Snacking and Skipping Meals

My main observation when looking at our food journals was a majority of people tend to snack often during the day, which could be due to time constraints or lack of appetizing choices at the dining halls. While some of us tended to eat healthy, delicately prepared meals, some of us got quick, unhealthy meals on the go with lots of going out to eat away from the dining halls on the weekends.

            According to David Crawford, writer of Snacking Behaviors of Adolescents and their Association with Skipping Meals, 87-88% of adolescents from ages 12-18 snack at least once a day, which evidently leads to an increased chance of skipping meals, another common theme among students at DU. The main problem many adolescents have is snacking too much on unhealthy food items. Snacks provide 25% of our total energy intake needed for one day, and by over-indulging on this salty, crunchy, tasty foods, unhealthy food patterns involving too much snacking have lead to the increased obesity rates seen in youth all around the country (Crawford). As I eat flaming hot Cheetos while writing this essay, I realize I am also a huge culprit of the snacking food trend.

            Regular meal patterns without constant snacking are important because they provide greater dietary diversity, healthier food choices and higher nutrient intake. However, due to lack of time and temptation of unhealthy snack options, a majority of people tend to snack. According to the study conducted by David Crawford, snacking occurs more often in urban areas in people with higher incomes and education levels. This observation could very well explain the eating habits of many DU students. With education being a primary focus in a majority of student’s lives, eating full meals becomes secondary and snacking becomes frequent. The study also stated that a majority of people snack most often after or during school, with females snacking more often than males (Crawford). 

            What is most shocking about this study is the potential correlation snacking has with skipping meals, which could lead to even more unsafe, unhealthy eating habits. In adolescents, 20% of students skipped breakfast, 12% skipped lunch, and 2% skipped dinner (Crawford). This is also another observation I personally relate with. I often tend to skip lunch during the day due to a hectic schedule, too big a breakfast, snacking during the day, and irregular meal times. I often get hungry when the dining hall is closed, so snacking in order to cure starvation is the only real alternative. In addition, those who snack late at night while doing homework are more likely to skip breakfast, which could potentially explain while some food journals often lacked a breakfast or contained a breakfast almost too small to be considered a real meal. Not only does snacking lead to skipping meals, snacking can tend to lead to other secondary health practices. Those who skipped meals more often were more likely to drink alcohol, smoke, and participate in unhealthy weight control behaviors like dieting and binge-eating (Crawford).

            As seen through DU student’s eating habits and the survey conducted, snacking often and skipping meals in more than common. This unhealthy practice can often lead to health concerns, which can affect one’s work ethic, sleeping patterns, and everyday life. While many DU students attempt to eat healthy, the options available make this alternate lifestyle difficult. In order to change this prevalent eating habit, a wider variety of healthier snack options need to be provided by selling more health foods and removing less healthy options. I hope to benefit from this change by eating something like a fruit or vegetable instead of flaming hot Cheetos. 

Works Cited

Crawford, David. "Snacking Behaviours of Adolescents and Their Association with Skipping Meals." International Journal of Behavioral Nutrition and Physical Activity. BioMed Central, 17 Sept. 2007. Web. 15 May 2012. <http://www.ijbnpa.org/content/4/1/36>.

Thoughts on Food Journal

The food journals we looked at were surprisingly less identical than I had expected. However, a majority of people tend to snack often during the day, which could be because of time constraints or lack of appetizing choices at the dining halls. While some of us tended to eat healthy, delicately prepared meals, some of us got quick, unhealthy meals on the go with lots of going out away from the dining halls on the weekends. A majority of parts of meals tended to be carb-loaded: being either pizza, pasta, or toast.
Overall, many meals tended to be somewhat small, leading to more snacking throughout the day.

