Abincin mutane
 Abincin mutane | |
|---|---|
type of food or dish (en)  | |
| Bayanai | |
| Ƙaramin ɓangare na | abinci |
| Fuskar | Ilimin ɗan adam |
| Amfani wajen | mutum |
abinci na mutum shine abinci wanda ya dace da amfani da mutum, kuma wanda mutane ke ci da yardar rai. Abinci abu ne mai mahimmanci na rayuwa, kuma mutane yawanci suna neman abinci a matsayin martani na asali ga yunwa; duk da haka, ba duk abubuwan da za a iya cinyewa ba ne a matsayin abincin mutum.
mutane suna cin abubuwa dabarun-daban don makamashi, jin daɗi da tallafin abinci mai gina jiki. Wadannan yawanci na shuka ne, dabba, ko asalin fungal, kuma suna dauke da muhimman abubuwan gina jiki, kamar carbohydrates, kitse, sunadarai, bitamin, da ma'adanai. Mutane suna da sauƙin daidaitawa sosai, kuma sun daidaita don samun abinci a cikin yanayin halittu daban-daban. A tarihi, mutane sun sami abinci ta hanyar manyan hanyoyi guda biyu: farauta da tattarawa da noma. Yayin da fasahar noma ta inganta, mutane sun zauna a cikin salon rayuwar noma tare dafa abinci wanda aka tsara ta hanyar damar noma a yankin su na duniya. Bambance-bambance na ƙasa da al'adu sun haifar da ƙirƙirar abinci da yawa da zane-zane, gami da sinadaran da yawa, ganye, kayan yaji, dabaru, da jita-jita. Kamar yadda al'adu suka haɗu ta hanyar karfi kamar cinikayya ta duniya da duniya, sinadaran sun zama mafi yawa fiye da asalin su na ƙasa da al'adu, suna haifar da musayar duniya na al'adun abinci daban-daban da ayyuka.
A yau, yawancin Makamashi na abinci da ake buƙata ta yawan jama'a na duniya ana ba da shi ta Masana'antar abinci ta masana'antu, wanda ke samar da abinci tare da aikin noma mai zurfi kuma yana rarraba shi ta hanyar sarrafa abinci mai rikitarwa da tsarin Rarraba abinci. Wannan tsarin aikin gona na al'ada ya dogara sosai da burbushin burbushin halittu, wanda ke nufin cewa Tsarin abinci da aikin gona yana daya daga cikin manyan masu ba da gudummawa ga canjin yanayi, yana da alhakin kusan kashi 37% na jimlar hayakin gas. Magana da ƙarfin carbon na tsarin abinci da sharar abinci sune muhimman matakan ragewa a cikin martani na duniya ga canjin yanayi.[1][2]
Tsarin abinci yana da tasiri sosai a kan wasu batutuwan zamantakewa da siyasa, gami da: dorewa, bambancin halittu, tattalin arziki, ci gaban yawan jama'a, samar da Ruwa, da samun abinci. Hakkin abinci shine "dama na ɗan adam" wanda aka samo daga Yarjejeniyar Duniya kan 'Yancin Tattalin Arziki, Jama'a da Al'adu (ICESCR), wanda ya fahimci "dama ga isasshen rayuwa, gami da isasshen abinci", da kuma "hakkin asali na kasancewa ba tare da yunwa ba". Saboda wadannan Hakki na asali, tsaron abinci sau da yawa aikin manufofi ne na kasa da kasa; misali Ci gaba mai dorewa Manufar 2 "Zero yunwa" ana nufin kawar da yunwa nan da 2030. Tsaron abinci da tsaron abinci suna sa ido daga hukumomin kasa da kasa kamar Ƙungiyar Kasa da Kasa don Kare Abinci, Cibiyar Kula da Harkokin Duniya, Shirin Abinci na Duniya, Kungiyar Abinci da Aikin Gona, da Majalisar Bayanan Abinci ta Duniya, kuma galibi suna ƙarƙashin ƙa'idodin ƙasa ta cibiyoyin, kamar Hukumar Abinci da Magunguna a Amurka.
