TY - JOUR
T1 - A question of balance
T2 - Nutrition, health and gastronomy
AU - Coveney, John
AU - Santich, Barbara
PY - 1997/6
Y1 - 1997/6
N2 - Given the higher proportion of manufactured foods now available which meet current dietary recommendations, the food supply in developed countries like Australia could be said to be 'healthier'. Yet the 'health' of the diet is often achieved at the expense of the 'health' of the environment since ecological problems created by current food production and distribution methods remain unaddressed. Further, nutritional modifications which produce foods that are low in fat, sugar, salt and high in fibre do not necessarily address the concerns consumers have about the food supply. An emphasis solely on the physical health of populations, through improved diet, is out of keeping with current views on health which recognise the importance of overall well-being. Through the development of the concept of 'sustaining gastronomy', consumers, food manufacturers and producers, and food regulators can better address the problems inherent in the food system, including those of an environmental nature.
AB - Given the higher proportion of manufactured foods now available which meet current dietary recommendations, the food supply in developed countries like Australia could be said to be 'healthier'. Yet the 'health' of the diet is often achieved at the expense of the 'health' of the environment since ecological problems created by current food production and distribution methods remain unaddressed. Further, nutritional modifications which produce foods that are low in fat, sugar, salt and high in fibre do not necessarily address the concerns consumers have about the food supply. An emphasis solely on the physical health of populations, through improved diet, is out of keeping with current views on health which recognise the importance of overall well-being. Through the development of the concept of 'sustaining gastronomy', consumers, food manufacturers and producers, and food regulators can better address the problems inherent in the food system, including those of an environmental nature.
UR - http://www.scopus.com/inward/record.url?scp=0031171727&partnerID=8YFLogxK
U2 - 10.1006/appe.1996.0083
DO - 10.1006/appe.1996.0083
M3 - Article
C2 - 9218099
AN - SCOPUS:0031171727
SN - 0195-6663
VL - 28
SP - 267
EP - 277
JO - Appetite
JF - Appetite
IS - 3
ER -