FOOD

ANYTHING WHICH IS EDIBLE OR IN THE FORM OF SOLID,SEMI- SOLID OR

LIQUID ON EATING WHICH GIVES US ENERGY IS KNOWN AS FOOD.

Food, substance consisting essentially of protein, carbohydrate, fat, and other

nutrients used in the body of an organism to sustain growth and vital processes and
to furnish energy. The absorption and utilization of food by the body is fundamental
to nutrition and is facilitated by digestion. Plants, which convert solar energy to food
by photosynthesis, are the primary food source. Animals that feed on plants often
serve as sources of food for other animals. To learn more about the sequence of
transfers of matter and energy in the form of food from organism to
organism, see food chain.

Hunting and gathering, horticulture, pastoralism, and the development

of agriculture are the primary means by which humans have adapted to
their environments to feed themselves. Food has long served as a carrier of culture in
human societies and has been a driving force for globalization. This was especially
the case during the early phases of European trade and colonial expansion, when
foods such as the hot red pepper, corn (maize), and sweet potatoes spread
throughout Europe to Africa and Asia.

Food is treated in a number of articles. For a description of the processes of

absorption and utilization of food, see nutrition; nutrition, human; digestion;
and digestive system, human. For information on the methods used to prepare raw
foods for cooking, consumption, or storage, see food preservation.

Food is one of the basic necessities of life. Food contains nutrients—substances

essential for the growth, repair, and maintenance of body tissues and for the
regulation of vital processes. Nutrients provide the energy our bodies need to
function.

The energy in food is measured in units called calories. Age, sex, weight, height, and

level of activity determine the number of calories a person needs each day.
Depending on age, sex, and activity level, the recommended daily caloric intake for a
child aged 11 to 14 can range anywhere from 1,600 to 2,600 calories per day, with
sedentary girls needing the fewest calories and active boys needing the most. For
adults, this can range from 1,800 to about 3,000.

Nearly everything we eat comes from plants, animals, birds, fish and other sea
creatures like shellfish. We can eat the edible parts of many plants like roots and
leaves as well as things plants produce like fruits and seeds. We can also eat
various parts of animals as well as things animals produce like milk. In many parts of
the world people also eat insects and things they produce like honey.

Before the development of agriculture, people got food from the plants and animals
in the world around them. They dug up roots, gathered fruits and seeds, hunted and
trapped animals and birds and used spears and nets to catch fish. They also
collected shellfish and other seafood as well as insects and bird eggs, and in many
parts of the world people still do all these things.

Around ten thousand years ago agriculture began to develop when people in the
Middle East, Asia and South America began cultivating plants and domesticating
animals and birds. They cultivated grasses that produced grains like rice and wheat,
and grew plants that produced vegetables, nuts and beans. They also grew fruit
trees and kept poultry for meat and eggs and raised animals for meat and milk, and
around eight thousand years ago people also began making dairy foods like cheese
and yoghurt from sheep and goat milk.

As agriculture developed, farmers began producing more and more different types of
food, and now we see a huge range of foods in supermarkets. Find out much more
about all these types of food by exploring the pages below:

 Vegetables
 Fruits
 Grains, Beans and Nuts
 Meat and Poultry
 Fish and Seafood
 Dairy Foods


What are the different types of food ?

All the food that is used for eating purposes are of such types,

1. Vegetables
2. Fruits
3. Cereals
4. Tubers
 5. Legumes, seeds, nuts
6. Dairy foods
7. Meat, Fish, and Eggs

Vegetables
Vegetables are considered the primary source of vitamins and minerals
obtained from soil that is directly provided to the human being by consuming
vegetables daily. Vegetables and fruits are nothing but different parts of plants
that are used to consume. It is different types of vegetables based on the parts
of plants, such as root vegetables, bulb vegetables, stem, leafy vegetables, and
podded vegetables. Some are fruit vegetables like tomatoes, cucumbers, they
are fruits but consumed as vegetables.

