Perspectives on Food for Thought and Thought for Food-A Journey through Food and Beyond

Year 2025, Volume: 9 Issue: 1, 1 - 13, 30.06.2025

B.h.s. Thimmappa

Abstract

This paper decodes the perspectives on food for thought and thought for food and highlights the significance of making mindful choices of our foods as a basis for sustainable social change and future food security. It is a unique blend of interdisciplinary perspectives and a commitment to social good. Impactful programs on higher education awareness, healthcare services, environmental values, water conservation, and sustainable food consumption practices all lead to a notable reduction in environmental damage. Learning from womb to tomb and critical thinking are skills that provide food for thought that impact the future of global food production and consumption.

Keywords

Food for Thought, Thought for Food, Interdisciplinary Perspectives, Meaningful Food Choice

References

• Allende A., Tomas-Barberan F.A. & Gil M.I., 2006. Minimal processing for healthy traditional foods. Trends in Food Science & Technology, 17(9), pp.513-519.
• Anastas P. and Eghbali N. 2010. Green chemistry: principles and practice. Chemical Society Reviews, 39(1), pp.301-312.
• Aryee A.N. & Boye J.I. 2014. Current and emerging trends in the formulation and manufacture of nutraceuticals and functional food products. Nutraceutical and functional food processing technology, pp.1-63.
• Bansal S., Singh A., Mangal M., Mangal A.K. & Kumar S. 2017. Food adulteration: Sources, health risks, and detection methods. Critical reviews in food science and nutrition, 57(6), pp.1174-1189.
• Bansal V., Siddiqui M.W. & Rahman M.S., 2014. Minimally processed foods: Overview. Minimally processed foods: Technologies for safety, quality, and convenience, pp.1-15.
• Boon B., Stroebe W., Schut H. & Jansen A., 1998. Food for thought: Cognitive regulation of food intake. British journal of health psychology, 3(1), pp.27-40.
• Choudhary A., Gupta N., Hameed F. & Choton S. 2020. An overview of food adulteration: Concept, sources, impact, challenges and detection. International Journal of Chemical Studies, 8(1), pp.2564-2573.
• Corbera E., Estrada M. & Brown K. 2010. Reducing greenhouse gas emissions from deforestation and forest degradation in developing countries: revisiting the assumptions. Climatic change, 100(3), pp.355-388.
• Cole M.B., Augustin M.A., Robertson M.J. & Manners J.M. 2018. The science of food security. npj Science of Food, 2(1), p.14.
• Davis A.P. 2005. Green engineering principles promote low-impact development. 338-344.
• de Jager C.A., Dye L., de Bruin E.A., Butler L., Fletcher J., Lamport D.J., Latulippe M.E., Spencer J.P. & Wesnes K., 2014. Criteria for validation and selection of cognitive tests for investigating the effects of foods and nutrients. Nutrition reviews, 72(3), pp.162-179.
• Delind L.B. 2006. Of bodies, place, and culture: Re-situating local food. Journal of Agricultural and environmental ethics, 19, pp.121-146.
• El Sohaimy S.A. 2012. Functional foods and nutraceuticals-modern approach to food science. World Applied Sciences Journal, 20(5), pp.691-708.
• Folsom K. 2000. Nutrition in a Nutshell. iUniverse.
• Formolo D.A., Gaspar J.M., Melo H.M., Eichwald T., Zepeda R.J., Latini A., Okun M.S. & Walz R. 2019. Deep brain stimulation for obesity: a review and future directions. Frontiers in neuroscience, 13, p.323.
• Gheihman N. 2021. Veganism as a lifestyle movement. Sociology compass, 15(5), p.e12877.
• Gonzalez C.G. 2014. World poverty and food insecurity. Penn St. JL & Int'l Aff., 3, p.56.
• Hamburg M.E., Finkenauer C. & Schuengel C. 2014. Food for love: the role of food offering in empathic emotion regulation. Frontiers in psychology, 5, p.32.
• Hammond S.T., Brown J.H., Burger J.R., Flanagan T.P., Fristoe T.S., Mercado-Silva N., Nekola J.C. & Okie J.G. 2015. Food spoilage, storage, and transport: Implications for a sustainable future. BioScience, 65(8), pp.758-768. https://sdgs.un.org/goals
