The modern diet – HALLÁS UTÁNI ÉRTÉS

The modern diet

 You will hear a talk on how the modern diet has changed. Listen to the lecture and complete the notes below. Write short answers (1-5 words). An example is done for you. At the end of the lecture you will have two minutes to read through and check your answers. You will hear the lecture twice. You have one minute to look at the notes below. 

Example: The lecture links obesity with food eaten away from home

The lecturer reveals that blaming obesity on eating out 1) ………………..
The researcher investigated the calorie content of 2) ……………….. now and decades ago.
They compared different editions of 3) ………………..
Since 1937 the calories per serving 4) ………………..
This trend was present in 5) ……………….., ……………….. and ……………….. recipes
The reason for the calorie increase were 6) ……………….. and 7) ………………..
The experiment with children proved that changing names 8) ………………..

Text:

The modern diet

The third myth I want to talk about is a myth that most of the obesity problem has to do with food eaten away from home. Granted, about half the meals people eat are eaten away from home, particularly the more and more people work, because if you work, you at least have to eat five lunches away from home. It might have something – it does definitely have something to do with food eaten away from home, but it might also have something to do with the food we eat in our home.

What I was interested in figuring out is: how have the calories in the recipes that maybe your mom or dad made for you growing up, how would that have been different four years ago when you were at school – when you were at home than it would have been maybe let’s say 40 years ago when they might have been at home?

One way we tried to look at this is to say well let’s look at some standard recipes. Let’s see if we can take a recipe book that’s been around for like 75 years and see how recipes and calorie content has changed. We did this. We found The Joy of Cooking – how many people have seen this in their parent’s home? That’s the first one right there, 1937, and this was right after the war. I think was 1946, this was 1962, and this is one that just came out in 2006. What we ended up doing is we took all the recipes in every one of these editions and they come out roughly every nine or ten years, and what we did is we analyzed the calories and the serving sizes for recipes over the years.

Here’s what we found when we looked at calories and stuff. We looked at salads, main dishes, desserts and the crazy thing is that all but one recipe increased from 1937 in subsequent issues up until 2006, every single recipe increased in calories per serving except for one. The average calories per serving, per serving size increased by 63%, that kind of means that when you’re – your mom or dad, or maybe when your grandmother was eating out of the beef stroganoff recipe in 1937, they were eating a whole lot less than you are, just looking at the serving size.

About two-thirds of this increase – of the 63% calorie increase – about two-thirds is due to more dense ingredients like more fat, more sugar, heavier sauces, raisins and nuts, and things like that, that weren’t added back then; and about a third of it is due to just larger serving sizes, and the biggest jumps took place right after World War II in the early sixties that Baby Booming time, and then in 2006.

Okay, we’re going to look at another eating myth and this is the idea that we know what we like. Now the French have this expression that there’s no accounting for taste. I think we can account for a lot more taste than we think, because our taste buds are tremendously, tremendously suggestive. In fact, we’ve done a bunch of things with kids by just changing the names of things and ended up having tremendous effects on how much kids ate, like calling peas ‘power peas’ made kids take a whole lot more peas.

source: Open Yale Courses

Key:

1-is a myth

2-food cooked at home

3- a recipe book/The Joy of Cooking

4-increased by 63%

5-salad, main course, dessert

6-more dense ingredients/more fat, sugar and heavier sauces

7-larger serving sizes

8-has an effect/influence on consumption/influences how much kids eat/makes kids eat more