Processing Methods May Move Nutrition to Food Movement Center Stage
By Wayne Roberts
Take a pass on food guides, ingredient pyramids, and with any diet books that feature pro-carb, anti-carb, low-fat or packaged solutions of any sort.
The whole field of nutrition – all the way from basic understanding of food make-up to consumer education to public regulation of healthy food choices – is about to get the biggest shake-up in the 200-year-old history of nutrition science as a branch of food chemistry.
The food movement, largely a force of the last 20 years, grew out of efforts to protect local family farms, address issues of hunger and want, promote environmental sustainability, conserve biodiversity, reclaim the spirituality, mindfulness, pleasures, places, cultures and terroir of food, and foster a new crop of food artisans with ambitions to combine community, health and economic benefits.
Nutrition has rarely been front and center of the food movement. Partly that worked to steer clear of turf wars with jurisdictionally jealous dietitians, who tended to see food through an exclusively functional and utilitarian lens – a carrot is a carrot is a carrot and its purpose is to supply Vitamin A and that’s about all we need to know. Partly it worked to build the food movement as a Big Tent movement that stood on its own ground – independent of the divisions identified by vegans, vegetarians, raw foodists, and so on, as well as nutritionists.