Kapitel 16
¹ Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health. University of California Press.
² Walker, R. E., Keane, C. R., & Burke, J. G. (2010). Disparities and access to healthy food in the United States: A review of food deserts literature. Health & Place, 16(5), 876–884.
³ Darmon, N., & Drewnowski, A. (2008). Does social class predict diet quality?. The American Journal of Clinical Nutrition, 87(5), 1107–1117.
⁵ Bourdieu, P. (1987). Die feinen Unterschiede: Kritik der gesellschaftlichen Urteilskraft. Suhrkamp.
⁶ Biltekoff, C. (2013). Eating Right in America: The Cultural Politics of Food and Health. Duke University Press.
⁷ Bundeszentrum für Ernährung (2021). Preise und Ernährung – Warum gesundes Essen oft teurer ist. Abgerufen von https://www.bzfe.de
⁸ Walker, R. E., Keane, C. R., & Burke, J. G. (2010). Disparities and access to healthy food in the United States: A review of food deserts literature. Health & Place, 16(5), 876–884.
⁹ Kersting, M., Alexy, U., & Clausen, K. (2004). Food patterns of German children and adolescents: results of the DONALD Study. The British Journal of Nutrition, 92(5), 999–1005.
¹⁰ Dallman, M. F., Pecoraro, N. C., & la Fleur, S. E. (2005). Chronic stress and comfort foods: self-medication and abdominal obesity. Brain, Behavior, and Immunity, 19(4), 275–280.
¹¹ Gille, Z. (2019). Küchenarbeit, Klassenfrage und Care-Krise – warum gesundes Kochen keine Privatsache ist. Feministische Studien, 37(2), 223–235.
¹² Deutsche Gesellschaft für Ernährung (DGE) (2021). Berechnung einer gesundheitsfördernden Ernährung auf Basis von Hartz IV. https://www.dge.de
¹³ Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health. University of California Press.
¹⁴ Drewnowski, A., & Specter, S. E. (2004). Poverty and obesity: the role of energy density and energy costs. The American Journal of Clinical Nutrition, 79(1), 6–16.
¹⁵ Simopoulos, A. P. (2002). Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition, 21(6), 495–505.
¹⁶ Elmadfa, I., & Meyer, A. L. (2012). Micronutrients and health: Molecular biological mechanisms. Forum of Nutrition, 64, 82–91.
¹⁷ Valdes, A. M., Walter, J., Segal, E., & Spector, T. D. (2018). Role of the gut microbiota in nutrition and health. BMJ, 361, k2179.
¹⁸ Mensink, G. B. M., & Beitz, R. (2010). Ernährungsbedingte Erkrankungen: Häufigkeit und Kosten. Bundesgesundheitsblatt – Gesundheitsforschung – Gesundheitsschutz, 53(11), 1159–1165.
¹⁹ Marmot, M. (2005). Social determinants of health inequalities. The Lancet, 365(9464), 1099–1104.
²⁵ Mani, A., Mullainathan, S., Shafir, E., & Zhao, J. (2013). Poverty impedes cognitive function. Science, 341(6149), 976–980.
²⁶ Schubert, C. (2019). Gesundheitliche Ungleichheit durch Armut. Public Health Forum, 27(1), 7–10.
²⁷ Gießübel, M., & Wenz, M. (2018). Die Tafel als Ort sozialer Ernährung – Zwischen Hilfe und Stigmatisierung. Soziale Passagen, 10(2), 237–249.
²⁸ Mertens, A., & Bode, T. (2015). Kinderarmut in Deutschland: Ursachen, Auswirkungen, Lösungen. Bundeszentrale für politische Bildung.
³⁰ Wulkow, K., & Lührmann, P. (2021). Kostenlose Schulverpflegung in Europa – Ein Vergleich. Institut für Sozialpädagogische Forschung Mainz.
³¹ Deutsches Jugendinstitut (DJI). (2020). Zugang und Teilnahme an der Schulverpflegung: soziale Ungleichheit bei Kindern und Jugendlichen. DJI Impulse, 130, 12–15.
³² WHO (2016). Fiscal policies for diet and prevention of noncommunicable diseases. World Health Organization.
³³ Ministère de l’Agriculture et de l’Alimentation (2021). Les chèques alimentaires pour une alimentation durable. République Française.
³⁴ Hansen, M. (2018). Frühkindliche Gesundheitsförderung in Skandinavien: Struktur, Finanzierung und Ergebnisse. Dänisches Ministerium für Gesundheit.
³⁵ Pollan, M. (2008). In Defense of Food: An Eater’s Manifesto. Penguin Press.
³⁶ Bundesverband Deutsche Tafel e. V. (2024). Zahlen & Fakten. Abgerufen von https://www.tafel.de
³⁷ Gießübel, M., & Wenz, M. (2018). Die Tafel als Ort sozialer Ernährung – Zwischen Hilfe und Stigmatisierung. Soziale Passagen, 10(2), 237–249.
³⁸ Drewnowski, A., & Darmon, N. (2005). The economics of obesity: dietary energy density and energy cost. The American Journal of Clinical Nutrition, 82(1), 265S–273S.
