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FST 10 > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

“Catching Fire: How Cooking made us Human”

A

Richard Wrangham

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2
Q

How did man evolve beyond other species?

A

fire, communication, cooking

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3
Q

Major rises in human brain size have been associated with two increases in diet quality…

A
  1. increased consumption of meat

2. reduction in tooth size due to ability to exploit new kinds of habitat

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4
Q

brains use

A

20% of BMR

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5
Q

“Catching Fire: How Cooking made us Human”

A

Richard Wrangham

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6
Q

Hunter Gatherer

A
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7
Q

Agricultural

A

8000 BC - 1800 AD, domestication of animals and plants, beginning of civilization

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8
Q

What is food physiologically?

A

Nutrition (body mass, vitamins, metabolism)

Satiety (hunger, thirst)

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9
Q

How did man evolve beyond other species?

A

fire, communication, cooking

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10
Q

Major rises in human brain size have been associated with two increases in diet quality…

A
  1. increased consumption of meat

2. reduction in tooth size due to ability to exploit new kinds of habitat

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11
Q

brains use

A

20% of BMR

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12
Q

Diamond Jim Brady

A

stomach 6x that of normal human

“best 25 customers I ever had”

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13
Q

Agricultural

A

8000 BC - 1800 AD, domestication of animals and plants, beginning of civilization

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14
Q

Industrial

A

1800 AD and on, food science and tech, nutrition

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15
Q

What is food physiologically?

A

Nutrition (body mass, vitamins, metabolism)

Satiety (hunger, thirst)

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16
Q

What is food chemically?

A

water (many foods frozen but still water)

protein, carbohydrate, fat (or oil), minor components (vitamins, minerals, coloring, taste, odor)

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17
Q

What is food culturally?

A

cultural statement, ethnic or national statement, “national dish”, religious statement, status symbol, part of celebrations, statement of social awareness or values

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18
Q

Ideally… food should be

A

nutritious, wholesome, safe, appealing, stable, convenient, sufficient, affordable, available, appropriate

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19
Q

Diamond Jim Brady

A

stomach 6x that of normal human

“best 25 customers I ever had”

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20
Q

4 western “humors”

A

blood (air), yellow bile (fire), black bile (earth), phlegm (water)

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21
Q

warm and cool foods

A

has more to do with energetics

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22
Q

warm foods

A

red meat, root veggies, spices

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23
Q

cold foods

A

fruits, leaf veggies, water plants

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24
Q

foods with these tastes will help these organs respectively: Heart, liver, lung, kidney, spleen

A

bitter, sour, spicy, salty, sweet

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25
Q

corned beef and cabbage arose in..

A

America, Irish Immigrants found it cheap meat and they could grow cabbage in yard (irish-american tradition)

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26
Q

haggis is native to

A

scotland, stuffed lamb stomach with organs and insides

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27
Q

what does business think of kosher

A

loves it, good marketing and branding

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28
Q

rondele

A

kosher-D

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29
Q

Why have food restrictions?

A

holy scriptures, health reasons, brings celebration of religion into home, practices define the religious community

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30
Q

tam tam

A

parve, but not for passover

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31
Q

“kosher”

A

proper

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32
Q

“halal”

A

lawful

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33
Q

“treif”

A

not kosher

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34
Q

“haram”

A

prohibited

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35
Q

difference between halal and kosher

A

halal meat must be blessed

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36
Q

Why have food restrictions?

A

holy scriptures, health reasons, brings celebration of religion into home, practices define the religious community

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37
Q

mid autumn festival

A

moon festival, chinese, moon cakes, 1st mentioned 1046 BC- 256 BC

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38
Q

how do we know what food we can eat?

A

sweet= calories, bitter=alkaline/toxin tasting

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39
Q

Food Additives Amendment

A

1958, 1st safety with regulated food, list of 700 items in wide use that are exempt from safety evaluation

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40
Q

GRAS

A

generally recognized as safe

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41
Q

3000 BC Mesopotamia

A

cultivation of grain crops, barley beer, fermentation

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42
Q

4000BC Egypt

A

beer, yeast breads

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43
Q

Greece

A

propagation of plants, juices of plants (wine)

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44
Q

Middle Ages

A

manners and haute cuisine developed

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45
Q

Table manners Bronze/Iron age

A

cooked soups in pots, dipped spoons of wood/bone into cooking pot, 1ST RULES ABOUT EATING DETERMINED WHO COULD DIP INTO POT 1ST

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46
Q

Medieval Food (500-1450 AD)

