1.
Protein (nutrient)
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Proteins are essential nutrients for the human body. They are one of the blocks of body tissue. As a fuel, proteins provide as much energy density as carbohydrates,4 kcal per gram, in contrast, the most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds, during human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the amino acids that cannot be biosynthesized by the body. There are nine amino acids which humans must obtain from their diet in order to prevent protein-energy malnutrition. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, there are five dispensable amino acids which humans are able to synthesize in the body. These five are alanine, aspartic acid, asparagine, glutamic acid and these six are arginine, cysteine, glycine, glutamine, proline and tyrosine. Humans need the essential amino acids in certain ratios, some protein sources contain amino acids in a more or less complete sense. This has given rise to various ranking systems for protein sources, Dietary sources of protein include both animals and plants, meats, dairy products, fish and eggs as well as grains, legumes and nuts. Vegetarians and vegans can get enough essential amino acids by eating a variety of plant proteins and it is commonly believed that athletes should consume a higher-than-normal protein intake to maintain optimal physical performance. Protein is a nutrient needed by the body for growth. Aside from water, proteins are the most abundant kind of molecules in the body, Protein can be found in all cells of the body and is the major structural component of all cells in the body, especially muscle. This also includes body organs, hair and skin, proteins are also used in membranes, such as glycoproteins. When broken down into amino acids, they are used as precursors to acid, co-enzymes, hormones, immune response, cellular repair. Additionally, protein is needed to form blood cells, proteins are believed to increase performance in terms of athletics. Amino acids, the blocks of proteins, are used for building muscle tissue. Protein is only used as fuel when carbohydrates are low
2.
Zinc
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Zinc is a chemical element with the symbol Zn and atomic number 30. It is the first element in group 12 of the periodic table, in some respects zinc is chemically similar to magnesium, both elements exhibit only one normal oxidation state, and the Zn2+ and Mg2+ ions are of similar size. Zinc is the 24th most abundant element in Earths crust and has five stable isotopes, the most common zinc ore is sphalerite, a zinc sulfide mineral. The largest workable lodes are in Australia, Asia, and the United States, Zinc is refined by froth flotation of the ore, roasting, and final extraction using electricity. Zinc metal was not produced on a large scale until the 12th century in India and was unknown to Europe until the end of the 16th century, the mines of Rajasthan have given definite evidence of zinc production going back to the 6th century BC. To date, the oldest evidence of pure zinc comes from Zawar, in Rajasthan, alchemists burned zinc in air to form what they called philosophers wool or white snow. The element was named by the alchemist Paracelsus after the German word Zinke. German chemist Andreas Sigismund Marggraf is credited with discovering pure metallic zinc in 1746, work by Luigi Galvani and Alessandro Volta uncovered the electrochemical properties of zinc by 1800. Corrosion-resistant zinc plating of iron is the application for zinc. Other applications are in batteries, small non-structural castings. A variety of compounds are commonly used, such as zinc carbonate and zinc gluconate, zinc chloride, zinc pyrithione, zinc sulfide. Zinc is an essential mineral perceived by the public today as being of exceptional biologic and public health importance, Zinc deficiency affects about two billion people in the developing world and is associated with many diseases. In children, deficiency causes growth retardation, delayed sexual maturation, infection susceptibility, enzymes with a zinc atom in the reactive center are widespread in biochemistry, such as alcohol dehydrogenase in humans. Consumption of excess zinc can cause ataxia, lethargy and copper deficiency, Zinc is a bluish-white, lustrous, diamagnetic metal, though most common commercial grades of the metal have a dull finish.6 pm. The metal is hard and brittle at most temperatures but becomes malleable between 100 and 150 °C, above 210 °C, the metal becomes brittle again and can be pulverized by beating. Zinc is a conductor of electricity. For a metal, zinc has relatively low melting and boiling points, the melting point is the lowest of all the transition metals aside from mercury and cadmium. Many alloys contain zinc, including brass, Other metals long known to form binary alloys with zinc are aluminium, antimony, bismuth, gold, iron, lead, mercury, silver, tin, magnesium, cobalt, nickel, tellurium, and sodium
3.
