CHAPTER 1: WHAT IS FOOD?
other factors for food choice
-convenience -self-expression (religion) -self-identity (being vegan) -physical and spiritual well-being (state of health) -humans psychologically motivated to try new foods
Different types of edible foods
-edible by animals by not me -edible by humans, but not my kind -edible by humans, but not by me -edible by me
Reasons for using herbs and spices (seasoning)
-improve palatability -preserve meat from being spoiled -classifies food culturally
What three skills are believed to be needed to move beyond the current model?
-language skills -managerial expertise -leadership
Foods ways/habits
-ways in which humans use food -how it is selected, obtained, distributed, who prepares it, who serves it, who eats it
Food
Any substance that provides the nutrients necessary to maintain life growth when ingested
The Omnivore's Paradox
The need to experiment combined with the need for conservatism (be cautious of harmful foods) is known as the omnivore's paradox
Culture
Values, beliefs, attitudes, and practices accepted by members of a group or community
Campinha-Bacote Model of competency
a model that outlines a process for cultural competency in health care, involving steps from cultural awareness, cultural knowledge, cultural skills, cultural encounter, and cultural desires
what is umami
a taste that does not fit into the other categories such as mushroom
acculturation process
acculturation, bicultural, assimilation, ethnocentric, ethnorelativism, and prejudice
meaning of edible by me
all food accepted/ individuals preferences
The American Paradox
although foods from throughout the world are available, consistency and conservatism are also needed.
peripheral foods
are individual preference
ethnorelativism
assuming all cultural values have equal validity
What taste is considered a toxic compound?
bitterness
Omnivorous
consume/digest wide variety of plants and animals
what makes up the core and complementary foods model
core food, secondary food, and peripheral foods
bicultural
cultures complement each other
what is consumer food choice model?
factors that influences individuals making food selection
what is inedible foods
food not eaten due to taboos of one's culture or things you wouldnt eat such as foods that are poisonous
meaning of foods that are edible by humans, but not by me
foods accepted by a person's cultural group, but not the individual
meaning of foods edible by humans, but not by my kind
foods recognized as acceptable in some societies, but not one's own culture such as dog meat
assimilation
fully merged
prejudice
hostility toward a person of different cultural group
What is the most significant socio demographic factor when it comes to food choice?
income level and cost
complimentary foods
increase consumption of core food by improving palatability
foods that are edible by animals but not by me
insect, corn, oats.
What are the flavor principles
location, processing, and seasoning
in ________ societies price is more important than taste
poorer
acculturation
process of cultural change and psychological change that results following meeting between cultures
ethnicity
social identity with shared patterns
humans have the preference of ______ and _______ when it comes to taste
sugars and fats
food selection is primary motivated by _______________
taste such as color, aroma, flavor, and texture
Enculturation
the gradual acquisition of the characteristics and norms of a culture or a group by a person or another culture
core foods
usually consumed daily, complex carbohydrates, and staples in the diet (ex: asians core food would mostly be rice)
secondary foods
widely but less frequently eaten
