptable low-food-energy substitute for some
high-food-energy ingredient.[17] This can be as simple as replacing some or all of the food's sugar with a sugar substitute
as is common with diet soft drinks such as Coca-Cola (for example Diet Coke). In some snacks, the food may be baked A "low fat" child's meal
instead of fried thus reducing the food energy. In other cases, low-fat ingredients may be used as replacements. from Burger King, with
"apple fries" replacing
In whole grain foods, the higher fiber content effectively displaces some of the starch components of the flour. Since fried potato chips, and a
certain fibers have no food energy, this results in a modest energy reduction. Another technique relies on the intentional serving of macaroni and
addition of other reduced-food-energy ingredients, such as resistant starch or dietary fiber, to replace part of the flour and cheese as its main dish
achieve a more significant energy reduction.
Finger food
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon,
chopsticks, or other utensils.[18] In some cultures, food is almost always eaten with the hands; for example, Ethiopian
cuisine is eaten by rolling various dishes up in injera bread.[19] Foods considered street foods are frequently, though not
exclusively, finger foods.
In the western world, finger foods are often either appetizers (hors d'œuvres) or entree/main course items. Examples of
Afternoon tea finger
these are miniature meat pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings,
foods
spring rolls, miniature quiches, samosas, sandwiches, Merenda or other such based foods, such as pitas or items in buns,
bhajjis, potato wedges, vol au vents, several other such small items and risotto balls (arancini). Other well-known foods
that are generally eaten with the hands include hamburgers, pizza, Chips, hot dogs, fruit and bread.
In East Asia, foods like pancakes or flatbreads (bing 饼) and street foods such as chuan (串, also pronounced chuan) are often eaten with the hands.
Fresh food
Fresh food is food which has not been preserved and has not spoiled yet. For vegetables and fruits, this means that they
have been recently harvested and treated properly postharvest; for meat, it has recently been slaughtered and butchered;
for fish, it has been recently caught or harvested and kept cold.
Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging.
Soured cream may be considered "fresh" (crème fraîche). Fresh fruits.
Fresh food has not been dried, smoked, salted, frozen, canned, pickled, or otherwise preserved.[20]
Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and
trappers have preserved grains and produce in unheated buildings during the winter season.[21] Freezing food slows down
decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food
commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The kinetics of the freezing is
important to preserve food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular
structure. Cryogenic freezing is the quickest freezing technology available utilizing the extremely low temperature of
liquid nitrogen −196 °C (−320 °F).[22]
Preserving food in domestic kitchens during modern times is achieved using household freezers. Accepted advice to
householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's
Waste & Resources Action Programme) promotes the freezing of food "as soon as possible up to the product's 'use by'
Cutting frozen tuna
date". The Food Standards Agency was reported as supporting the change, providing the food had been stored correctly
using a bandsaw in the
up to that time.[23] Tsukiji fish market in
Tokyo, Japan (2002)
Functional food
A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or
more of existing ingredients.[24] The term may also apply to traits purposely bred into existing edible plants, such as purple or gold potatoes having
enriched anthocyanin or carotenoid contents, respectively.[25] Functional foods may be "designed to have physiological benefits and/or reduce the
risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food and consumed as part of a regular
diet".[26]
The term was first used in Japan in the 1980s where there is a government approval process for functional foods called Foods for Specified Health
Use (FOSHU).[27]
Health food
Health food is food marketed to provide human health effects beyond a normal healthy diet required for human nutrition. Foods marketed as health
foods may be part of one or more categories, such as natural foods, organic foods, whole foods, vegetarian foods or dietary supplements. These
products may be sold in health food stores or in the health food or organic sections of grocery stores.
Healthy food
A healthy diet is a diet that helps to maintain or improve overall health. A healthy diet provides the body with essential
nutrition: fluid, macronutrients, micronutrients, and adequate calories.[28][29]
For people who are healthy, a healthy diet is not complicated and contains mostly fruits, vegetables, and whole grains, and
includes little to no processed food and sweetened beverages. The requirements for a healthy diet can be met from a
variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following
a vegan diet.[30] Various nutrition guides are published by medical and governmental institutions to educate individuals
on what they should be eating to be healthy. Nutrition facts labels are also mandatory in some countries to allow
consumers to choose between foods based on the components relevant to health.[31]
A healthy lifestyle includes getting exercise every day along with eating a healthy diet. A healthy lifestyle may lower
disease risks, such as obesity, heart disease, type 2 diabetes, hypertension and cancer.[28][32]
Leafy green, allium, and
There are specialized healthy diets, called medical nutrition therapy, for people with various diseases or conditions. There cruciferous vegetables
are also prescientific ideas about such specialized diets, as in dietary therapy in traditional Chinese medicine. are key components of a
healthy diet
The World Health Organization (WHO) makes the following 5 recommendations with respect to both populations and
individuals:[33]
1. Maintain a healthy weight by eating roughly the same number of calories that your body is using.
2. Limit intake of fats. Not more than 30% of the total calories should come from fats. Prefer unsaturated fats to saturated fats. Avoid trans fats.
3. Eat at least 400 grams of fruits and vegetables per day (potatoes, sweet potatoes, cassava and other starchy roots do not count). A healthy diet
also contains legumes (e.g. lentils, beans), whole grains and nuts.
4. Limit the intake of simple sugars to less than 10% of calorie (below 5% of calories or 25 grams may be even better)[34]
5. Limit salt / sodium from all sources and ensure that salt is iodized. Less than 5 grams of salt per day can reduce the risk of cardiovascular
disease.[35]
Live food
Live food is living food for carnivorous or omnivorous animals kept in captivity; in other words, small animals such as
insects or mice fed to larger carnivorous or omnivorous species kept either in a zoo or as a pet.
Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from alligators to
various snakes, frogs and lizards, but also including other, non-reptile, non-amphibian carnivores and omnivores (for
instance, skunks, which are omnivorous mammals, can technically be fed a limited amount of live food, though this is not
a common practice). Common live food ranges from crickets (used as an inexpensive form of feed for carnivorous and "Pinkie" mice for sale as
omnivorous reptiles such as bearded dragons and commonly available in pet stores for this reason), waxworms, live food for reptiles
mealworms and to a lesser extent cockroaches and locusts, to small birds and mammals such as mice or chickens.
Medical food
Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has
distinctive nutritional needs that cannot be met by normal diet alone. In the United States they were defined in the Food
and Drug Administration's 1988 Orphan Drug Act Amendments[36] and are subject to the general food and safety labeling
requirements of the Federal Food, Drug, and Cosmetic Act. In Europe the European Food Safety Authority established
definitions for "foods for special medical purposes" (FSMPs) in 2015.[37]
Medical foods, called "food for special medical purposes" in Europe,[38] are distinct from the broader category of foods for
special dietary use, from traditional foods that bear a health claim, and from dietary supplements. In order to be
considered a medical food the product must, at a minimum:[39][40]
be a food for oral ingestion or tube feeding (nasogastric tube)

