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1 Page 1 of 8 United States of America Research Booklet AMERICAN DELEGATION: ALI GRAHAM ISAAC DUNCAN NICOLE HASSON
2 Page 2 of 8 Background Information: Diet Americans tend to resort to fast food and restaurant styles of eating in order to accommodate busy, on-the-go schedules. Based on a study conducted by a cardiovascular nutritionist, the average calorie count among three chains for a cheeseburger meal, fries, and a large coke ranged from 1144 to 1757 calories. (Natural Society) Restaurant/fast food servings are considerably larger than recommended portion sizes. According to Dailymail.co.uk, (2014) America has the highest calorie intake of any other country in the world. Popular, conventional steaks include the Filet Mignon and Porter House steak: amounting to approximately grams of fat per serving. Typical Steak Dinner This is a large portion of steak, served with a large backed potato and a side of greens. Steak usually ranges from 6-10 oz.
3 Page 3 of 8 Meal of the Future The portrayed meal is a revised version of what a typical American would consume for dinner. A leaner, healthier cut of steak (eye of round cut) replaces the conventional steak, which is higher in fat and calories. Steak is a good source of protein and is rich in mineral iron; however, going overboard in portion sizes can be threatening to blood pressure and overall health. Smaller, leaner portions decrease caloric intake and maintain blood sugar levels. A mashed cauliflower alternative for mashed potatoes gives more nutrients as opposed to sugars and starches.
4 Page 4 of 8 Food and Water in the United States: Current Issues Problem #1: Unhealthy eating options like fast food and high calorie snacks from vending machines are readily available, yet nutritious meals and snacks are not. American fast food companies have 50 million customers each day 1. 34% of children ages 2-19 eat fast food every day % of food expenses are on food prepared away from home 2. Each snack or meal eaten away from home adds 134 more calories compared to those eaten at home 2. 44% of Americans eat out at least once a week 3. Most Americans live a very busy lifestyle, packed with school, work, practices, games, matches, social activities, and religious activities. Many times, preparing a homemade meal is just not feasible a possibility. The problem is that most often, quick and easy meals are very unhealthy. Fast food restaurants and vending machines offer very few, if any, healthy options. 1. Via Center for Disease Control and Prevention 2. Via United States Department of Agriculture 3. Via North Ohio Heart Ohio Medical Group
5 Page 5 of 8 Problem #2: Foods with low nutritional value tend to be inexpensive, therefore making less expensive, unhealthy foods an ideal option to satisfy hunger in low income households. 13.5% of Americans live in poverty 1. 21% of children in America are impoverished 2. 45% of American children living in poverty are obese 3. 33% of adults who earn less than $15,000 a year are obese 4. Children of high school dropouts are 3.1x more likely to be obese than those whose parents have degrees 4. Oftentimes, the least expensive foods are also the most unhealthy. Those who are of a lower income range are more likely to suffer from obesity because the foods they can afford are generally less nutritional. Low-income neighborhoods are also more likely to have convenience stores filled with unhealthy foods instead of full service grocery stores. Obesity unfairly targets people who are impoverished because they have less access to nutritious foods. 1. Via U.S. Census 2. Via National Center for Children in Poverty 3. Via U.S. Department of Health and Human Services 4. Via stateofobesity.org
6 Page 6 of 8 Satisfaction Survey Data Meal of the Future Our survey questioned students and teachers (120 people) about our reimagined meal of the future. This meal considers the typical American dinner and revives the dish into a healthier meal. The sample s satisfaction with the meal is shown in various capacities in the graphs below. A) Health Ratings 1=Very Dissatisfied, 7=Very Satisfied B) Cultural Reflection Looking into the future, one primary goal with improving our food and water is to have meals that are healthy, while still reflecting our culture and its characteristics. In Figure A, the data shows high ratings in feeling full after eating the future meal and overall health of meal. In keeping with our primary goal, the cultural reflection of our meal was also rated with mostly high satisfaction, as shown in Figure B. Some other underlying elements of our reimagined meal were regarded as very
7 Page 7 of 8 satisfactory by the sample. Those elements include the meal s aesthetic pleasure and its affordability. The Futures of Food and Water The ratings below show what the sample believes is the most and least important when moving forward in improving the availability and sustainability of food and water. Here, our sample rated what they felt are the most and least important things when taking action to create a better future for our food and water. Our sample shows that the cost of food and water and the time required for the consumption of food and water is noteworthy, yet, these categories are not of the highest ranking areas. Our sample felt that the most important thing to do when creating a nutrient rich future is to maintain the quality of food and water while populations continue to increase. With the increasing population, our sample also believes that ensuring access to food and water is of equal importance.
8 Page 8 of 8 Conclusion In our satisfaction survey, we proposed our vision of what a typical American dinner looks like. We concluded that a serving of steak (ranging anywhere from 6-10 oz.) served with mashed potatoes and a side of greens is both culturally reflective and widely recognized as a prominent staple of the American diet. A healthier cut of steak and a mashed cauliflower substitute makes for a leaner meal and provides more nutrients than fats and sugars while still maintaining cultural values and aesthetics. In the American diet, the two problems that we chose to focus on are the availability and cost of healthy foods. Healthy foods cost more and are less accessible than unhealthy foods, which is not an ideal eating option for lower income households. These problems can be solved in multiple ways, and moreover, each solution revolves around the same goal: making food and water more healthy and sustainable for the future.
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