³⁹ Sonnino, R., & Schneider, S. (2020). Food poverty, food charity and the challenge of sustainable food systems. Environment and Planning A: Economy and Space, 52(7), 1311–1326.
Kapitel 17
¹ Haws, K. L., Reczek, R. W., & Sample, K. L. (2017). Healthy consumer behavior: Insights from marketing, psychology, and behavioral economics. Current Opinion in Psychology, 10, 17–21. https://doi.org/10.1016/j.copsyc.2015.12.009
² Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health (10th anniversary ed.). University of California Press.
³ Taillie, L. S., Hall, M. G., Popkin, B. M., Ng, S. W., & Murukutla, N. (2020). Experimental studies of front-of-package nutrient warning labels on sugar-sweetened beverages and ultra-processed foods: A scoping review. Nutrients, 12(2), 569. https://doi.org/10.3390/nu12020569
⁴ Monteiro, C. A., Cannon, G., Moubarac, J. C., Levy, R. B., Louzada, M. L., & Jaime, P. C. (2018). The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, 21(1), 5–17. https://doi.org/10.1017/S1368980017000234
⁵ Howard, P. H. (2016). Concentration and Power in the Food System: Who Controls What We Eat? Bloomsbury Academic.
⁶ Pollan, M. (2008). In Defense of Food: An Eater's Manifesto. Penguin Press.
⁷ Sorensen, H. (2009). Inside the Mind of the Shopper: The Science of Retailing. Pearson Education.
⁸ Underhill, P. (2008). Why We Buy: The Science of Shopping. Simon & Schuster.
⁹ Larson, J. S., Bradlow, E. T., & Fader, P. S. (2005). An exploratory look at supermarket shopping paths. International Journal of Research in Marketing, 22(4), 395–414. https://doi.org/10.1016/j.ijresmar.2005.09.006
¹⁰ Chandon, P., Hutchinson, J. W., Bradlow, E. T., & Young, S. H. (2009). Does in-store marketing work? Effects of the number and position of shelf facings on brand attention and evaluation at the point of purchase. Journal of Marketing, 73(6), 1–17. https://doi.org/10.1509/jmkg.73.6.1
¹¹ Yalch, R. F., & Spangenberg, E. R. (2000). The effects of music in a retail setting on real and perceived shopping times. Journal of Business Research, 49(2), 139–147. https://doi.org/10.1016/S0148-2963(99)00003-X
¹² Harris, J. L., Graff, S. K., & Ustjanauskas, A. E. (2015). Effects of sugary drink marketing on youth: A review of the literature. Public Health Nutrition, 18(12), 2185–2197. https://doi.org/10.1017/S1368980014001063
¹³ Elliott, C. (2012). Packaging fun: Analyzing supermarket food messages targeted at children. Canadian Journal of Communication, 37(2), 303–318.
⁴ Wansink, B. (2010). Mindless Eating: Why We Eat More Than We Think. Bantam Books.
¹⁵ Katan, M. B. (2007). Health claims for functional foods. BMJ, 335(7631), 1202–1203. https://doi.org/10.1136/bmj.39383.389982.BE
¹⁶ Schuldt, J. P., & Schwarz, N. (2010). The “organic” path to obesity? Organic claims influence calorie judgments and exercise recommendations. Judgment and Decision Making, 5(3), 144–150.
¹⁷ Cairns, G., Angus, K., Hastings, G., & Caraher, M. (2013). Systematic reviews of the evidence on the nature, extent and effects of food marketing to children: A retrospective summary. Appetite, 62, 209–215. https://doi.org/10.1016/j.appet.2012.04.017
¹⁸ World Health Organization. (2018). A framework for implementing the set of recommendations on the marketing of foods and non-alcoholic beverages to children. WHO Regional Office for Europe.
¹⁹ Harris, J. L., Thompson, J. M., Schwartz, M. B., & Brownell, K. D. (2011). Nutrition-related claims on children’s cereals: what do they mean to parents and do they influence willingness to buy? Public Health Nutrition, 14(12), 2207–2212. https://doi.org/10.1017/S1368980011001741
²⁰ Zander, K., & Hamm, U. (2010). Consumer preferences for additional ethical attributes of organic food. Food Quality and Preference, 21(5), 495–503. https://doi.org/10.1016/j.foodqual.2010.01.006
²¹ Howard, P. H. (2016). Concentration and Power in the Food System: Who Controls What We Eat? Bloomsbury Academic.
²² Clapp, J. (2021). Food. Polity Press.
²³ Winson, A. (2013). The Industrial Diet: The Degradation of Food and the Struggle for Healthy Eating. UBC Press.
²⁴ European Commission. (2014). The economic impact of modern retail on choice and innovation in the EU food sector. Publications Office of the EU. https://doi.org/10.2763/40705
²⁵ Wrigley, N., & Lowe, M. (2002). Reading Retail: A Geographical Perspective on Retailing and Consumption Spaces. Arnold Publishers.
