Midterm 1 Flashcards
(220 cards)
1
Q
“Catching Fire: How Cooking made us Human”
A
Richard Wrangham
2
Q
How did man evolve beyond other species?
A
fire, communication, cooking
3
Q
Major rises in human brain size have been associated with two increases in diet quality…
A
- increased consumption of meat
2. reduction in tooth size due to ability to exploit new kinds of habitat
4
Q
brains use
A
20% of BMR
5
Q
“Catching Fire: How Cooking made us Human”
A
Richard Wrangham
6
Q
Hunter Gatherer
A
7
Q
Agricultural
A
8000 BC - 1800 AD, domestication of animals and plants, beginning of civilization
8
Q
What is food physiologically?
A
Nutrition (body mass, vitamins, metabolism)
Satiety (hunger, thirst)
9
Q
How did man evolve beyond other species?
A
fire, communication, cooking
10
Q
Major rises in human brain size have been associated with two increases in diet quality…
A
- increased consumption of meat
2. reduction in tooth size due to ability to exploit new kinds of habitat
11
Q
brains use
A
20% of BMR
12
Q
Diamond Jim Brady
A
stomach 6x that of normal human
“best 25 customers I ever had”
13
Q
Agricultural
A
8000 BC - 1800 AD, domestication of animals and plants, beginning of civilization
14
Q
Industrial
A
1800 AD and on, food science and tech, nutrition
15
Q
What is food physiologically?
A
Nutrition (body mass, vitamins, metabolism)
Satiety (hunger, thirst)
16
Q
What is food chemically?
A
water (many foods frozen but still water)
protein, carbohydrate, fat (or oil), minor components (vitamins, minerals, coloring, taste, odor)
17
Q
What is food culturally?
A
cultural statement, ethnic or national statement, “national dish”, religious statement, status symbol, part of celebrations, statement of social awareness or values
18
Q
Ideally… food should be
A
nutritious, wholesome, safe, appealing, stable, convenient, sufficient, affordable, available, appropriate
19
Q
Diamond Jim Brady
A
stomach 6x that of normal human
“best 25 customers I ever had”
20
Q
4 western “humors”
A
blood (air), yellow bile (fire), black bile (earth), phlegm (water)
21
Q
warm and cool foods
A
has more to do with energetics
22
Q
warm foods
A
red meat, root veggies, spices
23
Q
cold foods
A
fruits, leaf veggies, water plants
24
Q
foods with these tastes will help these organs respectively: Heart, liver, lung, kidney, spleen
A
bitter, sour, spicy, salty, sweet
25
corned beef and cabbage arose in..
America, Irish Immigrants found it cheap meat and they could grow cabbage in yard (irish-american tradition)
26
haggis is native to
scotland, stuffed lamb stomach with organs and insides
27
what does business think of kosher
loves it, good marketing and branding
28
rondele
kosher-D
29
Why have food restrictions?
holy scriptures, health reasons, brings celebration of religion into home, practices define the religious community
30
tam tam
parve, but not for passover
31
"kosher"
proper
32
"halal"
lawful
33
"treif"
not kosher
34
"haram"
prohibited
35
difference between halal and kosher
halal meat must be blessed
36
Why have food restrictions?
holy scriptures, health reasons, brings celebration of religion into home, practices define the religious community
37
mid autumn festival
moon festival, chinese, moon cakes, 1st mentioned 1046 BC- 256 BC
38
how do we know what food we can eat?
