Convalescent Food Practices in Ayurveda

2013 ◽  
pp. 67-80 ◽  
Author(s):  
Sanjeev Rastogi ◽  
Priyanka Chaudhari
Keyword(s):  
Food Practices

Balancing Act: Identity and Otherness among Latin American Immigrants and their Food Practices

2016 ◽  
Vol 4 (2) ◽  
pp. 72-83
Author(s):  
Paulette Kershenovich Schuster
Keyword(s):  
Latin American ◽  
Cultural Production ◽  
Communication Systems ◽  
Social Contexts ◽  
Cultural Perceptions ◽  
Cultural Elements ◽  
Food Practices ◽  
Food Research ◽  
Private And Public ◽  
Latin American Immigrants

This article deals with the identity construction of Latin American immigrants in Israel through their food practices. Food is a basic symbolic element connecting cultural perceptions and experiences. For immigrants, food is also an important element in the maintenance of personal ties with their home countries and a cohesive factor in the construction of a new identity in Israel, their adopted homeland. Food practices encode tacit information and non-verbal cues that are integral parts of an individual’s relationship with different social groups. In this case, I recruited participants from an online group formed within social media platforms of Latin American women living in Israel. The basic assumption of this study posits that certain communication systems are set in motion around food events in various social contexts pertaining to different national or local cuisines and culinary customs. Their meaning, significance and modifications and how they are framed. This article focuses on the adaptation and acculturation processes because it is at that point that immigrants are faced with an interesting duality of reconstructing their unique cultural perceptions to either fit the existing national collective ethos or create a new reality. In this study, the main objective is to compare two different immigrant groups: Jewish and non-Jewish women from Latin America who came to Israel during the last ten years. The comparative nature of the research revealed marked differences between ethnic, religious and cultural elements that reflect coping strategies manifested in the cultural production of food and its representation in two distinct domains: private and public. In the former, it is illustrated within the family and home and how they connect or clash with the latter in the form of consumption in public. Combining cultural studies and discourse analysis, this article offers fresh insight into new models of food practices and reproductions. The article’s contribution to new food research lies in its ability to shed light on how inter-generational and inter-religious discourses are melded while food practices and traditions are embedded in a new Israeli identity.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

scholarly journals Food practices and their meanings in the daily routine of a university

2019 ◽  
Vol 32 ◽  
Author(s):  
Lilian Fernanda GALESI-PACHECO ◽  
Carla Maria VIEIRA ◽  
Milena Cristina Sendão FERREIRA ◽  
Maria Rita Marques de OLIVEIRA
Keyword(s):  
Research Team ◽  
Wellness Programs ◽  
Academic Community ◽  
Daily Routine ◽  
Healthy Foods ◽  
Wellness Program ◽  
Dietary Practices ◽  
Food Practices ◽  
Emerging Themes ◽  
The University

ABSTRACT Objective This study aimed at knowing and analyzing sociocultural meanings of the daily dietary practices revealed by a university community, in the context of a wellness program to their community and its surroundings. Methods The research team ran 28 workshops with the participation of 34 university units and 558 subjects in total. All workshops were recorded and transcribed verbatim. Content analysis was performed with the identification of emerging themes and categories. Results From the analysis of this material four categories emerged. There is the desire caused by the pleasure of having meals in a group of people and consuming foods rich in fat and sugar, but with its consumption shrouded by guilt. Healthy foods were considered important but related to obligation and displeasure. The community also wants to consume healthy foods daily in the academic environment, however, pointed out barriers such as an increasing pace of work and lack of time. Conclusion It was possible to identify barriers and desires related to food practices in the daily life of the university. This study demonstrated that changing the eating behavior of an academic community is a major challenge for wellness programs, even for an institution that produces and disseminates scientific knowledge.

Exploring the Experiences and the Nutritional Supports of LGBTQ+ Canadians during the COVID-19 Pandemic

2021 ◽  
pp. 1-9
Author(s):  
Phillip Joy
Keyword(s):  
Health Care ◽  
Data Analysis ◽  
Qualitative Study ◽  
Queer Theory ◽  
Thematic Analysis ◽  
Questionnaire Data ◽  
Online Questionnaire ◽  
Food Practices ◽  
Nutritional Needs ◽  
Theory Paradigm

Purpose: The COVID-19 pandemic has impacted the lives of lesbian, gay, bi, trans, queer, and other groups (LGBTQ+) within Canada. This research aimed to explore the experiences of LGBTQ+ Canadians in relation to their nutritional needs, practices, and supports during the COVID-19 pandemic. Methods: The qualitative study was framed within a poststructuralism and queer theory paradigm and consisted of an online questionnaire. Participants were recruited and asked to complete open-ended questions. Responses were coded using thematic analysis. Results: Seventy participants completed the questionnaire. Data analysis resulted in 3 major themes, including (i) (dis)comforts of food and eating, (ii) shifting views of food and food practices, and (iii) what supports? The themes revealed that many LGBTQ+ individuals experienced stress and anxiety during the COVID-19 pandemic. It was a time in which their views and practices of food, cooking, and eating were changed. Nutritional supports were discussed in terms of family, friends, and partners. Conclusion: The findings highlight the complexity to the meanings people give to food, cooking, and eating during stressful times. It is recommended that dietitians familiarize themselves with the experiences of LGBTQ+ people, especially during times of global health emergencies to ensure equitable health care for LGBTQ+ communities.

