Philosophy of Food Class Notes Spring 2019

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1: JAN 15

  • Introduction to the Course
  • Welcome
  • About the Course
  • Disciplines sampled: gastronomy, food history, bio-history, evolutionary psych, economics, politics, nutrition, microbiology, soil agronomy, food ethics.
  • Major Course Topics (see reading list): Microbiome, Macronutrition, Dietary Guidelines, Western Industrial Diet, Gastronomy, Food Philosophy, Food Histories, Plant Intelligence, Food and Animal Ethics, Environment and Agriculture, Food and Power, Food and Religion, Organic Diets.
  • Major Course Research Questions
  • Succeeding in the Course -
  • Prep Cycle - Monitor time commitments and results early on.
  • Keep Course Research Questions in Mind
  • Course Management (Websites in This Course)
  • Transparency and Pseudonyms
  • Assignments and Weights (defaults) for your Grading Scheme
  • Final Paper 20-25% .2
  • Final Essays 20-30% .3
  • Practicum 10-20% .2
  • Q&W 20-40% .3
  • Some Course Dates
  • Student Food biographies 1/22
  • Start optional Diet Review / Revision Phase 1 2/14 - 3/19
  • In-class writing workshop with previous student writing
  • In-class group writing exercise 3/12
  • SW1 Due 2/19
  • Start optional Diet Review / Revision Phase 2 3/19 - 4/18
  • SW2 Due 3/21
  • Journals completed 4/15
  • SW3 Due 4/23
  • Final Paper Due May 1
  • Final Essays due on Final Exam Day
  • Two potential small group exercises.
  • 1. What is Food exercise
  • 2. Food biographies.
Here are some prompts for you to consider as you prepare your food biographies:
  • How would you describe your diet? What categories of foods will you eat or not? On principle or preference?
  • Do you like foods related to your ethnicity? Do you cook?
  • How important or prominent is food in your memory as a child or your current life or both?
  • Do you engage in food related social media activity?
  • Are you a good cook? Do you dance when you cook?
  • Did your parents or guardians cook from scratch for you? Did they cook? Did you learn to cook?
  • How knowledgeable are you about nutrition? Is your experience of food connected to concerns about nutrition and dietary disease or not so much?

2: JAN 17

Assigned

  • Focus: These mainstream and well-regarded documentaries will quickly put a critique of the US Food System on the table. Check movie availability. Take some notes on: 1. Facts that you are surprised by, think important, or are suspicious of.; 2. Questions raised by the movie; 3. Claims or thesis that the movie's documentary evidence seems to support. Note segments or narratives. Try to note some names.
  • Sonnenbergs, C 1, "What is the Microbiota and Why Should I Care?"
  • Recommended: View one of these gut movies:

Sonnenbergs, C 1, "What is the Microbiota and Why Should I Care?"

  • How the world looks to a microbiologist! "Without microbes humans wouldn't exist, but if we all disappeared, few of them would notice." 10
  • Introduction to the Tube and digestion
  • Microbiota Case against the Western Diet
  • Sets the history of human diet in context. Agriculture already a big change, but then industrial ag / industrial foods
  • Adaptability of M remarkable. Makes us omnivores.
  • Baseline M - cant' be health Western Diet eaters. studies of groups like Hadza -- far more diverse.
  • 19 - Evolved Symbiotic relationship between us and bacteria --
  • types of symbiotic relationship - parasitic, commensal (one party benefits, little or no effect on the other), mutualism.
  • The heart warming story of Tremblaya princeps and Moranella endobia. (21) -- why we should be happy mutualists. Delegation and division of labor might create resiliance.
  • 22-30 - Cultural History and History of Science on Bacteria -- or, how germs got such a bad name.
  • Pasteur -- germ theory of diseases.
  • The Great Stink 1858 London, Miasma theory disproved, Cholera bacterium, not isolated until near end of century. Dr. Robert Koch.
  • 60-70's: Abaigail Salyers: early pioneer, 2008: Human Microbiome Project
  • Contemporary research: gnotobiotic mice. early fecal transplant studies of [Dr. Jeffrey Gordon].

Food Inc & Fed Up

  • Food Inc Notes As we review the movie, take notes to answer the following questions: 1) What are the distinctive features of an industrial approach to food? 2) What is the relationship of "organic" to "industrial"?