 Eggplant
 Funnel
 Coriander
 Knol kohl
 Brussels sprout
 Mint
 Lettuce
 Bellpepper
 Bitter gourd
 Radish
 Garlic
 Cabbage
 Cauliflower
 Leek
 Asparagus
 Bok Choy
 Kohlrabi
 Parsnip
 Artichoke
 Swiss chard
 Mushroom
 Ash gourd
 Olive
 Horseradish
 Orka (Lady’s finger)
 Chilly
  Celery
 Tomato
 Moringa
 Spinach
 Zucchini
 Turnip

Fruits
Fruits and vegetables are nutrient-rich eatables. They are healthy and delicious
to eat. It contains many vitamins minerals, provides energy in our body with
low calories, and is rich in sugar and fibers. Fruits are subcategorized by their
growing nature, such as tropical, citrus, drupes (with single hard stone),
berries, pomes, and pepos.

 Mango
 Apple
 Apricot
 Banana
 Blackberry
 Cyannococus
 Coconut
 Custard apple
 Dates
 Fig
 Gooseberry
 Grape
 Guava
 Lemon
 Lychee
 Mulberry
 Musk melon
 Orange
 Papaya
 Pear
 Pineapple
 Pomegranate
 Naseberry
 Water-chestnut
 Watermelon
  Wood apple
 Sugarcane

Cereals
Cereals, also called grains, are the most consumed food by human beings. It is
rich in carbohydrates, is an energy source for the body. Cereals are the seeds
produced by several types of grass-like rice, wheat, maize. It can be eaten by
boiling or by making flour.

 Wheat
 Rice
 Barley
 Sorghum
 Pearl millet
 Finger millet
 Maize
 oats

Tubers
Tubers are underground stem food. It contains most of the plant’s nutrients
and starch, and low protein. Potatoes, sweet potatoes, carrots, radish, beets,
etc., are called tubers.

 Potatoes
 Sweet potatoes
 Carrots
 Radish
 Beetroots
 Cassava
 Onion
 Yam
 Daffodil
 Lily
 Ginger
 Crocus
 Gladiolus
 Potato
 Caladium
 Dahlia
  Iris
 Canna

Legumes, seeds, nuts

Legumes, seeds, and nuts are such food grain, seeds grown agricultural for
livestock, and their structures are symbiotic nitrogen-fixing bacteria called root
nodules. They contain the same proportion of nutrients as other foods have
also held a good amount of proteins and iron.

Lentils, peas, green beans, soya beans, chickpeas, peanuts are legumes. Some
are alfalfa, tamarind, lupins, clover, carob, mesquite, etc.

Nuts like walnuts, almonds, pistachios, pine nuts, dates, chestnuts, cashew
nuts, hazelnuts, or sunflower seeds are protein-rich foods along it contains
more fats to be consumed. That is why it is recommended to consume
moderately. 

Legumes
 Split pea
 Roman bean
 Red bean
 Chickpea
 Green pea
 Mixed bean
 Pink Pea
 Split mung
 Mung bean
 Black bean
 Kidney bean
 Soya bean
 Lema bean
 Black-eyed pea
 Red lentils bean
 Cranberry
 Navy bean
 Pinto bean
 Adzuki
 Fava bean
  Boston bean
 Chilly bean 
 Field pea
 Small white bean
 Alfalfa
 Tamarind
 Lupin
 Clover
 Carob
 Mesquite

Seeds
 Sunflower seeds
 Rye
 Sesame seed
 Chia seed
 Bread seed

Nuts
 Peanut
 Walnut
 Almond
 Pistachios
 Pine nuts
 Dates
 Chestnuts
 Cashewnuts
 Groundnut
 Hazelnuts

Dairy foods
Dairy foods are the products that extract from the dairy animals, such as milk,
cheese, yogurt, butter, paneer, contains a rich amount of calcium that is good
for the fundamental growth of bones. Though it is an animal product, it
contains animal proteins, fatty acids, carbohydrates, phosphorous. 

 Milk
 Condensed milk
  Curd
 Butter
 Cheese
 Cream
 Paneer
 Yogurt
 Whey
 Ice-cream
 Casein

Meat, Fish, and Eggs

Meats, fish, eggs, and other animal products contain high amounts of proteins,
fats, and iron. Meats are animal flesh that is used for eating purposes. Meats
of animals such as chicken, pigs, sheep, goats, and cattle.

