FOOD PRESENTATION FOR SOCIOLOGY

1. When you google “american food”: FOOD

2. WHERE OUR FOOD COMES FROM

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. RULE #1: DON’T FUCK WITH PEOPLE WHO HANDLE YOUR FOOD http://www.youtube.com/watch?v=_v1mp8X6EI0&feature=player_embedded

10. 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

11. 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.

12. RESTAURANT FOOD POISONING ETIQUETTE I Didn’t Order Salmonella

13. 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

14. HOW CAREFULLY THE FOOD GETS PREPARED http://www.youtube.com/watch?v=I4peC31MgLE&feature=related

15. Where Does Our Food Come From?

19. 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

20. 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

21. The Old Pyramid

22. The New Pyramid The small yellow area is oils (sugar has been removed from the pyramid.)

23. 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.

24. 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.

25. 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

26. 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.

27. 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

28. 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

29. 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.”

31. olives

32. some fish

33. avocados

34. canola oil

35. corn oil

36. cottonseed oil

37. olive oil

38. safflower oil

39. soybean oil

41. beef fat (tallow, suet)

42. chicken fat

43. pork fat (lard)

44. stick margarine

46. FOOD