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Our Hungry Planet

Our Hungry Planet. What we eat and why we eat it. U.S.A. Food Expenditure for one week = $341.98. CHAD. Food expenditure for one week: $1.23. Mexico. Food expenditure for one week: $189.09. Bhutan. Food expenditure for one week: $5.03. Kuwait. Food expenditure for one week: $221.45.

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Our Hungry Planet

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  1. Our Hungry Planet What we eat and why we eat it

  2. U.S.A. Food Expenditure for one week = $341.98

  3. CHAD Food expenditure for one week: $1.23

  4. Mexico Food expenditure for one week: $189.09

  5. Bhutan Food expenditure for one week: $5.03

  6. Kuwait Food expenditure for one week: $221.45

  7. Poland Food expenditure for one week: $151.27

  8. Resources Time Energy Money Facilities

  9. Dual Income Families • Busy lifestyle of children – no more “family dinners” • Use of convenience foods • More eating out (economic downturn???) • Poor or no attention to nutrition • More reliance on snack foods • More stress • Availability of fuel influenced food trends – wok cookery in China, tortillas in S. America

  10. Psychological Factors Behavior Mood Attitudes toward eating Associated effects (status, roles, occasion)

  11. 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

  12. Physiological/Biological Needs Energy and Nutrient requirements Health needs Life cycle adaptations Medicinal Foods Fad Diets

  13. 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”

  14. Family Traditions Parent’s food choices Holidays and Celebrations Social status – economic vs. cultural capital Regional variations

  15. Religious and cultural influences Food and religion Christianity Hinduism Buddhism Judaism Moslem Societies differ in what they define as edible and inedible Social grouping defines what food you may eat and where you eat it

  16. 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

  17. Social Interactions • Food as status • Food as persuasion • Food as initiation into groups • Food as communication

  18. Societies differ in the status they award members of groups – western culture = children first, african/indian/chinese = men get prime servings (and best cuts of meat!) • Food is important in business relationships – company dinners, “boss for dinner”, “power lunch” • 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

  19. Food Availability Climate Geography Agriculture – advanced/subsistent Global domination and exploration Economic – First vs. Third World Transportation Food Preservation

  20. 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

  21. Advertising “Big Food” advertising $$$$ Children’s Television Consumer confusion vs. advocacy Product Placement

  22. 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

  23. Government Agencies: USDA, FDA Safe food supply Nutrition Education –Pyramid Single nutrient approach

  24. The senses Taste – sweet, salt, bitter, sour, spicy, “umami” Smell Texture Appearance Sound Raw vs. cooked

  25. 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

  26. Resources Bernstein, 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

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