v.

(過去ate-過去分詞eaten)食べる

WordNet

take in solid food; "She was eating a banana"; "What did you eat for dinner last night?"
worry or cause anxiety in a persistent way; "Whats eating you?" (同)eat on
eat a meal; take a meal; "We did not eat until 10 P.M. because there were so many phone calls"; "I didnt eat yet, so I gladly accept your invitation"
move with slow, sinuous movements
form into a wreath (同)wind
decorate or deck with wreaths; "wreathe the grave site"
make from scratch (同)create from raw stuff
unpleasantly cold and damp weather
the act of consuming food (同)feeding
the base of the natural system of logarithms; approximately equal to 2.718282...

PrepTutorEJDIC

…‘を'『食べる』;〈食事〉‘を'する;〈スープ〉‘を'飲む / …‘を'常食にする(進行形にできない) / 〈金属〉‘を'腐食する;〈水,水の流れが〉…‘を'浸食する《+『away』+『名,』+『名』+『away』》 / 〈穴など〉‘を'腐食(浸食)してあける / 『食べる』,食事をする
eatの過去分詞
eatの過去形
〈花など〉‘を'花輪にする / (花輪などで)…‘を'飾る《+名+with+名》 / …‘を'覆う,包む

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/01/26 22:35:23」(JST)

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[Wiki en表示]

"Eat" redirects here. For other uses of "eat", or "EAT" as an abbreviation or acronym, see EAT (disambiguation).

"Feeding" redirects here. For other uses, see Feeding (disambiguation).

German Shepherd puppy eating out of a human hand

Eating (also known as consuming) is the ingestion of food or other object, usually to provide heterotrophic organisms their nutritional or medicinal needs, particularly for energy and growth. Animals and other heterotrophs must eat in order to survive: carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside of their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is an activity of daily living.

Eating practices among humans[edit]

A woman in Spain eating a croissant

Many homes have a large eating room or outside (in the tropics) kitchen area devoted to preparation of meals and food, and may have a dining room, dining hall, or another designated area for eating. Some trains have a dining car. Dishware, silverware, drinkware, and cookware come in a wide array of forms and sizes. Most societies also have restaurants, food courts, and/or food vendors, so that people may eat when away from home, when lacking time to prepare food, or as a social occasion (dining club).^[1] At their highest level of sophistication, these places become "theatrical spectacles of global cosmopolitanism and myth."^[2] At picnics, potlucks, and food festivals, eating is in fact the primary purpose of a social gathering. At many social events, food and beverages are made available to attendees.

People usually have two or three meals a day regularly. Snacks of smaller amounts may be consumed between meals. Some propose not snacking, instead advocating three meals a day (of 600 kcal per meal) with four to six hours between.^[3] Having three well-balanced meals (thus half of the plate with vegetables,^[4] 1/4 protein food as meat, ... and 1/4 carbohydrates as pasta, rice, ...) will then account to some 1800–2000 kcal, which is the average requirement for a regular person.^[5]

The issue of healthy eating has long been an important concern to individuals and cultures. Among other practices, fasting, dieting, and vegetarianism are all techniques employed by individuals and encouraged by societies to increase longevity and health. Some religions promote vegetarianism, considering it wrong to consume animals. Leading nutritionists believe that instead of indulging oneself in three large meals each day, it is much healthier and easier on the metabolism to eat five smaller meals each day (e.g. better digestion, easier on the lower intestine to deposit wastes; whereas larger meals are tougher on the digestive tract and may call for the use of laxatives.^[6] However, psychiatrists with Yale Medical School have found that people who suffer from Binge Eating Disorder (BED) and consume three meals per day weigh less than those who have meals that are more frequent. Eating can also be a way of making money (see competitive eating).

Eating positions[edit]

Eating positions vary according to the different regions of the world where many cultures influence the way people eat their meals. In most of the Middle Eastern countries, eating while sitting on the floor is considered the most common way to eat and it is believed to be healthier than eating while sitting to a table.^{[citation needed]}

Development of eating in humans[edit]

Newborn babies do not eat adult foods. They survive solely on breast milk or formula. Small amounts of pureed food are sometimes fed to young infants as young as two or three months old, but most infants don't really show interest in food until they are between six and eight months old. Young babies eat pureed baby foods because they have few teeth and immature digestive systems. Between 8 and 12 months of age, the digestive system improves and many babies begin eating finger foods. Their diet is still limited, however, because most babies do not have molars or canines at this age and often have a limited number of incisors. By 18 months, babies often have enough teeth and a sufficiently mature digestive system to eat the same foods as adults. Learning to eat is a messy process for children and children often do not master neatness and etiquette when eating until they are 5 or 6 years old.

