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BMC Public Health
Published in: BMC Public Health 1/2019

Open Access 01-12-2019 | Debate

Understanding traditional and modern eating: the TEP10 framework

Authors: Gudrun Sproesser, Matthew B. Ruby, Naomi Arbit, Charity S. Akotia, Marle dos Santos Alvarenga, Rachana Bhangaokar, Isato Furumitsu, Xiaomeng Hu, Sumio Imada, Gülbanu Kaptan, Martha Kaufer-Horwitz, Usha Menon, Claude Fischler, Paul Rozin, Harald T. Schupp, Britta Renner

Published in: BMC Public Health | Issue 1/2019

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Abstract

Across the world, there has been a movement from traditional to modern eating, including a movement of traditional eating patterns from their origin culture to new cultures, and the emergence of new foods and eating behaviors. This trend toward modern eating is of particular significance because traditional eating has been related to positive health outcomes and sustainability. Yet, there is no consensus on what constitutes traditional and modern eating. The present study provides a comprehensive compilation of the various facets that seem to make up traditional and modern eating. Specifically, 106 facets were mentioned in the previous literature and expert discussions, combining international and interdisciplinary perspectives. The present study provides a framework (the TEP10 framework) systematizing these 106 facets into two major dimensions, what and how people eat, and 12 subdimensions. Hence, focusing only on single facets of traditional and modern eating is an oversimplification of this complex phenomenon. Instead, the multidimensionality and interplay between different facets should be considered to gain a comprehensive understanding of the trends, consequences, and underlying factors of traditional and modern eating.
Footnotes
1
Please note that with the term “high consumption” we refer to the overall intake across multiple eating occasions. Most often, this might mean a frequent consumption of the respective food but might also mean a high consumed amount in a single eating occasion in some cases.
 
2
Please note that the term ‘basic foods’ relates to a definition provided by The Department of Health of the Australian Government [53]: Basic foods provide the nutrients essential for life and growth. These foods are also known as ‘everyday foods’.
 
3
Please note that ‘taking time to eat’ and other terms within this manuscript are subjective and subject to interpretation.
 
4
Please note that this largely varies by country. For instance, in the USA the main meal is traditionally dinner.
 
5
Please note that the expression ‘modern vs. traditional ingredients’ is used for simplification. However, while some ingredients and foods are objectively modern (they did not exist in the past), what is specifically modern in many cases is not the food itself but how much and how often it is consumed.
 
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Metadata
Title
Understanding traditional and modern eating: the TEP10 framework
Authors
Gudrun Sproesser
Matthew B. Ruby
Naomi Arbit
Charity S. Akotia
Marle dos Santos Alvarenga
Rachana Bhangaokar
Isato Furumitsu
Xiaomeng Hu
Sumio Imada
Gülbanu Kaptan
Martha Kaufer-Horwitz
Usha Menon
Claude Fischler
Paul Rozin
Harald T. Schupp
Britta Renner
Publication date
01-12-2019
Publisher
BioMed Central
Published in
BMC Public Health / Issue 1/2019
Electronic ISSN: 1471-2458
DOI
https://doi.org/10.1186/s12889-019-7844-4

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