our hungry planet what we eat and why we eat it. why we eat what we eat resources psychological...
TRANSCRIPT
OUR HUNGRY PLANET
What we eat and why we eat it
RESOURCES
Time
Energy
Money
Facilities
Dual Income Families
Busy lifestyle of children – no more “family dinners”
Use of convenience food
Eating out more often
Poor or no attention to nutrition
More reliance on snack foods
More stress
PSYCHOLOGICAL FACTORS
Behavior
Mood
Attitudes toward eating
Associated effects (status, roles, occasion)
Food is one of our primal instincts (Maslow, Freud)
Food gives comfort and emotional contact
Food means “I love you”, “Get well soon”, “We are sorry about your loss (grief)”
Food relieves tension and boredom
Food promotes friendship
Food is for sharing
Food is associated with shared experiences and memories
PHYSIOLOGICAL/BIOLOGICAL NEEDS
Energy and Nutrient requirements
Health needs
Life cycle adaptations
Medicinal Foods
Diet Fads
Hunger is a basic function, body craves food to satisfy the appetite Regulated by the hypothalamus in the brain When blood sugar is low, body craves sweet things Body systems are fueled by CALORIES and are influenced by the METABOLIC RATE or METABOLISM Nutritional needs change over the lifespan – ex: calcium requirements for babies, toddlers, adolescents, women over 50, etc. Chinese medicine and Atharvedic medicines of India rely on foods, herbs and spices The US is obsessed with “diets” and current “health foods”. Ex. Coconut Oil
SOCIAL
Parent’s food choices
Holidays and Celebrations
Social status – economic vs. cultural capital
Regional variations
Food used at most gatherings to foster togetherness and group identity – who brings the snack for preschool, girl scouts. Food used as fund raisers ex: booster clubs
Food is important in business relationships – company dinners, “boss for dinner”, “power lunch”
Food as communication
RELIGIOUS AND CULTURAL INFLUENCES
Food and religionChristianityHinduismBuddhismJudaismMoslem
Societies differ in what they define as edible and inedible
Social grouping defines what food youmay eat and where you eat it
Religious habits – ex: Jewish holidays, hindu and buddhism = vegetarianism, fasting
Traditions – Thanksgiving, Easter, Christmas, Passover, Eid
Ethnic group – areas of the world associated with different types of foods – PA German, Chinese, Hispanic, Indian
Integration – as culture becomes assimilated foods pass into general population
FOOD AVAILABILITY
Climate
Geography
Agriculture – advanced/subsistent
Global domination and exploration
Economic – First vs. Third World
Transportation
Food Preservation
Geography – soil, agricultural techniques, climate People used to eat what was locally grown – what has changed this? Transportation – Food costs closely track energy costs. Bringing food to market from all over the world is becoming increasingly expensive. Economics – Developed (richer) nations contain 30% of the world’s population and produce 60% of the world’s food supply. USA has one of the highest STANDARDS OF LIVING, but also some of the most nutrition related health care issues, such as DIABETES, OBESITY, CARDIOVASCULAR DISEASE
ADVERTISING
“Big Food” advertising $$$$
Children’s Television
Consumer confusion vs. advocacy
Product Placement
TV messages (overt and obvious) encourage people to eat more snack/empty calorie/expensive foods
Advertisers use unreliable, biased and misleading information
Food manufacturers encourage young people to eat convenience foods, fast foods and high calorie fizzy drinks
THE SENSES
Taste – sweet, salt, bitter, sour, spicy, “umami”
Smell
Texture
Appearance
Sound
Raw vs. cooked
FUTURE FOOD TRENDS
International travel continues to introduce new food ideas and trends, often risking a safe food supply The future of agribusiness Sustainability – using locally grown food, in season from small growers. Ensuring a safe food supply Returning to old traditions Return third world farming traditions so that countries can provide enough to feed themselves
RESOURCESBernstein, W.J. A Spendid Exchange: How trade shaped the world. Atlantic Monthly Press, 2008.
McGee, H. On Food and Cooking, Scribner, NY, 1984
Menzel, P. & D’Aluisio F. Hungry Planet: What the world eats Material World Books and Ten Speed Press, Napa CA. 2005