3: JAN 22

Assigned

  • Sonnenbergs, C 5, "Trillions of Mouths to Feed" (111-136)
  • Sonnenbergs, C 7, "Eat Sh*t and Live" (163-185)
  • Nestle, "Introduction: The Food Industry and 'Eat More,' from Food Politics", 2013. (1-30).
  • Student Writing: Food biographies

Sonnenbergs, C 5, "Trillions of Mouths to Feed"

  • Microbiota extinction -- not just from change in foods, less fermented foods, more sterile food and sterile environments.
  • To improve gut diversity, eat ferments and fiber. whole grains and rice. pets, gardens...pets help with our microbiota. (Elsewhere, food provokes an immune response. That's a good thing.)
  • introduces acronym: MAC -- these are really complex carbs.
  • Microbiota mechanisms:
  • direct response to diet, "recyclers",
  • life is hard for our M germs: no oxygen down there and transit time is fast. So they make SCFAs that can metabolize in the blood stream where there is oxygen.
  • Why feed the gut? Isn't that just more calories? (116) - No. people with high scfa diets lose weight, decrease inflammation, Western diet diseases. Back to the connection between satiety and nutritional health. (N - S - P)
  • Sig. claim: 117: "Providing more..."
  • History of research -- field doctors: Thomas Cleave, 70s "The Saccharine Disease" "Bran Man"; Denis Burkitt studies comparing Western and Africans on fiber, stool quality, and health. Note on "transit time". Overconsumption of refined carbs. (S&S mention here that public health attention didn't stay on refined Carbs. fear of fat, elsewhere "lipidphobia" took more attention.)
  • Carb chemistry/metabolism basics -- 120: also in our nutrition textbook chapters. Note unique types of saccharides in particular foods: read 121 and 126; Oligosaccharides ferment in gut. insulin resistance. Big point here. At the level of MACs, plant chemical diversity is reflected in diversity of M. and it's products.
  • 122: glycemic index and glycemic load. show how to look up food values. note that glycemic index isn't really an issue with most whole fruits and vegetables.
  • Measuring MACs - the authors acronym for Macrobiotically Available Carbohydrates. - no standard measure of dietary fiber (note discrepancies from above.) 124. mention that undernurished gut bacteria can start eating the mucus lining of the gut. (This was also in a segment of one of the gut movies.). Feed them or they'll eat you!
  • RDAs: 29/38 grams. Actual 15 grams/day. 126: Notes that not all complex carbs are available to the M.
  • research discovering enzyme in nori, a seaweed based sushi wrapper: found in Japanese guts. Helps digest fish. Note: Terrior. Local adaptation of the M.
  • 128: Dutch research on rich and poor M. richness of M correlates with anti-inflammatory effects, thinness, low insulin resitane, metabolic potential for procarginogenic compounds.
  • Gordon's famous 2013 FMT mouse research: need M and M-supporting diet. Note caveat 129. Can't just benefit from the microbes alone. Fecal transplant with poor diet killed off beneficial bacteria.

Refining MACs out of the diet.

  • What's wrong with refined cereal seeds (130) (like Montgomery's account). Wheat bread vs. Wheat berries. The form of the food matters to the fiber count. Highly milled whole wheat flour will behave differently in your gut that rough milled.
  • What about the Inuit?
  • What about excess gas? Interesting consolations.
  • 135: Note their dietary advice. A high MAC, non-industrial omnivorous diet.

Sonnenbergs, C 7, "Eat Sh*t and Live" (Recommended)

  • This chapter is more focused on diseases that have been treatable with new knowledge about the M, and the limits of that research currently.
  • Gastroenteritis, infectious diarrhea, -- culprits like Giardia, Salmonella, and norovirus.
  • Immunological effects of the M: "colonization resistance" - mechanisms (165) - crowding out, bacteriocidal chemicals. Problematic nature of antibiotics in the M.
  • C. difficile (Cdiff) -- associated disease CDAD. 14,000 deaths in US a year. why antibiotics don't always help. spores.
  • 2013 Dutch FMT therapy for CDAD - 94% cure rate (note earlier researcher in 50s who tried this.)
  • Antibiotics -- Interesting that Americans not only eat the Western Diet, but take high levels of antibiotics. Effects of Cipro on M. -- decrease in volume (-10-100x) and diversity of bacteria (25-50% of species). Test subject had diverse responses. Some recovered M in several weeks. Some sustained damage. 2nd round of Cipro hurt everyone's M. Microbes in the gut can trigger immune responses and some even release anti-biotics directly at pathogens.
  • IBS and IBD - 177: Finding your personal "transit time".
  • Difficulties with FMT as a therapy: dangers in introducing new bacteria into someone's gut. Might be hard to remove. (Like issue of releasing GMOs in environment.)
  • Limited results from FMT in humans for obesity treatment. or inflammatory bowel disease.