Kilogram
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The kilogram or kilogramme is the base unit of mass in the International System of Units and is defined as being equal to the mass of the International Prototype of the Kilogram. The avoirdupois pound, used in both the imperial and US customary systems, is defined as exactly 0.45359237 kg, making one kilogram approximately equal to 2.2046 avoirdupois pounds. Other traditional units of weight and mass around the world are also defined in terms of the kilogram, the gram, 1/1000 of a kilogram, was provisionally defined in 1795 as the mass of one cubic centimeter of water at the melting point of ice. The final kilogram, manufactured as a prototype in 1799 and from which the IPK was derived in 1875, had an equal to the mass of 1 dm3 of water at its maximum density. The kilogram is the only SI base unit with an SI prefix as part of its name and it is also the only SI unit that is still directly defined by an artifact rather than a fundamental physical property that can be reproduced in different laboratories. Three other base units and 17 derived units in the SI system are defined relative to the kilogram, only 8 other units do not require the kilogram in their definition, temperature, time and frequency, length, and angle. At its 2011 meeting, the CGPM agreed in principle that the kilogram should be redefined in terms of the Planck constant, the decision was originally deferred until 2014, in 2014 it was deferred again until the next meeting. There are currently several different proposals for the redefinition, these are described in the Proposed Future Definitions section below, the International Prototype Kilogram is rarely used or handled. In the decree of 1795, the term gramme thus replaced gravet, the French spelling was adopted in the United Kingdom when the word was used for the first time in English in 1797, with the spelling kilogram being adopted in the United States. In the United Kingdom both spellings are used, with kilogram having become by far the more common, UK law regulating the units to be used when trading by weight or measure does not prevent the use of either spelling. In the 19th century the French word kilo, a shortening of kilogramme, was imported into the English language where it has used to mean both kilogram and kilometer. In 1935 this was adopted by the IEC as the Giorgi system, now known as MKS system. In 1948 the CGPM commissioned the CIPM to make recommendations for a practical system of units of measurement. This led to the launch of SI in 1960 and the subsequent publication of the SI Brochure, the kilogram is a unit of mass, a property which corresponds to the common perception of how heavy an object is. Mass is a property, that is, it is related to the tendency of an object at rest to remain at rest, or if in motion to remain in motion at a constant velocity. Accordingly, for astronauts in microgravity, no effort is required to hold objects off the cabin floor, they are weightless. However, since objects in microgravity still retain their mass and inertia, the ratio of the force of gravity on the two objects, measured by the scale, is equal to the ratio of their masses. On April 7,1795, the gram was decreed in France to be the weight of a volume of pure water equal to the cube of the hundredth part of the metre
4.
Types of cheese
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The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, and this last scheme results in 18 types, which are then further grouped by moisture content. The main factor in categorizing these cheeses is age, fresh cheeses without additional preservatives can spoil in a matter of days. For these simplest cheeses, milk is curdled and drained, with little other processing, examples include cottage cheese, cream cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goats milk chèvre. Such cheeses are soft and spreadable, with a mild flavour, whey cheeses are fresh cheeses made from whey, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese, brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form. Some fresh cheeses such as fromage blanc and fromage frais are commonly sold, traditional pasta filata cheeses such as Mozzarella also fall into the fresh cheese category. Fresh curds are stretched and kneaded in hot water to form a ball of Mozzarella, stored in brine, it can easily be shipped, and it is known worldwide for its use on pizza. Categorizing cheeses by moisture content or firmness is a common but inexact practice, the lines between soft, semi-soft, semi-hard, and hard are arbitrary, and many types of cheese are made in softer or firmer variants. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into moulds, soft cheese Cream cheeses are not matured. Brie and Neufchâtel are soft-type cheeses that mature for more than a month, Neufchâtel is a soft cheese which can be sold after 10 days of maturation. Semi-soft cheese Semi-soft cheeses, and the sub-group Monastery, cheeses have a moisture content. Some well-known varieties include Havarti, Munster and Port Salut, medium-hard cheese Cheeses that range in texture from semi-soft to firm include Swiss-style cheeses such as Emmental and Gruyère. The same bacteria that give such cheeses their eyes also contribute to their aromatic, other semi-soft to firm cheeses include Gouda, Edam, Jarlsberg, Cantal, and Cașcaval. Cheeses of this type are ideal for melting and are served on toast for quick snacks or simple meals. Semi-hard or hard cheese Harder cheeses have a moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a time than the soft cheeses. Cheddar is one of a family of semi-hard or hard cheeses, whose curd is cut, gently heated, piled, colby and Monterey Jack are similar but milder cheeses, their curd is rinsed before it is pressed, washing away some acidity and calcium
5.
