Food is a need for human life as important as air and water. The energy and nutrients necessary for the continuation of life, growth and development, protection of health, mobility, learning and thinking skills are provided by food.
Nutrition is the use of foods at the right time, in sufficient quantities and in a balanced manner, to provide the nutrients needed for the vital phenomena we have mentioned. In this section of the book, food-related health problems and crises experienced around the world, their causes, and whether they are predictable or preventable will be discussed. Food-related problems that arise around the world can generally be grouped under four headings. The first is the problems arising from the eating habits of individuals and societies, and the second is the problems experienced in food safety. Third; disruptions to food security. The fourth is due to factors that are not directly related to food, apart from these disruptions. Food safety includes the implementation of all hygiene and sanitation rules without interruption and the prevention of risks that may occur in the production, processing, transportation, storage, sales and consumption chain processes in order to prepare healthy food. The term food security means that people have access to the food they need for a healthy diet, in sufficient, safe and timely ways at affordable costs. The situations mentioned here are related to each other and can be thought of as the rings of a chain, and in possible problems, problems are generally observed in all rings. Foodborne diseases are defined as infectious or toxic diseases that occur as a result of consuming foods contaminated with chemical agents or microorganisms. This contamination of foodstuffs can occur at any stage from the initial production of food to its consumption and may result from water, soil or air pollution.