Food 2
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Food 2

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Food 2

Food 2

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Food 2 Food 2 Presentation Transcript

  • When you google “american food”:
    FOOD
  • WHERE OUR FOOD COMES FROM
  • LIVESTOCK
    Loose standards for treatment of animals
    Animals raised in cramped pens or cages
    Growth hormones are used to make the animals grow faster
    Antibiotics used to control disease
  • LIVESTOCK
    Free range might not be a good alternative
    Chickens kept for eggs can not be kept in cages but can still be confined in sheds
    Chickens for meat must have access to outdoors, but no certain size
    Cows and sheep must be kept on a range and be grass fed, also no certain size
    No hormones used, but feed can still have pesticides
  • FISHING
    Small boat fisherman catch for themselves and sell what is left over
    Many have lost their jobs
    Huge ships can catch millions of fish in a few days
    This makes it easy for fish to be over harvested and cause shortages
    Fish farming keeps lots of fish in cramped tanks
    This leads to the spread of disease between the fish
    The farmers need to put poisons in the water to stop the spread of disease
  • FARMS
    Most food in the store comes from industrial farms.
    Large amounts of food can be produced and distributed world wide
    Guarantees you will have what you need when you need it
    Relies heavily on pesticides and fossil fuels
    Can cause harm to the environment
    Can also be grown organically
    No pesticides used in growing the crops
    Takes more skill to grow the crops
    Usually does not produce as many crops as industrial farms
    Usually sold locally for more money
  • PROCESSING
    Almost all the food we buy has been processed in some way
    It is done to make food last longer or taste better
    Examples of preserving include; drying, freezing, pickling, canning, bottling, and salting
    The most common ways to make food taste better are to add either sugar, salt, and/or fat
    Food is a huge business and they will do whatever they can to make money
  • A FEW OTHER IDEAS TO THINK ABOUT…
    Buy local/organic foods
    No pesticides and not as many fossil fuels used for harvesting and transportation
    Grow your own food
    Good for you and environment
    Cook meals at home
    Save money
  • RULE #1: DON’T FUCK WITH PEOPLE WHO HANDLE YOUR FOOD
    http://www.youtube.com/watch?v=_v1mp8X6EI0&feature=player_embedded
  • FAST FOOD & RESTAURANTS
    Fast food is food which is prepared and served quickly at outlets called fast-food restaurants but before you take a bite of a fast food, do you ever stop to consider what has been involved in the preparation of it and it was prepared?
    How sanitary was the process?
    Do you ever stop to consider that you could be putting yourself at risk each and every time you choose to trust others in the preparation of your food?
    http://www.youtube.com/watch?v=OhBmWxQpedI&feature=related
    http://www.youtube.com/watch?v=1T0GZt00kL
  • FOOD SUPPOSED TO SERVE IN MEAN TIME
    When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly.
    Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Which gives rise to microbial growth like Salmonella and E. coli
    Plush Salmonella
    on thinkgeek.com
    $7.99 each.
  • RESTAURANT FOOD POISONING ETIQUETTE
    I Didn’t Order Salmonella
  • WHAT DOES MCDONALD’S DO TO PRESERVE THEIR FOOD?
    McDonald's seems to be the villain in the never ending battle of good food versus evil food. There is so much information floating around out there about the famous golden arches, that it's hard to know what is true and what is just hype.
    http://www.youtube.com/watch?v=4IGtDPG4UfI&feature=related
  • HOW CAREFULLY THE FOOD GETS PREPARED
    http://www.youtube.com/watch?v=I4peC31MgLE&feature=related
  • Where Does Our Food Come From?
  • Why is it so expensive to eat healthy?
    http://abcnews.go.com/Technology/DiabetesResource/story?id=4021965&page=1
    Healthy food is rich in nutrients and low in calories
    Price of healthy food increased over 20% in two years
    Healthy eating is becoming unaffordable
    People never thought that it might be that expensive
  • Organic Food & Vegetarian Diets
    Organic food
    Really regulated industry, special certificates
    Not everybody can afford it, healthy
    http://www.organic.org/goorganic/
    Vegetarian diets
    A diet on plant-based foods
    Usually people who concerned with animal rights, environment
    Must eat wide variety of food to meet their needs
    http://www.nlm.nih.gov/medlineplus/vegetariandiet.html
  • The Old Pyramid
  • The New Pyramid
    The small yellow area is oils (sugar has been removed from the pyramid.)
  • Why the Change?
    Many blamed the old pyramid for childhood obesity.
    Many people misunderstood the range in what to eat and how much they should consume or couldn’t understand it.
    The new pyramid is more interactive.
    No more servings, just recommendations (according to a 2,000 calorie diet) along with better eating and exercise habits.
  • Grains: Whole and Refined
    Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
    Refined grains:
    cornbread*
