Preferences, quantities and concerns: socio-cultural perspectives on the gendered consumption of foods

Article Abstract:

An analysis of sociological research into the gendered features of food consumption indicates that men's food preferences follow the rule of selecting the specific foods and types of meals that are situated at a higher point in the hierarchies of foods and type of meals as identified by J. Twigg in 1984 and M. Douglas and M. Nicod in 1974. Women's food preferences follow the rule of selecting foods and types of meals found at a lower point in both hierarchies. Research offers a number of different explanations for why the sanctioning of food consumption is gendered.

Social aspects, Women, Men, Food habits

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Cultural and social acceptability of a healthy diet

Article Abstract:

Fourteen subjects participated in an eight month survey which assessed the problems involved in following a diet according to the Nordic Nutrition specifications. The diet resembled the contemporary Danish diet, and the inclusion of dairy products was lesser than what the participants expected.The subjects relished the diet but expressed economic and practical impediments in its application everyday. The survey were beneficial for promoting products in industries and creating public awareness regarding nutrition.

Scandinavia

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Anti-inflammatory diet in rheumatic diseases

Article Abstract:

Nutrition and diet play an important role in inflammatory diseases such as rheumatism. A balanced diet including proteins and vitamins and a sufficient intake of minerals is important for rheumatic patients. The intake of arachidonic acid and animal fat has to be restricted, and a diet rich in calcium and low in phosphorus is necessary to prevent osteoporosis. The consumption of polyunsaturated fatty acids reduces the levels of vitamin E and other antioxidants which have to be supplemented to avoid rheumatism.

Rheumatic diseases, Diet therapy

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