W H E N Y O U G O O G L E “ A M E R I C A N F O O D ” :

FOOD

WHERE OUR FOOD COMES FROM

LIVESTOCK

Loose standards for treatment of animals

Animals raised in cramped pens or cages

Growth hormones are used to make the animals grow faster

Antibiotics used to control disease

LIVESTOCK

Free range might not be a good alternative

Chickens kept for eggs can not be kept in cages but can still be confined in sheds

Chickens for meat must have access to outdoors, but no certain size

Cows and sheep must be kept on a range and be grass fed, also no certain size

No hormones used, but feed can still have pesticides

FISHING

Small boat fisherman catch for themselves and sell what is left over

Many have lost their jobs

Huge ships can catch millions of fish in a few days

This makes it easy for fish to be over harvested and cause shortages

Fish farming keeps lots of fish in cramped tanks

This leads to the spread of disease between the fish

The farmers need to put poisons in the water to stop the spread of disease

FARMS

Most food in the store comes from industrial farms.

Large amounts of food can be produced and distributed world wide

Guarantees you will have what you need when you need it

Relies heavily on pesticides and fossil fuels

Can cause harm to the environment

Can also be grown organically

No pesticides used in growing the crops

Takes more skill to grow the crops

Usually does not produce as many crops as industrial farms

Usually sold locally for more money

PROCESSING

Almost all the food we buy has been processed in some way

It is done to make food last longer or taste better

Examples of preserving include; drying, freezing, pickling, canning, bottling, and salting

The most common ways to make food taste better are to add either sugar, salt, and/or fat

Food is a huge business and they will do whatever they can to make money

A FEW OTHER IDEAS TO THINK ABOUT…

Buy local/organic foods

No pesticides and not as many fossil fuels used for harvesting and transportation

Grow your own food

Good for you and environment

Cook meals at home

Save money

RULE #1: DON’T FUCK WITH PEOPLE WHO HANDLE YOUR FOOD

http://www.youtube.com/watch?v=_v1mp8X6EI0&feature=player_embedded

FAST FOOD & RESTAURANTS

Fast food is food which is prepared and served quickly at outlets called fast-food restaurants but before you take a bite of a fast food, do you ever stop to consider what has been involved in the preparation of it and it was prepared?

How sanitary was the process?

Do you ever stop to consider that you could be putting yourself at risk each and every time you choose to trust others in the preparation of your food?

http://www.youtube.com/watch?v=OhBmWxQpedI&feature=related

http://www.youtube.com/watch?v=1T0GZt00kL

FOOD SUPPOSED TO SERVE IN MEAN TIME

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly.

Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Which gives rise to microbial growth like Salmonella and E. coli

Plush Salmonella on thinkgeek.com$7.99 each.

RESTAURANT FOOD POISONING ETIQUETTE

I Didn’t Order Salmonella

WHAT DOES MCDONALD’S DO TO PRESERVE THEIR FOOD?

McDonald's seems to be the villain in the never ending battle of good food versus evil food. There is so much information floating around out there about the famous golden arches, that it's hard to know what is true and what is just hype.

http://www.youtube.com/watch?v=4IGtDPG4UfI&feature=related

HOW CAREFULLY THE FOOD GETS PREPARED

http://www.youtube.com/watch?v=I4peC31MgLE&feature=related

Where Does Our Food Come From?

Why is it so expensive to eat healthy?

http://abcnews.go.com/Technology/DiabetesResource/story?id=4021965&p

Healthy food is rich in nutrients and low in calories

Price of healthy food increased over 20% in two years

Healthy eating is becoming unaffordable

People never thought that it might be that expensive

Organic Food & Vegetarian Diets

Organic food Really regulated industry, special certificates

Not everybody can afford it, healthy

http://www.organic.org/goorganic/

Vegetarian diets A diet on plant-based foods

Usually people who concerned with animal rights, environment

Must eat wide variety of food to meet their needs

http://www.nlm.nih.gov/medlineplus/vegetariandiet.html

The Old Pyramid

The New Pyramid

The small yellow area is oils (sugar has been removed from the pyramid.)

Why the Change?

Many blamed the old pyramid for childhood obesity.

Many people misunderstood the range in what to eat and how much they should consume or couldn’t understand it.

The new pyramid is more interactive.

No more servings, just recommendations (according to a 2,000 calorie diet) along with better eating and exercise habits.

Grains: Whole and Refined

Whole grains:

brown rice

buckwheat

bulgur (cracked wheat)

oatmeal

popcorn

Ready-to-eat breakfast

cereals:

whole wheat cereal flakes

muesli

whole grain barley

whole grain cornmeal

Refined grains:

cornbread*

corn tortillas*

couscous*

crackers*

flour tortillas*

grits

noodles*

Pasta*

spaghetti

macaroni

pitas*

pretzels

Ready-to-eat breakfast cereals

corn flakes

white bread

white sandwich buns and rolls

white rice.

whole rye

whole wheat bread

whole wheat crackers

whole wheat pasta

whole wheat sandwich buns

and rolls

whole wheat tortillas

wild rice

Less common whole grains:

amaranth

millet

quinoa

sorghum

triticale

Any food made from wheat, rice, oats, cornmeal, barley or another cereal

grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and

grits are examples of grain products.