a less than healthy food journal

Warning: I was gone all weekend at a fraternity formal, so my diet was thoroughly worse than usual. Due to the rowdy weekend, my consumption of food was pretty much forgotten and I was close to starving all weekend.
Thursday: 10AM: wheat toast with butter and honey, greek yogurt with granola, and lemon-lime gatorade
12:45 PM: Cheetos and a class of water
2PM: berry yogurt parfeit
630PM: noodles and company. Whole grain tuscan linguini (consists of broccoli, onions, red peppers, and mushrooms, with noodles and wine sauce) with a side of flat bread and water
Friday: 930 AM: onion and spinach omelet with hot sauce, hash browns, wheat toast with butter, and water
1 PM: noodles and company again. Same meal of tuscan linguini
7PM: cheese pizza from dominoes
Saturday: 10AM: nutri-grain bar and breakfast bread
2PM: goldfish as a snack
8PM: ceasar salad, ravioli with white cream sauce, garlic bread, and tiramasu
Sunday: 10AM: nutria-grain bar, berry flavored.

"Cheese Head"

Cheese appears in a majority of the meals I eat. Whether it be macaroni and cheese, an omelet sprinkled with highly processed cheese from the dining hall, or cheesecake, I have always really enjoyed cheese for its taste and variety. Cheese is a basic, popular food item given its own little space on the food pyramid. As most of us know, cheese is made from the milk of animals, the most common animal being a cow. However, different cultures use different animals in order to retrieve their milk. Greeks use mares and goats while Early Egyptians used camels. Cheese can be made into a variety of forms: raw, pasteurized, sweet or sour, whole, skimmed, or cheeses made with extra cream (Credo Reference). A majority of cheese today is produced in factories and can be chemically created in order to produce a plethora of flavors and designs. For example, the bluish tints found in bleu cheeses is made from mold. Holes in swiss-cheese are formed by bacteria, which produce a gas that gets trapped in cheese, thus creating holes. Although it may sound like an unsanitary process, microorganisms allowed to develop in cheese during the ripening process are the main reason why cheese is so diverse in flavor and taste.

Through the use of science, like microbiology and chemistry, producers of cheese can use the milk protein casein and other complex lactic acid processes in order to create your basic block of cheese. (Credo Reference). All of the different kids of cheese are categorized by the methods used to create them, their place of origin, and the types of milks used in their making. Hard cheeses are cheeses like Parmesan, Romano, Cheddar, Gouda, and Provolone, each type of cheese improves with age. Soft cheeses like Gorganzola, Muenster, Cottage, and Ricotta are all cheese made to be consumed within a short period of time. There are also cheeses for the health conscious, cheeses with low-fat and low salt-content like Baby Swiss, Montrachet, and Bucheron. Throughout the history of production and the combination of cultures, today there is an unending amount of choices of which cheeses to eat, each cheese saying something about where it was made or the story that went into making it.

History of cheese in America originated in Wisconsin, the cheese capital of America, also known as America’s dairyland. Today, Wisconsin has over 600 styles and varieties of American cheese. But why Wisconsin? When Europeans immigrated and colonized America, they found climatic conditions in Wisconsin suitable for farming, which eventually lead to cattle farming, and the storing of the excess milk they removed from cows lead to the formation of an abundance of cheese (Wisconsin Milk Marketing Board). In the mid 1800’s, the first small scale industrial cheese factories were made, using neighbors cows for milk and producing cheese to sell to neighbors. In 1859, cheese became considered fully industrialized by Hiram Smith, a farmer on the University of Wisconsin Board of Regents. The cheese industry in Wisconsin further expanded, and become economically influential for the state. The industry grew and grew in prosperity until today, where there are 12,000 dairy farms with 1.26 million cows. This makes 20,630 pounds of milk per year and a large amount of this milk goes to the production of cheese. No wonder Wisconsin is known nation wide for their cheese, they produce 2.6 billion pounds of cheese a year (Wisconsin Milk Marketing Board).

What I found most interesting about my discovery of cheese production and history is something I already knew. The variety of cheeses that can be made leaves me dumbfounded. The prime ingredient in cheese is milk, and I had no idea how many methods and intricate processes go into the formation of good cheese, and good cheese only gets better with time. In terms of my personal relationship with food, learning this information has only improved my relationship with cheese. It makes me excited to try all the types I have yet to experience, widen my horizons by trying a cheese made from camel milk instead of the traditional cow. I plan on going to one of the cheese festivals Wisconsin provides, or maybe go to a cheese and wine tasting event when I make it to the age of 21. Although I am somewhat disgusted with the amount of microorganisms and bacteria used in the creation of cheese, this is something I can ignore because my love of cheese overcomes my thoughts about eating mold. Even though I am not from Wisconsin, I guess you could consider me a “cheese head.”

