Way Of Eating Research Articles

An optimal diet for planet and people

An optimal diet for planet and people

How health-conscious urban gardeners aim to increase vegetable consumption in their community while simultaneously supporting Black entrepreneurship

While the food justice movement was initially asso¬ciated with increasing availability of fresh produce in low-income communities of color through insti¬tutions such as farmers markets, scholars have cri¬tiqued this as imposing a right way of eating. Food justice scholarship has moved away from a focus on healthy eating toward a focus on community economic development, as food enterprises can stimulate job creation. This paper investigates the dual goals of the food justice movement through a case study in San Diego. While food justice has moved beyond promoting a love of produce and is increasingly oriented toward good jobs, for the urban gardeners in this study, the movement is still a lot about vegetables. They see food as medicine, and note the health benefits of moving toward a plant-based diet. Yet, they are reluctant to push this way of eating on others, as they do not want to come across as elitist. Instead, they spread aware¬ness that plant-based diets are an African tradition that should not just be associated with rich white folks. Rather than leading with nutrition, they lead with tradition, taste, and buying Black. To encour¬age consumption of vegetables, they aim to in¬crease the supply of prepared food options in the community, and to market dishes as delicious rather than healthy, all the while supporting Black food entrepreneurs. When selling produce direct to the consumer through farmers markets does not achieve their vision of promoting health or sup¬porting livelihoods, they re-imagine a strategy of promoting food justice through a neighborhood food supply chain.

Emotional eating, binge eating, physical inactivity, and vespertine chronotype are negative predictors of dietary practices during COVID-19 social isolation: A cross-sectional study

ObjectivesCoronavirus disease 2019 (COVID-19) emerged and rapidly spread worldwide. Several countries have imposed lockdown and isolation in attempt to mitigate viral spread. However, social isolation has a negative effect on psychological aspects, increasing stress, fear, anxiety, anger and emotional disturbance, as well as affecting sleep pattern and the practice of physical activity. Negative emotions and lifestyle changes trigger overeating, consequently affecting dietary practices. The aim of this study was to verify the prevalence of lifestyle factors (i.e., sleep time/quality and practice of physical exercise), eating behavior dimensions, chronotype, and association with dietary practices (planning, domestic organization, food choice, ways of eating) in home confinement during the COVID-19 pandemic in São Paulo, Brazil. MethodsThis cross-sectional study was conducted between April 27 and May 25, 2020. An anonymous online questionnaire (Microsoft Forms) was used for data collection by the snowball method. We verified dietary practices (outcome), eating behavior, physical exercise practice, sleep quality and duration, and chronotype (exposure variables). Sex, age, educational and social status were assessed as covariates and confounders. We evaluated 724 adults (585 women and 139 men). Mean age was 32.6 y (±11.3) for women and 33.5 y (±10.5) for men. ResultsEmotional eating (EE) and binge eating (BE) were positively correlated (r = 0.66; P <0.001). Dietary practices were negatively correlated with BE (r = –0.41; P <0.001), EE (r = –0.33; P <0.001) and body mass index (r = –0.24; P <0.001). Linear regression demonstrated that EE (β = –0.1351; t = –2.841; P = 0.005; ηp2 = 0.013), BE (β = –0.2580; t = –5.612; P < 0.001; ηp2 = 0.050), no practice of physical exercise at home (β = –0.4271; t = –5.933; P < 0.001; ηp2 = 0.055), being vespertine (β = –0.3435; t = 2.076; P = 0.038; ηp2 = 0.019), and age (β = –0.082; t = –2.210; P = 0.027; ηp2 = 0.008) are negative predictors of dietary practices. Finally, cognitive restraint (β = 0.1407; t = 3.858; P < 0.001; ηp2 = 0.024), better sleep quality (β = 0.1768; t = 2.506; P = 0.012; ηp2 = 0.010), receiving 4–10 wages per month (according to a minimum wage in Brazil that corresponds to US $ 183.01) (β = 0.2568; t = 2.573; P = 0.10; ηp2 = 0.027) and 10 – 20 wages per month (β = 0.4490; t = 3.726; P < 0.001; ηp2 = 0.027) are positive predictors of dietary practices. ConclusionEating behavior, physical exercise, sleep, and social factors can be important predictors for dietary practices during COVID-19 social confinement. Longitudinal studies in Brazil are needed to confirm these findings.

