Fast Food Nation Rhetorical Analysis

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Fast Food Nation Introduction (Audio Recording).

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Cyber threats are growing rapidly within businesses and organizations across all sectors and the need for highly trained cyber security professionals is more critical than ever before. Delivering cutting-edge education and virtual hands-on learning application, a degree in cybersecurity from Champlain will make you stand out in the field and advance your career. With thousands of sought after CCO cybersecurity alums around the world, you'll be joining an elite group of networked industry leaders looking for new talent. Your practitioner faculty, program directors and advisors will also help you set yourself up for a successful career in cybersecurity. With a robust faculty of expert-practitioner instructors who have significant experience working for top organizations and are sought-after thought leaders in the field, we specialize in building agile cybersecurity and digital forensics programs that the meet mission-critical needs of today's businesses, nonprofit organizations, and state and federal governments.

Request Info. Call The strong demand for cybersecurity talent means that job opportunities are available in virtually every field and sector, including cyber incidence response, cyber risk and strategic analysis, vulnerability detection and assessment, and more. There is also a particular need for cyber professionals in the federal government, which has designated cybersecurity as a mission-critical function. Champlain's online cyber security course portfolio encompasses the critical skills needed by today's cybersecurity professionals. Graduates of the program are required to complete the following courses. Note: Some of the courses in this program are available in week terms only.

Please contact your advisor for details. This course provides students with an understanding of the many different devices and technologies, from historical to emerging, that are required to design and build networks. In a broad survey of concepts and terminology, students will learn about topology, communications, protocols, and security, and to diagram basic networks to specification. From day one, students in this course are problem solving, first in terms of algorithmic design and then as early as week two via programming in the latest version of Python, using PyCharm. Students begin by writing a program to have a conversation, having strings and numbers as input, and advance, by week seven, to building a working password saver program, capable of looking up, adding and encrypting , and storing passwords.

This course, through guided research and hands-on learning experiences, provides students with an understanding of operating systems, including their core fundamental principles and how they work. Students are presented with the opportunity to expand and showcase their knowledge and abilities in this week course where they are expected to work independently and develop a project related to their major.

This course will introduce foundation subject matter and technologies that are critical to the multidisciplinary landscape of cybersecurity. This exciting course introduces students to the myriad software tools and best practices for handling digital evidence. Through this course, students learn about what makes up an operating system and the various threats to that operating system and, by extension, the user. It's also about understanding how programs are put together and how they work, what is possible, and how to control the system. Cloud computing has become increasingly central to Information Security IS strategies both at the corporate and personal level. It unifies a variety of technologies to provide businesses a method to improve business efficiency and reduce costs.

This course will cover concepts, protocols and implementation details for working with and implementing cloud technologies within an organization. In this class, students take an intense look at networks and the ways that we provide appropriate controls and technology to provide security to them, while using Wireshark and NMAP as supporting tools. Mobile devices are convenient, portable, inexpensive, powerful and essential to a lot of people.

Considering many people have their own smartphones, it makes sense for some businesses to make use of that by allowing employees to use their smartphones to connect to corporate infrastructure for communication functions. This introduces security issues. Smartphones and tablets are not the only areas where wireless technology introduces risk into the enterprise environment, not to mention putting individuals at risk. Bluetooth, This course will cover the risks and remediations associated with wireless technology. This is a course on how to find and exploit vulnerabilities in systems. While discussing the ethical and legal framework of these activities, students will use Google search techniques a. SATAN , among other tools. CYBR covers strategies, techniques and technologies used in attacking and defending information systems, and how to design secure networks and protect against intrusion, malware and other hacker exploits.

Students will use the Security Onion Linux distribution and the Security Onion toolkit and will perform some log analysis. However, the course has its bigger focus on best practices. In CYBR, students have a look on how the landscape of threats and defenses is evolving. It covers a comprehensive overview of technologies, security, and design best practices with particular emphasis on hands-on skills. This course examines cybersecurity policy planning in an organizational context. The aim is to examine key procedures, such as security requirements analysis and risk assessments, to determine their roles in policy formation.

