Food energy in the context of "Starvation"

Water is an inorganic compound with the chemical formula H₂O. It is a transparent, tasteless, odorless, and nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms, in which it acts as a solvent. Water, being a polar molecule, undergoes strong intermolecular hydrogen bonding which is a large contributor to its physical and chemical properties. It is vital for all known forms of life, despite not providing food energy or being an organic micronutrient. Due to its presence in all organisms, its chemical stability, its worldwide abundance, and its strong polarity relative to its small molecular size, water is often referred to as the "universal solvent".

Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor.

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or support growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill specific ecological niches within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural systems are one of the major contributors to climate change, accounting for as much as 37% of total greenhouse gas emissions.

Nutrition is the biochemical and physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into macro- and micro-) which can be metabolized to create energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition.

The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while others must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, energy, and water as well as various other molecules. Animals require complex nutrients such as carbohydrates, lipids, and proteins, obtaining them by consuming other organisms. Humans have developed agriculture and cooking to replace foraging and advance human nutrition. Plants acquire nutrients through the soil and the atmosphere. Fungi absorb nutrients around them by breaking them down and absorbing them through the mycelium.

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals and vitamins. Typical examples include grains (cereals and legumes), seeds, nuts and root vegetables (tubers and roots). Among them, cereals (rice, wheat, oat, maize, etc.), legumes (lentils and beans) and tubers (e.g. potato, taro and yam) account for about 90% of the world's food calorie intake.

Early agricultural civilizations valued the crop foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of surplus, wider choices of foods may be available.

The energy efficiency in transport is the useful travelled distance, of passengers, goods or any type of load; divided by the total energy put into the transport propulsion means. The energy input might be rendered in several different types depending on the type of propulsion, and normally such energy is presented in liquid fuels, electrical energy or food energy. The energy efficiency is also occasionally known as energy intensity. The inverse of the energy efficiency in transport is the energy consumption in transport.

Energy efficiency in transport is often described in terms of fuel consumption, fuel consumption being the reciprocal of fuel economy. Nonetheless, fuel consumption is linked with a means of propulsion which uses liquid fuels, whilst energy efficiency is applicable to any sort of propulsion. To avoid said confusion, and to be able to compare the energy efficiency in any type of vehicle, experts tend to measure the energy in the International System of Units, i.e., joules.

Comfort food is food that provides the eater a nostalgic or sentimental value and may be characterized by its satisfying heartiness and association with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a specific culture.