In todays’ generation, humans eat meats of chicken, goat, mutton, and beef and meats of
camel, dog, cat, turtle, crocodile, dolphin, ostrich, deer, duck, water buffalo, snake, frog,
monkey, etc.

Also, A human consumes eggs of different species like birds, reptiles, amphibians, and fish
for the past thousand years.

Mostly, eggs of chicken, ducks, quail, roe, and caviar are consumed.

 Beef
 Chicken
 Steak
 Kabab
 Goat
 Pig
 Pork
 Lamb
 Turkey
 Duck
 Emu
 Goose
 Bush birds
 Kangaroo
 Fish
 Prawns
 Crab
 Lobster
 Oyster
 Clams
 Chicken eggs
  Duck eggs

The Role of Food in Society

Food is essential. Not just as bundles of useful nutrients, but also
as something that creates and sustains identities and cultures
across the world.

How food shapes society

Consider the example of Egypt’s Koshary: for foreigners at first it

can seem a strange combination of pasta, rice, lentils and
chickpeas, served with a tomato sauce, a garlicky vinegar and fried
onions. Supplemented with a green salad the meal comprises
nearly all essential nutrients to sustain a human.

However, it is so much more than that. Culturally it is important on a

number of levels: it is a unique dish that is not part of the broader
Arab food culture in the Middle East, and therefore Egyptians
identify with the dish.

The dish is a staple across socioeconomic divides, as it is a cheap

and widely available street food but, importantly, it is not considered
a food solely for the poor. It is also significant in a religious context
for the Coptic community in Egypt as it is a key dish that can be
eaten during the regular fasts that are spread throughout the year.
Koshary connects: it is not a food that is eaten on one’s own, but at
home with the family or with friends. Indeed, people get excited
about sharing it with their loved ones.

Finally, it warms the soul as many Egyptians living abroad create

their own versions at home when they long for home and when they
want to ensure their children have a taste of their youth.

The example of Koshary shows that food shapes societies in

different ways. This is highly relevant for medical practitioners: a
focus on food as nutrition misses some key dimensions in which
food relates to economic, sociocultural and moral aspects of
everyday life that influence how populations and citizens will
respond to advice and indeed prescriptions.

Given the cultural significance of Koshary, a prescription to avoid all

refined carbohydrates for medical reasons may well result in
resistance or subversion by an Egyptian diabetic. So, what are
some of those key dimensions?

Drawing on some insights from the social sciences, in this article we

will focus on four.

Food is (nearly) everywhere

In the second half of the twentieth century, the “green revolution”

brought scientific and technological breakthroughs into land
management and agricultural production.

The introduction of industrial fertilisers, pesticides, efficient irrigation

systems, and new and hybrid seed varieties allowed global society
to dramatically increase the amount of food produced per unit of
land (Pilcher, 2012).

Food has become progressively cheaper, and many foods and

ingredients are available throughout the year, no longer bound to
the seasonality of the harvest. As a result, in many parts of the
world food is everywhere.

Yet, this does not mean that healthy, nutritious food is necessarily
affordable, accessible or part of diets. Ever-present food means that
the way in which it is valued in society has changed: its importance
for survival has reduced. For affluent consumers there is a
previously unimaginable range of choice of products, cuisines and
outlets.

There is no question that food is available whenever it is desired,

and it can be consumed at any point in the day. For less affluent
consumers getting sufficient calories and the right balance of
nutrients is more complicated.
Often, ultra-processed foods are cheap and more convenient for
time-poor individuals whereas more nutritious alternatives cost
more not only in monetary terms but also in time required to buy
and prepare them.

However, the recent rise in demand for food banks in Europe and
North America shows that despite food being available, the number
of people not being able to afford food at all is rising fast.

The economics of food

From an economic perspective, food is an essential input to ensure

a society can produce goods and services. It is also a main provider
of jobs to any economy and drives consumption. The increased
productivity of the food system as described above has gone hand
in hand with a range of global systems and infrastructures to
enhance the efficiency of food manufacturing and of supply chains
(Lang et al, 2008).

