Food

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Food

  1. 1. FOOD
  2. 2.  Food is any substance consumed to provide nutritional support for the body  It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.
  3. 3.  Historically, people secured food through two methods: hunting and gathering, and agriculture.  Today, most of the food energy consumed by the world population is supplied by the food industry.
  4. 4. 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.  Some foods not from animal or plant sources include various edible fungi, especially mushrooms.
  5. 5.  Cereal grain is a staple food that provides more food energy worldwide than any other type of crop.  Wheat, and rice - in all of their varieties - account for 87% of all grain production worldwide
  6. 6. Taste perception  Sweet  Sour  Salty  Bitter  Umami
  7. 7. Sweet  Generally regarded as the most pleasant taste, sweetness is almost always caused by a type of simple sugar such as glucose
  8. 8. Sour  Sourness is caused by the taste of acids  Sour foods include citrus, specifically lemons, limes, and to a lesser degree oranges.
  9. 9. Salty  Saltiness is the taste of alkali metal ions such as sodium and potassium.  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.
  10. 10. Bitter  Bitterness is a sensation often considered unpleasant characterized by having a sharp, pungent taste.  Dark, unsweetened chocolate, caffeine, lemon rind, and some types of fruit are known to be bitter.
  11. 11. Umami  Umami, the Japanese word for delicious, is the least known in Western popular culture but has a long tradition in Asian cuisine.  Umami is the taste of glutamates, especially monosodium glutamate
  12. 12. Cuisine  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.  Some popular types of ethnic foods include Italian, French, Japanese, Chinese, American, Ca jun, Thai, and Indian cuisine.
  13. 13. International exports and imports  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
  14. 14. Marketing and retailing  Food marketing brings together the producer and the consumer.  It is the chain of activities that brings food from "farm gate to plate"
  15. 15. Safety  Foodborne illness, commonly called "food poisoning", is caused by bacteria, toxins, viruses, parasites, and prions.  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.  Human diet was estimated to cause perhaps around 35% of cancers in a human epidemiological analysis by Richard Doll and Richard Peto in 1981

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