SOC 808 Chapter Notes - Chapter 13: Cardiovascular Disease, Social Stratification, Key Food
6 Dec 2014
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Nutrition transition: characterizes populations that have experienced growing rates of overweight, obesity, and related chronic diseases. Increased consumption of unhealthy foods o: conceptualized by nutritional scientist as inevitable by product of developments. Changing employment patterns, technological advancements, other associated measures of progress within society. Individuals food choices products of government policies and marketing strategies that promote policies and marketing strategies that promote processed and redlined foods to exclusion of more traditional or unprocessed food. Causes and consequences not simply inevitable by product of development or food choices. Live within one of the most developed nations of the world o: reminiscent less developed country, overcrowded housing, poverty, poor water quality, hunger. Perspective that understands food and eating as inseparable from social, cultural. Traditional foods procured locally from the land and sea and whose procurement, preparation, and consumption linked to expressions of culture: market foods purchased through the market economy. Aboriginal peoples replaced traditional diets to market foods o.