Work Cited

"cheese." The Columbia Encyclopedia. New York: Columbia University Press, 2008.

Credo Reference. Web. 07 May 2012.

"Join Us on a Tour of Wisconsin's Storied Cheesemaking Past." History of Wisconsin

Cheese. Wisconsin Milk Marketing Board, 2012. Web. 07 May 2012.

<http://www.eatwisconsincheese.com/wisconsin/history_of_wisconsin_che

ese.aspx>.

Meat vs Morality

Both Pollan and Cook’s articles discuss how the meat industry affects our society. These articles talk about the moral compass of Americans when it comes to eating meat and the safety of workers who must deal with the grueling conditions that come with providing individual Americans with 75 pounds of chicken per year.

Pollan’s article focuses on the “humanity” and treatment of animals, discussing how a recent phenomenon has made cruelty towards animals seen as a form of discrimination. What I found interesting in terms of preparation and production is when Pollan talks about how animals are slaughtered, stating the decreased amount of contact between humans and animals has lead to a more demoralized attitude towards animals, thus allowing more people to be carnivores because not many people are in direct contact with animals anymore. This “out of sight, out of mind” mentality has allowed many Americans to become desensitized towards the suffering and pain animals feel when enduring the conditions of a meat farm. In contrast to this argument, Pollan also discusses how dependent domesticated animals are on humans, and without humans, these animals would have a lower life expectancy anyway. In order to propose a solution to the “either look away or become vegetarian” dilemma, Pollan suggests proper treatment of animals on a meat farm, allowing animals to live a full life as a cow, chicken, or pig. The only problem I see with this solution is larger domineering companies tend to cut corners and slaughter animals in a way that is most efficient in order to make a profit.

Cook’s article on the other hand talks about the impact meat industries have on workers. With multiple injuries, diseases, and low incomes, the fast paced, high stress conditions have made it difficult for workers to work in slaughterhouses. Both of these articles work to expose the harsh conditions that come with producing meat to our large population. I think it is important to expose more people to this type of information so our community can see how an industry focused more on profit than morality is affecting a majority of workers and animals themselves. 

The Guilt of Eating Food for Taste

Pollan’s article “Our National Eating Disorder” discusses the infatuation America’s culture has with cutting carbs, calories, and fat. We are anxious eaters who no longer depend on taste and tradition but instead stress about eating for sake of good health, which is ironic considering America has some of the highest obesity rates and dietary issues in the world. In America, we treat food similar to a science experiment, continuously discovering microscopic “poisonous” ailments in our food that lead to a greater risk of diabetes, heart failure, or weight gain. Because we consistently find our food flawed due to unhealthy ingredients or production, we have become obsessed with health and looking good in a culture that stresses physical appearance. Other causes of our “healthy” obsession include the Omnivore’s dilemma, a wide variety of choices, a lack of tradition instilled in America alone, and the guilt accompanied by overindulging in fattening food.

What I found most interesting was the comparisons between America and other cultures like French and Italian. Many Americans look to France and Italy as culinary utopias due to the taste and tradition involved in their dishes. This is an accurate statement because a lot or their foods originated from that spot. America however acts more as a “melting pot” of cultures, lacking their own traditional foods other than items like hamburgers and Spam. Other cultures have a more relaxed, social relationship with food while Americans use food to become skinnier and the pleasure of food is less related with enjoying the food through our senses and more about the pleasures of looking good and being healthy.

Like all of American culture, I also buy and choose my food according to health, and when I eat food for the taste, I often feel guilt and a strong desire to work it all off at the gym. Through pressure from peers, advertisements, and the media, being healthy is not an option, it is a mandatory lifestyle all should try to adapt to.  