Food sources
[gyara sashe | gyara masomin]Mutane suna cin komai suna samun abinci a cikin kayan lambu, 'ya'yan itatuwa, nama, madara, ƙwai, ƙwai da albasa.[3] Girbi na hatsi abinci ne na yau da kullun wanda ke samar da karin makamashi na abinci a duk duniya fiye da kowane irin amfanin gona. Masara (mai), alkama, da shinkafa suna da kashi 87% na duk samar da hatsi a duk duniya .[4][5] Fiye da rabin amfanin gona na duniya ana amfani da su don ciyar da mutane (kashi 55), tare da kashi 36 cikin dari da aka girma a matsayin abincin dabba da kashi 9 cikin dari don man fetur.[6] Ana amfani da ƙwayoyin cuta da ƙwayoyi a cikin shirye-shiryen abinci mai yisti kamar burodi, ruwan inabi, cuku da yogurt.[7]
Mutane suna cin dubban nau'ikan shuke-shuke; akwai yiwuwar nau'ikan angiosperms 75,000 masu cin abinci, wanda watakila ana cin 7,000 sau da yawa.[9] Yawancin adadin kuzari na abinci na mutum sun fito ne daga masara, shinkafa, da alkama. Ana iya sarrafa shuke-shuke zuwa burodi, pasta, hatsi, ruwan 'ya'yan itace da jams, ko sinadaran kamar sukari, ganye, kayan yaji da mai. Sau da yawa ana matse tsaba don samar da mai mai mai mai wadata: sunflower, flaxseed, rapeseed (ciki har da man canola) da sesame.
Ana iya amfani da dabbobi a matsayin Abinci ko dai kai tsaye ko a kaikaice. Wannan ya hada da nama, ƙwai, kifi da kayan madara kamar madara da cuku.[10] Su muhimmiyar tushen furotin ne kuma ana ɗaukar su cikakkun sunadarai don amfani da mutum, saboda (ba kamar sunadarai na shuka ba) suna ƙunshe da duk Amino acid da ke da muhimmanci ga jikin mutum. Wasu al'adu da mutane ba sa cin nama ko kayan abinci na dabba saboda al'adu, abinci, kiwon lafiya, ɗabi'a, ko dalilai na akida. Masu cin ganyayyaki sun zaɓi barin abinci daga tushen dabbobi zuwa matakai daban-daban. Vegans ba sa cin abinci da ke dauke da sinadaran daga tushen dabba.
Ana girbe kifi da sauran dabbobi na ruwa daga tabkuna, koguna, wuraren da ke da ruwa, ruwa na ciki, bakin teku, koguna da mangroves, yankunan kusa da bakin teku, da ruwan ruwa da na teku. Kodayake abinci na ruwa yana ba da gudummawa sosai ga lafiyar biliyoyin mutane a duniya, ana yawan rage su da abinci mai gina jiki, da farko saboda bambancin su an tsara su a hanyar monolithic a matsayin "seafood ko kifi. " A duk duniya, ana samun abinci na ruwa a kowane lokaci kuma ana samar da su iri-iri. Fiye da nau'in 2,370 ana girbe su daga kifi na daji, kuma kimanin 624 ana noma su a cikin kiwon kifi. Fice foda ga jarirai, kifi wafers don kayan lambu, da kifi chutneys duk an haɓaka su ne saboda abincin ruwa yana da yawa.[11]
Jin ɗanɗano
[gyara sashe | gyara masomin]Wasu dabbobi, musamman mutane, suna da nau'ikan dandano daban-daban guda biyar: mai zafi, mai zafi, mai gishiri, mai zagi, da umami. Kamar yadda irin waɗannan dabbobi sukari samo asali, dandano da ke samar da mafi yawan kuzari (sugar da kitse) sune mafi kyawun cin abinci yayin da wasu, kamar zaki, ba su daɗi.[12] Ruwa, yayin da yake da mahimmanci don rayuwa, ba shi da ɗanɗano. Fats, a gefe guda, musamman ma mai cike da mutane, sun fi kauri kuma suna da wadata kuma saboda haka ana ɗaukar su daɗi don cin abinci.
Mai daɗi
[gyara sashe | gyara masomin]
Gabaɗaya ana ɗaukar su azaman dandano mafi kyau, kusan koyaushe ana ba da ɗanɗano ta hanyar sukari mai sauƙi kamar glucose ko fructose, ko disakacharides kamar sucrose, kwayar da ta haɗu da glucose da fructose. Carbohydrates masu rikitarwa suna da dogon sarƙoƙi kuma ba su da ɗanɗano mai ɗanɗano.
