HW# 6: Food Diary

                         I was surprised by my recommded daily calorie intake of 2070 to 2300 calories. This discovery was based on several websites. That seemed like more than enough calories to me. On Day 1 of recording my food, my calorie intake was as follows:

Breakfast: Raisin Bran (160 calories), almond milk (90 calories), a pear (85 calories), and coffee with almond milk and stevia (10 calories). Thus, I consumed 345 calories for breakfast.


Lunch: a banana (200 calories), pasta with marinara sauce (112 calories), and mixed vegetables (70 calories). My lunch had about 382 calories.

Snack: Trail mix and tea with honey (160 calories)

 
Later Snack: Apple with Almond Butter (265 calories)
 
Dinner: vegetable/bean soup and sweet potato with earth balance butter (380 calories)
 
            
I consumed approximately 1533 calories on Day 1. This is roughly 700 calories less than what is recommended. This is a cause for worry, because I typically eat even less than the food shown above. It follows that either I am not giving my body the nutrition it needs, or the websites from which I recieved information are faulty and innacurate. Because I ate a variety of vegetables, fruits, protein, and carbohydrates, it is confusing that a recommended amount of calories would not follow. Nutrition, to me, is not only preferable, but an absolute necessity. The effects of maintaining an healthfully unsound diet are horrid and regretful. Calories correspond to energy - which is necessary for success in academic endeavors, soccer or other physical activities, and maintaining a socially beneficial demeanor. Vitamins and nutrients in food correspond to proper growth, brain function, and overall activity. By failing to consume enough food, I might be setting myself up for failure in numerous aspects of my own life.
      
Food directly affects my physical sensations and mood. Food can be a savory, reliable friend, an unexpected enemy, or a rude encounter. Placing a forkful of warm sweet potato with butter, salt, and pepper on my tongue emotionally comforts me. In the realm of delectables, eating sweet potatoes are parallel to sharing the swaying motion of a rocking chair with a woman whose heart and lap are nurturing. I do not have sufficient knowledge of food's chemical properties and my brain chemistry to theorize upon the connections between food and moods.  However, the effect some foods have are more clear than the effects of others. For instance, coffee has caffeine, which affects the nervous system in various ways and gives us artificial, temporary energy. Chocolate and pasta make me very superficially happy (as long as they are in my mouth). Eating them feeds two monsters that are always at war with each other: the exponentially desirous creature in me that calls for more, and Guilt, the monster that tiresomely lingers in the shadows of my mind everytime I open my mouth for susteinance.

           

This meal was breakfast on Day 2. It consisted of peppers, onion, garlic, spices, and tofu sauteed together, and wrapped in a salsa-topped tortilla. The tofu had a crumbly, yet spongy texture (as do eggs). This meal was scrumptious in so many ways; the contrast of the cold salsa and hot scrambled mixture was pleasantly surprising with every bite. The cumin, coriander, and salt combination were unique compared to the flavors to which I am accustomed. It was also aesthetically pleasing due to the warm and varied colors. After sampling my breakfast, I wondered why breakfast burritos such as these are not considered comfort food, or at least eaten more often. I think that eating a meal which one has prepared heightens the pleasure they find in eating it. Despite the lack of free time in the lives of many, I think that the salubrious properties of cooking should be considered when in need of therapeutic activity.

In the past 48 hours, I've picked food based on what looked healthy and pleasing to me. I am satisfied by my overall diet because it entails eating a lot of fresh, home-made, and nutritious meals. I will try to better my diet in the future by carrying healthy snacks around with me, cooking more, and drinking water ceasingly throughout the day. I realized while reviewing the diet of the past 48 hours that I take so much for granted. It is not only food that I take for granted; it is the success, energy, potential, and happiness that food provides daily, even hourly.  The occassional fasting or invasive community service I partake in seems grossly insignificant compared to the number of people who do not have the oppurtunity to eat the way I do; to take  it for granted.       

