The French dedicate time for breakfast and two fresh meals on a daily basis and this balance begins as children. In comparison, we Americans may eat at our work computer regularly, stopping for prepared food on the way home or supplementing fresh foods with processed accompaniments. The result is a difference in food quality, portion size and pacing.
History
Not many decades ago, most American women worked at home raising the children, cleaning the home and preparing home-cooked meals. Now that most parents are usually in the workforce, home-cooked meals have given way to more prepared foods and rising obesity. Among French couples, both parents are also likely to work outside the home, yet their traditional adherence to wholesome meals has largely persisted.
Significance
Given France's consistently high ranking by the World Health Organization for both health and long life, their diet is certainly worth careful study. However, there is no systematic national attempt to change public school foods and where and what Americans eat. In fact, measures like requiring fast food chains to break down nutritional facts is not remotely related to the French approach to food.
The American Diet
Despite America's diversity, most homemade American meals consist of nearly half a plate of meat, a quarter plate of vegetables and a quarter of carbohydrates. Any or all of the ingredients may be from a freezer, can or simply a box. According to Morgan Spurlock, author of "Don't Eat This Book: Fast Food and the Supersizing of America," U.S. soda consumption "increased 135 percent between about 1977 and 2001" and is highest among kids, with average teenagers drinking "two or more 12-ounce sodas a day."
Vending Machines
Vending machines that sell soda and candy bars are staples at large U.S. employers. The World Health Organization worldwide diet recommendations include to "Reduce the consumption of refined sugars (added sugars), processed foods, and salt, restrict the marketing of unhealthy foods to children...." Mr. Spurlock shares that vending machine sales at North Community High School in Minneapolis actually increased once water and juice availability was increased, while machines with soda were limited.
French Lunches
The French diet is dominated by fresh ingredients. Breakfast is yogurt or toast and jam. Full course lunches are commonly provided as part of an employee salary at the on-site cafeteria or by means of food vouchers for restaurants or supermarkets. Meat is laced with satisfying sauce. After work meals are speedier thanks to pressure cookers. As the author of the cookbook "When French Women Cook" states, renowned cooks were once "women with worn hands stained by vegetables...."
French School Cafeterias
In contrast to America's vending machines, French schools offer a more satisfying fresh morning pastry break. French high school cafeterias have a salad bar, dessert bar, a choice of two hot dinner-like entrees, soup and bread. Meat portions are relatively small and are always accompanied by a choice of flavorful hot vegetables.
French Meal Pacing
When the French gather "en famille" or at a restaurant, they are served one portion at a time. Food that does not wait for its accompaniments is served at its peak. The resulting delay between courses causes diners to be satiated by lighter dishes before meat entrees arrive. Dessert, coffee and tea are traditional endings which Dr. Clower, author of "The French Don't Diet Plan," explains "conquers between-meal cravings" by creating a "mental association for the meal's end."
References
- "Don't Eat This Book: Fast Food and the Supersizing of America"; Morgan Spurlock; 2005
- "When French Women Cook"; Madeleine Kamman; 2002
- "The French Don't Diet Plan"; Dr. Will Clower; 2006
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