Editing Nutrition (section)

==== Human ====
{{main|Human nutrition|Cooking}}
Early human nutrition consisted of foraging for nutrients, like other animals, but it diverged at the beginning of the [[Holocene]] with the [[Neolithic Revolution]], in which humans developed agriculture to produce food. The Chemical Revolution in the 18th century allowed humans to study the nutrients in foods and develop more advanced methods of [[food preparation]]. Major advances in economics and technology during the 20th century allowed [[mass production]] and [[food fortification]] to better meet the nutritional needs of humans.<ref>{{Cite book |last=Trüeb |first=Ralph M. |title=Nutrition for Healthy Hair |publisher=[[Springer Science+Business Media|Springer]] |year=2020 |isbn=978-3-030-59920-1 |pages=3–15 |chapter=Brief History of Human Nutrition |doi=10.1007/978-3-030-59920-1_2 }}</ref> [[Human behavior]] is closely related to human nutrition, making it a subject of [[social science]] in addition to biology. Nutrition in humans is balanced with eating for pleasure, and optimal diet may vary depending on the demographics and health concerns of each person.{{Sfn|Mann|Truswell|p=1|2012}}

Humans are omnivores that eat a variety of foods. Cultivation of [[cereal]]s and production of [[bread]] has made up a key component of human nutrition since the beginning of agriculture. Early humans hunted animals for meat, and modern humans domesticate animals to consume their meat and eggs. The development of [[animal husbandry]] has also allowed humans in some cultures to consume the [[milk]] of other animals and process it into foods such as [[cheese]]. Other foods eaten by humans include nuts, seeds, fruits, and vegetables. Access to domesticated animals as well as [[vegetable oil]]s has caused a significant increase in human intake of fats and oils. Humans have developed advanced methods of [[food processing]] that prevent contamination of pathogenic microorganisms and simplify the production of food. These include drying, freezing, heating, milling, pressing, packaging, refrigeration, and irradiation. Most cultures add [[herb]]s and [[spice]]s to foods before eating to add flavor, though most do not significantly affect nutrition. Other additives are also used to improve the safety, quality, flavor, and nutritional content of food.{{Sfn|Mann|Truswell|pp=409–437|2012}}

Humans obtain most carbohydrates as starch from cereals, though sugar has grown in importance.{{Sfn|Mann|Truswell|2012|pp=21–26}} Lipids can be found in [[animal fat]], [[butterfat]], vegetable oil, and [[leaf vegetable]]s, and they are also used to increase flavor in foods.{{Sfn|Mann|Truswell|2012|pp=49–55}} Protein can be found in virtually all foods, as it makes up cellular material, though certain methods of food processing may reduce the amount of protein in a food.{{Sfn|Mann|Truswell|2012|p=86}} Humans can also obtain energy from [[ethanol]], which is both a food and a drug, but it provides relatively few essential nutrients and is associated with nutritional deficiencies and other health risks.{{Sfn|Mann|Truswell|2012|pp=109–120}}

In humans, poor nutrition can cause deficiency-related diseases, such as [[blindness]], [[anemia]], [[scurvy]], [[preterm birth]], [[stillbirth]] and [[cretinism]],<ref name="Whitney-Rolfes-lead">{{cite book |last1=Whitney |first1=Ellie |title=Understanding Nutrition |last2=Rolfes |first2=Sharon Rady |publisher=Wadsworth, [[Cengage Learning]] |year=2013 |isbn=978-1-133-58752-1 |edition=13 |pages=667, 670}}</ref> or nutrient-excess conditions, such as [[obesity]]<ref>{{cite web |date=7 June 2021 |title=Defining Adult Overweight and Obesity |url=https://www.cdc.gov/obesity/adult/defining.html |website=[[Centers for Disease Control and Prevention]] |access-date=22 September 2021 |archive-date=28 September 2021 |archive-url=https://web.archive.org/web/20210928174006/https://www.cdc.gov/obesity/adult/defining.html |url-status=live}}</ref> and [[metabolic syndrome]].<ref>{{cite web |title=Metabolic syndrome – PubMed Health |publisher=[[National Center for Biotechnology Information]] |url=http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0004546 |archive-url=https://web.archive.org/web/20110205042451/http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0004546 |archive-date=5 February 2011 |url-status=dead |access-date=17 October 2011}}</ref> Other conditions possibly affected by nutrition disorders include [[cardiovascular disease]]s,<ref>{{cite web|url=http://www.umm.edu/altmed/articles/omega-3-000316.htm |title=Omega-3 fatty acids |archive-url=https://web.archive.org/web/20080709084934/http://www.umm.edu/altmed/articles/omega-3-000316.htm |archive-date=9 July 2008 |website=Umm.edu |date=5 October 2011 |access-date=17 October 2011}}</ref> [[diabetes]],<ref>{{cite book |url=https://permanent.fdlp.gov/lps125227/Eating_Diabetes.pdf |title=What I need to know about eating and diabetes |date=2007 |publisher=U.S. Department of Health and Human Services, National Institutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, National Diabetes Information Clearinghouse |oclc=656826809 |access-date=22 September 2021 |archive-date=8 August 2022 |archive-url=https://web.archive.org/web/20220808135741/https://permanent.fdlp.gov/lps125227/Eating_Diabetes.pdf |url-status=live}}</ref><ref>{{cite web|url=http://www.helpguide.org/life/healthy_diet_diabetes.htm |title=Diabetes Diet and Food Tips: Eating to Prevent and Control Diabetes |archive-url=https://web.archive.org/web/20110520045538/http://www.helpguide.org/life/healthy_diet_diabetes.htm |archive-date=20 May 2011 |website=Helpguide.org |access-date=17 October 2011}}</ref> and [[osteoporosis]].<ref>{{cite web|url=http://ods.od.nih.gov/factsheets/VitaminD-HealthProfessional/ |title=Dietary Supplement Fact Sheet: Vitamin D |archive-url=https://web.archive.org/web/20110706053514/http://ods.od.nih.gov/factsheets/VitaminD-HealthProfessional/ |archive-date=6 July 2011 |website=[[Office of Dietary Supplements]], [[US National Institutes of Health]] |access-date=17 August 2021}}</ref> Undernutrition can lead to [[wasting]] in acute cases, and [[stunted growth|stunting]] of [[marasmus]] in chronic cases of malnutrition.<ref name="Whitney-Rolfes-lead" />