 What is Food?

Food is any substance normally eaten or drunk by living things. The term food also includes liquid drinks.
Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin. There
are 4 (four) basic food energy sources: fats, proteins, carbohydrates and alcohol.

 Types of Food?
Fats - In biochemistry, fat is a generic term for a class of lipids. Fats are produced by organic processes in animals
and plants. All fats are insoluble in water and have a density significantly below that of water (i.e. they float on
water.) Fats that are liquid at room temperature are often referred to as oil. Most fats are composed primarily of
triglycerides; some monoglycerides and diglycerides are mixed in, produced by incomplete esterification. These are
extracted and used as an ingredient. Products with a lot of saturated fats tend to be solid at room temperature, while
products containing unsaturated fats, which include monounsaturated fats and polyunsaturated fats, tend to be liquid
at room temperature. Predominantly saturated fats (solid at room temperature) include all animal fats (e.g. milk fat,
lard, tallow), as well as palm oil, coconut oil, cocoa fat and hydrogenated vegetable oil (shortening). All other
vegetable fats, such as those coming from olive, peanut, maize (corn oil), cottonseed, sunflower, safflower, and
soybean, are predominantly unsaturated and remain liquid at room temperature. However, both vegetable and animal
fats contain saturated and unsaturated fats. Some oils (such as olive oil) contain in majority monounsaturated fats,
while others present quite a high percentage of polyunsaturated fats (sunflower, rape).
Proteins - A protein is a complex, high molecular weight organic compound that consists of amino acids joined by
peptide bonds. Protein is essential to the structure and function of all living cells and viruses. Many proteins are
enzymes or subunits of enzymes. Other proteins play structural or mechanical roles, such as those that form the
struts and joints of the "cytoskeleton." Proteins are also nutrient sources for organisms that do not produce their own
energy from sunlight. Proteins differ from carbohydrates chiefly in that they contain much nitrogen and a little bit of
sulfur, besides carbon, oxygen and hydrogen. Proteins are a primary constituent of living things.
In carnivores protein is one of the largest component of the diet. The metabolism of proteins by the body releases
ammonia, an extremely toxic substance. It is then converted in the liver into urea, a much less toxic chemical, which
is excreted in urine. Some animals convert it into uric acid instead.
Carbohydrates - Carbohydrates (literally hydrates of carbon) are chemical compounds which act as the primary
biological means of storing or consuming energy; other forms being via fat and protein. Relatively complex
carboyhydrates are known as polysaccharides. The simplest carbohydrates are monosaccharides, which are small
straight-chain aldehydes and ketones with many hydroxyl groups added, usually one on each carbon except the
functional group. Other carbohydrates are composed of monosaccharide units and break down under hydrolysis.
These may be classified as disaccharides, oligosaccharides, or polysaccharides, depending on whether they have
two, several, or many monosaccharide units.
Food Phenolics - Phenolic food compounds (also known as aromatic food compounds) occur naturally in all foods:
they give the food colour and flavour and help to prevent premature decomposition. While phenolic compounds
have shown high antioxidant properties, in some individuals they are problematic. High levels of phenols in certain
foods seem to affect children with autism and individuals with sensitive digestive and/or immune systems.
About Dietary Fiber - Dietary fiber (also known as bulk or roughage) includes all the parts of plant food that our
bodies cannot digest or absorb. Yet it is an important part of a healthy diet. Dietary Fiber can be soluble or insoluble.
While not used as a source of energy dietary fiber has many health benefits. More is being learned about the
relationship of gut bacteria with fiber to aid in protection of the cardiovascular system as well as aid in immune
protection
IP-6 Phytic Acid - Acts as both an antixoxidant on beneficial to the immune system although also considered an
anti-nutrient since it binds metals. 

My Meal Plan: 1800 Calories

FRUITS:
1½ cups
1 cup from the Fruit Group counts as:
- 1 cup raw, frozen, or cooked/canned fruit; or
- ½ cup dried fruit; or
- 1 cup 100% fruit juice

VEGETABLES:
2½ cups
1 cup from the Vegetable Group counts as:
- 1 cup raw or cooked/canned vegetables; or
- 2 cups leafy salad greens; or
- 1 cup 100% vegetable juice

GRAINS:
6 ounces
1 ounce from the Grains Group counts as:
- 1 slice bread; or
- 1 ounce ready-to-eat cereal; or
- ½ cup cooked rice, pasta, or cereal

PROTEIN:
5 ounces
1 ounce from the Protein Foods Group counts as:
- 1 ounce cooked/canned lean meats, poultry, or seafood; or
- 1 egg; or
- 1 Tbsp peanut butter; or
- ¼ cup cooked beans or peas; or
- ½ ounce nuts or seeds

DAIRY:
3 cups
1 cup from the Dairy Group counts as:
- 1 cup milk; or
- 1 cup yogurt; or
- 1 cup fortified soy beverage; or
- 1½ ounces natural cheese or 2 ounces processed cheese