AN INQUIRY INTO NUTRITIONAL AND PSYCHOLOGICAL EFFECTS OF TECHNOLOGICAL FOODS: AN INTERDISCIPLINARY APPROACH.

摘要

The major thrust of this interdisciplinary dissertation considers interactions among the new agri-business and foods marketing technologies, the new foods manufacture chemicals, and people who are vulnerable to these new, changing foods. Technological foods, as a new phenomenon in human history, are considered in the context of "Body Shock": nutrition intake with which certain vulnerable humans are unable to cope, on many levels.; Via cross-references to botany, pharmacognosy and psychology, as well as to nutrition and mass marketing--this study reveals how the new technological manipulation of foods can mean the dietary destruction of those susceptible persons unable to adapt physically, emotionally, mentally.; The dissertation surveys and then analyzes, via the interdisciplinary bridges and connections, current foods production, manufacture and marketing methods. The results and implications are brought to bear, via in-depth focus and examination, on two groups of people as base-studies: (1) victims of rheumatoid arthritis, and (2) children with learning disabilities and behavioral disturbances.; The state of nutritional un-wellness and increasing nutrition-related disease, is also related to the lack of knowledge and poor education about foods and diet in the United States today.; Two limited-universe studies/surveys, to ascertain nutrition awareness and the need for education campaigns in nutrition and arthritis, are given, together with methods, results, and survey conclusions.; Methodologies and results of a primary food-risk experiment and test were also presented, together with new dietary conclusions related to "Body Shock".