Perfil demográfico e socioeconômico de manipuladores em uma unidade de alimentação e nutrição na cidade de Juiz de Fora- MG

Mudanças decorrentes do processo de industrialização afetaram os costumes e o modo de se alimentar da sociedade, levando a aumento do número de refeições realizadas fora do ambiente domiciliar bem como na quantidade de estabelecimentos produtores de alimentos, e para que isso seja possível, é essencial a presença dos manipuladores de alimentos. O objetivo deste trabalho foi descrever o perfil demográfico e sócio econômico dos manipuladores de alimentos de uma Unidade de Alimentação e Nutrição. Trata-se de estudo transversal realizado na matriz de uma Unidade de Alimentação e Nutrição (UAN), na cidade de Juiz de Fora, Brasil. Foi aplicado um questionário autoadministrado contendo informações demográficas e socioeconômicas. Os dados foram descritos por meio da distribuição de frequências absolutas e relativas. Participaram da pesquisa 81 manipuladores de alimentos, agrupados de acordo com a função que exercem na unidade. Os participantes apresentam idade média de 33,9 anos (±9,5 anos), a maioria pertence ao gênero masculino (61,7%) e reside na cidade de Juiz de Fora (97,5%), 84% apresenta o ensino fundamental e ensino médio; 48,1% é de auxiliar de cozinha; o tempo de profissão (72,8%) e tempo exercido de profissão na empresa (55,6%) apresentam período superior a um ano. A implementação constante e periódica de treinamentos, e incentivo à capacitação são importantes. Além disso, deve-se considerar um gerenciamento de recursos humanos que promova a qualidade de vida e a valorização do indivíduo no ambiente organizacional.

Global food quality in the migrant population residing in Chile

Introduction: the migration process involves change, modification, or acquisition of new eating patterns and ways of eating, which do not always positively impact the health of migrants, being frequently associated with a higher risk of metabolic diseases and excess malnutrition when the quality of food is not adequate. Objective: to analyze the global food quality index (GQI) in the Colombian migrant population in Chile, comparing it with the Chilean population and non-migrant Colombians. Methods: the total sample consisted of 834 individuals over 18 years of age - 206 Colombian migrants residing in Chile, 266 Colombians residing in Colombia, and 362 Chileans. A global food quality index survey was applied to categorize the healthiness of the participants' dietary patterns. Results: there were significant differences in all the ICGA scores analyzed regarding healthy foods, unhealthy foods, and mealtimes. It was observed that Colombians residing in Colombia have the highest score in the healthy classification, while Colombian migrants have the highest figures in the unhealthy condition. Regarding meal times, Chileans are the least compliant with meal times. However, other influences related to food groups stand out. Conclusion: it is necessary to delve deeper into variables linked to the sociodemographic context, analyze potential changes over time, and replicate in migrants of other nationalities to have more information on the relationship between food quality and the migration process.

Feasting before the War: Social Structure and Organization of Masada’s Rebels

The ceramic assemblage of the rebels at Masada is compared with other contemporary sites in order to determine whether it is unique or conventional. Consequently, the rebels’ material culture is examined to understand their social organization and structure, with an eye to their spatial organization, according to their food consumption and food preparation. The proportion of tableware, storage and cooking vessels, as well as the number and location of ovens and stoves in each building, attest to significant differences in how food was prepared, and the ways it was eaten: from a ceremonial feast with many participants (in the Western Palace and perhaps in Building 11) to a simple meal eaten from communal serving utensils, probably in small social units (in the Casemate Wall and Building 13), and several ways of eating and cooking between these two extremes in the other buildings. This leads to the conclusion that the rebels were divided into several communities with different practices and social structure.

Touching taste: The classist intersections of materiality, textuality and tactility

Abstract Contemporary class formations increasingly exceed language and, therefore, defy the usual word-centric, text-based approaches of discourse studies. As Bourdieu famously observed, class-sustaining enactments of distinction and taste are often enacted outside language through banal “techniques of the body” such as people’s ways of walking or ways of eating. In this vein, my paper presents a social-semiotic analysis of the particular role menus play in materializing taste, both gustatory and social. However, rather than taking the obvious tack of addressing their linguistic content or typographic design, I focus on their haptic, experiential properties; for example, their shape, size, weight, density and other textural, tactile or material features. As a critical-empirical focus, my core evidence is an archive of Business Class menus from 18 international airlines; it is here that eating practices are explicitly framed as distinctive and superior. The significance of any text cannot be properly understood by simply attending to its straightforwardly representational meanings; its sensory and sensuous materialities must be addressed too. This, I propose, is where some of the most subtle but powerful status-making happens – the seemingly harmless, throw-away moments where privilege/inequality arises, invariably obscured but assuredly naturalized.

