Food is an integral part or basic necessity of our daily lives. Food is a basic element that comprises macronutrients and micronutrients that are required for the existence of all living things as well as for their psychological, physiological, and social functions. Our bodies ingest or absorb nutritious substances into the blood when we eat or take food, and the blood then carries those nutrients to the locations where they are required or stored.
- Food is defined as a material that primarily consists of protein, carbohydrates, fats, and other vital nutrients that the body needs to support growth, carry out necessary functions, and provide energy.
- Food is a complex network of bioactive substances made up of macro- and micronutrients that support both psychological and social functions like pleasure & satisfaction and cultural representation & social connections, in addition to physiological functions like metabolizing energy, cellular repair, and growth.
Anything that the body can swallow, digest, and assimilate—along with the necessary components known as nutrients—to sustain optimal health and well-being can be considered food, whether it is solid, semi-liquid, or liquid.
Although these definition of food includes a number of significant purposes, it is crucial to remember that a food’s purpose may vary based on the organism that is consuming it and the environment in which it is consumed. various creatures may have various dietary needs and requirements, and some foods may have cultural or symbolic meaning in addition to their nutritional value.
Here are examples how the functions of food can vary:
- Cultural and Symbolic Significance:
Particular customs, rituals, or festivals are often linked to specific dishes in different cultures and traditions. As an example, the celebrations of Deepawali or Tihar in India and Nepal involve a wide array of sweets and savory snacks such as sel-roti, whereas Thanksgiving is observed in the United States (US) with a dinner that usually consists of roast turkey and pumpkin pie. There are also differences in food culture according to religion and ethnicity; for example, Nepal has cuisine from the Newari, Thakali, Maithili, Madhesi, etc.
Food is the focal point of all festivals and celebrations in Nepali culture, as it is in many other civilizations worldwide. Newa community is the most evident place to see this. Bhoye, a lavish and detailed Newa feast held on festivals, jatras, and other events, is a vital feature of Newa customs.
- Dietary needs and requirements:
The nutritional requirements and needs of various animals vary based on their physiology and lifestyles. Depending on their ecological niche and digestive systems, different species of creatures have evolved to consume various sorts of foods. While some creatures are herbivorous and mostly consume plants, others are carnivorous and primarily eat meat.
In the same manner, the dietary necessities and requirements of human beings vary depending on a number of factors, including age, sex, intensity of physical activity, and medical conditions. Example: while older persons may need more calcium and vitamin D to maintain bone health, newborns need a diet rich in protein and lipids to support their development and growth. Higher protein and calorie intake may be necessary for high physical activity workers to meet their energy requirements and maintain muscle growth.
Furthermore, specific changes in diet may be necessary for a number of illnesses or medical problems. For example, those with diabetes may need to carefully control the amount of carbohydrates they eat to maintain blood sugar levels, people with celiac disease have to avoid gluten-containing foods, and pregnant women need to consume higher amounts of nutrients—such as folic acid, iron, calcium, and protein—to support the growth and development of the fetus.
Hence, food is any substance which
- serves as the fundamental source of the building blocks essential for tissue growth, maintenance, and repair in the human body
- Supplies energy for strength and warmth in the body
- Protect the body from disease by providing essential nutrients that support the immune system
- Environmental factors
Climate, location, and availability are examples of environmental factors that can affect the functions of food. As an example, a diet high in altitude may consist primarily of potatoes, while diets prone to drought or desertification may include hard crops like millet and preserved foods. In tropical regions with heavy rainfall, on the other hand, fruits and vegetables may be in plentiful supply. In coastal regions, seafood may be a staple food.
Food Science
In the world of cooking, food’s aesthetic value and the sensations that it offers are significant factors. However, a fundamental understanding of food science and how it applies to cooking and food preparation is required in order to provide good-quality foods. This includes understanding the several phases of preparing, holding, and storing foods as well as their composition, structure, and behavior. It’s also critical for understanding the effects of food on the body, including how it is metabolized, absorbed, and digested.
Science has become its own separate subject, with researchers examining the physical, chemical, and biological characteristics of food as well as how these characteristics might be modified to produce innovative food products and improve the flavor, texture, and nutritional content of already existing foods. Food handlers, including chefs, can produce visually appealing, safe, healthy, and pleasurable foods by utilizing the concepts of food science.