Novartis Fibersource HN
be labeled for the dietary management of a specific medical disorder, disease or condition for which there are medical food deployed
distinctive nutritional requirements, and on an IV pole
be intended to be used under medical supervision.
Medical foods can be classified into the following categories:
Nutritionally complete formulas

Nutritionally incomplete formulas
Formulas for metabolic disorders
Oral rehydration products
Natural foods
Natural foods and "all-natural foods" are widely used terms in food labeling and marketing with a variety of definitions,
most of which are vague. The term is often assumed to imply foods that are not processed and whose ingredients are all
natural products (in the chemist's sense of that term), thus conveying an appeal to nature. But the lack of standards in
most jurisdictions means that the term assures nothing. In some countries, the term "natural" is defined and enforced. In
others, such as the United States, it is not enforced.
“Natural foods” are often assumed to be foods that are not processed, or do not contain any food additives, or do not
contain particular additives such as hormones, antibiotics, sweeteners, food colors, or flavorings that were not originally
in the food.[41] In fact, many people (63%) when surveyed showed a preference for products labeled "natural" compared to
the unmarked counterparts, based on the common belief (86% of polled consumers) that the term "natural" indicated that
the food does not contain any artificial ingredients.[42] The terms are variously used and misused on labels and in
advertisements.[43]
The term “natural” is
The international Food and Agriculture Organization’s Codex Alimentarius does not recognize the term “natural” but does applied to many foods,
have a standard for organic foods.[44] but does not have a
consistent meaning.
Negative-calorie food
A negative-calorie food is food that supposedly requires more food energy to be digested than the food provides. Its thermic effect or specific
dynamic action – the caloric "cost" of digesting the food – would be greater than its food energy content. Despite its recurring popularity in dieting
guides, there is no scientific evidence supporting the idea that any food is calorically negative. While some chilled beverages are calorically negative,
the effect is minimal[45] and drinking large amounts of water can be dangerous.
Organic food
Organic food is food produced by methods that comply with the standards of organic farming. Standards vary worldwide, but organic farming in
general features practices that strive to cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic
products may restrict the use of certain pesticides and fertilizers in farming. In general, organic foods are also usually not processed using
irradiation, industrial solvents or synthetic food additives.[46]
Currently, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to
obtain special certification in order to market food as organic within their borders. In the context of these regulations,
organic food is produced in a way that complies with organic standards set by regional organizations, national
governments, and international organizations. Although the produce of kitchen gardens may be organic, selling food with
an organic label is regulated by governmental food safety authorities, such as the US Department of Agriculture (USDA)
or European Commission (EC).[47]
Fertilizing and the use of pesticides in conventional farming has caused, and is causing, enormous damage worldwide to
local ecosystems, biodiversity, groundwater and drinking water supplies, and sometimes farmer health and fertility. These
environmental, economic and health issues are intended to be minimized or avoided in organic farming. From a Organic fruits and
consumers perspective, there is not sufficient evidence in scientific and medical literature to support claims that organic vegetables at a farmers'
food is safer or healthier to eat than conventionally grown food. While there may be some differences in the nutrient and market in Argentina
antinutrient contents of organically- and conventionally-produced food, the variable nature of food production and
handling makes it difficult to generalize results.[48][49][50][51][52] Claims that organic food tastes better are generally not
supported by tests.[49][53]
Peasant foods
Peasant foods are dishes specific to a particular culture, made from accessible and inexpensive ingredients, and usually
prepared and seasoned to make them more palatable. They often form a significant part of the diets of people who live in
poverty, or have a lower income compared to the average for their society or country.
Peasant foods have been described as being the diet of peasants, that is, tenant or poorer farmers and their farm
workers,[54] and by extension, of other cash-poor people. They may use ingredients, such as offal and less-tender cuts of
meat, which are not as marketable as a cash crop. Characteristic recipes often consist of hearty one-dish meals, in which
chunks of meat and various vegetables are eaten in a savory broth, with bread or other staple food. Sausages are also
amenable to varied readily available ingredients, and they themselves tend to contain offal and grains. Acquacotta soup
Peasant foods often involve skilled preparation by knowledgeable cooks using inventiveness and skills passed down from
earlier generations. Such dishes are often prized as ethnic foods by other cultures and by descendants of the native culture who still desire these
traditional dishes.
Prison food
Prison food is the term for meals served to prisoners while incarcerated in correctional institutions. While some prisons
prepare their own food, many use staff from on-site catering companies. Many prisons today support the requirements of
specific religions, as well as vegetarianism.[55] It is said that prison food of many developed countries is adequate to
maintain health and dieting.[56]
Prisoners lining up for