sweet= calories, bitter=alkaline/toxin tasting
39
Food Additives Amendment
1958, 1st safety with regulated food, list of 700 items in wide use that are exempt from safety evaluation
40
GRAS
generally recognized as safe
41
3000 BC Mesopotamia
cultivation of grain crops, barley beer, fermentation
42
4000BC Egypt
beer, yeast breads
43
Greece
propagation of plants, juices of plants (wine)
44
Middle Ages
manners and haute cuisine developed
45
Table manners Bronze/Iron age
cooked soups in pots, dipped spoons of wood/bone into cooking pot, 1ST RULES ABOUT EATING DETERMINED WHO COULD DIP INTO POT 1ST
46
Medieval Food (500-1450 AD)
poor people= barley, ale, wine, barley bread
| rich people= wheat, ale ,wine, meat, spices
47
15/16th century books
described how to prepare ingredients with health and medicine in mind
48
early european banquets
no individual plates, 2 people per soup bowl, stale bread as plates that were given to poor after finished
49
1530 Erasmus
"On Civility in Children"
50
Renaissance changes to table
fork from Italy/Venice, diners had own cup, ate from shared plates, bones no longer thrown on floor, manners moving toward cleanliness and order
51
1669 King Louis XIV
ordered all table knives had rounded ends, 1st in europe to offer guests place setting with forks, knives, spoons; food became defining symbol of national identity
52
American Colonial food
european traditions dominated until 19th century; meats and breads, not many fruits and veggies
53
1800's American food
began to distinguish self from European tradition; incorporation of native ingredients
54
Four major american food traditions
new england tradition, southern tradition, mid-atlantic, frontier/backcountry
55
new england tradition
associates plain cooking with religious piety; seasoned foods regarded as sensual indulgence; boiled/baked meats, veggies, baked breads, pies
56
southern tradition
creole/cajun spice, seasonings, frying, simmering; corn potatoes, sweet potatoes, peas, beans, pumpkins, okra, rice, wild game and seafood
57
mid-atlantic tradition
quakerism,; plain and simple, boiling, boiled puddings and dumplings
58
frontier/backcountry
ingredients that english used as animal feed (potatoes, corn, greens); stressed griddle cakes, grits, greens, pork, wild game, fish
59
"The Great Western Cook Book"
Maria Collins
60
Unique to American Diet
puritanical restraint, excessive consumption, abundance of meat and distilled liquor, abundance of CORN=feed for livestock, whiskey
61
early 1800s adult men drinking...
more than 7 gallons pure alcohol per year
62
German influence on american food
americanized in form of bbq, cole slaw, hot dogs, donuts, hamburger; association of food with celebration encouraged americans to make meals center piece of holiday
63
industrial influence on american food
1800's, food mass produced, marketed, standardized, factories processed, preserved, canned, packaged, processed cereals; refridgerated railroad car (1878)
64
Gustavus Swift
slaughter and processing of cattle in Chicago via refrigerated railroad; "era of cheap beef"; pioneered use of animal by-products
65
Upton Sinclair
"The Jungle"
66
Clarence Birdseye
"Father of Frozen Foods"; 1993 invented flash-freezing; first frozen veggies 1930 (Birds Eye Frosted Foods)
67
Fast food influence on american food
1920's "White Castle" first fast food, increasingly processed and distributed foods began to dominate nations diet
68
WWII and other wars influence on american food
overseas servicemen exposed to different foods, along with more international trade
69
revolutions in food technology and agriculture
eating becomes big business, separates americans from food production almost entirely
70
Dietary Reform Movements
19th century diet reform and health regimens; Health Food Movement (HFM); food choice began to take on moral ovvertones
71
America's First Health Craze
(1820-30) American Revolution, cultural nationalism, urbanization/industrialization and comercialization; food adulteration rampant
72
Sylvester Grahm
presbyterian minister who preached virtues of vegetarian lifestyle as way of salvation; 1st to preach you are what you eat, extolled the virtues of wholewheat; lectured against alcohol, meat, and condiments (claimed they caused insanity); believed vegetarian wouldaid in suppressign carnal urges; believed lust harmful to body; "Grahm Crackers"
