Human in Funetik Inglish iz Heewmun

(UK) IPA(key): /ˈ(h)juːmən/, [ˈ(ç)ju̟ːmən], [ˈ(ç)ju̟ːmn̩]
(US) enPR: (h)yo͞oʹmən, (h)yo͞omʹn, IPA(key): /ˈ(h)jumən/, [ˈ(ç)ju̟mən], [ˈ(ç)ju̟mn̩]
(NYC, some other US dialects) IPA(key): /ˈjumən/
(Indian English) IPA(key): /ˈhjuːmən/


Borrowed from Middle French humain, from Latin hūmānus (“of or belonging to a man, human, humane”), from homo (“man, human”). Spelling human has been predominant since the early 18th century.

Human Overview Brief Summary

Animalia +
Bilateria +
Deuterostomia +
Chordata +
Vertebrata +
Gnathostomata +
Tetrapoda +
Mammalia Linnaeus, 1758 +
Theria Parker and Haswell, 1897 +
Eutheria Gill, 1872 +
Primates Linnaeus, 1758 +
Haplorrhini Pocock, 1918 +
Simiiformes Haeckel, 1866 +
Hominoidea Gray, 1825 +
Hominidae Gray, 1825 +
Homininae Gray, 1825 +
Homo Linnaeus, 1758 +
Homo sapiens Linnaeus, 1758

Where Lived: Evolved in Africa, now worldwide

When Lived: About 200,000 years ago to present

The species that you and all other living human beings on this planet belong to is Homo sapiens. During a time of dramatic climate change 200,000 years ago, Homo sapiens (modern humans) evolved in Africa. Like other early humans that were living at this time, they gathered and hunted food, and evolved behaviors that helped them respond to the challenges of survival in unstable environments.

Anatomically, modern humans can generally be characterized by the lighter build of their skeletons compared to earlier humans. Modern humans have very large brains, which vary in size from population to population and between males and females, but the average size is approximately 1300 cubic centimeters. Housing this big brain involved the reorganization of the skull into what is thought of as "modern" — a thin-walled, high vaulted skull with a flat and near vertical forehead. Modern human faces also show much less (if any) of the heavy brow ridges and prognathism of other early humans. Our jaws are also less heavily developed, with smaller teeth.

Scientists sometimes use the term “anatomically modern Homo sapiens” to refer to members of our own species who lived during prehistoric times.

Terminologia Anatomica (TA) is the international standard on human anatomic terminology. It was developed by the Federative Committee on Anatomical Terminology (FCAT) and the International Federation of Associations of Anatomists (IFAA) and was released in 1998.

Categories of anatomical structures
1 A01: General anatomy (anatomia generalis)
2 A02: Bones (ossa)
3 A03: Joints (juncturae)
4 A04: Muscles (musculi)
5 A05: Alimentary system (systema digestorium)
6 A06: Respiratory system (systema respiratorium)
7 A07: Thoracic cavity (cavitas thoracis)
8 A08: Urinary system (systema urinarium)
9 A09: Genital systems (systemata genitalia)
10 A10: Abdominopelvic cavity (cavitas abdominis et pelvis)
11 A11: Endocrine glands (glandulae endocrinae)
12 A12: Cardiovascular system (systema cardiovasculare)
13 A13: Lymphoid system (systema lymphoideum)
14 A14: Nervous system (systema nervosum)
15 A15: Sense organs (organa sensuum)
16 A16: The integument (integumentum commune)

See Also: Human Body Anatomy

Human SexuaL OrienTaTions In Simp Lang Iz Ren Sex Prefs

An Abstinance Ist Now Non Duz Sum Theeng, Esp. a sex act.

A Heterosexual (A.K.A. Mohr Than Wun Jendr Wich WunTym Ohr Sum+Tymz Then MayT Ohr Now Duz Ohr Theengks uv sex with [Wun Ohr Sum] Dif Jendr[z].

