Food Science In Scientific Research

The emergence of many scientific research and concept has brought tremendous about change in understanding and attitude towards food perception. The ideas of food science has vital contribution in understanding science of food-ways (Coff, 2006).

Thorough cooking of food is essential as to reduce the risk of bacterial contamination.

According to food science, cooking methods determines the nutrition intact of food, for instance, over cooked food may lose it nutrition due to expose to extreme heat, nutrition may get evaporate while cooking if it is not covered. Thereby, susceptibility of consuming nutrient-less food, might resulting to malnourish, this increase the risk of chronic diseases.

On the other hand, researches confined that excess

The effects of psychoactive drugs synthesized or extracted from plants such as alcohol and coca have exceptional qualities well beyond their nutritional value e.g. their addictive properties (Katz, 1982). Another aspect of the pharmacologist related variable is a genetic component which can limit the fit between populations of consumer’s metabolism and digestibility of the foods, may also contain a factors which may be specifically compatible or incompatible with the genetic constitutions of the individual within the population (Simoon, 1969a, Simoon, 1969b, Menozzi, 1978). McCrery’s study reveals that spicy meals enhance the metabolic rate by 33%, as compared to non-spicy meals, and the effects last for 3 hours. Similarly, it was observed that when coffee and nicotine are present, the effects is 8% to 11% increase in the metabolic rate. (Dulloo et al, 1989 and Hofsetter, 1886). The thermic effect on metabolism and digestibility brings about in turn physiological changes, which affect the psychological state. Hence, the lack of knowledge about the food properties and its functions can either fatal or unknowingly accumulating toxic from plant and herbs or strengthening their immune system. Since, tribal diet large consist of herbs and wild leafy vegetable (Qamra et al., 2004) and most of them eat

Bribiescas (2002) et al., the food environment has changes drastically but how the human response to environment is largely part of evolutionary history, there was presumption of human body to be static. For evolution to occur, hundred thousand and million years need to pass. However, if biology such as human food is suddenly change can have dramatic effect over a very short period of time. Author illuminated that what really has change is that physical activity, which has gone down tremendously; largely prefer for fast food. For instance, one can just pick up the phone and make order for pizza or burger without moving much and consume huge quantity of calorie. On the other hand, what we are eat is also impact on the mind too such as consuming high sugar, high fat food override the self-regulated mechanism and it keep signalling the brain to keep eating on and on, till it becomes hard for the people to realise their fault. For instance from 1984 to 1994 in American collectively gained millions of pound. Unable to access to healthy food source and easy access to food swamp selling high contained calorie and sugar food and beverage in every corner on the streets also impact on what people eat and chose to