1. What kind of diet does Scrinis seem to be advocating for and on what basis? (2 points)
Scinis is advocating for eating less processed food and more on cultural-traditional food diet. He focuses primarily on the quality of production and food processing, distinguishing the difference between whole, refined-processed, and processed-reconstituted. He based this approach by critiquing the nutrition scientist and the food industry and its focus on nutrient composition of foods (the good vs bad food) that people don’t pay much attention to the production and process of what’s considered healthy food.
2. What is the difference between a fortified food and a functional food? Please give an example of each. (Hint: The authors may see this differently, so be sure cite specific authors.) (2 points)
According to Kimura, fortified foods refers to the process of adding micronutrients such as vitamin into a food production. Some food examples that she mentions are milk (adding calcium) and wheat. On the other hand, Scinis defines functional food as an inextricable relationship link between the body and nutrient. It’s identifying food that have positive effect
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I’ve always known about the influence of religion in social issues, but I never knew the influence they had on the food industry, especially how dietary laws are being justified through religion. Another thing that stood out to me is Jurgen Habermas’s explanation of the association of knowledge with science as the foundation of how things operate and that in order for people to understand things, it needs to be scrutinized and go through a scientific procedure. With science, people can’t challenge it or question it because scientists have evidence and their word is law. I would also add that this is super alarming and it’s what I had to ponder
In this assignment I will be describing the characteristics of nutrients and the benefits to the body.
The influences of underlying health conditions can result in the need for specific nutrients as well as influencing what people are or aren’t able to eat.
1. First, find out what nutrients Janine and Mitchell are talking about. Using a biology textbook and the resources listed, describe what the following molecules are and what they are used for in the human body. List some specific examples of each. Also list major dietary sources of each.
First off, in regards to a better diet, what would be considered “healthy” in the perspective of these authors? Explicitly stated by Pollan, “the most important fact about any food is not its nutritional content but its degree of processing” (Pollan 423). With this in mind, it can be determined that contrary to popular belief, how healthy something is does not depend on the nutritional facts printed on the package, but rather the amount of times the food has been processed before reaching the hands of a customer. Moreover, Pollan does not stand-alone in this belief. Zinczenko expresses that “complicating the lack of [alternative food suppliers] is the lack of information about what, exactly, we’re consuming” (Zinczenko 463).
He probes them to learn the what, where, and how of dinner – knowing what is going into the body, knowing where that food came from, and knowing how that food was made. By first knowing what is being consumed, people can make better informed decisions about their purchases. Nutrition, or lack thereof, is a key component in the battle against obesity. Food giants are hoping to hide the often unnecessary filler present in their products by use of dodgy claims and socially engineered advertisements. In general, most consumers probably couldn’t say where their food came from. This usually boils down to the fact that shoppers typically don’t think about it. Breaking this reliance on mass-grown foods is the second part of Pollan’s proposition. The third and equally important element is how the food is produced. More specifically, Pollan is concerned whether or not the food has been produced in a sustainable manner. Preserving the biodiversity of food, maintaining fertile land for future generations, and ensuring consumers receive food that does not compromise health are all factors of sustainability. Without informed consumers, what, where, and how will continue to be unanswered questions. Whether it is for nutritional or ethical choices, a particular food’s history is something that needs to once again become common
In the documentary, Food Inc., we get an inside look at the secrets and horrors of the food industry. The director, Robert Kenner, argues that most Americans have no idea where their food comes from or what happens to it before they put it in their bodies. To him, this is a major issue and a great danger to society as a whole. One of the conclusions of this documentary is that we should not blindly trust the food companies, and we should ultimately be more concerned with what we are eating and feeding to our children. Through his investigations, he hopes to lift the veil from the hidden world of food.