73
"Every farmer knows that if his horse has straw cut with his grain, or hay in abundance, he does well enough. Just so it is with the human species. Man needs the bran in his bread"
Sylvester Grahm (1835)
74
James Caleb Jackson
hydropathy cured his illness; agreed with Grahm with whole wheat and veggie diet; "The Water Cure"; 1863 was 1st to make BREAKFAST CEREAL; "Granula"; "Somo" as coffee substitute; 1st to market "health foods"
75
Sister Ellen White
Founding member of Seventh Day Adventists church
no meat, alcohol, tobacco, spices
1866 opened WESTERN HEALTH REORM INSTITUTE (Battle Creek)
1876 expanded institute and put Kellogg in charge
name changed to Battle Creek Saniarium (included use of radiation therapy for cancer and flaked cereal)
76
Dr. J Harvey Kellogg
Battle Creek Sanitarium "The San"
skilled surgeon, bowel obsessed quack
devoted to creating healthy food items for patiens
advocate of vegetarianism and exercise
invented peanut butter, granola, toasted flakes
exploited seventh day adventists as cheap labor
1894===>brother william invented flaked cereal after patient broke teeth on zwieback (same brother would steal Kellogg company)
"anti sex" separated husbands and wives at "The San"
200000 patients before fired
77
"The Road to Wellvill"
T. Coraghesan Boyle
describes fictional acct of Dr. Kelloggs life and times
made into movie
78
Elie Metchnicoff
worried about longevity, looked around europe for old people
| won nobel prize in 1908 for phagocytosis theory
79
longest lived people in europe
Bulgarians
| Metchnikoff thought it was because of yogurt
80
bacteria studied by Metchnikoff
Lactobacillus bulgaricus
in yogurt he studied
yogurt eventually incorporated into "The Sans" for various things including yogurt enemas
81
"The Prolongation of Life"
Metchnikoff 1907
82
"The Great Masticator"
Horace Fletcher
83
Horace Fletcher
"Fletcherism" chew food before you swallow
meat forbidden
"demon rum" alcohol, idea gaining in popularity due to Temperance Movement
84
Temperance Movement
related to HFM
1874-WCTU (Women's Christian Temperance Union)
Carry A. Nation (fought with bible and hatchet)
pushed for prohibition of alcohol in WW1
largely fueled by women who had alcoholic husbands or fathers
85
Carry A. Nation
1867 married physician who was heavy drinker
had sickly child and attributed it to husbands drinking
left husband becuase of alcohol and unsteady income
1877 married preacher David Nation 19 yrs older
86
National Prohibition Act
1919
lead to passage of 18th amendment banning sale or consumption of alcohol in US
1ST AMENDMENT TO TELL PEOPLE WHAT THEY CANT DO
1933 21st amendment repealed 18th
87
Henry D. Perky
advocated whole wheat as healthy food
invented shredder in denver, tried to sell to kelloggs but failed
pioneer of "cookless breakfast food"
he was 1st to mass produce and nationally distribute ready-to-eat cereal
88
National Biscuit Company
"Nabisco"
| started by Henry D. Perky
89
Charles W. Post
stayed for 9 mo. @ San w/o success
opened "Mental Health" clinic in Battle Creek
capitalized on religious imagery
90
"Postum"
coffee substitute
powdered molasses and bran
CHARLES W. POS
91
"Grape Nuts"
CHARLES W. POST
original formula called for malted barley and wheat
Post claimed grape sugar (mostly glucose instead of sucrose) formed during baking process
has nutty flavor
marketed as "brain food"
92
"Postum"
monks brew
| CHARLES W. POST
93
"Elijah's Manna"
Post's original flaked cereal
| changed name to "Toasties" after religious groups objected
94
Kellogs now owned by
General Mills
95
Shredded wheat Nabisco now owned by
RJ Reynolds
96
Post bought by
Kraft General Foods which was bought by Phillip Morris
97
Nicholas Appert
french candy-maker and brewer
| noticed foods cooked in sealed containers did not spoil
98
who invented canning
nicholas appert in 1806
| first modern food processing
99
Louis Pasteur
discovered how canning worked
100
Swanson's TV dinner
1954, embraced by consumers who were excited over television
| -decrease workload of american housewife
101
industrial production of produce (modern time)
monoculture
fertilizers
pesticides, corn, soy
102
monoculture
cultivation of single crop in given area
103
personalized nutition
athlete, children, diabetic, dieter, etc.