    corn tortillas*
    couscous*
    crackers*
    flour tortillas*
    grits
    noodles*
    Pasta*
    spaghetti
    macaroni
    Whole grains:
    brown rice
    buckwheat
    bulgur (cracked wheat)
    oatmeal
    popcorn
    Ready-to-eat breakfast cereals:
    whole wheat cereal flakes
    muesli
    whole grain barley
    whole grain cornmeal
    whole rye
    whole wheat bread
    whole wheat crackers
    whole wheat pasta
    whole wheat sandwich buns and rolls
    whole wheat tortillas
    wild rice
    Less common whole grains:
    amaranth
    millet
    quinoa
    sorghum
    triticale
    pitas*
    pretzels
    Ready-to-eat breakfast cereals
    corn flakes
    white bread
    white sandwich buns and rolls
    white rice.
  • Vegetables
    Orange vegetables:
    acorn squash
    butternut squash
    carrots
    hubbard squash
    pumpkin
    sweet potatoes
    Any vegetable or 100% vegetable juice counts as a member of the vegetable group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut-up, or mashed.
    okra
    onions
    parsnips
    tomatoes
    tomato juice
    vegetable juice
    turnips
    wax beans
    zucchini
    Dry beans and peas:
    black beans
    black-eyed peas
    garbanzo beans (chickpeas)
    kidney beans
    lentils
    lima beans (mature)
    navy beans
    pinto beans
    soy beans
    split peas
    tofu (bean curd made from soybeans)
    white beans
    Dark green vegetables:
    bokchoy
    broccoli
    collard greens
    dark green leafy lettuce
    kale
    mesclun
    mustard greens
    romaine lettuce
    spinach
    turnip greens
    watercress
    Other vegetables:
    artichokes
    asparagus
    bean sprouts
    beets
    Brussels sprouts
    cabbage
    cauliflower
    celery
    cucumbers
    eggplant
    green beans
    green or red peppers
    iceberg (head) lettuce
    mushrooms
    Starchy vegetables:
    corn
    green peas
    lima beans (green)
    potatoes
  • Fruits
    Some commonly eaten fruits are:
    Apples
    Apricots
    Avocado
    Bananas
    Berries:
    strawberries
    blueberries
    raspberries
    Cherries
    Grapefruit
    Grapes
    Kiwi fruit
    Lemons
    Limes
    Mangoes
    Melons:
    cantaloupe
    honeydew
    watermelon
    Mixed fruits:
    fruit cocktail
    Nectarines
    Oranges
    Peaches
    Pears
    Papaya
    Pineapple
    Plums
    Prunes
    Raisins
    Tangerines
    100% Fruit juice:
    orange
    apple
    grape
    grapefruit
    Any fruit or 100% fruit juice counts as part of the fruit group. Fruits may be fresh, canned, frozen, or dried, and may be whole, cut-up, or pureed.
  • Milk
    All fluid milk products and many foods made from milk are considered part of this food group. Foods made from milk that retain their calcium content are part of the group, while foods made from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Most milk group choices should be fat-free or low-fat.
    All fluid milk:
    fat-free (skim)
    low fat (1%)
    reduced fat (2%)
    whole milk
    flavored milks:
    chocolate
    strawberry
    lactose reduced milks
    lactose free milks
    Milk-based desserts:
    Puddings made with milk
    ice milk
    frozen yogurt
    ice cream
    Hard natural cheeses:
    cheddar
    mozzarella
    Swiss
    parmesan
    soft cheeses:
    ricotta
    cottage cheese
    processed cheeses
    American
    All yogurt:
    Fat-free
    low fat
    reduced fat
    whole milk yogurt
  • Nick Heppner
    “Eat this, not that.”
    http://www.youtube.com/watch?v=j7QpBm07Gl8&NR=1
    The Essential 6 Nutrient Groups
    http://www.nms.on.ca/Elementary/exploring_nutrition.htm
  • Meat & Beans
    Dry beans and peas are the mature forms of legumes such as kidney beans, pinto beans, lima beans, black-eyed peas, and lentils. These foods are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. They are similar to meats, poultry, and fish in their contribution of these nutrients. Many people consider dry beans and peas as vegetarian alternatives for meat. However, they are also excellent sources of dietary fiber and nutrients such as folate that are low in diets of many Americans. These nutrients are found in plant foods like vegetables.
    Because of their high nutrient content, consuming dry beans and peas is recommended for everyone, including people who also eat meat, poultry, and fish regularly. The Food Guide includes dry beans and peas as a subgroup of the vegetable group, and encourages their frequent consumption—several cups a week—as a vegetable selection. But the Guide also indicates that dry beans and peas may be counted as part of the “meat, poultry, fish, dry beans, eggs, and nuts group.”
  • Oils
    Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils come from many different plants and from fish.
    Some common oils are:
    Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like:
    • nuts
    • olives
    • some fish
    • avocados
    • canola oil
    • corn oil
    • cottonseed oil
    • olive oil
    • safflower oil
    • soybean oil
    • sunflower oil
    Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common solid fats are:
    • butter
    • beef fat (tallow, suet)
    • chicken fat
    • pork fat (lard)
    • stick margarine
    • shortening
  • http://www.mypyramid.gov/index.html
  • FOOD