A

poor people= barley, ale, wine, barley bread

rich people= wheat, ale ,wine, meat, spices

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47
Q

15/16th century books

A

described how to prepare ingredients with health and medicine in mind

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48
Q

early european banquets

A

no individual plates, 2 people per soup bowl, stale bread as plates that were given to poor after finished

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49
Q

1530 Erasmus

A

“On Civility in Children”

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50
Q

Renaissance changes to table

A

fork from Italy/Venice, diners had own cup, ate from shared plates, bones no longer thrown on floor, manners moving toward cleanliness and order

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51
Q

1669 King Louis XIV

A

ordered all table knives had rounded ends, 1st in europe to offer guests place setting with forks, knives, spoons; food became defining symbol of national identity

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52
Q

American Colonial food

A

european traditions dominated until 19th century; meats and breads, not many fruits and veggies

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53
Q

1800’s American food

A

began to distinguish self from European tradition; incorporation of native ingredients

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54
Q

Four major american food traditions

A

new england tradition, southern tradition, mid-atlantic, frontier/backcountry

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55
Q

new england tradition

A

associates plain cooking with religious piety; seasoned foods regarded as sensual indulgence; boiled/baked meats, veggies, baked breads, pies

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56
Q

southern tradition

A

creole/cajun spice, seasonings, frying, simmering; corn potatoes, sweet potatoes, peas, beans, pumpkins, okra, rice, wild game and seafood

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57
Q

mid-atlantic tradition

A

quakerism,; plain and simple, boiling, boiled puddings and dumplings

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58
Q

frontier/backcountry

A

ingredients that english used as animal feed (potatoes, corn, greens); stressed griddle cakes, grits, greens, pork, wild game, fish

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59
Q

“The Great Western Cook Book”

A

Maria Collins

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60
Q

Unique to American Diet

A

puritanical restraint, excessive consumption, abundance of meat and distilled liquor, abundance of CORN=feed for livestock, whiskey

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61
Q

early 1800s adult men drinking…

A

more than 7 gallons pure alcohol per year

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62
Q

German influence on american food

A

americanized in form of bbq, cole slaw, hot dogs, donuts, hamburger; association of food with celebration encouraged americans to make meals center piece of holiday

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63
Q

industrial influence on american food

A

1800’s, food mass produced, marketed, standardized, factories processed, preserved, canned, packaged, processed cereals; refridgerated railroad car (1878)

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64
Q

Gustavus Swift

A

slaughter and processing of cattle in Chicago via refrigerated railroad; “era of cheap beef”; pioneered use of animal by-products

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65
Q

Upton Sinclair

A

“The Jungle”

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66
Q

Clarence Birdseye

A

“Father of Frozen Foods”; 1993 invented flash-freezing; first frozen veggies 1930 (Birds Eye Frosted Foods)

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67
Q

Fast food influence on american food

A

1920’s “White Castle” first fast food, increasingly processed and distributed foods began to dominate nations diet

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68
Q

WWII and other wars influence on american food

A

overseas servicemen exposed to different foods, along with more international trade

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69
Q

revolutions in food technology and agriculture

A

eating becomes big business, separates americans from food production almost entirely

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70
Q

Dietary Reform Movements

A

19th century diet reform and health regimens; Health Food Movement (HFM); food choice began to take on moral ovvertones

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71
Q

America’s First Health Craze

A

(1820-30) American Revolution, cultural nationalism, urbanization/industrialization and comercialization; food adulteration rampant

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72
Q

Sylvester Grahm

A

presbyterian minister who preached virtues of vegetarian lifestyle as way of salvation; 1st to preach you are what you eat, extolled the virtues of wholewheat; lectured against alcohol, meat, and condiments (claimed they caused insanity); believed vegetarian wouldaid in suppressign carnal urges; believed lust harmful to body; “Grahm Crackers”

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73
Q

“Every farmer knows that if his horse has straw cut with his grain, or hay in abundance, he does well enough. Just so it is with the human species. Man needs the bran in his bread”

A

Sylvester Grahm (1835)

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74
Q

James Caleb Jackson

A

hydropathy cured his illness; agreed with Grahm with whole wheat and veggie diet; “The Water Cure”; 1863 was 1st to make BREAKFAST CEREAL; “Granula”; “Somo” as coffee substitute; 1st to market “health foods”

