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Eating Patterns Essay

846 words - 4 pages

Judith C. Rodriguez

Bibliography

Haviland, William A. (1990). Cultural Anthropology. Chicago: Holt, Rinehart and Winston.

Kittler, Pamela G., and Sucher, Kathryn P. (1998). Food and Culture in America: A Nutrition Handbook, 2nd edition. Belmont, CA: West/Wadsworth.

Klimis-Zacas, Dorothy J., ed. (2001). Annual Editions: Nutrition 01/02. Guilford, CT: McGraw Hill/Dushkin.

Lowenberg, Miriam Elizabeth; Todhunter, Elizabeth Neige; Wilson, E. D.; Savage, J. R.; and Lubawski, J. L. (1979). Food and People. New York: Wiley.

Schlosser, Eric (2001). Fast Food Nation: The Darker Side of the All American Meal. New York: Houghton Mifflin.
The overall pattern of food that a person eats ...view middle of the document...

Each of these public policies and dietary patterns supports the total diet approach.

According to the position paper, while studies including the Academy's "Nutrition and You" national consumer survey show Americans are "conscious of the importance of healthy diets and physical activity," most people do not meet the recommendations of the Dietary Guidelines. For example, large majorities do not eat fruit (68 percent) or vegetables (74 percent) more than twice a day, and a substantial number (36 percent) engage in no leisure-time physical activity.

In that environment, according to the Academy: "Labeling specific foods in an overly simplistic manner as 'good foods' and 'bad foods' is not only inconsistent with the total diet approach, but it may cause many people to abandon efforts to make dietary improvements."

The position paper adds: "In 2011, 82 percent of U.S. adults cited not wanting to give up foods they like as a reason for not eating healthier. For these reasons, the concepts of moderation and proportionality are necessary components of a practical, action-oriented understanding of the total diet approach."

The Academy's position paper notes that the most recent Dietary Reference Intakes use a total diet approach because it allows for a broad range of foods to meet a person's nutrition needs over time. Therefore, a person can make diet choices based on individual preferences, genetic background, personal health status and food availability.

The position paper was written by registered dietitians Jeanne Freeland-Graves, Bess Heflin Centennial Professor in the department of nutritional sciences at the University of Texas -- Austin; and Susan Nitzke, professor emerita and...

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