A cikin saitunan halitta waɗanda kakannin ɗan adam suka samo asali a ciki, ƙarfin zaki ya kamata ya nuna yawan makamashi, yayin da ƙishirwa ke nuna guba.[13] Matsakaicin ƙididdigar ƙanshi mai ɗanɗano da ƙarancin ƙididdiga zai sa kakanninmu su nemi abinci mai ɗanɗana (da kuzari mai yawa) kuma su guji abinci mai ɗanƙyama.
Ana amfani da kayan zaki na wucin gadi kamar sucralose don kwaikwayon kwayar sukari, yana haifar da jin dadi, ba tare da makamashi ba. Shuka Stevia ya ƙunshi fili da aka sani da steviol wanda, lokacin da aka cire shi, yana da sau 300 na zaki na sukari yayin da yake da tasiri kaɗan akan sukari na jini.
Rashin jaraba yana haifar da dandano na rancid" id="mw_Q" rel="mw:WikiLink" title="Acid">acid, kamar vinegar a cikin abin sha mai barasa. Abinci mai zaki ya haɗa da citrus, musamman lemun tsami, limes, da kuma ƙananan orange. Sour yana da mahimmanci ga juyin halitta saboda alama ce ta abinci wanda zai iya zama mai tsada saboda ƙwayoyin cuta. Yawancin abinci, duk da haka, suna da ɗanɗano kuma suna taimakawa wajen motsa ɗanɗano da haɓaka dandano.
Gishiri shine dandano na ions na ƙarfe na alkali kamar sodium da potassium. Ana samunsa a kusan kowane abinci a cikin ƙananan zuwa matsakaici don inganta dandano, kodayake cin gishiri mai tsabta ana ɗaukarsa abin ƙyama ne. Akwai nau'ikan gishiri daban-daban, tare da kowannensu yana da digiri daban-daban na gishiri, gami da gishiri na teku, fleur de sel, gishiri na kosher, gishiri mai ma'adinai, da gishiri mai launin toka.
Baya ga inganta dandano, abinci mai gishiri yana da mahimmanci ga bukatun jiki da kuma kula da ma'aunin lantarki mai sauƙi, wanda shine aikin koda. Ana iya yin gishiri, ma'ana an kara iodized a ciki. iodine shine abin gina jiki mai mahimmanci don kula da aikin thyroid, kuma ƙara iodine zuwa gishiri ya zama aikin kiwon lafiya na jama'a a tsakiyar karni na 20 don hana karancin iodine da cututtukan da suka danganci irin su goitre.[14]
Wasu abinci da aka kwantar, musamman miya ko burodi, suna da gishiri sosai a matsayin hanyar adana abinci na dogon lokaci. A tarihi an yi amfani da gishiri a matsayin mai kiyaye nama kamar yadda gishiri ke inganta fitar da ruwa. Hakazalika, abincin da aka bushe yana inganta lafiyar abinci.
Mai zaki
[gyara sashe | gyara masomin]Bitterness wani abu ne da ake yawan la'akari da shi ba mai daɗi ba kuma ana nuna shi ta hanyar samun ɗanɗano mai ɗanɗano. Shukudu mai duhu, caffeine, lemun tsami, da wasu nau'ikan 'ya'yan itace an san su da zaki.
Umami
[gyara sashe | gyara masomin]An bayyana Umami a matsayin mai ɗanɗano kuma yana da halaye na broths da nama da aka dafa.[15] : 35-36 Abinci da ke da dandano mai karfi na umami sun haɗa da nama, kifi, kifi (ciki har da sauce kifi da kifi da aka adana kamar Kifi na Maldives, sardines, da anchovies), tumatir, ƙwayoyin cuta, furotin kayan lambu na hydrolyzed, nama, yisti, cuku, da soy sauce.
