Nutrition in the context of "Sustainable diet"

In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering.

Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and other animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; humans, and many other animals, have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.

Physical fitness is a state of health and well-being and, more specifically, the ability to perform aspects of sports, occupations, and daily activities. Physical fitness is generally achieved through proper nutrition, moderate-vigorous physical exercise, and sufficient rest along with a formal recovery plan.

Before the Industrial Revolution, fitness was defined as the capacity to carry out the day's activities without undue fatigue or lethargy. However, with automation and changes in lifestyles, physical fitness is now considered a measure of the body's ability to function efficiently and effectively in work and leisure activities, to be healthy, to resist hypokinetic diseases, to improve immune system function, and to meet emergency situations.

In classical antiquity, the cornucopia (/ˌkɔːrn(j)əˈkoʊpiə, -n(j)uː-/ ; from Latin cornu 'horn' and copia 'abundance'), also called the horn of plenty, is a symbol of abundance and nourishment, commonly a large horn-shaped container overflowing with produce, flowers, or nuts. In Greek, it was called the "horn of Amalthea" (Ancient Greek: κέρας Ἀμαλθείας, romanized: kéras Amaltheías), after Amalthea, a nurse of Zeus, who is often part of stories of the horn's origin.

Baskets or panniers of this form were traditionally used in western Asia and Europe to hold and carry newly harvested food products. The horn-shaped basket would be worn on the back or slung around the torso, leaving the harvester's hands free for picking.

An "old wives' tale" is a colloquial expression referring to spurious or superstitious claims. They can be said sometimes to be a type of urban legend, said to be passed down by older women to a younger generation. Such tales are considered superstition, folklore or unverified claims with exaggerated and/or inaccurate details. Old wives' tales often centre on women's traditional concerns, such as pregnancy, puberty, social relations, health, herbalism and nutrition.

Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases.

As an agricultural product, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of milk products a day, and more than six billion people worldwide consume milk and milk products. The ability for adult humans to digest milk relies on lactase persistence, so lactose intolerant individuals have trouble digesting lactose.

Biochemistry, or biological chemistry, is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology, and metabolism. Over the last decades of the 20th century, biochemistry has become successful at explaining living processes through these three disciplines. Almost all areas of the life sciences are being uncovered and developed through biochemical methodology and research. Biochemistry focuses on understanding the chemical basis that allows biological molecules to give rise to the processes that occur within living cells and between cells, in turn relating greatly to the understanding of tissues and organs as well as organism structure and function. Biochemistry is closely related to molecular biology, the study of the molecular mechanisms of biological phenomena.

Much of biochemistry deals with the structures, functions, and interactions of biological macromolecules such as proteins, nucleic acids, carbohydrates, and lipids. They provide the structure of cells and perform many of the functions associated with life. The chemistry of the cell also depends upon the reactions of small molecules and ions. These can be inorganic (for example, water and metal ions) or organic (for example, the amino acids, which are used to synthesize proteins). The mechanisms used by cells to harness energy from their environment via chemical reactions are known as metabolism. The findings of biochemistry are applied primarily in medicine, nutrition, and agriculture. In medicine, biochemists investigate the causes and cures of diseases. Nutrition studies how to maintain health and wellness and also the effects of nutritional deficiencies. In agriculture, biochemists investigate soil and fertilizers with the goal of improving crop cultivation, crop storage, and pest control. In recent decades, biochemical principles and methods have been combined with problem-solving approaches from engineering to manipulate living systems in order to produce useful tools for research, industrial processes, and diagnosis and control of disease—the discipline of biotechnology.

Metamorphosis is a biological process by which an animal physically develops including birth transformation or hatching, involving a conspicuous and relatively abrupt change in the animal's body structure through cell growth and differentiation. Some insects, fish, amphibians, mollusks, crustaceans, cnidarians, echinoderms, and tunicates undergo metamorphosis, which is often accompanied by a change of nutrition source or behavior. Animals can be divided into species that undergo complete metamorphosis ("holometaboly"), incomplete metamorphosis ("hemimetaboly"), or no metamorphosis ("ametaboly").

Generally organisms with a larval stage undergo metamorphosis, and during metamorphosis the organism loses larval characteristics.

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.