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FOOD PRESENTATION
 

FOOD PRESENTATION

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FOOD PRESENTATION FOR SOCIOLOGY

FOOD PRESENTATION FOR SOCIOLOGY

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    FOOD PRESENTATION FOOD PRESENTATION 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
      http://www.youtube.com/watch?v=mT1rodfjrnk&feature=related
      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