Greece
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Greece, officially the Hellenic Republic, historically also known as Hellas, is a country in southeastern Europe, with a population of approximately 11 million as of 2015. Athens is the capital and largest city, followed by Thessaloniki. Greece is strategically located at the crossroads of Europe, Asia, situated on the southern tip of the Balkan peninsula, it shares land borders with Albania to the northwest, the Republic of Macedonia and Bulgaria to the north, and Turkey to the northeast. Greece consists of nine regions, Macedonia, Central Greece, the Peloponnese, Thessaly, Epirus, the Aegean Islands, Thrace, Crete. The Aegean Sea lies to the east of the mainland, the Ionian Sea to the west, the Cretan Sea and the Mediterranean Sea to the south. Greece has the longest coastline on the Mediterranean Basin and the 11th longest coastline in the world at 13,676 km in length, featuring a vast number of islands, eighty percent of Greece is mountainous, with Mount Olympus being the highest peak at 2,918 metres. From the eighth century BC, the Greeks were organised into various independent city-states, known as polis, which spanned the entire Mediterranean region and the Black Sea. Greece was annexed by Rome in the second century BC, becoming a part of the Roman Empire and its successor. The Greek Orthodox Church also shaped modern Greek identity and transmitted Greek traditions to the wider Orthodox World, falling under Ottoman dominion in the mid-15th century, the modern nation state of Greece emerged in 1830 following a war of independence. Greeces rich historical legacy is reflected by its 18 UNESCO World Heritage Sites, among the most in Europe, Greece is a democratic and developed country with an advanced high-income economy, a high quality of life, and a very high standard of living. A founding member of the United Nations, Greece was the member to join the European Communities and has been part of the Eurozone since 2001. Greeces unique cultural heritage, large industry, prominent shipping sector. It is the largest economy in the Balkans, where it is an important regional investor, the names for the nation of Greece and the Greek people differ from the names used in other languages, locations and cultures. The earliest evidence of the presence of human ancestors in the southern Balkans, dated to 270,000 BC, is to be found in the Petralona cave, all three stages of the stone age are represented in Greece, for example in the Franchthi Cave. Neolithic settlements in Greece, dating from the 7th millennium BC, are the oldest in Europe by several centuries and these civilizations possessed writing, the Minoans writing in an undeciphered script known as Linear A, and the Mycenaeans in Linear B, an early form of Greek. The Mycenaeans gradually absorbed the Minoans, but collapsed violently around 1200 BC and this ushered in a period known as the Greek Dark Ages, from which written records are absent. The end of the Dark Ages is traditionally dated to 776 BC, the Iliad and the Odyssey, the foundational texts of Western literature, are believed to have been composed by Homer in the 7th or 8th centuries BC. With the end of the Dark Ages, there emerged various kingdoms and city-states across the Greek peninsula, in 508 BC, Cleisthenes instituted the worlds first democratic system of government in Athens
6.