Abincin
[gyara sashe | gyara masomin]
Many scholars claim that the rhetorical function of food is to represent the culture of a country and that it can be used as a form of communication. According to Goode, Curtis and Theophano, food "is the last aspect of an ethnic culture to be lost".[16]
Al'adu da yawa suna da Abinci da za a iya ganewa, takamaiman al'adun dafa abinci ta amfani da kayan yaji daban-daban ko haɗuwa da dandano na musamman ga wannan al'ada, wanda ke tasowa. Sauran bambance-bambance sun haɗa da fifiko (mai zafi ko sanyi, mai ɗanɗano, da dai sauransu) da ayyuka, wanda aka sani da gastronomy. Al'adu da yawa sun bambanta abincin su ta hanyar amfani da shirye-shirye, hanyoyin dafa abinci, da masana'antu. Wannan kuma ya haɗa da cinikin abinci mai rikitarwa wanda ke taimaka wa al'adu su tsira ta hanyar tattalin arziki ta hanyar abinci, ba kawai ta hanyar amfani ba.
Wasu shahararrun nau'ikan Abinci na kabilanci sun haɗa da Italiyanci, Faransanci, Jafananci, Sinanci, Amurka, Cajun, Thai, Afirka, Indiya da Nepalese. Al'adu daban-daban a duk faɗin duniya suna nazarin nazarin nazarin abinci na halaye na abinci. Duk da yake magana ta juyin halitta, sabanin al'adu, mutane masu cin komai ne, addini da tsarin zamantakewa kamar ɗabi'a, gwagwarmaya, ko muhalli sau da yawa zasu shafi wane abinci za su ci. Ana cin abinci kuma yawanci ana jin daɗin shi ta hanyar dandano, fahimtar dandano daga cin abinci da sha. Wasu dandano sun fi jin daɗi fiye da wasu, don dalilai na juyin halitta.
Gabatarwa
[gyara sashe | gyara masomin]
Kyakkyawan kayan abinci masu ban sha'awa da kuma kyawawan idanu na iya ƙarfafa mutane su cin abinci. Magana ta yau da kullun ita ce mutane "suna cin abinci da idanunsu". Abinci da aka gabatar a hanya mai tsabta da kuma mai ban sha'awa zai ƙarfafa ɗanɗano mai kyau, koda kuwa ba shi da gamsuwa.[17]
Yanayi yana taka muhimmiyar rawa wajen jin daɗin cin abinci. Contrasts a cikin matani, kamar wani abu mai laushi a cikin wani abu mai santsi, na iya ƙara roƙon cin shi. Misalai na yau da kullun sun haɗa da ƙara granola zuwa yogurt, ƙara croutons zuwa Saladi ko miya, da kuma gasa burodi don haɓaka ƙanƙanta don yin sutura mai santsi, kamar jam ko man shanu.
Wani abu na duniya game da abinci shine roƙon bambanci a dandano da gabatarwa. Misali, irin wannan dandano mai ban sha'awa kamar zaki da gishiri suna tafiya tare sosai, kamar yadda yake a cikin masara da kwayoyi.
Shirya abinci
[gyara sashe | gyara masomin]Duk da yake ana iya cin abinci da yawa ba tare da an yi amfani da shi ba, da yawa suna yin shiri don dalilai na aminci, dandano, sashi, ko dandano. A matakin mafi sauki, wannan na iya haɗawa da wankewa, yanka, gyare-gyare, ko ƙara wasu abinci ko sinadaran, kamar kayan yaji. Hakanan yana iya haɗawa da gauraya, dumama ko sanyaya, dafa abinci na matsin lamba, fermentation, ko haɗuwa da wasu abinci. A cikin gida, yawancin shirye-shiryen abinci suna faruwa a cikin kicin. Ana yin wasu shirye-shirye don inganta dandano ko roƙo mai kyau; wasu shirye-aikace na iya taimakawa wajen adanawa abinci; wasu na iya shiga cikin al'adun al'adu. Abincin ya ƙunshi abinci wanda aka shirya don cinyewa a takamaiman lokaci da wuri.
