Simone A. French
- Published in print:
- 2010
- Published Online:
- January 2011
- ISBN:
- 9780199571512
- eISBN:
- 9780191595097
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199571512.003.0011
- Subject:
- Public Health and Epidemiology, Public Health, Epidemiology
This chapter presents an overview of the latest research on population-based interventions to promote healthful food choices. It begins by providing an overview of the theoretical models and ...
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This chapter presents an overview of the latest research on population-based interventions to promote healthful food choices. It begins by providing an overview of the theoretical models and conceptual and intervention issues. Intervention strategies are presented by specific settings: worksites, schools, and other community settings including government food programmes and policies that affect individuals and families. Cross-cutting strategies include individual and environmental-level interventions such as promotion, advertising, and media; food pricing; and availability. The chapter does not aim to present an exhaustive review of the literature. Rather, important ‘state of the science’ research theories and intervention strategies are presented, and illustrative studies are described that provide strong examples of a particular theoretical or methodological approach. The overall aim is to illustrate the most promising intervention strategies and conceptual models to date, and to define the next steps for developing the most effective research-based interventions to promote population-wide, healthful food choices and dietary intake.Less
This chapter presents an overview of the latest research on population-based interventions to promote healthful food choices. It begins by providing an overview of the theoretical models and conceptual and intervention issues. Intervention strategies are presented by specific settings: worksites, schools, and other community settings including government food programmes and policies that affect individuals and families. Cross-cutting strategies include individual and environmental-level interventions such as promotion, advertising, and media; food pricing; and availability. The chapter does not aim to present an exhaustive review of the literature. Rather, important ‘state of the science’ research theories and intervention strategies are presented, and illustrative studies are described that provide strong examples of a particular theoretical or methodological approach. The overall aim is to illustrate the most promising intervention strategies and conceptual models to date, and to define the next steps for developing the most effective research-based interventions to promote population-wide, healthful food choices and dietary intake.
Bennett G. Galef, Jr.
- Published in print:
- 2004
- Published Online:
- May 2009
- ISBN:
- 9780195162851
- eISBN:
- 9780199863891
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195162851.003.0034
- Subject:
- Neuroscience, Behavioral Neuroscience, Techniques
This chapter begins with a brief review of the literature on social influences on food choices of Norway rats. It describes fieldwork strongly suggesting that interactions between adult free-living ...
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This chapter begins with a brief review of the literature on social influences on food choices of Norway rats. It describes fieldwork strongly suggesting that interactions between adult free-living rats and their young can determine which foods the young come to eat. It then describes several behavioral processes that have been shown in the laboratory to be sufficient to influence food choice in young rats. Finally, it discusses a type of social influence on rats' food preferences that has already proved to be useful in studies of the physical substrates of learning and memory.Less
This chapter begins with a brief review of the literature on social influences on food choices of Norway rats. It describes fieldwork strongly suggesting that interactions between adult free-living rats and their young can determine which foods the young come to eat. It then describes several behavioral processes that have been shown in the laboratory to be sufficient to influence food choice in young rats. Finally, it discusses a type of social influence on rats' food preferences that has already proved to be useful in studies of the physical substrates of learning and memory.
Lynn Frewer, Heleen van Dijk, and Arnout Fischer
- Published in print:
- 2010
- Published Online:
- February 2010
- ISBN:
- 9780199562848
- eISBN:
- 9780191722523
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199562848.003.03
- Subject:
- Public Health and Epidemiology, Public Health, Epidemiology
This chapter discusses both behavioural changes and consumer responses to public health information, and consumer perceptions of risk and benefit associated with specific food choices. These are ...
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This chapter discusses both behavioural changes and consumer responses to public health information, and consumer perceptions of risk and benefit associated with specific food choices. These are illustrated using case studies in the following sections.Less
This chapter discusses both behavioural changes and consumer responses to public health information, and consumer perceptions of risk and benefit associated with specific food choices. These are illustrated using case studies in the following sections.
