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Questions and Answers
Which countries are leading in livestock production and consumption per capita?
What major impact does international trade have on the global food system?
What characterizes the second food regime (1950-1970)?
How do geographic designations influence food identity?
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What role did the World Trade Organization (WTO) play in the food system during the corporate food regime?
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How did the third food regime (1980s–1990s) alter agricultural production?
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In terms of food choices, what do cultural norms primarily reflect?
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What trend has been observed regarding farms smaller than 2,000 acres from 2001 to 2021?
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What role do iconic dishes play in a nation's branding?
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How does power influence food consumption and cultural perceptions?
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Which aspect is associated with the rise of international trade agreements?
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What was one consequence of the second food regime on local agriculture in the Global South?
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What characterizes the discourse surrounding health and food?
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How does social constructionism view the process of knowledge acquisition?
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What is a primary criticism of healthism?
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In what way can illness be perceived through a healthism lens?
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What is a key outcome of the consolidation in the seed industry?
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What is the primary focus of a food systems approach?
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Which factor is NOT considered a determinant of food choice?
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What defines an Alternative Food System (AFS)?
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What do Alternative Food Initiatives (AFIs) aim to address?
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Which of the following is a characteristic of a food systems approach?
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Which statement best reflects the goals of an Alternative Food System?
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How do alternative food systems aim to impact local economies?
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Which of the following actions has been taken to improve nutrition quality?
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What percentage of discussions related to front-of-package labeling were driven by the industry?
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What is the main purpose of improving healthy eating information and food labeling?
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Why are local farmers facing challenges against large supermarkets?
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Which of the following is a proposed measure to protect vulnerable populations?
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What challenges does the food environment face according to the content?
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What is one of the key actions taken to improve access to healthier food options?
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What factor is NOT mentioned as influencing consumer behavior regarding food choices?
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What was a key finding regarding food ads seen by children and teens?
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Which marketing technique has been increasingly used to target children in food advertising?
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What impact did exposure to unhealthy food ads have on participants?
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What was revealed about social media's influence on body image and eating behavior?
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How do influencers affect their followers in relation to food product promotions?
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Which of the following trends was noted in child-targeted supermarket foods from 2009 to 2017?
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What is a common response to unhealthy food ads compared to healthy food ads?
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How did social media serve users during the pandemic regarding health management?
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Study Notes
Food Identity and Gastronationalism
- Geographic designations contribute to a food's identity, such as "champagne" or "parmesan."
- Gastronationalism is the national claim over specific foods.
Cultural and Structural Factors
- Food preferences are shaped by cultural norms and accessibility.
- Local food availability and pricing influence choices, with comparisons frequently drawn between local and organic markets.
Iconic Dishes and Branding
- Iconic dishes can serve as nation branding, attracting both locals and tourists.
- For instance, Vietnam's "pho" has become an internationally recognized national dish.
Identity Politics
- Food consumption directly connects to cultural identity.
- Questions arise regarding authenticity and who defines a nation's cuisine.
Role of Power in Food
- Social relations, individual differences, and historical context influence food.
- Food is more than just nutrition; it's interwoven with power dynamics.
- Power dictates what is considered edible or inedible, impacting accessibility and cultural perceptions.
Discourse
- Discourse combines language and practice, shaping discussions on particular topics.
- Discourses generate knowledge through their language usage.
- Power structures influence discourses, often being supported by dominant institutions such as scientific knowledge versus tradition or intuition.
- Discourses define social norms and behaviors, as exemplified by Canada's Food Guide.
Social Constructionism
- Focus on how health behaviors are studied using quantitative methods and behavior change models.
- Emphasizes the importance of considering personal, social, cultural, and historical contexts when discussing healthy eating.
- Qualitative methodologies reveal how individuals interpret healthy eating messages and their meanings.
- Examines knowledge within social, historical, and cultural contexts, highlighting the constructed nature of knowledge through social interaction and discourse.
Healthism
- Views health as a moral issue, emphasizing personal responsibility.
- Individuals are portrayed as fully responsible for their health through self-discipline.
