Triple Social Nutrition Construction

Abstract

Introduction. The purpose of the paper is analysis of the humanity perception of material objects that are used as food, from the point of view of sociology, and analysis of material relations of entry-level (people and material objects recognized as the food), in which the social construction and impact of social engineering to limit the actions of people in public life. The novelty of the author’s approach is to allocate reverse the effects of nutrition on human behavior as a factor of social process.Methodology and sources. In this paper, for the analysis of social practices of nutrition as a social process used to conceptual design of “social construction” from the point of view of the sociology of things the sociology of knowledge and sociology of nutrition. The analysis of the authors’ works that address issues of social construction (Durkheim, Latour, Berger, Luckmann, Schütz, etc.).Results and discussion. According to the study author proposes a classification, according to which the social construction of power is divided into three types (levels). Nominative type is elementary awareness of the substances. Measurement type is further systematization of knowledge about food and the actions relating thereto (the distinction between substances on the basis of edibility, the establishment of various foundations products or their social attributes, defining the main ways of making food). Institutional type is determining in what form to carry out actions with the products and everything associated with them (the emergence of order meals and nutrition, the overcoming of primitive naturalism in power).The hypothesis is expressed and investigated that each level of the design is conditioned by the social and structural environment interaction of the actors.Conclusion. It is stated that in the modern system of nominative power, and measuring the types of institutional design are in a state of complex interdependence, since over time a system of knowledge, constructed by the forerunners, turned into a “cash knowledge” with the result that subsequent generations gradually ceased to distinguish between the complexity of multilevel social constructions of reality.Formulated thesis is that the analysis of the social construction of reality should help to better understand the social nature of food, in particular, to answer the question: how do food products are social constructions, as they are created by our consciousness under the influence of the existing “cash” system of knowledge as constructed, their properties (their tastes), which, as it turns out, are not so much biological, but also socio-cultural properties.