Vegetables

Dry beans and peas:black beans

black-eyed peas

garbanzo beans (chickpeas)

kidney beans

lentils

lima beans (mature)

navy beans

pinto beans

soy beans

split peas

tofu (bean curd made from soybeans)

white beans

okra

onions

parsnips

tomatoes

tomato juice

vegetable juice

turnips

wax beans

zucchini

Any vegetable or 100% vegetable juice counts as a member of

the vegetable group. Vegetables may be raw or cooked; fresh,

frozen, canned, or dried/dehydrated; and may be whole, cut-up, or

mashed.

Dark green vegetables:bok choy

broccoli

collard greens

dark green leafy lettuce

kale

mesclun

mustard greens

romaine lettuce

spinach

turnip greens

watercress

Orange vegetables:acorn squash

butternut squash

carrots

hubbard squash

pumpkin

sweet potatoes

Starchy vegetables:corn

green peas

lima beans (green)

potatoes

Other vegetables:artichokes

asparagus

bean sprouts

beets

Brussels sprouts

cabbage

cauliflower

celery

cucumbers

eggplant

green beans

green or red peppers

iceberg (head) lettuce

mushrooms

Fruits

Some commonly eaten fruits are:

Apples

Apricots

Avocado

Bananas

Berries:

strawberries

blueberries

raspberries

Cherries

Grapefruit

Grapes

Kiwi fruit

Lemons

Limes

Mangoes

Melons:

cantaloupe

honeydew

watermelon

Mixed fruits:fruit cocktail

Nectarines

Oranges

Peaches

Pears

Papaya

Pineapple

Plums

Prunes

Raisins

Tangerines

100% Fruit juice:orange

apple

grape

grapefruit

Any fruit or 100% fruit juice

counts as part of the fruit group.

Fruits may be fresh, canned,

frozen, or dried, and may be whole,

cut-up, or pureed.

Milk All fluid milk products and many foods made from milk are considered part of this food group.

Foods made from milk that retain their calcium content are part of the group, while foods made

from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Most

milk group choices should be fat-free or low-fat.

Hard natural cheeses:cheddar

mozzarella

Swiss

parmesan

soft cheeses:ricotta

cottage cheese

processed cheeses

American

All yogurt:Fat-free

low fat

reduced fat

whole milk yogurt

All fluid milk:fat-free (skim)

low fat (1%)

reduced fat (2%)

whole milk

flavored milks:chocolate

strawberry

lactose reduced milks

lactose free milks

Milk-based desserts:Puddings made with milk

ice milk

frozen yogurt

ice cream

Nick Heppner

“Eat this, not that.”

http://www.youtube.com/watch?v=j7QpBm07Gl8&NR=1

The Essential 6 Nutrient Groups

http://www.nms.on.ca/Elementary/exploring_nutrition.htm

Meat & Beans

Dry beans and peas are the mature forms of legumes such as kidney beans, pinto

beans, lima beans, black-eyed peas, and lentils. These foods are excellent sources of

plant protein, and also provide other nutrients such as iron and zinc. They are

similar to meats, poultry, and fish in their contribution of these nutrients. Many

people consider dry beans and peas as vegetarian alternatives for meat. However,

they are also excellent sources of dietary fiber and nutrients such as folate that are

low in diets of many Americans. These nutrients are found in plant foods like

vegetables.

Because of their high nutrient content, consuming dry beans and peas is

recommended for everyone, including people who also eat meat, poultry, and fish

regularly. The Food Guide includes dry beans and peas as a subgroup of the

vegetable group, and encourages their frequent consumption—several cups a

week—as a vegetable selection. But the Guide also indicates that dry beans and peas

may be counted as part of the “meat, poultry, fish, dry beans, eggs, and nuts group.”

Oils

Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking.

Oils come from many different plants and from fish.

Some common oils are:

•canola oil

•corn oil

•cottonseed oil

•olive oil

•safflower oil

•soybean oil

•sunflower oil

Some oils are used mainly as flavorings, such as walnut oil and

sesame oil. A number of foods are naturally high in oils, like:

•nuts

•olives

•some fish

•avocados

Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come

from many animal foods and can be made from vegetable oils through a process called

hydrogenation. Some common solid fats are:•butter

•beef fat (tallow, suet)

•chicken fat

•pork fat (lard)

•stick margarine

•shortening

http://www.mypyramid.gov/index.html

FOOD