eating

Eating is the process by which living beings take in food to supply energy and nutrients needed for growth, activity, and maintenance. It encompasses ingestion, mastication, swallowing, digestion, absorption, and the utilization of nutrients.

The physiological sequence begins with appetite and voluntary control. In the mouth, teeth mechanically break down food while saliva moistens and begins starch digestion with amylase. The swallowed material enters the stomach, where acid and enzymes further break it down into a semi-liquid chyme. In the small intestine, pancreatic enzymes and bile continue digestion, and most nutrients are absorbed into the bloodstream. The large intestine absorbs water and electrolytes and forms waste.

Nutrition and energy: Carbohydrates, proteins, and fats provide energy and building blocks; vitamins and minerals support metabolism and physiology. Energy is measured in kilocalories (calories) or kilojoules. Dietary patterns vary widely, influenced by culture, availability, and health goals, and recommendations emphasize a balance of nutrient-dense foods.

Social and cultural aspects: Eating often occurs in meals with family or community and can be shaped by traditions, fasting, rituals, and dietary laws. Food safety and hygiene are important to prevent illness; proper handling, storage, cooking temperatures, and avoiding cross-contamination reduce risk.

Health and disorders: Irregular or imbalanced eating can contribute to undernutrition, overweight, or obesity. Eating disorders, such as anorexia nervosa or bulimia, involve complex behavioral patterns around food. Public health guidance often promotes mindful, diverse, and balanced eating within cultural contexts.