Nutritionism

Nutritionism

Author: Gyorgy Scrinis

Publisher: Columbia University Press

ISBN: 9780231527149

Category: Cooking

Page: 368

View: 462

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition. Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods—the food quality paradigm—that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Nutritionism
Language: en
Pages: 368
Authors: Gyorgy Scrinis
Categories: Cooking
Type: BOOK - Published: 2013-06-18 - Publisher: Columbia University Press

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some
Hidden Hunger
Language: en
Pages: 240
Authors: Aya Hirata Kimura
Categories: Technology & Engineering
Type: BOOK - Published: 2013-02-15 - Publisher: Cornell University Press

For decades, NGOs targeting world hunger focused on ensuring that adequate quantities of food were being sent to those in need. In the 1990s, the international food policy community turned its focus to the "hidden hunger" of micronutrient deficiencies, a problem that resulted in two scientific solutions: fortification, the addition
The Philosophy of Food
Language: en
Pages: 320
Authors: David M. Kaplan
Categories: Cooking
Type: BOOK - Published: 2012-02-01 - Publisher: Univ of California Press

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan’s erudite and
Measured Meals
Language: en
Pages: 224
Authors: Jessica J. Mudry
Categories: Language Arts & Disciplines
Type: BOOK - Published: 2009-02-18 - Publisher: SUNY Press

Provides an alternative history of nutrition in the U.S. that focuses on the power of scientific language.
Shifting Food Facts
Language: en
Pages: 132
Authors: Alissa Overend
Categories: Science
Type: BOOK - Published: 2020-11-15 - Publisher: Routledge

This book offers a much-needed reframing of food discourse by presenting alternative ways of thinking about the changing politics of food, eating, and nutrition. It examines critical epistemological questions of how food knowledge comes to be shaped and why we see pendulum swings when it comes to the question of