Sheep
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The sheep is a quadrupedal, ruminant mammal typically kept as livestock. Like all ruminants, sheep are members of the order Artiodactyla, although the name sheep applies to many species in the genus Ovis, in everyday usage it almost always refers to Ovis aries. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female sheep is referred to as a ewe, a male as a ram or occasionally a tup, a castrated male as a wether. Sheep are most likely descended from the wild mouflon of Europe, one of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleece, meat and milk. A sheeps wool is the most widely used animal fiber, and is harvested by shearing. Ovine meat is called lamb when from younger animals and mutton when from older ones, Sheep continue to be important for wool and meat today, and are also occasionally raised for pelts, as dairy animals, or as model organisms for science. Sheep husbandry is practised throughout the majority of the inhabited world, in the modern era, Australia, New Zealand, the southern and central South American nations, and the British Isles are most closely associated with sheep production. Sheepraising has a lexicon of unique terms which vary considerably by region. Use of the sheep began in Middle English as a derivation of the Old English word scēap. A group of sheep is called a flock, herd or mob, many other specific terms for the various life stages of sheep exist, generally related to lambing, shearing, and age. Being a key animal in the history of farming, sheep have a deeply entrenched place in human culture, as livestock, sheep are most often associated with pastoral, Arcadian imagery. Sheep figure in many mythologies—such as the Golden Fleece—and major religions, in both ancient and modern religious ritual, sheep are used as sacrificial animals. Domestic sheep are relatively small ruminants, usually with a crimped hair called wool, domestic sheep differ from their wild relatives and ancestors in several respects, having become uniquely neotenic as a result of selective breeding by humans. A few primitive breeds of sheep retain some of the characteristics of their wild cousins, depending on breed, domestic sheep may have no horns at all, or horns in both sexes, or in males only. Most horned breeds have a pair, but a few breeds may have several. Another trait unique to domestic sheep as compared to wild ovines is their variation in color. Wild sheep are largely variations of brown hues, and variation within species is extremely limited, colors of domestic sheep range from pure white to dark chocolate brown, and even spotted or piebald
7.
Goat
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The domestic goat is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe. The goat is a member of the family Bovidae and is related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over 300 distinct breeds of goat, Goats are one of the oldest domesticated species, and have been used for their milk, meat, hair, and skins over much of the world. In 2011, there were more than 924 million live goats around the globe, according to the UN Food, female goats are referred to as does or nannies, intact males are called bucks or billies, and juveniles of both sexes are called kids. Goat meat from animals is called kid or cabrito, while meat from older animals is known simply as goat or sometimes called chevon. To refer to the male, Old English used bucca until ousted by hegote, hegoote in the late 12th century, nanny goat originated in the 18th century and billy goat in the 19th. Goats are among the earliest animals domesticated by humans, the most recent genetic analysis confirms the archaeological evidence that the wild Bezoar ibex of the Zagros Mountains is the likely original ancestor of probably all domestic goats today. The earliest remnants of domesticated goats dating 10,000 years before present are found in Ganj Dareh in Iran. Goat remains have been found at sites in Jericho, Choga Mami Djeitun and Çayönü. Studies of DNA evidence suggests 10,000 years BP as the domestication date, historically, goat hide has been used for water and wine bottles in both traveling and transporting wine for sale. It has also used to produce parchment. Goats are considered small livestock animals, compared to animals such as cattle, camels and horses, but larger than microlivestock such as poultry, rabbits, cavies. Each recognized breed of goats has specific weight ranges, which vary from over 140 kg for bucks of larger breeds such as the Boer, within each breed, different strains or bloodlines may have different recognized sizes. At the bottom of the range are miniature breeds such as the African Pygmy. Most goats naturally have two horns, of various shapes and sizes depending on the breed, Goats have horns unless they are polled or the horns have been removed, typically soon after birth. There have been incidents of polycerate goats, although this is a genetic rarity thought to be inherited, the horns are most typically removed in commercial dairy goat herds, to reduce the injuries to humans and other goats. Unlike cattle, goats have not been bred to be reliably polled, as the genes determining sex. Breeding together two genetically polled goats results in a number of intersex individuals among the offspring, which are typically sterile
8.