- Following a healthy diet and fitness routine is associated with well-being.
- Illness is often perceived as a personal failing.
- Encourages critical perspectives by considering broader factors influencing health, such as social determinants and frameworks like the Medicine Wheel.
Food Production and Consumption
- Canada and the USA lead in livestock production and consumption per capita.
- A significant majority of land is dedicated to feed crop production.
Role of Trade in the Food System
- Countries like Canada depend on international trade for food supplies.
- The origins of fruits and vegetables in grocery stores should be considered.
- Reflecting on the origins of ingredients in favorite foods reveals the complexities of international trade.
- International trade often highlights inequalities within the food system.
- Not all countries experience the impacts of trade equally; some face greater challenges and injustices.
Food Regime Theory
- Originates from colonialism, providing a global and historical perspective on food systems.
- First Food Regime (1870–1930):
- Focused on European imports of wheat and meat from settler states like the US.
- Settler states exported European goods and labor.
- Lower food production costs benefited corporations.
- Second Food Regime (1950–1970):
- Post-WWII, centered on cheap American grain, displacing traditional foods.
- Food aid to the Global South often cheaper than local options.
- Shift from final products to industrial ingredients.
- Weakening of peasant agriculture and increase in corporate land ownership.
- Contributed to the rise of the industrial food system and exports.
- Linked to the Green Revolution.
- Third (Corporate) Food Regime (1980s–1990s):
- Strengthened by international trade agreements.
- Globalization of the industrial food system.
- Increased production of commodity crops such as corn, rice, and soybeans.
- Defined by "industrial monoculture" for uniformity in processing.
- End products include animal feed and beverages such as Coca-Cola.
- Further Aspects of the Third Regime:
- Rise of institutions like the WTO, IMF, and World Bank.
- WTO facilitates trade and resolves disputes.
- IMF/World Bank provide loans with conditions, promoting industrial agriculture and cash crops.
- Neglect of social and environmental consequences.
- Negative impacts on small farmers, public health, and the environment have been observed, particularly in the Global South.
Farms Over the Years (2001–2021)
- Farms smaller than 2,000 acres have decreased in number.
- The average size of farms has increased over the past decades.
Seed Industry Structure
- Large corporations have acquired smaller seed companies, leading to increased market concentration.
From Food Supply Chains to Food Systems Approach
- Food systems provide a comprehensive view of food production and consumption, taking a holistic perspective.
- Food systems encompass all people, institutions, activities, processes, and infrastructures involved in producing and consuming food for a population.
- Includes food supply chains within their social, economic, political, and environmental contexts.
- Engages multiple disciplines to address food-related issues.
Food Systems Approach
- Highlights multiple variables and different levels/scales within food systems.
- Examines how biological, economic, political, and social systems interact with supply chains and supply/demand dynamics.
Determinants of Food Choice and AFS
- Taste, convenience, country of origin, cost, availability, and access, nutritional information, health impacts, environmental impacts, brand preferences, food quality, emotional determinants, cultural influences, social influences.
Alternative Food System
- Actively resists the industrial food system.
- Addresses social, economic, and environmental problems within the dominant industrial food system.
- Promotes ecologically sound and socially just farming methods.
- Supports fair food marketing and distribution practices.
- Encourages healthier food options.
- Aims to revitalize local economies by keeping profits within the community, rather than benefiting multinational corporations.
- Addresses potential health issues related to unhealthy food consumption, trade policies, globalization, and the influence of big box stores and agribusiness.
Defining Alternative Food Initiatives (AFIs) / Alternative Food Practices (AFPs)
- Self-governed, food-related initiatives that challenge the dominant food system and seek viable solutions.
- Specific initiatives at the community level addressing particular issues.
Healthy Eating Strategy – Three Aims:
-
Improve Healthy Eating Information and Food Labeling
- Focus on clearer food labeling, including front-of-package and nutrition facts.
- Challenges Faced:
- Industry pushback claiming labeling complicates trade and sales.
- Health Canada requires more time to review stakeholder feedback.