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75
Q

Sister Ellen White

A

Founding member of Seventh Day Adventists church
no meat, alcohol, tobacco, spices
1866 opened WESTERN HEALTH REORM INSTITUTE (Battle Creek)
1876 expanded institute and put Kellogg in charge
name changed to Battle Creek Saniarium (included use of radiation therapy for cancer and flaked cereal)

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76
Q

Dr. J Harvey Kellogg

A

Battle Creek Sanitarium “The San”
skilled surgeon, bowel obsessed quack
devoted to creating healthy food items for patiens
advocate of vegetarianism and exercise
invented peanut butter, granola, toasted flakes
exploited seventh day adventists as cheap labor
1894===>brother william invented flaked cereal after patient broke teeth on zwieback (same brother would steal Kellogg company)
“anti sex” separated husbands and wives at “The San”
200000 patients before fired

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77
Q

“The Road to Wellvill”

A

T. Coraghesan Boyle
describes fictional acct of Dr. Kelloggs life and times
made into movie

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78
Q

Elie Metchnicoff

A

worried about longevity, looked around europe for old people

won nobel prize in 1908 for phagocytosis theory

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79
Q

longest lived people in europe

A

Bulgarians

Metchnikoff thought it was because of yogurt

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80
Q

bacteria studied by Metchnikoff

A

Lactobacillus bulgaricus
in yogurt he studied
yogurt eventually incorporated into “The Sans” for various things including yogurt enemas

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81
Q

“The Prolongation of Life”

A

Metchnikoff 1907

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82
Q

“The Great Masticator”

A

Horace Fletcher

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83
Q

Horace Fletcher

A

“Fletcherism” chew food before you swallow
meat forbidden
“demon rum” alcohol, idea gaining in popularity due to Temperance Movement

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84
Q

Temperance Movement

A

related to HFM
1874-WCTU (Women’s Christian Temperance Union)
Carry A. Nation (fought with bible and hatchet)
pushed for prohibition of alcohol in WW1
largely fueled by women who had alcoholic husbands or fathers

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85
Q

Carry A. Nation

A

1867 married physician who was heavy drinker
had sickly child and attributed it to husbands drinking
left husband becuase of alcohol and unsteady income
1877 married preacher David Nation 19 yrs older

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86
Q

National Prohibition Act

A

1919
lead to passage of 18th amendment banning sale or consumption of alcohol in US
1ST AMENDMENT TO TELL PEOPLE WHAT THEY CANT DO
1933 21st amendment repealed 18th

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87
Q

Henry D. Perky

A

advocated whole wheat as healthy food
invented shredder in denver, tried to sell to kelloggs but failed
pioneer of “cookless breakfast food”
he was 1st to mass produce and nationally distribute ready-to-eat cereal

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88
Q

National Biscuit Company

A

“Nabisco”

started by Henry D. Perky

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89
Q

Charles W. Post

A

stayed for 9 mo. @ San w/o success
opened “Mental Health” clinic in Battle Creek
capitalized on religious imagery

90
Q

“Postum”

A

coffee substitute
powdered molasses and bran
CHARLES W. POS

91
Q

“Grape Nuts”

A

CHARLES W. POST
original formula called for malted barley and wheat
Post claimed grape sugar (mostly glucose instead of sucrose) formed during baking process
has nutty flavor
marketed as “brain food”

92
Q

“Postum”

A

monks brew

CHARLES W. POST

93
Q

“Elijah’s Manna”

A

Post’s original flaked cereal

changed name to “Toasties” after religious groups objected

94
Q

Kellogs now owned by

A

General Mills

95
Q

Shredded wheat Nabisco now owned by

A

RJ Reynolds

96
Q

Post bought by

A

Kraft General Foods which was bought by Phillip Morris

97
Q

Nicholas Appert

A

french candy-maker and brewer

noticed foods cooked in sealed containers did not spoil

98
Q

who invented canning

A

nicholas appert in 1806

first modern food processing

99
Q

Louis Pasteur

A

discovered how canning worked

100
Q

Swanson’s TV dinner

A

1954, embraced by consumers who were excited over television

-decrease workload of american housewife

101
Q

industrial production of produce (modern time)

A

monoculture
fertilizers
pesticides, corn, soy

102
Q

monoculture

A

cultivation of single crop in given area

103
Q

personalized nutition

A

athlete, children, diabetic, dieter, etc.

