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The textbook highlights the theoretical and applied aspects of the achievements and problems of the wisdom of eating safe, high-quality, healthy, tasty, in the assortment and optimum amount of food by a person in the context of nourishing the organic world and sustainable life of society in the Temple of Nature. The need to introduce the discipline “Throphology” into the educational process of preschool and school institutions, colleges, universities and the creation of the specialty “Throphology” with the aim of obtaining the specialty of trophologist and/or homotrophologist is substantiated.

The textbook is designed for education, science, practice specialists, students and postgraduates of biological, ecological, trophic and agricultural fields, as well as ordinary people.

CONTENTS

INTRODUCTION

CHAPTER 1. THE PLACE OF TROPHOLOGY IN THE SYSTEM OF LIFE SCIENCES

1.1. Scientific systems studying life processes

1.1.1. Biology, essence and task

1.1.2. Ecology and abiology, essence and tasks

1.1.3. Trophology, essence and tasks

1.2. Multidisciplinary direction about life processes – Vitaterrology and/or Vitalology

CHAPTER 2. TROPHIC RELATIONSHIPS OF BIOTA IN RELATION TO HUMAN LIFE AND NUTRITION

2.1. Trophics of species from the kingdoms viruses, archaea and bacteria

2.2. Trophics of species from the kingdoms of fungi and plants

2.3. Trophics of species from the animal kingdom

2.4. Trophics of hexapod species, in particular insects, from the animal kingdom

2.5. Man is a trophic link for species of the organic world

2.6. The role of biochemistry in the trophicity of  organic world and humans

CHAPTER 3. THE ROLE OF PHYTOLOGY (PLANTALOGY) IN TROPHOLOGY

3.1. Methodology of the development of phytology and phytoproductology

3.2. Information technologies of phytoproductology

CHAPTER 4. ABIOTIC FACTORS OF INFLUENCE ON TROPHIC PROCESSES OF THE ORGANIC WORLD

4.1. Cosmic factors influencing trophic processes

4.2. Planetary factors influence trophic processes 

SECTION 5. FOOD RESOURCES FOR FOOD AND FOOD

5.1. Rare and promising food resources of Ukraine, their prospects

CHAPTER 6. DIRECTIONS AND SYSTEMS OF MANUFACTURING

PRODUCTS FOR HUMAN CONSUMPTION

CHAPTER 7.  ALTERNATIVE SOURCES OF ANIMAL PROTEIN:

CURRENT STATE AND PRODUCTION PROSPECTS

CHAPTER 8. FOOD INDUSTRY OF UKRAINE

CHAPTER 9. HOMOTROPHOLOGY (FOOD AND FOOD OF

HUMANS IN THE CONTEXT OF FOOD OF THE ORGANIC WORLD) 

9.1. Argumentation of terms in the system of sciences regarding nutrition of biota, food and human food

9.2. Laws and principles of human nutrition

9.3. Organizational and legal methodology of human nutrition

9.4. Bromatology is the study of food products

9.5. Nutriciology and nutricology are the study of nutrients

9.6. Dietetics is a topical study of food and eating 

9.7. Physiology of nutrition (food)

9.8. A holistic view of nutrition, food and eating (trophics)

9.8.1. Trofology is a mandatory subject in school and in life      

CHAPTER 10. GENERAL PRINCIPLES OF FOOD AND HUMAN FOOD

10.1. Energetics and the mechanism of human nutrition

10.2. The concept of trophic, food and human eating

CHAPTER 11. TYPES OF HUMAN NUTRITION

11.1. Varieties of human nutrition

11.2. Features of spatial nutrition

CHAPTER 12. METHODOLOGY OF BEVERAGE CONSUMPTION IN HUMAN NUTRITION

12.1. General features of drinking varieties of drinks

12.2. Peculiarities of using varieties of juices

CHAPTER 13. PHYTONICIDAL AND MEDICINAL SPECIES OF PLANTS, FOOD PRODUCTS AND DISHES FROM THEM

13.1. General principles of using phytoncide and medicinal properties of food plants

13.2. The main types of edible plants that have phytoncide-healing properties

13.3. Poisonous properties of plants

CHAPTER 14. VEGETARIAN AND VEGAN IN HOMOTROPHOLOGY

14.1. Theoretical aspects of the wisdom of eating people without eating animal products

14.2. Vegetarianism, essence and principles

14.3. Veganism, essence and principles

14.4. Peculiarities of product selection, cooking and nutrition in vegetarian and vegan conditions

TEST TASKS

GLOSSARY OF TERMS ABOUT LIFE PROCESSES

MONUMENT OF THE WISDOM OF HUMAN LIFE AND FOOD

LITERATURE