Some implications of Microbiome research

  • The form of the food you eat partly determines the kinds of nutrition you can get from it.
  • Nutritional information about the food is incomplete for assessing potential nutrition from the food.
  • Which part of you eats the food affects what kind of nutrition (and other benefits) you receive from it.

Nestle, "Introduction: The Food Industry and 'Eat More,' from Food Politics"

Intro: "This book exposes the ways in which food companies use political, government and professional support for the sale of their products."
  • Note opening picture of food industry: overproduction, connection to publicly traded companies creates need to sell more.
  • On the other hand, this model worked well to meet nutritional deficits that continued well into the 20th century for many americans.
  • historic note: early 20th century still battled nutritional disease from inadequate calorie intake. Then shift to overconsumption.
  • her professional experience (3) with editing Surgeon General's report: no "eat less meat" - Government gave up producing the report in 2000. Authoritative advice would have required some "eat less" messaging. Could say "eat less sat. fat". (Note nutritionism.)
  • Side note: "New Dietary Guidelines Crack down on Sugar but red meat gets a pass," NPR Jan 7, 2016 [1]
  • her thesis: "that many of the nutritional problems of Americans—not least of them obesity—can be traced to the food industry's imperative to encourage people to eat more in order to generate sales and increase income in a highly competitive marketplace."
  • note her concise nutrition advice on p. 5ff. A bit old school and reductive.
  • 7ff: stats on diet and mortality, childhood obesity. Note that she does endorse "energy balance" as legitimate (more so than in Fed Up, but she would agree with their point)
  • 8ff: food production and consumption trends. more total daily calories (3200 in '70 to 3900 in the 90's), increased consumption of low fat foods, more restaurant food, where we are in relation to USDA advice. see p. 10. low variety of food in actual diets.
  • 10: Conclusion on sources of excess in American diets. Read.
  • 11: dimensions and trends in food industry and international - European diets are approximating US diet in calories from fat. "nutrition transition" idea that as cultures move from primary healthy diets to industrial diets they ironically seek more calories and want cheap calories. US less than 10% of income on food (see wiki links for more)
  • Some food economics: percent of food value from farming across food types p. 17. Advertising spending on industrial food, using philanthropy for branding, new food products (25)
  • Follow data: size of industry, timeline of tobacco company purchases of industry. Farm value vs. Marketing of industrial food. p. 18. Stop to consider explanations.
  • Why might it matter if farm value in food products is a declining proportion of food value in dollars?
  • Social trends: half of all meals consumed outside the home, 25% as fast food, female labor market participation, changes in perception of "cooking". Scratch cooking associated more with sub-cultures.
  • Q: Is there a basic conflict between good food policy and treating food as a product that free markets can optimize?

Notes to Gut Documentaries

Food Biographies - a short ungraded writing assignment

  • Please write a paragraph in answer to the following questions by Wednesday, January 23, 2019, 11:59pm.
  • Topic: What kind of eater are you? How would you describe your relationship to food?
  • Here are some prompts for you to consider as you prepare your food biographies:
  • How would you describe your diet? What categories of foods will you eat or not? On principle or preference?
  • Do you like foods related to your ethnicity? Do you cook?
  • How important or prominent is food in your memory as a child or your current life or both?
  • Do you engage in food related social media activity?
  • Are you a good cook? Do you dance when you cook?
  • Did your parents or guardians cook from scratch for you? Did they cook? Did you learn to cook?
  • How knowledgeable are you about nutrition? Is your experience of food connected to concerns about nutrition and dietary disease or not so much?
  • Prepare your answer and submit it in the following way:
  1. Do not put your name in the file or filename. You may put your student id number in the file. Put a word count in the file.
  2. Format your answer in double spaced text in a 12 point font, using normal margins.
  3. Save the file in the ".docx" file format using the file name "Food Bio".
  4. Log in to courses.alfino.org. Upload your file to the Q&W dropbox.