HW #5: Dominant Discourses

America’s health, according to many, is going down the drain.  Obesity has been acknowledged to be the effect of unhealthy eating habits and the cause of countless health complications. The US Food and Drug Administration is constantly inspecting and reviewing more and more food production companies as a result of food poisoning; another cause of worsened health.  According to Dr. Preston Maring, “Food is at the center of health and illness.”  Research about food has grown and been incorporated into the opinions of many, thus educating Americans on the health pros and cons of their diets.  Despite the necessity of food to maintain our health, even our very existence, the terms “diet”, “food factory” and “food production” have taken on more negative connotations.  When one thinks of the food production, they may think of the latest article they read on Salmonella poisoning (a result of faulty food production in egg farms.) Because approximately 64% or Americans are overweight or obese (according to the Center for Disease Control and Prevention) “Diet” is often accompanied by feelings of remorse or anger. It is clear that food is a problem in America. The questions many researchers, doctors, politicians, and farmers are asking and answering now: How can we prevent it? How can we bring make the diets of the masses more healthy?

 More advanced medicine findings and increased discoveries of the healing characteristics of food are having positive impacts. However, many of these findings are essentially for the purpose of undoing the damage done by unhealthy diets. Americans are told that if they take a pill, they will lose weight, thereby gaining health and happiness.  “Decatrim's advanced formula helps you lose weight FAST and SAFELY” (http://www.weightlossdietpills.com/weight-loss-pills/). “Nuphedragen is a simple yet powerful weight loss formula that delivers unbelievable benefits” (http://www.weightlossdietpills.com/weight-loss-pills/).  Various procedures, such as Bariatric surgery, Sleeve Gastrectomy, or Liposuction, are promised to be safe and effective in “losing weight”.  There is much controversial discussion on the question of these procedures’ actual effectiveness and safety.

                Another way to undo the obesity in the US is by incorporating vegetables into diets. This natural method has been researched and promoted by many. “This is a generation that cares a lot more and knows a lot more about the importance of diet…We need a system that educates physicians about nutrition, and we’re the ones who are going to have to fight for it” (http://www.nytimes.com/2010/09/22/dining/22doctors.html?emc=eta1). In addition to  importance in diet, people also realize that the cause for nutrition is one for which to be fought, rather than simply acknowledged.  Increased vegetable intake and decreased fast food intake are heavily encouraged. However, fresh produce is expensive and inconvenient.  “In the wrong hands, vegetables can taste terrible. And compared with a lot of food at the supermarket, they’re a relatively expensive way to fill a belly… Before we want health, we want taste, we want convenience and we want low cost” (http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html?pagewanted=1&_r=1&emc=eta1).  Faced with meal options that are thriving because of their the consistent flavor, convenience and in-expense, individuals, especially those with a limited budget, are not interested in buying and preparing fresh produce.  Low income families cannot always afford to feed their family the recommended daily intake of vegetables, despite every good intention. “ 'There seems to be this perception that low-income communities don’t have the same needs and interests when it comes to food, and we do,’ said Clara Gillens-Eromosele, one of the leaders of the Roosevelt revitalization group. ‘We’re not looking to have more fast food in our community. We’re looking to educate people about alternatives’” (http://www.nytimes.com/2010/09/20/nyregion/20towns.html?emc=eta1).  Americans must find vegetables and overall diet change to be convenient and affordable in addition to life-changing and life-prolonging.

                To accommodate this tendency of prioritizing convenience and affordability, food companies and the government are striving to produce more convenient options. “Unfortunately, behavior changes won’t work on their own without seismic societal shifts, health experts say, because eating too much and exercising too little are merely symptoms of a much larger malady. The real problem is a landscape littered with inexpensive fast-food meals; saturation advertising for fatty, sugary products; inner cities that lack supermarkets; and unhealthy, high-stress workplaces” (http://www.nytimes.com/2010/08/22/business/22stream.html?emc=eta1). Employers are encouraged to ask less of their workers, so as to reduce the stress that causes overeating and overindulging. More Farmer’s Markets and Greenmarkets can be found throughout the country. Although obesity and bad health are a problem in our country, the way to fix it is a currently a very popular topic of discussion.