Emotional eating[edit]

Emotional eating is “the tendency to eat in response to negative emotions”.^[7] Empirical studies have indicated that anxiety leads to decreased food consumption in people with normal weight and increased food consumption in the obese.^[8]

Many laboratory studies showed that overweight individuals are more emotionally reactive and are more likely to overeat when distressed than people of normal weight. Furthermore, it was consistently found that obese individuals experience negative emotions more frequently and more intensively than do normal weight persons.^[9]

The naturalistic study of Lowe and Fisher compared the emotional reactivity and emotional eating of normal and overweight female college students. The study confirmed the tendency of obese individuals to overeat, but these findings applied only to snacks, not to meals. That means that obese individuals did not tend to eat more while having meals; rather, the amount of snacks they ate between meals was greater. One possible explanation that Lowe and Fisher suggest is that obese individuals often eat their meals with others and do not eat more than average due to the reduction of distress because of the presence of other people. Another possible explanation would be that obese individuals do not eat more than the others while having meals due to social desirability. Conversely, snacks are usually eaten alone.^[9]

Hunger and satiety[edit]

Further information: Hunger (motivational state)

There are many physiological mechanisms that control starting and stopping a meal. The control of food intake is a physiologically complex, motivated behavioral system. Hormones such as cholecystokinin, bombesin, neurotensin, anorectin, calcitonin, enterostatin, leptin and corticotropin-releasing hormone have all been shown to suppress food intake.^[10]^[11]

Initiation[edit]

There are numerous signals given off that initiates what we feel as “hunger”. There are environmental signals, signals from the gastrointestinal system, and metabolic signals that trigger hunger. The environmental signals come from the body’s senses. The feeling of hunger could be triggered by the smell and thought of food, the sight of a plate, or hearing someone talk about food.^[12] The signals from the stomach are initiated by the release of the peptide hormone ghrelin. Ghrelin is a hormone that increases appetite by signaling to the brain that a person is hungry.^[13] Environmental signals and ghrelin are not the only signals that initiate hunger, there are other metabolic signals as well. As time passes between meals, the body starts to take nutrients from long-term reservoirs.^[12] When the glucose levels of cells drop (glucoprivation), the body starts to produce the feeling of hunger. The body also stimulates eating by detecting a drop in cellular lipid levels (lipoprivation).^[12] Both the brain and the liver monitor the levels of metabolic fuels. The brain checks for glucoprivation on its side of the blood–brain barrier (since glucose is its fuel), while the liver monitors the rest of the body for both lipoprivation and glucoprivation.^[14]

Termination[edit]

There are short-term signals of satiety that arise from the head, the stomach and intestines, and also the liver. The long-term signals of satiety come from adipose tissue.^[12] The taste and odor of food can contribute to short-term satiety. It allows the body to learn when to stop eating. The stomach contains receptors to allow us to know when we are full. The intestines also contain receptors that send satiety signals to the brain. The hormone cholecystokinin is secreted by the duodenum, and it controls the rate at which the stomach is emptied.^[15] This hormone is thought to be a satiety signal to the brain. Peptide YY 3-36 is a hormone released by the small intestine and it’s also used as a satiety signal to the brain.^[16] Insulin also serves as a satiety signal to the brain. The brain detects insulin in the blood, which indicates that nutrients are being absorbed by cells and a person is getting full. Long-term satiety comes from the fat stored in adipose tissue. Adipose tissue secretes the hormone leptin, and leptin suppresses appetite. Long-term satiety signals from adipose tissue regulates short-term satiety signals.^[12]

Role of the brain[edit]

The brain stem can control food intake, because it contains neural circuits that detect hunger and satiety signals from other parts of the body.^[12] The brain stem’s involvement of food intake has been researched using rats. Rats that have had the motor neurons in the brain stem disconnected from the neural circuits of the cerebral hemispheres (decerebration), are unable to approach and eat food.^[12] Instead they have to obtain their food in a liquid form. This research shows that the brain stem does in fact play a role in eating.

