The DOI matches its Crossref record; 15 of the 17 references it cites were found in a registry or an index.
The Meaning of Food in Our Lives: A Cross-Cultural Perspective on Eating and Well-Being
Abstract
Humans are biologically adapted to their ancestral food environment in which foods were dispersed and energy expenditure was required to obtain them. The modern developed world has a surplus of very accessible, inexpensive food. Amid the enormous variety of different foods are "super" foods, such as chocolate, which are particularly appealing and calorie dense. Energy output can be minimal to obtain large amounts of food. In terms of education (eg, in nutrition and risk-benefit thinking) and environment design, modern cultures have not kept pace with changes in the food world. Overweight and worrying about food result from this mismatch between human biological predispositions and the current food environment. The French have coped with this mismatch better than Americans. Although at least as healthy as Americans, they focus more on the experience of eating and less on the health effects of eating. They spend more time eating, but they eat less, partly because of smaller portion sizes. French traditions of moderation (versus American abundance), focus on quality (versus quantity), and emphasis on the joys of the moment (rather than making life comfortable and easy) support a healthier lifestyle. The French physical environment encourages slow, moderate social eating, minimal snacking, and more physical activity in daily life.
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“For example, the SAVE FOOD program succeeded in significantly reducing FL in Kenya [93].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [93]
In the citing paper
“Culture has a crucial role in dietary habits, as well as in generating FW [93].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [93]
In the citing paper
“As mentioned previously, the French focus a lot on the experience of eating (Rozin, 2005) and it is the same for Czech consumers.”
From Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions (2017) · cites this paper as Rozin, 2005
In the citing paper
“Behind these reasons, the respondents' discourse highlights the differences between food cultures already studied by Rozin (2005).”
From Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions (2017) · cites this paper as Rozin (2005)
In the citing paper
“In the developed world, particularly the U.S., increases in the volume, availability, accessibility (Rozin 2005), affordability, and caloric density of food have led to increased overconsumption and waste (Blair and Sobal 2006).”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Rozin 2005
In the citing paper
“Culture plays a fundamental role in shaping food, eating, and nutrition (Rozin 2005, Sobal 1998), as well as waste generation.”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Rozin 2005
In the citing paper
“French attitudes toward food tend to emphasize moderation and quality, rather than abundance and quantity as in the U.S. (Rozin 2005).”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Rozin 2005
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Metadata
- Authors
- Rozin, P.
- Affiliations
- University of Pennsylvania (US)
- Corresponding author
- Rozin, Paul
- ORCID
- Rozin, Paul
- Venue
- Journal of Nutrition Education and Behavior
- Publisher
- Elsevier BV
- Published
- 2005-11
- Volume
- 37
- Pages
- S107-S112
- ISSN
- 1499-4046 (ISSN-L)
- OpenAlex
- W2027880001
- Cited by
- 390
- References
- 17
- Citations by year
- 2026: 19 · 2025: 26 · 2024: 26 · 2023: 24 · 2022: 29 · 2021: 20 · 2020: 23 · 2019: 38 · 2018: 32 · 2017: 28 · 2016: 17 · 2015: 25 · 2014: 21 · 2013: 7 · 2012: 16
- FWCI
- 4.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Nutrition Education and Behavior (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
- Social Sciences › Psychology › Clinical Psychology › Eating Disorders and Behaviors
- Keywords
- food environment, dietary habits, well-being, overweight, obesity, cross-cultural comparison, portion size, snacking, physical activity, nutrition education, social eating
- MeSH terms
- Energy Intake, Cross-Cultural Comparison, Diet, Eating, Feeding Behavior, Humans, Nutritive Value, Obesity, Exercise
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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