They are a key phenomenon of globalisation as production is

shifted to locations where it is cheapest to grow and process food.
These infrastructures are driven by global commodity markets
which are increasingly volatile driven by the effects of climate
change and oil price fluctuations.

This creates food insecurity: it affects the cost of staples, with

people going hungry periodically, on top of the 800 million people
who are structurally undernourished (FAO, 2019). Furthermore, the
supply chains are finetuned to predicted patterns of demand to be
as efficient as possible.

The Covid-19 pandemic exposed how small changes in individual

purchasing patterns (buying an additional meal per day due to
lockdown rules) can quickly result in empty supermarket shelves.

Routines of food

As the example of Koshary shows, food is embedded deeply into

cultural practices. Eating patterns have context-specific histories
that firmly embed what is eaten when and where and with whom.
Some cultures have a pronounced snacking culture with a vibrant
street food scene, whereas others follow a three-meals-per-day
regime at set mealtimes. Food consumption also fits in with other
rhythms of everyday life of an individual, such as working hours,
leisure activities, family rhythms, etc.

This means that changing an individual’s consumption and dietary

patterns are structured by routines. They are very hard to change if
an individual’s social context and routines do not change as well.

Yet, it is also clear that routines can change. Longer working hours
mean that there is less time for cooking resulting in a higher
reliance on prepared meals and takeaways. This can have further
consequences in that key skills are lost, for example how to cook
traditional meals, assess if food is still safe to eat, or what to do with
leftovers.

Furthermore, globalisation processes have enabled the circulation

of specific forms of food consumption around the globe, for example
fast food and street food, and trends such as a vegan lifestyle.

Such forms introduce new ways of consuming food which may

partially replace existing consumption practices and contribute to
shifts in dietary patterns.

Food and Culture

People do not eat only to
obtain nutrients and ward off hunger and starvation. People’s eating
habits are strongly influenced by culture. Rituals around preparing,
sharing, and consuming food serve social roles as well as biological
ones.

Religion sometimes plays a role in what, and when, people eat.

Followers of the Jain religion, for example, strongly believe in
nonviolence toward all living things. Strict Jains never eat meat.
Many Jains also refrain from eating potatoes and
other tubers because many small organisms are harmed as
the tubers are pulled from the earth.

Jewish kashrut law and Muslim dhabihah law outline many rules for

eating. Both include a ban on pork. Food that is prepared according
to kashrut law is called kosher, while food that is prepared
according to dhabihah law is called halal.

During the month of Ramadan, Muslims fast, or avoid eating, during

daylight hours. Typically, Muslims will eat one meal before dawn
and one after sunset, but nothing at all while the sun is
shining. Ramadan is considered a time for inner reflection, devotion
to God, and self-control.

Feasting is also an important ritual, both for religious and

nonreligious reasons. Most religious fasting periods, such
as Ramadan, are followed by holiday feasts. Eid al-Fitr is
the Islamic holiday following Ramadan. One of the
ways Muslims celebrate Eid is to donate food to the poor.

Nonreligious holidays often include feasts as well. In the United

States, people gather to eat turkey, stuffing, cranberry sauce, and
pumpkin pie on Thanksgiving. In China, families celebrate the
Chinese New Year with foods that symbolize luck and prosperity,
such as long noodles, chickens, fish, oysters, dumplings,
tangerines, oranges, and sticky rice cakes.

Many people make dietary choices based on ethics—beliefs about

what is right and wrong. For instance, some people choose not to
eat meat out of concern for the environment. Livestock is one of the
leading contributors to carbon emissions, and some people reduce
the amount of beef they eat to reduce their “carbon footprint.” Many
people avoid eating meat out of concern for animal welfare.

Vegetarians avoid eating all meat and fish. Vegans avoid all animal

products, including eggs, milk, cheese, and honey. Some people
who are not vegetarians may raise or buy humanely produced
animal products such as free-range chicken and grass-fed beef.