There are two peptides in the hypothalamus that produce hunger, melanin concentrating hormone (MCH) and orexin. MCH plays a bigger role in producing hunger. In mice, MCH stimulates feeding and a mutation causing the overproduction of MCH led to overeating and obesity.^[17] Orexin plays a greater role in controlling the relationship between eating and sleeping. Other peptides in the hypothalamus that induce eating are neuropeptide Y (NPY) and agouti-related protein (AGRP).^[12]

Satiety in the hypothalamus is stimulated by leptin. Leptin targets the receptors on the arcuate nucleus and suppresses the secretion of MCH and orexin. The arcuate nucleus also contains two more peptides that suppress hunger. The first one is cocaine- and amphetamine-regulated transcript (CART), the second is α-MSH (α-melanocyte-stimulating hormone).^[12]

Disorders[edit]

Main article: Eating disorder

Physiologically, eating is generally triggered by hunger, but there are numerous physical and psychological conditions that can affect appetite and disrupt normal eating patterns. These include depression, food allergies, ingestion of certain chemicals, bulimia, anorexia nervosa, pituitary gland malfunction and other endocrine problems, and numerous other illnesses and eating disorders.

A chronic lack of nutritious food can cause various illnesses, and will eventually lead to starvation. When this happens in a locality on a massive scale, it is considered a famine.

If eating and drinking is not possible, as is often the case when recovering from surgery, alternatives are enteral nutrition and parenteral nutrition.^[18]

References[edit]

^ John Raulston Saul (1995), "The Doubter's Companion", 155
^ David Grazian (2008), "On the Make: The Hustle of Urban Nightlife", 32
^ Eating recommendations by BCM
^ Half of plate to be filled with vegetables, according to Harvard School of Public Health
^ Calorie requirements for regular person estimated at 2000 kcal
^ Micheals, Jullian. "FitWatch - Free Online Calorie Counter & Diet Tracker / Weight Loss Tools and Calculators." FitWatch RSS. N.p., n.d. Web. 13 Mar. 2013.
^ Eldredge, K. L., & Agras, W. S. (1994). Weight and Shape Overconcern and Emotional Eating in Binge Eating Disorder. International Journal of Eating Disorders, 19 (1), 73-82.
^ McKenna, R. J. (1972). Some Effects of Anxiety Level and Food Cues on the Eating Behavior of Obese and Normal Subjects: A Comparison of Schachterian and Psychosomatic Conceptions. Journal of Personality and Social Psychology, 22 (3), 311-319.
^ ^a ^b Lowe, M. R., & Fisher, E. B. Jr. (1983). Emotional Reactivity, Emotional Eating, and Obesity: A Naturalistic Study. Journal of Behavioral Medicine, 6 (2), 135-149.
^ Geiselman, P.J. (1996). Control of food intake. A physiologically complex, motivated behavioral system. Endocrinol Metab Clin North Am. 1996 Dec;25(4):815-29.
^ http://www.ncbi.nlm.nih.gov/entrez/dispomim.cgi?id=164160&rn=1
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ Carlson, Neil (2010). Physiology of Behavior. Boston, MA: Allyn & Bacon. pp. 412–426.
^ Funai, M.D., Edmund. "Ghrelin, Hormone That Stimulates Appetite, Found To Be Higher In PWS". Retrieved 29 April 2012.
^ Berg, JM. "Section 30.2Each Organ Has a Unique Metabolic Profile". Biochemistry 5th Edition. W H Freeman. Retrieved 29 April 2012.
^ Little, TJ; Horowitz, M; Feinle-Bisset, C. "Role of cholecystokinin in appetite control and body weight regulation.". Obesity Reviews. Retrieved 29 April 2012. Cite uses deprecated parameters (help)
^ Degen, L. "Effect of peptide YY3-36 on food intake in humans.". Retrieved 29 April 2012.
^ Shimada, M. "MCH (Melanin Concentrating Hormone) and MCH-2 Receptor". Mice lacking Melanin-Concentrating Hormone are hypophagic and lean. Retrieved 29 April 2012.
^ Heisler, Jennifer. "Surgery." About.com. N.p., May–June 2010. Web. 13 Mar. 2013.

External links[edit]

Recipes of food of Russian cuisine

Look up eating in Wiktionary, the free dictionary.

Wikiquote has a collection of quotations related to: Eating

Health-EU Portal - Nutrition

UpToDate Contents

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English Journal

Multi-elemental analysis of ready-to-eat "baby leaf" vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry.