²⁶ Chandon, P., & Wansink, B. (2012). Does food marketing need to make us fat? A review and solutions. Nutrition Reviews, 70(10), 571–593. https://doi.org/10.1111/j.1753-4887.2012.00518.x
²⁷ Khoury, C. K., Bjorkman, A. D., Dempewolf, H., Ramirez-Villegas, J., Guarino, L., Jarvis, A., Rieseberg, L. H., & Struik, P. C. (2014). Increasing homogeneity in global food supplies and the implications for food security. Proceedings of the National Academy of Sciences, 111(11), 4001–4006. https://doi.org/10.1073/pnas.1313490111
²⁸ IPES-Food. (2016). From Uniformity to Diversity: A paradigm shift from industrial agriculture to diversified agroecological systems. http://www.ipes-food.org
²⁹ Khoury, C. K., Bjorkman, A. D., Dempewolf, H., Ramirez-Villegas, J., Guarino, L., Jarvis, A., ... & Struik, P. C. (2014). Increasing homogeneity in global food supplies and the implications for food security. PNAS, 111(11), 4001–4006. https://doi.org/10.1073/pnas.1313490111
³⁰ Esquinas-Alcázar, J. (2005). Protecting crop genetic diversity for food security: Political, ethical and technical challenges. Nature Reviews Genetics, 6(12), 946–953. https://doi.org/10.1038/nrg1729
³¹ FAO. (2010). Second Report on the State of the World's Plant Genetic Resources for Food and Agriculture. Rome: FAO.
³² ETC Group. (2013). Putting the cartel before the horse... and farm, seeds, soil, peasants, etc. https://www.etcgroup.org
³³ Toledo, Á., & Burlingame, B. (2006). Biodiversity and nutrition: A common path toward global food security and sustainable development. Journal of Food Composition and Analysis, 19(6–7), 477–483. https://doi.org/10.1016/j.jfca.2006.05.001
³⁴ Leitzmann, C., & Keller, M. (2020). Vegetarische Ernährung. UTB.
³⁵ Monteiro, C. A., Moubarac, J. C., Cannon, G., Ng, S. W., & Popkin, B. (2013). Ultra‐processed products are becoming dominant in the global food system. Obesity Reviews, 14(S2), 21–28. https://doi.org/10.1111/obr.12107
³⁶ Lang, T., & Heasman, M. (2015). Food Wars: The Global Battle for Mouths, Minds and Markets (2nd ed.). Routledge.
³⁷ Slow Food International. (2021). Presidia Projects. https://www.fondazioneslowfood.com/en/what-we-do/slow-food-presidia/
³⁸ Lang, T., Barling, D., & Caraher, M. (2009). Food Policy: Integrating Health, Environment and Society. Oxford University Press.
³⁹ Bundesverband des Deutschen Lebensmittelhandels (BVLH). (2023). Jahresbericht Lebensmittelhandel 2022/23. https://www.bvlh.net
⁴⁰ Oxfam Deutschland. (2021). Bittere Wahrheit – Ausbeutung in deutschen Supermarktlieferketten. https://www.oxfam.de/system/files/berichte/2021-03-oxfam-supermarktstudie.pdf
⁴¹ Fuchs, D., & Kalfagianni, A. (2010). The causes and consequences of private food governance. Business and Politics, 12(3), 1–35. https://doi.org/10.2202/1469-3569.1323
⁴² Smith, A., & Jehlička, P. (2013). Quiet sustainability: Fertile lessons from Europe's productive gardeners. Journal of Rural Studies, 32, 148–157. https://doi.org/10.1016/j.jrurstud.2013.05.002
⁴³ Roe, B. E., & Just, D. R. (2009). Internal and external influences on food choice: The role of local food environments and food culture. Appetite, 53(3), 426–428. https://doi.org/10.1016/j.appet.2009.08.007
⁴⁴ The Nielsen Company. (2021). How online grocery shopping is reshaping the food landscape. https://www.nielsen.com
⁴⁵ Wansink, B., & Sobal, J. (2007). Mindless eating: The 200 daily food decisions we overlook. Environment and Behavior, 39(1), 106–123. https://doi.org/10.1177/0013916506295573
⁴⁶ Wahlen, S., & Laamanen, M. (2017). Consumption and practices: A practice-theoretical account of consumer choice. Journal of Consumer Culture, 17(1), 35–52. https://doi.org/10.1177/1469540515586869
⁴⁷ Thomas, J. M., & Garland, B. (2004). Supermarket shoppers and list usage. International Journal of Consumer Studies, 28(5), 368–375. https://doi.org/10.1111/j.1470-6431.2004.00394.x
⁴⁸ Garg, N., Wansink, B., & Inman, J. J. (2007). The influence of incidental affect on consumers' food intake. Journal of Marketing, 71(1), 194–206. https://doi.org/10.1509/jmkg.71.1.194
⁴⁹ Brunori, G., Galli, F., Barjolle, D., van Broekhuizen, R., Colombo, L., Giampietro, M., ... & Kirwan, J. (2016). Are local food chains more sustainable than global food chains? Environment, Development and Sustainability, 18(2), 423–442. https://doi.org/10.1007/s10668-015-9721-0
⁵⁰ Verbraucherzentrale Bundesverband. (2021). Lebensmittelsiegel im Überblick. https://www.vzbv.de
⁵¹ Heinrich-Böll-Stiftung. (2020). Plastikatlas – Daten und Fakten über eine Welt voller Kunststoff. https://www.boell.de/plastikatlas
⁵² Micheletti, M., & Stolle, D. (2008). The concept of political consumerism. In Political Consumerism: Global Responsibility in Action (pp. 1–28). Cambridge University Press.