From storyboard to form creation, students walk through the steps to create a basic four to five-page website to specification in this course that introduces HTML5 and CSS. Hands-on assignments reinforce skills development and best practices in design: navigation, column layout, image editing and usage, fonts and tables. Students learn how to install both Linux and Windows Operating systems, configure an Active Directory domain, learn common domain administration tasks, apply user and file management, experience application installation and configuration, and integrate the two operating systems to work together simulating a real-life work scenario. Project Management is the formal application of knowledge, skills, tools, and techniques to project-based activities to meet organizational requirements.

Project management is accomplished through the use of processes such as Initiating, Planning, Executing, Monitoring and Controlling, and Closing. Project managers can divide projects into these phases to provide better management control with appropriate links to the ongoing operations of the organization. Collectively, these phases, known as the project life cycle, form the foundation for the practice of project management and are guided by the Body of Knowledge from the Project Management Institute PMI.

Project schedules allow managers, team members, and stakeholders to track progress, set and manage expectations, communicate, control costs, and collaborate. Tasks and deliverables can be monitored and controlled to ensure timely delivery-and if any delays do occur, project managers can easily gauge their impact and make the necessary adjustments. Central to the schedule is a detailed understanding of the project budget, and working to control costs and manage stakeholder expectations. This course draws on fundamental concepts of contemporary communication research to help students identify and develop strategies to become effective and versatile communicators across media and settings.

Students will examine and respond to a range of interpersonal situations through the critical evaluation of the three essential components of all communication: its purpose, audience, and context. Students will leave the course with the ability to reflect on and adapt their strategies to successfully and consistently communicate for a range of purposes across diverse settings. This course draws on fundamental concepts of contemporary group communication research to help students identify and develop strategies to communicate effectively in small groups and teams for the cooperative purpose of advancing common goals.

Students will draw on listening and responding strategies learned in COMM Interpersonal Communication and apply them to communicating as a leader or member of a small group. They will also learn how to recognize and manage the types of conflicts that can arise in small groups. Students will learn to navigate the rapidly changing nature of communication in the digital age, exploring electronically-mediated communication platforms, social networks, and online social media, while applying specific communication theories in order to determine best practices.

Through reading, discussion, and assignments, students will work to overcome online communication barriers and gain a critical understanding of which tools are effective in which situations. This course introduces students to the foundational concepts needed to communicate effectively in writing for academic study and professional development. Students will learn how to use the four stages of the writing process--prewriting, drafting, revising, and editing--to create written communication that meets its intended purpose for its intended audience.

Students will also be introduced to rhetorical modes and their role in the development of written communication. A minimum grade of C is required for this course to meet a general education requirement. This course builds on students' proficiency in the writing process and rhetorical modes to introduce the use of evidence from sources in written communication. Students will learn to determine the need for evidence from sources, identify types of information resources, develop effective search strategies, and incorporate evidence from sources in written communication legally and ethically.

This course will introduce students to major streams of social justice thought, including historical social justice movements, theoretical problems having to do with social equality, personal freedom, marginalization, and stigmatization, and the ways in which civic and professional communities respond to these issues. Mathematical reasoning, when applied to everyday and professional lives, has two dimensions: logic for deterministic situations and probabilities for non-deterministic situations. This course aims to help students develop these mathematical reasoning skills. Accurate and appropriate visual data representation is increasingly critical in today's work environments.

Students will develop skills in data organization, manipulation and interpretation in a way that supports data-driven decision-making and effective communication of numerical data. This course builds on students' proficiency in using evidence from sources to support their own prior knowledge to using evidence from sources to develop persuasive communication for a range of purposes, including solving problems and pursuing opportunities in the workplace, in addition to academic study.

Students will learn to articulate effective inquiry questions, recognize errors in logic, interpret the validity of persuasive communication created by others, and develop effective persuasive communication of their own using evidence from sources. The role of accurate citation of sources in persuasive communication will also be addressed. In this course, adult students demonstrate skills and knowledge from work and other life experiences in order to request credit for a specified degree requirement.