Other ethics-based food practices include choosing organic or

locally grown foods. People who choose organic foods may do so
because of the reduced number of chemicals in
the food. Organic food relies little on genetic
modification or pesticides. Organic food also releases fewer
chemicals into the environment in the form of runoff.

The “locavore” movement values the reduced environmental impact

of local foods. There are fewer transportation costs, such
as greenhouse gas emissions, with local foods.

The way we serve and eat food is as culturally important as

what foods we consume. In East Asian countries, most people
use chopsticks to pick up their food. In Europe and the Americas, a
variety of utensils serve different purposes. A full, formal place
setting can include a salad fork, dinner fork, dessert fork, teaspoon,
soup spoon, butter knife, and dinner knife. In other countries, such
as India and Ethiopia, many foods are picked up with pieces of flat
bread rather than utensils.

Table manners vary widely from culture to culture. Manners include

rules about how and where people should sit, when to begin eating,
which utensils to use in certain situations and with which hand, and
what behaviors might be considered rude.

In East Asian countries, it is considered rude to point at people with

your chopsticks, or to rest your chopsticks standing upright in
your rice. In Malaysia, eating with your left hand is considered
unclean. In Japan, it is acceptable and even encouraged to make
slurping noises while eating hot noodles, but not while eating soup.
In Russia, it is considered polite to leave a bit of food after eating,
but in Brazil, people are expected to eat everything on their plates.

Food in the Society

Food is an integral part of the life of any living thing. It is the main source of nutrients that
enables the survival of any living creature. Besides the nutritional value that man get
from eating, food is one of the customs that strongly connects people to their traditions
and hence a strong source of identity.

Food and Identity

The choice of food varies from one community to another depending on the different
social, historical, economic and cultural backgrounds. Human is different from other
animals in the way they handle food. Although man and apes are omnivorous, humans
distinguish from apes by the fact that humans do not eat raw food (Grant and Cocks).
This distinction is an important identity distinction. The choice, acquisition, distribution,
preparation, serving and the eating of food is what defines the food culture that certain
communities embrace. Eating habits also vary across different cultures, and this is of
great significance to forming a personal identity.  In fact, people always joke of existence
of edible identity.

Many are the times that people just eat for the sake of it and fail to understand the
significance of what is held on their plates. It is, however, prudent noting that this should
not be the case since food contributes massively to personal identity. It is not only a self-
perception but also from the point of view from other communities. ‘Tell me what kind of
food you eat, and I will tell you what kind of man you are’ is a famous quote from
pioneers of French gastronomy. The statement implies that it is simple to determine
one’s identity by understanding what he or she feeds on. Besides considering the food
we take, it is also wise noting that what we do not eat also defines our identity. Food
requires one to make a choice on what to eat and what to drink.

Although eating is a personal choice, culture, religion and social background plays a
significant role in influencing what to eat and what not to eat. Food forms an important
part of cultural identity.  Culture is defined by the everyday activities of human beings. By
observing cultural practices, such as food choices, one gets insights on his or her
identity (Grant and Cocks).  A specific cultural group is identified through their ability to
adapt and integrate into a certain behavior. As children grow, there is affection to the
food consumed in his community, and this develops to being his culture as he grows up. 
It is prudent noting that the function of individual cultures remains the same throughout
history. This implies that a continuous consumption of certain food and observation of
certain eating habits makes enormous contribution to the cultural identify. Feeling
comfortable with certain foods and habits gives one a sense of belonging. The case of
Kothari and Montano is a good example of how identity crisis can be solved using food
among other determinants. By observing their food choices, it is easy to identify their
cultural standing of the two people.

Food to a larger extent has played a critical role in shaping religious beliefs of a
community. There are specific foods that are recognized as sacred while other are a
taboo thus helping identify a certain religious group. Some communities, mostly hunters
and farmers, also have strong rituals performed to appease supernatural powers thus
ensuring constant food supply.  During such rituals, the community gets a chance to
integrate together thus enhancing their social ties. Also, the techniques used to prepare,
and the process of serving and consuming the food varies from one culture to another
thus making it easy for one to identify with the certain culture. It is also prudent noting
food choices, eating habits and preparation of certain types of food gives crucial
information in regards to gender, sex, age, status, culture, class or even occupation. In
fact, just like Barthes’ wine which is not just wine but has more significance. (Wallace).
There are some cultures that embrace eating together and performing other rituals
during festivals which are also a source of identification. In essence, people who eat
different foods, or similar foods but in varied ways, are often said to be different. It is,
however, prudent understanding that eating habits are often closely linked to the types of
food consumed.

