While Michael Pollan makes a lot of recommendations about what to eat to have a balanced diet in their own life, there are a lot of practicality issues that I can observe in real life that can not be applied from the readings. Pollan has made a lot of simple recommendations that can be done such has diversifying the types of food being eaten and such, but there are problems in the United States in terms of food availability. There are a lot of areas in the United States where people must travel a long distance to get to their local supermarket, which makes them must go grocery shopping less often. Supermarkets are markets that sell all types of grocery products and household products which let consumers get all the goods they want in one stop. Consumers from areas that are not densely populated generally do not have many supermarkets and have less stable food supply for several reasons. First, the shelf life of fresh food is usually short only lasting several days, which creates the need for a consistent restock of inventory for certain foods with a short shelf life (fruits, vegetables, meats, etc.). Next, due to the cost of transporting food goods to remote areas where supermarkets area long drive, which lowers the frequency for consumers to head out to restock their food inventories. Another reason that Pollan book is impractical is due to the diversity of the population in America, many people have many different preferences in types of food and do not have the self-control in order to have a strict well-balanced diet. Finally, having a diversity of a lot of foods in stock at home all of the time is usually really costly due to high probability of wasting food\/money.<\/p>\n","protected":false},"excerpt":{"rendered":"
While Michael Pollan makes a lot of recommendations about what to eat to have a balanced diet in their own life, there are a lot of practicality issues that I can observe in real life that can not be applied from the readings. Pollan has made a lot of simple recommendations that can be done such has diversifying the types… Read more »<\/a><\/p>\n","protected":false},"author":89,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,14],"tags":[],"class_list":["post-837","post","type-post","status-publish","format-standard","hentry","category-industrialized-food","category-systems-theory"],"_links":{"self":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/837","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\/89"}],"replies":[{"embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/comments?post=837"}],"version-history":[{"count":1,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/837\/revisions"}],"predecessor-version":[{"id":839,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/posts\/837\/revisions\/839"}],"wp:attachment":[{"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/media?parent=837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/categories?post=837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/courses.washington.edu\/ps385s18\/wp-json\/wp\/v2\/tags?post=837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}