Deck 4: Food and Nutrition, Aya H Kimura

Question 1

1) The sociology of science examines

A) science as a social institution that has its own history and is shaped by social and historical contexts.
B) how to make sociology more scientific.
C) the technical practices of scientists.
D) All of the above

Answer 1

A

Question 2

2) Corporations and industry groups spend significant resources trying to influence dietary guidelines and nutrition education tools because

A) they are committed to improving public health.
B) they are committee dot increasing the nutritional content of food.
C) because they have the best knowledge of food nutrition.
D) they can affect their market share.

Answer 2

D

Question 3

3) Regulatory capture is the idea that

A) special interest groups control regulatory groups.
B) there is a revolving door between industry and regulators.
C) nutrition science is apolitical.
D) regulatory agencies are free from outside influence.

Answer 3

A

Question 4

4) Corporations try to influence nutrition science through which of the following methods or activities?

A) Direct funding of research
B) Sponsoring campaigns by well-known health organizations, such as the American Dietetic Association
C) Giving research grants to university nutrition departments
D) All of the above

Question 5

5) Societal ideas regarding nutritious and healthy food

A) are increasingly influenced by corporate interests.
B) are based on independent science.
C) have not changed over time.
D) reflect best eating practices.

Question 6

6) In her book Dangerous Digestion, Melanie E. DuPuis argues that

A) dietary advice has always been objective.
B) dietary advice has often been class-based.
C) dismisses claims that dietary advice is influenced by corporate interests.
D) diets are a purely personal matter.

Question 7

7) Today, much of dietary advice criticizes fast foods and processed foods, and advocates organic foods and cooking from scratch. One critique of such advice is that it

A) ignores the high nutritional content of fast food.
B) may negatively impact fast food companies.
C) makes ideal diets the solution to larger, more complex social problems, turning the larger questions of social and political inequality into a problem of self-discipline.
D) All of the above

Question 8

8) Even today, women, particularly mothers, tend to be considered "gatekeepers" to the health of the family, and are

A) forced to juggle employment, household chores and caretaking responsibilities along with feeding their families.
B) subject to criticism for using fast foods instead of cooking at home.
C) subject to systemic constraints on resources and time, as well as feelings of stress, guilt, and inadequacy.
D) All of the above

Question 9

9) Historically, nutrition science has developed in a way that

A) reflects values and identities of the dominant class and race.
B) defines good food in a strictly scientific manner.
C) emphasizes human growth and ethnic differences.
D) encourages even distribution of food around the world.

Question 10

10) The concept of nutritionism explains

A) how nutrition science is objective.
B) the reductive understanding about food and nutrition based mainly on nutritional parameters, such as calories and vitamins.
C) how environmental and social considerations are included in one's diet.
D) that food consumption has many dimensions beyond nutrients and calories.

Question 11

11) Over time dietary advice has shifted towards which of the following?

A) Specialization by different demographic groups.
B) Taking into consideration the embodied sensory experience of people.
C) Quantifiable chemical components, with the use of concepts like minerals, calories, and vitamins.
D) Increasing awareness of the ways inequalities affect people's diets.

Question 12

12) The calorie-centric evaluation of food has

A) enabled corporations to market reduced-calorie foods as healthy.
B) encouraged the simplistic understanding of obesity as a result of excessive caloric intake by consumers.
C) over-simplified understanding of the interactions between our bodies and food.
D) All of the above

Question 13

13) The use of the calorie in dietary advice has

A) increased consumer reliance on experts as consumers have no reliable way to measure the caloric value of food.
B) led to lower rates of obesity.
C) has led to the consumption of more fresh fruits and vegetables.
D) All of the above

Question 14

15. Nutritionally fortified foods are always healthy foods. ?

Question 15

16) Functional foods are marketed on the merits of particular micronutrient content and can be defined

A) by the function they play.
B) as those with higher nutritional and caloric values.
C) by marketing claims and market potential, as opposed to scientific evidence.
D) by their contribution to the success of the Paleo diet.

Question 16

17) By adding micronutrients and making functional claims, companies can

A) try to differentiate their products from their competitors and fetch higher margins.
B) counter criticism of junk food and empty calories.
C) claim their products are healthy.
D) All of the above

Question 17

18) Micronutrient deficiencies, known as hidden hunger, is a result of

A) poverty, which causes people to spend less on nutritious foods.
B) too many charismatic nutrients in food
C) personal preferences for junk food
D) All of the above

Question 18

19) Charismatic nutrients popularity is due to which of the following?

A) Documented improvement in public health
B) Their amenability to quantification
C) The ways they improve the taste of food
D) The improvements in food safety that they have produced

Question 19

20) Biofortification is

A) the process of modifying crops to have better nutritional composition.
B) the decrease in nutritional content of food by industrial farming.
C) no longer viewed as a viable practice.
D) only being used in industrialized countries.

Question 20

1. Define the concept of charismatic nutrients and provide an example.

Question 21

2. Define the concept of regulatory capture and analyze how it is related to nutritional science.

Question 22

3. Does the idea of nutritional fix address the causes of malnutrition? Why or why not?

Question 23

1. A dominant approach with regards to food and nutrition today is nutritionism. First, define nutritionism and provide examples of it in practice. Second, examine the factors behind nutritionism's emergence and prominence. Third, discuss the critiques of nutritionism.

Question 24

2. A key argument of Lesson 4 is that dietary advice has privileged certain values and groups over others. First, analyze how dietary advice has historically been entangled with class and race. Second, examine the gendered dynamics of nutritional recommendations.