Food is any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth. We all need food and water. It is consumed to provide nutritional support to the body. It consists of 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.
TYPES OF FOOD
a) 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. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than animal meant to be consumed.
b) Camping Food- Camping food includes ingredients which are 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 camper’s and backpacker’s special needs for foods that have appropriate cooking time, perishability, weight and nutritional content.
c) Diet Food- Diet food is also known as dietetic food. It refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, 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.
d) Finger Food- Finger food is meant to be eaten directly using the hands, in contrast to foods eaten with a knife and fork, spoon, chopsticks, or other utensils. In some cultures food is almost always eaten with the hands.
e) Fresh Food- Fresh food is that which has not been preserved and not spoiled yet. For vegetables and fruits, this means that they have been recently harvested and treated properly postharvest. Dairy products are fresh and will spoil quickly. Thus, fresh cheese is cheese which has not been dried or salted for aging. Sourced cream may be considered fresh. Fresh food is not dried, smoked, salted, frozen, canned, pickled or otherwise preserved.
f) Frozen Food- Frozen food preserves 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. Freezing food slows down decomposition by turning residual moisture into ice. Preserving food in domestic kitchens during modern times is achieved using household freezers.
g) Healthy Food- Healthy food is food marketed to provide human health effects beyond a normal healthy diet required for human nutrition. Foods which are considered as healthy may be part of one or more categories such as, natural foods, organic foods, whole foods, vegetarian foods or dietary supplements. A healthy diet is a diet that helps to maintain or improve overall health. It provides the body with essential nutrients, macronutrients, micronutrients, and adequate calories.
h) Natural Food- Natural foods are widely used terms in food labelling and marketing with a variety of definitions. The term is often assumed to imply on foods that are not processed and whose ingredients are all natural products. They do not contain any food additives such as antibiotics, sweeteners, food colors or flavorings.
i) 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. In general, organic foods are also usually not processed using irradiation, industrial solvents or synthetic food additives.
j) Traditional Food- Traditional foods are those dishes which are passed through generations or which have been consumed by many generations. They are traditional in nature and may have historic precedent in a national dish, regional cuisine or local cuisine. It may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.