104
functional foods
foods with benefits beyond basic nutrition
| GREAT MARKETING TOOL
105
"NEW" Health Food Movements
spurred by industrialization of food
likely due to "social anxiety" due to societal separation from the direct production of food
ORGANIC FOOD
SLOW FOODS MOVEMENT (plants, seeds, local meat)
FUNCTIONAL FOODS
106
"conventional"
foods that are not dietary supplements
107
Maslow's Triangle
theory of human motivation
self-actualization needs at top (smallest)
physiological needs at bottom (biggest)
HFM comes from top category
108
Organic Food Movement
began in 1960's
resurgence of vegetarianism due to animal rights now
70's..small local farms and food production companies wanted new standard of food production to prohibit pesicides from coming into food
BIG FOOD COMPANIES VIEWED AS MARKETING STRATEGY
109
"Silent Spring"
Rachel Carson 1962
alleged that DDT caused cancer and harmed bird reproduction by thinning egg shells
gave birth to environmental movement
DDT banned in 70's
110
Organic Foods Production Act
1990, creation of National Organic Program (NOP) and passage of uniform organic standards
2002==USDA enforces NATIONAL set of standards governing use of term "organic'
111
What is organic?
* produced by farmers who emphasize use of renewable resources and conservation of soil and water to enhance environmental quality for future generations
* produced w/o using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering (GMO); ionizing radiation
112
organic meat, poultry, eggs, dairy products
come from animals given no antibiotics or growth hormones
113
fastest growing segment of US agriculture for a decade
organic farming
114
organic food sales
42% are fruits and veggies
115
100% organic label
may carry USDA organic seal
| all ingredients must be organic
116
organic label
may carry USDA organic seal
| at least 95% content is organic by weight (excludes water and salt)
117
made with organic label
at lest 70% content organic
may display "Made with Organic" followed by up to 3 specific ingredients on front panel
cannot use USDA organicseal
118
less than 70% content organic label
list only ingredients that are organic on ingredient panel with no mention of organic on main panel
119
requirements for getting certified as organic food producer
```
no synthetic pesticides
no synthetic fertilizers
no GMO seeds
no sewage sludge
organic animals eat organic grains, no antibiotics or growth homones
no irradiation
```
120
Industrialization of Organic Foods
slide 15 lecture 2
121
Health Food Movement summary
1. not new phenomenon
2. HFM people concerned about personal health
3. attracts advocates that are both hucksters and heroes
4. usually does little harm and may be beneficial
122
definition of myth
claim that is unfettered by a rigorous testing by scientific methods or protocols
-James Gleick
123
anecdote definition
account regarded as unreliable or hearsay
124
Experimental requirements
control (or negative control=does not do thing)
| statistically large number of subjects
125
Blind studies
test subject doesn know whether they recieve test substance or a placebo
(has no expectations about result)
126
Double blind studies
neither experimenter nor test subject knows
127
statistical treatment of data
estimate the degree of certainty
128
experiments show...
casual relationship
129
The Hawthorne Effect
awareness of being studied improved work efficiency even if the conditions were changed back to normal
130
"Food Additives and Hyperactive Children"
example of hawthorne effect
kids just excited to be with friends or out at a gathering
not necessarily the food
131
Food Additives
antioxidants, color stabilizers, thickeners, etc...
vastly different compounds and chemistry
all produce same behavior-->some other part of experiment must be producing behavior
132
Controlled Experiments
1. provide conditions you want to test, that could potentially cause a positive result
2. provide conditions that have no potential to cause a result (a placebo)
3. placebo is "control" in this case
4. tells you what would have happened if uncle hadnt eaten almonds, if children hadnt eaten sugar
133
scientific weasel words
experts believe
studies show
more than 70%
134
placebo
inactive substance or preparation used as acontrol in an experiment or test to determine effectiveness of medicinal drug
135
placebo effect
by some mechanism, a person responds to administration of a stimulus
(implies positive response/outcome)
ex. eat yogurt, get diarrhea, think theyre lactose intolerant
I have headache because of chinese MSG (more in parmesan cheese)
136
nocebo effect
effect is observed that has a negative outcome following expectation of negative outcome
"Try GMO tomatoes, let us know if they taste WORSE than organically grown"
negative effect planted in head
137
neuropeptides
made of amino acids
| ex. endorphins (endogenous morphine)
138
Vegetarians
voluntary, dates back to buddhism, 500-700 AD
139
origins of vegetarianism
```
monks
Seventh Day Adventist
Pioneer Health Movement
"New Vegetarians" of 60-70's
Ecological Vegetarians
```
140
Ecological Vegetarians
Frances Moore Lappe
| use grain to feed people not cattle
141
"Diet for a Small Planet"
Frances Moore Lappe
| use grain not cattle to feed people
142
ahimsa
nonviolence toward all living things
143
"The Jungle" led to...