Students use the conceptual framework of argumentation to make a logical case for credit in an e-portfolio. The portfolio will identify the context for the student's learning in the subject matter, trace its progression over time, and explain how the learning is equivalent to the specified CCO degree requirement. The student will then demonstrate proficiency in each course learning outcome and integrate the learning outcomes in a relevant case study. To achieve a course pass, the completed portfolio must demonstrate course outcome proficiency according to the framework and criteria described above. Portfolios meeting these criteria will be submitted to a faculty subject matter expert for evaluation.

Students within 12 credits of degree completion are not eligible to take CRIT Specific application of common tools for writing in the working world. Students will be instructed in rhetorical strategies of professional writing including style, report formats, editing, document design, and integration of visual aids. Students will complete a semester-long writing project; oral and written reports associated with the process of problem-solving within the project will be included. This course introduces students to the fundamental elements of technical writing clear, concise, and targeted that are common among seven forms of technical communication: email correspondence, editing,employment communication, proposals, long, formal reports,oral communication, and inventions.

Through peer reviews and writing workshops, students develop the ability to write and edit text that precisely targets its audience. This course emphasizes deepening and broadening students' writing, speaking, and thinking abilities in a non-lecture-based, hands-on, discussion-centered classroom. Introduces students to the biochemistry and physiology of nutrition and exercise. Emphasis will be placed on human body systems such as musculoskeletal, digestive, respiratory and circulatory, and their relationship to nutrition and fitness. Students will also study the biochemistry of energy conversion as it relates to exercise physiology.

Laboratory sessions are designed to reinforce, by a hands-on approach, the principles discussed in lecture. Course includes two laboratory hours per week. Students learn the biology, genetics, chemistry, and physics involved in the forensic investigation of crimes. A wide range of topics are studied including DNA, entomology, fingerprinting, trace evidence, serology blood, saliva, and semen , blood spatter, and chemical analysis of drugs, alcohol, and other compounds.

Students apply their new knowledge of forensic science through the use of case studies and laboratories. This course includes two laboratory hours per week. With pressure and release, a window opens and closes, recording light on a sensor. The simple action captures the instinct, judgement, and skill of the person behind the lens. This class will begin a study of the art and craft of photography. Students will develop their vision and their understanding of how to achieve it. Solid skills will be learned and many doors will be opened. A survey of the continuing change experienced in art since the 15th century.

Students will examine how an image is achieved as well as the significance of the subject represented. Individual inquiry concerning the nature of art is encouraged. Students learn to appreciate films through the critical analysis of various elements of mise-en-scene, cinematography, editing and sound. The course introduces the conventions of classical Hollywood cinema, considers the work of one major director auteur , and surveys selected international and independent films. Students view and discuss films each week. Students will become familiar with arguments originating from the following schools of ethics: virtue ethics, deontology, and utilitarianism.

Students will apply these ethical schools of thought to formulate arguments, practice deliberation and assess the implications of their decisions for various stakeholders in a professional context. A study of fiction of various lengths, with an emphasis on plot techniques, character development, style, point of view, setting, structure, theme, and artistic unity. Continued emphasis is placed on the improvement of writing skills. An introduction to the major literary genres: poetry, drama and fiction.

Selections are chosen from American, European and non-Western literature. The emphasis of this course is on improving the student's ability to read perceptively and write effectively. A continued emphasis is placed on the improvement of writing skills. A survey of the science of psychology, including an overview of human behavior in various areas such as physiopsychology, development, learning social psychology, personality and abnormal behavior. A study of human groups, culture, the self, and human interaction. The course focuses on contemporary American society and the influence of culture on our actions and beliefs, with the goal of fostering critical thinking about our social environment.

Students will study important themes in the social history of the United States since the Civil War. This course allows students to expand their critical thinking skills through an examination of primary and secondary sources. Themes might include: the evolving status of women; the immigrant experience; the concept of the American dream; the paradox of freedom vs. Students will be evaluated primarily on writing assignments.