scholarly journals Adapting to financial pressure on household food budgets in Denmark: Associations with life satisfaction and dietary health

2018 ◽  
Vol 63 (2) ◽  
pp. 191-208 ◽  
Author(s):  
Lotte Holm ◽  
Annemette Ljungdalh Nielsen ◽  
Thomas Bøker Lund
Keyword(s):  
Life Satisfaction ◽  
Household Composition ◽  
Health Food ◽  
Social Democratic ◽  
Income Differentials ◽  
Food Practices ◽  
Household Food ◽  
Financial Pressure ◽  
Negative Impacts ◽  
Food Budget

In countries with wide income differentials, food insecurity leads to substantial changes in everyday food practices and to poor dietary and mental health. Less is known about consequences of food budget pressure in affluent populations and in social-democratic welfare societies with narrower income differentials. This paper describes relations between pressure on household food budgets and demographic factors in Denmark. It asks how budgetary constraint relates to life satisfaction and dietary health and how these relationships are affected when people adapt their food practices to manage pressure on budgets. Data from a representative 2015 survey of Danish households are employed. Levels of food budget pressure vary with income and household composition and are negatively associated with life satisfaction and dietary health. We find a sequence of food practice adaptations where changes in food quality and hospitality, and seeking external help were being made when adjustments to food provisioning and kitchen practices were proving to be insufficient. We conclude that in affluent social-democratic welfare societies pressure on food budgets also has negative impacts on life satisfaction and health. Food budget pressure should be monitored in the future and addressed in public health policy.

scholarly journals Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands

Sociology ◽  
2018 ◽  
Vol 53 (3) ◽  
pp. 451-467 ◽  
Author(s):  
Jonas House
Keyword(s):  
The Netherlands ◽  
Food Consumption ◽  
Sustainable Consumption ◽  
Sociological Research ◽  
Sociological Analysis ◽  
Widespread Application ◽  
Novel Foods ◽  
Theoretical Contribution ◽  
Food Practices ◽  
Theories Of Practice

Sociological research on sustainable consumption has seen widespread application of theories of practice (‘practice theories’) as a means of transcending the limitations of epistemologically individualistic ‘behaviour change’ approaches. While in many ways the central insights of practice theories vis-a-vis consumption are now well established, this article argues that the approach holds further insights for sociological analysis of food consumption in general, and of novel foods in particular. Based on empirical research with consumers of a range of insect-based convenience foods in the Netherlands, this article introduces two practice-theoretic concepts – ‘modes of eating’ and ‘phased routinisation’ – which contribute to sociological theorisations of how food practices are established, maintained, interdepend and change. Beyond its theoretical contribution, the article substantively extends research literatures on the introduction, uptake and normalisation of insect-based and other novel foods.

scholarly journals Eating behavior of schizophrenic patients

2018 ◽  
Vol 31 (1) ◽  
pp. 13-24 ◽  
Author(s):  
Ana Carolina AGUIAR-BLOEMER ◽  
Rosina Gabriela AGLIUSSI ◽  
Thiago Maehara Pereira PINHO ◽  
Erikson Felipe FURTADO ◽  
Rosa Wanda DIEZ-GARCIA
Keyword(s):  
Nutrition Education ◽  
Eating Behavior ◽  
Tertiary Hospital ◽  
Lifestyle Changes ◽  
Cross Sectional ◽  
Food Practices ◽  
Work Routines ◽  
High Prevalence ◽  
Dietary Records ◽  
Schizophrenic Patients

ABSTRACT Objective To assess the eating behavior, food practices, nutritional and metabolic profiles of patients with schizophrenia undergoing treatment. Methods Cross-sectional exploratory descriptive qualitative study used a semi-structured questionnaire on the eating behavior, food practices, and perception of changes after the initiation of drug therapy and a quantitative method using anthropometric and body composition measurements, metabolic parameters, and 5-day dietary records to analyze nutrient ingestion of patients with schizophrenia in an outpatient clinic at a tertiary hospital (n=33). The qualitative data were analyzed and coded by three researchers and quantitative data were analyzed using descriptive exploratory statistics. Results The results of this study showed that schizophrenic patients presented high prevalence of excess weight (71.0%), metabolic syndrome (42.0%), dyslipidemia (62.0%), changes in appetite (76.0%), and increase in energy intake (74.2%), associated with important irregularities in eating behavior and food practices (such as irregularity of meals, emotional intake, high carbohydrate and fat intake, and low energy expenditure) and lifestyle (changes in social and work routines). Conclusion This eating profile may interact synergistically with psychotropic drugs to contribute to weight gain and metabolic changes in schizophrenia. Nutrition education may prevent and monitor the risk of metabolic and nutrition problems, irrespective of the medications used.

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