The document discusses American food production and processing. It addresses livestock treatment, fishing practices, industrial farming methods, and food processing techniques. It notes concerns about animal welfare, overfishing, pesticide and fossil fuel use, and the focus on profit over health. Alternatives discussed include local/organic foods, home gardening, and minimally processed whole foods.

1. FOOD
WHEN YOU GOOGLE “AMERICAN FOOD”:

2. WHERE OUR FOOD COMES FROM

3. LIVESTOCK
 Loose standards for treatment of animals
 Animals raised in cramped pens or cages
 Growth hormones are used to make the animals
grow faster
 http://www.youtube.com/watch?v=mT1rodfjrnk&f
eature=related
 Antibiotics used to control disease

4. LIVESTOCK
 Free range might not be a good alternative
 Chickens kept for eggs can not be kept in cages but
can still be confined in sheds
 Chickens for meat must have access to outdoors, but
no certain size
 Cows and sheep must be kept on a range and be
grass fed, also no certain size
 No hormones used, but feed can still have pesticides

5. FISHING
 Small boat fisherman catch for themselves and sell
what is left over
 Many have lost their jobs
 Huge ships can catch millions of fish in a few days
 This makes it easy for fish to be over harvested and
cause shortages
 Fish farming keeps lots of fish in cramped tanks
 This leads to the spread of disease between the fish
 The farmers need to put poisons in the water to stop
the spread of disease

6. FARMS
 Most food in the store comes from industrial farms.
 Large amounts of food can be produced and distributed world
wide
 Guarantees you will have what you need when you need it
 Relies heavily on pesticides and fossil fuels
 Can cause harm to the environment
 Can also be grown organically
 No pesticides used in growing the crops
 Takes more skill to grow the crops
 Usually does not produce as many crops as industrial farms
 Usually sold locally for more money

7. PROCESSING
 Almost all the food we buy has been processed in
some way
 It is done to make food last longer or taste better
 Examples of preserving include; drying, freezing,
pickling, canning, bottling, and salting
 The most common ways to make food taste better
are to add either sugar, salt, and/or fat
 Food is a huge business and they will do whatever
they can to make money

8. A FEW OTHER IDEAS TO THINK ABOUT…
 Buy local/organic foods
 No pesticides and not as many fossil fuels used for
harvesting and transportation
 Grow your own food
 Good for you and environment
 Cook meals at home
 Save money

9. RULE #1: DON’T FUCK WITH PEOPLE WHO HANDLE YOUR FOOD
 http://www.youtube.com/watch?v=_v1mp8X6EI0&
feature=player_embedded

10. FAST FOOD & RESTAURANTS
 Fast food is food which is prepared and served quickly at
outlets called fast-food restaurants but before you take a
bite of a fast food, do you ever stop to consider what has
been involved in the preparation of it and it was
prepared?
 How sanitary was the process?
 Do you ever stop to consider that you could be putting
yourself at risk each and every time you choose to trust
others in the preparation of your food?
 http://www.youtube.com/watch?v=OhBmWxQpedI&feature=related

http://www.youtube.com/watch?v=1T0GZt00kL

11. FOOD SUPPOSED TO SERVE IN MEAN TIME
 When food is cooked and left out for more than 2
hours at room temperature, bacteria can multiply
quickly.
 Most bacteria grow undetected because they do not
produce an "off" odor or change the color or texture
of the food. Which gives rise to microbial growth like
Salmonella and E. coli
Plush Salmonella
on thinkgeek.com
$7.99 each.

12. RESTAURANT FOOD POISONING ETIQUETTE
I Didn’t Order Salmonella

13. WHAT DOES MCDONALD’S DO TO PRESERVE THEIR FOOD?
 McDonald's seems to be the villain in the never ending
battle of good food versus evil food. There is so much
information floating around out there about the famous
golden arches, that it's hard to know what is true and what
is just hype.
 http://www.youtube.com/watch?v=4IGtDPG4UfI&feature=related

14. HOW CAREFULLY THE FOOD GETS
PREPARED
 http://www.youtube.com/watch?v=I4peC31MgLE&f
eature=related

15. Where Does Our Food Come From?

19. Why is it so expensive to eat healthy?
 Healthy food is rich in nutrients and low in calories
 Price of healthy food increased over 20% in two
years
 Healthy eating is becoming unaffordable
 People never thought
that it might be that expensive

20. Organic Food & Vegetarian Diets
 Organic food
 Really regulated industry, special certificates
 Not everybody can afford it, healthy
 http://www.organic.org/goorganic/
 Vegetarian diets
 A diet on plant-based foods
 Usually people who concerned with animal rights,
environment
 Must eat wide variety of food to meet their needs
 http://www.nlm.nih.gov/medlineplus/vegetariandiet.html

21. The Old Pyramid

22. The New Pyramid
The small yellow area is oils (sugar has been removed from the pyramid.)

23. Why the Change?
 Many blamed the old pyramid for childhood obesity.
 Many people misunderstood the range in what to eat and
how much they should consume or couldn’t understand
it.
 The new pyramid is more interactive.
 No more servings, just recommendations (according to a
2,000 calorie diet) along with better eating and exercise
habits.

