1. Soil chemistry
1.1. Degration of soil
1.1.1. commercial farming
1.1.2. heavy metals
1.1.3. pestacides
1.2. Effects on agriculture industry
1.3. Soil quality reduced- global warming and carbon footprint
1.4. Supply and demand
2. Diete
2.1. Nutritional makeup of food
2.1.1. Macronutrient
2.1.2. addatives
2.1.2.1. coulouring
2.1.2.2. flavourings
2.2. Evolution of diets and differences between cultures
2.2.1. mediteranean diet- lower risk of derpression
2.2.2. highly processed foods- can negativly impact mental health
2.3. The link to mental health
2.3.1. Cognitive function
2.3.1.1. water intake
2.3.1.1.1. dehydration can impair concentation and mood
2.3.1.2. eating patterns
2.3.2. Eating disorders
2.3.3. Stress
2.3.3.1. diets low in essengtial nutrients
3. Function of the body
3.1. Nutritional aspect affecting physical health
3.1.1. immune function
3.1.2. cardiovascular health
3.1.3. hormonal balance
3.2. Effect on disease (diabeties, cardiovascular)
3.2.1. processed foods hih in salt and saturated fats
4. Athehlete performeance
4.1. Fuelling body effectively
4.1.1. carbohydrtaes
4.1.2. protiens
4.1.3. fats
4.2. Effect of preservatives on macros
4.2.1. nutrient loss
4.2.1.1. affects muscle function and energys stores
4.3. Eating disorders in female athletes
4.3.1. distance runners in uk- out of 184, 29 had an eating disorder (uni of edinburugh
4.3.2. sports with increased pressure to bconform to idealized body standards
4.3.2.1. gymnastics
4.3.2.2. fugure skating
4.3.3. training damands
4.3.3.1. increasde injury risk
4.3.3.2. reduced performance
4.3.3.3. effect on cognative function
5. food processing
5.1. preserving
5.1.1. freezings
5.1.2. pasturisation
5.1.3. drying
5.2. regualtions
5.2.1. hatlh hazards
5.2.1.1. foodbpren illness
5.2.1.2. hygine
5.2.1.3. storage
5.2.2. sustainability
5.3. innovations in production
5.3.1. ginetic modefication
5.3.2. ultrasonication