It is quite apparent that there is a close relationship between culture and identity and
food.  In the case of Kothari, she tries to fit the Indian culture, and she is unable. She
also tries the American culture and food that also proves to be too much to ask.
However, by understanding the kind of food she likes, it is easy to make the distinction of
her identity. The modern society is very complicated where there are free intermarriages
and increased globalization (Wallace). This is a great challenge to make a correct
cultural identification. Nevertheless, food used together with other determinants can be
of great help in solving identity crisis. Food helps in maintain family and social ties.
Although Kothari wanted to eat the American food to suit the American culture, her
parents were very much against it since they wanted to maintain their Indian culture
despite being in a foreign country. This is a clear indication that food makes a significant
contribution to cultural identity.

Fast Food and American Culture

Fast food culture is common among the Americans. This is kind of food that people eat
while in a hurry and include hot dogs, French fries, sandwiches,  burgers and sodas
among others. Fast foods are easily cooked and served within minutes to people who
lead fast-paced lives. The history of fast food is as old as that of car invention (Brulotte
and Di Giovine). However, most people associate fast food with modernism and
contemporary culture. Over the years, Americans have lived the lifestyle of taking fast
foods with the number of fast food outlets increasing every other day. Recent studies
have indicated that consumption of fast food in America has increased by over 400%
between 1977 to1966.  This is a clear indication that Americans have embraced the fast
food culture.

The increased consumption of fast food in America leads to the conclusion that people
lack fondness or time to cook nutritious food for their families.  In fact, there are
researches that assert that the average American eats at a fast food joint in four to five
times per week. Despite the heavy presence of fatty and sauces that causes some
lifestyle diseases, the Americans are seen walking in and out of these restaurants like
bees in a beehive. The fast food industry prosperity is attributed to the American values.
Americans have adopted a lifestyle that requires high efficiency and are in a culture of
fast-paced work. A combination of these attributes has increased the prevalence of fast
food joints in major parts of United States (Brulotte and Di Giovine). The popularity of
fast foods has tremendously increased and has since been transferred to other culture. It
is on-the-go food that is quickly prepared and is consumed across all age groups and
gender. In fact, most Americans are rarely disturbed by the source of these foods, how it
is prepared and its effects on the community. All they do is just take their foods and eat
as they hurry to their tight daily schedule.  The whole process is easily forgotten and
denies the Americans a chance to understand their diets better. Most Americans have
little clue on how to prepare these foods which are readily cooked and packed.

Most of American city dwellers are the victim of fast food culture. The people assume
that they are too busy and eating to them is big burden thus preferring taking fast foods.
Besides the convenience, American view fast food as hygienic and efficient; thus,
making most Americans to being carried by the fast food culture. The American way of
life is basically defined by the fast growing fast food industry.  It is prudent noting that
American view the fast food as a significance framework that describes the American
way of life. As a result, fast food culture is increasing its popularity far and wide within
the country.

Fast food culture is viewed as a satisfier to the Americans’ demands and thus has in-
depth connection with the people’s emotions. The industry has also been able to attract
more followers through its attractive and eye-catching decorations that meet the
expectations of the people. There is also stiff competition from the fast food restaurants
that has resulted in an intensive promotion.  Such promotional activities have also
significantly contributed the increasing popularity of the fast food culture. There have
been colorful promotions that have driven most Americans crazy and want to be
associated with the fast foods.