food in the prison of
Malang, Java, some
time between 1921 and
1932
Seasonal food
"Seasonal" here refers to the times of the year when the harvest or the flavor of a given type of food is at its peak. This is usually the time when the
item is harvested, with some exceptions; an example being sweet potatoes which are best eaten quite a while after harvest. It also appeals to people
who prefer a low carbon diet that reduces the greenhouse gas emissions resulting from food consumption (Food miles).
Shelf-stable food
Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed
container. This includes foods that would normally be stored refrigerated but which have been processed so that they can
be safely stored at room or ambient temperature for a usefully long shelf life.
Various food preservation and packaging techniques are used to extend a food's shelf life. Decreasing the amount of
available water in a product, increasing its acidity, or irradiating[57] or otherwise sterilizing the food and then sealing it in
an air-tight container are all ways of depriving bacteria of suitable conditions in which to thrive. All of these approaches Packaged freeze-dried
can all extend a food's shelf life without unacceptably changing its taste or texture. eggs can be shelf-stable
For some foods, alternative ingredients can be used. Common oils and fats become rancid relatively quickly if not
refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food
production, but recent concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions.[58] Even
where trans fats are not prohibited, in many places there are new labeling laws (or rules), which require information to be printed on packages, or to
be published elsewhere, about the amount of trans fat contained in certain products.
Space food
Space food is a type of food product created and processed for consumption by astronauts in outer space. The food has specific requirements of
providing balanced nutrition for individuals working in space while being easy and safe to store, prepare and consume in the machinery-filled
weightless environments of crewed spacecraft.
In recent years, space food has been used by various nations engaging in space programs as a way to share and show off
their cultural identity and facilitate intercultural communication. Although astronauts consume a wide variety of foods
and beverages in space, the initial idea from The Man in Space Committee of the Space Science Board in 1963 was to
supply astronauts with a formula diet that would supply all the needed vitamins and nutrients.[59]
Food aboard the Space

Shuttle served on a tray.
Note the use of
magnets, springs, and
Velcro to hold the cutlery
and food packets to the
tray
Traditional food
Traditional foods are foods and dishes that are passed through generations[60] or which have
been consumed many generations.[61] Traditional foods and dishes are traditional in nature, and
may have a historic precedent in a national dish, regional cuisine[60] or local cuisine. Traditional
foods and beverages may be produced as homemade, by restaurants and small manufacturers,
and by large food processing plant facilities.[62]
Some traditional foods have geographical indications and traditional specialities in the European
Union designations per European Union schemes of geographical indications and traditional
specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and
Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of
quality agricultural products and foodstuffs.[63]
This article also includes information about traditional beverages.
Bryndzové halušky (potato dumplings with sheep's-

