An Incentive for Nutrition

the group

an incentive for nutitrion

“If the urban culture lacks interest and incentive to eat nutritious foods, then the culture will remain living a unhealthy lifestyle.”

“This could be the first generation that won’t

outlive their parents.”-Oprah Winfrey

1990’sPresent

1800’s 1900’s 1930’s 1950’s

1970’s 1990’s Present

Food History Timeline

Small local farms could provide enough food for small communities

Industrialized factories could provided enough food to feed a growing population

From Farms to Factories

The Big Producers

PEPSICO

NESTLE

KRAFT FOODS

TYSON FOODS

THREE COMPANIES SLAUGHTER AND PACK

57% OF ALL US PORK

THREE COMPANIES PROCESS MORE THAN

70% OF ALLTHE US BEEF

TWO COMPANIES SLAUGHTER AND PACK

40% OF ALL US CHICKENS

Smithfield 26%

Tyson 17%

JBS 12%

Tyson 28%

Cargill 24%

JBS 24%

Tyson 22%

JBS 18%

Preservatives

Acidity-caking

Anti-foaming

Antioxidants

Bulking Agents

Colorings

Emulsifiers

Emulsifying Salts

Firming Agents

Flavor Enhancers

Flavoring Agents

Flour Treatment

Foaming Agents

Gelling Agents

Glazing Agents

Humectants

Modified Starches

Packaging Gases

Preservatives

Propellants

Raising Agents

Sequestrants

Stabilizers

Sweeteners

Thickeners

1960 vs. GMO

30 countries, including France, Italy, and Japan, have already banned or restricted GMOs, while the U.S. still doesn’t even require GMO labeling.

Empty Calories vs. Full Calories

-1.0

0. 5

1.5-2 .0

2.4

2.5

2.9

3.5

4.5

5. 0

5. 0

5.5

6.5

7.0

6.5 -7.4

7.34- 7.45

7.7-8.3

9.0- 10.0

11.5

12.5

13.5

13.9

XXX

- +

vinegar

beef

water neutral pH

limebloodavocadococonut

baking soda

sea watersoap

bleach

sodium hydrate

stomach acid

chicken

grapefruit

blueberry

duck

pork veil

tuna

Hydrogen Ions pH

So What Does This All Mean?

severe allergic reactions antibiotic resistance

immune suppression cancer

Obesity Incline Within Children

20%

Why do we eat this way?

-Marketing-Convenience

-Cost/Budgets for family-It’s familiar

Consumers outlook on healthy food is....

- Too expensive- Too hard to maintain

- Too inconvenient- We don’t know how

to eat healthy

Can we develop a way to change how we buy, perceive, and consume food?

Could developing a way to eat that is affordable, convenient, and nutritional solve this problem...

thus ensuring the health of our children and family?

Could developing a way to eat that is affordable, convenient, and nutritional solve this problem...

“If Indiana prospective families are provided a way to eat that’s affordable, convenient, and nutritional, then they will adapt to a more balanced lifestyle.”

Our Expert Help

Prospective Audience Help

Paul Montoya

Keriann Rich

Theresa Goodwin

Urban Garden manager at IUPUIStudies: Geography, International Studies

Working mother with young children, runs Hothouse Communications

Entrepreneur and mother of two young children

Sociologist and Folklorist at IUPUI

Blogger of snackhealthy.com

Director of Social/Behavioral ServicesCommunity Health Engagement Research Team at Indiana University

IUPUI Health Service Provider in Psychology

Janet Meryl Krieger

Kristina Postma

Lisa Staten

Melissa Cyders

SourcesCoveney, John. Food, Morals, and Meaning: The Pleasure and Anxiety of Eating.

London and New York: Routledge, 2006. Print.

Bosshart, David. Cheap: The Real Cost of the Global Trend for Bargains,

Discounts & Consumer Choice. London: Kogan Page, 2006. Print.

Freeman, Andrea. Fast Food: Oppression Through Poor Nutrition. Rep.Web.

Ursell, Amanda. What Are You Really Eating?: How to Become Label Savvy.

Carlsbad, CA: Hay House, 2005. Print.

Institute of Medicine. Dietary Reference Intakes for Energy, Carbohydrate, Fiber,

Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington (DC):

The National Academies Press; 2002.

Food, Inc. Dir. Robert Kenner. Perf. Michael Pollan. Magnolia Pictures, 2008. DVD.

Bostrom, Meg. Perceptions of the U.S. Food System: What and How Americans Think

about Their Food. Battle Creek, MI: W.K. Kellogg Foundation, 2005. Print.

Pearson, Owen. “Why Do People Often Not Eat Healthy Foods?” LIVESTRONG.COM.

Livestrong, 10 Mar. 2011. Web. 27 Sept. 2012. <http://www.livestrong.com/

article/400320-why-do-people-often-not-eat-healthy-foods/>.

“Food Processing Top 100 Food and Beverage Companies.” Food Processing Top

100 Food and Beverage Companies. Foodprocessing.com, 2012. Web. 27

Sept. 2012. <http://www.foodprocessing.com/top100/>.

“Real Food.” Ecomom.com. Ecomom, n.d. Web. 27 Sept. 2012. <http://www.eco

mom.com/>.

Mitchell, P. C., and R. W. Welch. “Food Processing: A Century of Change.” British Med

ical Bulletin (2000): n. pag. Print.

Ophardt, Charles. “PH Scale.” PH Scale. Elmhurst College, 2003. Web. 30 Sept.

2012. <http://www.elmhurst.edu/~chm/vchembook/184ph.html>.