1.
Sugar
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Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
2.
Trans fat
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Trans fat has been shown to consistently be associated, in an intake-dependent way, with increased risk of coronary heart disease, a leading cause of death in Western nations. Fats contain long chains, which can either be unsaturated, i. e. have double bonds, or saturated. In nature, unsaturated fatty acids generally have cis as opposed to trans configurations, Trans fats also occur naturally in a limited number of cases. Vaccenyl and conjugated linoleyl containing trans fats occur naturally in trace amounts in meat, most artificial trans fats are chemically different from natural trans fats. A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL without any effect on HDL. In 2003 the World Health Organisation recommended that trans fats make up no more than 1% of a persons diet. On 16 June 2015, the FDA finalized its determination that trans fats are not generally recognized as safe, in other countries, there are legal limits to trans fat content. Trans fats levels can be reduced or eliminated using saturated fats such as lard, palm oil or fully hydrogenated fats, other alternative formulations can also allow unsaturated fats to be used to replace saturated or partially hydrogenated fats. Hydrogenated oil is not a synonym for trans fat, complete hydrogenation removes all unsaturated fats, nobel laureate Paul Sabatier worked in the late 1890s to develop the chemistry of hydrogenation, which enabled the margarine, oil hydrogenation, and synthetic methanol industries. Whereas Sabatier considered hydrogenation of only vapors, the German chemist Wilhelm Normann showed in 1901 that liquid oils could be hydrogenated, during the years 1905–1910, Normann built a fat-hardening facility in the Herford company. At the same time, the invention was extended to a plant in Warrington, England, at Joseph Crosfield & Sons. It took only two years until the fat could be successfully produced in the plant in Warrington, commencing production in the autumn of 1909. The initial years production totalled nearly 3,000 tonnes, in 1909, Procter & Gamble acquired the US rights to the Normann patent, in 1911, they began marketing the first hydrogenated shortening, Crisco. Further success came from the technique of giving away free cookbooks in which every recipe called for Crisco. Normanns hydrogenation process made it possible to stabilize affordable whale oil or fish oil for human consumption, prior to 1910, dietary fats consisted primarily of butterfat, beef tallow, and lard. During Napoleons reign in France in the early 19th century, a type of margarine was invented to feed the troops using tallow and buttermilk, it did not gain acceptance in the U. S. In the early 20th century, soybeans began to be imported into the U. S. as a source of protein, what to do with that oil became an issue. At the same time, there was not enough available for consumers
3.
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
4.
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
5.
Hamburger
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A hamburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, barbecued, or flame broiled, a hamburger topped with a slice of cheese is called cheeseburger. The term burger can also be applied to the meat patty on its own, especially in the UK where the term patty is rarely used, or the term can even refer simply to ground beef. The term may be prefixed with the type of meat or meat substitute used, as in turkey burger, bison burger, Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants. There are many international and regional variations of the hamburger, the term hamburger originally derives from Hamburg, Germanys second-largest city. In German, Burg means castle, fortified settlement or fortified refuge and is a component of place names. The first element of the name is perhaps from Old High German hamma, referring to a bend in a river, or Middle High German hamme, referring to an enclosed area of pastureland. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna, there have been many claims about the origin of the hamburger, but the origins remain unclear. The popular book The Art of Cookery made Plain and Easy by Hannah Glasse included a recipe in 1758 as Hamburgh sausage, Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, there is a reference to a Hamburg steak as early as 1884 in the Boston Journal. There have been claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained recognition at the 1904 St. Louis Worlds Fair when the New York Tribune referred to the hamburger as the innovation of a food vendor on the pike. No conclusive argument has ever ended the dispute over invention, an article from ABC News sums up, One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the Worlds Fair, from vendors that came. And it is possible that more than one person came up with the idea at the same time in different parts of the country. Louis Lassen of Louis Lunch, a lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger. A customer ordered a hot meal and Louis was out of steaks
6.
Fast food
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Fast food is a type of mass-produced food that is prepared and served very quickly. The food is typically less nutritionally valuable compared to other foods, Fast food restaurants are traditionally distinguished by their ability to serve food via a drive-through. Outlets may be stands or kiosks, which may provide no shelter or seating, franchise operations that are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations. Fast food began with the first fish and chip shops in Britain in the 1860s, drive-through restaurants were first popularized in the 1950s in the United States. The term fast food was recognized in a dictionary by Merriam–Webster in 1951, according to the National Institutes of Health, fast foods are quick alternatives to home-cooked meals. They are also high in saturated fat, sugar, salt, Eating too much fast food has been linked to, among other things, colorectal cancer, obesity and high cholesterol. The traditional family dinner is increasingly being replaced by the consumption of takeaway, as a result, the time invested on food preparation is getting lower and lower, with an average couple in the United States spending 47 minutes and 19 seconds per day on food preparation in 2013. The concept of ready-cooked food for sale is closely connected with urban development, homes in emerging cities often lacked adequate space or proper food preparation accouterments. Additionally, procuring cooking fuel could cost as much as purchased produce, frying foods in vats of searing oil proved as dangerous as it was expensive, and homeowners feared that a rogue cooking fire might easily conflagrate an entire neighborhood. Thus, urbanites were encouraged to purchase pre-prepared meats or starches, such as bread or noodles, in Ancient Rome, cities had street stands - a large counter with a receptacle in the middle from which food or drink would have been served. It was during post-WWII American economic boom that Americans began to more and buy more as the economy boomed. As a result of this new desire to have it all, coupled with the strides made by women while the men were away, Eating out, which had previously been considered a luxury, became a common occurrence, and then a necessity. Workers, and working families, needed quick service and inexpensive food for lunch and dinner. This need is what drove the phenomenal success of the early fast food giants, Fast food became an easy option for a busy family, as is the case for many families today. In the mornings, bread soaked in wine was eaten as a snack and cooked vegetables and stews later in popina. In Asia, 12th century Chinese scarfed down fried dough, soups and their Baghdadi contemporaries supplemented home-cooked meals with processed legumes, purchased starches, and even ready-to-eat meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, unlike richer town dwellers, many often could not afford housing with kitchen facilities and thus relied on fast food. Travelers, as well, such as en route to a holy site, were among the customers