O direito fundamental a saúde através de uma alimentação de qualidade no ambiente escolar: uma revisão narrativa

Objetivo: Objetiva-se nesta revisão, uma análise de manuscritos acerca do direito fundamental a saúde, promovido por uma alimentação de qualidade no ambiente escolar. Será analisado, de igual maneira, os benefícios de uma alimentação saudável na infância e na adolescência. Revisão bibliográfica: A constituição da República de 1988 garante direitos básicos e indispensáveis à vida do ser humano, a saúde é um desses direitos indispensáveis. Conforme dados e estudos que serão objetos desta pesquisa, a alimentação na infância e na adolescência contribuem bastante para o estado da saúde do ser humano na vida adulta. O ambiente escolar pode ser o primeiro contato de uma pessoa com informações nutricionais, e utilizar este espaço para implementar conhecimentos acerca de uma alimentação saudável é uma alternativa para buscar reduzir transtornos e doenças no futuro. Considerações finais: Entende-se, portanto, que instruir acerca de uma forma mais saudável de se alimentar, além de chamar a atenção para os benefícios de alimentos orgânicos, é uma maneira de consagrar o direito fundamental a saúde de todos os brasileiros.

Changes in Hunger and Craving in an 8-Week Commercial Weight Loss Program Using a Food Addiction framework

Abstract Objectives Commercial weight loss programs continue to target modifiable obesity risk factors, including physical activity and nutrition. However, the impact of these commercial programs on individuals’ levels of hunger and food cravings has rarely been reported. Given the associations among hunger, food cravings, caloric intake, and long-term adherence to a particular way of eating, it is important to rigorously examine changes in hunger and cravings among participants in these programs. The present study examines changes in hunger and food cravings among participants in Bright Line Eating: Boot Camp (BLE: BC), an 8-week telehealth commercial weight loss program. Methods Data come from 10 weekly surveys (including a program baseline and ending survey) completed by n = 1208 individuals enrolled and completed the BLE: BC program between September 2018 and November 2019. This time-frame was selected as a result of the availability of data on daily levels of hunger and food cravings. We focus on the primary outcome variables of hunger and food cravings measured through weekly self-reported survey data. In addition to examining trends in hunger and cravings over the course of the BLE: BC, we also stratified the primary outcomes by baseline weight status. Results Participants in the present study were predominantly white (93.2%), female (95.6%), and of high socioeconomic status. We used ANOVA tests to examine variation in hunger and food cravings at baseline and change from baseline to program completion. Baseline levels of hunger and food cravings were higher among participants who were at a higher baseline weight status (F = 16.4, P &amp;lt; .001). On average, participants experienced significant reductions in hunger and food cravings from baseline to program completion (P &amp;lt; .001). Participants who began the program at a higher body mass index experienced greater reductions in their levels of hunger and food cravings (F = 13.3, P &amp;lt; .001). Conclusions Changes in hunger and food cravings constitute important components of success in commercial weight loss programs. The present study reports daily self-reported levels of hunger and food cravings for participants enrolled in an 8-week telehealth commercial weight loss program. The results show significant reductions in hunger and cravings among BLE: BC program participants. Funding Sources None to report.

INTERVENCIONES BASADAS EN CAMBIO DE HÁBITOS PARA UNA PÉRDIDA DE PESO SOSTENIBLE

Las dietas tradicionales han mostrado ser poco efectivas a largo plazo, por su naturaleza restrictiva y por no proveer al paciente de herramientas que le ayuden a trabajar sobre otras áreas de su vida, que influyen en su manera de alimentarse. Por el contrario, estudios recientes han demostrado el potencial de las intervenciones basadas en hábitos para influir positivamente en los comportamientos de salud y reducir el exceso de peso si fuera necesario.

Marketing elite authenticity: Tradition and terroir in artisanal food discourse

Scholars have shown that ‘slow’ foods such as organic or artisan products are marketed primarily at the middle-class, allowing consumers to supposedly resist anonymous corporate culture and mass production, while at the same time performing cultural capital and “good taste” (cf. Bourdieu, 1984; Shugart, 2014). As a case in point, my paper examines a multimodal dataset of food texts (e.g. online resources, shop displays, and interviews) drawn from an artisanal cured meats producer in Switzerland who explicitly self-styles as the height of modern, cosmopolitan food practices and trends. This so-called ‘progressive’ discourse hinges on the iconization, romanticization and exploitation of agrarian life and peripheral vernaculars, in ways that strategically both claim and deny elitist distinction. I argue that this case study of Swiss artisanal food marketing therefore represents what I call “elite authenticity” (Mapes, 2018); as such, particular ways of eating (and particular eaters) are hailed as simultaneously fashionable and socially/politically virtuous (cf. Kenway and Lazarus, 2017), while covertly reinscribing privileged standards of good taste and class inequality.