Greek salad
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Greek salad is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives, typically seasoned with salt and oregano, common additions include green bell pepper slices or berries of capers. Notably, the Greek salad is often seen as a farmers breakfast or lunch, outside Greece, Greek salad may be a lettuce salad with Greek-inspired ingredients, even though the original dish is distinguished by the absence of lettuce. Meanwhile, the variant without lettuce may be called horiatiki, country salad, peasant salad, in Detroit for example, a Greek salad also includes beets, and in the Tampa Bay Area it often includes potato salad. Rather than simple olive oil and vinegar, as in a normal Greek lettuce salad, prepared dressings containing various herbs and this style of Greek salad is rarely encountered in Greece. Various other salads have also been called Greek in the English language in the last century, a 1925 Australian newspaper described a Greek Salad of boiled squash dressed with sour milk, a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots. There are many other salads in Greek cuisine, some spreads and dips found in the meze of Greek cuisine are also regarded as part of the group of salads by Greek-speakers, such as melitzanosalata, taramasalata and tzatziki. Shopska salad, a similar salad from Bulgaria Çoban salatası, a similar salad from Turkey Serbian salad, a similar salad from Serbia
9.
Grilling
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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, food to be grilled is cooked on a grill, a grill pan, or griddle. Heat transfer to the food when using a grill is primarily through thermal radiation, heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the source for grilling comes from above. In this case, the pan that holds the food is called a broiler pan, direct heat grilling can expose food to temperatures often in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C, marination may reduce the formation of these compounds. Grilling is often presented as an alternative to cooking with oils, although the fat. In Japanese cities, yakitori carts, restaurants, or shops can be found and these contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. In Malaysia, Singapore, Indonesia, and Thailand, a food item from food vendors is satay. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal, care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames, the meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used, other methods are used less frequently. In Argentina and Uruguay, both asado and steak a la parrilla are staple dishes and even hailed as national specialties, in Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet and it is also common to cook meat and vegetables together on a skewer, this is called grillspett. In the United Kingdom, Commonwealth countries, and Ireland, grilling refers to cooking food directly under a source of direct. The grill is usually a part of an oven where the food is inserted just under the element
10.
Sandwich
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The sandwich began as a portable finger food in the Western world, though over time it has become prevalent worldwide. Sandwiches are a type of lunch food, taken to work, school. The bread can be plain, or coated with condiments such as mayonnaise or mustard, to enhance its flavour. As well as being homemade, sandwiches are widely sold in restaurants. There are both savoury sandwiches, such as deli sandwiches, and sweet sandwiches, such as a peanut butter. The sandwich is considered to be the namesake of John Montagu, 4th Earl of Sandwich, the Wall Street Journal has described it as Britains biggest contribution to gastronomy. The modern concept of a sandwich using slices of bread can arguably be traced to 18th-century Europe, flat breads of only slightly varying kinds have long been used to scoop or wrap small amounts of food en route from platter to mouth throughout Western Asia and northern Africa. From Morocco to Ethiopia to India, bread is baked in flat rounds, during the Middle Ages in Europe, thick slabs of coarse and usually stale bread, called trenchers, were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars at the tables of the wealthy, initially perceived as food that men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. It was at the time that the European-style sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as a meal at supper. By the early 20th century, as became a staple of the American diet. The first written usage of the English word appeared in Edward Gibbons journal, in longhand and it was named after John Montagu, 4th Earl of Sandwich, an 18th-century English aristocrat. It is said that he ordered his valet to bring him meat tucked between two pieces of bread, and others began to order the same as Sandwich. The rumour in its form appeared in Pierre-Jean Grosleys Londres, translated as A Tour to London in 1772. Before being known as sandwiches, this food combination seems to simply have been known as bread and meat or bread, in the United States, a court in Boston, Massachusetts ruled in 2006 that a sandwich includes at least two slices of bread. In Spain, where the sandwich is borrowed from the English language. It is otherwise known as a bocadillo, similar usage applies in other Spanish-speaking cultures, such as Mexico, where the word torta is also used for a popular variety of roll-type sandwiches
11.