Graduates of the cybersecurity bachelor's online degree program will demonstrate the following industry-specific skills, knowledge, and competencies:. Please speak to an admission representative or your academic advisor for details. Earn a specialized certificate in a concentration of your choice as you pursue your degree, so you can build credentials as you go. Speak with your academic advisor if you are considering a certificate, so they can help get you on the right pathway.

Cybersecurity Fundamentals. Advanced Cybersecurity. Classes led by our seasoned experts will give you real-world insight into the world of cybersecurity, and create a rich community of career-focused learning. Alumni of the Champlain College Online bachelor's in cyber security degree program work in corporations, small businesses, government organizations, and non-profits nationwide, including:. Continuing your education is an investment in your future. While evolutionarily speaking, as opposed to culturally, humans are omnivores , religion and social constructs such as morality , activism , or environmentalism will often affect which foods they will consume. Food is eaten and typically enjoyed through the sense of taste , the perception of flavor from eating and drinking.

Certain tastes are more enjoyable than others, for evolutionary purposes. Aesthetically pleasing and eye-appealing food presentations can encourage people to consume foods. A common saying is that people "eat with their eyes". Food presented in a clean and appetizing way will encourage a good flavor, even if unsatisfactory. Texture plays a crucial role in the enjoyment of eating foods. Contrasts in textures, such as something crunchy in an otherwise smooth dish, may increase the appeal of eating it.

Common examples include adding granola to yogurt , adding croutons to a salad or soup , and toasting bread to enhance its crunchiness for a smooth topping, such as jam or butter. Another universal phenomenon regarding food is the appeal of contrast in taste and presentation. For example, such opposite flavors as sweetness and saltiness tend to go well together, as in kettle corn and nuts. While many foods can be eaten raw, many also undergo some form of preparation for reasons of safety, palatability , texture , or flavor.

At the simplest level this may involve washing, cutting, trimming, or adding other foods or ingredients, such as spices. It may also involve mixing, heating or cooling, pressure cooking , fermentation, or combination with other food. In a home, most food preparation takes place in a kitchen. Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place. The preparation of animal-based food usually involves slaughter , evisceration , hanging, portioning, and rendering.

In developed countries, this is usually done outside the home in slaughterhouses , which are used to process animals en masse for meat production. Many countries regulate their slaughterhouses by law. For example, the United States has established the Humane Slaughter Act of , which requires that an animal be stunned before killing. Strict interpretations of kashrut require the animal to be fully aware when its carotid artery is cut. On the local level, a butcher may commonly break down larger animal meat into smaller manageable cuts, and pre-wrap them for commercial sale or wrap them to order in butcher paper.

In addition, fish and seafood may be fabricated into smaller cuts by a fishmonger. However, fish butchery may be done onboard a fishing vessel and quick-frozen for the preservation of quality. Certain cultures highlight animal and vegetable foods in a raw state. Salads consisting of raw vegetables or fruits are common in many cuisines. Sashimi in Japanese cuisine consists of raw sliced fish or other meat, and sushi often incorporates raw fish or seafood. Steak tartare and salmon tartare are dishes made from diced or ground raw beef or salmon, mixed with various ingredients and served with baguettes , brioche , or frites.

The term "cooking" encompasses a vast range of methods, tools, and combinations of ingredients to improve the flavor or digestibility of food. Cooking technique, known as culinary art , generally requires the selection, measurement, and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools , and the skill of the individual cook.

Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavor, texture , appearance, and nutritional properties. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from , years ago. Different cuisines will use different types of ovens. For example, Indian culture uses a tandoor oven, which is a cylindrical clay oven which operates at a single high temperature. Classic Italian cuisine includes the use of a brick oven containing burning wood. Ovens may be wood-fired, coal-fired, gas , electric, or oil-fired.

Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. In addition, many cultures use grills for cooking. A grill operates with a radiant heat source from below, usually covered with a metal grid and sometimes a cover. An open-pit barbecue in the American south is one example along with the American style outdoor grill fueled by wood, liquid propane, or charcoal along with soaked wood chips for smoking. In Argentina, an asado Spanish for "grilled" is prepared on a grill held over an open pit or fire made upon the ground, on which a whole animal or smaller cuts are grilled. Restaurants employ chefs to prepare the food, and waiters to serve customers at the table.