Shirye-shiryen dabbobi
[gyara sashe | gyara masomin]Shirye-shiryen abinci na dabba yawanci ya haɗa da yanka, evisceration, ratayewa, rarraba, da fassara. A cikin ƙasashe masu tasowa, ana yin wannan a waje da gida a cikin wuraren yanka, waɗanda ake amfani da su don sarrafa dabbobi da yawa don samar da nama. Kasashe da yawa suna tsara wuraren yankan su ta hanyar doka. Misali, Amurka ta kafa Dokar Kashewa ta Mutum ta 1958, wanda ke buƙatar a firgita dabba kafin a kashe ta. Wannan aikin, kamar waɗanda ke cikin ƙasashe da yawa, ya keɓe yanka bin dokar addini, kamar kosher, shechita, da dhabīḥah halal. Fassara mai tsauri na kashrut yana buƙatar dabba ta kasance da cikakken sani lokacin da aka yanke jijiyar carotid.
A matakin gida, mai yanka na iya raba nama mai girma zuwa ƙananan yankan da za a iya sarrafawa, kuma ya riga ya rufe su don sayarwa ta kasuwanci ko ya rufe su zuwa oda a cikin takardar yanka. Bugu da kari, ana iya kirkirar kifi da abincin teku zuwa ƙananan yankan ta mai sayar da kifi. Koyaya, ana iya yin yankan kifi a cikin jirgin kamun kifi kuma a daskare shi da sauri don adana ingancin.
Shirye-shiryen abinci
[gyara sashe | gyara masomin]
Wasu al'adu suna nuna abincin dabbobi da kayan lambu a cikin mummunan yanayi. Salad da ke kunshe da kayan lambu ko 'ya'yan itace sun zama ruwan dare a yawancin abinci. Sashimi a cikin Abincin Jafananci ya ƙunshi kifi mai laushi ko wasu nama, kuma sushi sau da yawa yana haɗa da kifi mai lalacewa ko abincin teku. Steak tartare da salmon tartare jita-jita ne da aka yi da nama ko salmon, an gauraye su da sinadaran daban-daban kuma an yi musu hidima tare da baguettes, Brioche, ko frites. A Italiya, carpaccio abinci ne na naman sa mai laushi, wanda aka yi da Vinegarette da aka yi da man zaitun. Motsi na abinci na kiwon lafiya da aka sani da raw foodism yana inganta yawancin abincin vegan na 'ya'yan itace, kayan lambu, da hatsi da aka shirya ta hanyoyi daban-daban, gami da juicing, rashin ruwa, tsiro, da sauran hanyoyin shirye-shiryen da ba sa dumama abinci sama da 118 °F (48 °C) ° F (47.8 ° C). Misali na abincin nama mai laushi shine Ceviche, abincin Latin Amurka da aka yi da nama mai launi wanda aka "yi" daga ruwan 'ya'yan itace mai laushi daga lemun tsami da limes tare da sauran kayan ƙanshi kamar tafarnuwa.
Yin dafa abinci
[gyara sashe | gyara masomin]
Kalmar "kocin" ta ƙunshi hanyoyi masu yawa, kayan aiki, da haɗuwa da sinadaran don inganta dandano ko narkewar abinci. Hanyar dafa abinci, wanda aka sani da fasahar dafa abinci, gabaɗaya tana buƙatar zaɓi, aunawa, da haɗuwa da sinadaran a cikin hanyar da aka ba da umarni don cimma sakamakon da ake so. Matsalolin nasara sun haɗa da bambancin sinadaran, yanayin yanayi, kayan aiki, da ƙwarewar mai dafa abinci. Bambancin dafa abinci a duk duniya yana nuna nau'ikan abinci mai gina jiki, kyawawan abubuwa, noma, tattalin arziki, al'adu, da kuma abubuwan addini da ke shafar shi.
dafa abinci yana buƙatar yin amfani da zafi ga abinci wanda yawanci, kodayake ba koyaushe ba, yana canza kwayoyin, don haka yana canza dandano, dandano, bayyanar, da kuma abubuwan gina jiki. Yin dafa wasu sunadarai, kamar fararen kwai, nama, da kifi, yana lalata furotin, yana sa ya zama mai ƙarfi. Akwai shaidar archaeological na kayan abinci da aka gasa a sansanonin Homo erectus wanda ya kasance daga shekaru 420,000 da suka gabata. Binciken a matsayin hanyar dafa abinci yana buƙatar akwati, kuma an yi shi aƙalla tun daga karni na 10 BC tare da gabatar da tukwane.