4: JAN 24

Intestines.jpg

Microbiomepic.png


Assigned

  • Gastropod episode, "The End of the Calorie"
  • Focus: The Gastropod episode will give you alot of information about the way the "calorie" came about as a unit of measurement and the complexity of measuring food energy.
  • Moss, Michael. Chapter 4, "Is it Cereal or Candy," Salt Sugar Fat. (pp. 68-93)

Gastrpod, "The End of the Calorie"

  • Antoine Lavasier — Guinea pig in coffee urn - we “burn” food chemically. Change in temperature of water the pig is in. 1st “calorimeter”. Axed in French Rev.
  • Later defined by a german scientists (Favre and Silbermann in 1852 or Mayer in 1848) as: Amount of heat energy to raise 1 gram of water by one degree centigrade from 14.5 to 15.5 at sea level.
  • We still use calorimeters......museum of calorimeters also (Penn State). Nestle recounts seeing example of a room calorimeter. Visit to contemporary calorimeter. USDA site in Maryland (see photo): Converted walk in cooler. Implication that the woman with the sewing machine “made a mess”? 8:50
  • Bomb calorimeter. You burn the food. Segment on how it works.
  • Wilbur Atwater. Atwater values. USDA scientist. “Father of nutrition science” (Nestle likes him.). 4,000 food values. Method...omg. Potental energy (bomb cal value) - excretion = value. 4 cal/gram of carb or protein. 9 calories per gram of fat. (7 alcohol).
  • Recent evidence about variability of calorie values — researchers repeating Atwater research, but using additional measures. David Baer and Bill Rumpler both work at the Food Components and Health Laboratory at the USDA-ARS headquarters, in Beltsville, Maryland. Check out Baer and his colleagues' papers on the difference between the calories on the label and those our bodies can extract for almonds and walnuts.b. “The food is free, but you have carry ...”. 5-6% off on tree nuts, 30% on almonds, 21% walnuts,
  • Richard Wrangham is the author of Catching Fire: How cooking made us human. Harvard medical anthropologist. —
  • First to show that cooking changes food to allow earlier digestion (small intestine) and greater calorie recovery. 30% for starch. Also cooked meat, peanuts. All research on mice (and pythons). Still hard to say what the variation will be for us. Maybe 20-50%, depending upon food.
  • What about heat extrusion, also called Food Extrusion? (Used in cereals.). Industrial food might raise calorie levels relative to atwater values. That's a good thing, right? Or is it? (Note that early digestion means less activity for large intestine.)
  • Digression on Food Extrusion (not in podcast):
  • [2]
  • So, if extrusion damages nutrition, what about pasta? Why doesn't it have a high glycemic index like breakfast cereals?
  • "In pasta products, gluten forms a viscoelastic network that surrounds the starch granules, which restricts swelling and leaching during boiling. Pasta extrusion is known to result in products where the starch is slowly digested and absorbed (59,60). Available data on spaghetti also suggest that this product group is a comparatively rich source of resistant starch (61). The slow-release features of starch in pasta probably relates to the continuous glutenous phase. This not only restricts swelling, but possibly also results in a more gradual release of the starch substrate for enzymatic digestion. Pasta is now generally acknowledged as a low glycemic index food suitable in the diabetic diet. However, it should be noted that canning of pasta importantly increases the enzymic availability of starch, and hence the glycemic response (62).[3]
  • Indivudal variation: age, gender, muscle mass.
  • Sarah Haley — scientist claiming counting calories didn’t work for weight reduction. After second child, big change in metabolism.
  • CALORIES AND THE GUT MICROBIOME - how does microbiome affect calorie processing.
  • Peter Turnbaugh's lab at the University of California, San Francisco, promises "better living through gut microbes." In our conversation with him, we discussed this study on the effects that transplanting gut microbes from lean and obese twins had on the weight of mice. Further examples of the impact of microbes on energy balance can be found in this paper on one woman's weight gain following a fecal transplant, and this paper on how risperidone is associated with altered gut microbiota and weight gain.
  • microbiota creates variation in calorie capture.
  • 36:45. Sarah Hailey comment.
  • CALORIE REPLACEMENTS?
  • Susan B. Roberts is the creator of the satiety-based "iDiet." She has also done extensive research into the accuracy of calorie counts on menu labels. David Ludwig's book, Always Hungry?, also proposes measuring foods based on their satiety score. Adam Drenowksi's Nutrient-Rich Food Index is explained here.
  • They acknowledge that we don’t have a better standard, but other methods might tell us more.
  • DAVID WISHART AND METABOLOMICSDavid Wishart's research group is based at the University of Alberta. You can check out the Human Metabolome Project Database online here. And the Israeli study on personalized nutrition based on individual glycemic responses is available online here.
  • WHY THE CALORIE IS BROKEN
  • We wrote a feature article for Mosaic, the online publication of the Wellcome Trust, to accompany this episode. You can read it online here.
  • THE CHEMICAL DEFINITION OF THE CALORIE
  • In the episode, we say that a calorie is the amount of heat energy needed to raise the temperature of one gram of water by one degree centigrade, from 14.5º to 15.5º, at one unit of atmospheric pressure. This is accurate, but it is misleading, because throughout the rest of the episode, we are discussing a different kind of calorie—the kilocalorie, which is the amount of heat energy needed to raise the temperature of one kilogram of water by one degree centigrade. The kilocalorie is the number we see on our food labels and recommended daily allowances, but no one other than chemists actually calls it the kilocalorie. Instead, it has been shortened to "calorie" on labels and in everyday usage. Throughout our episode, we follow common practice by calling a kilocalorie a calorie, but then we mistakenly gave the definition of a true calorie without noting the difference. We apologize for any confusion!
  • The University of Alberta's David Wishart offers us a glimpse of the future, in which truly personalized nutrition advice will evolve from the emerging science of how the chemicals in our bodies interact with all the different chemicals in the food we eat. And Susan Roberts, director of the energy metabolism laboratory at the Tufts USDA nutrition center, suggests an alternative unit as a replacement for the traditional calorie.