Commercial eateries existed during the Roman period , with evidence of "thermopolia", a form of fast food restaurant, found in Pompeii , [] and urban sales of prepared foods may have existed in China during the Song dynasty. Food systems have complex economic and social value chains that effect many parts of the global economy. Most food has always been obtained through agriculture. With increasing concern over both the methods and products of modern industrial agriculture , there has been a growing trend toward sustainable agricultural practices. This approach, partly fueled by consumer demand, encourages biodiversity , local self-reliance and organic farming methods. Several organisations have begun calling for a new kind of agriculture in which agroecosystems provide food but also support vital ecosystem services so that soil fertility and biodiversity are maintained rather than compromised.

According to the International Water Management Institute and UNEP , well-managed agroecosystems not only provide food, fiber and animal products, they also provide services such as flood mitigation , groundwater recharge , erosion control and habitats for plants, birds, fish and other animals. Packaged foods are manufactured outside the home for purchase. This can be as simple as a butcher preparing meat, or as complex as a modern international food industry. Early food processing techniques were limited by available food preservation, packaging, and transportation.

This mainly involved salting , curing , curdling, drying , pickling , fermenting , and smoking. It brought the advantages of pre-prepared time-saving food to the bulk of ordinary people who did not employ domestic servants. At the start of the 21st century, a two-tier structure has arisen, with a few international food processing giants controlling a wide range of well-known food brands. There also exists a wide array of small local or national food processing companies.

Computer-based control systems, sophisticated processing and packaging methods, and logistics and distribution advances can enhance product quality, improve food safety , and reduce costs. Britain 's need for food was especially well-illustrated in World War II. Despite the implementation of food rationing , Britain remained dependent on food imports and the result was a long term engagement in the Battle of the Atlantic. Food is traded and marketed on a global basis. The variety and availability of food is no longer restricted by the diversity of locally grown food or the limitations of the local growing season.

In , over countries became signatories to the Uruguay Round of the General Agreement on Tariffs and Trade in a dramatic increase in trade liberalization. This included an agreement to reduce subsidies paid to farmers, underpinned by the WTO enforcement of agricultural subsidy , tariffs , import quotas , and settlement of trade disputes that cannot be bilaterally resolved. Trade liberalization has greatly affected world food trade. Food marketing brings together the producer and the consumer. The marketing of even a single food product can be a complicated process involving many producers and companies. For example, fifty-six companies are involved in making one can of chicken noodle soup.

These businesses include not only chicken and vegetable processors but also the companies that transport the ingredients and those who print labels and manufacture cans. In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.

In the 20th century, supermarkets were born. Supermarkets brought with them a self service approach to shopping using shopping carts , and were able to offer quality food at lower cost through economies of scale and reduced staffing costs. In the latter part of the 20th century, this has been further revolutionized by the development of vast warehouse-sized, out-of-town supermarkets, selling a wide range of food from around the world. Unlike food processors, food retailing is a two-tier market in which a small number of very large companies control a large proportion of supermarkets.

The supermarket giants wield great purchasing power over farmers and processors, and strong influence over consumers. Food prices refer to the average price level for food across countries, regions and on a global scale. Price levels depend on the food production process, including food marketing and food distribution. Fluctuation in food prices is determined by a number of compounding factors. The consequences of food price fluctuation are multiple. Increases in food prices, or agflation , endangers food security , particularly for developing countries , and can cause social unrest. Food prices will on average continue to rise due to a variety of reasons. Growing world population will put more pressure on the supply and demand.

Climate change will increase extreme weather events, including droughts, storms and heavy rain, and overall increases in temperature will have an impact on food production. To a certain extent, adverse price trends can be counteracted by food politics. Food speculation is betting on food prices unregulated financial markets. Food speculation by global players like banks , hedge funds or pension funds is alleged to cause price swings in staple foods such as wheat , maize and soy — even though too large price swings in an idealized economy are theoretically ruled out: Adam Smith in reasoned that the only way to make money from commodities trading is by buying low and selling high, which has the effect of smoothing out price swings and mitigating shortages.

