In American culture, a relatively cheap and abundant food supply makes it easy to fall into unhealthy eating habits. The goal of the Healthy People 2000 initiative was to get 75 percent of Americans to eat two servings of fruit and 50 percent of Americans to eat three servings of vegetables each day. However follow-up surveys conducted by the Centers for Disease Control and Prevention concluded that Americans are still falling way short of these goals.
Refined Carbohydrates
The United States Department of Agriculture Food Pyramid looks different today than it did years ago. The foundation of the old pyramid was the bread and cereal group, most of which are low in fat. However, many breads and cereals are loaded with refined sugars and bleached white flour. Both spike blood sugar levels. The revised food pyramid now emphasizes whole grains instead of white breads and pasta.
Convenience Foods
Convenience foods stock most of the interior aisles of the grocery store. Canned pastas, frozen pizza, macaroni and cheese and other quick serve items were created to decrease food preparation time. However, many of these items are loaded with excess sodium, fat and refined carbohydrates, but many people find they taste good, are easy to make and fill you up. This makes eating poorly an easy choice, especially for busy families. Snack items tempt event the most conscientious of eaters with shiny packaging and pleasing tastes.
Restaurant Choices
Restaurants pack strip malls and surround shopping centers. They are located near workplaces and often deliver right to your door. From fast food to all-you-can eat buffets, eating out is easy. Busy families find it convenient to eat at a fast food restaurant when soccer practice and ballet lessons are often scheduled during the dinnertime hours. And unless you scrutinize the menu at a restaurant, you are likely to get larger than recommended portions but fewer than required nutrients.
The Changing Palate
Over the past decade, the American palate has changed. According to Rachel Koryl of the Center for Culinary Development, diners want bolder flavors and more choices. Hot and spicy foods lead the trends. Where Americans used to be satisfied with traditional flavors of home-cooked meals, now they seek extremes of flavor. Americans want their foods spicier, saltier and sweeter than ever.
Member Comments