Calorie-Cutting Culture

            Over the course of America’s history, food defines our identity as a nation. With changes brought upon us by political and social influence, the relationship between the consumer and producer constantly changes. Over time, something that has become increasingly more important in today’s society is the desire for healthy, naturally prepared foods. With the organic food movement gaining speed, the relationship between people, companies, and advertisers morphs itself into a health conscious community, labeling almost every package of food as “reduced fat” or “sugar free.” The idea of eating something without having to pay the price of weight gain is alluring to many people and with the environment becoming a monumental political issue, organic food is a way to act politically conscious while being aware of how your food is being created. Health’s crucial role in American society impacts the entire food industry, and this shift from mass-produced, bland food to all natural, fresh ingredients has been a continuous, steady work in progress.

            Throughout history, American culture has been directly expressed through culinary arts. With the rise in immigrants, the wide variety of dishes adopted from these countries has made America the “melting pot” of the world. With industrialization, mass production and transportation of food has shown the capability of America as a leading world power. With political and social unrest, America has expressed their opinions through the food they eat, like Victory Gardens. American culture can always be directly related to the latest food trends.

            The most prominent shift in food identity has gone from eating heart-stopping meals to calorie-cutting cuisines. As David Leite wrote on his website, “While you may be lapping up fat-free yogurt with a café latte and Sweet’N Low chaser, our fictitious centenarian, depending where he lived, filled his plate with porridge, flapjacks, mutton or a heart-stopping amount of home-cured bacon” (Leite). Ever since migration to the new world, food has had uniqueness to the time period. During early America, food was always associated with English traditions (Mintz). However, as industrialization expanded, food became more mass produced, mass marketed, and standardized, allowing companies to control the purchase and consumption of food products. During this time, processed cereals became promoted as one of the first health foods (Mintz). In addition, advertisers linked food to the industrial expansion of America through advertisements. This Coca-Cola ad links their product to the time period when mass production was an important concept in American development. In a buzzing city with skyscrapers in the background, one can enjoy a Coke while watching America grow.

 In the early 1900’s, meal prices sank and rich ingredients became popular. During the time period, sugar was less of a dietary concern. The average person consumed 65 pounds of sugar annually (Leite). During this time, processed foods like Marshmellow Fluff and domineering food brands like Kellogg began to appear. More chain lunch counters and cafeterias appeared, increasing the need more mass-produced food items (Mintz). During the 1920’s muckraking journalists exposed insufficient health standards, which lead to banning of unsafe food additives and inspections of food industries. This link to enhancing health was also related to heightening the purity and wholesomeness of food. Although the 1920’s society began to see health as an issue, salads, a meal often associated with health, were still considered strange at dinner tables and were not introduced until the 1930’s at a time when food was scare and vegetables served as substitute for meat dishes (Leite).

World War I in the 1940’s spurred the establishment of a new food revolution. Prepared food became more common, but in support of the war came the creation of Victory Gardens, which were created in order to increase produce to be sent to soldiers abroad while boosting American morale. The use of Victory Gardens made naturally growing food important, and the mass growth of vegetables in gardens fattened vegetable cookbook sections (Leite). The war also created a higher diversity of fresh produce year round. This growth towards naturally prepared meals changed with the transportation evolution in the 1950’s. Due to the highway systems, mass production of food was made easier and bland foods like frozen TV dinners where an epidemic in residential homes (Leite). These periods in history show how American societies flip back and forth between their food identities and desires, always moving towards more mass production while becoming more conscious of health in the food industry. With social and political unrest, nutrition of foods becomes most important. With expansion of America, mass production of food is vital and food health quality takes a back seat.

In the 1960’s, growth of the middle class and unrest with the Vietnam War lead to a “hippie” mentality of unprocessed foods made from scratch (Leite). This is when hummus, another food associated with health, was made famous. The seventies and eighties show a difference in the way Americans ate. Iconic cooking icon, Alice Walters, emphasized the importance of natural ingredients. Also, the portion sizes began to change. Class played an influential roll in the concept of paying more to eat less, creating meals with pricy ingredients from scratch, something commonly seen in today’s society (Leite). However, what really propelled the movement of health food was the 1990’s. The late 20^th century is when companies began to transform into healthier brands, making all natural, reduced fat products. These changes in companies and advertisers are what allowed the natural food movement to play such a crucial role in today’s food culture.

