staple food
Let an agent explain staple foods, relay major staples, regional preparations, nutrition and food security from FAO and food history sources, describe the named dishes and foods, and distinguish staple foods from cash crops, delicacies, fortified foods and comfort foods.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify
Researched by: Claude
Purpose and description
Let an agent explain staple foods, relay major staples, regional preparations, nutrition and food security from FAO and food history sources, describe the named dishes and foods, and distinguish staple foods from cash crops, delicacies, fortified foods and comfort foods.
A food eaten routinely and in large quantities that provides a major share of energy and nutrients in a population s diet, most often cereals such as rice, wheat and maize, roots and tubers such as cassava and potatoes, and pulses, prepared in forms the registry aliases name including gruel or porridge, pasta and noodles, mantou, steamed wheat buns of northern China, beremeal, flour from bere barley in Orkney and Shetland, sinonggi, a sago starch dish of the Tolaki people of Southeast Sulawesi, and buckwheat seed as groats; according to FAO, rice, wheat and maize supply roughly half of the world s dietary energy, and staple crop failures have caused famines. Food security and nutrition diversity are policy concerns.
What it is for: Providing basic dietary energy.
It can be explain major staples; relay regional preparations; describe named foods; relay food security.
Distinguishing features
High consumption
Energy-dense
Storable
Culturally central
What it looks like
Rice, bread, noodles, porridge, flatbreads, tubers and starchy pastes.
Physical character
rice, wheat and maize share: about half of dietary energy note - FAO estimate, attributed
Irish Famine: 1845-1852 note - potato blight
registry parent: food note
How it is recognised
Food forming the basis of a diet
Gruel, pasta and noodles, mantou, beremeal, sinonggi, buckwheat seed
Cash crops are grown for sale; delicacies are occasional; fortified foods have added nutrients; comfort foods are emotional choices
Related models
is a kind of - in registry terms
includes -
includes -
is related to -
In practice
Families and kinds
cereal staples
root and tuber staples
pulse staples
starch pastes such as sago and fufu
regional grain products
Standards and regulation
Food fortification standards
Codex standards for cereals
Agricultural and trade policies
Failure modes and hazards
Micronutrient deficiencies from monotonous diets
Famine from crop failure
Stereotyping cuisines
Also called
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 4 bundles · 8 layers · 8 findings · 16 questions.
Understand What a staple food is.
Definition.
Definition
Definition.
Definition
Definition.
- What is a staple food, and how does it differ from cash crops, delicacies, fortified foods and comfort foods? definition
- Is the question about nutrition, a food crisis needing humanitarian help, or culture? boundary
Foods
Named foods.
Foods
Foods.
- What are gruel, pasta and noodles, mantou, beremeal, sinonggi and buckwheat seed? definition
- Which entry fits the specific food? action
Nutrition Nutrition.
Sources.
Energy
Dietary energy.
Energy
Energy.
- How much energy do major staples supply globally? provenance
- Which references are standard? provenance
Deficiency
Micronutrient issues.
Deficiency
Deficiency.
- How can reliance on one staple cause deficiencies such as pellagra or beriberi? provenance
- Which sources are cited? provenance
Food security Food security.
Attribution.
Famine
Staple failure.
Famine
Famine.
- How have staple crop failures caused famines, as historians describe? provenance
- Which entry fits Great Famine (Ireland)? action
Policy
Policy.
Policy
Policy.
- What do FAO and researchers argue about diversifying staples, with positions attributed? provenance
- Is the presentation neutral and attributed? boundary
Context Regional foods.
Context.
Sago
Sinonggi.
Sago
Sago.
- How is sinonggi made from sago and served among the Tolaki? provenance
- Which entry fits sago? action
Bere barley
Beremeal.
Bere barley
Bere barley.
- How is bere barley grown and milled in Orkney? provenance
- Which entry fits bere (barley)? action
What the second pass must settle
- Should sinonggi and beremeal be separate entries?
- How should FAO data be linked and kept current?
- Should gruel be moved to porridge entries?