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The Western pattern diet is a modern dietary pattern that is generally characterized by high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy and sweets, fried foods, industrially produced animal products, butter and other high-fat dairy products, eggs, potatoes, corn (and high-fructose corn ...
Terms applied to such eating habits include "junk food diet" and "Western diet". Many diets are considered by clinicians to pose significant health risks and minimal long-term benefit. This is particularly true of "crash" or "fad" diets – short-term, weight-loss plans that involve drastic changes to a person's normal eating habits.
The term foodways can be employed when referencing the "ways of food" of a region or location. For example: The Foodways Section of the American Folklore Society and the Department of Popular Culture at Bowling Green State University release an annual publication called Digest: An Interdisciplinary Study of Food and Foodways.
The "Basic Seven" developed by the United States Department of Agriculture. Amid high food prices in 1972, Sweden's National Board of Health and Welfare developed the idea of "basic foods" that were both cheap and nutritious, and "supplemental foods" that added nutrition missing from the basic foods.
The three categories are safer food, a healthy diet, and appropriate physical activity. In the healthy diet category, the five keys are: "Give your baby only breast milk for the first 6 months of life," "Eat a variety of food," "Eat plenty of vegetables and fruit," "Eat moderate amounts of fats and oil," and "Eat less salt and sugar."
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition.It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
As a result of the colonization, the Caribbean is a fusion of multiple sources; British, Spanish, Dutch and French colonized the area and brought their respective cuisines that mixed with West African as well as Amerindian, Indian/South Asian, East Asian, Portuguese, and Arab, influences from enslaved, indentured and other laborers brought to work on the plantations.