HW #4: My Family's Foodways

           
The foodways of my family vary from generation to generation. However, each generation shares aspects of the way they approach, buy, and prepare food.  In my opinion, our foodways are very connected to our culture and society. Transformations in our foodways are caused by cultural changes, which correspond to technological and economic changes. For example, as American advertising antics, taxes, and job opportunities have progressed, so have the choices of Americans based on their individual wealth.  As the economy shifted out of the Great Depression, the perspectives that  people had regarding money and daily necessities also shifted. Technology has doubtlessly developed over time; and thus has our ability to research food’s production and effect on our health. 

In many ways, my mother and I share aspects of our childhoods, specifically when pertaining to food. On a typical day, her father or mother cooked dinner, which often included meatloaf, tuna casserole, steak, chicken, and according to her, “boring American cuisine.” They sat down together and ate it.  My family is similar, albeit the fact that my older sister cooks more often than my dad does. Because we live in New York City, we have more variety of options: we can sample the culinary arts of many cultures and countries. My family also eats differently than my grandparents did because now our society is quite dependent on the technology that enables food to be pre-packaged, cooked, and prepared before purchase. My mother took these meals for granted as a child, and was ill–prepared for the independence of college life. I like to think that I will not have that problem, because I can cook a variety of dishes with ease, and I realize that my dinners do not magically appear before me. Her family’s backyard contained a raspberry bush, apple tree, and vegetable garden, from which they feasted often. Because of my family’s inability to afford a garden, and the change in culture from my mother’s childhood to my own, I do not have the privilege of eating from my own garden or shrubbery.

My father had a similarly “American” childhood. His mother always shopped for and cooked meals, attempting to make them balanced and hearty. A typical meal would have been roast beef with potatoes, carrots, greens, biscuits, and gravy. She prepared lots of chicken dishes, because that was considered to be healthy at the time. My father’s family always ate together at a table, and prayed before they ate. My family also values healthy and flavorful meals, which we eat together at a table after praying.  My father is a fine cook, but does not have the opportunity to exercise his culinary skills often because we try to eat dinner upon his arrival home from work in the late evening.  He also took his mother’s cooking for granted. I think that my siblings and I are more exposed to different cultures and more independent than my father and his siblings, which corresponds to a more open and grateful outlook on food. 

            The foodways of my mom’s mom (grandma) were similar to my great-grandma’s. The only difference that I know of is that my great-grandma was more frugal, because she lived through the Great Depression. Her economy affected how she viewed food, and she never lost the habits she developed because of it. The differences between my father’s parents and their parents were also caused by technology and the economy. His grandparents were also very frugal because of their experiences in the Great Depression. Because his great-grandma was uneducated in the health risks of certain food and had not yet been exposed to pre-prepared food, she prepared more greasy food from many ingredients. A typical morning could be characterized by fresh, warm biscuits made from scratch.

           

The foodways of my parents and me differ in that I do not eat animal products when I can avoid them; whereas they daily serve and consume meat, milk, and eggs. This sometimes causes conflict at the dinner table, despite the effort to accommodate the nutritional needs of everyone in the family. The progression of the economy, research, and common knowledge about food has affected the differences between my great-grandparents, my grand-parents, my parents, and me.  They have affected how much food is wasted, and how it is perceived by respective family members. Technological development has led to the availability of packaged food, which in turn affects how much thought the different generations put into food. Because my mother’s and father’s families originated in America for many past generations, the changes my family’s foodways have undergone are probably not as drastic as those of a family that immigrated from another country within the past century. However, these differences are worth noting and exploring.

The two pictures above are of my refrigerator and freezer. Some visible items in the fridge (that are hard to identify) are milk, almond milk, fat free half and half, hummus, yogurt, salad dressings, bread, a container of vegetable soup, whole grain bread, apple sauce, jam, cheese, mayonnaise, syrup, sprite, rice, water, egg whites, eggs, pickles, snap peas, cream cheese, etc.
In the freezer, one can see ice, bread, veggie burgers, coffee grinds, vegetables, frozen beef, popsicles, etc.  