104
Q

functional foods

A

foods with benefits beyond basic nutrition

GREAT MARKETING TOOL

105
Q

“NEW” Health Food Movements

A

spurred by industrialization of food
likely due to “social anxiety” due to societal separation from the direct production of food
ORGANIC FOOD
SLOW FOODS MOVEMENT (plants, seeds, local meat)
FUNCTIONAL FOODS

106
Q

“conventional”

A

foods that are not dietary supplements

107
Q

Maslow’s Triangle

A

theory of human motivation
self-actualization needs at top (smallest)
physiological needs at bottom (biggest)
HFM comes from top category

108
Q

Organic Food Movement

A

began in 1960’s
resurgence of vegetarianism due to animal rights now
70’s..small local farms and food production companies wanted new standard of food production to prohibit pesicides from coming into food
BIG FOOD COMPANIES VIEWED AS MARKETING STRATEGY

109
Q

“Silent Spring”

A

Rachel Carson 1962
alleged that DDT caused cancer and harmed bird reproduction by thinning egg shells
gave birth to environmental movement
DDT banned in 70’s

110
Q

Organic Foods Production Act

A

1990, creation of National Organic Program (NOP) and passage of uniform organic standards
2002==USDA enforces NATIONAL set of standards governing use of term “organic’

111
Q

What is organic?

A
  • produced by farmers who emphasize use of renewable resources and conservation of soil and water to enhance environmental quality for future generations
  • produced w/o using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering (GMO); ionizing radiation
112
Q

organic meat, poultry, eggs, dairy products

A

come from animals given no antibiotics or growth hormones

113
Q

fastest growing segment of US agriculture for a decade

A

organic farming

114
Q

organic food sales

A

42% are fruits and veggies

115
Q

100% organic label

A

may carry USDA organic seal

all ingredients must be organic

116
Q

organic label

A

may carry USDA organic seal

at least 95% content is organic by weight (excludes water and salt)

117
Q

made with organic label

A

at lest 70% content organic
may display “Made with Organic” followed by up to 3 specific ingredients on front panel
cannot use USDA organicseal

118
Q

less than 70% content organic label

A

list only ingredients that are organic on ingredient panel with no mention of organic on main panel

119
Q

requirements for getting certified as organic food producer

A 
no synthetic pesticides
no synthetic fertilizers
no GMO seeds
no sewage sludge
organic animals eat organic grains, no antibiotics or growth homones
no irradiation
120
Q

Industrialization of Organic Foods

A

slide 15 lecture 2

121
Q

Health Food Movement summary

A
  1. not new phenomenon
  2. HFM people concerned about personal health
  3. attracts advocates that are both hucksters and heroes
  4. usually does little harm and may be beneficial
122
Q

definition of myth

A

claim that is unfettered by a rigorous testing by scientific methods or protocols
-James Gleick

123
Q

anecdote definition

A

account regarded as unreliable or hearsay

124
Q

Experimental requirements

A

control (or negative control=does not do thing)

statistically large number of subjects

125
Q

Blind studies

A

test subject doesn know whether they recieve test substance or a placebo
(has no expectations about result)

126
Q

Double blind studies

A

neither experimenter nor test subject knows

127
Q

statistical treatment of data

A

estimate the degree of certainty

128
Q

experiments show…

A

casual relationship

129
Q

The Hawthorne Effect

A

awareness of being studied improved work efficiency even if the conditions were changed back to normal

130
Q

“Food Additives and Hyperactive Children”

A

example of hawthorne effect
kids just excited to be with friends or out at a gathering
not necessarily the food

131
Q

Food Additives

A

antioxidants, color stabilizers, thickeners, etc…
vastly different compounds and chemistry
all produce same behavior–>some other part of experiment must be producing behavior

132
Q

Controlled Experiments

A
  1. provide conditions you want to test, that could potentially cause a positive result
  2. provide conditions that have no potential to cause a result (a placebo)
  3. placebo is “control” in this case
  4. tells you what would have happened if uncle hadnt eaten almonds, if children hadnt eaten sugar
133
Q

scientific weasel words

A

experts believe
studies show
more than 70%

134
Q

placebo

A

inactive substance or preparation used as acontrol in an experiment or test to determine effectiveness of medicinal drug

135
Q

placebo effect

A

by some mechanism, a person responds to administration of a stimulus
(implies positive response/outcome)
ex. eat yogurt, get diarrhea, think theyre lactose intolerant
I have headache because of chinese MSG (more in parmesan cheese)

136
Q

nocebo effect

A

effect is observed that has a negative outcome following expectation of negative outcome
“Try GMO tomatoes, let us know if they taste WORSE than organically grown”
negative effect planted in head

137
Q

neuropeptides

A

made of amino acids

ex. endorphins (endogenous morphine)