To address what distinguishes the food of a western diet, Pollan compares whole foods and processed foods. He quotes Gyorgy Scrinis and concludes to himself “instead of worrying about nutrients, we should simply avoid any food that has been processed to such an extent that it is more the product of industry than nature (Pollan, 438). Pollan agrees with Scrinis for avoiding processed foods, but he complicates it by mentioning that all whole foods are taken over by industrial processes. Again Pollan reminds the reader that escaping the western diet will not be simple,
Michael Pollan's In Defense of Food: An Eater's Manifesto is an eye-opening analysis of the American food industry and the fear driven relationship many of us have with food. He talks in depth about all the little scientific studies, misconceptions and confusions that have gathered over the past fifty years. In the end provide us with a piece of advice that should be obvious but somehow is not, "Eat food. Not too much. Mostly plants." He follows the history of nutritionism and the industrialization of food, in hopes to answer one question….. how and when "mom" ceded control of our food choices to nutritionists, food marketers and the government.
“The solution, in his view, is to replace Big Food’s engineered, edible evil—through public education and regulation—with fresh, unprocessed, local, seasonal, real food.” (Freedman). Pollan has increased spite for “nutritionism,” which is the idea behind packing healthier ingredients into processed foods which is what Freedman is advocating for. Pollan’s view is much the same as some scientists, food activists, nutritionists, and celebrity chefs. He has had such an influence that the Silicon Valley caters to the wholefoods movement and the progression to familiarizing the masses with simpler eating habits (Freedman). However, being an area full of technological endeavors, the Silicon Valley sees technology as the culprit as well. The New York Times Magazine’s food writer, Mark Bittman also shares views with Pollan. In fact, Bittman has even written a cookbook on how to eat better. While most are more wholesome there are still few recipes that are high in fat. One of his recipes consists of corn being sautéed in bacon fat and then topped with bacon (Freedman).
Most people in America don’t know where their food comes from, including me. The documentary Food Inc sets out to expose how big businesses are creating a monopoly over the food industry by mistreating animals, decreasing federal regulations, and creating a veil between the consumer and manufacturers. Along with these concerns, Food Inc brings to mind valuable lessons on stewardshid and causes us to consider the Christians role in it. The first issue that is addressed is the mistreatment of animals.
In reality this movement, while for the time being, is considered a ‘trend’ the movement is growing into a way of life. As stated by Anthony Flaccavento “These are ordinary, middle-income folks who have become really engaged in food and really care where their food comes from.” (Source E) This interest in where food comes from does not mean that they are attempting to be, as Flaccavento so beautifully put it, a “fringe foodie culture”. It is a group of ordinary people that are invested in the origin and the nutritional value of their own food. While for some people just knowing the story of their food makes them more comfortable with what they’re putting into their bodies rather than having to wonder what the food was grown in and what happened to it in the long trip from crop fields to factories to super
8. What is the purpose of nutrient media? What is the difference between a simple (or defined) medium and a complex medium?
800 Word Essay Food, health and medical technologies have a large impact on individuals and communities today and in the future. Throughout this paper, discussion will involve the issues that society faces regarding food and health and how we can create a healthier and safer world for our future. The food industry has a large impact on individuals and will affect wider communities in the future. The rush of today’s society has pushed food production to become more commercialized with prepackaged/premade based foods. For numerous reasons such as time, work and costs of living, people are wanting meals that are cheap, fast, easy and don’t require much effort.
I chose this article because it provides an intriguing perspective regarding food programs in developing countries. The article practically highlights the fact that it is essential to add significant vitamins to everyday foods, as this apparently reduces the frequency of life-threatening diseases that are common in these territories. I believe that this is an important topic in the contemporary society and that more individuals need to become acquainted with the importance of introducing fortification strategies in developing countries, as ignorance can lead to catastrophic results as long as
(a) Good nutrition culminates in good health which means ‘a state of complete social as well as mental well-being and not merely absence of infirmity or disease”. Though health and nutrition are not synonymous, the best health condition cannot be achieved without good nutrition. (b) poverty and under-nutrition have detrimental effect on work capacity. Improvement from poverty and under-nutrition (i.e. good nutrition) obviously will have a positive effect and will enhance work capacity. A direct nutrition supplements may have a tell-tale impact on reducing under-nutrition than an increase in income which is not so obvious but indirect. (c) the gains which are achieved from reducing both protein-energy malnutrition and micronutrient deficiencies can result in cost reduction (say, by reducing the costs linked to mortality and morbity) and result in enhanced productivity.