Food history

Patient medications and food histories should be evaluated to identify potential factors that may exacerbate GERD symptoms... 

Dietary History. The physician will usually take a food history. In case of doubt, the physician will usually give the patient a diary in which to record with great care and detail over a period of many days or even weeks, all the food which he eats and the time of his meals. He should record in the diary any disturbances which he telieves may be due to food allergy, noting the nature and intensity of the symptoms and the time of the occurrence. If a study of the diary suggests a relationship tetween the intake of a certain food and the onset of allergic manifestations, the doctor will usually carry out additional tests. 

Hayashi, H (1989) Drying technologies of foods - history and future. Drying TechnoL, 1, 315-369. 

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. 

Devastation caused by pests has troubled both ancient and modem humans often changing the course of history. The bubonic plague in Europe and the great potato famine in Ireland were both caused by pests. In 1884, grasshoppers caused such a food shortage in the midwestem United States that a national disaster was declared. 

Pood and Dmg Administration, History Office, A Guide to the Resources on the History of the Food and Drug Administration, GPO, Washington, D.C, 1995. 

This proliferation in the use of color additives was soon recognized as a threat to the pubHc s health. Of particular concern were the practices of a dding poisonous colorants to food, and of using dyes to hide poor quaUty or to add weight or bulk to certain items. References 5—14 provide additional information on the history of food colorants and thek regulation. Reference 15 provides more information regarding the appHcations, properties, specifications, and analysis of color additives, as well as methods for the determination of colorants in products. 

Food Colors, National Academy of Sciences, Washington, D.C., 1971. A general treatment of food colors, including their history, use, regulation, safety, and properties. 

S. H. Hochheiser, Synthetic Foods Colors in the United States A. History Under Regulation, University Microfilms International, 83-04269, Ann Arbor, Mich., 1986. An excellent history of the development of legislation to control colorants used in foods, dmgs, and cosmetics. 

A review of the history, current stmcture, and function of the Food and Dmg Administration. 

R. H. Bunnell and B. Borensteki, Food Technol 21, 13A—16A (1967). A brief review of the history, natural occurrence, properties, market forms, and stabkity of canthaxanthin. 

The introduction of synthetic materials into natural products, often described as adulteration , is a common occurrence in food processing. The types of compounds introduced, however, are often chiral in nature, e.g. the addition of terpenes into fruit juices. The degree to which a synthetic terpene has been added to a natural product may be subsequently determined if chiral quantitation of the target species is enabled, since synthetic terpenes are manufactured as racemates. Two-dimensional GC has a long history as the methodology of choice for this particular aspect of organic analysis (38). 

The present-day food industry is almost totally dependent on refrigeration in one form or another, to manufacture, preserve, store and bring the product to the point of sale. The few examples chosen in Chapters 14-18 indicate the general principles. The history, development and current practice of refrigeration of foodstuffs is largely the history, development and current practice of the refrigeration industry itself. 

Essentially the answer is history, climate, culture and money Historically, people had to eat the food available locally, and this would be controlled by the local natural... 

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes, which explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-nineteenth century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yoghurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes required substrate to produce primary and secondary metabolites, and end products. 

---