‘Food and Agriculture’ Archives
Processed Meat
Processed Meat Processed meat is meat that has been modified by chemical treatment and extensive manipulation. This category includes BACON, PASTRAMI, SALAMI, LIVERWURST, HAM, HOT DOGS, hot SAUSAGES, LUNCHEON MEATS, cold cuts, BOLOGNA, and Polish sausage. Sausages and processed meats are some of the fattest foods available. Salami, bologna, and [...]
Foods Additives and Substitutes
Foods Additives and Substitutes Advances in food and agricultural technology have improved food safety and availability. Food technology includes techniques to preserve food and develop new products. Substances to preserve and enhance the appeal of foods are called food additives, and colorings fit into this category of additives that are [...]
Food Guide Pyramid
Food Guide Pyramid A food guide plan released in 1991 by the USDA. It is designed to replace the “Basic Four Food Groups,” in use since 1956. The pyramid attempts to demonstrate graphically the relative importance of food groups as layers on a pyramid. Minimal daily servings are given. At the bottom of the pyramid are GRAINS, including [...]
English Food
English Food The history of any nation’s diet is the history of the nation itself, with food fashions, fads and fancies mapping episodes of colonialism and migration, trade and exploration, cultural exchange and boundary marking. British food is no exception to this. Yet there is a fundamental contradiction in this food-nation equation. There [...]
Food Banks
Food Banks Food Banks are organizations which provide donated free food. Since the 1970s, many grassroots organizations have been established in the United States to help combat hunger in communities. Food can be donated by private citizens, large food distributors like supermarkets, and the U.S. Department of Agriculture (USDA). Surplus [...]
Spice
Spice Seasonings prepared mainly from tropical plants. Spices are generally more pungent than herbs and have a strong flavor. They may represent seeds, roots, stems, or bark, depending on which part of the plant is the most aromatic (spicy). In contrast, herbs generally utilize most of the plant. The following are representative: Allspice and [...]
Types of Popcorn
Types of Popcorn A variety of CORN characterized by kernels with a tough coat. When heated, the water content within popcorn turns to steam, and the resulting pressure causes kernels to “explode.” As a snack food, popcorn offers many advantages: It contains high levels of complex carbohydrate and provides six times the amount of fiber as an [...]
Cooking
Cooking Heating food to increase its nutritional quality and/or flavor. Accessibility to nutritive foods has played a dominant factor in human evolution. The use of fire for cooking preceded the domestication of plants and animals by perhaps 40,000 years. The importance of cooking cannot be overemphasized because cooking causes profound changes [...]
Craving
Craving A strong desire for a food that is stronger than HUNGER and specific for a particular food. Though craving food may suggest a dependency, usually the desire to eat a specific food declines once it has been eaten. Women generally experience more food craving than men; however, by middle age this difference disappears. There probably is [...]
Grape Juice
Grape Juice Grape Juice is one of the sweetest juices. it is made from crushed grapes. A purplecolored juice indicates that it was prepared from grapes with purple skins, usually Concord grapes. Usually, grape juice provides no VITAMIN C unless it has been added by the manufacturer. Because of its high sugar content, an 8-oz. glass of grape [...]