milk cheese) is a traditional food of shepherds in
Slovakia.
Whole food
Whole foods are plant foods that are unprocessed and unrefined, or processed and refined as little as possible, before
being consumed.[64] Examples of whole foods include whole grains, tubers, legumes, fruits, vegetables.[65]
There is some confusion over the usage of the term surrounding the inclusion of certain foods, in particular animal foods.
The modern usage of the term whole foods diet is now widely synonymous with "whole foods plant-based diet" with
animal products, oil and salt no longer constituting whole foods.[66]
The earliest use of the term in the post-industrial age appears to be in 1946 in The Farmer, a quarterly magazine
published and edited from his farm by F. Newman Turner, a writer and pioneering organic farmer. The magazine
sponsored the establishment of the Producer-Consumer Whole Food Society Ltd, with Newman Turner as president and
Derek Randal as vice-president.[67] Whole food was defined as "mature produce of field, orchard, or garden without
subtraction, addition, or alteration grown from seed without chemical dressing, in fertile soil manured solely with animal
and vegetable wastes, and composts therefrom, and ground, raw rock and without chemical manures, sprays, or Unrefined, whole foods
insecticides," having intent to connect suppliers and the growing public demand for such food.[67] Such diets are rich in
whole and unrefined foods, like whole grains, dark green and yellow/orange-fleshed vegetables and fruits, legumes, nuts
and seeds.[64]
Taste perception
Animals, specifically humans, have five 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.[68] Water, while important for
survival, has no taste.[69] Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.
Sweet
Generally regarded as the most pleasant taste, 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.[70] 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. Structure of sucrose
The stevia plant contains a compound known as steviol which, when extracted, has 300 times the sweetness of
sugar while having minimal impact on blood sugar.[71]
Sour
Sourness is caused by the taste of acids, such as vinegar 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.[72] Many foods, however, are
slightly acidic, and help stimulate the taste buds and enhance flavor.
Salty
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, although to eat pure salt is regarded as highly unpleasant. There are
many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel,
kosher salt, mined salt, and grey salt. Other than enhancing flavor, its significance is that the body needs and
maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has
been added to it, a necessary 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. Historically salt has long been
used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.[73]
Salt mounds in Bolivia
Bitter
Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon
rind, and some types of fruit are known to be bitter.
Umami
Umami (/uːˈmɑːmi/, from Japanese: 旨味 [ɯmami]) or savoriness is one of the five basic tastes.[74][75] It has
been described as savory and is characteristic of broths and cooked meats.[76][77]
People taste umami through taste receptors that typically respond to glutamates, which are widely present in
meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate
(MSG) or related substances.[78] Since umami has its own receptors rather than arising out of a combination of
the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.[75][79]
Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and
preserved fish such as maldive fish), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast
Tomatoes are rich in umami
extract, cheeses, and soy sauce.
components.
Cuisine
Many scholars claim that the rhetorical function of food is to represent the culture of a country, and that it can
be used as a form of communication. According to Goode, Curtis and Theophano, food "is the last aspect of an
ethnic culture to be lost".[80]
Many cultures have a recognizable cuisine, a specific set of cooking traditions using various spices or a
combination of flavors unique to that culture, which 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. Soy sauce is also rich in umami
components.
Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Cajun, Thai, African,
Indian and Nepalese. 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 than others, for evolutionary purposes.
Presentation
Aesthetically pleasing and eye-appealing food presentations can encourage people to consume foods. A common Japanese foods containing umami
saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good
flavor, even if unsatisfactory.[81][82]
Texture plays a crucial role in the enjoyment of eating foods. Contrasts in

textures, such as something crunchy in an otherwise smooth dish, may
increase the appeal of eating it. Common examples include adding granola
to yogurt, adding croutons to a salad or soup, and toasting bread to enhance
its crunchiness for a smooth topping, such as jam or butter.[83]
Another universal phenomenon regarding food is the appeal of contrast in

taste and presentation. For example, such opposite flavors as sweetness and
A French basil salmon terrine, with
saltiness tend to go well together, as in kettle corn and nuts. Typical Balinese cuisine in
eye-appealing garnishes Indonesia
Food preparation
While many foods can be eaten raw, many also 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; 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.[84]
Animal preparation
The preparation of animal-based food usually involves 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 masse 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 with religious
law, such as kosher, shechita, and dhabīḥah halal. Strict interpretations of kashrut require the animal to be fully
aware when its carotid artery is cut.[85]
On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and
pre-wrap them for commercial sale or wrap them to order in butcher paper. In addition, fish and seafood may
be fabricated into smaller cuts by a fishmonger. However, fish butchery may be done onboard a fishing vessel
and quick-frozen for the preservation of quality.[86]
Raw food preparation A refrigerator helps to keep foods

