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Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
Food addiction initially presents in the form of cravings, which cause a feeling that one cannot cope without the food in question. [7] As the disorder progresses, behavior is modified in order to satisfy the urge for the food. These behavioral changes can result in binge eating disorder, obesity, and bulimia nervosa.
The global financial, economic, and food price crisis in 2008 drove many people to hunger, especially women and children. The spike in food prices prevented many people from escaping poverty, because the poor spend a larger proportion of their income on food and farmers are net consumers of food. [108]
Scientific analysis of food and nutrients began during the chemical revolution in the late 18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition. [1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified.
The increase of food intake by so many people is due primarily to a number of environmental factors. Main social environmental factors include: People who eat in groups tend to eat more than when they are by themselves; When people eat in the presence of models who eat a lot or a little, they are likely to eat similarly to the model
The foods you eat can affect your hormone production and secretion by creating small changes throughout your gut, says Perri Halperin, a registered dietitian who is a clinical nutrition ...
Aesthetically pleasing and eye-appealing food presentations can encourage people to consume food. A common saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good flavour, even if unsatisfactory. [34] [35] Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures ...
Philosophy of eating is a concept of food production and nutritional philosophy that matches the source and result of health together.. The core of these points of view is to attach a mental state of mind with the sources of proper agricultural food sources in a balance of harmony in part because the sources have freshness and purity.