⁵³ Jackson, T. (2016). Prosperity Without Growth: Foundations for the Economy of Tomorrow (2nd ed.). Routledge.
⁵⁴ Patel, R. (2009). Food sovereignty. The Journal of Peasant Studies, 36(3), 663–706. https://doi.org/10.1080/03066150903143079
⁵⁵ Seyfang, G. (2006). Ecological citizenship and sustainable consumption: Examining local organic food networks. Journal of Rural Studies, 22(4), 383–395. https://doi.org/10.1016/j.jrurstud.2006.01.003
⁵⁶ Renting, H., Schermer, M., & Rossi, A. (2012). Building food democracy: Exploring civic food networks and newly emerging forms of food citizenship. International Journal of Sociology of Agriculture and Food, 19(3), 289–307.
⁵⁷ Pollan, M. (2006). The Omnivore’s Dilemma: A Natural History of Four Meals. Penguin Press.
Kapitel 18
¹ Wallace, D. C. (2012). Mitochondria and the biology of aging and disease. Nature, 505(7483), 748–754. https://doi.org/10.1038/nature13195
² Feinberg, A. P. (2018). The key role of epigenetics in human disease prevention and mitigation. New England Journal of Medicine, 378(14), 1323–1334. https://doi.org/10.1056/NEJMra1402513
³ López-Otín, C., Blasco, M. A., Partridge, L., Serrano, M., & Kroemer, G. (2013). The hallmarks of aging. Cell, 153(6), 1194–1217. https://doi.org/10.1016/j.cell.2013.05.039
⁴ Genuis, S. J. (2011). Elimination of persistent toxicants from the human body. Human & Experimental Toxicology, 30(1), 3–18. https://doi.org/10.1177/0960327110368412
⁵ Waterland, R. A., & Michels, K. B. (2007). Epigenetic epidemiology of the developmental origins hypothesis. Annual Review of Nutrition, 27, 363–388. https://doi.org/10.1146/annurev.nutr.27.061406.093705
⁶ Rottiers, V., & Näär, A. M. (2012). MicroRNAs in metabolism and metabolic disorders. Nature Reviews Molecular Cell Biology, 13(4), 239–250. https://doi.org/10.1038/nrm3313
⁷ Fernández-Hernando, C., & Suárez, Y. (2020). MicroRNAs in lipid metabolism. Current Opinion in Lipidology, 31(3), 144–150. https://doi.org/10.1097/MOL.0000000000000661
⁸ de Mello, V. D. F., & Schwab, U. (2015). Nutrigenomics and lipid metabolism. Frontiers in Genetics, 6, 109. https://doi.org/10.3389/fgene.2015.00109
⁹ Patti, M. E., & Corvera, S. (2010). The role of mitochondria in the pathogenesis of type 2 diabetes. Endocrine Reviews, 31(3), 364–395. https://doi.org/10.1210/er.2009-0027
¹⁰ Aiken, C. E., & Ozanne, S. E. (2014). Transgenerational developmental programming. Human Reproduction Update, 20(1), 63–75. https://doi.org/10.1093/humupd/dmt033
¹¹ Valko, M., Leibfritz, D., Moncol, J., Cronin, M. T., Mazur, M., & Telser, J. (2007). Free radicals and antioxidants in normal physiological functions and human disease. The International Journal of Biochemistry & Cell Biology, 39(1), 44–84. https://doi.org/10.1016/j.biocel.2006.07.001
¹² Lobo, V., Patil, A., Phatak, A., & Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8), 118–126. https://doi.org/10.4103/0973-7847.70902
¹³ Halliwell, B., & Gutteridge, J. M. (2015). Free radicals in biology and medicine (5th ed.). Oxford University Press.
¹⁴ Ayala, A., Muñoz, M. F., & Argüelles, S. (2014). Lipid peroxidation: Production, metabolism, and signaling mechanisms of malondialdehyde and 4-hydroxy-2-nonenal. Oxidative Medicine and Cellular Longevity, 2014, 360438. https://doi.org/10.1155/2014/360438
¹⁵ Del Rio, D., Stewart, A. J., & Pellegrini, N. (2005). A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress. Nutrition, Metabolism and Cardiovascular Diseases, 15(4), 316–328. https://doi.org/10.1016/j.numecd.2005.05.003
¹⁶ Cooke, M. S., Evans, M. D., Dizdaroglu, M., & Lunec, J. (2003). Oxidative DNA damage: Mechanisms, mutation, and disease. The FASEB Journal, 17(10), 1195–1214. https://doi.org/10.1096/fj.02-0752rev
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¹⁸ Wallace, D. C. (2005). A mitochondrial paradigm of metabolic and degenerative diseases, aging, and cancer: A dawn for evolutionary medicine. Annual Review of Genetics, 39, 359–407. https://doi.org/10.1146/annurev.genet.39.110304.095751
¹⁹ Harman, D. (2006). Free radical theory of aging: An update. Annals of the New York Academy of Sciences, 1067(1), 10–21. https://doi.org/10.1196/annals.1354.003
²⁰ Nelson, D. L., Cox, M. M. (2017). Lehninger Principles of Biochemistry (7th ed.). W.H. Freeman.
