And so, the “benefits to preparing healthful food at home [may include] chronic disease prevention.” but, even during the recession, folks were found “resistant to dietary change,” and kept going out to eat, or bringing it home.Cognitive field theory of learning “almost half of all fast-food…eaten by children [is eaten] at home.” so, just because they’re technically eating at home doesn’t mean they’re eating healthy.Cognitive field theory of learning

“even when [food is] prepared at home,” it still may not mean much, as most dinners were found to incorporate “processed commercial foods.” microwaving a frozen pizza ain’t exactly home cooking.Cognitive field theory of learning one of the problems is many people no longer know how to cook. For example, one study reported that “25% of the men…had absolutely no cooking skills” whatsoever.Cognitive field theory of learning

“it is encouraging to see the new wave of interest in cooking, in numerous [TV] shows.” but, what are they actually cooking? A study in the UK compared the nutritional “content of…meals created by television chefs with ready meals,” like TV dinners, “to compare both with nutrition…guidelines [set forth] by the world health organization.” they looked at a hundred of each, and not a single one complied with the nutrition standards.Cognitive field theory of learning and, the TV chef recipes were even “less healthy” than the TV dinners.

Many people just don’t know how to make healthy food taste good. This is not a new problem.Cognitive field theory of learning as an editorial in the journal of the american medical association bemoaned back in 1913: in the united states, “vegetables are frequently boiled in a way which deprives them of their characteristic odor and [their] toothsomeness.Cognitive field theory of learning ‘villainous and idiotic’ are the only adjectives that can describe our methods of cooking vegetables” in the united states.

“in a 10-year study, [they found that] those who cooked most frequently “had only 59% of the mortality risk.” and, this took into account the exercise people got grocery shopping, and “physical function and chewing ability.” so, why did they live longer?Cognitive field theory of learning well, those that cooked ate more nutritious foods—”as evidenced [by] their higher consumption of vegetables.”

As one author noted, last century, “we began the long process of turning over to the food industry many of the decisions about what we eat…today, our staggering rates of obesity and diabetes are testimony to the faith we put in corporations to feed us well.Cognitive field theory of learning but the food industry is a business, not a parent; it doesn’t care what we eat as long as we’re willing to pay for it. Home cooking these days has far more than sentimental value; it’s a survival skill.”

cognitive field theory of learning

And so, the “benefits to preparing healthful food at home [may include] chronic disease prevention.” but, even during the recession, folks were found “resistant to dietary change,” and kept going out to eat, or bringing it home.Cognitive field theory of learning “almost half of all fast-food…eaten by children [is eaten] at home.” so, just because they’re technically eating at home doesn’t mean they’re eating healthy.Cognitive field theory of learning

“even when [food is] prepared at home,” it still may not mean much, as most dinners were found to incorporate “processed commercial foods.” microwaving a frozen pizza ain’t exactly home cooking.Cognitive field theory of learning one of the problems is many people no longer know how to cook. For example, one study reported that “25% of the men…had absolutely no cooking skills” whatsoever.Cognitive field theory of learning

“it is encouraging to see the new wave of interest in cooking, in numerous [TV] shows.” but, what are they actually cooking? A study in the UK compared the nutritional “content of…meals created by television chefs with ready meals,” like TV dinners, “to compare both with nutrition…guidelines [set forth] by the world health organization.” they looked at a hundred of each, and not a single one complied with the nutrition standards.Cognitive field theory of learning and, the TV chef recipes were even “less healthy” than the TV dinners.

Many people just don’t know how to make healthy food taste good. This is not a new problem.Cognitive field theory of learning as an editorial in the journal of the american medical association bemoaned back in 1913: in the united states, “vegetables are frequently boiled in a way which deprives them of their characteristic odor and [their] toothsomeness.Cognitive field theory of learning ‘villainous and idiotic’ are the only adjectives that can describe our methods of cooking vegetables” in the united states.

“in a 10-year study, [they found that] those who cooked most frequently “had only 59% of the mortality risk.” and, this took into account the exercise people got grocery shopping, and “physical function and chewing ability.” so, why did they live longer?Cognitive field theory of learning well, those that cooked ate more nutritious foods—”as evidenced [by] their higher consumption of vegetables.”

As one author noted, last century, “we began the long process of turning over to the food industry many of the decisions about what we eat…today, our staggering rates of obesity and diabetes are testimony to the faith we put in corporations to feed us well.Cognitive field theory of learning but the food industry is a business, not a parent; it doesn’t care what we eat as long as we’re willing to pay for it. Home cooking these days has far more than sentimental value; it’s a survival skill.”