24. Grains: Whole and Refined
Any food made from wheat, rice, oats, cornmeal, barley or another cereal
grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and
grits are examples of grain products.
Whole grains: Refined grains:
brown rice whole rye
whole wheat bread
buckwheat
whole wheat crackers cornbread*
bulgur (cracked wheat) whole wheat pasta pitas*
corn tortillas*
oatmeal whole wheat sandwich buns pretzels
couscous*
popcorn and rolls crackers*
whole wheat tortillas Ready-to-eat breakfast cereals
Ready-to-eat breakfast flour tortillas*
wild rice corn flakes
cereals: grits
Less common whole grains: noodles*
whole wheat cereal flakes white bread
amaranth
muesli millet white sandwich buns and rolls
Pasta*
whole grain barley quinoa white rice.
spaghetti
whole grain cornmeal sorghum macaroni
triticale

25. Vegetables
Orange vegetables:
acorn squash Any vegetable or 100% vegetable juice counts as a member of
butternut squash
carrots the vegetable group. Vegetables may be raw or cooked; fresh,
hubbard squash frozen, canned, or dried/dehydrated; and may be whole, cut-up, or
pumpkin
sweet potatoes mashed.
Dry beans and peas: Dark green vegetables: Other vegetables:
bok choy
black beans artichokes
broccoli
black-eyed peas asparagus
collard greens
bean sprouts
garbanzo beans (chickpeas) dark green leafy lettuce okra
beets
kidney beans kale onions
Brussels sprouts
lentils mesclun parsnips
cabbage
mustard greens tomatoes
lima beans (mature) cauliflower
romaine lettuce tomato juice
navy beans celery
spinach vegetable juice
cucumbers
pinto beans turnip greens turnips
eggplant
soy beans watercress wax beans
green beans
split peas green or red peppers zucchini
tofu (bean curd made from soybeans)
Starchy vegetables: iceberg (head) lettuce
corn mushrooms
white beans
green peas
lima beans (green)
potatoes

26. Fruits
Some commonly eaten fruits are:
Apples
Apricots
Avocado Mixed fruits:
Bananas
fruit cocktail Any fruit or 100% fruit juice
Nectarines
Berries: Oranges counts as part of the fruit group.
strawberries Peaches
blueberries Pears
Fruits may be fresh, canned,
raspberries Papaya frozen, or dried, and may be whole,
Pineapple
Cherries
Plums cut-up, or pureed.
Grapefruit Prunes
Grapes Raisins
Kiwi fruit Tangerines
Lemons
Limes 100% Fruit juice:
Mangoes orange
Melons: apple
grape
cantaloupe
grapefruit
honeydew
watermelon

27. Milk
 All fluid milk products and many foods made from milk are considered part of this food group.
Foods made from milk that retain their calcium content are part of the group, while foods made
from milk that have little to no calcium, such as cream cheese, cream, and butter, are not. Most
milk group choices should be fat-free or low-fat.
All fluid milk: Hard natural cheeses:
fat-free (skim) cheddar
low fat (1%) mozzarella
reduced fat (2%) Swiss
whole milk parmesan
flavored milks: soft cheeses:
chocolate ricotta
strawberry cottage cheese
lactose reduced milks processed cheeses
lactose free milks American
Milk-based desserts: All yogurt:
Puddings made with milk Fat-free
ice milk low fat
frozen yogurt reduced fat
ice cream whole milk yogurt

28. Nick Heppner
 “Eat this, not that.”
 http://www.youtube.com/watch?v=j7QpBm07Gl8&
NR=1
 The Essential 6 Nutrient Groups
 http://www.nms.on.ca/Elementary/exploring_nutri
tion.htm

29. Meat & Beans
 Dry beans and peas are the mature forms of legumes such as kidney beans, pinto
beans, lima beans, black-eyed peas, and lentils. These foods are excellent sources of
plant protein, and also provide other nutrients such as iron and zinc. They are
similar to meats, poultry, and fish in their contribution of these nutrients. Many
people consider dry beans and peas as vegetarian alternatives for meat. However,
they are also excellent sources of dietary fiber and nutrients such as folate that are
low in diets of many Americans. These nutrients are found in plant foods like
vegetables.
 Because of their high nutrient content, consuming dry beans and peas is
recommended for everyone, including people who also eat meat, poultry, and fish
regularly. The Food Guide includes dry beans and peas as a subgroup of the
vegetable group, and encourages their frequent consumption—several cups a
week—as a vegetable selection. But the Guide also indicates that dry beans and peas
may be counted as part of the “meat, poultry, fish, dry beans, eggs, and nuts group.”

30. Oils
 Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking.
Oils come from many different plants and from fish.
Some common oils are: Some oils are used mainly as flavorings, such as walnut oil and
•canola oil sesame oil. A number of foods are naturally high in oils, like:
•corn oil
•cottonseed oil •nuts
•olive oil •olives
•safflower oil •some fish
•soybean oil •avocados
•sunflower oil
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come
from many animal foods and can be made from vegetable oils through a process called
hydrogenation. Some common solid fats are:
•butter
•beef fat (tallow, suet)
•chicken fat
•pork fat (lard)
•stick margarine
•shortening

31.  http://www.mypyramid.gov/index.html

32. FOOD