138
Q

Vegetarians

A

voluntary, dates back to buddhism, 500-700 AD

139
Q

origins of vegetarianism

A 
monks
Seventh Day Adventist
Pioneer Health Movement
"New Vegetarians" of 60-70's
Ecological Vegetarians
140
Q

Ecological Vegetarians

A

Frances Moore Lappe

use grain to feed people not cattle

141
Q

“Diet for a Small Planet”

A

Frances Moore Lappe

use grain not cattle to feed people

142
Q

ahimsa

A

nonviolence toward all living things

143
Q

“The Jungle” led to…

A

Pure Food and Drug Act 1906

144
Q

“Fast Food Nation”

A

Eric Schlosser
showed meat processing not changed much in 100yrs
2001

145
Q

Golden Age of Vegetarianism

A

scientific investigation begins
loss of “cult status”
food industry responds SLOWLY

146
Q

red meat vegetarians

A

avoid red meat and cured meats

fish and fowl okay

147
Q

ovo-lacto vegetarians

A

avoid meat

eat eggs and/or dairy

148
Q

vegans

A

basic, fruitarian, raw foodism, non-orthodox

149
Q

basic vegan

A

some strict ones avoid leather

150
Q

non-dairy cheese

A

good source of some essential fatty acids, very high quality protein

151
Q

fruitarian

A

eats only fruit, really strict ones wait for fruit to fall before eating

152
Q

raw foodist

A

nothing heated over 118 F

153
Q

non-orthodox vegans

A

Zen macrobiotics

balancing yin and yang

154
Q

Zen Macrobiotics

A

George Ohsawa
leading proponent in 1960’s
grains supplemented with veggies
non-orthodox vegan

155
Q

Balancing Yin and Yang

A

seven dietary stages of “evolution” to enlightenment

brown rice + water = ultimate state

156
Q

Breatharianism

A

Wiley Brooks

breath in nutrients

157
Q

Pesco-vegetarians

A

fish eaten for protein

rationale:fish dont have sophisticated nervous system

158
Q

pollo-vegetarians

A

eat chicken and poultry

159
Q

semi-vegetarians

A

frequently, but not strictly, avoid meat and dairy

160
Q

Four Steps toward choosing a vegetarian lifestyle

A

Dr. Grivetti

  1. awareness
  2. concern
  3. decision
  4. implementation
161
Q

factors supporting implementation of vegetarianism

A

ahimisa, body image, biochemical, curiosity, ecological, economics, health, imitation, mental, political protest, rebellion, religion, sensory

162
Q

factors influencing continuation of vegetarianism

A

environmental setting, age, religion, less offensive body odor, improved digestion, calmer, better health, sensory reinforcement

163
Q

BMI

A

(weight in lb x 703)/(height in inches)squared

164
Q

BMI categories

A

undeweight= 30

165
Q

radical changes in american diet mostly due to…

A

economic trends
ex. food rich in starch/sugar cheapest, highest rates of obesity and type 2 diabetes found among groups with highest poverty and least education

166
Q

obesity in US over 20 yrs

A

60 million adults obese

>50% overweight

167
Q

obesity in children in past 20yrs

A

more than doubled

  1. 8% school aged children overweight
  2. 5% low-income preschoolers obese
168
Q

estimated annual cost of obesity

A

$117 billion

169
Q

fat vs sugar calories

A

fat has 2x calories as sugar and protein

170
Q

1982 Recommendation from American Heart Association, AMA, USDA, etc…

A

reduce calories from fat from 40% to 30%

obesity began steep increase

171
Q

high fructose corn syrup

A

entered in diet 1980
can soda=13 tsp HFCS
mixes easily, extends shelf life
20% cheaper than other sugars

172
Q

sugar withdraw similar to…

A

morphine or nicotine

173
Q

portion size

A

started growing in 70’s, sharply in 80’s

174
Q

pasta exceeded USDA standards by

A

480%

175
Q

Food company’s goal (financial)

A
  1. provide product consumers buy repeatedly

2. improve profits by cutting costs, raising price, selling more

176
Q

how to sell more food?