HW #3: Fast Food Insights and Greenmarket Realizations

It was an enlightening experience to extensively explore Wendy’s and the Union Square Greenmarket. When observing the similarities and differences between the two, I had already expected to note that Wendy’s was cheap, and that buying food there was similar to being on a conveyer belt in a factory.  The employees were very mechanical and efficient, and the consumers were part of an assembly line. I also noted that the majority of the employees appeared to be Black or Hispanic. Most of the people there were in casual attire. Wendy’s was strategically located next to several other fast food establishments.  The Greenmarket was bustling, but the men and women selling their produce were calmer and generally friendlier.  The social atmosphere of the Greenmarket was much more pleasant, despite the crowd and bright sun.  I had conversations with the people at the vendors without feeling like I was rudely interrupting them. I also found the Greenmarket to be more diverse. Shoppers were dressed in business and casual wear. 

                I think that fast food is successful for a variety of reasons. First of all, it is inexpensive.  One can buy an entrée, side, and drink without spending more than 5 or 6 dollars. This cannot be said of non-fast food restaurants.  It is successful because it is convenient; one can eat their meal less than 2 minutes after ordering it. It is also predictable.  People can visualize their options before ordering, and if they order it again and again it will taste and look the same every time.  Seeking a cheap, savory, quick, and filling meal at a fast food establishment is the epitome of easy.  Wendy’s, McDonald’s, Taco Bell, and other fast food restaurants are able to give their customers such remarkable service because their food is low quality, and they do not spend money or time making their food more healthy or eco-friendly. They do spend money advertising, which brings them even more sales and overall success.

                The various people I met today approached food in extremely different ways.  I was surprised and amused by a man at Wendy’s who, when asked why he chose to eat there sarcastically responded with, “It’s healthy and quality.” He was well aware of the unhealthy nature of the food he was consuming, but chose to eat there anyway. Similarly, a woman with a baby was defensive when approached.  We requested permission to ask her a few questions about her decision to eat at Wendy’s, and she said, “I don’t want to hear about how they prepare the food or what is in it.” She probably knew that the food preparation at Wendy’s is disgusting, even wrong. She too, chose to eat there regardless. I don’t know about either of the patron’s backgrounds or lifestyles to know why they approached food so carelessly.  They may have viewed food as sacred, but were unable to afford or spend time searching for healthier options. Perhaps they did not care about the consequences of eating badly because there were even worse or more draining things occurring in their lives.

The people I encountered at the Greenmarket seemed very zealous and educated regarding food. They happily supplied specific answers to all the questions we asked about their products. They thought it important that they serve their customers by giving them variety, health, and fair prices. They wished to leave a small carbon footprint, and serve animals by giving them a happy life before slaughter.  One woman brought wild, foraged mushrooms to sell. There were many different kinds.  When asked if food was sacred, she said, “Yes, food is definitely sacred. But not if it’s from McDonald’s or something.” I think the customers at the two food commerce locations are essentially separated by the size of their wallets, and their choice to be aware of what they put inside them.  The saying, “Ignorance is bliss” seemed totally contradicted by the happy, peaceful people at the Greenmarket vs. the impatient and unhappy people at Wendy’s.

                Of the two locations, I visit the Greenmarket or similar means of food commerce more often; this is only in the past few years, however. Over the course of my whole life, my time and money spent eating fast food greatly outweighs the time and money spent eating organic, homegrown, foraged, eco-friendly, or gourmet food. Over recent years, I have become more aware of the health and global risks involved with eating fast food; and have acted accordingly. I have also come to enjoy fruits and vegetables more, which leads me to visit the Greenmarket when in search of a snack. I think that I should try to explore options at the Greenmarket more often, and hopefully substitute some of the foods I normally consume. I feel dissatisfied about my many visits to fast food restaurants, and my lack of past interest in the Greenmarket. However, admitting that my past is dissatisfying is the first step toward progressing to a more ideal diet.