The American fast food has several cultural implications that are worth to note. The way
the fast foods are consumed do not allow enhancement of social and family ties.  Most
fast foods are take-away while those who opt to eat from the restaurants are not allowed
to converse with friends and family members for long.  As a result, most of the American
families have fewer opportunities to eat together as a family as compared to other
cultures. As earlier mentioned, cultural identity is not only restricted to specific food
choice of the people (Brulotte and Di Giovine). The preparation and consumption of the
said food also have significance contribution to individual’s identity. American fast food,
for instance, helps identify different social classes. It is a norm for the American society
to hold certain norms and standards followed during dining time. Table manners and
other food behaviors are greatly valued in the American dining culture. For instance, it is
against their morals to speak with mouths full of food during dinners. Sharing of meals
among the American culture has great significance as it indicates equality and
acceptance of the involved parties.

Fast Food Today

American fast food industry is still famous to date. The industry has employed over four
million workers to serve the increasing demand of the fast foods. The industry has also
spread to other parts of the world including china. In America however, fast food has
been too rampant such it is currently referred to as ‘’the fast food nation’’.  Street
vendors, sports arena, gas stations among other outlets have been instrumental in
increasing the heavy presence of fast food in American markets. This has resulted to
decline in the traditional sit-down experiences that are only reserved for special
occasions that are also very rare. The culture of fast food has since eroded essential
cultural values of the Americans people.

Despite the intensive campaign on health issues arising from the consumption of fast
foods, most Americans are still feeding on the fast foods. Many lifestyle diseases such
as obesity have been attributed to excessive use of fast foods (Brulotte and Di Giovine).
Intensive promotions and advertisement from the fast food companies have resulted in
sustained consumption of these foods. In essence, Americans have accepted fast food
as their staple food and feels that America has a special allegiance to fast food. The
continued allegiance to the fast food has brought about the Stockholm syndrome. This is
a paradoxical psychological phenomenon that explains a situation whereby hostages
express adulation and positive feelings towards their hosts (Grant and Cocks).  Although
amerces are not victims of physical captivity, they are in deep psychological captivity of
continued consumption of fast food that continues ruining their health. This can be
referred to as the ‘’American fast food syndrome.’’

In my opinion, food plays a significant role in determining one’s identity. Despite

continuous warnings on the dangers associated with fast foods, Americans are still in
this culture just to maintain identity. To remove Americans from consumption of fast
foods will remain a huge cultural battle that will not be easily won. Americans cultural
identity is strongly tied to the fast food sector. The trend is likely to continue over the
coming years thus making the country be in both food and health crisis.

Conclusion

The insights from social science discussed above show that the role of food in society is
much broader than just nutrition. This means that diets are shaped by deeply rooted
norms and routines, by economic structures and by its ubiquity in society.

It is clear that any interventions to make changes to diets for individuals or populations
need to take the aforementioned key dimensions into consideration to be effective.

To sum it up, food in many cultures food is a social practice hat is carried out daily.
Besides the nutritional benefits derived from food, eating is also a social activity that is of
great value t the community. A close examination of the food practices across cultures
reveals an abundance of information about individuals and groups including the social,
political, economical and cultural implications of the food in society (Brulotte and Di
Giovine). People with similar or different eating habits and practices will be classified
accordingly. Essential eating habits and practices are critical in the creation of
homogeneous community or social class.
Functions of Food
 growth & development

 muscles,

 bones and teeth

 energy

 healthy bodies

 fighting disease

 good brains

 healthy organs

Functions of food
Food makes your body work, grow and repair itself. The kind of food you eat can affect the
efficiency of these processes. Body function and the food that sustains it is infinitely complex.
Food is in fact one of the most complicated sets of chemicals imaginable.

Getting to know which nutrients are in which foods can help you to understand something of this
complex relationship between your food and your body.

Food is important for life. To be healthy and active, we should certainly have
enough food. The food we eat should be safe and rich in all the nutrients for
our body needs. We should choose from a wide variety of foods and we should
eat them regularly, every day. Do not forget that we should also enjoy the food
that we eat; it should look, smell and taste good. Without good nutrition,
children and young people cannot develop their potential to the full and adults
will have difficulty in doing their best.

Food provides our body with what they need to

         Stay alive, be active, move and work;

          Build new cells and tissues for growth;

         Stay healthy and heal themselves;

         Prevent and fight infections.

