Staple
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A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.[1] A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples.[2] Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins.[1] Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake.[1]
Early agricultural civilizations valued the foods that they established as staples because, in addition to providing necessary nutrition, they generally are suitable for storage over long periods of time without decay. Such nonperishable foods are the only possible staples during seasons of shortage, such as dry seasons or cold temperate winters, against which times harvests have been stored. During seasons of plenty, wider choices of foods may be available.
Staple foods are derived either from vegetables or animal products, and common staples include cereals (such as rice, wheat, maize, millet, barley, oats, rye, spelt, emmer, triticale and sorghum), starchy tubers or root vegetables (such as potatoes, cassava, sweet potatoes, yams, turnips, rutabagas or taro), meat, fish, eggs, milk, and cheese,[2] and dried legumes such as lentils and other beans.[3] Other staple foods include sago (derived from the pith of the sago palm tree),[4] and fruits such as breadfruit and plantains. Staple foods may also include (depending on the region) olive oil, coconut oil, and sugar (e.g. from plantains).[5][6][7]
The dominant staple foods in different parts of the world are a function of weather patterns, local terrain, farming constraints, acquired tastes and ecosystems. For example, the main energy source staples in the average African diet are cereals (46 percent), roots and tubers (20 percent) and animal products (7 percent). In Western Europe the main staples in the average diet are animal products (33 percent), cereals (26 percent), and roots and tubers (4 percent).
Most of the human population lives on a diet based on one or more of the following staples: cereals (rice, wheat, maize (corn), millet, and sorghum), roots and tubers (potatoes, cassava, yams and taro), and animal products such as meat, milk, eggs, cheese and fish. Regional staples include the plants rye, soybeans, barley, oats, and teff.
Just 15 plant crops provide 90 percent of the world's food energy intake (exclusive of meat), with rice, maize, and wheat comprising 2/3 of human food consumption. These three are the staples of about 80 percent of the world population,[8] and rice feeds almost half of humanity.
Roots and tubers, meanwhile, are important staples for over one billion people in the developing world, accounting for roughly 40 percent of the food eaten by half the population of sub-Saharan Africa. Roots and tubers are high in carbohydrates, calcium, and vitamin C, but low in protein. Cassava root, for example, is a major food staple in the developing world, a basic food source for around 500 million people.
With economic development and free trade, many countries have shifted away from low-nutrient-density staple foods to higher-nutrient-density staples, as well as towards greater meat consumption. Despite this trend, there is growing recognition of the importance of traditional staple crops in nutrition.[citation needed] Agriculture constantly seeks to identify better plant strains with superior nutrition, disease resistance, and higher yields.[citation needed]
Rice is most commonly cooked and eaten as separate entire grains, but most other staple cereals are milled into a flour or meal that can be used to make bread, noodles, pasta, porridge and mushes like mealie pap. Root vegetables can be mashed and used to make porridge-like dishes such as poi and fufu. Pulses (such as chickpeas, from which gram flour is made) and starchy root vegetables (such as canna rhizomes) can also be made into flour.
Consumed in isolation, staple foods do not provide the full range of essential nutrients. The nutrient-deficiency disease pellagra is associated with a diet consisting primarily of maize, while the disease beriberi is associated with a diet of refined white rice.[18] Scurvy can result from a lack of vitamin C, also known as ascorbic acid. One author indicated that the nutritional value of some staple foods are negatively affected by higher levels of carbon dioxide, as occurs in climate change.[19]
The following table shows the nutrient content of 10 major staple vegetable foods in raw form on a dry weight basis to account for their different water contents. Raw grains are not edible and cannot be digested, so must be cooked, sprouted, or otherwise prepared for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is different from that of the raw form of these grains, as shown. Potatoes also must be cooked, but should not be sprouted. Note that the highlighted values show the highest nutrient density among these 10 staples. Other foods, consumed in smaller quantities, may have nutrient densities different from these values.
Beer StapleWheat, a food staple around the world, can be germinated and dried to create malt. Malt is a key ingredient in beer, one of the first beverages created by people. Ancient beer was not carbonated and was probably as thick as a light syrup. It had a very low alcohol content, but was high in starch and was made from specially prepared loaves of bread.In ancient Egypt, workers on the pyramids were often paid in beer. Other starchy, high-calorie foods such as bread and crackers were food staples. Thirsty workers were simply "drinking their bread."
Tortilla CrisisCorn is more than just a food crop. In recent years, corn has been used to make ethanol, a fuel that emits less pollution than gasoline. Unfortunately, the rising demand for ethanol has increased the cost of corn. In 2007, rising corn prices caused a "tortilla crisis" in Mexico, where corn-based tortillas are a major food staple.
The staple foods ordinance refers to Title 10, Chapter 203 of the Minneapolis Code of Ordinances. It requires licensed grocery stores (including corner stores, gas stations, dollar stores, and pharmacies) to sell a certain amount of basic food items including fruits and vegetables, whole grains, eggs, and low-fat dairy. The staple foods ordinance was originally adopted in 2008 but was amended by the Minneapolis City Council in October 2014 to set more comprehensive and clear standards for food retailers and amended again in December 2018 to align the ordinance with cultural dietary preferences.
The City of Minneapolis is partnering with the University of Minnesota-School of Public Health for a multi-year research study to evaluate the impact of the staple foods ordinance. The specific goals of the study are to assess changes in healthy food availability in stores before, during, and after policy implementation and to assess changes in the nutritional quality of consumer purchases at stores. Results will be compared to a sample of grocery stores in St Paul, MN which does not have a staple foods ordinance in effect. Read the University of Minnesota STORE Study
"principal article grown or made in a country or district," early 15c., "official market for some class of merchandise," from Anglo-French estaple (14c.), Old French estaple "counter, stall; regulated market, depot," from a Germanic source akin to Middle Low German stapol, Middle Dutch stapel "market," literally "pillar, foundation," from the same source as staple (n.1), the notion perhaps being of market stalls behind pillars of an arcade, or else of a raised platform where the king's deputies administered judgment.
The sense of "principal article grown or made in a place" is 1610s, short for staple ware "wares and goods from a market" (early 15c.). Meaning "principle element or ingredient in anything" is from 1826. Meaning "fiber of any material used for spinning" is late 15c., of uncertain origin, and perhaps an unrelated word.
However, this case still informs practice in two ways. First, it is possible for metal staples to erode following the construction of a neobladder. Signs and symptoms of staple erosion may include bladder pain, hematuria, bladder wall calcifications, and urine cytologies suspicious for urothelial cell carcinoma. These are consistent with previously reported symptoms of metal staple erosion [1-4]. Second, although non-visualized recurrence of carcinoma in situ and other previously established etiologies may be more likely, staple erosion may be considered a possible cause for positive urine cancer cytology. The specific positive cytology was aneuploidy of chromosomes 3, 7, and 17 detected on fluorescence in situ hybridization (FISH). The specificity of urine FISH for urothelial carcinoma is 45% in patients aged 60-70 [7]. Inflammation is a common cause of false-positive urine FISH for urothelial carcinoma [8]. Staple erosion causes inflammation; thus, staple erosion may lead to a false-positive urine FISH for urothelial cell carcinoma. 59ce067264