The Gastronomic Creative Tourism Management Guidelines: Dating Back to the Past, Gastronomy along the Laos Vientiane Migration Route in Northeast Thailand

The aim of the research was to study creative tourism with the Lao way of eating, immigrated in the Chao Phra-Wo and Chao Phra-Ta period and to present the gastronomic creative tourism management guidelines in Namsai community, Roi-Et, Thailand. This research was used the qualitative research methods, interviews and focus group discussions. Research tools are interviews and tools for community participation, especially data analysis using content analysis method. The study indicated that: (1) the history of Ban Nam Sai community is the Lao Vientiane migrant from the political and administrative conflict within Vientiane city, around 1771. (2) The potential of tourism consists of attractions, activities, amenities and accessibility. (3) The gastronomy tourism including daily food, Seasonal food, Twelve conventions “Heet-Sib-Song” traditional and belief in gastronomy. (4) Mostly, Local foods are fish “Pla-Khao can be cooked as food, such as spicy fish salad “Larb”, slices of fish salad “Phla, Spicy soup “Tom”, steaming, steamed fish curry “Mok, scald slices fish “Luok” and curry “Aum” and (5) the gastronomic creative tourism management guidelines.

Celebrity Chefs and New Meat Consumption Norms: Seeking Questions, Not Answers

Celebrity Chefs and New Meat Consumption Norms: Seeking Questions, Not Answers

Cookbook confidential: global appetites, culinary fantasies, and Thai food

ABSTRACTThai cookbooks offer a productive lens for examining the inequalities at work in contemporary processes of cultural commodification. In the past, these ethnic cookbooks often imagined their non-Thai readers’ encounters with Thai cuisine in sharply hierarchical terms, crafting neo-colonial fantasies that normalized cosmopolitan appetites for cultural difference. Today, English-language Thai cookbooks remain similarly entangled in a global hierarchy of value that privileges a culturally unmarked “West” over its subordinate and culturally marked “others.” Nevertheless, a number of recent Thai cookbooks reveal a greater awareness of the inequalities involved in eating difference and related processes of cultural commodification. Such cookbooks offer invitations to eat otherness that, if not ultimately transformative, suggest both the potential and the limitations for ethnic cookbook narratives to craft models of more equitable, anticolonial ways of eating.

The new scenic devices in Spanish Haute Cuisine: theatrical "fourth wall" and alternative socialities

This article presents new tendencies in modern haute cuisine — understood as an aesthetic experience — which reinvent the ways of savouring and sharing food. We shall analyse the process of the artification of cooking, linked to a peculiar aestheticization of the very act of eating. We shall see how modern haute cuisine multiplies experiments which intend to provoke gustative and collective experiences in unusual places – creating new spacetimes, new gastronomic imaginaries and also offering modern guests other ways of eating. Through the study of the scenography of three Spanish restaurants, we shall highlight the emergence of brand-new relationships between guests and cooks, that reveal the chefs’ desire to break from their regular daily practice, and view the experience of tasting as a spectacular, collective and ritualized togetherness.

Bergers, végétariens et clochards. Sous-cultures et conduites marginales alimentaires dans le sud-ouest de la France (XVIIe-XXIe siècles)

After general comments on food cultures and their study, I consider some food subcultures and marginal ways of eating in Southwest France from the 17thcentury to the present day. I first discuss the transhumant pastoralist food cultures in Pyrenees and Aubrac. Their main characteristic was that the temporary life away from the villages led small man communities to cook daily in the absence of women that normally did in this region. Then, I consider the history of the vegetarianism/veganism in Southwest France. Jean-Antoine Gleïzès adopted his vegetarian lifestyle and wrote his books in this region. Marginal way of eating at its beginning, vegetarianism locally evolved into a real counter-culture. Lastly, I discuss the poor people marginal ways of eating, especially the homeless ones. They are adaptations to special contexts in which «being resourceful»is essential.&#x0D; Key words:food, cooking, shepherd, vegetarianism, homeless, marginality

Medieval Muslim Cuisine as A Real-Life Foundation for the Meat and Milk Prohibition in Ibn Ezra’s Biblical Commentary

In his biblical commentary, R. Abraham Ibn Ezra (c. 1090–1164) occasionally voices the contention that the language, culture, and life-style of the Muslim world are capable of contributing to our understanding of contemporary aspects of biblical stories and laws. The current paper deals with the influence of Islamic culinary art in medieval times on Ibn Ezra’s Biblical commentary on the meat and milk ban. Ibn Ezra claims that the reality of the Arab kitchen, which includes the Bible lands, preserves the ancient ways of eating. Thus, we can understand the Bible ban in Muslim cuisine. According to the medieval dietary approach, cooking meat and milk is recommended because both products have similar properties. The meat of young goat healthier than lamb meat, so it is common to cook it. Muslims believe that the kid of a goat is better cooked in its own mother’s milk, because the two products derive from the same origin.

