Cut+that+steak+smaller+before+putting+it+in+your+mouth!

PUB209 Health, Culture and Society Kristy Edwards (n8880514) Unit Coordinator: Julie-Anne Carroll Tutor: Abbey Diaz Total words: 2196

 In this cultural artefact there is a baby, unlikely to be more than two years old, in a high chair. The baby looks smug, leaning back and smiling. He is very thankful for what he is about to eat... a steak bigger than his head. Laid out in front of him, there is a steak knife, a fork and the plate which is almost covered by the large steak.

=Public health issue:= The public health issue that I am discussing is the over consumption of red meat in Australian society and the implications of this on our health, the world’s sustainability and in relation to ethics. Australians consume on average 46.5kg of red meat annually; which means 127g every day of the year (Meat and Livestock Australia, 2011). The Cancer Council recommends an intake of 65g to 100g every 3 to 4 days (Cancer Council Victoria, 2013). So, clearly, as a society we are eating red meat in a way that is not good for our health, is unsustainable and the high demand is causing unethical production.

=Literature review:=

Health
The nutritional benefits and risks of the consumption of red meat are important to consider as the health of the population has an extreme affect on how our society works as a whole. There is evidence to suggest that there is a positive relationship between red meat and human health. There are five main positive components of red meat they are; the fatty acids, the protein content, zinc, iron and vitamin B-12. About 50% of the intra-muscular fat of red meat is unsaturated fatty acids both monounsaturated and polyunsaturated (McAfee, et al., 2009, pp. 1-13). These unsaturated fatty acids have been seen to lower cholesterol, lower levels of low density lipoproteins, and inhibit clotting, all of which have a positive effect on the body especially in relation to circulatory disease (Howe, Buckley, & Meyer, 2007, pp. 135-139). In addition to this, there is a high protein content and a complete lack of carbohydrate content in red meat. In a balanced diet this ratio is beneficial for weight loss (McAfee, et al., 2009, pp. 1-13). Red meat is a key source of zinc, which is an important chemical for the health of a person as it plays a role in the immune system and in development and growth (U.S. National Library of Medicine, 2011). This is why zinc is especially important during pregnancy, childhood, and among teenagers. Another mineral that red meat has high concentrations of is iron, specifically haem iron (McAfee, et al., 2009, pp. 1-13). Haem iron is more easily absorbed by the body than iron found in plants which is why meat eaters tend to maintain a better iron status than vegetarians or vegans. Iron is necessary for cellular processes and for oxygen transportation around the body, and is therefore important for children and female teenagers (McAfee, et al., 2009, pp. 1-13). Vitamin B-12 is also found in red meat and lowers cardiovascular risk (McAfee, et al., 2009, pp. 1-13). Vitamin B-12 is important for the development and preservation of nerves, blood cells, and DNA. The need for this vitamin increases with age, for female teenagers and during pregnancy (U.S.A. Government, 2011). Cardiovascular disease, diabetes mellitus and colon cancer are the main illnesses that have been related to the over consumption of red meat. However, while this evidence is suggestive of the link it is not conclusive (Flock & Kris-Etherton, 2011, pp. 499-507) (McAfee, et al., 2009, pp. 1-13). The biggest issue with red meat consumption is the saturated fat content (most of which is separate-able from the main meat) (Williams, 2010, pp. 87-94). The large amount of saturated fat, high sodium, and high iron are suggested factors causing cardiovascular disease (Bernstein, et al., 2010, pp. 876-883). According to the Australian Institute of Health and Welfare a diet of high calories and high animal fats (as found in red meat), and low vegetables and fibre is related to colorectal cancer (AIHW, 2000), but again the aetiology of this is unclear. There is also evidence to suggest the relationship between diabetes mellitus (type 2) and the consumption of red meat. These trends are apparent but largely unexplained, and definitely related to the over consumption of red meat not meat eating within a balanced diet. As part of a balanced healthy diet, there is very little evidence to suggest negative impacts, however when red meat is over consumed these illnesses increase dramatically. In a society which consumes far more red meat than the recommended intake, these illnesses are rampant. Overall the consumption of red meat in a balanced diet and in the recommended daily intake is highly beneficial to our health. However in a society where red meat is over consumed it is more commonly related to an increase in risk of acquiring diabetes, colorectal cancer, and cardiovascular disease. A vegetarian or vegan diet can provide adequate nutrition without the high saturated fat content (Craig, 2009, pp. 1266-1282) (Brien, 2009, pp. 648-655). Like a carnivorous diet, these also need to be calculated and carefully controlled so that the full scope of nutrition is provided.

