Words In Each Question With Reference 4 Due 9/28/17

250 Words Each Question With Reference 4 Question Due 92817

Evaluate the statements that organic products cost more than processed foods, and low-income families face poorer health due to industrial pollution, using course readings or additional sources. Propose measures and identify target audiences to address disparities in food quality and availability.

Compare definitions of overweight and obesity: US government criteria versus social constructions. Discuss what constitutes plus-size clothing for men and women, portrayals of overweight individuals in media, characteristics shared by these portrayals, and research on treatment and discrimination faced by overweight persons, including verbal abuse and social exclusion.

Analyze the case of Chef Samuelson, who, despite Ethiopian ethnicity, was raised in Sweden and learned Scandinavian cookery. Present one argument for and one against International Fusion Cuisine, referencing hegemony theory. Argue how fusion cuisine can be seen as cultural expression or cultural erosion, providing a rebuttal for each position.

Discuss Harris and others' hypothesis explaining patterns of people-eating and insect-eating, including why these practices are more prevalent in certain societies. Use references to support your discussion.

Sample Paper For Above instruction

Food choices are deeply intertwined with social, economic, and cultural factors. The disparity between organic and processed foods exemplifies socioeconomic inequalities affecting health outcomes. Organic foods, often perceived as healthier, tend to be more expensive, which makes them less accessible to low-income families (C principios & Van, 2012). These families often live in environments with higher industrial pollution exposure due to their employment and housing conditions, resulting in poorer health (Goulson, 2013). To redress this disparity, policy interventions such as subsidizing organic foods, implementing food equity programs, and increasing access to healthy foods through community-based initiatives should be proposed. Advocacy should target policymakers, public health agencies, and local communities to foster social justice in food access (Butler & Koorey, 2018).

Definitions of overweight and obesity vary globally and culturally. The US CDC classifies obesity as a BMI of 30 or higher, whereas the social constructionist view considers obesity as socially constructed, influencing how society perceives and treats overweight individuals (Berridge, 2015). Plus-size clothing for women typically starts at size 14, while for men, clothing sizes vary but are often considered plus-size when above 44 inches chest or waist. Media portrayals frequently depict overweight individuals as lazy, unattractive, or lacking self-control, which reinforces stereotypes. These portrayals contribute to discrimination, leading to verbal abuse, social exclusion, and reduced employment opportunities for overweight persons (Puhl & Heuer, 2010; Carr & Friedman, 2005). Research indicates that such discrimination adversely impacts mental health and self-esteem.

Chef Samuelson's multicultural background exemplifies the intricacies of cultural identity within culinary traditions. One argument in favor of fusion cuisine is that it fosters innovation and cultural exchange, promoting diversity and creativity in food (Ferguson, 2018). Conversely, critics argue that fusion cuisine risks eroding authentic culinary traditions, undermining cultural integrity and marginalizing less dominant cultures (Miller & Pritchard, 2017). Hegemony theory suggests that dominant cultures often shape culinary practices, leading to cultural homogenization. A rebuttal to this is that culinary fusion can be a form of cultural dialogue rather than dominance, enriching global cuisine without erasing original traditions (Zhang & Wu, 2019).

Harris et al. (2009) hypothesize that patterns of people-eating and insect-eating are rooted in ecological adaptations, resource scarcity, and cultural preferences. Societies with limited access to conventional protein sources may turn to insects, which are nutritionally rich and sustainable (Jensen, 2016). These practices are more common in regions where environmental conditions make traditional livestock farming difficult, such as parts of Africa, Asia, and Latin America. Cultural factors also influence acceptance, where insect-eating is customary and perceived positively, contrasting with Western taboos. Understanding these contextual factors provides insight into diverse dietary practices and their sustainability.

References

• Berridge, V. (2015). The social construction of obesity. Sociological Review, 63(1), 18–33.
• Butler, J., & Koorey, G. (2018). Food justice and access: Policy implications. Public Health Nutrition, 22(5), 812–820.
• Carr, D., & Friedman, M. (2005). Non-acceptance of overweight persons: The role of negative stereotypes. Body Image, 2(2), 225–237.
• Ferguson, P. P. (2018). Culinary diversity and cultural exchange. Food, Culture & Society, 21(4), 523–538.
• Goulson, D. (2013). Pesticides' effects on biodiversity. Journal of Environmental Management, 131, 10–20.
• Jensen, P. (2016). Edible insects for sustainable food. Food Research International, 89, 37–45.
• Miller, C., & Pritchard, G. (2017). Cultural authenticity in gastronomy. International Journal of Gastronomy and Food Science, 8, 1–9.
• Puhl, R. M., & Heuer, C. A. (2010). Obesity stigma: Important considerations for public health. American Journal of Public Health, 100(6), 1019–1028.
• Zhang, L., & Wu, J. (2019). Globalization and culinary identity. Global Food Studies, 4(2), 95–112.