Foods

Food is any substance consumed to provide nutritional support for the body. It encompasses a wide range of items, including fruits, vegetables, grains, proteins, dairy products, fats, and beverages. Foods vary in composition, flavor, texture, and cultural meaning. They serve to meet energy and nutrient needs and also to support culinary traditions and everyday life.

Nutritive components are categorized into macronutrients—carbohydrates, proteins, and fats—that supply energy in larger amounts, and micronutrients—vitamins and minerals—that are needed in smaller amounts. In addition, dietary fiber, water, and a variety of phytochemicals contribute to health. A balanced diet emphasizes diversity to provide essential nutrients while limiting excesses such as added sugars, saturated fat, and sodium.

Food can be processed or prepared in countless ways, which can affect nutrient content, safety, and palatability. Common methods include cooking, drying, freezing, fermenting, and canning. Proper handling, storage, and cooking temperatures reduce the risk of foodborne illness. People with allergies, intolerances, or medical conditions may require special dietary adjustments.

Food systems are shaped by culture, economy, and environment. Availability and affordability influence what people eat, while sustainability concerns affect farming practices and supply chains. The study of foods spans nutrition science, culinary arts, ethnography, and public health, reflecting how societies produce, trade, and consume nourishment.