For the global poor, food speculation and resulting price peaks may result in increased poverty or even famine. In contrast to food hoarding , speculation does not mean that real food shortages or scarcity need to be evoked, the price changes are only due to trading activity. Because of its centrality to human life, problems related to access, quality and production of food effect every aspect of human life.

Between the extremes of optimal health and death from starvation or malnutrition , there is an array of disease states that can be caused or alleviated by changes in diet. Deficiencies, excesses, and imbalances in diet can produce negative impacts on health, which may lead to various health problems such as scurvy , obesity , or osteoporosis , diabetes , cardiovascular diseases as well as psychological and behavioral problems. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Nutrients in food are grouped into several categories. Macronutrients are fat, protein, and carbohydrates. Micronutrients are the minerals and vitamins. Additionally, food contains water and dietary fiber. As previously discussed, the body is designed by natural selection to enjoy sweet and fattening foods for evolutionary diets, ideal for hunters and gatherers. Thus, sweet and fattening foods in nature are typically rare and are very pleasurable to eat.

In modern times, with advanced technology , enjoyable foods are easily available to consumers. Unfortunately, this promotes obesity in adults and children alike. Food deprivation leads to malnutrition and ultimately starvation. This is often connected with famine , which involves the absence of food in entire communities. This can have a devastating and widespread effect on human health and mortality. Rationing is sometimes used to distribute food in times of shortage, most notably during times of war. Starvation is a significant international problem. Approximately million people are undernourished, and over 16, children die per day from hunger-related causes. Food loss and waste is food that is not eaten.

The causes of food waste or loss are numerous and occur throughout the food system , during production , processing , distribution , retail and consumption. Overall, about one third of the world's food is thrown away. Food loss and waste is a major part of the impact of agriculture on climate change it amounts to 3. Moreover, food waste that is not handled or reclaimed properly, i. For example, landfill gas from anaerobic digestion of organic matter is a major source of the greenhouse gas methane, and un-reclaimed phosphorus in food waste, leads to further phosphate mining.

Moreover reducing food waste in all parts of the food system is an important part of reducing the environmental impact of agriculture , by reducing the total amount of water, land use and other resources. Food policy is the area of public policy concerning how food is produced, processed, distributed, purchased, or provided. Food policies are designed to influence the operation of the food and agriculture system balanced with ensuring human health needs.

This often includes decision-making around production and processing techniques, marketing, availability, utilization, and consumption of food, in the interest of meeting or furthering social objectives. Food policy can be promulgated on any level, from local to global, and by a government agency, business, or organization. Food policymakers engage in activities such as regulation of food-related industries, establishing eligibility standards for food assistance programs for the poor, ensuring safety of the food supply, food labeling , and even the qualifications of a product to be considered organic.

Most food policy is initiated at the domestic level for purposes of ensuring a safe and adequate food supply for the citizenry. Food policy comprises the mechanisms by which food-related matters are addressed or administered by governments, including international bodies or networks, and by public institutions or private organizations. Agricultural producers often bear the burden of governments' desire to keep food prices sufficiently low for growing urban populations.

Low prices for consumers can be a disincentive for farmers to produce more food, often resulting in hunger, poor trade prospects, and an increased need for food imports. Some countries list a legal definition of food, often referring them with the word foodstuff. These countries list food as any item that is to be processed, partially processed, or unprocessed for consumption. The listing of items included as food includes any substance intended to be, or reasonably expected to be, ingested by humans. In addition to these foodstuffs, drink, chewing gum , water, or other items processed into said food items are part of the legal definition of food.