HomosexuaLz (A.K.A. Saym SexT MayTs now { Duz Ohr TheengksUv Ohr { Free Lee LeTs } } Sex With Thuh Saym Jendr.

HomosexuaL in Simp Lang iz Gay, Wich iz ( LezGalz Ohr FagGyz) (Pehr Ohr Grwp), And Less Than Wun Shaym SkripT AhThohryzd Iz Good ObLihGaTTohree Law See Li.

A bisexual now duz or theengks uv sex with 2 sexes.

Hermafrodite in Simp Lang Iz Maf.

Gay Mafs kan geT kahLd a Maf pehr ohr a Maf Grwp.

A Trisexual theengks uv or duz sex with 3 genders.

Eech Uv Thuh Sex Prefs Ahr Sum Tymz ( { NachruL Lee WahnTEd} Ohr { KonchusLee Chohzen} Ohr { Sum Tymz ToT Ohr Lrnd } ),

  • Tho Eech Uv Thuh Sex Prefs Shoud Nevr Bee
  • ThoT Uv Az Manditory or Obligatory.

Rape is the name of Nevr ohkay and NachruhLee (DisComfortIng Tu Trahmahtyzing) sex rong.

Rape is rong and either:

  • corrupt (A mix uv good and bad) or
  • bad (non-good and non-neuTral).

CourTesy (Ask (May I…") Pree Sex AkT) Iz AhLWayz BeTr Than Rape.

CourTesy Tends Tu ReezuLT In (Pure+Good = Non-bad)…

Every Mynd Should Akt Az A Non-Consent IsT Ohr Mutual+ConsenT IsT,
*and ( az less az possible or nevr ) az a mandatory-consent ist.

Mandatory-Consent-Izm NachruLLee Nohrm FaiLz,

  • Thoh MyT GeT JusT Lee Dun In Sum Kayss KLass Tymz
    • Lyk Wen Tw Ohr Mohr Fohk Uv KumpattibL Sex Prefs
      • Wich FreeLee Uhgree
      • Shoud ( { See Less Than Wun Shaym ThoT }
        • And GeT GranT Aizd Nohrm Spowss RyTs,
          • Lyk In HospihtTuL Rwm WiTh Wed Aizd Spowss [FohK], ETC.

Momogamy iz having and Luving just wun sex partner or spowss.

Polyamory iz luveeng mohr than wun uthr dring thuh saym Tym.

Polygamy iz having mohr than wun sex partnr or spowss, ideally with As SmahL Umount Uv jealousy Az PossibL.

Serial Monogamy iz having wun partnr dring a Tym ( in seekwenss ohr taking trnz ) ahr the most common wayz uv Polygamy.

An Ohrjee iz when 3 ohr mohr fohk uhgree tu hav sex with eech uhthr.

Free Manna Income in Fuhnehtik Inglish iz Free Mannuh Inkum

Chek owt this Free Inkum cyber-currency

  • that kan be traded for United States Dollars or uthr National Currencies!!!

If you haven't yet, Klik heer NOW tu easily Syn Up for yohr FREE WWEEKLY INCOME ACCOUNT!!!

After you open your free FREE MannaBase account, be sure tu klik heer Ryt Away tu activate it so U kan start receiving weekly income.

Klik Heer tu excheynj muhnee kredit between Manna Cyber+Currency and United States Dollars.

Aftr U Get and Activate Yohr ManaBase Account, be shr tu advrtyz your MannaBase Account Ref Wrld Net Adress tu FREELY INKREESS Yohr Weekly Manna Inkum.

Health in Fuhnehtik Inglish iz Helth uv Hows Hohld Syzohmz

Welkum tw Helth izmz for selz, plants, animals and humans…

The Basic Needs Of Living Things

Every living organism on earth needs some basic things to survive.

The amount, way, form or kind of these needs vary from organism to organism…

There are five basic needs that all living things have. They are

Sunlight: This is probably the most important need for all living organisms, because it is the source of all energy. It also provides heat for plants and animals

Water: Water is the medium in which living cells and tissue work. Water is also a living environment for many plants and animals.