Food science is a multidisciplinary subject that examines the composition, structure, behavior, and transformations in food from its development to its digestion and metabolism in the human body, with the aim of enhancing food quality, safety, and nutritional value, and it also encompasses the practical application of this knowledge in developing innovative food products and improving food processing methods.
Different kinds of cooking environments or factors, including temperature, humidity, light, and air quality, can have an impact on the physical and chemical changes that occur during food preparation.
To sum up, food science is an important field that combines scientific understanding with practical uses in order to improve the safety and quality of the food we eat. Therefore, all of the knowledge provides the basis for the theories and techniques that support food preparation.
Relationships of Food science with other science
- Food Chemistry
It is the specialized branch of chemistry science that involves the study of the chemical composition, structure , properties and behavior of food components at the molecular and atomic levels, as well as focuses on understanding the chemical reactions and transformations that occur during food processing, storage and preparation ultimately influencing the taste, texture, nutritional value, and safety of food products.
It is strongly connected with food microbiology since the chemical composition of food affects both the changes caused by microbial activity and the growth and survival of microorganisms on it. These changes may be unintentional and desired, or they may be the consequence of contamination, which can cause food poisoning or spoiling. In order to grow and survive, microorganisms requires intrinsic and extrinsic factors, such as food, moisture, temperature, time, osmotic pressure, pH, and oxygen availability.
- Food Microbiology
It is the branch of science that studies the different microorganisms that grow within the food and understands how they affect food’s quality, safety, and shelf life. Examples of these microorganisms are yeast, fungus, mold, and viral bacteria. This field examines these microbes’ physiology, genetics, and ecology, focusing on their DNA, adaptations, and interactions with their environment. It also focuses into techniques to control or remove them from food products in order to protect consumer health and food quality standards.
Food microbiology also encompasses the study of how microorganisms can lead to different situations like foodborne illnesses, food spoilage, and food fermentation. It includes the examination of methods like pasteurization, sterilization, and various food preservation techniques used to manage or eradicate these microorganisms, thereby ensuring food safety, preventing spoilage, and promoting beneficial processes like fermentation.
- Food Processing
Food processing is the process of transforming raw agricultural materials into a variety of edible products that humans and animals can eat. This is done by applying a variety of physical, chemical, and biological techniques to preserve the raw materials while improving their nutritional value, flavor, texture, and appearance.
Depending on the type of food product and its intended use, the food processing process can involve a number of processes including cleaning, sorting, crushing, blending, cooking, pasteurization, high-pressure treatment (HPP), freezing, canning, drying, and packaging.
Here is the brief example of how all above science functions:
Food Science: A food scientist might study the properties of different types of flour, and how they affect the texture and taste of bread, or analyze the nutritional content of various bread recipes to determine their health benefits.
Food Processing: Food engineers use spray drying as a technique for converting liquid food items into powder. For example, liquid milk is quickly dried with hot air after being atomized into tiny droplets for powdered milk manufacture. Not only is the resulting milk powder easy to transport and store, but its shelf life is also extended.
Food engineers are essential for developing innovative processing methods that turn basic ingredients into wholesome, shelf-stable food items. Consider the use of high-pressure treatment (HPP) in the fresh fruit and vegetable juice sector. HPP is a non-thermal “cold pasteurization” technology that preserves the taste, texture, and color of juices without the adverse effects of heat-based processing. This engineering approach ensures that the nutritional profile of the juices remains intact, eliminating the need for fortification. Food engineers contribute to the creation of healthier and more appealing food options through advanced processing methods like HPP.
Also, food extrusion method is common practice in the production of pasta in which the extruder applies pressure and heat to the dough, causing it to form the variety of desired pasta shape.
Food Chemistry: A complex chain of reactions involving flour, water, yeast, and other components constitute the chemistry involved in baking bread. Bread gets its distinct color and flavor during baking, for example, from the Maillard reaction that occurs between the dough’s sugars and amino acids.
Think of the process of producing lactose-free milk as an example of food chemistry. One of the disaccharides in milk, lactose, can be difficult for certain people to digest. By incorporating the enzyme lactase, which catalyzes the breakdown of lactose into its constituent sugars, galactose and glucose, food chemists improve the digestibility of milk. For those who are lactose intolerant, this biochemistry-based method turns ordinary milk into a lactose-free version that is easier to digest.
