Sarah Jordan EGEE 101H Reflective Essay #1 26 February 2013 National Dietary Transitions The consumption of food is powerful.

The one act that connects all humans on a global perspective is the act of eating. Eating serves to bring families together, start conversations, spread culture, help to satisfy our basic metabolic needs and simplistically we eat because its good. Vaclav Smil proposed a concept on the effect of dietary transitions on our society. Initially had me thinking of the how much as an Americans do we consume daily and the global effects that follow the increase trend in consumption. As humans we only need to acquire enough food to cover our basal metabolic rate for survival, that could be as low as 1200 calories for women and a minimum of 1500 calories for males (Hanson). Realistically, the average person needs more than there calculated BMR (Basic Metabolic Rate) to perform labor-related tasks, physical activities and for basic health development. As recorded in 2010 by the U.S Department of Agriculture the average American consumed an estimate of 2,614 calories a day, a 450 calorie increase compared to four decades ago. Humans only need to ingest three kinds of macronutirents : carbohydrates ( sugars and starches), lipids (fats) and proteins ( amino acids) and more than 30 micronutrients ( minerals and vitamins) ( Smil 69). Carbohydrates provide the most dietary energy in societies laying ground roots in three main principle sources of cereal grains, leguminous grains and tubers. Lipids are the most energy-dense nutrients, categorized in two divisions of plant oils and animal fats. Proteins are essential for human growth. It produces enzymes, hormones, antibodies, cells, organs and muscles. According to Smil, the actual energy available for human metabolism growth and activity is equal to the gross energy content for the three macronutrients ( 17kJ/g of

carbs, 38kJ/g for lipids and 17kJ/g of protein) where healthy individuals with balanced diets convert macronutrients with high efficiency. However, over the past 50 years our diets have changed resulting in an imbalance between our energy need and our energy supply. The retreat in dietary staples of carbohydrates by 20-30% of the average per caput energy intake accompanied by the decline in high-protein (Smil155) has shifted us into a consumer culture based on the rising intake of refined sugar. Those sweet carbonated beverages and baked products, accompanied by higher consumption of lipids and animal protein are filling the energy gap left by the decline of starchy foods and shift away from the basic macronutrients. From what I understand, this change in the diets of our culture is driven by the new changes in food processing aimed at mass markets. For the most part, Americans want their food to be quick, cheap and convenient regardless of whether its bought at a massive supermarket chains like Walmart or McDonalds fast food franchises. Americans look for minimal personal and economic sacrifices favoring things that are fast and easy. A change in the way we eat results from the change in society and environmental influences. The nature of the food supply, the increased reliance on food consumed away from home, food advertising, and food prices are all results from the changes. (Keller) The food industry has responded to family changes driven by time limitations stressed by work, school and other activities. The problem in this shift of consumer culture is that it is affecting our nation, not only on a health standpoint but through the increase in obesity rates, where ones calculated daily BMR intake is greater than energy burned but through the mental mindset of Americans. The increased portion sizes distributed by these mass markets and the luxury of purchasing food in bulk has increased food waste. As I view it, wasted food equals wasted energy, Smil noted the fact as income rises so does the average per caput availability of food, that puts North America at the

top along with Europe and Australia as being the worlds most wasteful nations. In these nations the daily average is well above 3,000 kcal if that calculation is correct along with the 2,000 kcal diet eaten per day per caput recommended in America, idealistically we are wasting a minimum of 40-50% of our available supply of food energy daily (-1,000-1,600 kcal per caput). Approximately 2% of annual energy consumption in North America is embedded in wasted food. Food is not only a form of energy, but a consumer of fossil energy through production, transportation and preparation. Its astonishing to think about how much energy is wasted on an annual perspective. We use almost 1 million barrels per day to produce, package, prepare, preserve and distribute a year's worth of food in the United States or 350 million barrels of oil a year.(Ikred) By reading Smils book it has provided me with insight on the effect of my daily habits in terms of energy like wasting food on a larger scale. As I previously wrote in my initial essay where I hoped this course would fulfill my thirst for becoming more aware and informed about the environment through our resources I am slowly discovering that massive deliberation is needed because ultimately, this is not a perfect world with solutions to our infinite number of problems.

Bibliography

Smil, Vaclav. Energy: A Beginner's Guide. Oxford: Oneworld, 2006. 69+. Print.

Hanson, Sherry B. "Your BMR and What You Can Do about It." ProQuest (2003): n. pag. Web. 25 Feb. 2013.

"Wasted Food Equals Loss of Energy." Investor's Business Daily (2010): n. pag. Web. 25 Feb. 2013.

Ikerd, John. "The New American Food Culture." (2000): n. pag. Web. 25 Feb. 2013.

Keller, Kathleen L. "Changes in Childhood Food Consumption Patterns: A Cause for Concern in Light of Increasing Body Weights1,2,3." The American Journal of Clinical Nutrition (2003): n. pag. Web. 25 Feb. 2013.