fresh.
Certain cultures highlight animal and vegetable foods in a 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 seafood.
Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon, mixed with various
ingredients and served with baguettes, brioche, or frites.[87] In Italy, carpaccio is a dish of very thinly sliced raw
beef, drizzled with a vinaigrette made with olive oil.[88] The health food movement known as raw foodism
Many types of fish ready to be promotes a mostly vegan diet of raw fruits, vegetables, and grains prepared in various ways, including juicing,
eaten, including salmon and tuna food dehydration, sprouting, and other methods of preparation that do not heat the food above 118 °F
(47.8 °C).[89] An example of a raw meat dish is ceviche, 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.
Cooking
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 cook.[90] The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic,
agricultural, economic, cultural, and religious considerations that affect it.[91]
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.[92] Cooking certain proteins, such as egg
whites, meats, and fish, denatures the protein, causing it to firm. There is archaeological evidence of roasted
foodstuffs at Homo erectus campsites dating from 420,000 years ago.[93] Boiling as a means of cooking requires a
container, and has been practiced at least since the 10th millennium BC with the introduction of pottery.[94]
Cooking with a wok in China Cooking equipment
There are many different types of equipment used for cooking.
Ovens are mostly hollow devices that get very hot (up to 500 °F (260 °C)) 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, which is a cylindrical clay oven which operates at a single high temperature.[95]
Western kitchens use variable temperature convection ovens, conventional ovens, toaster ovens, or non-radiant
heat ovens like the microwave oven. Classic Italian cuisine includes the use of a brick oven containing burning
wood. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.[96]
Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned A stainless steel frying pan
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 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, and deep-frying.[97]
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.[98] A Mexican style of barbecue is called barbacoa, which involves the cooking of meats such
as whole sheep over an 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 or smaller cuts are grilled.[99]
A traditional asado (barbecue)
Restaurants
Restaurants employ chefs to prepare the food, and waiters to serve customers at the table.[100] The term
restaurant comes from an old term for a restorative meat broth; this broth (or bouillon) was served in elegant
outlets in Paris from the mid 18th century.[101][102] These refined "restaurants" were a marked change from the
usual basic eateries such as inns and taverns,[102] and some had developed from early Parisian cafés, such as
Café Procope, by first serving bouillon, then adding other cooked food to their menus.[103]
Commercial eateries existed during the Roman period, with evidence of 150 "thermopolia", a form of fast food
restaurant, found in Pompeii,[104] and urban sales of prepared foods may have existed in China during the Song
dynasty.[105] Café Procope in Paris was founded
in 1686
In 2005, the population of the United States spent $496 billion on out-of-home dining. Expenditures by type of
out-of-home dining were 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 others, which includes military bases.[106]
Economy
Food systems have complex economic and social value chains that effect many parts of the global economy.
Production
Most food has always been obtained through agriculture. With increasing concern over both the methods and
products of modern industrial agriculture, there has been a growing trend toward sustainable agricultural
practices. This approach, partly fueled by consumer demand, encourages biodiversity, local self-reliance and The Allyn House restaurant menu (5
organic farming methods.[107] Major influences on food production include international organizations (e.g. the March 1859)
World Trade Organization and Common Agricultural Policy), national government policy (or law), and war.[108]
Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but
also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than
compromised. According to the International Water Management Institute and UNEP, well-managed
agroecosystems not only provide food, fiber and animal products, they also provide services such as flood
mitigation, groundwater recharge, erosion control and habitats for plants, birds, fish and other animals.[109]
SeaWiFS image for the global

Food manufacturing biosphere
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, fermenting, and smoking.[110] Food manufacturing arose during the industrial revolution in the
19th century.[111] This development took advantage of new mass markets and emerging 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.[112] Global average daily calorie
consumption in 1995
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.[113] 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.[112]
International food imports and exports

