Food serves the body by supplying energy, building new cells, and regulating normal bodily processes. Furthermore, it protects our immune systems by transporting nutrients and waste products as well as helping maintain body temperature.
Most individuals possess considerable knowledge regarding food and nutrition from family, friends, or educational experiences.
Energy
Food provides energy for daily activities. An individual’s energy requirements depend on factors like age, sex, height and level of activity; these units of measurement are known as calories. Our bodies use carbohydrates, proteins and fats as sources of energy – providing 4 kilocalories per gram from carbohydrates while proteins provide 9kcals/g and fats up to 9kcals/gram respectively.
Food contains energy that is released during digestion and oxidation. Oxidation converts large polymeric molecules to smaller organic molecules like sugars, amino acids and fatty acids that cells use as sources of energy.
Food contains energy that can be transformed into other forms, such as kinetic energy (the energy of motion). Modern society depends on our ability to convert one form of energy to another: walking and cycling bikes, driving cars and boats, making ice in freezers, cooking meals on stoves and lighting our homes and offices all depend on changing energy between forms.
Foods that quickly release energy after being digested are considered high-energy foods, such as bread, fruit and vegetables. Conversely, those which release it gradually over time such as meat from animals allowed to graze on grass instead of being fed corn feed in animal feedlots are low-energy options.
Growth and Repair
Nutritional needs during growth provide our bodies with essential cells and proteins, enabling the body to both develop and repair tissues, like bones and muscles, while blood carries oxygen throughout our bodies. Furthermore, nutrients help form enzymes which regulate chemical processes within us; food plays a vital role in early life development, children’s wellness, as well as adult health maintenance.
To meet our energy requirements, we require carbohydrates, proteins and fats in various forms – staple foods like maize and wheat grains, rice and beans provide ample sources of micronutrients as well as fibre. Animal products like meat, fish and milk also contain proteins as well as micronutrients while we need oilseeds, nuts and legumes to maintain skin health while keeping arteries flexible.
Functional foods have become increasingly popular around the world. Functional food can be defined as foods with additional health-related benefits beyond basic nutrition, including prevention or reduction of chronic diseases, enhancement of physical performance and mental wellbeing, regulation of physiological functions and reduction of risk from oxidative stress. Such effects may be added, removed or enhanced naturally without altering their nutritional value.
Regulation
Food industry regulations cover an intricate web of laws and rules. These govern all facets of production, processing, distribution and consumption.
These regulations aim to reduce food safety concerns and keep the entire supply chain healthy. Such regulations include food handling protocols, risk management techniques such as Hazard Analysis Critical Control Point (HACCP) systems, as well as trackable food labeling.
Other regulations have an immediate impact on food systems by restricting environmental pollution, prohibiting child labor or unfair employment practices, and mandating truthful labelling of foods, drugs, and other products. Some regulations take an “authoritarian” approach while others calibrate incentives or shape preferences.
Industry organizations are increasingly opting to offload regulatory responsibilities onto self-regulatory groups or associations. While this can reduce costs and government action, it also increases the risk that industry groups might pursue interests other than those of consumers – evidenced by the tobacco and alcohol industries’ recent behavior. Industry self-regulation can work successfully provided it includes legitimate public health input as well as ongoing objective evaluation.
Protection
Food businesses must abide by stringent government agency rules to ensure consumer food safety. This responsibility covers every aspect of the business from production and storage through distribution; any breach in compliance can lead to serious repercussions for both you and the consumer.
Government agencies like the Food and Drug Administration (FDA) in the US ensure compliance with food safety laws. They handle any reports about issues with the food supply as well as educate consumers about preventing microbial food contamination or other health hazards.
Government authorities can impose fines against businesses who fail to abide by regulations or report issues, as well as ban sales of contaminated food products. Food safety regulations encourage businesses to maintain records that demonstrate they comply with the law.
Consumers demand protection from food safety hazards throughout the entire food chain – often known as the “farm-to-table continuum.” To do this effectively requires an integrated approach to regulation and monitoring. Such an approach facilitates improved consumer protection, stimulates agriculture and food processing industries, promotes domestic and international trade, as well as providing a basis for reaching highest levels of hygiene. Codex Alimentarius Commission, an organization which develops global food standards, is working towards expanding integrated monitoring and regulation.