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WINNER of the2020 Gourmand Award for Innovation Native produce business is booming and it's about toenter a new phase - Australian native ingredients are beginning to turn up ingrowers' markets and even local supermarkets. From Warrigal greens and saltbush,to kangaroo and yabbies - John Newton will inspire you to grab some and take ithome.

Presents 135 recipes for a range of healthful dishes, in a cookbook that features information on the art of healthy eating.

In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the countercuisine in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other revolutionary foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods. From reviews of the previous edition: Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food.—Joan Jacobs Brumberg, The Nation This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!— The Digest: A Review for the Interdisciplinary Study of Food Now comes an examination of... the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America... Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones.— Publishers Weekly A challenging and sparkling book... In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change.— Food and Foodways Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply... This is a thought-provoking and pioneering examination of recent events that are still very much part of the present.— Tufts University Diet and Nutrition Letter In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the countercuisine in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other revolutionary foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods. From reviews of the previous edition: Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food.—Joan Jacobs Brumberg, The Nation This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!—The Digest: A Review for the Interdisciplinary Study of Food Now comes an examination of... the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America... Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones.—Publishers Weekly A challenging and sparkling book... In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change.—Food and Foodways Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply... This is a thought-provoking and pioneering examination of recent events that are still very much part of the present.—Tufts University Diet and Nutrition Letter

Background The prevalence of poor diet quality and type 2 diabetes are exceedingly high in many rural American Indian (AI) communities. Because of limited resources and infrastructure in some communities, implementation of interventions to promote a healthy diet is challenging—which may exacerbate health disparities by region (urban/rural) and ethnicity (AIs/other populations). It is critical to adapt existing evidence-based healthy food budgeting, purchasing, and cooking programs to be relevant to underserved populations with a high burden of diabetes and related complications. The Cooking for Health Study will work in partnership with an AI community in South Dakota to develop a culturally-adapted 12-month distance-learning-based healthy food budgeting, purchasing, and cooking intervention to improve diet among AI adults with type 2 diabetes. Methods The study will enroll 165 AIs with physician-diagnosed type 2 diabetes who reside on the reservation. Participants will be randomized to an intervention or control arm. The intervention arm will receive a 12-month distance-learning curriculum adapted from Cooking Matters® that focuses on healthy food budgeting, purchasing, and cooking skills. In-person assessments at baseline, month 6 and month 12 will include completion of the Nutrition Assessment Shared Resources Food Frequency Questionnaire and a survey to assess frequency of healthy and unhealthy food purchases. Primary outcomes of interest are: (1) change in self-reported intake of sugar-sweetened beverages (SSBs); and (2) change in the frequency of healthy and unhealthy food purchases. Secondary outcomes include: (1) change in self-reported food budgeting skills; (2) change in self-reported cooking skills; and (3) a mixed-methods process evaluation to assess intervention reach, fidelity, satisfaction, and dose delivered/received. Discussion Targeted and sustainable interventions are needed to promote optimal health in rural AI communities. If effective, this intervention will reduce intake of SSBs and the purchase of unhealthy foods; increase the purchase of healthy foods; and improve healthy food budgeting and cooking skills among AIs with type 2 diabetes – a population at high risk of poor health outcomes. This work will help inform future health promotion efforts in resource-limited settings. Trial registration This study was registered on ClinicalTrials.gov on October 9, 2018 with Identifier NCT03699709 .

Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses not only innovation and technology, but also the regulatory framework, consumer perspectives, and business and financial considerations. Presented by experts from industry and academia directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the global marketing of functional foods; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends.

This public media award-winning film is about women advocating for healthy food traditions to change communities and transform lives. What started as a 7-week nutrition program seven years ago in National City (CA) for women seeking healthier diets has become a Latina-led movement to raise the health, wellbeing, and resilience of the community.

