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Animal-source foods are a diverse group of foods that are rich in bioavailable nutrients including calcium, iron, zinc, vitamins B12, vitamin D, choline, DHA, and EPA. [11] Animal-source and plant-based foods have complimentary nutrient profiles and balanced diets containing both reduce the risk of nutritional deficiencies. [ 11 ]
Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey , ants , mussels , crabs and coconuts . Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935.
Meat – Meat is animal flesh that is eaten as food. [10]: 1 Humans are omnivorous, [11] [12] [13] and have hunted and killed animals for meat since prehistoric times. [13] The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.
Other nutrients found in animal products include calories, fat, essential vitamins (including B12) and minerals (including zinc, iron, calcium, magnesium). [67] Food products produced by animals include milk produced by mammary glands, which in many cultures is drunk or processed into dairy products (cheese, butter, etc.).
Live food is commonly used as feed for a variety of species of exotic pets and zoo animals, ranging from crocodilians (crocodiles and alligators) to various snakes, turtles, lizards and frogs, but also including other non-reptilian, non-amphibian species such as birds and mammals (for instance, pet skunks, which are omnivorous mammals, can ...
Initially, the Columbian exchange of animals largely went in one direction, from Europe to the New World, as the Eurasian regions had domesticated many more animals. Horses , donkeys , mules , pigs , cattle , sheep , goats , chickens , dogs , cats , and bees were rapidly adopted by native peoples for transport, food, and other uses.
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Oligophagy is a term for intermediate degrees of selectivity, referring to animals that eat a relatively small range of foods, either because of preference or necessity. [2] Another classification refers to the specific food animals specialize in eating, such as: Carnivore: the eating of animals Araneophagy: eating spiders; Avivore: eating birds