Manazarta
[gyara sashe | gyara masomin]- ↑ Clark, Michael A.; Domingo, Nina G. G.; Colgan, Kimberly; Thakrar, Sumil K.; Tilman, David; Lynch, John; Azevedo, Inês L.; Hill, Jason D. (2020-11-06). "Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets". Science (in Turanci). 370 (6517): 705–708. Bibcode:2020Sci...370..705C. doi:10.1126/science.aba7357. ISSN 0036-8075.
- ↑ Costa, Ciniro; Wollenberg, Eva; Benitez, Mauricio; Newman, Richard; Gardner, Nick; Bellone, Federico (2022-09-05). "Roadmap for achieving net-zero emissions in global food systems by 2050". Scientific Reports (in Turanci). 12 (1): 15064. Bibcode:2022NatSR..1215064C. doi:10.1038/s41598-022-18601-1. ISSN 2045-2322. PMC 9442557 Check
|pmc=value (help). PMID 36065006 Check|pmid=value (help). - ↑ Society, National Geographic (2011-01-21). "omnivore". National Geographic Society (in Turanci). Archived from the original on 2021-12-15. Retrieved 2021-12-15.
- ↑ "ProdSTAT". FAOSTAT. Archived from the original on 10 February 2012.
- ↑ Favour, Eboh. "Design and Fabrication of a Mill Pulverizer" (in Turanci). Archived from the original on 26 December 2017. Cite journal requires
|journal=(help) - ↑ Plumer, Brad (2014-08-21). "How much of the world's cropland is actually used to grow food?". Vox (in Turanci). Archived from the original on 2022-04-12. Retrieved 2022-04-11.
- ↑ Palombo, Enzo (21 April 2016). "Kitchen Science: bacteria and fungi are your foody friends". The Conversation (in Turanci). Archived from the original on 2022-04-11. Retrieved 2022-04-11.
- ↑ Xia, Lili; Robock, Alan; Scherrer, Kim; Harrison, Cheryl S.; Bodirsky, Benjamin Leon; Weindl, Isabelle; Jägermeyr, Jonas; Bardeen, Charles G.; Toon, Owen B.; Heneghan, Ryan (August 2022). "Global food insecurity and famine from reduced crop, marine fishery and livestock production due to climate disruption from nuclear war soot injection". Nature Food (in Turanci). 3 (8): 586–596. Bibcode:2022NatFd...3..586X. doi:10.1038/s43016-022-00573-0. ISSN 2662-1355. PMID 37118594 Check
|pmid=value (help).|hdl-access=requires|hdl=(help) - ↑ Şerban, Procheş; Wilson, John R. U.; Vamosi, Jana C.; Richardson, David M. (1 February 2008). "Plant Diversity in the Human Diet: Weak Phylogenetic Signal Indicates Breadth". BioScience. 58 (2): 151–159. doi:10.1641/B580209. S2CID 86483332.
- ↑ "Animal Products". www.ksre.k-state.edu. Archived from the original on 2022-03-20. Retrieved 2022-05-12.
- ↑ Boston, 677 Huntington Avenue; Ma 02115 +1495‑1000 (2021-09-15). "Aquatic Foods". The Nutrition Source (in Turanci). Retrieved 2023-01-11.
- ↑ "Evolution of taste receptor may have shaped human sensitivity to toxic compounds". Medical News Today. Archived from the original on 27 September 2010. Retrieved 29 May 2015.
- ↑ Altman, S. (1989). "The monkey and the fig: A Socratic dialogue on evolutionary themes". American Scientist. 77: 256–263.
- ↑ The Lancet (12 July 2008). "Iodine deficiency—way to go yet". The Lancet. 372 (9633): 88. doi:10.1016/S0140-6736(08)61009-0. PMID 18620930. S2CID 5416860. Retrieved 2014-12-10.
- ↑ "Umami: why the fifth taste is so important". 9 April 2013. Retrieved 18 February 2017.
- ↑ Shugart, Helene A. (2008). "Sumptuous Texts: Consuming "Otherness" in the Food Film Genre". Critical Studies in Media Communication. 25 (1): 68–90. doi:10.1080/15295030701849928. S2CID 145672719.
- ↑ "You first eat with your eyes". Archived from the original on 29 May 2015. Retrieved 29 May 2015.