Abstract
Humans are omnivorous and have consumed both animals and plants as foods throughout recorded history. However, before animals, birds, and fish can provide meat, eggs, or milk, their own physiological requirements for energy and synthesis must be satisfied. These requirements are met largely through the consumption of plant materials, which, if consumed directly by humans, could support a greater population than can the animal products derived from them. This is true with respect to total available calories, protein, and other nutrients needed to sustain life. In most cases, the amount of animal products consumed by a society is positively correlated with the affluence of the society.
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© 1995 Springer Science+Business Media New York
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Potter, N.N., Hotchkiss, J.H. (1995). Meat, Poultry, and Eggs. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_14
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_14
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