[Living water iz water in a living cell.]

Air: Air is made up of several gases, but the two most important gases are Oxygen and Carbon dioxide. Without oxygen, animals will die, and without carbon dioxide, plants cannot survive.

Food (nutrients): Living things need energy for function. Energy is needed to grow, reproduce, move, and to work. Think of what will happen if you stayed for three days without food…

A Habitat with the Right Temperature: Too cold or too hot? Every living organism needs the ideal temperature to survive either on land or in water.

Food Requirements and Essential Nutrients
Essential nutrients are those that cannot be created by an animal’s metabolism and need to be obtained from the diet.

Key Points:
The animal diet needs to be well-balanced in order to ensure that all necessary vitamins and minerals are being obtained.
Vitamins are important for maintaining bodily health, making bones strong, and seeing in the dark.
Water-soluble vitamins are not stored by the body and need to be consumed more regularly than fat-soluble vitamins, which build up within body tissues.
Essential fatty acids need to be consumed through the diet and are important building blocks of cell membranes.
Nine of the 20 amino acids cannot be synthesized by the body and need to be obtained from the diet.

Chordates are animals with backbones.

An chordate takes in food through the mouth. The chordate has a mouth with a tongue. Some have teeth and some do not. It has a digestive system with stomach, intestines. Chordates eat plants and animals.

Nutrient acquisition strategies of mammalian cells

Mammalian cells are surrounded by diverse nutrients, such as glucose, amino acids, various macromolecules and micronutrients, which they can import through transmembrane transporters and endolysosomal pathways. By using different nutrient sources, cells gain metabolic flexibility to survive periods of starvation. Quiescent cells take up sufficient nutrients to sustain homeostasis.


See also:
* Nucleotides in Food
* Orotic acid (vitamin B13) - sources, benefits, dosage, deficiency, overdose, toxicity
* Vegetables High in Purines | Healthy Eating | SF Gate
* Top Ten Foods Highest in Vitamin B2 (Riboflavin)
* Top Ten Foods High in Phosphorus
* protein-for-vegans-vegetarians
* Eat Up: The Best Food Choices for Omega-3, Omega-6 and Omega-9 Essential Fatty Acids | PerriconeMD
* Top 10 Foods Highest in Omega 6 Fatty Acids

World Naturopathic Federation (WNF) in Fuhnehtik Inglish iz Wrld Nachropathik Fed uv Omneeonizm uv Omneeoh.

Naturopathic in Fuhnehtik Inglish iz Nachropathik uv Hows HohLd Syzohmz uv Omneeonizm uv Omneeoh.

Na·tur·o·path·ic (nā'chūr-ō-path'ik),
Relating to or by means of Naturopathy.

Naturopathy in Fuhnehtik Inglish iz Nachropathee uv Hows HohLd Syzohmz uv Omneeonizm uv Omneeoh

Naturopathy (n.)
1901, a hybrid from combining form of Nature + Suffix pathy. A correct formation from all-Greek elements would be *physiopathy. Related: Naturopath.

Neichr Vrs (Haoh=#)1: Nature In Yeeng Voiss Sownd Chahrz

Neichr Vrs (Haoh=#)2: Pronunciation
(Received Pronunciation) IPA(key): /ˈneɪtʃə/
(General American) IPA(key): /ˈneɪtʃɚ/
(Northern England) IPA(key): /ˈnɛːtʃɐ/

Neichr Vrs (Haoh=#)3: Etymology
From Middle English natur, nature, from Old French nature, from Latin nātūra (“birth, origin, natural constitution or quality”), future participle from perfect passive participle (g)natus (“born”), from deponent verb (g)nasci (“to be born, originate”) + future participle suffix -urus.

