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Portions have grown larger
Source: Scott Kahan
RELATED ARTICLES
Explain
⌅
Tackling obesity in the UK
Tackling obesity in the UK☜With concern growing that the Foresight analysis—that 50% of the UK population could be obese by 2050, at an annual cost to the nation of around £50 billion per year [2]—substantially underestimates the scale of the unfolding obesity crisis, the College of Contemporary Health is working with the wider policy community to develop a whole systems map of the obesity crisis and the potential responses.☜F1CEB7
⌃
Causes of obesity
Causes of obesity☜Understanding the causes of obesity is critical to the success of prevention and treatment strategies. However, while (simply put) obesity occurs when energy intake from food and drink consumption is greater than energy expenditure through the body’s metabolism and physical activity over a prolonged period (resulting in the accumulation of excess body fat), in reality many complex behavioural and societal factors contribute systemically to the current crisis and no single influence dominates.☜5CD992
⌃
Strategies of some companies are fuelling the obesity crisis
Strategies of some companies are fuelling the obesity crisis☜Some companies and industries are fuelling the obesity crisis, through a variety of strategies that prioritise profitability and corporate brand value over public health, and, in the process, externalise significant costs.☜5CD992
⌃
Production and marketing choices favour profit over diet optimisation
Production and marketing choices favour profit over diet optimisation☜Decisions made by many food and beverage companies tend to be shaped more by the immediate corporate financial interests of shareholders (and the associated interests of corporate officers) rather than the social goal of achieving optimal human diets; as reflected in, for example, the production and marketing a high volume of low-cost, highly processed foods that are rich in sugar, salt, and saturated fats.☜5CD992
■
Portions have grown larger
Portions have grown larger☜☜5CD992
⇤
Industrial development changes what and how people eat
Industrial development changes what and how people eat☜Economic and industrial development has tended to be accompanied by a historic shift in patterns of food consumption from diets high in cereal and fibre to diets high in sugars, fat, animal-source food and highly-processed foods – creating a socio-cultural environment in which obesity is more likely to emerge in the population.☜FFFACD
⇥
Reduce portion sizes
Reduce portion sizes☜Food producers, restaurants and workplace canteens should reduce average portion sizes (including removing extra-large super-size single-serve portions from packaged food ranges and menus).☜FFFACD
□
Advertising and marketing reinforce new eating patterns
Advertising and marketing reinforce new eating patterns ☜Marketing and advertising instil and reinforce new cultural norms about what (e.g. fast food) and how to eat (e.g. snacking), and how much (e.g. larger portions) to eat.☜5CD992
□
Ready-to-eat food is more readily available
Ready-to-eat food is more readily available☜Ready-to-eat food is increasingly available in industrial societies 24-hours a day and in places where food wasnt traditionally available (such as pharmacies and petrol stations), as well as via the growing number of fast food restaurants and coffee shops.☜5CD992
□
Unhealthier foods are engineered to be tastier
Unhealthier foods are engineered to be tastier☜Food scientists have become adept at understanding how our brains respond to, and react to, and crave tastes, smells and textures, and have become adept at engineering and processing foods to take advantage of that – largely by adding lots of salt, sugar and fat – and to make these foods almost irresistible to our brains.☜5CD992
□
Unhealthy foods are cheaper and getting cheaper
Unhealthy foods are cheaper and getting cheaper☜☜5CD992
□
Graph of this discussion
Graph of this discussion☜Click this to see the whole debate, excluding comments, in graphical form☜dcdcdc
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Entry date (GMT):
12/17/2014 9:35:00 AM
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