Wellbeing Through Food Discipline

To lead a healthy and happy life, it is essential to live in harmony with nature. One such way is adapting the foods we consume based on nature's changes. The four months from mid-July to mid-November, known as Chaturmasa, sees large seasonal changes that in turn, impacts food in many ways. Adapting what we eat in response to these changes, dramatically improves health and well-being. The forces of nature during this period are also conducive for introspection and building self-discipline. Five practitioners of Chaturmasa from four continents share their experiences of lasting lifestyle change and inner transformation.

To lead a healthy and happy life, it is essential to live in harmony with nature. One such way is adapting the foods we consume based on nature's changes. The four months from mid-July to mid-November, known as Chaturmasa, sees large seasonal changes that in turn, impacts food in many ways. Adapting what we eat in response to these changes, dramatically improves health and well-being. The forces of nature during this period are also conducive for introspection and building self-discipline. Five practitioners of Chaturmasa from four continents share their experiences of lasting lifestyle change and inner transformation.

First published in 2006. Food, Morals and Meaning examines our need to discipline our desires, our appetites and our pleasures at the table. However, instead of seeing this discipline as dominant or oppressive it argues that a rationalisation of pleasure plays a positive role in our lives, allowing us to better understand who we are. The book begins by exploring the way that concerns about food, the body and pleasure were prefigured in antiquity and then how these concerns were recast in early Christianity as problems of 'natural' appetite which had to be curbed. The following chapters discuss how scientific knowledge about food was constructed out of philosophical and religious concerns about indulgence and excess in 18th and 19th Century Europe. Finally, by using research collected from in-depth interviews with families, the last section focuses on the social organisation of food in the modern home to illustrate the ways that the meal table now incorporates the principles of nutrition as a form of moral training, especially for children. Food, Morals and Meaning will be essential reading for those studying nutrition, public health, sociology of health and illness and sociology of the body.

Due to industrialization, globalization, and digitalization food-related life is becoming increasingly complex. The abundance of (unhealthy) food, in particular, is causing an unprecedented over-consumption that endangers people’s health, quality of life, productivity, and life expectancy. Against this backdrop, Florentine Frentz deals with the food well-being of modern consumers and how it can be strengthened. To this end, she refines the concept of food well-being and creates an overarching model, which she applies to various studies and various phenomena. Based on her results, she expounds implications for researchers, retailers, manufacturers, marketers, public policy makers, and consumers. Overall, the results show that the paradigm shift that has already begun must be vigorously pursued, and that every stakeholder can and should contribute. About the Author:​Florentine Frentz did her dissertation at the Chair of Marketing and Retailing at the University of Siegen, Germany.

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling. Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

How to Lose Weight and Become Healthy with the Power of Self-Discipline How often have you tried to lose weight or start eating healthier simply to get frustrated and revert back to your old, bad habits? Is this your first time to try, and friends and family are telling you how difficult it is? What if I told you there are things that can make it easier than you think? Everyday temptations drain your determination and cause frustrating slip-ups when you’re on a diet. You become extremely aware of everything you can’t eat, and it seems like everyone else is eating those things right there. Meanwhile, you look in the mirror or at the number on the scale, and don’t see the results promised by the infomercials. Eventually, the temptations chip away at your willpower and "maybe just this once" turns into "whatever, I’ve already failed." It isn’t long before the little weight you lost has made a re-appearance, and possibly brought some friends. This scenario is too common. Self-Disciplined Dieter has the secrets to change it and break the cycle of dieting, getting frustrated, gaining weight back, and dieting again. You’ll see permanent results while eating what's good for you and feeling more satisfied without totally giving up the foods you love. Inside, you’ll learn: - how to overcome (or completely remove!) the most common obstacles that can make or break your diet (like being hungry while you're on a diet), - what daily habits contribute to setbacks and how to replace them with better alternatives to design a healthy lifestyle (just one bad habit can add more than 500 calories a day to your diet), - how to deal with cravings and temptations (including a morbid, but extremely effective mind trick), - how to like healthy foods as much as, if not more than, unhealthy foods (it's all about making small changes), - how to increase satiety to stick to your diet (the right foods can be up to seven times more satiating), - and how eating healthy can be actually cheaper than eating off a fast food dollar menu (it can be a money saving technique, too). Inside you won’t find the gimmicky "well, duh" tricks so many dieting fads say are the secret to weight-loss. In fact, they aren’t tricks at all. The tips inside are scientifically proven (and supported) strategies and tools to lessen the burden on willpower and help you finally reach your weight loss goals. You want to change your life for the better. Together, we can help you shed off those extra pounds – and keep them off – while shifting your view away from short-term frustrations to long-term results and lifelong health. Keywords: Develop self discipline, willpower and self discipline, self-discipline, self control books, stress, reach your goals, self-control, achieve your goals, instant gratification, long term goals, goal setting, success, goal setting books, how to reach your goals, how to achieve your goals, persistence, how not to give up, stick to a diet, stay motivated, build habits, how to be healthy, how to lose weight

The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

′I believe that [this book] could be of value to practitioners working with birth-five year olds, heads or managers of nurseries, health professionals or students who wish to gain an overview of this subject....I enjoyed reading this book and it literally gave me much food for thought′ - Early Years ′This book is a welcome addition and the contributors should be congratulated on the scope and depth they manage to achieve...this book is an interesting read, dealing with a topical, yet complex issue′ - Journal of Early Childhood Research ′Food plays a huge part in our lives, and this book looks holistically at its influence, including our emotional as well as physical wellbeing. It provides useful facts on diet and healthy eating guidelines for children under five, school age children, adults and pregnant mothers...There is advice on promoting positive attitudes towards food in an early years setting, along with practical advice and case studies to help practitioners promote heatlhy eating in their settings′ - Early Years Update ′This highly readable, thoroughly researched book explores food and eating in an historical, cultural and psychological context and, as public concern about children′s nutrition rises, its publication is timely. Food and Health in Early Childhood is a comprehensive, clearly written text enriched with case studies and pertinent reflective activities to consolidate learning′ - Angela Underdown, Associate Professor, Early Childhood Studies, University of Warwick The media interest surrounding children, food and nutrition continues to influence policy and practice in early years settings, and food and eating is of fundamental importance to early childhood practice. Not only does food contribute to health, in terms of nutrition it′s also a vital part of a child′s emotional and socio-cultural experience that is linked to their growing sense of well-being and identity. This book gives you a comprehensive overview of food and eating in the early years, covering the following: - nutrition - policy development - health inequalities - food, culture and identity - food and emotion - healthy eating guidelines - promoting healthy eating in the early years - multi-disciplinary working in relation to young children′s nutrition Each chapter includes case studies, links to useful websites, activities and suggestions for further reading. An interactive approach from the reader is encouraged throughout the book. Aimed at all early years practitioners, it will be of particular interest to those studying for Early Childhood Studies′ degrees and those studying for EYPS. Other professionals and students with an interest in this area (teachers, health visitors, dieticians) will also find it useful.