Given the cultural determinants of feed habits, reliable portions of grow should be considered, especially by the individual who sees the want to change dietetic patterns in a sociocultural system. star important attribute is that culture is a learned experience, not a biologically determined experience. It is the product of interaction among generations, unceasingly with some modification over time. Thus the notion that culture is learned also implies that it locoweed be unlearned, a very(prenominal) important point in view of the specific dietary cultures as discussed further in this paper.
Change is another attribute of culture, and cultural processes change at different rates. Thus we can view food habits as a dynamic process, perpetually changing. Every culture also resists change by a selfgenerated mechanism to perpetuate its cultural traits and maintain its boundaries. feed habits, although uttermost from fixed, like all fundamental habits, argon resistant to change.
Food as a vehicle of nutrients has an astounding range of meanings that varies by sociocultural group, by religion, by sex,
Guggenheim, Yechiel Karl. Nutrition and Nutritional Diseases: The Evolution of Concepts. Lexington, Mass.: Collamore Press, 1981.
In many of the poorer countries, such(prenominal) as India, besides protein-calorie malnutrition, various other deficiency diseases smooth exist as widespread public health problems. Tens of thousands of children go blind each year primarily from vitamin A deficiency. agitate deficiency anemias of pregnancy due to folate deficiency are common. Along with other approaches, especially the promotion of production and manipulation of conventional foods that provide adequate diets, food fortification (i.e. adding calcium, or protein and amino acids) can play a role in eliminating these deficiency diseases.
It is reasonable to expect that the science and technology of food formulation will gradually be applied in all countries of the world to provide a good and flushed diet for all.
age, and marital status, and even within professional handle or classes. Food to a nutritionist may at different times mean nutrients, calories, intake, preferences, flavors, fads, services, habits, practices, and objects of praise or complaint. The sanitarian may regard the food in terms of the services of restaurants, hotels, diners, or grocery stores; the problems of safe storage and disposal; of samples to collect and mental testing to assure protection against contamination. The epidemiologist may view food as a medium for carrying disease, a source of infection, or as the base for bacterial culture, or as a long-run cause of disease.
Krause, Marie V. Food, Nutrition, and Diet Therapy: A Textbook of Nutritional Care. Philadelphia: Saunders, 1984.
Protein-energy malnutrition has middleman effects in human populations. In children, severe protein-energy malnutrition may result in the diseases kwashiorkor and marasmus - serious conditions that are often contraband to the young child. Kwashiorkor typically affects children who, after prolonged breastfeeding, ar
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