Foods are classified according to their functions in the body. The functions of
food can be broadly classified into three main categories.

1. Physiological functions of food

The physiological functions of food can be further sub-divided as follows:

a.       Energy giving

b.      Body building

c.       Protective and Regulatory

a. Energy giving
This group includes foods rich in carbohydrate, fats and proteins. Energy is
defined in terms of kilo calories and thus one gram of carbohydrate gives 4
kcal, one gram of protein gives 4 kcal, while one gram of fat gives 9 kcal.
This group may be broadly divided into two groups:

         Cereals, pulses, nuts and oilseeds, roots and tubers.

          Simple carbohydrates like sugars, fats and oils.

Cereals provide in addition to energy large amounts of protein, minerals

and vitamins in the diet. Pulses also give protein and B vitamins besides
giving energy to the body. Nuts and oilseeds are rich in energy yielding as
they are good sources of fats and proteins. Roots and tubers though mainly
provides energy, contribute to some extent to minerals and vitamins.

b. Body Building:
The foods we eat become us. Thus one of the most important functions of
food is that of building the body. They are classified into two groups:

Milk, egg, meat and fish: They are rich in protein of high biological value.
These proteins have all the essential amino acids in correct proportion for
the synthesis of body tissues.
Pulses, oilseeds and nuts: They are rich in protein but may not contain all
the essential amino acids required by the human body.

c. Protective and Regulatory function

Foods rich in protein, vitamins and minerals have regulatory functions in the
body eg. maintaining the heart beat, water balance and body temperature.
Protective foods are broadly classified into two groups.

         Foods rich in vitamins, minerals and proteins of high biological value eg.
milk, egg, fish and liver.

         Foods rich in certain vitamins and minerals only eg. green leafy vegetables
and fruits.

2. Psychological Functions of food

The second major function of food is the psychological function. Food must
also satisfy certain emotional needs. These include sense of security, love and
attention. Everyone grows in a particular culture with its own unique food
habits of that culture and caste.
 The person begins to associate the food habits and foods commonly consumed
by him, as it gives him a sense of security and satiety. The foods daily eaten by
us, give us more mental satisfaction, even a nutritional balanced meal may not
be satisfying to the individual, if food include is unfamiliar or distasteful to
him/her.

In a friendly gathering, one may try unfamiliar foods and thus enlarge our food
experiences. During the course of time and repeated experience, strange foods
become familiar and new tastes are formed. These new taste are developed
should again be satisfying to the mind. For example, a person accustomed to
traditional Indian cusine, takes time to adjust to Chinese or western dishes, but
feels mentally satisfied at the site of familiar foods.

3. Social function of Food

Food and eating has significant social meaning. Food is also a symbol of our
social life Sharing food with any other person implies social acceptance. When
you share a meal with someone, you are expressing your acceptance of
friendship and respect for that person. Food is a medium through which we
express our happiness.

Earlier only persons enjoying equal status in society eat together. A person would never share a
meal with someone inferior to him in social terms. Food is also a symbol of our social life. Food is
a medium through which we express our happiness. For example, feasts are given at specific
states of life, such as birth, mundane ceremony, birthday, marriage etc. Sweets are also
distributed and exchanged to mark certain auspicious occasion like festivals. Food is the
common link in a meeting, party or get-together that attracts people to come to such social
gatherings. Refreshment served even at officials meeting creates a relaxed atmosphere, where
people can exchange their views. The menu for such get-to-gather should bring the people
together, rather than divide them. Foods help to strengthen mutual friendship.

For example, inviting friends and relatives over meals signify acquaintance and hospitality. Food
also has a specific significance and meaning in the religious context. Certain food items such as
fruits, sweets, and coconut are offered to the deity in temples. Often sweets are prepared at
temples and gurudwaras and distributed to devote as a benediction or prasad.
Further, people of a given religious community share a common eating pattern. This is because
religious texts and practices strongly recommend some foods while rejecting others. Food thus
becomes an integral part of the social and religious life of people.

Thus it can be concluded that food performs various important functions from satisfying hunger to
building mutual understanding and above all helps to maintain our health and adequate
nutritional status.