Final answer:
Human anatomical adaptations to cooked food include a reduction in the size of teeth, an increase in brain size, and changes in the digestive system.
Step-by-step explanation:
Human anatomical adaptations to cooked food include a reduction in the size of teeth, an increase in brain size, and changes in the digestive system.
Reduction in the size of teeth: The use of fire and cooking made food softer, reducing the need for large teeth to chew tough raw food.
Increase in brain size: Cooked food provided more calories and nutrition, which supported the growth and development of the brain.
Changes in the digestive system: Cooking breaks down connective tissues in meat, making it easier to digest, and increases the water content and digestibility of vegetables.