-

Moss, Ch. 4, "Is It Cereal or Candy?"


  • John Harvey Kellog vs. Will Kellog. Drama at Battle Creek Michigan.
  • note early ad claims by Post for Grape-Nuts and Postum -- shows something about food psychology and tendency to fad diets.
  • $660 million to $4.4 billion 1970 to mid 80s.
  • breakfast cereal growth coincided with increased labor participation by women. Easy meal to eliminate cooking for, especially with cheap milk.
  • Ira Shannon, Dental activist!, measures sugar content on breakfast cereals after Feds refuse. 74
  • Jean Mayer, Harvard nutritionist, big deal, early obesity research. title for chapter from an essay of his. urged moving cereals over 50% sugar to the candy aisle. Look at current and puzzling data for frosted flakes [4].
  • note nomenclature issue in the public policy discussion: breakfast cereals v. breakfast foods. who cares?
  • 76: Key theoretical claim: The breakfast cereal industry responded to concern over sugar in part by developing market campaign to children and by putting marketing in charge of product development (85)
  • 76ff: political story of sugar in 1977 -- FTC over responds to concern about marketing of cereals to kids by banning all advertising to kids. battle between advertising lobby and FTC. advertising ban failed. Washington Post labels it "the National Nanny". role of gov't issue. "social engineering". still, FTC report was credible and damning on the topic of advertising sugar to kids. note the industry documents showing the industry's effort to "engineer" their consumer.
  • 2/3 price of the cereal is in the advertising (!).
  • 1990's competition from store brands -- 82ff: note value of minute market share movements. "product news" - continual change in marketing. Kellog is losing out at one point, Moss finishes chapter with their strategic response: concept of "permission" (when a taste is close enough for the consumer to say that had an experience of a real thing through the taste, example: the taste of rice crispy treats in a cereal. "We didn't have to be literal. We just had to have the flavor spot on." (87)
  • Key theme from Kellog's market share loss: This is a real crisis for a food company. 87ff. CinnaMon/Bad appple campaign
  • odd twist - the "Cinnamon" and "bad apple" commercials. [[5]]
  • Frosted Mini-Wheats became "brain food". fraudulent research. 91-92 Commercial in this NPR story Also, check out these oldies. [6]
  • Kellogg even tried comparing kids who ate Mini-Wheats to kids who skipped breakfast!
  • Interesting. Possible thesis: We entered a "post truth" era in the food industry before politics.
  • The Kellogg story reinforces the idea that food may be a difficult business to subject to the demands of publicly traded corporations. (Note: Doesn't mean food can't benefit from other market realizations.)