Sustainability
Specifically talking about cattle farming there are environmental dangers such as soil erosion. The cattle compact the soil which reduces the growth of vegetation, as well as actively reducing the plants with grazing. This increases the risk of top-soil erosion as the soil is exposed to rains (Australian Alps National Parks, 2013). There are ways to lesson soil erosion such as not allowing overgrazing, direct drilling and cultivating across slopes (Eldridge, 2013). Preventing soil erosion would be to the benefit of the farmer as well as the environment. There are also environmental damages resulting from meat production to do with land use, water and fossil fuel requirements, and emissions. Meat production compared with soybeans (on the basis of relative amounts of protein), meat production has a factor of between 6 and 17 of land use, whereas soybean production only has a factor of one. Meat production has a factor of 4.4 to 26 on water requirements compared with a factor of 1 for soybeans. This trend continues in relation to fossil fuel requirements and emissions (Reijnders & Soret, 2003, pp. 6645-6685). As seen above soybeans, as a source of protein, are far more sustainable than red meat. These environmental impacts create an industry that is not sustainable when related to an increasing population and therefore an increase in demand for meat.

Ethics
Ethics are an abstract part of human existence; morals form the structure of our society, including what and how we eat. Where humans acquired their ideas of what is right and wrong is a controversial topic, but it seems to be agreed upon that morality is ingrained in us. Jonathan Haidt suggests that people make judgements based on gut feeling, or their conscience, and then make moral reasons supporting their actions (Haidt, 2001, pp. 814-834). Interestingly, he also believes that humans have a need to be right which causes them, not to seek the truth, but to try and convince others of their personal beliefs (Haidt, The New Synthesis in Moral Psychology, 2007, pp. 998-1002). This morality fluctuates and changes over time and differs from person to person. One particular set of morals regards that of animal rights. Peter Singer has written multiple books on animal liberation which supports the growing trend of moral responsibility of humans to look after the animals (biograghy.com, 2013). In regards to animal welfare in the cattle industry the Australian Government, Department of Agriculture have developed an Australian Animal Welfare Strategy which outlines policies in regard to the humane handling of the animals throughout their lives (Australian Government; Department of Agriculture, 2009). Different processes can be stressful for the animal. Stress can be measured in relation to effectively stunning on the first attempt, the sounds the animals make when undergoing transport or stunning, and how the animals are moved/transported (Grandin, 2010, pp. 56-65). On a national level the Australian Meat Processor Corporation, who represents the Red Meat Processing Industry, states that “welfare requirements dictate that animals should be insensible to noxious, potentially painful, stimuli during slaughter” (Australian Meat Processor Corporation, 2011). The RSPCA confirms that Australian abattoirs do maintain this low stress environment for the animal just prior to slaughter; to do this they stun the animal (RSPCA, 2011). However there are other aspects of animal welfare that they are not taking care of. The RSPCA says that, in relation to bobby calves, they are not adequately fed or housed because they have a lower value. Also, because they are so young (5 days old) when moved to the abattoir they do not have the instincts of older cattle to move together and this leads to harsh handling. There is also a lack of food and bedding in the abattoir for the time preceding their slaughter (RSPCA, 2013). This is just one example of the gaps in humane and ethical handling of animals in the red meat industry. = = =Cultural and social analysis:= Australian’s culture of red meat consumption has lead to the over consumption which has lead us down a path of poor health, unsustainability and poor ethics. The nutritional value of red meat is important to understand when addressing the issue of whether or not we should be eating it, but it needs to be correlated with the dietary trends of