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Food is any substance consumed to provide nutritional support and energy to an organism. [2] [3] It can be raw, processed, or formulated and is consumed orally by animals for growth, health, or pleasure. Food is mainly composed of water, lipids, proteins, and carbohydrates.
Food loss and waste is a major part of the impact of agriculture on climate change (it amounts to 3.3 billion tons of CO 2 e emissions annually [107] [108]) and other environmental issues, such as land use, water use and loss of biodiversity.
The function of taste perception is vital to help prevent harmful or rotten foods from being consumed. There are also taste buds on the epiglottis and upper part of the esophagus . The taste buds are innervated by a branch of the facial nerve the chorda tympani , and the glossopharyngeal nerve .
The first recommended dietary allowances for humans were developed to address fears of disease caused by food deficiencies during the Great Depression and the Second World War. [3] Due to its importance in human health, the study of nutrition has heavily emphasized human nutrition and agriculture, while ecology is a secondary concern.
The child's growth is divided into four key stages: (1) pregnancy, from conception to birth; (2) breastfeeding, from birth to six months; (3) the introduction of solid foods, from six to 12 months; and (4) the transition to a family diet after 12 months, with each stage requiring specific nutritional considerations for optimal development.
Lysozyme: Considering that food contains more than just essential nutrients, e.g. bacteria or viruses, the lysozyme offers a limited and non-specific, yet beneficial antiseptic function in digestion. Of note is the diversity of the salivary glands. There are two types of salivary glands:
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It is associated with the numerical response, which is the reproduction rate of a consumer as a function of food density. Following C. S. Holling, functional responses are generally classified into three types, which are called Holling's type I, II, and III. [1] Types I, II, and III functional responses