²¹ Brownlee, M. (2005). The pathobiology of diabetic complications: A unifying mechanism. Diabetes, 54(6), 1615–1625. https://doi.org/10.2337/diabetes.54.6.1615
²² Wallace, D. C. (2007). Mitochondrial DNA mutations in disease and aging. Environmental and Molecular Mutagenesis, 48(8), 615–631. https://doi.org/10.1002/em.20337
²³ Picard, M., & Turnbull, D. M. (2013). Linking the metabolic state and mitochondrial DNA in chronic disease, health, and aging. Diabetes, 62(3), 672–678. https://doi.org/10.2337/db12-0603
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²⁹ López-Otín, C., & Kroemer, G. (2021). Hallmarks of health. Cell, 184(1), 33–63. https://doi.org/10.1016/j.cell.2020.11.034
³⁰ Salminen, A., Kaarniranta, K., & Kauppinen, A. (2012). Inflammaging: Disturbed interplay between autophagy and inflammasomes. Aging, 4(3), 166–175. https://doi.org/10.18632/aging.100444
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³² Luczak, M. W., & Zhitkovich, A. (2013). Apoptosis-triggering oxidative stress by Cr(VI) and its inhibition by antioxidants. Chemico-Biological Interactions, 205(3), 263–271. https://doi.org/10.1016/j.cbi.2013.03.007
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³⁸ Furman, D., Campisi, J., Verdin, E., Carrera-Bastos, P., Targ, S., Franceschi, C., ... & Slavich, G. M. (2019). Chronic inflammation in the etiology of disease across the life span. Nature Medicine, 25(12), 1822–1832. https://doi.org/10.1038/s41591-019-0675-0
³⁹ Minihane, A. M., Vinoy, S., Russell, W. R., Baka, A., Roche, H. M., Tuohy, K. M., ... & Calder, P. C. (2015). Low-grade inflammation, diet composition and health: Current research evidence and its translation. British Journal of Nutrition, 114(7), 999–1012. https://doi.org/10.1017/S0007114515002093
⁴⁰ Genuis, S. J. (2011). Elimination of persistent toxicants from the human body. Human & Experimental Toxicology, 30(1), 3–18. https://doi.org/10.1177/0960327110368412
⁴¹ Latini, G., Del Vecchio, A., Massaro, M., Verrotti, A., & De Felice, C. (2006). In utero exposure to phthalates and fetal development. Current Medicinal Chemistry, 13(21), 2527–2534. https://doi.org/10.2174/092986706778201562
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⁴³ Gore, A. C., Chappell, V. A., Fenton, S. E., Flaws, J. A., Nadal, A., Prins, G. S., ... & Zoeller, R. T. (2015). EDC-2: The Endocrine Society’s Second Scientific Statement on Endocrine-Disrupting Chemicals. Endocrine Reviews, 36(6), E1–E150. https://doi.org/10.1210/er.2015-1010
⁴⁴ Patrick, L. (2006). Lead toxicity, a review of the literature. Part I: Exposure, evaluation, and treatment. Alternative Medicine Review, 11(1), 2–22. https://pubmed.ncbi.nlm.nih.gov/16597190/
⁴⁵ Exley, C. (2014). Why industry propaganda and political interference cannot disguise the inevitable role played by human exposure to aluminum in neurodegenerative diseases, including Alzheimer’s disease. Frontiers in Neurology, 5, 212. https://doi.org/10.3389/fneur.2014.00212
⁴⁶ Dufour, J. F., & Clavien, P. A. (2005). Significance of hepatic steatosis detected by ultrasonography: A prospective study in a population with normal liver enzymes. Journal of Hepatology, 43(4), 654–660. https://doi.org/10.1016/j.jhep.2005.04.020
⁴⁷ Younossi, Z. M., Koenig, A. B., Abdelatif, D., Fazel, Y., Henry, L., & Wymer, M. (2016). Global epidemiology of nonalcoholic fatty liver disease—Meta‐analytic assessment of prevalence, incidence, and outcomes. Hepatology, 64(1), 73–84. https://doi.org/10.1002/hep.28431
⁴⁸ Oberdörster, G., Oberdörster, E., & Oberdörster, J. (2005). Nanotoxicology: An emerging discipline evolving from studies of ultrafine particles. Environmental Health Perspectives, 113(7), 823–839. https://doi.org/10.1289/ehp.7339
⁴⁹ Grandjean, P., & Landrigan, P. J. (2014). Neurobehavioural effects of developmental toxicity. The Lancet Neurology, 13(3), 330–338. https://doi.org/10.1016/S1474-4422(13)70278-3
⁵⁰ Schecter, A., Birnbaum, L., Ryan, J. J., & Constable, J. D. (2006). Dioxins: An overview. Environmental Research, 101(3), 419–428. https://doi.org/10.1016/j.envres.2005.12.003
⁵¹ Genuis, S. J., & Kelln, K. L. (2015). Toxicant exposure and bioaccumulation: A common and potentially reversible cause of cognitive dysfunction and dementia. Behavioural Neurology, 2015, 620143. https://doi.org/10.1155/2015/620143
⁵² Pizzorno, J. (2014). Glutathione! Integrative Medicine: A Clinician’s Journal, 13(1), 8–12. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4684116/
⁵³ Szczyrba, B., & Teschner, M. (2007). Renal function and toxicology. Deutsches Ärzteblatt, 104(40), A2760–A2765.
