Question

student essay about foods

Answer 1

Definition:

Food is the basic material which the body need for its survival and well being Good food is indispensable for health at all stages of life and for satisfactory growth during infancy, childhood, adolescence and adulthood.


Human diet is not restricted to any special category of food. Man eats a variety of foods, of plant and animal origin as no single food provides us with all the nutrients that we need.

Sources of Food:

Primitive societies obtained food through hunting and gathering. But now great majority of people obtain food from cultivated plants & domestic animals Al­though some food is obtained from oceans and fresh waters, but the great ma­jority of food for human populations is obtained from traditional land-based agriculture of crops and livestock.
A brief description of the source of food is as

(1) Crops:
Out of about 2, 50,000 species of plants, only about 3,000 have been tried as agricultural crops, only 300 are grown for food, and only 100 are used on a large scale. Some crops provide food, whereas others provide commercial products {e.g. oils, fibres etc.). Most of the world’s food is provided by only twenty crop species.
There are, in approximate order of importance, wheat, rice, corn, pota­toes, barley, sweet potatoes, cassavas, soya-beans, oats, sorghum, pea-nuts rye millets, chick-peas, sugarcane, sugar beets, pigeon peas, coconuts and bananas’ Out to these, rice, wheat and corn are the three crops on which humanity de­pends for the majority of its nutrients and calories.
Together, about 1.6 million metric tons of these three grains are grown each year; roughly half of all agricultural crops. Further, wheat and rice are espe­cially important as they are the staple foods for most of the people in developing countries of the world. These two crops supply around 60% of the calories con­sumed directly by vitamins and fibres.
Fruits and vegetables (including vegetable oils) also make a large contribution to human diets. Altogether, they amount to nearly as large a quantity as corn. They are especially important because they are rich in vitamins, minerals dietary fibre and complex carbohydrates.
(2) Livestock:
Domesticated animals are an important food source. The major domesticated animals used as food by human beings are ‘ruminants’ (e.g. cattle, sheep, goats, camel, reindeer etc). Ruminants convert woody tissue of plants (cellulose) indi­gestible to people, to human food. Milk, prized by people everywhere, is provided by mulching animals.
(3) Aquaculture:
It is the production of food from aquatic habitats — marine and freshwater. Fish and seafood contribute about 70 million metric tons of high quality protein to the world’s diet, which is about one-half as much as that from land animals. Although aquaculture provides only a small amount of the world’s food at present, but it is an important source of protein for many countries, especially in Asia and Europe.

Answer 2

Definition:

Food is the basic material which the body need for its survival and well being Good food is indispensable for health at all stages of life and for satisfactory growth during infancy, childhood, adolescence and adulthood.


Human diet is not restricted to any special category of food. Man eats a variety of foods, of plant and animal origin as no single food provides us with all the nutrients that we need.

Sources of Food:

Primitive societies obtained food through hunting and gathering. But now great majority of people obtain food from cultivated plants & domestic animals Al­though some food is obtained from oceans and fresh waters, but the great ma­jority of food for human populations is obtained from traditional land-based agriculture of crops and livestock.

A brief description of the source of food is as under:



(1) Crops:

Out of about 2, 50,000 species of plants, only about 3,000 have been tried as agricultural crops, only 300 are grown for food, and only 100 are used on a large scale. Some crops provide food, whereas others provide commercial products {e.g. oils, fibres etc.). Most of the world’s food is provided by only twenty crop species.

There are, in approximate order of importance, wheat, rice, corn, pota­toes, barley, sweet potatoes, cassavas, soya-beans, oats, sorghum, pea-nuts rye millets, chick-peas, sugarcane, sugar beets, pigeon peas, coconuts and bananas’ Out to these, rice, wheat and corn are the three crops on which humanity de­pends for the majority of its nutrients and calories.

Together, about 1.6 million metric tons of these three grains are grown each year; roughly half of all agricultural crops. Further, wheat and rice are espe­cially important as they are the staple foods for most of the people in developing countries of the world. These two crops supply around 60% of the calories con­sumed directly by vitamins and fibres.

Fruits and vegetables (including vegetable oils) also make a large contribution to human diets. Altogether, they amount to nearly as large a quantity as corn. They are especially important because they are rich in vitamins, minerals dietary fibre and complex carbohydrates.

(2) Livestock:

Domesticated animals are an important food source. The major domesticated animals used as food by human beings are ‘ruminants’ (e.g. cattle, sheep, goats, camel, reindeer etc). Ruminants convert woody tissue of plants (cellulose) indi­gestible to people, to human food. Milk, prized by people everywhere, is provided by mulching animals.

(3) Aquaculture:

It is the production of food from aquatic habitats — marine and freshwater. Fish and seafood contribute about 70 million metric tons of high quality protein to the world’s diet, which is about one-half as much as that from land animals. Although aquaculture provides only a small amount of the world’s food at present, but it is an important source of protein for many countries, especially in Asia and Europe