(1) Food is any substance consumed to provide nutrients that are ingested, assimilated, and used for energy, growth, or maintenance of life. (2) Most food comes from plants, either directly or from animals that eat plant-derived food. (3) Some foods come from non-animal and non-plant sources like fungi, or are prepared using inorganic substances.

1. FOOD….

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. The substance is ingested by an organism and assimilated
by the organism's cells in an effort to produce energy, maintain
life, or stimulate growth.
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. Maize, wheat, and rice – in all of their varieties –
account for 87% of all grain production worldwide.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.Inorganic
substances such as salt, baking soda and cream of tartar are used to
preserve or chemically alter an ingredient.

3. BOILED FOOD
• When it comes to pleasing the taste buds, nothing beats the sugar and the spice. Add to That, long
hours of relentless labor - of mixing and grinding and baking and frying - and what you have is a
delectable dish for a treat. This food, However, may not rate very high judged according to Functional
When the factors of time and health. It is in this context That the benefits of boiled food blackberries
become perceptible. For a layman as well as a food enthusiast, there are benefits to blackberries of
boiled food than one can ever envisage.
• Boiled food is the latest craze amongst Those who are always on the run and are conscious about Their
health. From taste and nutritional value to ease of cooking, the benefits of boiled food are spread
across a wide range of parameters. Some Of These benefits of boiled food are elucidated below.
• One of the most important benefits of boiled food Is That These food items are free of all micro-
organisms That may enter our body and render immense damage to our digestive systems. Boiling
being a slow process of cooking over high temperature sterilises food and kills all the germs and
microbes present in the food items. One of the most important benefits of boiled food Is That These
food items are free of all micro-organisms That may enter our body and render immense damage to
our digestive systems. Boiling being a slow process of cooking over high temperature sterilises food and
kills all the germs and microbes present in the food items.
• Another benefit of boiled food is the retention of original flavors. That boiled food items are intact and
have Their taste can be enjoyed at their best. Their flavor is not hampered by frying or grilling.
Moreover, some foods taste best When boiled. Collards, mustard greens and turnip tops have a rich,
distinct flavor Which gets ruined by other methods of cooking. Boiled kale and bitter greens taste great
too. Thus, keeping the original flavor intact features among the top benefits of boiled food.

4. Ten golden rules for safe food
preparation
• 1. Choose processed foods when you need to.
• For many foods, such as fruits and vegetables, it is preferable to eat in their natural state, while for others only
after appropriate treatment. For example it is important to always choose pasteurized milk in place of the raw and
if you can choose the fresh or frozen poultry treated with irradiation. However, we recommend a thorough
cleaning for food, such as fruits and vegetables to be eaten raw. When you buy, remember that the transformation
of food products has been designed and developed to increase the safety and extend shelf life (shelf-life).
• 2. Cook food completely
• Many raw foods, such as poultry, meat, eggs and unpasteurized milk can be contaminated with pathogens that
can cause disease. T o ensure the disappearance of pathogens is necessary to cook food thoroughly and make sure
that all parts of the food reach a temperature of at least 70 ° C. In the case of chicken if you notice that it is still
raw near the bone, then it must be put back in the oven until cooked. The meat, fish and frozen poultry should still
be completely thawed before cooking.
• 3. Eat cooked foods immediately
• When cooked foods cool, possibly surviving microbes begin to proliferate. For safety it is always better to consume
food freshly cooked.
• 4. Keep cooked foods carefully
• If you prepare the food for immediate consumption or not you want to put some left over is necessary to keep the
product hot, with temperatures at or above 60 ° C, or cold, around or below 10 ° C. This rule is very important if
you want to keep them for periods longer than 4-5 hours.
• It 'also a good idea to never store baby food.
• A common mistake, responsible for countless cases of illness from contaminated food, is to use large capacity
containers to refrigerate cooked food just because the food can not cool down quickly to the center as it should. In
fact, when only a part of the food (the center) stays hot, ie above 10 ° C for too long, microbes begin to proliferate
rapidly to levels that could be the cause of disease.

5. Fast food..
Fast food is the term given to food that can be prepared and
served very quickly. While any meal with low preparation time
can be considered to be fast food, typically the term refers to
food sold in a restaurant or store with preheated or precooked
ingredienIn the United States we see fast food of various nature.
They are found almost everywhere, in every corner of urban and
metropolitan areas. Their strength is in the price: they are so
convenient to be always very crowded. Of these, McDonald's,
Burger King, Kentucky Fried Chiken, Taco Bell and Sbarro are
certainly the best known. Besides them there are also large
chains of restaurants, always very fast and convenient, even less
at a good price of the first but with a much wider choice: Pizza
Hut, Denny's, California Pizza Kitchen and Red Lobster. The
convenience is the fact that an average meal runs around $ 10,
while elsewhere we get to the $ 15 without ever exaggerate in
the price.

6. Attention…

7. …By Sara Terribile…