Pure Food and Drug Act 1906
144
"Fast Food Nation"
Eric Schlosser
showed meat processing not changed much in 100yrs
2001
145
Golden Age of Vegetarianism
scientific investigation begins
loss of "cult status"
food industry responds SLOWLY
146
red meat vegetarians
avoid red meat and cured meats
| fish and fowl okay
147
ovo-lacto vegetarians
avoid meat
| eat eggs and/or dairy
148
vegans
basic, fruitarian, raw foodism, non-orthodox
149
basic vegan
some strict ones avoid leather
150
non-dairy cheese
good source of some essential fatty acids, very high quality protein
151
fruitarian
eats only fruit, really strict ones wait for fruit to fall before eating
152
raw foodist
nothing heated over 118 F
153
non-orthodox vegans
Zen macrobiotics
| balancing yin and yang
154
Zen Macrobiotics
George Ohsawa
leading proponent in 1960's
grains supplemented with veggies
non-orthodox vegan
155
Balancing Yin and Yang
seven dietary stages of "evolution" to enlightenment
| brown rice + water = ultimate state
156
Breatharianism
Wiley Brooks
| breath in nutrients
157
Pesco-vegetarians
fish eaten for protein
| rationale:fish dont have sophisticated nervous system
158
pollo-vegetarians
eat chicken and poultry
159
semi-vegetarians
frequently, but not strictly, avoid meat and dairy
160
Four Steps toward choosing a vegetarian lifestyle
Dr. Grivetti
1. awareness
2. concern
3. decision
4. implementation
161
factors supporting implementation of vegetarianism
ahimisa, body image, biochemical, curiosity, ecological, economics, health, imitation, mental, political protest, rebellion, religion, sensory
162
factors influencing continuation of vegetarianism
environmental setting, age, religion, less offensive body odor, improved digestion, calmer, better health, sensory reinforcement
163
BMI
(weight in lb x 703)/(height in inches)squared
164
BMI categories
undeweight= 30
165
radical changes in american diet mostly due to...
economic trends
ex. food rich in starch/sugar cheapest, highest rates of obesity and type 2 diabetes found among groups with highest poverty and least education
166
obesity in US over 20 yrs
60 million adults obese
| >50% overweight
167
obesity in children in past 20yrs
more than doubled
31. 8% school aged children overweight
30. 5% low-income preschoolers obese
168
estimated annual cost of obesity
$117 billion
169
fat vs sugar calories
fat has 2x calories as sugar and protein
170
1982 Recommendation from American Heart Association, AMA, USDA, etc...
reduce calories from fat from 40% to 30%
| obesity began steep increase
171
high fructose corn syrup
entered in diet 1980
can soda=13 tsp HFCS
mixes easily, extends shelf life
20% cheaper than other sugars
172
sugar withdraw similar to...
morphine or nicotine
173
portion size
started growing in 70's, sharply in 80's
174
pasta exceeded USDA standards by
480%
175
Food company's goal (financial)
1. provide product consumers buy repeatedly
| 2. improve profits by cutting costs, raising price, selling more
176
how to sell more food?
