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34 Cards in this Set
- Front
- Back
- 3rd side (hint)
Food |
any matter eaten by man to sustain life and nourish the body |
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Food is any substance which when taken by the body that provides energy, builds, and repairs body tissues and regulates body processes. |
WHO definition of food |
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Food is any article whether simple, mixed or compounded, which is used as food or drink, confectionery or condiment. |
FDA definition of food |
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Meal |
any of the regular occasions in a day when a reasonably large amount of food is consumed |
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Cuisine |
refers to food, food preparation techniques and taste preferences that are shared by the members of a group of people (Bryant et al., 2003) |
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Meal Management |
Refers to the effective and efficient use of available resources to provide meals that are nutritionally adequate, sanitary and aesthetically pleasing, and economical in terms of cost and of time and energy spent in food preparation (Leocadio, 1979). |
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Meal Management |
It includes all decision making and all of the hand and footwork that meals entail (Kinder, et al, 1984) |
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Meal Manager |
___ is the person who bears the responsibility of making decisions. ___ make many decisions such as how much to spend, what to serve, where to shop, how much to buy, whether to buy prepared foods or to prepare from scratch, how to store, how much time to spend in the kitchen, how to cook, how to conserve energy, how to serve meals, when to serve them. |
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Human resources |
time, energy, knowledge, skills, and abilities |
Type of resource |
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Nonhuman resource |
money used to purchase equipment for production and storage |
Type of resource |
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1. Provision of nutritionally adequate meals 2. Economical use of available resources, money, time, and energy in meal preparation 3. Provision of interesting and aesthetically pleasing meals 4. Maintenance of sanitation in meal preparation |
Four Goals of Meal Management |
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1. The desire to manage meals effectively 2. The ability to translate the working knowledge on food and nutrition |
2 critical keys to mealtime success |
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1. Menu planning 2. Purchasing and storage 3. Preparation and cooking 4. Table setting and service 5. Clearing |
Series of activities in MM |
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Food taboo |
Specific foods are avoided temporarily or permanently |
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Food habits |
Also called food culture or foodways |
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Food habits |
Ways in which humans use food, including everything from how it is selected, obtained and distributed to who prepares it, serves it, and eats it (Kittler and Sucher) |
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Food habits |
Culturally standardized set of behaviors in regard to food manifested by individuals who have been reared within a given cultural tradition (Guthe and Mead) |
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1. Cultural background 2. Individual differences 3. Other factors |
Factors affecting food habits |
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1. Biological 2. Economic 3. Physical 4. Social 5. Psychological 6. Attitudes, beliefs and knowledge about food |
Major determinants of food choice (6) |
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Biological determinants |
nutrient needs, hunger, health concerns, appetite, and taste |
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Economic determinants |
cost, income, availability |
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Physical determinants |
access, education, skills and time |
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Social determinants |
culture/religion, family, peers and meal patterns |
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Psychological determinants |
mood, stress and guilt, advertising |
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FOOD as a polysemic symbol |
no two individuals will conceive of any foodstuff in exactly the same way, owing to their own personal histories |
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Physiological meaning of food |
Food supports life |
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Political meaning of food |
Food in national food policies and stand on food issues
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Psychological meaning of food |
Food as reward and punishment |
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Economic meaning of food |
ability to obtain food (meaning of food) |
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Hunter and gatherer |
the DIY way (do-it-yourself), pre-historic men |
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omnivore’s paradox or double bind |
need to consume a wide variety of food yet cautious enough not to select foods which are physiologically harmful |
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neophilic and neophobic |
diversified diets vs. safety |
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The Omnivore's Dilemma |
Humans are omnivorous meaning they can consume and digest a wide variety of foods. Humans must be able to eat a wide variety of foods to sustain their physical growth and maintenance; yet, they must be cautious enough not to randomly select foods which are physiologically harmful and potentially lethal |
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Disgust |
intuitive microbiology (Steven Pinker); defined as fear of incorporating offending substances into one’s body |
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