Food Microbiology: Bread is susceptible to microbial spoilage and food microbiologist would study the types of microorganisms that can grow in the dough or o the surface of the bread, and how to prevent or control their growth. They might also study the role of probiotics in bread making.
Food microbiology is essential to the fermentation process that produces yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus are two of the specific bacterial cultures that are used in the fermentation process to make yogurt. These helpful microbes break down lactose, or milk sugar, into lactic acid, which curdles the milk and gives yogurt its distinct flavor and texture.
NOTE: Probiotics are beneficial bacteria that can be added to bread dough to enhance its nutritional value and improve its shelf life.
FUNCTIONS OF FOOD
Since the earliest days of human civilization, food has played a crucial role in human socialization and culture. Apart from providing support and energy, food fulfills several other purposes:
Social Functions of Food
Social functions of food refer to the roles that plays in various social and cultural contexts, including celebrations, rituals and social gatherings. Food can bring people together, serve as a form of communications and expression and symbolize various social and cultural values and beliefs. These cultural functions can influence the choice of food, the way it is prepared and consumed, and social interactions surrounding food.
Hence cultural food practices can vary widely across different regions and communities and may be influenced by factors such as religion, geography, history and social norms.
Here are some specific points:
a) Celebrations and Rituals:
Festivities and rituals are significant occasions of people, frequently centered around food. Many cultures have distinctive culinary practices and customs that are frequently handed down through many generations. These customs and traditions may differ depending on the event, such as family get-togethers, weddings, birthdays, religious holidays, and cremations.
Food can serve as a representation of cultural values and beliefs, a means of showing respect to ancestors and gods, and a means of remembering them. Certain foods have religious significance or have symbolic meanings in many civilizations. For example, during religious celebrations in Hindu culture, sweets are frequently offered to the gods. Similarly, food plays a significant role in customary festivities and rituals around Easter, Ramzan, Rajo, and Nuakhai.
b) Hospitality
It is common in many cultures to provide food and beverages to visitors as a sign of hospitality and compassion (i.e. goodwill). Sharing food is a universal gesture of friendship and can strengthen bonds between friends, family, coworkers, and other relatives. It may include :
- Bringing refreshments or food to a gathering
- Serving guests with a cup of tea or coffee
- Bringing a dish or sweets
- Offering ‘Paan’ in some Indian cultures especially Assamese
In general, the goal of hospitality is to make guests feel loved and valued, and food frequently plays a significant role in creating that hospitable atmosphere.
c) Status and Identity
There are two social purposes of food that are closely related: status and identity. The relationship between food and eating experiences and social status and personal identity is referred to as status and identity.
As an illustration, a specific social class, occupation, or ethnic group may be linked to specific cuisines or foods. Simple, traditional foods may be more highly appreciated in particular cultures, while eating exotic or unusual foods may be seen as a symbol of luxury and wealth in others. A greater social status may be connected with particular cuisines or dining experiences because they are perceived as more luxurious or exclusive.
Haute cuisine and fine dining are frequently connected to wealth and high status. Attending food events or dining at luxurious restaurants can be ways to show off one’s advancement and societal status. On the other hand, quick food and convenience foods could be linked to a lower socioeconomic status or a lack of both time and resources.
One’s own identity and ideals can also be reflected in their food choices. For example:
- In keeping with their ideals of sustainability and animal welfare, vegans and vegetarians may also decide not to eat meat or other animal products for moral or environmental reasons.
- Those who follow religious food norms, such as fasting during the Ramadan period, adhering to vegetarianism in Buddhism or Hinduism, or keeping halal in Muslim or kosher (also known as Kashrut, or Jewish dietary law), might choose to restrict what they eat following their culture guidelines.
- Food preferences can occasionally be linked to socio-economic status as poor people might not have similar food consumption as richer takes.
In general, a person’s dietary preferences may disclose information about their status, identity, beliefs and values.
d) Unity and Harmony (Bonding and Connection)
Food sharing is a universal means of building and maintaining social connections with others. It is possible to promote a feeling of closeness, trust, and community via shared food, despite cultural differences. Additionally, sharing food helps improve relationships and communication. As a result, it encourages respect for one another as well as cooperation and bonding.
Food is also exchanged as a symbol of love and affection in some cultures. In general, it improves social interactions and is a useful tool for establishing strong connections and friendships.
