SOC 808 Chapter Notes - Chapter 12: Osteoarthritis, Margarine, Trans Fat

• School: Ryerson University
• Department: Sociology
• Course: SOC 808
• Professor: Donna Appaoo

Document Summary

School food environments traditionally were run on a not for profit basis: changing now in many jurisdictions with consequences, consumption is increasingly taking place in for profit institutional settings, time constraints on family life, both parents working away from home, loss of culinary skills, and other influences determine that more and more people find they must eat away from home, or eat food prepared by others elsewhere that is then brought home, americans spend almost half of their food expenditures away from home, youths aged 12 to 18 years percentage of total energy intake consumed from fast food and other restaurants has increased from 6. 5 per cent in 1970"s to 19. 3 per cent in 1990"s, due to loss of control over nutritional content, decisions around ingredients (e. g. , quantities of sugar and salt) and preparation techniques (e. g. , deep frying versus steaming vegetables)