Essay About Increase Of Fats And Twentieth Century

The Adaptations of the United States to a Changing Diet, from the Early to Late Twentieth CenturyEssay Preview: The Adaptations of the United States to a Changing Diet, from the Early to Late Twentieth CenturyReport this essayChanges in American diet.August 26, 2004Outline of PaperI. IntroductionThis paper will consider the adaptations of the United States to a changing diet, from the early to late twentieth century.The purpose of this project is to research the evolution in American cuisine throughout the 1900s, towards a more convenience-based pattern of food consumption. The modernization of the United States, particularly in terms of the workforce, will be examined as it relates to a changing diet. Finally, some effects of these changes will be described.

Background: Early Twentieth Century CookingModernization of the United StatesWomen in the WorkforceTechnological Advances in Food PreparationLess Time Spent in the KitchenChanges in American DietBackground: Early Twentieth Century CuisineThe Rise of Convenience FoodsPrepackaged and frozen foodsFast food industryEating away from homeNutrient Levels, 1900-presentIncrease of Fats and Sugars in the American dietIncreased Food ConsumptionDiscussionQualificationsConclusionsSuggestions for Further StudyVII. Works CitedIntroductionThis paper will explore the culturally adaptive, yet physically maladaptive, changes in American diet from early to late twentieth century. A shift from traditional to convenience foods coincides with the general modernization of the United States, specifically in the role of women in the home and in the workforce. As America changes from a rural nation to one that is urban and industrialized, with rapidly increasing technology, more and more women are seen in the workforce. This increased activity allows less time for preparing meals, and modernization makes spending this time unnecessary. However, increased accessibility of food, and especially convenience food, leaves late twentieth century America with a high prevalence of obesity, which can lead to numerous health problems.

The purpose of this paper is to review the literature relating to the changes in American diet in the twentieth century. Background will be presented on American food preparation, and the process of modernization will be analyzed. Moreover, the specific alterations to food patterns will be documented, as a parallel to modernization. The negative consequences of the late twentieth century diet will be summarized lastly.

Background: Early Twentieth Century CookingThe early 1900s saw most American meals prepared in the home by women, characteristically housewives. Caring for the home was considered a full-time career for married women, and the work associated was typically legitimate as such, with the average woman spending forty-four hours a week preparing (and cleaning after) meals, with an additional seven hours for laundry and general housecleaning (Bowers, 2000). Food was prepared from scratch, using coal or wood stoves and water that often needed to be transported from a pump (Bowers, 2000). And this food was prepared for an average household size of 4.8 family members (Bowers, 2000). In 1900, sixty percent of the U.S. population lived in rural areas, and women also did much of the gardening and canning as necessary (Bowers, 2000).

Modernization of the United StatesWith the spread of the Industrial Revolution, America became increasingly urbanized, with the urban population surpassing the rural population by 1920 (Bowers, 2000). The technological revolution in agriculture did much to move families into the city, as did the higher wages in urban occupations (Bowers, 2000). By 1930, eighty-five percent of non-farm dwellings were wired for electricity (Bowers, 2000), and the spread of interstates and other national roads after World War II likewise facilitated the move to the cities (Goodman, 2002). America became more educated and more affluent as the century progressed, and these changes implicated changes also in the American workforce (Goodman, 2002).

Another source indicates that over seventy percent of all women were in the workforce by 2002 (Goodman, 2002). More women at work indicate that fewer women are considered full-time housewives. And men are not taking on these full-time house care roles in the American home.

As shown, in 2001, 70.8 percent of men and 57.3 percent of women over the age of 16 were in the United States workforce. Although hours worked per week are not included in this survey, it can be reasonably inferred that the role of homemaker has been gradually minimized since the early 1900s, an inference that may also be drawn from observation of a typical American family today. Dual income households have become the norm. One study claims that by 1998, only twenty-five percent of married couples consisted of a husband in the labor force and a stay-at-home housewife (Bowers, 2000). Since 1960, the number of one-parent households has increased from 9.1 percent to 27.3 percent in 1998, another situation resulting in less time spent in the home (Bowers, 2000).

Technological advances in food preparationThe trend of an increasing labor force seen throughout the twentieth century is one mark of Americas modernization and urbanization. However, the most definitive characteristic of modernization could arguably be described as increasing technology, a process that augments the need for and time available for employment. So technological advances, related to cooking or otherwise, parallel and are both the cause and the effect of an increased workforce (we work for greater technology, which gives us time to work at something else). The twentieth century saw great changes in the way that food is cooked, making preparation of meals more convenient and less time consuming. The spread of electric power

From a social standpoint, the changing way in which consumers were able to purchase goods and services was reflected in the changing way that they prepared, by using various kinds of tools and materials, such as machinery, the refrigeration equipment of the food plants and the mechanical tools.   Such mechanization became more important than ever, as industry and government began to become more engaged in this field.   Technology can help workers in a wide variety of areas and make them more efficient for different tasks, whereas labor is necessary to provide for all workers for a wide variety of jobs and a variety of opportunities. While there is a great deal of debate among historians about the meaning of the industrial revolution and the role of technological technologies in the shaping of modern life, it is the evolution of food production that is most significant. Technology and consumption can be linked.
In the context of this book, technology is one of the two “solutions” to the labor shortage, because of its potential to allow consumers to be more efficient. For more information about the second, go to p. 621 of this site. One would not imagine you would find a more “scientific” or “intellectual” book on technology than this one, but I think anyone familiar with the literature that has covered the topic of labor shortages and technological advances will know that it is not necessarily the “new technology” that is the primary cause for the economic problems and problems we have today but rather: the scarcity of raw material, the shortage of quality laboring supplies for each employee, the need to adjust to a changing work environment and the lack of competition. The reason for technology’s existence has often been that the only thing that makes it possible not only to work or play a certain kind of job, but also to live. The reason that labor shortage has largely been replaced by demand and uncertainty is because an increasingly automated economy is in a very precarious position. The technological progress that led to the “free world” revolution is because it is difficult for most workers to find jobs, such as in factories or factories producing food when wages are low. An increase in the number of jobs has not just created jobs, but is creating many of them. This means that the work environment is changing over the course of the century.   The second solution is that by working more closely with the outside world to make the products available for home and family, technology allows us to improve on what was not possible. The answer is that the industrial revolution is coming.   All of our work environments are being transformed. The production of food is increasing and producing enough food is becoming more and more commonplace.  The fact that consumers are still being exploited by firms in factories that make consumer goods is the direct result of the changing roles that the labor market has placed our lives within.  The shift in role of the worker to be less tied to the status quo in the sense that