society. In Australia, where red meat is over-consumed this poses a huge risk to the general population’s health and therefore has adverse affects on the health system and society in general. Alongside this fact, we have a meat industry which uses unethical and unsustainable processes. Why is this? <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">This idea that our society eats far more red meat than is good for us may be linked to social identity. The different people groups that are most affected by this over consumption are traditional “Aussies” and men, due to finding their identity in their consumption of meat. Red meat has long been a traditional dish among Australians (Ting, 2013). A nice steak on the BBQ is always a favourite Aussie summer meal. Because of this meat eating culture, Australia is one of the countries with the highest red meat consumption (Ting, 2013). Red meat consumption is even more prevalent among men, as red meat is seen to be an “archetypical masculine food” (Sobal, 2005, pp. 135-158). Meat is seen to symbolise strength and manhood in the “conquering of beasts” (hunting) (Sobal, 2005, pp. 135-158). This is the type of identity that men seek and so eating meat is as much about being macho as it is about taste, perhaps even more so. Our whole culture of red meat consumption has lead to the over consumption which has increased demand. This increase in demand then decreases the sustainability of meat consumption and increases the rate of unethical behaviour. The social theory of McDonalisation by George Ritzer explains this; as the demand increases more of the product needs to be produced to full the demand, and therefore, increase profit (Ritzer, 2011). In a bid to increase profit, unethical and unsustainable processes are used to produce the meat faster and cheaper. This issue needs to be discussed as it directly affects the health of our society which then affects our health system. The way that we consume red meat is not sustainable and so talking about strategies for the future and how to change this pattern is vital for the global economy. This over consumption is also leading to the use of unethical procedures which need to be addressed and changed, which would be easier if the demand was not so high. <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">There needs to be both a structural and agency response to this issue. On a structural level, public health workers need to focus on changing the “meat-eating” culture of Australians, which is no small feat. Focusing on education about the nutrition, sustainability and ethics of meat consumption shows how this culture impacts on personal, environmental and societal areas of life. Instead of just focusing on one area, hopefully this encompassing span of information (that proves that decreasing the consumption of meat is vital) should have a positive impact. On an agency level, it is the individual’s choice to change their eating habits, but hopefully, as slowly the societal views on meat-eating change and the detrimental impacts are understood, more and more people will make the choice to cut back on their red meat consumption. = = =Analysis of artefact and learning reflections:= <span style="font-family: 'Times New Roman',serif; font-size: 12pt;">I felt that the artefact represented a thought-provoking, if slightly exaggerated, perception of how our society eats red meat. We over-consume it. The exaggeration in this image lies with the age of the child, not with the portion size. This gigantic steak is not as unusual as one might originally think, which further illustrates the over consumption of red meat. I have learnt that Australians do have a detrimental culture of eating too much red meat. In relation to their health, sustainability and ethically, this trend is damaging personally and on a global scale. This knowledge has made me become more aware of how much meat I eat and where it comes from. = = =Reference List= AIHW. (2000). A profile of colorectal cancer. Retrieved from AIHW: http://www.aihw.gov.au/WorkArea/DownloadAsset.aspx?id=6442454428 Australian Alps National Parks. (2013). The Impact of Grazing in Alpine Areas. Retrieved from Australian Alps National Parks: http://www.australianalps.environment.gov.au/learn/pubs/grazing.pdf Australian Government; Department of Agriculture. (2009). Australian Animal Welfare Strategy. Retrieved from