Santos J1, Oliva-Teles MT2, Delerue-Matos C2, Oliveira MB3.Author information 1REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.2REQUIMTE, Departamento Engenharia Química, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal.3REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal. Electronic address: beatoliv@ff.up.pt.AbstractThe mineral content (phosphorous (P), potassium (K), sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), zinc (Zn) and copper (Cu)) of eight ready-to-eat baby leaf vegetables was determined. The samples were subjected to microwave-assisted digestion and the minerals were quantified by High-Resolution Continuum Source Atomic Absorption Spectrometry (HR-CS-AAS) with flame and electrothermal atomisation. The methods were optimised and validated producing low LOQs, good repeatability and linearity, and recoveries, ranging from 91% to 110% for the minerals analysed. Phosphorous was determined by a standard colorimetric method. The accuracy of the method was checked by analysing a certified reference material; results were in agreement with the quantified value. The samples had a high content of potassium and calcium, but the principal mineral was iron. The mineral content was stable during storage and baby leaf vegetables could represent a good source of minerals in a balanced diet. A linear discriminant analysis was performed to compare the mineral profile obtained and showed, as expected, that the mineral content was similar between samples from the same family. The Linear Discriminant Analysis was able to discriminate different samples based on their mineral profile.
Food chemistry.Food Chem.2014 May 15;151:311-6. doi: 10.1016/j.foodchem.2013.11.083. Epub 2013 Nov 23.
The mineral content (phosphorous (P), potassium (K), sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), zinc (Zn) and copper (Cu)) of eight ready-to-eat baby leaf vegetables was determined. The samples were subjected to microwave-assisted digestion and the minerals were quantified
PMID 24423538

Genetic characterization of antibiotic resistance and virulence factors in Enterococcus spp. from Japanese retail ready-to-eat raw fish.

Hammad AM, Shimamoto T, Shimamoto T.Author information Laboratory of Food Microbiology and Hygiene, Faculty of Veterinary Medicine, University of Sadat City, Sadat City 32897, Egypt. Electronic address: hammad@vet.usc.edu.eg.AbstractLittle information is available on the diversity and distribution of resistance and virulence factors in enterococci isolated from retail fish. In this study, 200 samples of retail ready-to-eat raw fish (sashimi) collected from the Japanese prefecture of Hiroshima were analyzed for incidence of Enterococcus spp. We recovered 96 enterococcal isolates from 90 (45%, 90/200) samples. Fifty-six strains were identified at the species level: E. faecalis (n = 31), E. faecium (n = 7), E. casseliflavus (n = 7), E. gallinarum (n = 3), E. phoeniculicola (n = 4), E. raffinosus (n = 2), E. saccharolyticus (n = 1), and E. gilvus (n = 1). Twenty-five (26%, 25/96) strains carried antibiotic resistance genes. These included the tet(M), tet(L), tet(K), erm(B), msr(A/B), aph(3'), and blaZ genes, which were detected in 12.5%, 9.3%, 2%, 14.5%, 1%, 1%, and 2% of isolates, respectively. The virulence genes gelE and asa1 were detected in 31 and 24 E. faecalis strains, respectively. Both genes were detected in one E. faecium strain. In conclusion, this is the first study to underscore the importance of sashimi as not only a reservoir of Enterococcus spp. carrying resistance and virulence genes, but also a reservoir for unusual Enterococcus spp.
Food microbiology.Food Microbiol.2014 Apr;38:62-6. doi: 10.1016/j.fm.2013.08.010. Epub 2013 Aug 24.
Little information is available on the diversity and distribution of resistance and virulence factors in enterococci isolated from retail fish. In this study, 200 samples of retail ready-to-eat raw fish (sashimi) collected from the Japanese prefecture of Hiroshima were analyzed for incidence of Ente
PMID 24290627

Child temperament and maternal predictors of preschool children's eating and body mass index. A prospective study.

