Download 1101Lecture 11 powerpoint

Note
Midterm-Thursday, 2 March 2017
-in class-start at 10:05 am sharp
-all material covered up to and inclusive
of lecture 12
-format as per syllabus
-50 minutes
- answer short answer question in point
form only
Grocery receipts – Tues, 28 Feb. 2017
tentative
SOCIOLOGY OF NUTRITION
Nutritional Trends
-development of nutritional science and
cognate disciplines
-developments in research on food
consumption
-trends in nutritional policies
Development of nutritional science and cognate
disciplines
-started in 1850 in Europe in France,
Germany and Netherlands
-since gained importance due to concept of
welfare state
-origins and growth of nutritional science were
stimulated by:
-the practical problems of food and health,
-food storage and long distance food transport,
-19th century conditions of scarcity and ill health
among the working classes of industrialising
western European countries were also of
political and public health significance and also
contributed to the growth of nutritional science
-origins and growth of nutritional science were
stimulated by:
-doctors visiting the poor in western
European slums came to blame the
inadequate food supply for widespread infant
mortality, feebleness, ill health and
susceptibility to epidemic diseases
-growth of the food industry- rules against
food adulteration
-poor food quality
-today nutritionists in western countries are
stressing the importance of the relationship
between good food and health
-heart disease
-type II diabetes
-obesity
-blood pressure
-stroke
-arthritis and weight
-cancer
-advisory committees to federal and provincial
governments have M.Ds.and Ph.Ds to advise on
policies meant to overcome these problems
-nutritional science draws on biology (including
molecular), biochemistry, microbiology and
physiology
-also draws on history, psychology, sociology,
anthropology, political and economic science
Research on food consumption and eating habits
Large scale epidemiological studies
-food intake, nutritional status, health
characteristics and social variables
Research on food consumption and eating habits
Small scale-epidemological studies
-subgroups
-with or without biomedical and
nutritional data
-particular emphasis on pregnancy, birth and
infancy, youth and old age
-other subgroups-the sick, the poor, students,
immigrants, adherents of strict food intakes
(eg some extremes of vegetarianism)
Research on food consumption and eating habits
Small scale-epidemological studies
-school feeding programmes and food security
-social inequality in food and hence in our
health
-often such studies are undertaken in
periods of declining welfare or economic
depression and other times of hazard for
groups of the population with weak
income positions
Research on food consumption and eating habits
Small scale-epidemological studies
-social inequality in food and hence in our
health
-hunger is still a problem in Canada
Research on food consumption and eating habits
Small scale-epidemological studies
-social inequality in food and hence in our
health
-the elderly-they are a growing population
-aim of nutrient intake studies
with elderly is to ensure their
health in the face of growing age
related health issues- this will help
them live in their own homescheaper for government than
hospital
Trends in Nutritional Policies
Development of national food policies-government initiated
-prevent illness
Trends in Nutritional Policies
Development of national food policies- government
initiated:
-further public health by informing people
about the importance of a prudent diet
-people advised to eat more fruits and
vegetables and fibre containing
foodstuffs and to watch out for excessive
fats (trans and saturated fats in
particular)
Trends in Nutritional Policies
Development of national food policiesgovernment initiated:
Further public health by informing them about
importance of a prudent diet
-food policy promoting food safety
-this means issuing and enforcing
regulations for:
-food producing
-food processing
-food distributing companies
Trends in Nutritional Policies
Development of national food policies- government
initiated:
Further public health by informing them about
importance of a prudent diet
-complex organisations and networks set up
-purposes of:
-public enlightenment
-public education
-research
-control
Trends in Nutritional Policies
Development of national food policies- government
initiated:
Further public health by informing them about
importance of a prudent diet
-Norwegian Nutrition and Food Policy
-promote healthier eating habits
-stabilise world food supply
-increase national self-sufficiency
-strengthen the rural economy
Canada has a similar approach to the
Norwegians
Trends in Nutritional Policies
Development of national food policies- government
initiated:
Further public health by informing them about
importance of a prudent diet
-one food policy does not fit everyone in the
population
-individual’s response to diet or a change
in diet is highly individual
Trends in Nutritional Policies
Development of national food policies- government
initiated:
Further public health by informing them about
importance of a prudent diet
-some policies do not recognise that :
-one food policy does not fit everyone in
population
-individuals response to diet and diet
change affected by genome and
environmental influences outside the
realm of diet
Trends in Nutritional Policies
Development of national food policies- government
initiated:
-failure to sustain agriculture due to policies
that are not ecologically sound (e.g.