Food imports in 2005
The World Bank reported that the European Union was the top food importer in 2005, followed at a distance by
the US and Japan. Britain's need for food was especially well-illustrated in World War II. Despite the
implementation of food rationing, Britain remained dependent on food imports and the result was a long term
engagement in the Battle of the Atlantic.
Food is 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.[114] Between 1961 and 1999, there
was a 400% increase in worldwide food exports.[115] Some countries are now economically dependent on food
exports, which in some cases account for over 80% of all exports.[116] Population density by country
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.[117] 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.[118]
Marketing and retailing A tractor pulling a chaser bin
Food marketing brings together the producer and the consumer. 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.[119] 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.[91][112] With the onset of industrialization and the development of the food processing Packaged household food items
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.[91][120]
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.[121]
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
Packaged food aisles of supermarket in
power over farmers and processors, and strong influence over consumers. Nevertheless, less than 10% of
Portland, Oregon, United States of
consumer spending on food goes to farmers, with larger percentages going to advertising, transportation,
America
and intermediate corporations.[122]
Prices
Food prices refer to the average price level for food across countries, regions and on a global scale.[123] Food prices have an impact on producers and
consumers of food.
Price levels depend on the food production process, including food marketing and food distribution. Fluctuation
in food prices is determined by a number of compounding factors.[124] Geopolitical events, global demand,
exchange rates,[125] government policy, diseases and crop yield, energy costs, availability of natural resources
for agriculture,[126] food speculation,[127][128][129] changes in the use of soil and weather events have a direct
impact on the increase or decrease of food prices.[130]
The consequences of food price fluctuation are multiple. Increases in food prices endangers food security,
particularly for developing countries, and can cause social unrest.[131][132][133] Increases in food prices is related
to disparities in diet quality and health,[134] particularly among vulnerable populations, such as women and
children.[135] Tomatos Price Per Pound
Food prices will on average continue to rise due to a variety of reasons. Growing world population will put more
pressure on the supply and demand. Climate change will increase extreme weather events, including droughts,
storms and heavy rain, and overall increases in temperature will have an impact on food production.[136]
To a certain extent, adverse price trends can be counteracted by food politics.
As investment
Food speculation is betting on food prices (unregulated) financial markets. Food speculation by global players
like banks, hedge funds or pension funds is alleged to cause price swings in staple foods such as wheat, maize FAO Food Price Index
and soy – even though too large price swings in an idealized economy are theoretically ruled out: Adam Smith in
1776 reasoned that the only way to make money from commodities trading is by buying low and selling high,
which has the effect of smoothing out price swings and mitigating shortages.[137][138] For the actors, the
apparently random swings are predictable, which means potential huge profits. For the global poor, food
speculation and resulting price peaks may result in increased poverty or even famine.[139]
In contrast to food hoarding, speculation does not mean that real food shortages or scarcity need to be evoked,
the price changes are only due to trading activity.[140]
The 2007–08 world food price crisis is thought to have been be partially caused by speculation.[140][141][142]
Problems
Because of its centrality to human life, problems related to access, quality and production of food effect every
aspect of human life.
Nutrition and dietary problems
Between the extremes of optimal health and death from starvation or malnutrition, there is an array of disease
Some essential food products
states that can be caused or alleviated by changes in diet. Deficiencies, excesses, and imbalances in diet can including bread, rice and pasta
produce negative impacts on health, which may lead to various health problems such as scurvy, obesity, or
osteoporosis, diabetes, cardiovascular diseases 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 are 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 hunters and gatherers. Thus, sweet and fattening foods in nature are typically rare
and are very pleasurable to eat. In modern times, with advanced technology, enjoyable foods are easily available
to consumers. Unfortunately, this promotes obesity in adults and children alike.
Hunger and starvation
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 MyPlate replaced MyPyramid as the
human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably USDA nutrition guide.
during times of war.[108]
Starvation is a significant international problem. Approximately 815 million people are undernourished, and over 16,000 children die per day from
hunger-related causes.[143] Food deprivation is regarded as a deficit need in Maslow's hierarchy of needs and is measured using famine scales.[144]
Food waste
Food waste or food loss is food that is not eaten. The causes of food waste or loss are numerous and occur
throughout the food system, during production, processing, distribution, retail and consumption. Global food
loss and waste[146] amount to between one-third[147] and one-half[148] of all food produced. In low-income
countries, most loss occurs during production, while in developed countries much food – about 100 kilograms
(220 lb) per person per year – is wasted at the consumption stage.[149]
Food waste is a major part of the impact of agriculture on climate change. and other environmental issues. The
Food and Agricultural Organization estimated in 2014 that food waste lost causes a global economic,
environmental and social cost of $2.6 trillion a year and is responsible for 8 percent of global greenhouse gas
emissions.[150] Moreover, food waste that is not handled or reclaimed properly, i.e. through composting, can Fruit and vegetables in a dumpster,
have many negative environmental consequences. For example, landfill gas from anaerobic digestion of organic discarded uneaten
matter is a major source of the greenhouse gas methane, and un-reclaimed phosphorus in food waste, leads to
further phosphate mining. Moreover reducing food waste in all parts of the food system is an important part of
reducing the environmental impact of agriculture, by reducing the total amount of water, land and other
resources needed to feed the global community.
The international community has identified reduction of food waste as an important part of developing a
sustainable economy with Sustainable Development Goal 12 seeking to "Halve global per capita food waste".[151]
Moreover, climate change mitigation strategies prominently feature reducing food waste; for example Project
Drawdown describes reducing food waste as one of the more effective ways to reduce carbon intensity of the
food system.[150]
Food recovered by food waste critic
Rob Greenfield in Madison,
Policy Wisconsin from two days of
recovery from dumpsters.[145]
Food policy is the area of public policy concerning how food is produced, processed, distributed, purchased, or
provided. Food policies are designed to influence the operation of the food and agriculture system balanced with
ensuring human health needs. This often includes decision-making around production and processing techniques, marketing, availability,
utilization and consumption of food, in the interest of meeting or furthering social objectives. Food policy can be promulgated on any level, from
local to global, and by a government agency, business, or organization. Food policymakers engage in activities such as regulation of food-related
industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling, and even
the qualifications of a product to be considered organic.[152]
Most food policy is initiated at the domestic level for purposes of ensuring a safe and adequate food supply for
the citizenry.[153] In a developing nation, there are three main objectives for food policy: to protect the poor
from crises, to develop long-run markets that enhance efficient resource use, and to increase food production
that will in turn promote an increase in income.[154]
Food policy comprises the mechanisms by which food-related matters are addressed or administered by
governments, including international bodies or networks, and by public institutions or private organizations.
Agricultural producers often bear the burden of governments' desire to keep food prices sufficiently low for
growing urban populations. Low prices for consumers can be a disincentive for farmers to produce more food,
often resulting in hunger, poor trade prospects, and an increased need for food imports.[153]
In a more developed country such as the United States, food and nutrition policy must be viewed in context with
regional and national economic concerns, environmental pressures, maintenance of a social safety net, health,
encouragement of private enterprise and innovation, and an agrarian landscape dominated by fewer, larger
mechanized farms.[155] Industrialized countries strive to ensure that farmers earn relatively stable incomes
despite price and supply fluctuations and adverse weather events. The cost of subsidizing farm incomes is
Rice
passed along to consumers in the form of higher food prices.[153]
Legal definition
Some countries list a legal definition of food, often referring them with the word foodstuff. These countries list food as any item that is to be
processed, partially processed, or unprocessed for consumption. The listing of items included as food includes 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.[156]
Right to food
The right to food, and its variations, is a human right protecting the right of people
to feed themselves in dignity, implying that sufficient food is available, that people
have the means to access it, and that it adequately meets the individual's dietary
needs. The right to food protects the right of all human beings to be free from
hunger, food insecurity and malnutrition.[160] The right to food does not imply that
governments have an obligation to hand out free food to everyone who wants it, or a
