Food. What’s in it?


Pear Ingredients (1-5). Photo by Leonie Elizabeth. January 2018


Food is comprised of many distinct chemical substances which can broadly be divided into nutritional and non-nutritional components.(6-8)

Nutritional components

Nutrients are chemical substances in the food we eat that interact within the body and are needed throughout the whole of life. There are six main types of nutrients in foods, divided into 2 main groups. Continue reading “Food. What’s in it?”

Food. What is it?

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FOOD. Photo by Leonie Elizabeth. 03 February 2018.


What is Food?

Food is such an important part of all our daily lives that one would think there would be a universally accepted simple definition. When I went hunting for one, I found that there was no clear definition.

Medically defined, food is described as ‘a nourishing substance that is eaten or otherwise taken into the body to sustain life, provide energy, or promote growth’ (1). Legal definitions in food regulations on supply have a broader sweep effectively describing food as ‘anything that is intended or offered for human consumption’ (2) which can include animals and plants, prepared or partly prepared; ingredients; additives; anything used in its preparation; anything that comes in contact with that substance, such as processing aids; or chewing gum (3-5). Continue reading “Food. What is it?”

My food history # 2. Mid 1960s – first nutrition lessons.

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Campbelltown Primary School NSW. Photo by Leonie Elizabeth 15 June 2015.

I learned a lot about food and nutrition from my mother. She had a lasting influence on me. There was basic advice all mothers give of “eat your veggies”. However, my Mum went further, explaining we needed different coloured vegetables especially green and yellow/orange vegetables. She told me in order to grow we needed meat as it had protein. Meat was much revered. My mother explained if meat was unavailable, eggs, milk or cheese could be used as an occasional substitute meal. I remember clearly her emphasis was ‘occasional’. I was given the impression that dairy foods and eggs were adequate in protein, but these were considered inferior to meat, which was best eaten at each meal. Continue reading “My food history # 2. Mid 1960s – first nutrition lessons.”