Bergmeier H1, Skouteris H2, Horwood S1, Hooley M1, Richardson B1.Author information 1School of Psychology, Deakin University, Melbourne, Australia.2School of Psychology, Deakin University, Melbourne, Australia. Electronic address: helen.skouteris@deakin.edu.au.AbstractResearch has previously identified relationships between child temperament and BMI during childhood. However, few studies have addressed the broader implications of child temperament on the development of obesogenic risk factors, such as maternal feeding, child eating and body mass index (BMI) of pre-schoolers. Hence, the current study evaluated cross-sectional and prospective associations between child temperament, maternal feeding, maternal parenting styles, mother-child interaction, preschoolers' eating behaviours and BMI. Child irritability, cooperation-manageability and easy-difficult temperaments, mother-child dysfunctional interaction, maternal pressure to eat and restriction were significantly cross-sectionally associated with child eating behaviours. Child enjoyment of food was significantly associated with child BMI. Child easy-difficult temperament and mother-child dysfunctional interaction predicted child eating behaviours longitudinally and baseline child BMI measures predicted child BMI longitudinally. Average maternal ratings of child temperament were relatively neutral, potentially explaining why most associations were not robust longitudinally. Future research should include a sample of greater socio-economic and BMI diversity as well as objective measures of child temperament, diet composition, maternal feeding practices, and mother-child interaction.
Appetite.Appetite.2014 Mar;74:125-32. doi: 10.1016/j.appet.2013.12.006. Epub 2013 Dec 15.
Research has previously identified relationships between child temperament and BMI during childhood. However, few studies have addressed the broader implications of child temperament on the development of obesogenic risk factors, such as maternal feeding, child eating and body mass index (BMI) of pr
PMID 24345325

Parental perception of the nutritional quality of school meals and its association with students' school lunch participation.

Ohri-Vachaspati P.Author information School of Nutrition and Health Promotion, Arizona State University, Phoenix, AZ 85004, United States. Electronic address: pohrivac@asu.edu.AbstractThis study explores the association between parental perception of the nutritional quality of school meals and whether students eat lunch served at school. We use data from five low-income cities in New Jersey that have high minority populations. Students whose parents perceive the quality of school meals to be healthy have greater odds of eating meals served at school. Recent changes in guidelines for the United States Department of Agriculture's National School Lunch Program met with resistance from several fronts. Advocates for and implementers of improved school meals may benefit from partnering with parents to increase the acceptance and utilization of improved school offerings.
Appetite.Appetite.2014 Mar;74:44-7. doi: 10.1016/j.appet.2013.10.024. Epub 2013 Dec 4.
This study explores the association between parental perception of the nutritional quality of school meals and whether students eat lunch served at school. We use data from five low-income cities in New Jersey that have high minority populations. Students whose parents perceive the quality of school
PMID 24316119

Japanese Journal

Bipolarization of Risk Perception about the Health Effects of Radiation in Residents after the Accident at Fukushima Nuclear Power Plant

Orita Makiko,Hayashida Naomi,Nakayama Yumi,Shinkawa Tetsuko,Urata Hideko,Fukushima Yoshiko,Endo Yuuko,Yamashita Shunichi,Takamura Noboru
PLOS ONE 10(6), e0129227, 2015-06-09
… Furthermore, 107 (37.5%) residents answered that they had concerns about health effects that would appear in the general population simply by living in an environment with a 0.23 μSv per hour ambient dose for one year, 149 (52.2%) residents reported that they were reluctant to eat locally produced foods, and 164 (57.5%) residents believed that adverse health effects would occur in the general population by eating 100 Bq per kg of mushrooms every day for one year. …
NAID 120005625370

Nutrition Economics : How to Eat Better for Less (Nutrition and Food for Longevity : For the Well-Being of All : Proceedings of the 12th Asian Congress of Nutrition)

DREWNOWSKI Adam
Journal of nutritional science and vitaminology 61(Suppl.), S69-71, 2015-05
NAID 40020444223

一石二鳥外来種のおいしい食べ方 (食の探究) -- (おいしさのサイエンス)

ライ B.
別冊日経サイエンス (205), 68-71, 2015-04
NAID 40020438428

統合的カリキュラムとしてのエディブル・スクール・ヤードの可能性の検討 : 東京都市立A小学校の取組みを事例として

吉村春美
東京大学大学院教育学研究科紀要 54, 541-550, 2015-03-31
… Edible schoolyard is the interdisciplinary and comprehensive curriculum that was implemented as one of the school reform measures at Martin Luther King Jr. Junior High school in C.A., U.S. It is a curriculum comprised of a garden and kitchen component in which students grow vegetables and raise animals, and then proceed to harvest, cook and eat their finished products. …
NAID 120005617776