Items not included in the legal definition of food include animal feed , live animals unless being prepared for sale in a market , plants prior to harvesting, medicinal products, cosmetics , tobacco and tobacco products, narcotic or psychotropic substances , and residues and contaminants. The right to food , and its variations, is a human right protecting the right of people to feed themselves in dignity , implying that sufficient food is available, that people have the means to access it, and that it adequately meets the individual's dietary needs. The right to food protects the right of all human beings to be free from hunger , food insecurity and malnutrition. However, if people are deprived of access to food for reasons beyond their control, for example, because they are in detention, in times of war or after natural disasters, the right requires the government to provide food directly.

The right is derived from the International Covenant on Economic, Social and Cultural Rights [] which has state parties as of April At the World Food Summit , governments reaffirmed the right to food and committed themselves to halve the number of hungry and malnourished from to million by However, the number has increased over the past years, reaching an infamous record in of more than 1 billion undernourished people worldwide.

Food security is the measure of the availability of food and individuals' ability to access it. According to the United Nations' Committee on World Food Security , food security is defined as meaning that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. There is evidence of food security being a concern many thousands of years ago, with central authorities in ancient China and ancient Egypt being known to release food from storage in times of famine.

At the World Food Conference , the term "food security" was defined with an emphasis on supply; food security is defined as the "availability at all times of adequate, nourishing, diverse, balanced and moderate world food supplies of basic foodstuffs to sustain a steady expansion of food consumption and to offset fluctuations in production and prices". The first World Food Summit, held in , stated that food security "exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. Similarly, household food security is considered to exist when all members, at all times, have access to enough food for an active, healthy life.

The Food and Agriculture Organization of the United Nations, or FAO, identified the four pillars of food security as availability, access, utilization, and stability. Food aid can benefit people suffering from a shortage of food. It can be used to improve peoples' lives in the short term, so that a society can increase its standard of living to the point that food aid is no longer required. Sometimes a cycle of food aid dependence can develop. Sometimes, food aid provisions will require certain types of food be purchased from certain sellers, and food aid can be misused to enhance the markets of donor countries.

Foodborne illness , commonly called "food poisoning", is caused by bacteria , toxins , viruses , parasites , and prions. Roughly 7 million people die of food poisoning each year, with about 10 times as many suffering from a non-fatal version. Less commonly, acute adverse reactions can also occur if chemical contamination of food occurs, for example from improper storage, or use of non-food grade soaps and disinfectants. Food can also be adulterated by a very wide range of articles known as "foreign bodies" during farming, manufacture, cooking, packaging, distribution, or sale. These foreign bodies can include pests or their droppings, hairs, cigarette butts, wood chips, and all manner of other contaminants. It is possible for certain types of food to become contaminated if stored or presented in an unsafe container, such as a ceramic pot with lead-based glaze.

Food poisoning has been recognized as a disease since as early as Hippocrates. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur , contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig , which led to the development of modern food storage and food preservation methods. Recommended measures for ensuring food safety include maintaining a clean preparation area with foods of different types kept separate, ensuring an adequate cooking temperature, and refrigerating foods promptly after cooking.

Foods that spoil easily, such as meats , dairy , and seafood , must be prepared a certain way to avoid contaminating the people for whom they are prepared. As such, the rule of thumb is that cold foods such as dairy products should be kept cold and hot foods such as soup should be kept hot until storage. Cold meats, such as chicken, that are to be cooked should not be placed at room temperature for thawing, at the risk of dangerous bacterial growth, such as Salmonella or E. Some people have allergies or sensitivities to foods that are not problematic to most people.

This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. In some instances, traces of food in the air, too minute to be perceived through smell, have been known to provoke lethal reactions in extremely sensitive individuals. Common food allergens are gluten , corn , shellfish mollusks , peanuts , and soy. The digestive complaints usually develop within half an hour of ingesting the allergen. Rarely, food allergies can lead to a medical emergency , such as anaphylactic shock , hypotension low blood pressure , and loss of consciousness. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions.