5: JAN 29

Assigned

  • Nix, Stacy. Chapter 2: "Carbohydrates" Williams' Basic Nutrition and Diet Therapy (pp. 13-30).
  • Complete Carbohydrates worksheet (10 Q&W points)
  • From the main wiki page, follow the link to the carbohydrates worksheet (https://wiki.gonzaga.edu/alfino/index.php/Carbohydrates). Copy and paste the worksheet into a word document, fill it out, and print it. You can make additional notes or edits in class, but I will collect these in class for credit.


Nix, Chapter 2, "Carbohydrates"

  • Nature of
  • Carbs are a source of short term energy. All Carbs break down into sugars during metabolism.
  • Scale of simple to complex. Simple sugars (monosacharides) don't even require digestion. Starchs are complex and "slow burning".
  • Limits to the "energy" metaphor:
  • carb levels and types help regulate other processes like insulin response,
  • fiber helps with useful bacteria production, appears to reduce colon cancer, helps with bowel function and avoidance of diverticulosis.
  • carb types and level signal body to break down protein for energy or not.
  • soluble fiber binds bile acids, lowering cholesterol
  • per capita HFCS (high fructose corn syrup) up from .12 tsp daily in 1970 to 11.18 tsp in 2008.
Note warning on high fiber low iron-rich diet. Phytic acid in this diet can cause iron deficiency. You can get too much fiber, but most Americans don't.
  • Functions of
  • reserve fuel supply is stored as glycogen in muscles [[7]] and blood sugar. Roughly 1-2 hours of aerobic exercise. glycogen also stored in the liver to regulate blood sugar.
  • carbs keep us from going into ketosis, but as we've noted, you can have a diet based on having your body in a state of ketosis.
  • Digestion
  • primarily in small intestine, through enzymes such as amalyse from the pancreas, and from the "microvilli" of the intestine which contain specific disaccaridases: sucrase, lactase, and maltase. (digression from p. 26 text box on dairying as textbook case of gene-culture co-evolution.)
  • As we learned earlier in the term, you can think of carbs as feeding both you and them. Neither fat nor protein get into the large intestine in significant amounts. We feed our gut bacteria with carbs.
  • Recommendations
  • decrease added sugar to less than 10% of calorie intake. Current ly 28 teaspoons of added sugar a day.)
  • increase proportion of complex carbs.
  • Two practical take aways:
  • Calculating Carb amounts for your diet and noticing carb types and values in your diet. Think about your "carb profile". Is it tilted toward a high glycemic diet?
  • Understanding carb related advertising and health claims. How and why does industrial food tend toward refined carbs?

6: JAN 31

Assigned

  • Moss, Michael. Chapter 8, "Liquid Gold," (pp. 161-181)
  • Nestle, Marion. Chapter 1: From "Eat More" to "Eat Less" 1900-1990 (pp. 31-50).
  • Discuss Assignment Rubric and Application

Moss, Ch. 8, "Liquid Gold"

  • Stories told in this chapter: Dean Southworth and Cheese Whiz; James Lewis Kraft, cheese entrepreneur!; story of cheese in the US food economy; Kraft marketing of Philadelphia cream cheese and Paula Dean story; closing research on visible/invisible fats. There is no upper bliss point for fat!
  • Cheez Whiz; altered from original, but never a gourmet experience. Pretty much no cheese in it.
  • Am cheese consumption: 33pounds/year; 50 gallons of soda
  • traditional consumption of cheese (mention Cesare & Ornella)
  • Kraft orgins story: invented canned cheese. used in field rations. 1928: Velveeta, high sodium as by product of industrial process.
  • point is that industrial cheese can be made in a few days. fresh cheeses are quick, but real solid cheese can take 18 months or more to mature. (Is that a real value or just an old way of doing something?). note 167.
  • Cheese in US food economy
  • anti-fat campaign of 80s led to overproduction of milkfat ("Cows can't make skim milk" - maybe a clue that something's backwards), gov't subsidized milk and cheese; huge warehouses of cheese (1.9 billion pounds at a cost to taxpayers of 44billion a year) ; Reagan admin stopped this, but also raised funds from the industry for new marketing efforts to promote milk consumption. Note the gastronomy segement 171-172 - ex Kraft cheese expert Brookmann.
  • Current data on US Government cheese purchases. [8]
  • Philadelphia Cream Cheese
  • "sliced" didn't work. spreading is part of the fun, but also suppresses serving size information. p. 174: no bliss point for fat.
  • Kraft Mac & Cheese. Nutritional profile might not look bad at first glance [9], but check out this comparison [10]
  • Early social media marketing effort using Food network star Paula Dean (read 178) and social media to generate interest. creating food culture. 5% boost in sales.
  • 2008 Dutch research
  • visible / invisible fats and satiety, perception of fat. results: everyone underestimated fat content, visible fat group full faster, about 10% more.
  • Personal advice: buy whole fats and eat them sparingly and mindfully. Compare satiety with Costco sized skim-fat products.
  • Puzzle: many cultures eat much more cheese than Americans. French 53, Italy 44, Germans 46, yet do not suffer dietary disease from it as we do.
  • Previous student comment: "This material makes me really glad that I don't like cheese."

