The Basics of Food


The term “food” is used for any substance we consume for its nutritional value. Most foods are of plant, animal or fungal origin. Food contains essential nutrients that our bodies need to survive. Read on for the basics of food. Let’s take a look at some of the most common forms of food. Whether it is meat, vegetables, or fruits, food is essential for our health. However, there are a lot of unhealthy foods that are not good for us.

Processed foods

While processed foods aren’t the only things on the market that have undergone significant processing, they are still largely unhealthy. These foods have been modified in some way from their original state and can contain high levels of salt, sugar, and fat. Some foods are processed for safety reasons, though. For example, milk must be pasteurised to destroy harmful bacteria and other contaminants, and seeds must be pressed to produce oil. While these foods can be unhealthy, they are often a necessary part of a healthy diet.

Sugary foods

Many people are not aware that sugar is an ingredient in their food. While it occurs naturally in a wide variety of plants, sugar is often added to processed foods to give them a sweeter taste. This extra sugar is a major source of health issues. Overconsumption of sugar is one of the leading causes of increased rates of heart disease, obesity, and type II diabetes. This article explores the dangers of sugar in foods and how to avoid them.

Protein sources

While beef and pork are not considered dietary protein sources, they do provide important amino acids. They are also excellent sources of fiber. Of the many plant-based protein sources, soy, peas, potatoes, and wheat are the most common. These foods are also highly desirable for food processing and have similar nutrient and nutritional properties to meat, poultry, and dairy. The research team also looked into ways to incorporate high-protein pulses into packaged foods.

Antinutrients in foods

What are antinutrients? These chemically active compounds present in plant foods are naturally occurring and may inhibit the absorption of other nutrients. They can cause some foods to be harder to digest, making them less bioavailable for the body. But, if properly prepared, antinutrient-containing foods are not harmful to your health. In fact, a diet rich in plant-based foods can benefit your health. In this article, you will learn how to prepare foods for health and to avoid antinutrients.


The sense of taste is one of our five senses and occurs when chemicals react with our taste receptors on the tongue and other parts of the oropharynx. Our taste buds detect sweet, bitter, sour, salty, and umami flavors in different foods. Although taste is not a sense in and of itself, it contributes to our overall experience of flavor. Let’s explore how we perceive taste. In simple terms, taste is the sensation of food that we experience in our mouths.


Besides describing the visual composition of foods on a plate, food presentation also includes the presentation of flavors and textures. A good presentation of food entices the diner to linger on a plate, engages his senses, and encourages social sharing. The most effective presentation is visually appealing and makes for a memorable dining experience. Listed below are some tips for improving your food presentation. (Click on each link below to learn more).

Contrast in food

The symbiotic relationship between contrast in food and wine creates a stimulating wow factor. Contrast can come in the form of a colour or texture difference, but chefs have also used height and other cues to direct the eye. The croquembouche, a tall tower of choux buns, makes a stunning visual impact. However, when paired with wine, contrast can also be achieved by adding complementary elements such as lemon to the pairing.