NOTES Grocery receipts – Friday, 14 Feb. 2014-tentative Please watch your CBU emails for an invitation from CBU regardin

1. NOTES Grocery receipts – Friday, 14 Feb. 2014-tentative Please watch your CBU emails for an invitation from CBU regarding the National Survey of Student Engagement (NSSE)-survey is for first and senior students.

2. Midterm- Tuesday, 4 March 2014, in class -all material covered up to and inclusive of 14 Feb. 2014 -as per course syllabus -50 minutes - answer short answer question in point form only

3. SOCIOLOGY OF NUTRITION

4. Lecture 17- 13 Feb. 2014 Food technology and its impact Industrialisation of Agricultural and Artisan Food Production Distribution Preparation and Consumption Recent Developments in Food Technology The rise of agribusiness and other global food networks Additives, contaminants and convenience food Proliferation of bioindustry Implications for Contemporary Consumers and Consumption

5. Food technology has had a tremendous impact on western societies -impact on the production, distribution, preparation and consumption of food -these are the main phases of the social role of food in our society -remember that science and business are very much institutions in our society and therefore can fall into realm of sociology

6. Industrialisation of Agricultural and Artisan Food Production From 1800 onwards chemistry, biology, microbiology and physiology played and continue to play a role in the development of nutrition science These areas allowed an understanding of the exact composition of food and about the microprocesses which lead to microbial growth and decay Mechanisation encountered the organic- tractors, artificial fertilisers and pesticides structurally changed agriculture ensuring larger harvests

7. Industrialisation of Agricultural and Artisan Food Production The above developments and the development of sterilisation permitted the development of large food corporations Thus the farm and artisan production of grain and then flour and bread, the preservation of meat and vegetables and the making of bread and cheese were quickly replaced by baking, canning (later freezing) and the milk and dairying industries

8. Industrialisation of Agricultural and Artisan Food Production -early margarine known as oleo was rumoured by dairy farmers to cause cancer -why would they spread such a rumour?

9. Distribution -changes in production and processing implied: -a restructuring and massive increase in the size of the markets -this improved transport

10. Distribution -changes in production and processing implied: -food technology developments resulted in laws against adulteration -changes in retailing- things sold in pre-weighed amounts in packages-different from the open market

11. Preparation and Consumption -restructuring of life imbedded in the more general social processes of industrialisation has had far reaching consequences for meals and meal patterns -the time, the number, the composition and temperature of the meals changed from artisan and agricultural communities to industrial and urban societies

12. Preparation and Consumption -these changes reduced food scarcity and hunger and by the 1950s in Canada hunger for poorer societal members was largely ended and so were the consequences for health? Why not completely ended? -substitutes like margarine and beet sugar became available significance of this?

13. Preparation and Consumption -other substitutes were potato and corn flour, evaporated milk, biscuits, corn flakes and other cereals, tinned meat, fish and fruits and vegetables -how if at all were these items better for the health of the population? -impact on food preparers in the home?

14. Preparation and Consumption -development of the electric and gas stoves (later with thermostatic controls), piped water all improved meals -urbanisation and the geographical separation of home from the workplace meant that people had to change consumption patterns -more fast foods

15. Recent Developments in Food Technology -product innovation has been the key -innovation in terms of new combination of ingredients both synthetic and natural -biotechnology has generated new ingredients- should these be considered synthetic or natural?

16. Recent Developments in Food Technology The rise of agribusiness and other global food networks -internationalisation in this regard came about because of the need for raw materials -industrial food processes and world markets dictate ingredients-how?

17. Recent Developments in Food Technology The rise of agribusiness and other global food networks -thus agriculture has become dependent on industry -thus large agrifood businesses have taken over agriculture -advantage of this-discuss -this take-over has lead to merger of food and chemical industries

18. Recent Developments in Food Technology Additives, contaminants and convenience food -the merger of food and chemical industries has resulted in additives and contaminants in our foods- the result being artificial flavours and the development of fast or convenience foods -such a merger also allowed fast food restaurants and supermarkets which are supported by internal distribution networks

19. Recent Developments in Food Technology Proliferation of bioindustry -stock breeding -fractioning of food ingredients such as flour and milk into their individual ingredients such as carbohydrates, fats and proteins -significance of this? -ultimately it may be possible to replace agriculture with industry

20. Implications for Contemporary Consumers and Consumption -fewer meals being consumed together -obesity -taste- convenience foods generally do not taste as good as home- prepared foods -artificial flavours are believed by some to alter taste and smell abilities of humans consuming them

21. Implications for Contemporary Consumers and Consumption -high energy consumption and waste (eg packaging) -one never knows what one is truly eating- proof-upswing in vegetarianism, natural foods -food scares-salmonella in eggs

22. What are the sociological implications of these changes? i.e. in terms of human interactions?