Writing Discussion 1: Working with the Assignment Rubric and old student writing

  • We will look at the Assignment Rubric for formal writing in the class and a couple of pieces of writing from last semester.
  • 10 minutes:
  • Here is the prompt for SW1 from last semester: What is "food value"? Why is it so hard to determine the value of food(s)? Consider the different ways that food(s) can by valued (nutrition, cost, quality, satisfaction) in formulating your answer. Are the "real" and "fake" food values? Have you found any useful approaches to solving this problem?
  • Please browse to the Sharepoint site, Student Writing Food, SW1 and read two works: Lark and Quokka. Can you see differences in the writing and content quality of these two pieces of student writing?

Nestle, Chapter 1, "From Eat More to Eat Less"

  • this reading gives more detail to the argument as summarized in the Intro. You could say that we are the victims of an industry that succeeded too well!
  • early history of USDA survey of food supply and consumption, 1909. (interesting to note that early studies in the 1890s predate knowledge of vitamins and dietary causes of conditions like beriberi, pellagra, and scurvy.
  • USDA missions: 1. promote reliable and secure food supply. 2. Educate public about food. (Big point: These goals are not in conflict until food abundance ("nutrition transition".)
  • "food groups" approach since early 20th century. War food policy, post-war "food for freedom" promotes sugar and candy. "eat more". Even in 1950's people weren't hitting RDAs in some areas. response of US gov't "eat more". 1960s war on poverty also reinforced "eat more" (recall %33 poverty rate).
  • McGovern committe is the pivot point on "eat more" "eat less". Ancel Keys, explaining increase in heart disease since war, uses comparative data on food cultures with plant based diets. Hits on lipid hypothesis. reduce calories from fat. go low fat.
  • details from the infamous 1977 hearings, p. 40-41. replaced "reduce consumption of meat" with "choose meats, ....which will reduce saturate fat intake."
  • 43: Surgeon General's contribution -- 1979 first attention to processed foods nutritional value, publication Healthy Peoplerecommended less red meat (last time Fed Gov't would do that). Instead, switch to lean meats.
  • back to USDA guidelines: 1985, first mention of maintaining ideal weight. "avoid too much" instead of "eat less". 49: consensus among nutrtitionists in late 1980s. Series of authoritative reports against high fat meat. consensus on limits of calories from fats, salt. consensus on need to restrict overall calorie intake as well.
  • note last page summary: transition in 1980s of not resisting the consensus from the nutritional community, but using it to market nutrients. This coincides with the thesis of "nutritionism". Beware of nutrition marketing. You are often being sold being marketed foods that have added industrial versions of nutritional properties removed in the industrial process.
  • Some inferences from Nestle's narrative: We have had the food politics that you would expect from the historical and social conditions of our culture. The historical conditions of malnurishment and insecure food supplies, along with economic organizations that are motivated to increase profit and production gave us a kind of momentum that produced food in abundance. But it was hard for the political system, having developed political and institutional systems of support for increasing production of food products, and cheap calories, to transition to a world in which the best nutritional advice was to tell people to eat less of many kinds of foods. Meanwhile, food science and the rise of industrial food products gave major food producers a way of contributing to nutrition (ex. fortifying industrial flour and polished rice) or manipulating nutritional advice by altering the chemistry of the product to market on an isolated nutritional claim.

