Related Experiment Video
Updated: Jun 19, 2026

04:23
A Treatment Package without Escape Extinction to Address Food Selectivity
Published on: August 21, 2015
Fallback foods, eclectic omnivores, and the packaging problem
1Department of Ecology and Evolutionary Biology, Princeton University, Princeton, NJ 08544, USA. salt@princeton.edu
American Journal of Physical Anthropology
|November 6, 2009
Summary
Omnivorous primates face a "packaging problem" with food, relying on fallback foods during scarce periods. They exhibit diverse adaptations in behavior, anatomy, physiology, and life history to overcome these challenges.
Area of Science:
- Primate Ecology
- Nutritional Ecology
- Behavioral Ecology
Background:
- Selective omnivores, including primates, must manage dietary intake due to nutrient variability and food-associated toxins.
- The "packaging problem" highlights the challenge of obtaining adequate nutrition when costs and benefits of food sources are imbalanced, especially with seasonal fallback foods.
Purpose of the Study:
- To survey and categorize the adaptations omnivorous primates employ to cope with the packaging problem and the use of fallback foods.
- To examine adaptations across behavioral, anatomical, physiological, and life history domains.
Main Methods:
- Review and synthesis of existing literature on primate feeding ecology and adaptations.
- Categorization of 16 distinct types of adaptations related to fallback food utilization and the packaging problem.
Main Results:
- Behavioral adaptations include cost minimization, exploiting food availability, social learning, and home range shifts.
- Anatomical and physiological adaptations encompass generalized digestive systems, enhanced sensory perception (e.g., color vision), physical agility, and internal nutrient storage or synthesis.
- Life history adjustments involve changes in parental investment, interbirth intervals, breeding seasonality, and even fetal resorption.
Conclusions:
- Omnivorous primates display a comprehensive suite of interconnected adaptations to overcome the challenges posed by nutrient variability and food toxins, particularly when relying on fallback foods.
- These adaptations operate at multiple biological levels, demonstrating the complex evolutionary strategies primates use to ensure survival and reproduction in diverse environments.
Related Concept Videos
Sources of Food Contamination
Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Dietary Connections
In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used as energy sources to produce...
Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Optimal Foraging
How animals obtain and eat their food is called foraging behavior. Foraging can include searching for plants and hunting for prey and depends on the species and environment.
Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Taste Buds and Receptors
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...