⁵⁴ Fasano, A. (2012). Leaky gut and autoimmune diseases. Clinical Reviews in Allergy & Immunology, 42(1), 71–78. https://doi.org/10.1007/s12016-011-8291-x
⁵⁵ Mortimer, P. S., & Rockson, S. G. (2014). New developments in clinical aspects of lymphatic disease. Journal of Clinical Investigation, 124(3), 915–921. https://doi.org/10.1172/JCI71608
⁵⁶ Liska, D. J. (1998). The detoxification enzyme systems. Alternative Medicine Review, 3(3), 187–198. https://pubmed.ncbi.nlm.nih.gov/9630730/
⁵⁷ De Lorenzo, F., & Trombino, S. (2011). The myth of detoxification: Can dietary supplements cleanse your body? Nutrition Today, 46(6), 271–277. https://doi.org/10.1097/NT.0b013e3182392b4d
⁵⁸ Landrigan, P. J., Fuller, R., Acosta, N. J., Adeyi, O., Arnold, R., Baldé, A. B., ... & Zhong, M. (2017). The Lancet Commission on pollution and health. The Lancet, 391(10119), 462–512. https://doi.org/10.1016/S0140-6736(17)32345-0
⁵⁹ Ames, B. N. (2004). A role for supplements in optimizing health: The metabolic tune-up. Archives of Biochemistry and Biophysics, 423(1), 227–234. https://doi.org/10.1016/j.abb.2003.11.002
⁶⁰ Buijsse, B., Feskens, E. J., Kok, F. J., & Kromhout, D. (2006). Cocoa intake, blood pressure, and cardiovascular mortality: The Zutphen Elderly Study. Archives of Internal Medicine, 166(4), 411–417. https://doi.org/10.1001/archinte.166.4.411
⁶¹ Newman, J. C., & Verdin, E. (2014). Ketone bodies as signaling metabolites. Trends in Endocrinology & Metabolism, 25(1), 42–52. https://doi.org/10.1016/j.tem.2013.09.002
⁶² Pizzorno, J. (2015). Mitochondrial dysfunction and the aging process. Integrative Medicine: A Clinician’s Journal, 14(1), 26–33.
⁶³ Cantó, C., & Auwerx, J. (2012). Targeting sirtuin 1 to improve metabolism: All you need is NAD+? Pharmacological Reviews, 64(1), 166–187. https://doi.org/10.1124/pr.110.003905
⁶⁴ Madeo, F., Zimmermann, A., Maiuri, M. C., & Kroemer, G. (2015). Essential role for autophagy in life span extension. Journal of Clinical Investigation, 125(1), 85–93. https://doi.org/10.1172/JCI73946
⁶⁵ Hood, D. A., Memme, J. M., Oliveira, A. N., & Triolo, M. (2019). Maintenance of skeletal muscle mitochondria in health, exercise, and aging. Annual Review of Physiology, 81, 19–41. https://doi.org/10.1146/annurev-physiol-020518-114310
⁶⁶ Panda, S. (2016). Circadian physiology of metabolism. Science, 354(6315), 1008–1015. https://doi.org/10.1126/science.aah4967
⁶⁷ Calton, J. B. (2010). Prevalence of micronutrient deficiency in popular diet plans. Journal of the International Society of Sports Nutrition, 7(1), 24. https://doi.org/10.1186/1550-2783-7-24
Kapitel 19
¹ Pollan, M. (2013). Cooked: A Natural History of Transformation. New York: Penguin Press.
² Monteiro, C. A., Moubarac, J. C., Cannon, G., Ng, S. W., & Popkin, B. (2013). Ultra-processed products are becoming dominant in the global food system. Obesity Reviews, 14(S2), 21–28. https://doi.org/10.1111/obr.12107
³ Max Rubner-Institut (2021). Nationale Verzehrsstudie II – Ergebnisbericht Teil 1. Bundesforschungsinstitut für Ernährung und Lebensmittel.
