Food & Culture: Research Proposal

SCHOOL OF ARCHITECTURE, BUILDING AND DESIGN (SABD)

Bachelor of Science (Hons) in Architecture

FOOD AND CULTURE (ARC3223 / CLS60203) Research Proposal:

QUALITY OF FOOD LEADS TO A BETTER QUALITY OF LIFE

NAME STUDENT ID LECTURER

: Chan Yi Qin : 0315964 : Mr. Nicholas

1.1 Background Over the last century, our eating habits have changed dramatically. The eating habits of our grandparents and great-grandparents would be completely unrecognizable to many of us today.

Our experiences of shopping and cooking have been altered as have our attitudes towards health, table manners, foreign foods, waste and choice.

As has been seen, modern day cooking allows far less time than days gone by. Long gone are the hours spent slaving over the stove. Instead, convenience food has become much more popular, with people reaching for convenience foods and microwave meals several times a week. Contrast this with the 1930s when convenience food simply meant food in tins – a convenience because it allowed people to eat fruit and veg out of season and provided them with easy-to-prepare meat and fish. Convenience is a real selling point for people these days: many people in the modern world don’t make time for food and believe that they’re always too busy. Yet cooking fresh food doesn’t have to take hours – compare making a quick fresh pasta dish with standing in a queue at a fast-food restaurant – the amount of time is likely to be the same.

Today fast food chains are a global phenomenon. The market is constantly flooded with new food products, which are promoted attractively and cheaply, this has greatly influenced the food habits of the youngsters. It reflects the fact that nutritious and well-balanced food is increasingly becoming a rarity and eating a proper meal is not a priority any more for many, who are often hard-pressed for time.

1.2 Main Research Question High-quality foods include unrefined, minimally processed foods such as vegetables and fruits, whole grains, healthy fats and healthy sources of protein; Lower-quality foods include highly processed snack foods, sugar-sweetened beverages, refined (white) grains, refined sugar, fried foods, foods high in saturated and trans fats, and high-glycemic foods.

How does quality of food affect quality of life?

How do healthy eating habits help us grow bigger and live longer?

Is the modern or traditional way a better way of dining?

1.3 Objectives Establishing sensible eating habits from young is essential in shaping food preferences later in life. For any person to remain healthy and avert acquiring any diseases, it is extremely important for the person to develop a proper eating habit. It is only when a person controls his diet and watches the food and drinks which go into the body that he would be able to protect him from any of the diseases.

1. To know the eating habits and lifestyle change of the new generation.

2. To observe the comparison between traditional modern changing food habits.

3. To find out how much concerned the new generation is regarding the food quality they chose to eat.

1.4 Significance Good nourishment is the secret of a healthy and happy life. Over the fast few decades, as life moved more quickly, food is just a fuel. We gave up ripe vegetables for canned ones, tossed out sweet orange juice for pasteurized concentrate, traded steaks for boil-in-a-bag dinners, and gave up real desserts in favor of super sweet snacks that made us feel overfed but definitely disappointed. Having lost sight of real food and its true satisfaction, we have gained weight. In fact, eating fake food doesn’t cause modern diseases like diabetes, clogged arteries, bad knees; eating too much does.

A processed egg sandwich at an airport will have few if any—and thus less pleasure bite per bite. Processed and packaged food lacks a range of overtones—because the fats are tasteless, the sugars are nothing but a vague notion of sweet, the salt is packed in with a heavy pour, and the flavors are ridiculously simplified.

By contrast, a nicely prepared breakfast of scrambled eggs, crunchy toast, and some fruit salad will have many overtones, each connected to its own, distinct flavor memory, a gorgeous dance that brings deeper satisfaction.

There are all kinds of health issues related to unhealthy eating habits. Once our body reaches the point of unhealthy functioning, it's almost impossible to correct one problem without creating another. Thus to maintain the healthy functioning of the body, a healthy dose of vitamins and minerals is required. Good eating habits can improve our overall quality of life.

1.5 Methodology The empirical analysis of “Quality of Food Leads to a Better Quality of Life” is based on: 1. Personal observations by visiting fast food stores (small roofed street booths at night market) and fast food chain like McDonald’s located at SS2, Petaling Jaya.

2. Collecting primary data through interviews residents and tourists at SS2.

3. Mapping.

1.6 Expected Outcomes The proposed outcomes for analysis of “Quality of Food Leads to a Better Quality of Life” are: 1. Literature review (writing) 2. Video recording 3. Postcards

1.7 References Brown, R. (2015). How Diet and Exercise Improve Your Quality of Life. Retrieved 12 May, 2017, from http://www.nextavenue.org/how-diet-and-exercise-improve-your-quality-of-life/ Green, M. (2016). How Fast Food Affect Our Lives. Smashwords.

Jacoby, J. J. (2013). The Raw Cure: Healing Beyond Medicine. Fort Bragg, CA: Soulspire Publishing.

Moss, R. (2016). How Our Eating Habits Have Changed In 40 Years: From The Rise In Convenience Food To The Decline Of Tea. Retrieved 12 May, 2017, from http:// www.huffingtonpost.co.uk/2016/02/18/how-our-eating-habits-have-changed-nationalfood-survey-_n_9261490.html Nogrady, B. (2016). The Past, Present and future of the Food We Eat. Retrieved 12 May, 2017, from http://www.bbc.com/future/story/20161104-the-past-present-and-future-of-the-food