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The problems the girl exhibits when eating fruit is most likely due to elevated levels of fructose-1-phosphate in liver cells
Define Hereditary fructose intolerance (HFI).
Fruit sugar fructose and its precursors cannot be digested in people with hereditary fructose intolerance (HFI). The accumulation of fructose-1-phosphate in the liver, kidney, and small intestine is caused by a lack of activity of the enzyme fructose-1-phosphate aldolase.
The patient has HFI, which is due to a mutation in aldolase B. Sucrose would still be cleaved by sucrase, thus it would not increase in the stool. Fructose would not be metabolized normally, therefore it would be elevated in the blood and urine. Aldolase B would not cleave fructose 1-phosphate, thus its levels would be elevated and the product, glyceraldehyde, would not be produced.
HFI patients frequently grow to dislike fruit and sweets intensely. After consuming fructose-containing foods, they may experience symptoms like excruciating stomach pain, vomiting, and low blood sugar.
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Answer:
Since the 1970s, historical studies of food in particular cultures have emerged as a new field, “culinary history.” Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies that produce them. It looks at practices on both sides of the kitchen door, at the significance of the food to the cook and to those who consume it, and at how cooking is done and what the final product means. Consequently, culinary history is widely interdisciplinary. Studies make connections between the sciences – medical, biological, and social – and the humanities and draw heavily on anthropology, economics, psychology, folklore, literature, and the fine arts, as well as history. These multidisciplinary perspectives are integrated along geographic and temporal dimensions, and as a consequence, culinary history encompasses the whole process of procuring food from land or laboratory, moving it through processors and market-places, and finally placing it on the stove and onto the table. It emphasizes the role that food-related activities play in defining community, class, and social status – as epitomized in such fundamental human acts as the choice and consumption of one’s daily bread.
Culinary history can also be defined by what it is not. It is not, for example, simply a narrative account of what was eaten by a particular people at a particular time. Nor is it a matter of rendering entertaining stories about food, or telling anecdotes of people cooking and eating, or surveying cookbooks.
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