Neichr Vrs (Haoh=#)4: Encyclopedia Definition uv Nature
Neichr Vrs (Haoh=#)4:1: all natural phenomena and plant and animal life, as distinct from man and his creations
Neichr Vrs (Haoh=#)4:2: Biology: the complement of genetic material that partly determines the structure of an organism; genotype

Thus, Naychr Meenz Bohrn STahrT

Suffix Pathy uv Naturopathy uv Hows HohLd Syzohmz uv Omneeonizm uv Omneeoh

word-forming element meaning "feeling, suffering, emotion; disorder, disease," from Latin -pathia, from Greek -patheia "act of suffering, feeling" (from PIE root *kwent(h)- "to suffer"). Meaning "system of treatment of disease" is abstracted from homeopathy (q.v.).

Natural Medicine Policy Statement

The WNF recognizes the important role that natural medicine plays in the global healthcare system. WNF also recognizes that the practice of naturopathy / naturopathic medicine is eclectic and encompasses many aspects that are considered Natural medicine.
One of the challenges of Naturopathy / Naturopathic Medicine is that the term Naturopathy is often used interchangeably with Natural medicine. Although there is a degree of overlap, it is important that naturopathy and Naturopathic Medicine be recognized as distinct.
One of the main goals of the WNF is to provide clarity and to provide the distinction between natural medicine and naturopathy that is required. In order to do this, the WNF will:
 Ensure that all member organizations have at least 65% of their members as naturopaths
and that all member organizations commit to focusing primarily on the advancement of
Naturopathy / Naturopathic Medicine as part of their mandate.
 Engage in projects that focus on the clarification and the advancement of Naturopathy / Naturopathic Medicine.


The Mission of the WNF is:

  1. Supporting the growth and diversity of Naturopathy / Naturopathic Medicine worldwide
  2. Supporting the appropriate regulation and recognition of Naturopathy / Naturopathic Medicine
  3. Promoting accreditation and the highest educational standards for our global profession
  4. Encouraging Naturopathic Research
  5. Working with world agencies (World Health Organisation, United Nations, UNESCO) and national governments and supra-national agencies in order to promote the Naturopathic profession.

See: World Naturopathic Federation 2015 White Paper

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World Health Organisation in Fuhnehtik Inglish Simp Lang iz Wrld Helth Ohrg

W.H.O. Overview

Consuming a healthy diet throughout the lifecourse helps prevent malnutrition in all its forms as well as a range of noncommunicable diseases and conditions. But the increased production of processed food, rapid urbanization and changing lifestyles have led to a shift in dietary patterns. People are now consuming more foods high in energy, fats, free sugars or salt/sodium, and many do not eat enough fruit, vegetables and dietary fibre such as whole grains.

The exact make-up of a diversified, balanced and healthy diet will vary depending on individual needs (e.g. age, gender, lifestyle, degree of physical activity), cultural context, locally available foods and dietary customs. But basic principles of what constitute a healthy diet remain the same.

For adults
A healthy diet contains:

Fruits, vegetables, legumes (e.g. lentils, beans), nuts and whole grains (e.g. unprocessed maize, millet, oats, wheat, brown rice).
At least 400 g (5 portions) of fruits and vegetables a day (2). Potatoes, sweet potatoes, cassava and other starchy roots are not classified as fruits or vegetables.
Less than 10% of total energy intake from free sugars (2, 5) which is equivalent to 50 g (or around 12 level teaspoons) for a person of healthy body weight consuming approximately 2000 calories per day, but ideally less than 5% of total energy intake for additional health benefits (5). Most free sugars are added to foods or drinks by the manufacturer, cook or consumer, and can also be found in sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.
Less than 30% of total energy intake from fats (1, 2, 3). Unsaturated fats (e.g. found in fish, avocado, nuts, sunflower, canola and olive oils) are preferable to saturated fats (e.g. found in fatty meat, butter, palm and coconut oil, cream, cheese, ghee and lard) (3). Industrial trans fats (found in processed food, fast food, snack food, fried food, frozen pizza, pies, cookies, margarines and spreads) are not part of a healthy diet.
Less than 5 g of salt (equivalent to approximately 1 teaspoon) per day (6) and use iodized salt.
For infants and young children
In the first 2 years of a child’s life, optimal nutrition fosters healthy growth and improves cognitive development. It also reduces the risk of becoming overweight or obese and developing NCDs later in life.