right to be fed. However, if people are deprived of access to food for reasons beyond
their control, for example, because they are in detention, in times of war or after
natural disasters, the right requires the government to provide food directly.[161]
The right is derived from the International Covenant on Economic, Social and
Cultural Rights[161] which has 170 state parties as of April 2020.[158] States that
sign the covenant agree to take steps to the maximum of their available resources to Right to food around the world (as of 2011-2012).[157][158][159]
achieve progressively the full realization of the right to adequate food, both Adopted or drafting a framework law (19).
nationally and internationally.[162][160] In a total of 106 countries the right to food Constitutional, explicit as a right (23).
is applicable either via constitutional arrangements of various forms or via direct Constitutional, implicit in broader rights or as directive principle
applicability in law of various international treaties in which the right to food is (41).
protected.[163] Direct applicability via international treaties (103).
Committed by ratifying the International Covenant on Economic,
At the 1996 World Food Summit, governments reaffirmed the right to food and
Social and Cultural Rights (160).
committed themselves to halve the number of hungry and malnourished from 840
No known right to food.
to 420 million by 2015. However, the number has increased over the past years,
Note: The same country can fall in multiple categories; the colour
reaching an infamous record in 2009 of more than 1 billion undernourished people
given to a country corresponds to the highest listed category in which
worldwide.[160] Furthermore, the number who suffer from hidden hunger – a country falls.
micronutrient deficiences that may cause stunted bodily and intellectual growth in
children – amounts to over 2 billion people worldwide.[164]
Whilst under international law states are obliged to respect, protect and fulfill the right to food, the practical difficulties in achieving this human
right are demonstrated by prevalent food insecurity across the world, and ongoing litigation in countries such as India.[165][166] In the continents
with the biggest food-related problems – Africa, Asia and South America – not only is there shortage of food and lack of infrastructure but also
maldistribution and inadequate access to food.[167]
Food security
Food security is a measure of the availability of food and individuals' ability to access it. According the United
Nations’ Committee on World Food Security, food security is defined as the means that all people, at all times,
have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food
preferences and dietary needs for an active and healthy life.[168] The availability of food irrespective of class,
gender or region is another one. There is evidence of food security being a concern many thousands of years ago,
with central authorities in ancient China and ancient Egypt being known to release food from storage in times of
famine. At the 1974 World Food Conference the term "food security" was defined with an emphasis on supply;
food security is defined as the "availability at all times of adequate, nourishing, diverse, balanced and moderate
world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset
fluctuations in production and prices".[169] Later definitions added demand and access issues to the definition.
The final report of the 1996 World Food Summit states that food security "exists when all people, at all times,
have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food
preferences for an active and healthy life."[170][171]
Household food security exists when all members, at all times, have access to enough food for an active, healthy
life.[172] Individuals who are food secure do not live in hunger or fear of starvation.[173] Food insecurity, on the
other hand, is defined by the United States Department of Agriculture (USDA) as a situation of "limited or
uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire
acceptable foods in socially acceptable ways".[174] Food security incorporates a measure of resilience to future Africa Food Security 18
disruption or unavailability of critical food supply due to various risk factors including droughts, shipping (10665134354)
disruptions, fuel shortages, economic instability, and wars. In the years 2011–2013, an estimated 842 million
people were suffering from chronic hunger.[175] The Food and Agriculture Organization of the United Nations,
or FAO, identified the four pillars of food security as availability, access, utilization, and stability.[176] The United Nations (UN) recognized the Right
to Food in the Declaration of Human Rights in 1948,[173] and has since said that it is vital for the enjoyment of all other rights.[177]
The 1996 World Summit on Food Security declared that "food should not be used as an instrument for political and economic pressure".[171] Since
multiple different international agreements and mechanisms have been developed to address food security. The main global policy to reduce hunger
and poverty is in the Sustainable Development Goals. In particular Goal 2: Zero Hunger sets globally agreed on targets to end hunger, achieve food
security and improved nutrition, and promote sustainable agriculture by 2030.[178]
International aid
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.[179] 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.[180] 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.[181] International efforts to distribute
food to the neediest countries are often coordinated by the World Food Programme.[182]
Safety
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.[183] 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,
Salmonella bacteria is a common packaging, distribution, or sale. These foreign bodies can include pests or
cause of foodborne illness, their droppings, hairs, cigarette butts, wood chips, and all manner of other Africa Food Security 21
particularly in undercooked chicken contaminants. It is possible for certain types of food to become (10665132276)
and chicken eggs. contaminated if stored or presented in an unsafe container, such as a
ceramic pot with lead-based glaze.[183]
Food poisoning has been recognized as a disease since as early as Hippocrates.[184] The sale of rancid, contaminated, or adulterated food was
commonplace until the 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.[185] 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.[186]
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.[187]
Foods that spoil easily, such as meats, dairy, and seafood, must be prepared a certain way to avoid contaminating the people for whom they are
prepared. As such, the 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.[188]
Allergies
Some people have allergies or sensitivities to foods that 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.[189] 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.[189] 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.[189]
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.[189] Initial treatment is with
epinephrine (adrenaline), often carried by known patients in the form of an Epi-pen or Twinject.[190][191]
Other health issues
Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in
1981.[192] These cancer may be caused by carcinogens that are present in food naturally or as contaminants. Food contaminated with fungal growth
may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. Other carcinogens identified in food include
heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and
nitrosamines generated from nitrites used as food preservatives in cured meat such as bacon.[193]
Anticarcinogens that may help prevent cancer can also be found in many food especially fruit and vegetables. Antioxidants are important groups of
compounds that may help remove potentially harmful chemicals. It is however often difficult to identify the specific components in diet that serve to
increase or decrease cancer risk since many food, such as beef steak and broccoli, contain low concentrations of both carcinogens and
anticarcinogens.[193] There are many international certifications in the cooking field, such as Monde Selection, A.A. Certification, iTQi. They use
high-quality evaluation methods to make the food safer.
Diet
Cultural and religious diets
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, halal foods by Islam, and in Hinduism beef is restricted.[197] In addition, the dietary choices of
different countries or regions have different characteristics. This is highly related to a culture's cuisine.
Diet deficiencies
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.[198] Poor intake of various vitamins and minerals can lead to diseases that
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.[199] It is estimated that at least 3 million children are blind
due to vitamin A deficiency.[200] Vitamin C deficiency results in scurvy.[201] 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.[202]
Moral, ethical, and health-conscious diets
Many individuals limit what foods they eat for reasons of morality or other habits. For instance, Changes of food supply (by energy)[194][195]
vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier Other area (Yr 2010)[196] * Africa, sub-Sahara -
diet, avoiding sugars or animal fats and increasing consumption of dietary fiber and 2170 kcal/capita/day * N.E. and N. Africa - 3120
kcal/capita/day * South Asia - 2450
antioxidants.[203] Obesity, a serious problem in the western world, leads to higher chances of
kcal/capita/day * East Asia - 3040 kcal/capita/day
developing heart disease, diabetes, cancer and many other diseases.[204] More recently, dietary * Latin America / Caribbean - 2950
habits have been influenced by the concerns that some people have about possible impacts on health kcal/capita/day * Developed countries - 3470
or the environment from genetically modified food.[205] Further concerns about the impact of kcal/capita/day
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 movement with
a preference for organic and local food.[206]
See also
Bulk foods Industrial crop
Beverages List of foods
Food and Bioprocess Technology Lists of prepared foods
Food engineering Optimal foraging theory
Food, Inc., a 2009 documentary Outline of cooking
Food science Outline of nutrition
Future food technology
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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 (https://www.youtube.com/watch?v=VQsC7e2qAcY) (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
The dictionary definition of food at Wiktionary
Media related to food at Wikimedia Commons
Food Timeline (http://www.foodtimeline.org/)
Wikibooks Cookbook (https://wikibooks.org/wiki/Cookbook)

