omnivoria

Omnivoria is a neologism used in some nutrition and cultural studies contexts to describe a broad dietary repertoire that embraces a wide range of edible sources, including plant and animal products, fungi, and often processed or prepared foods. The term is not widely standardized in scientific taxonomy and is more commonly encountered in speculative or cultural discussions than in formal biology. In practice, omnivoria may refer to an individual's or a society's emphasis on dietary variety and adaptability rather than a specific biological mechanism.

Etymology and usage: Derived from Latin omnis "all" and vorare "to eat," with the suffix -ia used to form abstract nouns. It is sometimes used to emphasize breadth of choice or adaptability in eating patterns rather than to designate a particular taxonomic category.

In contrast to the ecological term omnivory, which classifies organisms by their feeding habits, omnivoria is typically used as a culturally or scientifically descriptive concept about human diets, culinary preference, or the portrayal of eaters who are comfortable with many food types. In nutrition discourse, proponents may cite omnivoria to highlight the benefits of dietary diversity for nutrient adequacy, gut microbiome variety, and food security; critics caution that the term lacks precise definition and can obscure important differences in food systems and health outcomes.

Geographic and historical usage varies; some writers note that omnivoria reflects globalization and culinary exchange, while others use it in speculative fiction to imagine beings capable of consuming any edible resource. As a term, it remains informal and context-dependent rather than a standard scientific designation.