The present study analyzed the prices of food sold in canteens of Brazilian private schools and described price-based marketing strategies, according to the NOVA food classification system. This is a mixed methods study combining a cross-sectional component and time series analysis, with data from 2,241 canteens in private elementary and secondary schools in the 26 capitals of Brazil and the Federal District, collected between June 2022 and June 2024. Price data collected for unprocessed, minimally processed, or processed foods and culinary preparations based on these foods (UMPCP), and ultra-processed foods and culinary preparations based on these foods (UpCP) sold in school canteens and from the National System of Consumer Price Indices (SNIPC), were used to create a data set containing deflated monthly prices for food and beverages sold between August 2022 and July 2024. Calculations were made for adjusted prices (R$/100 g or ml) and absolute prices (R$ per portion), and frequency of use of strategies such as combos and promotions. UMPCP showed lower adjusted price, but higher absolute price than UpCP, especially for solid foods. About 27% of the study canteens implemented pricing strategies for both food groups. Most of these strategies did not exclusively favor healthy foods, indicating that promotions and combos were used without distinction. The affordability of healthy foods is disadvantaged in school canteens when considering the price per portion, which may negatively influence students’ food choices. The findings show that current prices for food sold in most canteens discourage the purchase of healthy items, but favor the purchase of unhealthy ones. These results reinforce the importance of interventions for promoting healthy foods and making them more affordable.

Dietary behaviors are directly linked to health and well-being. Food literacy education may improve poor dietary behaviors and thus, health and well-being. Social media is a popular source of food literacy education through content delivered by influencers and experts alike. Characterizing food and nutrition content on social media using a food literacy framework can identify gaps in public food literacy knowledge and opportunities for improving food literacy education. The primary objective of this study was to systematically characterize and categorize publicly available food- and nutrition-related Instagram content according to food literacy concepts. We conducted a mixed methods study using content analysis. We collected Instagram posts that used hashtags related to the term \"healthy eating\" via CrowdTangle. We completed our content analysis using Netlytic to categorize posts according to our framework of food literacy and topics of interest. Then, we completed a descriptive qualitative content analysis of a sub-sample of posts from each category. Our analysis included 100,000 Instagram posts. We categorized the Instagram posts using 19 categories related to food literacy and attitudes to healthy eating. The most frequent categories were (1) information about foods to consume (38,500/100,000, 38.5%), (2) cooking and preparing food (36,007/100,000, 36%), and (3) planning and managing food intake (33,262/100,000, 33.3%). Protein-rich foods, fiber, vegetables, juicing and smoothie diets, and spices were commonly promoted as foods to consume, while selecting organic and fresh foods was encouraged more frequently than canned or frozen foods. Processed and prepared foods were discouraged. Baking was frequently portrayed as a cooking method, as well as quick and easy recipes, and cooking with friends and family. Planning food intake was frequently discussed in relation to weight loss and holidays. Cultural foods were portrayed as healthy foods and with healthier variations, and in the context of holidays and religious observances. Low-cost and affordable foods were portrayed with minimal time requirements, minimal ingredients, and depicted as family-appropriate. Instagram content frequently portrayed healthy eating as part of a healthy lifestyle and impacting physical health, activity and energy levels, and mood. However, prescriptive information regarding foods to consume was still pervasive. Encouragement to cook together and share recipes together indicates the social aspect of eating and cooking as important to users and may be an important aspect of food literacy guidance and programs in the future. Our descriptive analysis of Instagram content demonstrates several opportunities for supporting and improving food literacy education on social media.

This article studies natural food packaging as enabling artifacts of the traditional material culture of Antioquia in Colombia. For this purpose, we consider artifacts as objective nodes that combine design and use intentions, functions, materials, histories, artifactual lineages, and cooperative relationships that stabilize ritualized practices of a human group. We take the example of natural packaging as artifacts that enablers and stabilizers of traditional cooking and food preparation practices. Natural packaging materials are here assumed to be leaves having some favorable property to contain a food product. After providing a theoretical reflection, we analyze the data collected from fieldwork we conducted in two towns in Antioquia, Colombia (Santa Fe de Antioquia and Amagá), as well as from an interview with an expert in the field. Finally, we show that it is possible to postulate an analysis under a relational ontological description of a traditional practice with conceptual categories of the philosophy of technology.