Main evolutions in human food practices: French example

• Autor(a) principal: LAMBERT, Jean Louis
• Data de Publicação: 2023
• Outros Autores: BATALHA, Mário Otávio, SPROESSER, Renato Luiz, SILVA, Andréa Lago da, LUCCHESE, Thelma
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9931
• topic: feeding behavior; food consuption; diffusion of innovation; time organization; food preferences; French; conduta na alimentação; consumo de alimentos; disfusão de inovações; gestão do tempo; preferências alimentares; França

Important modifications in consumer food habits were caused by both economic development and evolutions in life style during the second part of the XX century. These evolutions were analyzed, in particular, in the case of France. Easy accessibility to food (abundance context) led the populations to adopt high caloric food intakes, such conduct resulting, above all, in an elevated consumption of products of animal origin. However, after a period of saturation, the unlimited attraction to the consumption of such products became less intense amongst the richer, more privileged social groups. New, health oriented concerns, and ways to maintain good health became important. The rise in the number of women earning salaries and the development of leisure activities altered the management of time with respect to feeding. Aiming at gaining time, the consumers concentrated more on ready-to-eat foods and eating out of the home. However the food cultures failed to evolve as quickly as the transformations occurring in the food marketing system, and thus it can be affirmed that industrialization, internationalization and innovations throughout the whole agro-food chain led to consumer anxiety. All such transformations and tendencies observed in the rich countries can also be perceived in the food habits of rich populations in developing countries.