Advice on a healthy diet for infants and children is similar to that for adults, but the following elements are also important.

Infants should be breastfed exclusively during the first 6 months of life.
Infants should be breastfed continuously until 2 years of age and beyond.
From 6 months of age, breast milk should be complemented with a variety of adequate, safe and nutrient dense complementary foods. Salt and sugars should not be added to complementary foods.
Practical advice on maintaining a healthy diet
Fruits and vegetables
Eating at least 400 g, or 5 portions, of fruits and vegetables per day reduces the risk of NCDs (2), and helps ensure an adequate daily intake of dietary fibre.

In order to improve fruit and vegetable consumption you can:

always include vegetables in your meals
eat fresh fruits and raw vegetables as snacks
eat fresh fruits and vegetables in season
eat a variety of choices of fruits and vegetables.
Reducing the amount of total fat intake to less than 30% of total energy intake helps prevent unhealthy weight gain in the adult population (1, 2, 3).

Also, the risk of developing NCDs is lowered by reducing saturated fats to less than 10% of total energy intake, and trans fats to less than 1% of total energy intake, and replacing both with unsaturated fats (2, 3).

Fat intake can be reduced by:

changing how you cook – remove the fatty part of meat; use vegetable oil (not animal oil); and boil, steam or bake rather than fry;
avoiding processed foods containing trans fats; and
limiting the consumption of foods containing high amounts of saturated fats (e.g. cheese, ice cream, fatty meat).
Salt, sodium and potassium
Most people consume too much sodium through salt (corresponding to an average of 9–12 g of salt per day) and not enough potassium. High salt consumption and insufficient potassium intake (less than 3.5 g) contribute to high blood pressure, which in turn increases the risk of heart disease and stroke (6, 10).

1.7 million deaths could be prevented each year if people’s salt consumption were reduced to the recommended level of less than 5 g per day (11).

People are often unaware of the amount of salt they consume. In many countries, most salt comes from processed foods (e.g. ready meals; processed meats like bacon, ham and salami; cheese and salty snacks) or from food consumed frequently in large amounts (e.g. bread). Salt is also added to food during cooking (e.g. bouillon, stock cubes, soy sauce and fish sauce) or at the table (e.g. table salt).

You can reduce salt consumption by:

not adding salt, soy sauce or fish sauce during the preparation of food
not having salt on the table
limiting the consumption of salty snacks
choosing products with lower sodium content.
Some food manufacturers are reformulating recipes to reduce the salt content of their products, and it is helpful to check food labels to see how much sodium is in a product before purchasing or consuming it.

Potassium, which can mitigate the negative effects of elevated sodium consumption on blood pressure, can be increased with consumption of fresh fruits and vegetables.

The intake of free sugars should be reduced throughout the lifecourse (5). Evidence indicates that in both adults and children, the intake of free sugars should be reduced to less than 10% of total energy intake (2, 5), and that a reduction to less than 5% of total energy intake provides additional health benefits (5). Free sugars are all sugars added to foods or drinks by the manufacturer, cook or consumer, as well as sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates.

Consuming free sugars increases the risk of dental caries (tooth decay). Excess calories from foods and drinks high in free sugars also contribute to unhealthy weight gain, which can lead to overweight and obesity.

Sugars intake can be reduced by:

limiting the consumption of foods and drinks containing high amounts of sugars (e.g. sugar-sweetened beverages, sugary snacks and candies); and
eating fresh fruits and raw vegetables as snacks instead of sugary snacks.
How to promote healthy diets
Diet evolves over time, being influenced by many factors and complex interactions. Income, food prices (which will affect the availability and affordability of healthy foods), individual preferences and beliefs, cultural traditions, as well as geographical, environmental, social and economic factors all interact in a complex manner to shape individual dietary patterns. Therefore, promoting a healthy food environment, including food systems which promote a diversified, balanced and healthy diet, requires involvement across multiple sectors and stakeholders, including government, and the public and private sector.