Urban Foraging: Rethinking the Human-Nature Connection in Cities

This article examines foraging in urban areas – more specifically in Australia and tropical North Queensland – as an alternative mode of consumption for city residents. I explore urban foraging (the practice of gathering Indigenous and introduced edible plants from streets, parks, railway reserves, etc.) within the context of a human/nature dualism which defines humans and nature as opposite. Urban foraging, which takes its roots in Indigenous Australian foraging traditions, is becoming more popular today as individuals seek connection with their food sources. Underlying this trend is a critique of industrial agriculture and the Western way of eating, as well as a need for a more sustainable system. The industrial system obscures the origins of the foods it produces by processing them so they appear as products of culture rather than nature. The urban foraging system, through gathering wild foods, is an attempt to reconnect with nature in the middle of the city. I argue that taking responsibility for the food we eat via urban foraging and cooking is a way to connect to nature through food. The paper calls on individuals to rethink human-nature disconnectedness by digging deeper into the problem’s cultural roots to consider how urban foraging begins to undermine a binary human/nature philosophical imaginary.

Bidimensional Structure of the Orthorexia: Development and Initial Validation of a New Instrument

&lt;p&gt;Orthorexia nervosa could be conceptualized as extreme or excessive preoccupation with eating food believed to be healthy. Up to now, there is no available instrument evaluating every aspect of orthorexia with sufficient psychometric guarantees. The objective of the present study was two-fold. First, to develop and validate a new questionnaire of orthorexia –the Teruel Orthorexia Scale– and, second, to analyze the association with other psychological constructs and disorders theoretically related to orthorexia nervosa: eating disorder symptoms, obsessive-compulsive disorder symptoms, negative affect, and perfectionism. Participants were 942 mainly university students who completed a battery of online questionnaires. Starting with an initial item bank of 31 items, we proposed a bidimensional test of orthorexia. This final version, with 17 items, encompassed two related, although differentiable (&lt;em&gt;r&lt;/em&gt; = .43), aspects of orthorexia. First, &lt;em&gt;Orthorectic Efforts&lt;/em&gt;, which evaluates the “healthy” preoccupation with diet, which is independent of psychopathology, and even inversely associated with it. Second, &lt;em&gt;Orthorectic Concerns&lt;/em&gt;, which assesses the negative social and emotional impact of trying to achieve a rigid way of eating. This dimension represents a pathological preoccupation with a healthy diet. This study presents a new instrument that offers promising possibilities in the study of orthorexia.&lt;/p&gt;

Exploring the acceptability of, and adherence to a carbohydrate-restricted diet as self-reported by women aged 40-55 years

**Background.** It is well recognised that ageing in females is associated with a predilection for weight gain. Women with abdominal obesity are known to be at especially high risk of cardiovascular and metabolic disease, as well as associated poorer overall health outcomes. Many of these metabolic disorders, however, can be alleviated through weight loss. **Methods.** This research describes an exploratory study investigating the self-reported acceptance of, and adherence to, a carbohydrate-restricted diet in women aged 40-55 years old. The 8-week weight loss dietary intervention was based on a whole food approach, which was lower in total carbohydrate and higher in dietary fat than mainstream nutrition guidelines. The two primary outcome measures of this research were barriers to and motivators for acceptance of and adherence to this way of eating. The mixed methods approach employed endorsed a multi-level intervention, integrating behaviour change models with both the medium of delivery and required dietary modifications. **Hypothesis.** The hypothesis underpinning this study is that a lower carbohydrate, higher fat (LCHF) dietary approach, through its macronutrient profile, has the potential to enhance an individual’s self-reported adherence to behavioural lifestyle modifications required to reduce weight and improve metabolic health outcomes. **Results.** Support by family members, in particular, spouses, was a key theme and appeared to act as both a barrier and motivator to adherence. Subsequent themes included satiety or feelings of fullness, being prepared by ensuring suitable food options were readily available, and acceptability of new food options. **Discussion.** The findings from this study suggest self-reported adherence to this way of eating was achieved via improved satiety and enhanced social and spousal support. Moreover, results showed that for this population group, the intervention design was appropriate and medium of delivery was effective.