Main articles: Human nutrition and 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.
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. Social determinants of health (SDOH) and structural factors drive nutrition and diet-related health disparities.
Humans are omnivores that eat a variety of foods. Cultivation of cereals 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 oils 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 herbs and spices 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.
Humans obtain most carbohydrates as starch from cereals, though sugar has grown in importance. Lipids can be found in animal fat, butterfat, vegetable oil, and leaf vegetables, and they are also used to increase flavor in foods. 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. 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.
In humans, poor nutrition can cause deficiency-related diseases, such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient-excess conditions, such as obesity and metabolic syndrome. Other conditions possibly affected by nutrition disorders include cardiovascular diseases, diabetes, and osteoporosis. Undernutrition can lead to wasting in acute cases, and stunting of marasmus in chronic cases of malnutrition.