A

ADVERTISING

177
Q

Frontline: The Diet Wars (2003)

A

$34 billion advertising goes into selling “top of pyramid” foods high in sweeteners and hydrogenated fats

178
Q

BMR

A

basal metabolic rate

179
Q

work in low physical activity occupation

A

increased 116%

180
Q

proportion of trips to work by walking

A

decreased by 45%

181
Q

Metabolic Syndrome

A

continual state of inflammation
risk closely linked to obesity and lack of physical activity
*risk for heart disease, diabetes, stroke increases with the # of metabolic risk factors

182
Q

“The Compression of Morbidity”

A

James Fries
morbitity=disability, frailty, impairment of functioning at activities of daily life
want rectangular morbidity curve
(live longer with better quality of life)

183
Q

Michael Pollan’s advice for obesity

A

eat food
no too much
mostly plants
get adequate exercise

184
Q

non-dairy cheese

A

good source of some essential fatty acids, very high quality protein

185
Q

fruitarian

A

eats only fruit, really strict ones wait for fruit to fall before eating

186
Q

raw foodist

A

nothing heated over 118 F

187
Q

non-orthodox vegans

A

Zen macrobiotics

balancing yin and yang

188
Q

Zen Macrobiotics

A

George Ohsawa
leading proponent in 1960’s
grains supplemented with veggies
non-orthodox vegan

189
Q

Balancing Yin and Yang

A

seven dietary stages of “evolution” to enlightenment

brown rice + water = ultimate state

190
Q

Breatharianism

A

Wiley Brooks

breath in nutrients

191
Q

Pesco-vegetarians

A

fish eaten for protein

rationale:fish dont have sophisticated nervous system

192
Q

pollo-vegetarians

A

eat chicken and poultry

193
Q

semi-vegetarians

A

frequently, but not strictly, avoid meat and dairy

194
Q

Four Steps toward choosing a vegetarian lifestyle

A

Dr. Grivetti

  1. awareness
  2. concern
  3. decision
  4. implementation
195
Q

factors supporting implementation of vegetarianism

A

ahimisa, body image, biochemical, curiosity, ecological, economics, health, imitation, mental, political protest, rebellion, religion, sensory

196
Q

factors influencing continuation of vegetarianism

A

environmental setting, age, religion, less offensive body odor, improved digestion, calmer, better health, sensory reinforcement

197
Q

BMI

A

(weight in lb x 703)/(height in inches)squared

198
Q

BMI categories

A

undeweight= 30

199
Q

radical changes in american diet mostly due to…

A

economic trends
ex. food rich in starch/sugar cheapest, highest rates of obesity and type 2 diabetes found among groups with highest poverty and least education

200
Q

obesity in US over 20 yrs

A

60 million adults obese

>50% overweight

201
Q

obesity in children in past 20yrs

A

more than doubled

  1. 8% school aged children overweight
  2. 5% low-income preschoolers obese
202
Q

estimated annual cost of obesity

A

$117 billion

203
Q

fat vs sugar calories

A

fat has 2x calories as sugar and protein

204
Q

1982 Recommendation from American Heart Association, AMA, USDA, etc…

A

reduce calories from fat from 40% to 30%

obesity began steep increase

205
Q

high fructose corn syrup

A

entered in diet 1980
can soda=13 tsp HFCS
mixes easily, extends shelf life
20% cheaper than other sugars

206
Q

sugar withdraw similar to…

A

morphine or nicotine

207
Q

portion size

A

started growing in 70’s, sharply in 80’s

208
Q

pasta exceeded USDA standards by

A

480%

209
Q

Food company’s goal (financial)

A
  1. provide product consumers buy repeatedly

2. improve profits by cutting costs, raising price, selling more

210
Q

how to sell more food?

A

ADVERTISING

211
Q

Frontline: The Diet Wars (2003)

A

$34 billion advertising goes into selling “top of pyramid” foods high in sweeteners and hydrogenated fats

212
Q

BMR

A

basal metabolic rate

213
Q

work in low physical activity occupation

A

increased 116%

214
Q

proportion of trips to work by walking

A

decreased by 45%

215
Q

Metabolic Syndrome

A

continual state of inflammation
risk closely linked to obesity and lack of physical activity
*risk for heart disease, diabetes, stroke increases with the # of metabolic risk factors

216
Q

“The Compression of Morbidity”

A

James Fries
morbitity=disability, frailty, impairment of functioning at activities of daily life
want rectangular morbidity curve
(live longer with better quality of life)

217
Q

Michael Pollan’s advice for obesity

A

eat food
no too much
mostly plants
get adequate exercise

218
Q

locavore

A

eat locally-produced foods

produced within 100 mi

219
Q

advantages of locovore

A

fresher food
better ripened food
lower E cost
less air pollution associated with transport

220
Q

disadvantages of locavores

A

only regional foods

only in-season foods

FST 10 (3 decks)

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