FOOD

 Food is any substance that is used to nourish an organism.  Food is usually made from plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.  Matter is eaten by an organism and is absorbed by the cells of the organism to provide energy, sustain life, or stimulate growth.  Different species of animals have different eating behaviors that meet their unique metabolism requirements, which are often designed to fill a specific ecological space within a specific geographical context.

     Display of different foods

     Omnivorous humans are highly adaptable and have adapted to food in many different ecosystems.  Historically, humans have received food in two main ways: hunting and gathering, and agriculture.  As agricultural technology progressed, humans adopted an agricultural lifestyle with food according to the geographical opportunities in their geography.  Geographical and cultural differences have led to the creation of many foods and cuisines, including a wide range of ingredients, herbs, spices, techniques and dishes.  As cultures have merged through forces such as international trade and globalization, ingredients have become more widely available than their geographical and cultural origins, leading to a cosmopolitan exchange of different food traditions and practices.

     Today, much of the food energy needed by the world's ever-growing population is supplied through the industrial food industry, which produces food with extreme agriculture and distributes it through complex food processing and food distribution systems.  ۔  This conventional agricultural system relies heavily on fossil fuels, which means that food and agricultural systems are one of the major contributors to climate change, accounting for 37% of total greenhouse gas emissions.  [1] The carbon footprint of the food system and food waste are important measures to mitigate the global response to climate change.

     The food system has significant effects on a wide range of other social and political issues, including: sustainability, biodiversity, 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), which includes "the right to a decent standard of living, including adequate food" as well as the "fundamental right to liberty".  Has been recognized.  "Because of these fundamental rights to hunger, food security is often a priority international policy activity. For example, Sustainable Development Goal 2" Zero Hunger "aims to end hunger by 2030. Food Safety and Food Security  Supervised by international agencies such as the International Association for Food Protection, the World Resource Institute, the World Food Program, the Food and Agriculture Organization, and the International Food Information Council.  And Drug Administration.

     Definition and rating

     Food sources

     Classification and food types

     Taste perception

     Original article: Taste

     Animals, especially humans, have five different tastes: sweet, sour, salty, bitter and imami.  As animals have evolved, the flavors that provide the most energy (sugar and fat) are most pleasant to eat while others, such as bitter ones, do not enjoy. [84]  It is important for survival, it has no taste.  On the other hand, fats, especially saturated fats, are thick and rich and are therefore considered more palatable.

     sweet

     Structure of sucrose

     Commonly known as the sweetest taste, sweetness is almost always caused by a type of simple sugar such as glucose or fructose, or disaccharides such as sucrose, a molecule that combines glucose and fructose. [86]  Complex carbohydrates are long chains and thus do not taste sweet.  Artificial sweeteners such as sucrose are used to mimic sugar molecules, creating a sweet feeling without calories.  Other types of sugar include raw sugar, which is known for its amber color because it is unprocessed.  As sugar is essential for energy and survival, sugar tastes good.

     The stevia plant contains a compound called steviol which, when extracted, is 300 times sweeter than sugar and has a minimal effect on blood sugar. [87]

     Sour

     Sourness is caused by the taste of acid, such as vinegar in alcoholic beverages.  Sour foods include lemons, especially lemons, lime and, to a lesser extent, oranges.  Sour is important for evolution because it symbolizes a food that can be spoiled by bacteria. [88] However, many foods are slightly acidic, and help stimulate taste buds and enhance flavor.  Do

     Salty

     Salt dunes in Bolivia

     Salinity is the taste of alkali metal ions such as sodium and potassium.  It is found in almost every food in moderate amounts to enhance the taste, although eating pure salt is considered extremely unpleasant.  There are many different types of salt, each with varying degrees of salinity, including sea salt, fluoride salt, kosher salt, mining salt, and gray salt.  In addition to enhancing the taste, it is important that the body needs and maintains a delicate electrolyte balance, which is the function of the kidneys.  Salt can be iodized, meaning it contains iodine, an essential nutrient that promotes thyroid function.  Some canned foods, especially soups or packaged soups, have high salt content to keep food safe for longer.  Historically, salt has long been used as a preservative for meat, as it promotes water excretion.  Similarly, dry foods also promote food safety.

     Bitter

     Bitterness is a feeling that is often considered unpleasant, characterized by a sharp, pungent taste.  Without sweet chocolate, caffeine, lemon peel and some fruits are bitter.

     امامی

     This section is an excerpt from Imami.

     امامی

     Soy sauce, ripe tomatoes, and muesli are examples of foods rich in ingredients.

     Imami (/ uːˈmɑːmi / from Japanese: Japanese pronunciation: [ɯmami]), or flavor, is one of the five basic flavors.  It has been described as delicious and is characteristic of broths and cooked meats

     People taste amaranth through taste receptors that typically respond to glutamate and nucleotides, which are abundant in meat broths and fermented products.  Glutamate is usually added to some foods in the form of monosodium glutamate (MSG), and nucleotides are usually added in the form of inosine monophosphate (IMP) or guanosine monophosphate (GMP).  Because imams have their own receptors, rather than originating from a combination of traditionally recognized flavors, scientists now consider imams to be a distinct flavor.

     Foods with strong amami flavors include meat, shellfish, fish (including fish sauce and preserved fish such as Maldivian fish, sardines and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat liqueur, yeast liqueur, cheese  And soy sauce.  .