English B1A CLASS PACK - Bakersfield College

GROUP 1 p. 28-321. What is nutritionism?In Defense of Foodp. 27-402. What other premises follow from the myth that “foods are essentially the sum of theirnutrient parts” (28)? (Try to get them all… See p. 28-32.)GROUP 2 p. 323. Pollan suggests that the problem is that “any qualitative distinction between whole foodsand processed foods is apt to disappear” (32). What does this mean, and why does he sayit?4. Why are the manufacturers of processed foods “happy to jump on the bandwagon” ofnutritionism (32)?GROUP 3 p. 32-355. Describe the evolution of margarine.6. Why was the food industry so against using the word “imitation” on its labels (34)? Withwhat consequence to the appearance of processed foods (35)? What was the revisedimitation rule (35)?GROUP 4 p. 35-367. Pollan explains that the revised imitation rule allowed “all manner of faked low-fatproducts” (35). What examples does he give (35-36)?46