Psychological Functions of Food
It is also known as “cognitive function.” Food provides us with physical sustenance, but it also plays a crucial part in meeting our emotional requirements. We are all social beings with basic requirements for security, love, and attention, and food may be the primary means of addressing these necessities.
a) Mood Regulation
Among the psychological effects of food is mood regulation, which relates to the way particular nutrients influence the synthesis of neurotransmitters in the brain that are involved in mood management.
- For example, serotonin, a neurotransmitter that aids in controlling mood, appetite, and sleep, is produced in greater amounts when carbohydrates are consumed. As a precursor to serotonin, tryptophan, an amino acid that can be found in many foods high in protein, can help raise serotonin levels in the brain.
- Likewise, a few nutrients from food, such as magnesium, vitamin C, and omega-3 fatty acids, might help lower tension and anxiety, which in turn can improve mood.
- Eating can also make one feel happy and pleasurable, which can have a favorable effect on mood.
It’s important to keep in mind that each person’s experience with food and mood can be unique and complex. While some people may benefit from certain nutrients in terms of improving their mood, others may not experience the same results. Furthermore, food’s impact on mood can also be influenced by the way as well as the environment in which it is taken. For example, eating meat in a calm, relaxed atmosphere with loved ones has a greater positive impact on mood than eating the exact same meal in a hurried or stressed situation.
b) Pleasure and Enjoyment
Dopamine is released in our brains during eating, which is why it may be a joyful and honoring experience. Dopamine is a type of neurotransmitter that is released after we eat specific meals and is linked to pleasure and reward. For this reason, meals that promote feelings of pleasure and fulfillment, including ice cream, chocolate, and other sweets, are frequently referred to as “comfort foods.”
Some food items can bring about happy memories or experiences in addition to the production of dopamines. For example, some foods may evoke happy memories or experiences, such as a favorite dish from childhood, a memorable holiday, dining with loved ones, etc., which can increase the enjoyment of eating and turn it into a warm and tranquil activity.
c) Stress Reduction
Some of the nutrients in foods also plays a significant psychological role in stress management reducing one’s stress and anxiety.
- Anxiety and depressive symptoms can be lessened by eating fish and other seafood that contains omega-3 fatty acids. These fatty acids support neurotransmitter regulation and are vital for brain health.
- Dark chocolate, almonds, and seeds are good sources of magnesium, which can help control stress hormones and encourage relaxation.
- Cortisol, a stress hormone, can be reduced by the vitamin C present in leafy greens and citrus fruits like lemons, oranges, etc.
- Vitamin B complex: This set of nutrients, which includes folate, B6, and B12, can help control mood and lessen depressive and anxious symptoms.
Since stress is a normal part of life and can negatively affect our mental health, eating foods containing particular compounds, like those mentioned above, can help to lower stress and anxiety and improve overall well-being.
Physiological Functions
Food does more for the body than only sate i.e satisfy our hunger; it supports physiological processes in the body and gives energy and other necessary nutrients also.
It enables human survival, development, and maintenance. The form and amount of food (i.e. calories) that a person needs depends mostly on the following factors:
- Age
- Size
- Gender
- Type of activity
- Level of Health
- Physiological stress
a) Energy Production
The food that is consumed oxidizes to provide the necessary energy. The body uses food as fuel, which is one of its main purposes. Carbs, lipids, and proteins in foods are broken down throughout the digestive process and transformed into energy molecules like adenosine triphosphate (ATP). This energy is necessary for many physiological processes, such as physical activity, mental processing, and cellular metabolism.
b) Regulatory or Nutrient Supply
Foods serves as a source of essential nutrients for the optimal functioning of body. These include macronutrients such as carbohydrates, proteins and fats, as well as micronutrients such as vitamins and minerals. These nutrients are involved in processes such as tissue repairs, hormone synthesis, immune function and enzyme production.
c) Growth and Development
Adequate nutrition is crucial for growth and development, especially during periods of rapid growth such as childhood, adolescence and pregnancy. Nutrients obtained from foods supports the synthesis of new tissues, including muscles, bones and organs, and contribute to the overall growth and maturation of the body.
d) Maintenance and Repair of the body
Food provides the necessary building blocks for the maintenance and repair of body tissues. Proteins obtained from the food are broken down into amino acids, which are used for cellular repair and the synthesis of new proteins required for tissue maintenance and renewals.
e) Immune Function
An effective immune system depends on getting the right nutrients. Zinc, vitamins A, C, and E, among other nutrients, are crucial for immune system function and pathogen protection. The body’s capacity to protect itself against infections and sustain an ideal immune response is supported by a balanced diet.
f) Hormone Regulation
The amount of food consumed affects how hormones are produced and regulated in the body. As an example, carbohydrates encourage the release of insulin, a hormone that helps in controlling blood sugar levels. Appropriate consumption of lipids in food is essential for the production of hormones like estrogen and testosterone. For overall metabolic health and hormone balance, a balanced diet is essential.