Governments have a central role in creating a healthy food environment that enables people to adopt and maintain healthy dietary practices.

Effective actions by policy-makers to create a healthy food environment include:

Creating coherence in national policies and investment plans, including trade, food and agricultural policies, to promote a healthy diet and protect public health:
increase incentives for producers and retailers to grow, use and sell fresh fruits and vegetables;
reduce incentives for the food industry to continue or increase production of processed foods with saturated fats and free sugars;
encourage reformulation of food products to reduce the contents of salt, fats (i.e. saturated fats and trans fats) and free sugars;
implement the WHO recommendations on the marketing of foods and non-alcoholic beverages to children;
establish standards to foster healthy dietary practices through ensuring the availability of healthy, safe and affordable food in pre-schools, schools, other public institutions, and in the workplace;
explore regulatory and voluntary instruments, such as marketing and food labelling policies, economic incentives or disincentives (i.e. taxation, subsidies), to promote a healthy diet; and
encourage transnational, national and local food services and catering outlets to improve the nutritional quality of their food, ensure the availability and affordability of healthy choices, and review portion size and price.
Encouraging consumer demand for healthy foods and meals:
promote consumer awareness of a healthy diet,
develop school policies and programmes that encourage children to adopt and maintain a healthy diet;
educate children, adolescents and adults about nutrition and healthy dietary practices;
encourage culinary skills, including in schools;
support point-of-sale information, including through food labelling that ensures accurate, standardized and comprehensible information on nutrient contents in food in line with the Codex Alimentarius Commission guidelines; and
provide nutrition and dietary counselling at primary health care facilities.
Promoting appropriate infant and young child feeding practices:
implement the International Code of Marketing of Breast-milk Substitutes and subsequent relevant World Health Assembly resolutions;
implement policies and practices to promote protection of working mothers; and
promote, protect and support breastfeeding in health services and the community, including through the Baby-friendly Hospital Initiative.
WHO response
The “WHO Global Strategy on Diet, Physical Activity and Health” (12) was adopted in 2004 by the World Health Assembly (WHA). It called on governments, WHO, international partners, the private sector and civil society to take action at global, regional and local levels to support healthy diets and physical activity.

In 2010, the WHA endorsed a set of recommendations on the marketing of foods and non-alcoholic beverages to children (13). These recommendations guide countries in designing new policies and improving existing ones to reduce the impact on children of the marketing of unhealthy food. WHO is also helping to develop a nutrient profile model that countries can use as a tool to implement the marketing recommendations.

In 2012, the WHA adopted a “Comprehensive Implementation Plan on Maternal, Infant and Young Child Nutrition” and 6 global nutrition targets to be achieved by 2025, including the reduction of stunting, wasting and overweight in children, the improvement of breastfeeding and the reduction of anaemia and low birth weight (7).

In 2013, the WHA agreed to 9 global voluntary targets for the prevention and control of NCDs, which include a halt to the rise in diabetes and obesity and a 30% relative reduction in the intake of salt by 2025. The “Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013–2020” (8) provides guidance and policy options for Member States, WHO and other UN agencies to achieve the targets.

With many countries now seeing a rapid rise in obesity among infants and children, in May 2014 WHO set up the Commission on Ending Childhood Obesity. The Commission is developing a report specifying which approaches and actions are likely to be most effective in different contexts around the world.

In November 2014, WHO organized, jointly with the Food and Agriculture Organization of the United Nations (FAO), the Second International Conference on Nutrition (ICN2). ICN2 adopted the Rome Declaration on Nutrition (14) and the Framework for Action (15), which recommends a set of policy options and strategies to promote diversified, safe and healthy diets at all stages of life. WHO is helping countries to implement the commitments made at ICN2.

Strategy documents
Global action plan for the prevention and control of NCDs 2013-2020
Comprehensive implementation plan on maternal, infant and young child nutrition