What we eat and why we eat it Our Hungry Planet What we eat and why we eat it

U.S.A. Food Expenditure for one week = $341.98

CHAD Food expenditure for one week: $1.23

Mexico Food expenditure for one week: $189.09

Bhutan Food expenditure for one week: $5.03

Kuwait Food expenditure for one week: $221.45

Poland Food expenditure for one week: $151.27

Resources Time Energy Money Facilities

Psychological Factors Behavior Mood Attitudes toward eating Associated effects (status, roles, occasion)

Physiological/Biological Needs Energy and Nutrient requirements Health needs Life cycle adaptations Medicinal Foods Fad Diets

Family Traditions Parent’s food choices Holidays and Celebrations Social status – economic vs. cultural capital Regional variations

Religious and cultural influences Food and religion Christianity Hinduism Buddhism Judaism Moslem Societies differ in what they define as edible and inedible Social grouping defines what food you may eat and where you eat it

Social Interactions Food and status Food as persuasion Food as initiation into groups Food as communication

Food Availability Climate Geography Agriculture – advanced/subsistent Global domination and exploration Economic – First vs. Third World Transportation Food Preservation

Advertising “Big Food” advertising $$$$ Children’s Television Consumer confusion vs. advocacy Product Placement

Government Agencies: USDA, FDA Safe food supply Nutrition Education –Pyramid Single nutrient approach

Taste – sweet, salt, bitter, sour, The senses Taste – sweet, salt, bitter, sour, spicy, “umami” Smell Texture Appearance Sound Raw vs. cooked

Future Food Trends International travel continues to introduce new food ideas and trends, often risking a safe food supply The future of agribusiness Sustainability – using locally grown food, in season from small growers. Ensuring a safe food supply Returning to old traditions Return third world farming traditions so that countries can provide enough to feed themselves