Midterm Exam on Sociology of Nutrition - March 2, 2017

1. Note Midterm-Thursday, 2 March 2017 -in class-start at 10:05 am sharp -all material covered up to and inclusive of lecture 12 -format as per syllabus -50 minutes - answer short answer question in point form only Grocery receipts – Tues, 28 Feb. 2017 tentative

2. SOCIOLOGY OF NUTRITION

3. Nutritional Trends -development of nutritional science and cognate disciplines -developments in research on food consumption -trends in nutritional policies

4. Development of nutritional science and cognate disciplines -started in 1850 in Europe in France, Germany and Netherlands -since gained importance due to concept of welfare state

5. -origins and growth of nutritional science were stimulated by: -the practical problems of food and health, -food storage and long distance food transport, -19th century conditions of scarcity and ill health among the working classes of industrialising western European countries were also of political and public health significance and also contributed to the growth of nutritional science

6. -origins and growth of nutritional science were stimulated by: -doctors visiting the poor in western European slums came to blame the inadequate food supply for widespread infant mortality, feebleness, ill health and susceptibility to epidemic diseases -growth of the food industry- rules against food adulteration -poor food quality

7. -today nutritionists in western countries are stressing the importance of the relationship between good food and health -heart disease -type II diabetes -obesity -blood pressure -stroke -arthritis and weight -cancer

8. -advisory committees to federal and provincial governments have M.Ds.and Ph.Ds to advise on policies meant to overcome these problems  -nutritional science draws on biology (including molecular), biochemistry, microbiology and physiology -also draws on history, psychology, sociology, anthropology, political and economic science

9. Research on food consumption and eating habits Large scale epidemiological studies -food intake, nutritional status, health characteristics and social variables

10. Research on food consumption and eating habits Small scale-epidemological studies  -subgroups -with or without biomedical and nutritional data -particular emphasis on pregnancy, birth and infancy, youth and old age -other subgroups-the sick, the poor, students, immigrants, adherents of strict food intakes (eg some extremes of vegetarianism)

11. Research on food consumption and eating habits Small scale-epidemological studies -school feeding programmes and food security -social inequality in food and hence in our health -often such studies are undertaken in periods of declining welfare or economic depression and other times of hazard for groups of the population with weak income positions

12. Research on food consumption and eating habits Small scale-epidemological studies -social inequality in food and hence in our health -hunger is still a problem in Canada

13. Research on food consumption and eating habits Small scale-epidemological studies -social inequality in food and hence in our health -the elderly- -they are a growing population -aim of nutrient intake studies with elderly is to ensure their health in the face of growing age related health issues- this will help them live in their own homes- cheaper for government than hospital

14. Trends in Nutritional Policies Development of national food policies- -government initiated -prevent illness

15. Trends in Nutritional Policies Development of national food policies- government initiated: -further public health by informing people about the importance of a prudent diet -people advised to eat more fruits and vegetables and fibre containing foodstuffs and to watch out for excessive fats (trans and saturated fats in particular)

16. Trends in Nutritional Policies Development of national food policies- government initiated: Further public health by informing them about importance of a prudent diet -food policy promoting food safety -this means issuing and enforcing regulations for: -food producing -food processing -food distributing companies

17. Trends in Nutritional Policies Development of national food policies- government initiated: Further public health by informing them about importance of a prudent diet -complex organisations and networks set up -purposes of: -public enlightenment -public education -research -control

18. Trends in Nutritional Policies Development of national food policies- government initiated: Further public health by informing them about importance of a prudent diet -Norwegian Nutrition and Food Policy -promote healthier eating habits -stabilise world food supply -increase national self-sufficiency -strengthen the rural economy Canada has a similar approach to the Norwegians

19. Trends in Nutritional Policies Development of national food policies- government initiated: Further public health by informing them about importance of a prudent diet -one food policy does not fit everyone in the population -individual’s response to diet or a change in diet is highly individual

20. Trends in Nutritional Policies Development of national food policies- government initiated: Further public health by informing them about importance of a prudent diet -some policies do not recognise that : -one food policy does not fit everyone in population -individuals response to diet and diet change affected by genome and environmental influences outside the realm of diet

21. Trends in Nutritional Policies Development of national food policies- government initiated: -failure to sustain agriculture due to policies that are not ecologically sound (e.g. irrigation) -hunger is frequently due to inadequate food distribution rather than food production