Omelette
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In cuisine, an omelette or omelet is a dish made from beaten eggs quickly fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water. The fluffy omelette is a version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, rabelais mentions an homelaicte doeufs, Olivier de Serres an amelette, François Pierre La Varennes Le cuisinier françois has aumelette, and the modern omelette appears in Cuisine bourgoise. Napoleon feasted on a prepared by a local innkeeper. He then ordered the townspeople to gather all the eggs in the village, in turn, that record was surpassed on August 11,2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg, and required 145,000 eggs, nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper. Khagineh, an Iranian omelette, is made of egg beaten with sugar, in Iran, beaten eggs are quickly cooked with butter or oil in a frying pan. Baghala ghatogh, an Iranian dish made with Baghalas, dill, eggs, a Chinese omelette can be egg foo yung or an oyster omelette. A Denver omelette, also known as a Southwest omelette or Western omelette, is a filled with diced ham, onions. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese, a Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush. An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, the French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter in relatively great ratio to the eggs, good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs or chopped onions. They can be rolled out in a design or just simply slid out of the pan directly into a plate and. In France, omelettes are often made With cheese, a Greek omeleta consists of pan-fried or sautéed vegetables, pastas, or leftovers over which beaten eggs are poured to act as a binder. It is then cooked with a plate over the top, flipped onto the plate, unlike many of the other omelette styles, the Greek omeleta is more often used to showcase leftovers or fresh ingredients rather than to emphasise the eggs. A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts. An Indian omelette, often called a Masala omelette, is made with the addition of spices
12.
European Union
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The European Union is a political and economic union of 28 member states that are located primarily in Europe. It has an area of 4,475,757 km2, the EU has developed an internal single market through a standardised system of laws that apply in all member states. Within the Schengen Area, passport controls have been abolished, a monetary union was established in 1999 and came into full force in 2002, and is composed of 19 EU member states which use the euro currency. The EU operates through a system of supranational and intergovernmental decision-making. The EU traces its origins from the European Coal and Steel Community, the community and its successors have grown in size by the accession of new member states and in power by the addition of policy areas to its remit. While no member state has left the EU or its antecedent organisations, the Maastricht Treaty established the European Union in 1993 and introduced European citizenship. The latest major amendment to the basis of the EU. The EU as a whole is the largest economy in the world, additionally,27 out of 28 EU countries have a very high Human Development Index, according to the United Nations Development Programme. In 2012, the EU was awarded the Nobel Peace Prize, through the Common Foreign and Security Policy, the EU has developed a role in external relations and defence. The union maintains permanent diplomatic missions throughout the world and represents itself at the United Nations, the World Trade Organization, the G7, because of its global influence, the European Union has been described as an emerging superpower. After World War II, European integration was seen as an antidote to the nationalism which had devastated the continent. 1952 saw the creation of the European Coal and Steel Community, the supporters of the Community included Alcide De Gasperi, Jean Monnet, Robert Schuman, and Paul-Henri Spaak. These men and others are credited as the Founding fathers of the European Union. In 1957, Belgium, France, Italy, Luxembourg, the Netherlands and West Germany signed the Treaty of Rome and they also signed another pact creating the European Atomic Energy Community for co-operation in developing nuclear energy. Both treaties came into force in 1958, the EEC and Euratom were created separately from the ECSC, although they shared the same courts and the Common Assembly. The EEC was headed by Walter Hallstein and Euratom was headed by Louis Armand, Euratom was to integrate sectors in nuclear energy while the EEC would develop a customs union among members. During the 1960s, tensions began to show, with France seeking to limit supranational power, Jean Rey presided over the first merged Commission. In 1973, the Communities enlarged to include Denmark, Ireland, Norway had negotiated to join at the same time, but Norwegian voters rejected membership in a referendum
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