{"id":312,"date":"2018-04-14T18:34:37","date_gmt":"2018-04-14T18:34:37","guid":{"rendered":"http:\/\/courses.washington.edu\/ps385s18\/?p=312"},"modified":"2018-04-14T18:34:37","modified_gmt":"2018-04-14T18:34:37","slug":"everyone-has-to-eat-but-we-cant-all-eat-like-pollan","status":"publish","type":"post","link":"https:\/\/courses.washington.edu\/ps385s18\/2018\/04\/14\/everyone-has-to-eat-but-we-cant-all-eat-like-pollan\/","title":{"rendered":"Everyone has to eat, but we can&#8217;t all eat like Pollan."},"content":{"rendered":"<p>Nutritionism, a food ideology described in Michael Pollan\u2019s <em>In Defense of Food<\/em>, is an inaccessible notion of food justice that isolates middle and lower-class consumers. Pollan describes nutritionism as a relatively revolutionary new way of thinking about eating food, especially as this reductionist approach translates meals into scientifically calculated intake. Pollan even says nutritionism \u201cmight be the best thing ever to happen to the food industry,\u201d which\u2014considering the homogenized American culture it perpetuates\u2014is especially concerning as consumers are commodified to benefit food businesses. Oh, how the priorities of the modern food chain have turned. Pollan is critical of nutritionism because of its role in reformulating industrial food supply, but I critique nutritionism for enforcing such strict societal guidelines for eating. These societal expectations, or \u201cfoodisms,\u201d pressure consumers to conform to seemingly science-based mantras such as: carbs will make you fat, probiotics make your gut healthy, saturated fats are the devil, etc. There could be some truth to these, but it\u2019s impractical to expect everyone to conform to these high-maintenance diet practices. <strong>Nutritionism isn\u2019t revolutionary if its practices are not accessible to the common consumer.<\/strong> Certain factors limit a regular consumer\u2019s choice in the food they eat, such as affordability and convenience of the food product, the consumer\u2019s location and proximity to food resources, their cultural and dietary needs, and their cooking knowledge. As American consumers, these factors all play a role in why we eat what we eat, but I can\u2019t argue that eating in accordance with nutritionism is necessarily better when the ideology itself does not account for varying degrees of (in)accessibility.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nutritionism, a food ideology described in Michael Pollan\u2019s In Defense of Food, is an inaccessible notion of food justice that isolates middle and lower-class consumers. Pollan describes nutritionism as a relatively revolutionary new way of thinking about eating food, especially as this reductionist approach translates meals into scientifically calculated intake. Pollan even says nutritionism \u201cmight be the best thing ever&#8230; <a href=\"https:\/\/courses.washington.edu\/ps385s18\/2018\/04\/14\/everyone-has-to-eat-but-we-cant-all-eat-like-pollan\/\">Read more &raquo;<\/a><\/p>\n","protected":false},"author":69,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,24],"tags":[],"class_list":["post-312","post","type-post","status-publish","format-standard","hentry","category-industrialized-food","category-movements"],"_links":{"self":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/users\/69"}],"replies":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/comments?post=312"}],"version-history":[{"count":1,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/312\/revisions"}],"predecessor-version":[{"id":330,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/312\/revisions\/330"}],"wp:attachment":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/media?parent=312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/categories?post=312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/tags?post=312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}