¹ Nestle, M. (2007). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
² Zukunftsinstitut. (2019). Food Report 2020. Frankfurt am Main. https://www.zukunftsinstitut.de/artikel/food-report-2020/
³ Fiese, B. H., Foley, K. P., & Spagnola, M. (2006). Routine and Ritual Elements in Family Mealtimes: Contexts for Child Well-Being and Family Identity. New Directions for Child and Adolescent Development, 111, 67–89. https://doi.org/10.1002/cd.156
⁴ Jürkenbeck, K., Spiller, A., & Meyerding, S. (2021). Food preparation practices in German households: Implications for healthy and sustainable eating. Appetite, 159, 105050. https://doi.org/10.1016/j.appet.2020.105050
⁵ Nestle, M. (2013). Eat, Drink, Vote: An Illustrated Guide to Food Politics. New York: Rodale Books.
⁶ Egger, G., & Dixon, J. (2014). Beyond obesity and lifestyle: A review of 21st century chronic disease determinants. BioMed Research International, 2014, Article ID 731685. https://doi.org/10.1155/2014/731685
⁷ Schrattenecker, I. (2016). Aromatisierte Realität: Wie industrielle Lebensmittel unsere Geschmackswahrnehmung verändern. In Slow Food Deutschland (Hrsg.), Geschmack bildet!, o. S.
⁸ Wansink, B. (2010). From mindless eating to mindlessly eating better. Physiology & Behavior, 100(5), 454–463. https://doi.org/10.1016/j.physbeh.2010.05.003
⁹ Statistisches Bundesamt (Destatis). (2021). Zeitverwendungserhebung 2020. Wiesbaden. https://www.destatis.de
¹⁰ Watzl, B. (2016). Einfluss von Zubereitung und Verarbeitung auf den Gesundheitswert von Lebensmitteln. Ernährungsumschau, 63(7), M368–M376.
¹¹ Wolfson, J. A., & Bleich, S. N. (2015). Is cooking at home associated with better diet quality or weight-loss intention? Public Health Nutrition, 18(8), 1397–1406. https://doi.org/10.1017/S1368980014001943
¹² Sonnenburg, E. D., & Sonnenburg, J. L. (2019). The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-Term Health. New York: Penguin Books.
¹³ Zmora, N., Suez, J., & Elinav, E. (2019). You are what you eat: Diet, health and the gut microbiota. Nature Reviews Gastroenterology & Hepatology, 16(1), 35–56. https://doi.org/10.1038/s41575-018-0061-2
¹⁴ Hall, K. D., Ayuketah, A., Brychta, R., et al. (2019). Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. Cell Metabolism, 30(1), 67–77.e3. https://doi.org/10.1016/j.cmet.2019.05.008
¹⁵ Chu, Y. L., Farmer, A., Fung, C., Kuhle, S., & Veugelers, P. J. (2013). Involvement in home meal preparation is associated with food preference and self-efficacy among Canadian children. Public Health Nutrition, 16(1), 108–112. https://doi.org/10.1017/S1368980012001218
¹⁶ Polak, R., Phillips, E. M., Nordgren, J., La Puma, J., & La Barba, J. (2019). Health-Related Culinary Education: A Summary of Representative Emerging Programs for Health Professionals and Patients. Global Advances in Health and Medicine, 8, 2164956119840074. https://doi.org/10.1177/2164956119840074
¹⁷ Koerber, K. von, Kretschmer, J., & Männle, T. (2020). Nachhaltige Ernährung: Grundlagen, Perspektiven, Praxis. München: oekom.
¹⁸ Pollan, M. (2013). Cooked: A Natural History of Transformation. New York: Penguin Press.
¹⁹ Bauer, U. (2014). Die sozialpsychologische Dimension von Bequemlichkeit. In: Bundeszentrale für politische Bildung (Hrsg.), Konsum und Gesellschaft, o. S.
²⁰ Nestle, M. (2007). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
²¹ Zukunftsinstitut. (2019). Food Report 2020. Frankfurt am Main. https://www.zukunftsinstitut.de/artikel/food-report-2020/
²² Fulkerson, J. A., Larson, N., Horning, M., & Neumark-Sztainer, D. (2014). A Review of Associations Between Family or Shared Meal Frequency and Dietary and Weight Status Outcomes Across the Lifespan. Journal of Nutrition Education and Behavior, 46(1), 2–19. https://doi.org/10.1016/j.jneb.2013.07.012
²³ Egger, G., Swinburn, B., & Islam, F. A. (2012). Economic globalization and the nutrition transition: a global perspective. Global Health, 8(1), 1–7. https://doi.org/10.1186/1744-8603-8-1
²⁴ Lang, T., & Heasman, M. (2015). Food Wars: The Global Battle for Mouths, Minds and Markets. London: Routledge.
²⁵ Schneider, T. (2014). Geschmacksbildung: Warum Kinder essen, was sie essen – und wie wir sie positiv beeinflussen können. Freiburg: Herder.
²⁶ Nestle, M. (2013). Eat, Drink, Vote: An Illustrated Guide to Food Politics. New York: Rodale Books.
²⁷ Patel, R. (2007). Stuffed and Starved: The Hidden Battle for the World Food System. Brooklyn: Melville House.
