Food

“The right to food is a human right” –Obaid Awan

Tastes

 Human sense of taste consists of five types;

 sour
 sweet
 bitter
 salt
 umami
 Of which, bitter perception plays a crucial role in protecting
human body from toxic substances. It protects us from ingesting
toxic substances which typically are bitter in taste.
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SWEET

– The experience of taste is both essential and ephemeral. It’s the reliable bite of your morning coffee,
and it’s the charred sweetness of your first campfire marshmallow.

– There’s so much tied up in taste that it’s easy to overlook the fact that our ancestors likely evolved
it as a way to make sure we recognized sweet foods with lots of calories and avoided bitter,
poisonous things after trying a tiny bite. We are born with a love of sweetness and a dislike of
bitterness

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4 Sour

 The sour taste tends to be fairly familiar to us. It is primarily the result of acids such
as citric acid, lactic acid, malic acid, oxalic acid, and ascorbic acid in our foods.
We often “pucker” when we encounter the sour taste and it immediately
moistens the mouth and increases the flow of saliva.

 The sour taste is digestive, so it fuels the appetite, increases salivary secretions,
enhances the secretion of digestive enzymes, and stimulates metabolism overall.

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  The simplest receptor found in the mouth is the sodium chloride (salt)
receptor. Saltiness is a taste produced primarily by the presence
of sodium ions.

SALTY

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6 Bitter

– Bitterness is a sensation often considered unpleasant characterized by having a

sharp, pungent taste. Unsweetened dark chocolate, caffeine, lemon rind, and some
types of fruit are known to be bitter.

– A large number of natural bitter compounds are known to be toxic. The ability to
detect bitter-tasting, toxic compounds at low thresholds is considered to provide an
important protective function.

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7 Savoriness

 Savory, or savoriness is an appetitive taste and is occasionally described by its Japanese

name, umami or meaty. It can be tasted in cheese and soy sauce, and is also found in
many other fermented and aged foods. This taste is also present in tomatoes, grains,
and beans.

 A loanword from Japanese meaning "good flavor" or "good taste", umami (旨味) is
considered fundamental to many Eastern cuisines.

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Lack of food
Your body adapts to a lack of food by
reducing your metabolic rate to
conserve energy. Because glucose is  Because humans have evolved to survive
the primary fuel source, fatigue sets in brief famines, our bodies can survive
once glucose reserves are depleted.
about 30 days without food. Going a long
Going several hours without food can
cause a noticeable drop in blood time without food is detrimental to your
sugar. Without enough nutrients from health. Your body breaks down fat and
food, your brain function suffers. muscle tissue to fuel the most important
physiological functions.
Primary cause of lack of food is over
population. There are more human
than the amount of food being
produced.

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 Causes, Effects and Solutions
of Food Waste
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In the most recent years, food waste has become a complex phenomenon
attracting the attention of scientists, consumers and activists alike.

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CAUSES OF FOOD WASTE

• Lack of appropriate planning

• Purchase and preparation of too much food
• Errors in industrial processing and keeping up with food safety policies
• Managerial, financial and technical constrains
• Over-preparation of food in restaurants, hotels and the food service industry

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EFFECTS OF FOOD WASTE

• Biodiversity loss
•
Wastage of the 1/3 of the world fertile land areas
•
Blue water footprint
•
Increased carbon footprint and the acceleration of climate change
•
Economic consequences
•

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SOLUTIONS OF FOOD WASTE

• Balancing food production with demand

• Foremost, precedence should be centered on balancing food production with demand to reduce the problem of food
wastage. The first thing is to cut back on the use of natural resources in food production.
•
Food waste reduction initiatives
• Supermarkets, retail food outlets, big restaurants and individual consumers all alike can also work on their own tailored
and creative efforts to reduce food footprint.
•
Consumers to buy and prepare food with a plan
• The use of meal plans in preparing food can go a long way in ending food wastage. Consumers should only buy food
according to their plans or in small batches to reduce the food that goes to waste due to expiration after long storage
periods.
•

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