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Ultra-processed Food
An ultra-processed food (UPF) is a grouping of processed food characterized by relatively involved methods of production. There is no simple definition of UPF, but they are generally understood to be an industrial creation derived from natural food or synthesized from other organic compounds. The resulting products are designed to be highly profitable, Convenience food, convenient, and hyperpalatable, often through food additives such as preservatives, Food coloring, colourings, and flavourings. UPFs have often undergone processes such as moulding/extruding, hydrogenation, or frying. Ultra-processed foods first became ubiquitous in the 1980s, though the term "ultra-processed food" gained prominence from a 2009 paper by Brazilian researchers as part of the Nova classification system. In the Nova system, UPFs include most bread and other mass-produced baked goods, frozen pizza, instant noodles, flavored yogurt, fruit and milk drinks, diet products, baby food, and most of what is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calories
The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
NOVA Group 4
A nova ( novae or novas) is a transient astronomical event that causes the sudden appearance of a bright, apparently "new" star (hence the name "nova", Latin for "new") that slowly fades over weeks or months. All observed novae involve white dwarfs in close binary systems, but causes of the dramatic appearance of a nova vary, depending on the circumstances of the two progenitor stars. The main sub-classes of novae are classical novae, recurrent novae (RNe), and dwarf novae. They are all considered to be cataclysmic variable stars. Classical nova eruptions are the most common type. This type is usually created in a close binary star system consisting of a white dwarf and either a main sequence, subgiant, or red giant star. If the orbital period of the system is a few days or less, the white dwarf is close enough to its companion star to draw accreted matter onto its surface, creating a dense but shallow atmosphere. This atmosphere, mostly consisting of hydrogen, is heated by t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carlos Augusto Monteiro
Carlos Augusto Monteiro (born March 8, 1948) is a Brazilian epidemiologist who coined the term ultra-processed food and introduced the Nova classification. Education Monteiro studied medicine at the University of São Paulo from 1967 to 1972. He continued his studies to obtain a master's degree in preventive medicine in 1977 and a doctorate in public health in 1979. Monteiro worked as a postdoctoral researcher at Columbia University from 1979 to 1981. He was appointed full professor at the Faculty of Public Health at the University of São Paulo in 1989. From 1990 to 1992 he worked in the nutrition department of the World Health Organization in Geneva and was a visiting professor at the universities of Bonn and Geneva. In 1992 he returned to São Paulo and has since headed the Center for Epidemiological Research in Nutrition and Health at the University of São Paulo (NUPENS/USP). Career Monteiro's particular research interests are public health in underdeveloped parts of B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Omnivore's Dilemma
''The Omnivore's Dilemma: A Natural History of Four Meals'' is a nonfiction book written by American author Michael Pollan published in 2006. As omnivores, humans have a variety of food choices. In the book, Pollan investigates the environmental and animal welfare effects of various food choices. He suggests that, prior to modern food preservation and transportation technologies, the dilemmas caused by these options were resolved primarily by cultural influences. Technology has made foods that were previously seasonal or regional available year-round and in all regions. The relationship between food and society, once moderated by culture, is now confused. To teach more about those choices, Pollan describes various food chains that end in human food: industrial food, organic food, and food we forage ourselves; from the source to a final meal, and in the process writes a critique of the American method of eating. Contents Michael Pollan informs us about how corn, the U.S.'s mai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michael Pollan
Michael Kevin Pollan (; born February 6, 1955) is an American journalist who is a professor and the first Lewis K. Chan Arts Lecturer at Harvard University. Concurrently, he is the Knight Professor of Science and Environmental Journalism and the director of the Knight Program in Science and Environmental Journalism at the UC Berkeley Graduate School of Journalism where in 2020 he cofounded the UC Berkeley Center for the Science of Psychedelics, in which he leads the public-education program. Pollan is best known for his books that explore the socio-cultural impacts of food, such as '' The Botany of Desire'' and '' The Omnivore's Dilemma''. Early life and education Pollan was born to a Jewish family on Long Island, New York. He is the son of author and financial consultant Stephen Pollan and columnist Corky Pollan. After studying at Mansfield College, Oxford, through 1975, Pollan received a B.A. in English from Bennington College in 1977 and an M.A. in English from Columbia Univ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Industrial Revolution
The Industrial Revolution, sometimes divided into the First Industrial Revolution and Second Industrial Revolution, was a transitional period of the global economy toward more widespread, efficient and stable manufacturing processes, succeeding the Second Agricultural Revolution. Beginning in Kingdom of Great Britain, Great Britain around 1760, the Industrial Revolution had spread to continental Europe and the United States by about 1840. This transition included going from craft production, hand production methods to machines; new Chemical industry, chemical manufacturing and Puddling (metallurgy), iron production processes; the increasing use of Hydropower, water power and Steam engine, steam power; the development of machine tools; and rise of the mechanisation, mechanised factory system. Output greatly increased, and the result was an unprecedented rise in population and population growth. The textile industry was the first to use modern production methods, and textiles b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Processing
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security. The Nova classification groups food according to different food processing techniques. Primary food processing is necessary to make most foods edible while secondary food processing turns ingredients into familiar foods, such as bread. Tertiary food processing results in ultra-processed foods and has been widely criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals. Processin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutritional Science
Nutritional science (also nutrition science, sometimes short ''nutrition'', dated trophology) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. History Before nutritional science emerged as an independent study disciplines, mainly chemists worked in this area. The chemical composition of food was examined. Macronutrients, especially protein, fat and carbohydrates, have been the focus components of the study of (human) nutrition since the 19th century. Until the discovery of vitamins and vital substances, the quality of nutrition was measured exclusively by the intake of nutritional energy. The early years of the 20th century were summarized by Kenneth John Carpenter in his ''Short History of Nutritional Science'' as "the vitamin era". The first vitamin was isolated and chemically defined in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The BMJ
''The BMJ'' is a fortnightly peer-reviewed medical journal, published by BMJ Publishing Group Ltd, which in turn is wholly-owned by the British Medical Association (BMA). ''The BMJ'' has editorial freedom from the BMA. It is one of the world's oldest general medical journals. Previously called the ''British Medical Journal'', the title was officially shortened to ''BMJ'' in 1988, and then changed to ''The BMJ'' in 2014. The current editor-in-chief of ''The BMJ'' is Kamran Abbasi, who was appointed in January 2022. History The journal began publishing on 3 October 1840 as the ''Provincial Medical and Surgical Journal'' and quickly attracted the attention of physicians around the world through its publication of high-quality original research articles and unique case reports. The ''BMJ''s first editors were P. Hennis Green, lecturer on the diseases of children at the Hunterian School of Medicine, who also was its founder, and Robert Streeten of Worcester, a member of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