Allison Gray
- Published in print:
- 2018
- Published Online:
- January 2019
- ISBN:
- 9781447336013
- eISBN:
- 9781447336051
- Item type:
- chapter
- Publisher:
- Policy Press
- DOI:
- 10.1332/policypress/9781447336013.003.0025
- Subject:
- Law, Criminal Law and Criminology
The contemporary corporate-industrial food system – the ‘risky food regime’ – produces a particular conceptualisation of food crime. Discursively, this global era of food constructs and maintains a ...
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The contemporary corporate-industrial food system – the ‘risky food regime’ – produces a particular conceptualisation of food crime. Discursively, this global era of food constructs and maintains a risk discourse which normalises food crime and shifts blame for food harms away from food corporations, to responsibilise consumers for ‘food choice’. This has important consequences for food movements and activism – predominately constructing a false belief that consumers can change food systems through ‘buycotts’ and ‘voting with forks’. While there are many forms of resistance to food crime, food corporations actively counter or co-opt these efforts, largely through values aligned with corporate social responsibility. This is exemplified through specific defense strategies, such as greenwashing and nutriwashing, and broader tactics to accuse anyone intervening in consumers’ food choice as being ‘food police’. However, food corporations significantly mediate consumer choice themselves, and thus, ironically, are simultaneously key ‘food cops’ and key facilitators of food crime.Less
The contemporary corporate-industrial food system – the ‘risky food regime’ – produces a particular conceptualisation of food crime. Discursively, this global era of food constructs and maintains a risk discourse which normalises food crime and shifts blame for food harms away from food corporations, to responsibilise consumers for ‘food choice’. This has important consequences for food movements and activism – predominately constructing a false belief that consumers can change food systems through ‘buycotts’ and ‘voting with forks’. While there are many forms of resistance to food crime, food corporations actively counter or co-opt these efforts, largely through values aligned with corporate social responsibility. This is exemplified through specific defense strategies, such as greenwashing and nutriwashing, and broader tactics to accuse anyone intervening in consumers’ food choice as being ‘food police’. However, food corporations significantly mediate consumer choice themselves, and thus, ironically, are simultaneously key ‘food cops’ and key facilitators of food crime.
Mario Mazzocchi, W. Bruce Traill, and Jason F. Shogren
- Published in print:
- 2009
- Published Online:
- October 2011
- ISBN:
- 9780199213856
- eISBN:
- 9780191695902
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199213856.003.0001
- Subject:
- Economics and Finance, Public and Welfare
This introductory chapter starts by raising the question on the obesity epidemic and the public policy that should be done. It then examines the economic mindset beyond the food choice and market ...
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This introductory chapter starts by raising the question on the obesity epidemic and the public policy that should be done. It then examines the economic mindset beyond the food choice and market analysis. It suggests the possible role that economics can play in understanding the market and its behaviour. It also discusses the rationale of the book and presents a detailed outline of the topics covered according to chapters.Less
This introductory chapter starts by raising the question on the obesity epidemic and the public policy that should be done. It then examines the economic mindset beyond the food choice and market analysis. It suggests the possible role that economics can play in understanding the market and its behaviour. It also discusses the rationale of the book and presents a detailed outline of the topics covered according to chapters.
Dietland Müller-Schwarze
- Published in print:
- 2011
- Published Online:
- August 2016
- ISBN:
- 9780801450105
- eISBN:
- 9780801460869
- Item type:
- chapter
- Publisher:
- Cornell University Press
- DOI:
- 10.7591/cornell/9780801450105.003.0009
- Subject:
- Biology, Animal Behavior / Behavioral Ecology
This chapter explains how beavers select their food. Direct observation of the beavers' feeding behavior shows that they consume much nonwoody vegetation that leaves little trace. Aside from trees, ...
