Acta Scientific Pharmacology

Review Article Volume 2 Issue 12

An Overview of Patterns of Food Consumption: A Sociological Appraisal

Mohammad Taghi Sheykhi*

Professor Emeritus of Sociology, Alzahra University, Tehran, Iran

*Corresponding Author: Mohammad Taghi Sheykhi, Professor Emeritus of Sociology, Alzahra University, Tehran, Iran.

Received: October 29, 2021 Published: November 30, 2021

Abstract

Sociologically speaking, patterns of food consumption have highly changed all over the world because of industrialization, urbanization, the resultant social, economic, and cultural change. Following such a great change, more and more boys and girls did school, girls got jobs and openings which entirely changed their lifestyles and patterns of food consumption. Before that, they depended on limited home-made foods. Jobs by the girls/women gave them more opportunities-giving them more food options. Such a change first emerged in industrial world, and then gradually and to a lesser extent appeared in the developing world. Currently, McDonaldization in food industry is rapidly spreading even in developing countries. Large numbers of young women do not even have the skills of cooking/preparing food at home. New patterns of food consumption have largely revolutionized/expanded the food industries outside home-employing many people. Judging on such a phenomenon/culture is not sociologically an easy task. However, changing dietary patterns and meeting the relevant needs should always be on the agenda of social and economic planners.

 

Keywords: Law of England; Urbanization; Industrialization; Food price effects; Food consumption

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Citation

Citation: Mohammad Taghi Sheykhi. “An Overview of Patterns of Food Consumption: A Sociological Appraisal". Acta Scientific Pharmacology 2.12 (2021): 14-19.

Copyright

Copyright: © 2021 Mohammad Taghi Sheykhi. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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