Resources on Food, Diet, and Health

This post was written for an English course I gave for dieticians at the MHH. I decided to keep it here, as I find the issues discussed to be of general interest.

In this post I have listed some of the internet resources and literature I have read and looked at myself and would and can recommend for anybody interested in going into the issues of food and health more deeply. It is, of course, an incomprehensive list and totally selective.

Webpages

There are loads of pages specifically interesting for dieticians. One is an American magazine:Today’s Dietician. We read one article from this website that was, admittedly, a little difficult. Nevertheless I would recommend students of nutrition, diet and health to browse through this website, especially the articles archive. Continue reading

NY City’s (Failed) Ban on XXL Sodas and the History of Supersizing

Recently we read an article in class on the mayor of New York City’s attempt to ban the sale of supersized soft drinks. In January, the city’s health board “passed a ban on serving sodas and other sugary drinks larger than 16 ounces (0.5 l) in restaurants and cinemas” (Moya Irvine inĀ Read On , January 2013, p 1).

We discussed the pro and con arguments and related issues like causes of obesity, our own eating and drinking habits, general lifestyle issues etc. According to Moya Irvine, the main parties against the ban were those who feared Continue reading

Food Talk…again

(Updated September 3)

The topic of food keeps coming up in my classes. Though I do believe (or hope) it does so, because everybody is always interested in a topic so essential to everyday life and survival, it’s probably me being on a mission having read all these books and articles recently.

So here is a list of what I have been reading – in addition to the web sites linked to in my post on food pyramids: Continue reading

Food Pyramids

‘Food’ is a topic that always comes up at some time during a course in various forms. Sometimes it is just a vocabulary issue: course members ask to review food vocabulary for example because they have guests from abroad and would like to explain their company’s menu. What we have often done was to simply get copies of the menu of the week and start translating, realizing how difficult even the translation of food vocabulary can sometimes be, especially when it comes to fancy menu names. (This would normally be the place where I would relate my famous food translation anecdote, but I will refrain from that for now, suffice it to say it involves turkeys and patrols).

And it’s always nice to have some pictures. Continue reading