Organic food is defined as organic farming without the use of pesticides, fertilizers, genetically modified organisms, or food additives (Albala, Allen 288). Eating organic is healthy for the body and environmentally sustainable. This bond with nature resembles a pure, clean relationship. Large natural food supermarkets like Whole Foods began to pop up in the 1980’s and organic brands began to partner with conventional food companies, like the fusion of Cascadian Farms with General Mills (Albala, Allen 289). Other wide scale companies like Heinz, Gerber, Kelloggs, and Campbells soup acquired organic brands. Even the superpower Walmart plans to double their offering of organic products (Albala, Allen 291). This shows how important companies role is in promoting healthy food alternatives.

 Advertisers have evolved their campaigns to mimic the food trends over time. For example, Heinz ketchup has transformed their ads to focus centrally on health versus taste. The 1900’s Heinz advertisement on the right resembles tradition and flavor while the recent ketchup ad focuses on health and less additives like sugar. This illustrates how our society has become more health conscious over time and how important nutrition is in America today. It is rare to enter a grocery store and sift through items without finding at least one healthier alternative to a typical meal.

Organic food has become one of many food trends for many reasons. Expensively priced all natural food acts as a class marker. Even advertisers manufacture their packaging in a way to target certain audiences. This similar trend is seen in Freedman and Jurafsky’s analyzing of potato chip advertisements. Freedman and Jurafsky placed importance on complex language, health, and authenticity and how it relates to higher and lower class audiences. While expensive potato chips often include more educated languages and more words in general, inexpensive potato chips tend to be more basic and straightforward. Also, all of the more expensive potato chip bags had the word “all natural” on their labels, focusing on how all natural food is targeted towards a specific class status.

 The rise in natural, all organic food also has political significance, like the rise in vegetarian, all natural diets. Organic food also acts as a mechanism to resist corporate food practices including mass production and the use of unhealthy ingredients (Mintz). For example, when I visited Illegal Petes, I recognized a wide variety of vegetarian, gluten free options. This is not something most restaurants would have had even ten years ago. This new phenomenon is something I have positively embraced. Trying to go vegetarian for many years of my life was difficult due to a lack of options at restaurants and grocery stores. With the rise in vegetarian options, being a vegetarian while obtaining healthy food has become much less of a struggle.

Health has always been important in food practices in America, but the relationship between food and health has strengthened over time. The significance of health has increased for political, environmental, personal, and social reasons. The influence of body image as portrayed in the media and advertisements promotes a slim figure, and with obesity rising in America, it is important all brands focus on becoming more health conscious. Today, it is about how much you eat and what affect that has on one’s body. Instead of enjoying food for its taste or rich, salty ingredients, we choose to indulge on a healthier snack instead and eating the unhealthy food is often followed by guilt, something I have personally experienced as a result of our society’s infatuation with healthy food. The food we put into our mouths is based more on what is better for our bodies and better for the environment. The pressure to be thin and to eat healthy is what has allowed the all natural foods to make such an impact on the food industry. America has adopted a culture of high pressure to look good and be successful, and one of the ways to do so is through good health. By promoting health in the food industry, companies, government, and advertisers can work together to further promote the health and wellbeing of American society.

           

Work Cited

Allen, Gary J. & Albala, Ken, ed. (2007). The business of food: encyclopedia of the food and drink industries. ABC-CLIO. p. 288. 2007. Web. 24 Apr. 2012. <http://books.google.com/books?id=gNzmOUyiFRAC&pg=PA288#v=onepage&q&f=false>.

Leite, David. "Dining Through the Decades: 100 Years of American Foods." Leite's

Culinaria. Leite's Culinaria Inc., 16 Dec. 1999. Web. 24 Apr. 2012.

<http://www.digitalhistory.uh.edu/historyonline/food.cfm>.

Mintz, Steven. "Food in America." Digital History. Hyperhistorian, 23 Apr. 2012.

Web. 24 Apr. 2012.< http://www.digitalhistory.uh.edu/historyonline /food.cfm>.