               

Post #1: Food-Initial Thoughts

When I think of food, I am reminded of the profound links it has to nearly every part of my life, and others’ lives. Food is important to our economy, culture, happiness, and very existence. There are countless food products, industries, and sales throughout New York City alone. I can barely walk down the street or turn on my television without encountering an advertisement for something to eat. I can’t imagine the effect on the economy if all food disappeared, but I think it would be major and roughly akin to the tragedy of the Great Depression. (It goes without saying that the economy would not matter for long, because you need living people for an economy to exist.)  Our culture is hugely impacted by food as well, because its customs, stereotypes, and rituals involve it.  I think of turkey, gravy, peas, biscuits, and mashed potatoes when I think of Thanksgiving. The various flavors I sampled when traveling come to mind when I think of places in which I vacationed, like beignets in New Orleans.  When I think of South American culture, I think of rice and beans. Even if I remember certain people, I am reminded of food. When I think of my friend Sayief, I think of cheese. My Grandma reminds me of the excellent eggplant dish she prepares occasionally. Eating gives people pleasure, and is associated with social gatherings and entertainment.

To me, something that is sacred is worthy of reverence and respect. Sacredness usually pertains to religion, the divine, or spirituality.  I think that food, or specifically, our need for food, should be treated with reverence.  Although food itself is not divine, our dependence on it for survival is constant and fundamental.  It is worthy of and treated with reverence and admiration throughout the world.  The fact that our economy, culture, existence, and happiness point to food supports its venerability.  

When meandering to a deli or my refrigerator in search of sustenance, the first thing I inadvertently consider is what I can afford. (This consideration is naturally foregone if in the comfort of my home). I also consider what will please me. The food’s texture, taste, smell, and ability to fill my stomach contribute to my decision. Because I make a conscious effort to avoid animal products (such as meat, milk, or eggs) and foods that will be unhealthy or give me a stomach ache, like extremely sugary or greasy foods, I sometimes struggle to stay well fed whether out and about or at home. I also seek to food that is easy to obtain and consume without extensive preparation.  Cooking is enjoyable, but not under the stress of my everyday life.

I think the priorities I have when approaching food are reasonable in moderation. If I took finding affordable food to an extreme, I would never buy lunch. This would result in either skipping many meals or spending a lot of time preparing meals at home, neither of which are particularly favorable options. If I was obsessed with satisfying my immediate cravings, I would not get all the nutrients I needed, become overweight, worsen my blood pressure and cholesterol, and increase the chances of disease and early death. If I was obsessed with eating convenient food, I would never develop my cooking skills, and would probably eat a lot of fast or pre-packaged meals. 

                I prioritize straying from animal products for a variety of reasons: the hormones, unnecessary fat, cholesterol, carbs, and increased risks of obesity and disease are not propitious to me. I feel that I can generally substitute animal products with more healthful options. I would rather spend a little more money, time, and energy on better food options now then spend it on potential medical bills and hospitalization later.  Most meat processing industries are very cruel to their animals while they are alive. In addition, dairy products incite my allergies for reasons rather unbeknownst to me. The meat industry also contributes to a very large carbon footprint, and starvation throughout the world. I do not wish to support such an industry by consuming the fruits of its labor. However, If someone went out of their way to cook something for me, or if I had not eaten in 12 hours, or the only option was something non-vegan, I would eat it without guilt.

I am open to contradictory opinions regarding my food prioritization. I do not claim to be a certified nutritionist. My information is very limited, and based on the opinions and research of few.  I would love to develop my knowledge further. I think it is important to educate ourselves about food, because it is such an important aspect of the world and such a huge area of failure for so many. Every day is a struggle to consume a healthy balance of all the food groups, and it is important to optimistically approach each meal as an opportunity to be healthy, rather than with the attitude that each meal is a series of failures.