Foods can also be classified as:
Energy Giving Foods (GO Foods)
Foods high in lipids and carbohydrates are referred to as “GO” foods, or energy giving foods. Good sources of energy providing foods includes whole grains, tubers, nuts and seeds, dried fruits, lean meats, cereals, oils, and dairy products like milk, butter, and ghee.
Glucose, which is produced when carbohydrates are broken down, gives the body’s cells the energy they need to carry out both physical and mental functions. Fatty acids are produced when fats are digested, and they support essential bodily processes and act as a significant energy reserve.
Body-building foods (GROW Food)
Foods high in protein are referred to as “GROW” or body-building foods. These meals support life, encourage growth, and aid in the recovery of damaged and worn-out bodily tissues. “GROW” foods include plant-based sources of high-quality protein, such as legumes, pulses, and nuts, as well as animal sources, such as milk, meat, eggs, and fish.
It is vital for people in every stage of life, but particularly during childhood and adolescence, when growth is occurring, as it is crucial for the development of muscles, bones, and organs.
NOTE: With the exception of soybeans, sources of animal protein are thought to be of higher quality than sources of plant protein because of their high digestibility and diverse profiles of amino acids.
Protective Foods (GLOW foods)
Foods that are high in protein, vitamins and minerals are referred to be “GLOW” or protective foods. “GLOW” foods can also be found in fortified foods, such as iodized salt.
They are essential for maintaining bodily temperature, controlling water balance, regulating muscle contraction, clotting blood, eliminating waste from the body, and sustaining heartbeat, among other activities and functions that support immunity. Fruits, vegetables, dairy products, eggs, and liver are considered GLOW foods.
Classification of Food Groups
- Cereals: This category contains grains like wheat, rice, oats, barley, corn, and millet. Cereals are a rich source of carbs, which provide energy, and they frequently contain fiber, vitamins, and minerals.
- Pulses: Pulses are edible seeds of leguminous plants, such as lentils, chickpeas, beans, and peas. They are rich in protein, fiber, vitamins, and minerals, and are a staple in many diets, especially vegetarian and vegan diets.
- Nuts and Oilseeds: This group encompasses nuts (such as almonds, walnuts, cashews) and oilseeds (such as sesame seeds, sunflower seeds, flaxseeds). Nuts and oilseeds are high in healthy fats, protein, vitamins, and minerals.
- Vegetables: Vegetables include a wide variety of plant-based foods like leafy greens (spinach, kale), root vegetables (carrots, potatoes), cruciferous vegetables (broccoli, cauliflower), and others. They are rich in vitamins, minerals, fiber, and phytonutrients.
- Fruits: Fruits are diverse, including apples, bananas, oranges, berries, and more. They are rich in vitamins, minerals, fiber, and antioxidants, and provide natural sweetness to the diet.
- Milk and Milk Products: This group comprises dairy products such as milk, cheese, yogurt, and butter. They are excellent sources of calcium, protein, vitamins (like vitamin D and B12), and other nutrients essential for bone health and overall well-being.
- Egg, Meat, and Poultry: This group includes animal-based protein sources like eggs, beef, chicken, pork, and other meats. They are rich in high-quality protein, vitamins (such as B vitamins), minerals (like iron and zinc), and fats.
- Fats and Oils: Fats and oils are sources of dietary fat, including butter, vegetable oils (olive oil, coconut oil), and animal fats. While they provide energy and aid in nutrient absorption, it’s essential to consume them in moderation.
- Sugar and Confectionery: This group includes foods high in added sugars, such as candies, chocolates, cakes, pastries, and sweetened beverages. These foods are often high in calories but low in nutritional value and should be consumed sparingly.
- Spices: Spices are plant-based substances used to flavor and season foods. They include a wide range of herbs and spices like pepper, cinnamon, turmeric, and ginger, which can add flavor and aroma to dishes without adding significant calories or nutrients.