Nutritionism

The Science and Politics of Dietary Advice
Erscheinungsjahr 2015
ISBN: 978-0-231-15657-8
Verlag: Columbia University Press

Buch, Englisch, 368 Seiten, Print PDF, Format (B × H): 141 mm x 221 mm, Gewicht: 475 g

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted our appreciation of food quality, such that even highly processed foods may be perceived as healthful depending on their content of "good" or "bad" nutrients. Investigating the butter versus margarine debate, the battle between low-fat, low-carb, and other weight-loss diets, and the food industry's strategic promotion of nutritionally enhanced foods, Scrinis reveals the scientific, social, and economic factors driving our modern fascination with nutrition.

Scrinis develops an original framework and terminology for analyzing the characteristics and consequences of nutritionism since the late nineteenth century. He begins with the era of quantification, in which the idea of protective nutrients, caloric reductionism, and vitamins' curative effects took shape. He follows with the era of good and bad nutritionism, which set nutricentric dietary guidelines and defined the parameters of unhealthy nutrients; and concludes with our current era of functional nutritionism, in which the focus has shifted to targeted nutrients, superfoods, and optimal diets. Scrinis's research underscores the critical role of nutrition science and dietary advice in shaping our relationship to food and our bodies and in heightening our nutritional anxieties. He ultimately shows how nutritionism has aligned the demands and perceived needs of consumers with the commercial interests of food manufacturers and corporations. Scrinis also offers an alternative paradigm for assessing the healthfulness of foods the food quality paradigm that privileges food production and processing quality, cultural-traditional knowledge, and sensual-practical experience, and promotes less reductive forms of nutrition research and dietary advice.

Autoren/Hrsg.

Scrinis, Gyorgy

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

List of Abbreviations1. A Clash of Nutritional Ideologies2. The Nutritionism Paradigm: Reductive Approaches to Nutrients3. The Era of Quantifying Nutritionism: Protective Nutrients4. The Era of Good- and-Bad Nutritionism: Bad Nutrients and Nutricentric Dietary Guidelines5. The Macronutrient Diet Wars: From the Low-Fat Campaign to Low-Calorie6. Margarine, Butter, and the Trans-Fats Fiasco7. The Era of Functional Nutritionism: Functional Nutrients8. Functional Foods: Nutritional Engineering9. The Food Quality Paradigm: Alternative Approaches to Food and the Body10. After NutritionismAcknowledgmentsAppendix: The Nutritionism and Food Quality LexiconNotesIndex

Leseproben

Read an excerpt from the chapter, "A Clash of Nutritional Ideologies":

Über Autor(innen)

Gyorgy Scrinis is a lecturer in food politics in the School of Land and Environment at the University of Melbourne, Australia. His research addresses the politics, sociology, and philosophy of food and of science and technology.