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This chapter explains how beavers select their food. Direct observation of the beavers' feeding behavior shows that they consume much nonwoody vegetation that leaves little trace. Aside from trees, beavers eat grasses and forbs on land and aquatic vegetation in the pond or at the lake bottom. Beavers are “central place foragers”: from the lodge where they live, they venture out in all directions to cut plants. They forage at greater distances upstream from their main lodge than downstream. This chapter discusses the range of plants eaten by beavers and where they harvest trees, their food choice and feeding behavior, seasonal changes of food preferences, food conditioning, food caches, and food processing. It also considers cafeteria-style food choice experiments that are conducted to test how beavers respond to food provided at their pond's edge.Less
This chapter explains how beavers select their food. Direct observation of the beavers' feeding behavior shows that they consume much nonwoody vegetation that leaves little trace. Aside from trees, beavers eat grasses and forbs on land and aquatic vegetation in the pond or at the lake bottom. Beavers are “central place foragers”: from the lodge where they live, they venture out in all directions to cut plants. They forage at greater distances upstream from their main lodge than downstream. This chapter discusses the range of plants eaten by beavers and where they harvest trees, their food choice and feeding behavior, seasonal changes of food preferences, food conditioning, food caches, and food processing. It also considers cafeteria-style food choice experiments that are conducted to test how beavers respond to food provided at their pond's edge.
Judith Schrempf-Stirling and Robert Phillips
- Published in print:
- 2018
- Published Online:
- January 2019
- ISBN:
- 9781447336013
- eISBN:
- 9781447336051
- Item type:
- chapter
- Publisher:
- Policy Press
- DOI:
- 10.1332/policypress/9781447336013.003.0008
- Subject:
- Law, Criminal Law and Criminology
Obesity has become a global health epidemic and, as a result, a vivid debate about who bears responsibility has emerged. The book chapter elaborates on three fundamental elements that significantly ...
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Obesity has become a global health epidemic and, as a result, a vivid debate about who bears responsibility has emerged. The book chapter elaborates on three fundamental elements that significantly influence agency in the context of food decisions: awareness and knowledge, the presence of alternatives, and addictive or addiction-like tendencies of human physiology and psychology. Under current conditions consumers do not have full agency to take full responsibility for obesity. Instead, corporations and governments play an active role in restoring consumer agency to make responsible food choices.Less
Obesity has become a global health epidemic and, as a result, a vivid debate about who bears responsibility has emerged. The book chapter elaborates on three fundamental elements that significantly influence agency in the context of food decisions: awareness and knowledge, the presence of alternatives, and addictive or addiction-like tendencies of human physiology and psychology. Under current conditions consumers do not have full agency to take full responsibility for obesity. Instead, corporations and governments play an active role in restoring consumer agency to make responsible food choices.
Paul O’Connor
- Published in print:
- 2012
- Published Online:
- May 2013
- ISBN:
- 9789888139576
- eISBN:
- 9789888180165
- Item type:
- chapter
- Publisher:
- Hong Kong University Press
- DOI:
- 10.5790/hongkong/9789888139576.003.0007
- Subject:
- Society and Culture, Asian Studies
Chapter 7 brings an even sharper focus to the discussion of religious practices by looking at the topic of halal food. This chapter sheds an important light on the ambiguity of food choices in Hong ...
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Chapter 7 brings an even sharper focus to the discussion of religious practices by looking at the topic of halal food. This chapter sheds an important light on the ambiguity of food choices in Hong Kong and the variety of conflicting decisions among the juvenile Muslims on the issue of food. Besides, it offers an unusual insight into the pastimes of local Muslims and exhibits how they incorporate these with the unique Chinese cultural climate.Less
Chapter 7 brings an even sharper focus to the discussion of religious practices by looking at the topic of halal food. This chapter sheds an important light on the ambiguity of food choices in Hong Kong and the variety of conflicting decisions among the juvenile Muslims on the issue of food. Besides, it offers an unusual insight into the pastimes of local Muslims and exhibits how they incorporate these with the unique Chinese cultural climate.
Gordon M. Shepherd
- Published in print:
- 2013
- Published Online:
- November 2015
- ISBN:
- 9780231159111
- eISBN:
- 9780231530316
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231159111.003.0023
- Subject:
- Neuroscience, Sensory and Motor Systems
The most important ultimate function of the human brain flavor system is making the right choices in consuming healthy or unhealthy food. The key to making these choices lies in the decision-making ...
