The Mediterranean Diet as a Food Guide

Objective: To test the viability of the Mediterranean diet as an affordable low-energy-density model for dietary change. Design: Foods characteristic of the Mediterranean diet were identified using previously published criteria. For these foods, energy density (kJ/100 g) and nutrient density in relation to both energy ($/MJ) and nutrient cost were examined. Results: Some nutrient-rich low-energy-density foods associated with the Mediterranean diet were expensive, however, others that also fit within the Mediterranean dietary pattern were not. Conclusions:The Mediterranean diet provides a socially acceptable framework for the inclusion of grains, pulses, legumes, nuts, vegetables and both fresh and dried fruit into a nutrient-rich everyday diet. The precise balance between good nutrition, affordability and acceptable social norms is an area that deserves further study. The new Mediterranean diet can be a valuable tool in helping to stem the global obesity epidemic.

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Is It a Pleasure to Eat Together? Theoretical Reflections on Conviviality and the Mediterranean Diet

Phull

Wills

Dickinson

2015

Sociology Compass

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In 2013 the Mediterranean Diet was recognized by UNESCO as an intangible cultural heritage of Spain, Greece, Italy and Morocco. Conviviality -the pleasure of eating together -was recognized as the cornerstone of food culture in the region. Although the concept of commensality has been explored widely in the literature, studies on conviviality and convivial dining are almost non-existent. This review explores the concept of conviviality and its significance in relation to the Mediterranean Diet. It draws on sociological and anthropological literature to define conviviality and to address the perceived benefits of eating together as well as the social constraints on pleasurable meals. The paper draws upon the work of French sociologist Pierre Bourdieu and his ideas of Habitus, Field and Cultural Capital, examining how these concepts relate to pleasurable eating and conviviality. It offers an interdisciplinary perspective on who and what makes conviviality happen and the potential obstacles to the experience and promotion of convivial dining.

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The Mediterranean Diet as a Food Guide

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President's Message: Many Faces of the Food Guide Pyramid

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Is It a Pleasure to Eat Together? Theoretical Reflections on Conviviality and the Mediterranean Diet

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