ADVERTISING
177
Frontline: The Diet Wars (2003)
$34 billion advertising goes into selling "top of pyramid" foods high in sweeteners and hydrogenated fats
178
BMR
basal metabolic rate
179
work in low physical activity occupation
increased 116%
180
proportion of trips to work by walking
decreased by 45%
181
Metabolic Syndrome
continual state of inflammation
risk closely linked to obesity and lack of physical activity
*risk for heart disease, diabetes, stroke increases with the # of metabolic risk factors
182
"The Compression of Morbidity"
James Fries
morbitity=disability, frailty, impairment of functioning at activities of daily life
want rectangular morbidity curve
(live longer with better quality of life)
183
Michael Pollan's advice for obesity
eat food
no too much
mostly plants
get adequate exercise
184
non-dairy cheese
good source of some essential fatty acids, very high quality protein
185
fruitarian
eats only fruit, really strict ones wait for fruit to fall before eating
186
raw foodist
nothing heated over 118 F
187
non-orthodox vegans
Zen macrobiotics
| balancing yin and yang
188
Zen Macrobiotics
George Ohsawa
leading proponent in 1960's
grains supplemented with veggies
non-orthodox vegan
189
Balancing Yin and Yang
seven dietary stages of "evolution" to enlightenment
| brown rice + water = ultimate state
190
Breatharianism
Wiley Brooks
| breath in nutrients
191
Pesco-vegetarians
fish eaten for protein
| rationale:fish dont have sophisticated nervous system
192
pollo-vegetarians
eat chicken and poultry
193
semi-vegetarians
frequently, but not strictly, avoid meat and dairy
194
Four Steps toward choosing a vegetarian lifestyle
Dr. Grivetti
1. awareness
2. concern
3. decision
4. implementation
195
factors supporting implementation of vegetarianism
ahimisa, body image, biochemical, curiosity, ecological, economics, health, imitation, mental, political protest, rebellion, religion, sensory
196
factors influencing continuation of vegetarianism
environmental setting, age, religion, less offensive body odor, improved digestion, calmer, better health, sensory reinforcement
197
BMI
(weight in lb x 703)/(height in inches)squared
198
BMI categories
undeweight= 30
199
radical changes in american diet mostly due to...
economic trends
ex. food rich in starch/sugar cheapest, highest rates of obesity and type 2 diabetes found among groups with highest poverty and least education
200
obesity in US over 20 yrs
60 million adults obese
| >50% overweight
201
obesity in children in past 20yrs
more than doubled
31. 8% school aged children overweight
30. 5% low-income preschoolers obese
202
estimated annual cost of obesity
$117 billion
203
fat vs sugar calories
fat has 2x calories as sugar and protein
204
1982 Recommendation from American Heart Association, AMA, USDA, etc...
reduce calories from fat from 40% to 30%
| obesity began steep increase
205
high fructose corn syrup
entered in diet 1980
can soda=13 tsp HFCS
mixes easily, extends shelf life
20% cheaper than other sugars
206
sugar withdraw similar to...
morphine or nicotine
207
portion size
started growing in 70's, sharply in 80's
208
pasta exceeded USDA standards by
480%
209
Food company's goal (financial)
1. provide product consumers buy repeatedly
| 2. improve profits by cutting costs, raising price, selling more
210
how to sell more food?
ADVERTISING
211
Frontline: The Diet Wars (2003)
$34 billion advertising goes into selling "top of pyramid" foods high in sweeteners and hydrogenated fats
212
BMR
basal metabolic rate
213
work in low physical activity occupation
increased 116%
214
proportion of trips to work by walking
decreased by 45%
215
Metabolic Syndrome
continual state of inflammation
risk closely linked to obesity and lack of physical activity
*risk for heart disease, diabetes, stroke increases with the # of metabolic risk factors
216
"The Compression of Morbidity"
James Fries
morbitity=disability, frailty, impairment of functioning at activities of daily life
want rectangular morbidity curve
(live longer with better quality of life)
217
Michael Pollan's advice for obesity
eat food
no too much
mostly plants
get adequate exercise
218
locavore
eat locally-produced foods
| produced within 100 mi
219
advantages of locovore
fresher food
better ripened food
lower E cost
less air pollution associated with transport
220
disadvantages of locavores
only regional foods
| only in-season foods