Australian Government; Department of Agriculture: http://www.daff.gov.au/animal-plant-health/welfare/aaws/online Australian Meat Processor Corporation. (2011). Meat Technology Update. Retrieved from Australian Meat Processor Corporation: http://www.beefcentral.com/u/lib/cms/effect-of-slaughter-method-on-animal-wel.pdf Bernstein, A., Sun, Q., Hu, F., Stampfer, M., Manson, J., & Willett, W. (2010). Major dietary protein sources and risk of coronary heart disease in women. //Circulation//, //122// (9), 876-883. biograghy.com. (2013). Peter Singer biography. Retrieved from Bio True Story: http://www.biography.com/people/peter-singer-39994 Brien, R. (2009). Adolescent and Young Adult Vegetarianism: Better Dietary Intake and Weight Outcomes but Increased Risk of Disordered Eating Behaviors. //Journal of the American Dietetic Association//, //10// (4), 648-655. Cancer Council Victoria. (2013). Eat a Healthy Diet. Retrieved from Cancer Council Victoria: http://www.cancervic.org.au/preventing-cancer/healthy-diet Craig, J. (2009). Position of the American Dietetic Association: Vegetarian Diets. //Journal of the American Dietetic Association//, //109// (7), 1266-1282. Eldridge, S. (2013). Soil management for dairy and beef cattle grazing. Retrieved from NSW Department of Primary Industries: http://www.dpi.nsw.gov.au/__data/assets/pdf_file/0006/167028/soil-dairy-beef.pdf Flock, M., & Kris-Etherton, P. (2011). Dietary guidelines for Americans 2010: Implications for Cardiovascular disease. //Nutritian//, //13// (6) 499-507. Grandin, T. (2010). Auditing animal welfare at slaughter plants. //Meat Science//, //86// (1), 56-65. Haidt, J. (2001). The emotional dog and its rational tail: A social intuitionist approach to moral judgment. //Psychological review////, 108// (4) 814-834. Haidt, J. (2007). The New Synthesis in Moral Psychology. //Science (New York, N.Y.)////, 316// (5827), 998-1002. Howe, P., Buckley, J., & Meyer, B. (2007). Long-chain omega-3 fatty acids in red meat. //Nutrition and Dietetics////, 64// (4), 135-139. McAfee, A., McSorley, E., Cuskelly, G., Mass, B., Wallace, J., Bonhm, M., & Feron, A. (2009). Red meat consumption: An overview of the risks and benefits. //Meat Scien//c//e////, 84// (1), 1-13. Meat and Livestock Australia. (2011). Industry Overview. Retrieved from Meat and Livestock Australia: http://www.mla.com.au/Cattle-sheep-and-goat-industries/Industry-overview Micha, R., Wallace, S., & Mozaffarian, D. (2010). Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus. //Circulation////, 121// (21), 2271-2283. OIE, (2009). //Terrestrial Animal Health Code (eighteenth edition).// Paris, France: World Organisation for Animal Health. Paleo Kids. (2012). How to raise kids on a Paleo diet? Retrieved from Paleo Kids: http://paleodietspot.net/reviews/paleo-kids-how-to-raise-kids-on-the-paleo-diet/ Reijnders, L., & Soret, S. (2003). Quantification of the environmental impact of different dietary protein choices. //The American Journal of Clinical Nutrition////, 78// (3), 6645-6685. Ritzer, G. (2011). //The McDonaldization of Society 6.// Pine Forge Press. RSPCA. (2011). What is the standard of animal welfare at Australian abattoirs? Retrieved from RSPCA: http://kb.rspca.org.au/What-is-the-standard-of-animal-welfare-at-Australian-abattoirs_478.html RSPCA. (2013). What happens to bobby calves? Retrieved from RSPCA: http://kb.rspca.org.au/What-happens-to-bobby-calves_87.html Sobal, J. (2005). MEN, MEAT, AND MARRIAGE: MODELS OF MASCULINITY. //Food & foodways////, 13// (1-2), 135-158. Ting, I. (2013, April 16). Hold the red, pass the white - meat that is. //The Sydney Morning Herald//. U.S. National Library of Medicine. (2011). Zinc in diet. Retrieved from Medline Plus: www.nlm.nih.gov/medlineplus/ency/article/002416.htm U.S.A. Government. (2011). Dietary Supplement Fact Sheet: Vitamin B-12. Retrieved from Office of Dietary Supplements: National Institutes of Health: http://ods.od.nih.gov/factsheets/VitaminB12-QuickFacts/ Williams, P. (2010). Australian red meat consumption - implications of changes over 20 years on nutrient composition. //University of Wollongong; Faculty of Medicine and Health//, //62// (3), 87-94.

Reflections:
"Well done! (n8880514)" http://healthcultureandsociety2013.wikispaces.com/%27Meat%27+The+Facts+On+Our+Environment "Good job! (n8880514)" http://healthcultureandsociety2013.wikispaces.com/Should+we+be+eating+meat+in+2013%3F