irrigation)
-hunger is frequently due to inadequate food
distribution rather than food production
Trends in Nutritional Policies
Development of national food policiesgovernment initiated:
-some policies do not recognise :
-sociocultural habits of people whose food
habits such policies are intended to
change
Food technology and its impact
Industrialisation of Agricultural and Artisan Food
Production
Distribution
Preparation and Consumption
Recent Developments in Food Technology
The rise of agribusiness and other global food
networks
Additives, contaminants and convenience food
Proliferation of bioindustry
Implications for Contemporary Consumers and
Consumption
Food technology has had a tremendous impact on
western societies
-impact on the production, distribution,
preparation and consumption of food
-these are the main phases of the social role of
food in our society
-remember that science and business are very
much institutions in our society and therefore
can fall into realm of sociology
Industrialisation of Agricultural and Artisan Food
Production
From 1800 onwards chemistry, biology,
microbiology and physiology played and continue
to play a role in the development of nutrition
science
These areas allowed an understanding of the exact
composition of food and about the microprocesses
which lead to microbial growth and decay
Mechanisation encountered the organic- tractors,
artificial fertilisers and pesticides
structurally changed agriculture ensuring larger
harvests
Industrialisation of Agricultural and Artisan Food
Production
The above developments and the development of
sterilisation permitted the development of large
food corporations
Thus the farm and artisan production of grain and
then flour and bread, the preservation of meat and
vegetables and the making of bread and cheese
were quickly replaced by baking, canning (later
freezing) and the milk and dairying industries
Industrialisation of Agricultural and Artisan
Food Production
-early margarine known as oleo was rumoured
by dairy farmers to cause cancer
-why would they spread such a rumour?
Distribution
-changes in production and processing
implied:
-a restructuring and massive increase in
the size of the markets
-this improved transport
Distribution
-changes in production and processing implied:
-food technology developments resulted in laws
against adulteration
-changes in retailing- things sold in pre-weighed
amounts in packages-different from the open
market
Preparation and Consumption
-restructuring of life imbedded in the more general
social processes of industrialisation has had far
reaching consequences for meals and meal patterns
-the time, the number, the composition and
temperature of the meals changed from artisan and
agricultural communities to industrial and urban
societies
Preparation and Consumption
-these changes reduced food scarcity and hunger
and by the 1950s in Canada hunger for poorer
societal members was largely ended and so were
the consequences for health?
Why not completely ended?
-substitutes like margarine and beet sugar became
available
significance of this?
Preparation and Consumption
-other substitutes were potato and corn flour,
evaporated milk, biscuits, corn flakes and other
cereals, tinned meat, fish and fruits and vegetables
-how if at all were these items better for
health of the population?
-impact on food preparers in the home?
the
Preparation and Consumption
-development of the electric and gas stoves
(later with thermostatic controls), piped water all
improved meals
-urbanisation and the geographical
separation of home from the workplace meant
that people had to change consumption patterns
-more fast foods
Recent Developments in Food Technology
-product innovation has been the key
-innovation in terms of new combination of
ingredients both synthetic and natural
-biotechnology has generated new
ingredients- should these be considered
synthetic or natural?
Recent Developments in Food Technology
The rise of agribusiness and other global food
networks
-internationalisation in this regard came about
because of the need for raw materials
-industrial food processes and world markets
dictate ingredients-how?
Recent Developments in Food Technology
The rise of agribusiness and other global food
networks
-thus agriculture has become dependent on
industry
-thus large agrifood businesses have taken over
agriculture
-advantage of this-discuss
-this take-over has lead to merger of food and
chemical industries
Recent Developments in Food Technology
Additives, contaminants and convenience food
-the merger of food and chemical industries has
resulted in additives and contaminants in our
foods- the result being artificial flavours and the
development of fast or convenience foods
-such a merger also allowed fast food restaurants
and supermarkets which are supported by internal
distribution networks
Recent Developments in Food Technology
Proliferation of bioindustry
-stock breeding
-fractioning of food ingredients such as flour and
milk into their individual ingredients such as
carbohydrates, fats and proteins
-significance of this?
-ultimately it may be possible to replace agriculture
with industry
Implications for Contemporary Consumers and
Consumption
-fewer meals being consumed together
-obesity
-taste- convenience foods generally do not taste as
good as home- prepared foods
-artificial flavours are believed by some to alter
taste and smell abilities of humans consuming
them
Implications for Contemporary Consumers
and Consumption
-high energy consumption and waste (eg
packaging)
-one never knows what one is truly eatingproof-upswing in vegetarianism, natural
foods
-food scares-salmonella in eggs
What are the sociological implications of these
changes?
i.e. in terms of human interactions?