Final answer:
On long sea voyages in the 18th century, passengers ate preserved foods like salted meat and hardtack biscuits. Food preservation inventions have revolutionized diets, providing regular nutrition through imported and exported goods. This marked a significant turn from sporadic to regular nutritional intake.
Step-by-step explanation:
During long sea voyages in the 18th century, passengers typically ate preserved foods due to the lack of refrigeration and the difficulties in storing perishables. The staple diet consisted of salted meat to prevent spoilage and hardtack biscuits, a type of dry, hard cracker that was durable and resistant to mold. This was a far cry from today's food preservation techniques and diverse dietary choices due to globalization and industrialization, allowing for the movement and preservation of a variety of foods across long distances.
Food preparation inventions and the exporting and importing of food have dramatically changed the diet and health of human populations. These advancements have enabled sailors and explorers to have access to sustenance during their travels, and allowed city dwellers to enjoy a bounty of food choices, such as bananas from the West Indies, fresh fish and meat, and a wealth of fruits and vegetables from around the globe. These foods, rich in vitamins, minerals, fats, and carbohydrates, helped improve nutritional intake regularly, instead of occasionally.