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NutritionismThe Science and Politics of Dietary Advice$
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Gyorgy Scrinis

Print publication date: 2015

Print ISBN-13: 9780231156578

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231156578.001.0001

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The Food Quality Paradigm

The Food Quality Paradigm

Alternative Approaches to Food and the Body

(p.215) Chapter Nine The Food Quality Paradigm

Gyorgy Scrinis

Columbia University Press

This chapter discusses the food quality paradigm as an alternative way to determine whether foods are nutritious and healthy based on processing quality, cultural-traditional knowledge, and sensual-practical experience. Food expert Joan Gussow has identified wholesomeness as one such characteristic of nutritious foods in contrast with highly processed foods. Scientists generally consider healthy foods as those that are minimally processed and contain few chemically synthesized compounds. Aside from the way in which a food has been processed, a number of other approaches have been used to identify healthful foods and dietary patterns. Cultural knowledge and food production and consumption practices guide many people and communities when choosing, preparing, and combining foods. Being guided by one's bodily disposition or the sensual experiences of cooking and choosing food may also help identify healthful foods.

Keywords:   food quality paradigm, Joan Gussow, cultural-traditional knowledge, sensual-practical experience, dietary patterns

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