• Juul F., Vaidean G. & Parekh N. 2021. Ultra-processed foods and cardiovascular diseases: potential mechanisms of action. Advances in nutrition, 12(5), pp.1673-1680.
• Kaplan D.M. ed. 2012. The philosophy of food (Vol. 39). Univ of California Press.
• Letarte A., Dube L. & Troche V. 1997. Similarities and differences in affective and cognitive origins of food likings and dislikes. Appetite, 28(2), pp.115-129.
• Lozano A.M., Lipsman N., Bergman H., Brown P., Chabardes S., Chang J.W., Matthews K., McIntyre C.C., Schlaepfer T.E., Schulder M. & Temel Y. 2019. Deep brain stimulation: current challenges and future directions. Nature Reviews Neurology, 15(3), pp.148-160.
• Magkos F., Arvaniti F. & Zampelas A. 2003. Organic food: nutritious food or food for thought? A review of the evidence. International journal of food sciences and nutrition, 54(5), pp.357-371. Mann J.I. 2002. Diet and risk of coronary heart disease and type 2 diabetes. The Lancet, 360(9335), pp.783-789.
• Manning L. & Soon J.M. 2014. Developing systems to control food adulteration. Food Policy, 49, pp.23-32.
• Marin L. 1997. Food for thought. JHU Press.
• Martin A.A. & Davidson T.L. 2014. Human cognitive function and the obesogenic environment. Physiology & behavior, 136, pp.185-193.
• Maxwell S. 1996. Food security: a post-modern perspective. Food policy, 21(2), pp.155- 170.
• Mbow C., Rosenzweig C.E., Barioni L.G., Benton T.G., Herrero M., Krishnapillai M. &Diouf A.A. 2020. Food security (No. GSFC-E-DAA-TN78913). Geneva: IPCC. Mol A. 2021. Eating in theory. Duke University Press.
• Mozaffarian D. 2016. Dietary and policy priorities for cardiovascular disease, diabetes, and obesity: a comprehensive review. Circulation, 133(2), pp.187-225.
• Murphy S.P. & Poos M.I. 2002. Dietary reference intakes: summary of applications in dietary assessment. Public health nutrition, 5(6a), pp.843-849.
• Noomhorm A., Anal A.K. & Ahmad I. 2014. Functional foods, nutraceuticals and probiotics as functional food components. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits, pp.1-19.
• Ohlsson T. & Bengtsson N. eds. 2002. Minimal processing technologies in the food industries. Elsevier.
• Padulo C., Carlucci L., Marzoli D., Manippa V., Tommasi L., Saggino A., Puglisi‐ Allegra S. & Brancucci A. 2018. Affective evaluation of food images according to stimulus and subject characteristics. Journal of human nutrition and dietetics, 31(6), pp.715-724.
• Rathore J. 2020. Indian Food Patterns and Triguna Theory of Personality. Int. j Res Humanit & Soc. Sci, 8, pp.51-53.
• Rippe J.M. ed. 2019. Lifestyle medicine. CRC Press.
• Rogers P.J. 2001. A healthy body, a healthy mind: long-term impact of diet on mood and cognitive function. Proceedings of the Nutrition Society, 60(1), pp.135-143.
• Sinha S. & Haque M. 2022. Obesity, diabetes mellitus, and vascular impediment as consequences of excess processed food consumption. Cureus, 14(9).
• Smith R.H. 1996. Livestock production: the unsustainable environmental and economic effects of an industry out of control. Buff. Envtl. LJ, 4, p.45.
• Spencer S.J., Korosi A., Layé S., Shukitt-Hale B. & Barrientos R.M. 2017. Food for thought: how nutrition impacts cognition and emotion. npj Science of Food, 1(1), p.7.
• Stano S. & Bentley A. 2022. Food for Thought: An Introduction. Food for Thought: Nourishment, Culture, Meaning, pp.1-6.
• Strasser B. & Fuchs D. 2015. Role of physical activity and diet on mood, behavior, and cognition. Neurology, Psychiatry and Brain Research, 21(3), pp.118-126.
• Sweeney K.W. 2017. The aesthetics of food: the philosophical debate about what we eat and drink. Rowman & Littlefield.
• Trumbo P., Yates A.A., Schlicker S. & Poos M. 2001. Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Journal of the Academy of Nutrition and Dietetics, 101(3), p.294.
• Zavitsanou A. & Drigas A. 2021. Nutrition in mental and physical health. Technium Soc. Sci. J., 23, p.67.
• Zhang J. 2019. Cognitive functions of the brain: perception, attention and memory. arXiv preprint arXiv:1907.02863.