22. Trends in Nutritional Policies Development of national food policies- government initiated: -some policies do not recognise : -sociocultural habits of people whose food habits such policies are intended to change

23. Food technology and its impact Industrialisation of Agricultural and Artisan Food Production Distribution Preparation and Consumption Recent Developments in Food Technology The rise of agribusiness and other global food networks Additives, contaminants and convenience food Proliferation of bioindustry Implications for Contemporary Consumers and Consumption

24. Food technology has had a tremendous impact on western societies -impact on the production, distribution, preparation and consumption of food -these are the main phases of the social role of food in our society -remember that science and business are very much institutions in our society and therefore can fall into realm of sociology

25. Industrialisation of Agricultural and Artisan Food Production From 1800 onwards chemistry, biology, microbiology and physiology played and continue to play a role in the development of nutrition science These areas allowed an understanding of the exact composition of food and about the microprocesses which lead to microbial growth and decay Mechanisation encountered the organic- tractors, artificial fertilisers and pesticides structurally changed agriculture ensuring larger harvests

26. Industrialisation of Agricultural and Artisan Food Production The above developments and the development of sterilisation permitted the development of large food corporations Thus the farm and artisan production of grain and then flour and bread, the preservation of meat and vegetables and the making of bread and cheese were quickly replaced by baking, canning (later freezing) and the milk and dairying industries

27. Industrialisation of Agricultural and Artisan Food Production -early margarine known as oleo was rumoured by dairy farmers to cause cancer -why would they spread such a rumour?

28. Distribution -changes in production and processing implied: -a restructuring and massive increase in the size of the markets -this improved transport

29. Distribution -changes in production and processing implied: -food technology developments resulted in laws against adulteration -changes in retailing- things sold in pre-weighed amounts in packages-different from the open market

30. Preparation and Consumption -restructuring of life imbedded in the more general social processes of industrialisation has had far reaching consequences for meals and meal patterns -the time, the number, the composition and temperature of the meals changed from artisan and agricultural communities to industrial and urban societies

31. Preparation and Consumption -these changes reduced food scarcity and hunger and by the 1950s in Canada hunger for poorer societal members was largely ended and so were the consequences for health? Why not completely ended? -substitutes like margarine and beet sugar became available significance of this?

32. Preparation and Consumption -other substitutes were potato and corn flour, evaporated milk, biscuits, corn flakes and other cereals, tinned meat, fish and fruits and vegetables -how if at all were these items better for the health of the population? -impact on food preparers in the home?

33. Preparation and Consumption -development of the electric and gas stoves (later with thermostatic controls), piped water all improved meals -urbanisation and the geographical separation of home from the workplace meant that people had to change consumption patterns -more fast foods

34. Recent Developments in Food Technology -product innovation has been the key -innovation in terms of new combination of ingredients both synthetic and natural -biotechnology has generated new ingredients- should these be considered synthetic or natural?

35. Recent Developments in Food Technology The rise of agribusiness and other global food networks -internationalisation in this regard came about because of the need for raw materials -industrial food processes and world markets dictate ingredients-how?

36. Recent Developments in Food Technology The rise of agribusiness and other global food networks -thus agriculture has become dependent on industry -thus large agrifood businesses have taken over agriculture -advantage of this-discuss -this take-over has lead to merger of food and chemical industries

37. Recent Developments in Food Technology Additives, contaminants and convenience food -the merger of food and chemical industries has resulted in additives and contaminants in our foods- the result being artificial flavours and the development of fast or convenience foods -such a merger also allowed fast food restaurants and supermarkets which are supported by internal distribution networks

38. Recent Developments in Food Technology Proliferation of bioindustry -stock breeding -fractioning of food ingredients such as flour and milk into their individual ingredients such as carbohydrates, fats and proteins -significance of this? -ultimately it may be possible to replace agriculture with industry

39. Implications for Contemporary Consumers and Consumption -fewer meals being consumed together -obesity -taste- convenience foods generally do not taste as good as home- prepared foods -artificial flavours are believed by some to alter taste and smell abilities of humans consuming them

40. Implications for Contemporary Consumers and Consumption -high energy consumption and waste (eg packaging) -one never knows what one is truly eating- proof-upswing in vegetarianism, natural foods -food scares-salmonella in eggs

41. What are the sociological implications of these changes? i.e. in terms of human interactions?