Traditional Diets and Industrialization

Question 1

Traditional Diets

Answer 1

Eating patterns relate to cultures or geographic regions which are centred around unprocessed, fresh, locally derived foods.
* They offer ways of eating healthy,
seasonal foods of high nutritional value.
* They don’t rely on highly processed foods that are stripped of their nutrients.
* Traditional foods are minimally
processed and high in fibre, vitamins, minerals and antioxidants.
* Cancer, diabetes and cardiovascular disease are rare where traditional diets are eaten without the influence of Western food.

Question 2

Traditional Arabic diet

Answer 2

• Whole grains, vegetables and fruits; beans (chickpeas); herbs (parsley); goats’ milk, teas.
• In moderation: Meat (lamb), fish and seafood. No alcohol.

Question 3

Traditional African diet

Answer 3

• Vegetables, fruits, leafy greens; yams, sweet potatoes; beans; rice, flatbreads and other whole grain foods.
• In moderation: Fish, seafood, meat, eggs.

Question 4

Traditional Asian diet: (countries
are variable)

Answer 4

• Vegetables, fruits, beans, legumes, nuts, herbs, spices, teas, rice, noodles.
• In moderation: Fish, shellfish, meat,
  poultry, eggs.

Question 5

Mediterranean diet

Answer 5

Mediterranean diet: A nutritional model based on traditional diets of the
Mediterranean basin. Each region has slightly different dietary patterns.

Main characteristics:
* Abundance of plant food (fruits,
vegetables, whole grain cereals, nuts, and legumes).
* Olive oil as the principal source of fat.
* Low consumption of red meat
* Fish and poultry consumed in low to moderate amounts.
* Moderate consumption of wine, normally with meals.

Question 6

Mediterranean diet compared to
the northern European diet

Answer 6

– Lower incidence of heart disease.
– Lower incidence of cancer.
– Lower incidence of diabetes.
– Slightly higher longevity.
* The protective effects are lower than those of the Blue Zones diet or healthy vegetarian / vegan diets.

Question 7

Industrialisation of Food: How food intake went wrong

Answer 7

• Prior to the 12th century, our ancestors were hunters and gatherers.
• Emphasis on high yields and profit.
• Industrialisation accelerated after World War II.
• Fertilisers and pesticides became widespread.
• Factory farming, intensive livestock rearing and pharmaceuticals use: growth hormones in the US is common
• Extensive food additives and food preservation (profit over health) became important.
• Counting calories took priority over
  considering the nutritional quality of food.
• Consumer eating habits have shifted to include take away foods, dining out, pre packed meals, eating on the run.
• Modern society has become
  considerably less aware about the nutritional content of the food it eats.

Question 8

Costs associated with the industrialisation of food

Answer 8

• Pesticide toxicity: Herbicides and insecticides.
• Water pollution: From fertilisers and pesticides.
• Soil depletion: Monoculture depletes soil of nutrients, impacting biodiversity and ecosystems.
• Antibiotic resistance: Overuse of antibiotics in animal stocks.
• Junk food: With costly and serious health impacts.
• Chemical laden ‘foods’ contribute to diseases that affect quality and length of life.
• Chronic health issues e.g. obesity, cancer, heart disease, diabetes, Alzheimer’s, Parkinson’s disease are at an all time high.

Question 9

Today’s diet

Answer 9

• High intakes of red meat and processed meats.
• Pre packaged foods, fried foods.
• High consumption of dairy products.
• Refined grains .
• High sugar and high salt products , soft
• Coffee, chocolate, alcohol, synthetic foods.
• Pasteurised foods, microwaved and irradiated foods, GM foods.
• Junk food, snacking, overeating, poor food combining, eating out of season.