societal and cultural aspects (1)
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Societal & Cultural Aspects
of DietVegetarianism, Insects as Food,
Cultural Foods
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Why Vegetarian?
Economics
Health
Food Safety Religion
Concern for animal rights
Hunger issues Environmental issues
Moral issues
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Food Safety:
Escher ichia co l iO157:H7 An emerging pathogen, now causes infection
in more than 70,000 people per year
An extreme case: Video:
Tainted Meat
http://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=cse
A young woman developed hemolytic uremicsyndrome and was paralyzed as a result ofeating a hamburger tainted with E. coli0157:H7
http://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=csehttp://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=csehttp://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=csehttp://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=csehttp://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=csehttp://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=csehttp://video.nytimes.com/video/2009/10/03/health/1247464978948/tainted-meat.html?scp=1&sq=E.%20coli&st=cse -
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Types o f Vegetar ians
Macrobiotic: 50% diet is whole grains; other 50% issoups, vegetables, legumes, and seaweed
Raw Foods: raw produce, nuts, seeds, sproutedgrains and beans, raw dairy products
Fruitarian: raw fruits, nuts and seeds
Flexitarian: a vegetarian who occasionally eats meat;being flexible in practice of vegetarianism orveganism. A flexitarian might make only vegetariandishes at home, but eat dishes including meat athome of family or friends
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Hunger Issues
~70% of U.S. grain harvest vs. 38% of theworlds grain harvest used to feed livestock
Typical steer consumes 3000 lbs grain togain 400 lbs in weight, has an output of 50 lbsmanure daily
Land taken up to grow grain for animal feed
in addition to land used for pasture instead ofto grow food
Almost half of worlds farmland being used aspasture for livestock
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Health Aspec ts o f
Vegetarian Diets Protection against disease is attributed to:
Diets higher in antioxidants and fiber
Diets lower in saturated fat and moderate in protein
Heart Disease
Antioxidants: higher vitamin C and vitamin E intakes areprotective
Saturated fat: lower levels are protective
Cancer Colon: associated with high meat and low fiber diet
Breast: risk from low fruits/vegetables, high fat
Hypertension
Minerals in fruits and vegetables may offer protection
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Protein
Animal proteins: contains all essential aminoacids
Plant proteins: missing/low in one amino acid;limiting amino acid
Complementary proteins combining proteinfoods with different limiting amino acids
Key to adequate proteins: a diet that is varied
and adequate in calories (so not necessary to
be compulsive about complementary proteins)
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Planning the Optimal
Vegetarian DietDeficiencies most often seen in those with
overly restrictive diets, so emphasize:
Nuts and seeds provide antioxidants,calcium, zinc, monounsaturated fats
Legumes protein, zinc, calcium, fiber
Omega-3 fats (canola and walnut oil,soy, flaxseed)
Calcium fortified OJ or soy/rice milk
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Other Tips: If lacto-ovo, dont rely too heavily on
eggs and cheese
Go easy on sweets and fried foods Be relaxed about protein combination;
eating a varied diet will help you to get
all the amino acids Watch caloric intake of children, teens,pregnant and nursing women
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Insects as Food
(Entomophagy) Are a direct source of nutrients
Can add to rural economy
Can increase food sufficiency of ruralpopulations
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Insect Consumption: Nutrition
For every 100 grams of dried caterpillars:
there are ~ 53 grams protein
~ 15 grams fat
~17 grams carbohydrates
Energy value ~ 430 kilocalories
These insects are also believed to have a
higher proportion of protein and fat than beefand fish with a high energy value
Source: Food and Agriculture Organization of the UN (FAO)
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Agricultural Potential of
Insects High food conversion efficiency
Insect production can be done without
arable land, chemicals or equipment
Consumption of insects can help withpest management, eliminating the need
for insecticides
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Barriers to Development of
Insects for Food Food aversions
Habitat destruction and water pollution
Lack of government support andrecognition of concept
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Food and Cul ture
1 in every 4 Americans is of non-Europeanheritage and 1 in every 10 Americans is
foreign born. These figures do not includethe millions of undocumented immigrants inthis country
The population of the U.S is increasingly
heterogeneous and moving towardsnumerous and diverse ethnic, religious andregional types
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Food and Cul ture
Each immigrant groups has traditional food habitsthat differ from the so-called American majoritydiet
Many customs have been influenced andmodified through contact with the majority culture,and in turn have shaped the majority food habits
Today a fast food restaurant or street stand is aslikely to offer pizza, tacos, egg rolls, falafel as it ishamburgers and hot dogs
Globalizationis a factor in changing food culture
worldwide
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Food and Cul ture
Humans use food symbolically due torelationships, association or convention.What one eats may define who he is. Forexample, in the Middle East, a person whoeats pork is probably a Christian, not a Jew ora Muslim
Food habits, also called Foodways and FoodCulture, refer to the ways in which humansuse food, including everything from how it isselected, obtained, and distributed to whoprepares it, serves it and eats it
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Food and Cul ture
Cultural foodsreflect foods that are available.Local ecological considerations: weather, soil,water conditions, geographical features, humanmanipulation of these resources
For people who immigrate, culturally based foodhabits are one of the last traditions that changethrough acculturation Acculturation: members of one cultural group adopt
beliefs and behaviors of another group; usually indirection of minority group adopting habits andlanguage patterns of dominant group, but can be
reciprocal
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Hungry Planet: What the
World Eats By Peter Menzel and Faith DAluisio
Families from around the world photographed
with one week
s food Following photos: Sicily, Chad and Mexico
More photos: http://www.time.com/time/photogallery/0,29307,16
26519,00.html http://www.time.com/time/photogallery/0,29307,16
45016,00.html
What do you notice?
http://www.time.com/time/photogallery/0,29307,1626519,00.htmlhttp://www.time.com/time/photogallery/0,29307,1626519,00.htmlhttp://www.time.com/time/photogallery/0,29307,1645016,00.htmlhttp://www.time.com/time/photogallery/0,29307,1645016,00.htmlhttp://www.time.com/time/photogallery/0,29307,1645016,00.htmlhttp://www.time.com/time/photogallery/0,29307,1645016,00.htmlhttp://www.time.com/time/photogallery/0,29307,1626519,00.htmlhttp://www.time.com/time/photogallery/0,29307,1626519,00.html -
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