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The most important ultimate function of the human brain flavor system is making the right choices in consuming healthy or unhealthy food. The key to making these choices lies in the decision-making mechanisms of our brains. Interest in these mechanisms has merged with the interests of economists, who for many years have realized that people make economic choices that are based on their value judgments about what they like. This chapter introduces the new field of neuroeconomics, a result of the merging of interests of neuroscientists and economists. As applied to the brain, it seeks to explore how the flavor system makes decisions that lead us to eat healthy or unhealthy foods.Less
The most important ultimate function of the human brain flavor system is making the right choices in consuming healthy or unhealthy food. The key to making these choices lies in the decision-making mechanisms of our brains. Interest in these mechanisms has merged with the interests of economists, who for many years have realized that people make economic choices that are based on their value judgments about what they like. This chapter introduces the new field of neuroeconomics, a result of the merging of interests of neuroscientists and economists. As applied to the brain, it seeks to explore how the flavor system makes decisions that lead us to eat healthy or unhealthy foods.
E.C. Spary
- Published in print:
- 2012
- Published Online:
- September 2013
- ISBN:
- 9780226768861
- eISBN:
- 9780226768885
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226768885.003.0008
- Subject:
- History, European Early Modern History
This chapter argues that food seems to be a domain in which everybody feels they are an expert, and that ordinary eaters should be responsible for making the right food choices for their own daily ...
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This chapter argues that food seems to be a domain in which everybody feels they are an expert, and that ordinary eaters should be responsible for making the right food choices for their own daily consumption. It demonstrates the historical significance of food, including its ephemeral, transient, and perishable qualities. It also explains that the history of food demands attention to the changing relationship between matter, knowledge, and meaning.Less
This chapter argues that food seems to be a domain in which everybody feels they are an expert, and that ordinary eaters should be responsible for making the right food choices for their own daily consumption. It demonstrates the historical significance of food, including its ephemeral, transient, and perishable qualities. It also explains that the history of food demands attention to the changing relationship between matter, knowledge, and meaning.
Ole Mouritsen and Klavs Styrbæk
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231168908
- eISBN:
- 9780231537582
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231168908.001.0001
- Subject:
- Sociology, Science, Technology and Environment
In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the ...
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In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.Less
In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.
E. Melanie DuPuis
- Published in print:
- 2015
- Published Online:
- September 2016
- ISBN:
- 9780520275478
- eISBN:
- 9780520962132
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520275478.003.0002
- Subject:
- Sociology, Social Theory
This chapter analyzes the emergence of the autonomous self, capable of free will. The bifurcation of American popular consciousness into a free “us” and a captured “other” started with slavery; and ...
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This chapter analyzes the emergence of the autonomous self, capable of free will. The bifurcation of American popular consciousness into a free “us” and a captured “other” started with slavery; and the Founders defined freedom according to whom they saw as not free, the slaves. The Founders divided the world into those who were “dependent” on outside influences (slaves, servants), and those who made choices by exercising their own “free will” (masters, property owners). The truly “free” were the self-controlled, and food choice became a sign of the virtuous exercise of free will. The chapter follows the development of the modern democratic nation in the Revolutionary period, in which the idea of a sovereign nation paralleled the idea of the free individual, capable of free will and in control. Diet, therefore, represents sovereignty through ingestive choice.Less
This chapter analyzes the emergence of the autonomous self, capable of free will. The bifurcation of American popular consciousness into a free “us” and a captured “other” started with slavery; and the Founders defined freedom according to whom they saw as not free, the slaves. The Founders divided the world into those who were “dependent” on outside influences (slaves, servants), and those who made choices by exercising their own “free will” (masters, property owners). The truly “free” were the self-controlled, and food choice became a sign of the virtuous exercise of free will. The chapter follows the development of the modern democratic nation in the Revolutionary period, in which the idea of a sovereign nation paralleled the idea of the free individual, capable of free will and in control. Diet, therefore, represents sovereignty through ingestive choice.