7: FEB 5

  • Nix, Stacy. Chapter 3: Fats Williams' Basic Nutrition and Diet Therapy (pp. 31-46)
*Writing Workshop with previous student writing

8: FEB 7

  • Pollan, Michael. Part 2: The Western Diet (pp. 83-136)
  • Nestle, Marion. Chapter 2, Politics Versus Science -- opposing the food pyramind, 1991-1992 (pp. 51-66).

9: FEB 12

  • Nix, Stacy. Chapter 4: "Proteins" Williams' Basic Nutrition and Diet Therapy (pp. 47-63).
*Group writing exercise

10: FEB 14

  • Barber, Dan. Introduction The Third Plate: Field Notes on the Future of Food, (1-22).
  • US Dietary Guidelines
  • The Lancet, Carcinogenicity of consumption of red and processed meat
  • Acad of Pediatrics on Vegetarian and Vegan Diets.
  • (Optional) Diet Review / Revision Starts - finish 1st round by 3/19

11: FEB 19

  • Montanari, Massimo. Food is Culture, (1-26).
  • SW1 due
  • Nix, Stacy. Chapter 4: "Vitamins" Williams' Basic Nutrition and Diet Therapy (pp. 94-126).
  • Vitamins - quiz (questions ahead of time)

12: FEB 21

  • Jonathan Silvertown, Dinner with Darwin, Chapters 1-5.

13: FEB 26

  • Dinner with Darwin, C5-8

14: FEB 28

  • Rachel Lauden, Cusine and Empire Introduction and Chapter 1, "Mastering Grain Cookery, 20,000 to 300 bce", p. 1-55

15: MAR 5

  • Ethics Day 1
  • Chamowitz, What a Plant Knows. Chapter 1, "What a Plant Sees"
  • Chamowitz, What a Plant Knows. Chapter 5, "How a Plant Knows Where It Is"
  • Lecture: Summary of UNFAO report and some criticisms
  • Alfino, "Report of the Mission to Colony B"

16: MAR 7

  • Ethics Day 2
  • Fischer, Bob, "Arguments for Consuming Animal Products" (241-266)

17: MAR 19

  • Bread Day
  • Barber, Dan. Chapter 30: "Bread" (pp. 382-409)
  • Diet Review and Revision Exercise (optional) Phase 1 ends. Phase 2 begins - finish by April 18

18: MAR 21

  • Andrews, Geoff. Chapter 2: "The Critique of 'Fast Life'" The Slow Food Story (pp. 29-47).

19: APR 26

  • Montgomery, David. Chapter 1: " Dirt: The Erosion of Civilizations(pp. 9-25);
  • Montgomery, David. Chapter 2: "Skin of the Earth" Dirt(pp. 9-25);

20: APR 28

  • Gopnik, Adam, "Who Made the Restaurant?" from The Table Comes First, 2012, (pp. 13-57).
  • Diamond, Jerome. "Agriculture's Mixed Blessings" (180-191)

21: APR 2

  • Montgomery, David. Chapter 3: "Rivers of Life" (pp. 27-47)
  • Montgomery, David. Chapter 4: "Graveyards of Civilizations" (pp. 49-81)

22: APR 4

  • Soler, Jean. "The Semiotics of Food in the Bible" (55-66)
  • Focus: Soler take us deeper into both the dietary regimes of the Judeo-Christian tradition, as well as some philosophical considerations that might go into choosing a diet based on "trophic level".

23: APR 9

  • Montgomery, David. Chapter 7:
  • Montgomery, David. Chapter 8: "Dirty Business" (pp. 179-215);

24: APR 11

  • Wallace, Cuisine of Contact (1-31)

25: APR 16

  • Montgomery, David. Chapter 10: "Life Span of Civilizations" (pp. 233-246)

26: APR 18

  • Montgomery, "Green Manure" (90-114)
  • Lecture: Some Agrarianism. Fairlie.
  • Pinker, "Sustenance" (68-78)

27: APR 23

  • Barber, Dan. Chapter 12: "Land" (pp. 158-173)
  • Estabrook, Barry. "Hogonomics" (142-149)
*SW3 due

28: MAY 5

*Ethics Day 3
  • McPherson, Tristram. "The Ethical Basis for Veganism"
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