Food (http://www.bbc.co.uk/programmes/p00547n1), BBC Radio 4 discussion with Rebecca Spang, Ivan Day and Felipe Fernandez-Armesto (In
Our Time, 27 December 2001)
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12/30/2020 Food - Wikipedia

Classifications and types of food

be a food for oral ingestion or tube feeding (nasogastric tube)

Medical foods can be classified into the following categories:

Nutritionally complete formulas

Prisoners lining up for

Food aboard the Space

This article also includes information about traditional beverages.

Bryndzové halušky (potato dumplings with sheep's-

Texture plays a crucial role in the enjoyment of eating foods. Contrasts in

Another universal phenomenon regarding food is the appeal of contrast in

Raw food preparation A refrigerator helps to keep foods

Cooking with a wok in China Cooking equipment

There are many different types of equipment used for cooking.

SeaWiFS image for the global

International food imports and exports

Marketing and retailing A tractor pulling a chaser bin

To a certain extent, adverse price trends can be counteracted by food politics.

Nutrition and dietary problems

Hunger and starvation

Other health issues

Cultural and religious diets

Moral, ethical, and health-conscious diets

Wikibooks Cookbook (https://wikibooks.org/wiki/Cookbook)

Retrieved from "https://en.wikipedia.org/w/index.php?title=Food&oldid=995321928"

This page was last edited on 20 December 2020, at 12:07 (UTC).

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