Hnf 111 (1)

Front 1

Food

Back 1

any matter eaten by man to sustain life and nourish the body

Front 2

Food is any substance which when taken by the body that provides energy, builds, and repairs body tissues and regulates body processes.

Back 2

WHO definition of food

Front 3

Food is any article whether simple, mixed or compounded, which is used as food or drink, confectionery or condiment.

Back 3

FDA definition of food

Front 4

Meal

Back 4

any of the regular occasions in a day when a reasonably large amount of food is consumed

Front 5

Cuisine

Back 5

refers to food, food preparation techniques and taste preferences that are shared by the members of a group of people (Bryant et al., 2003)

Front 6

Meal Management

Back 6

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).

Front 7

Meal Management

Back 7

It includes all decision making and all of the hand and footwork that meals entail (Kinder, et al, 1984)

Front 8

Meal Manager

Back 8

___ 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.

Front 9

Human resources

Back 9

time, energy, knowledge, skills, and abilities

Hint 9

Type of resource

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Nonhuman resource

Back 10

money used to purchase equipment for production and storage

Hint 10

Type of resource

Front 11

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

Back 11

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

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2 critical keys to mealtime success

Front 13

1. Menu planning 2. Purchasing and storage 3. Preparation and cooking 4. Table setting and service 5. Clearing

Back 13

Series of activities in MM

Front 14

Food taboo

Back 14

Specific foods are avoided temporarily or permanently

Front 15

Food habits

Back 15

Also called food culture or foodways

Front 16

Food habits

Back 16

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)

Front 17

Food habits

Back 17

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

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Factors affecting food habits

Front 19

1. Biological

2. Economic

3. Physical

4. Social

5. Psychological

6. Attitudes, beliefs and knowledge about food

Back 19

Major determinants of food choice (6)

Front 20

Biological determinants

Back 20

nutrient needs, hunger, health concerns, appetite, and taste

Front 21

Economic determinants

Back 21

cost, income, availability

Front 22

Physical determinants

Back 22

access, education, skills and time

Front 23

Social determinants

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culture/religion, family, peers and meal patterns

Front 24

Psychological determinants

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mood, stress and guilt, advertising

Front 25

FOOD as a polysemic symbol

Back 25

no two individuals will conceive of any foodstuff in exactly the same way, owing to their own personal histories

Front 26

Physiological meaning of food

Back 26

Food supports life

Front 27

Political meaning of food

Back 27

Food in national food policies and stand on food issues

Front 28

Psychological meaning of food

Back 28

Food as reward and punishment

Front 29

Economic meaning of food

Back 29

ability to obtain food (meaning of food)

Front 30

Hunter and gatherer

Back 30

the DIY way (do-it-yourself), pre-historic men

Front 31

omnivore’s paradox or double bind

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need to consume a wide variety of food yet cautious enough not to select foods which are physiologically harmful

Front 32

neophilic and neophobic

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diversified diets vs. safety

Front 33

The Omnivore's Dilemma

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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

Front 34

Disgust

Back 34

intuitive microbiology (Steven Pinker); defined as fear of incorporating offending substances into one’s body