- Stakeholder Interactions:
- 208 interactions: 56% with industry, 42% non-industry.
- Industry drove 94% of discussions, with front-of-package labeling as a key topic.
- External lobbyists involved in 6% of industry discussions.
- Food Environment Insights:
- Spatial colonization: Corporations secure product visibility in food spaces, impacting sales.
- Pseudo foods: Nutrient-poor edible products high in fat, sugar, and salt.
- Retailer Influence:
- Major grocers (Loblaws, Sobeys, Metro) reported over $100 billion in sales in 2022.
- Retailers charge fees for product placement, treating space as a marketable commodity.
- Consumer Behavior:
- Consumers influence agrifood innovations but often stick to habits.
- Factors affecting choices: taste, nutrition, packaging, promotions, and store environment.
- Global Trends:
- Rise of supermarkets worldwide, with significant growth in Latin America and China.
- Supermarkets often cater to higher-income consumers, impacting accessibility.
- Local Competition:
- Local farmers and retailers face challenges against large supermarkets, despite providing fresh options.
-
Improving Nutrition Quality
- Focus on increasing access to healthier foods while reducing unhealthy ingredients.
- Key Actions Taken:
- Ban on Trans Fats: All partially hydrogenated oils, the main source of industrial trans fats, are now banned.
- Sodium Reduction: Updated voluntary targets for sodium reduction in processed foods, with a goal of compliance by 2025.
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Protect Vulnerable Populations
- Focus on ensuring that at-risk groups can access healthy food options.
- Advertising Restrictions:
- Pending Legislation: Proposals to restrict advertising of unhealthy foods (high in sodium, saturated fat, or sugars) to children.
- Importance of Action:
- Advertising significantly impacts children's food choices.
- Diet plays a crucial role in preventing obesity and diet-related diseases.
- Current Advertising Landscape:
- Children and teens see numerous food ads daily across various platforms (TV, online, stores, etc.).
- In 2019, they averaged nearly 5 food ads per day on TV alone, totaling over 1,700.
- Significant spending on food advertising in Canada, exceeding $628 million in 2019.
- Nutritional Quality Trends:
- A study from 2009 to 2017 showed poor nutritional quality in child-targeted supermarket foods: 88% exceeded limits for sugar, salt, or fat.
- Increased use of marketing techniques (like cartoon characters) to appeal to children over time.
Social Media Marketing and Food
- Influence of Unhealthy Food Ads:
- Participants better remembered energy-dense, nutrient-poor food ads over healthy food ads.
- Exposure to unhealthy food ads led to guilt and hindered healthy eating behaviors.
- Positive Reactions to Unhealthy Content:
- Unhealthy food ads received more favorable responses than healthy or non-food ads.
- Users were more inclined to share unhealthy posts and viewed them longer, recalling more unhealthy brands.
- Body Image and Eating Behavior:
- Social media engagement with image-related content linked to higher body dissatisfaction and dieting behaviors.
- Five key themes emerged:
- Encouragement of social comparison among users.
- Heightened feelings about body image through comparisons.
- Modification of appearance to meet perceived ideals.
- Awareness of social media's effects on body image and food choices.
- Continued pursuit of external validation via social media.
- Overall Impact:
- Social media may negatively affect body image and food choices in some young adults, contributing to unhealthy behaviors.
Social Media Consumption
- Influencer Dynamics (Study #1):
- Influencers build trust and rapport with followers through body-focused visuals and targeted communication.
- They promote industry-specific products, fostering identification with the roles and ideals they present.
- This creates a dependency relationship where followers feel connected to influencers.
- Health Management (Study #2):
- Social media served as a tool for managing physical activity, diet, and overall quality of life during the pandemic.
- It provided valuable information on workouts and dietary choices alongside opportunities for social interaction.
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Description
Explore the intersection of food, culture, and identity in this quiz on food identity and gastronationalism. Understand how geographic designations, iconic dishes, and power dynamics shape our relationship with food. Test your knowledge on how cultural and structural factors influence food preferences and national claims over cuisine.