Food contaminated with fungal growth may contain mycotoxins such as aflatoxins which may be found in contaminated corn and peanuts. Other carcinogens identified in food include heterocyclic amines generated in meat when cooked at high temperature, polyaromatic hydrocarbons in charred meat and smoked fish, and nitrosamines generated from nitrites used as food preservatives in cured meat such as bacon. Anticarcinogens that may help prevent cancer can also be found in many food especially fruit and vegetables. Antioxidants are important groups of compounds that may help remove potentially harmful chemicals. It is however often difficult to identify the specific components in diet that serve to increase or decrease cancer risk since many food, such as beef steak and broccoli, contain low concentrations of both carcinogens and anticarcinogens.

Certification, iTQi. They use high-quality evaluation methods to make the food safer. Many cultures hold some food preferences and some food taboos. Dietary choices can also define cultures and play a role in religion. For example, only kosher foods are permitted by Judaism , halal foods by Islam , and in Hinduism beef is restricted. This is highly related to a culture's cuisine. Dietary habits play a significant role in the health and mortality of all humans. Imbalances between the consumed fuels and expended energy results in either starvation or excessive reserves of adipose tissue, known as body fat. Kwashiorkor and marasmus are childhood disorders caused by lack of dietary protein. Many individuals limit what foods they eat for reasons of morality or other habits.

For instance, vegetarians choose to forgo food from animal sources to varying degrees. Others choose a healthier diet , avoiding sugars or animal fats and increasing consumption of dietary fiber and antioxidants. This has led to the emergence of a movement with a preference for organic and local food. From Wikipedia, the free encyclopedia. For other uses, see Food disambiguation. Substances consumed for nutrition. This article may be written from an excessively human-centric perspective. Please improve this article so that it appropriately covers non-human species, or discuss this issue on the talk page. Learn how and when to remove this template message. See also: Herb and spice.

Main articles: Animal source foods and Food chain. This section may require cleanup to meet Wikipedia's quality standards. The specific problem is: arbitrary list of topics, that are not really "representative" or well organized for readers -- should be organized in a more discrete, focused, readable way. Please help improve this section if you can. December Learn how and when to remove this template message. Main article: Adulterated food. Main article: Camping food. Main article: Diet food. Main article: Finger food. Main article: Fresh food. Main article: Frozen food. Main article: Functional food. Main article: Health food. Main article: Live food. Main article: Medical food.

Main article: Natural foods. Main article: Negative-calorie food. Main article: Organic food. Main article: Peasant foods. Main article: Prison food. Main article: Seasonal food. Main article: Shelf-stable food. Main article: Space food. Main article: Traditional food. Main article: Whole food. Main article: Taste. This section is an excerpt from Umami. Soy sauce , ripe tomatoes and miso are examples of foods rich in umami components. Main articles: Cuisine , Regional cuisine , and Global cuisines.

Main article: Food presentation. Main article: Outline of food preparation. Main article: Cooking. Main article: Cookware and bakeware. Main article: Restaurant. Main articles: Agriculture , Food industry , and Genetically modified food. Main article: Food manufacture. See also: Population density. Main article: Food marketing. This section is an excerpt from Food prices. This section is an excerpt from Food speculation. This section is an excerpt from Food loss and waste. This section is an excerpt from Food policy. This section is an excerpt from Right to food. Adopted or drafting a framework law Constitutional, explicit as a right Constitutional, implicit in broader rights or as directive principle Direct applicability via international treaties No known right to food.

This section is an excerpt from Food security. Main article: Food aid. Main article: Food safety. Main article: Food allergy. Main article: Diet nutrition. Main article: Avitaminosis. Food portal Drink portal Agriculture and Agronomy portal. ISBN Archived from the original PDF on 18 April Retrieved 14 April Retrieved Shafiur; McCarthy, Owen J. July International Journal of Food Properties. ISSN University of California Press. The American Journal of Clinical Nutrition. PMID International Journal of Cancer. European Journal of Epidemiology. PMC National Geographic Society. Archived from the original on 22 March Retrieved 25 May Archived from the original on 10 February Archived from the original on 26 December Asia Pacific Business Press Inc.

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Umami Mapa de las lenguas Ebook in Spanish. United States: Columbia University Press. JSTOR