²⁸ Götze, U., & Rocker, K. (2020). Kinder und Ernährung: Konsumverhalten, Industrieeinfluss und Präventionspotenziale. Bundeszentrale für gesundheitliche Aufklärung (BZgA). https://www.bzga.de
²⁹ Biesalski, H. K., & Grimm, P. (2019). Ernährungsmedizin in der Praxis: Prävention und Therapie. Stuttgart: Thieme.
³⁰ Deutsche Gesellschaft für Ernährung (DGE). (2021). Ernährungsbildung an Schulen in Deutschland – Statusbericht. https://www.dge.de
³¹ Ministry of Agriculture, Forestry and Fisheries Japan. (2020). Shokuiku – Food and Nutrition Education in Japan. https://www.maff.go.jp
³² Caraher, M., & Seeley, A. (2010). Cooking in schools: Lessons from the UK. Journal of Home Economics Institute of Australia, 17(1), 2–9.
³³ Polak, R., Phillips, E. M., Nordgren, J., La Puma, J., & La Barba, J. (2019). Health-Related Culinary Education: A Summary of Representative Emerging Programs. Global Advances in Health and Medicine, 8, 2164956119840074. https://doi.org/10.1177/2164956119840074
³⁴ Waskow, F., & Strehlau, V. (2016). Ernährungsbildung ganz praktisch: Vom Klassenzimmer in die Küche. Bonn: Bundeszentrum für Ernährung.
³⁵ Leitzmann, C., & Keller, M. (2019). Ernährung in Prävention und Therapie. Stuttgart: Hippokrates Verlag.
³⁶ McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner.
³⁷ Pollan, M. (2013). Cooked: A Natural History of Transformation. New York: Penguin Press.
³⁸ Marco, M. L., Heeney, D., Binda, S., et al. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94–102. https://doi.org/10.1016/j.copbio.2016.11.010
³⁹ Wruss, J., & Schmid, A. (2018). Zubereitung und Nährstoffgehalt: Auswirkungen verschiedener Garmethoden auf die Vitaminerhaltung. Ernährungsmedizin, 22(1), 21–27.
⁴⁰ David, A. (2008). The Geometry of Cooking: How Knife Skills Shape Taste. Journal of Culinary Studies, 15(3), 112–120.
⁴¹ Koerber, K. von, Kretschmer, J., & Männle, T. (2020). Nachhaltige Ernährung: Grundlagen, Perspektiven, Praxis. München: oekom.
⁴² Petrini, C. (2007). Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair. New York: Rizzoli.
⁴³ Farmer, N., Touchton-Leonard, K., & Ross, A. (2018). Psychosocial Benefits of Cooking Interventions: A Systematic Review. Health Education & Behavior, 45(2), 167–180. https://doi.org/10.1177/1090198117711327
⁴⁴ Dunbar, R. (2017). Breaking Bread: The Functions of Social Eating. Adaptive Human Behavior and Physiology, 3(3), 198–211. https://doi.org/10.1007/s40750-017-0061-4
⁴⁵ Montanari, M. (2006). Food is Culture. New York: Columbia University Press.
⁴⁶ Bundeszentrum für Ernährung (BZfE). (2021). Initiativen zur Ernährungsbildung und Kochpraxis in Deutschland. https://www.bzfe.de
⁴⁷ Nestle, M. (2013). Eat, Drink, Vote: An Illustrated Guide to Food Politics. New York: Rodale Books.
⁴⁸ Pollan, M. (2008). In Defense of Food: An Eater’s Manifesto. New York: Penguin.
⁴⁹ Wolfson, J. A., & Bleich, S. N. (2015). Is cooking at home associated with better diet quality or weight-loss intention? Public Health Nutrition, 18(8), 1397–1406. https://doi.org/10.1017/S1368980014001943
⁵⁰ Fulkerson, J. A., Horning, M., & Larson, N. (2016). Establishing the Family Kitchen as a Preventive Health Strategy. Journal of the Academy of Nutrition and Dietetics, 116(11), 1804–1810. https://doi.org/10.1016/j.jand.2016.07.015
⁵¹ Chu, Y. L., et al. (2013). Involvement in home meal preparation is associated with food preference and self-efficacy among Canadian children. Public Health Nutrition, 16(1), 108–112. https://doi.org/10.1017/S1368980012001218
⁵² Schneider, T. (2019). Kochen ohne Dogma: Wie Alltag und Achtsamkeit zusammenfinden. Berlin: Edition Körner.
⁵³ Nestle, M. (2007). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
⁵⁴ Pollan, M. (2013). Cooked: A Natural History of Transformation. New York: Penguin Press.
⁵⁵ Montanari, M. (2006). Food is Culture. New York: Columbia University Press.
⁵⁶ Koerber, K. von, & Kretschmer, J. (2022). Ernährungskompetenz und Selbstermächtigung in der Praxis. München: oekom.
Kapitel 20
¹ Warde, A. (2016). The Practice of Eating. Cambridge: Polity Press.
² Bourdieu, P. (1982). Die feinen Unterschiede: Kritik der gesellschaftlichen Urteilskraft. Frankfurt am Main: Suhrkamp.
³ Barlösius, E. (2011). Soziologie des Essens. Bielefeld: transcript.
⁴ Langer, R., & König, A. (2018). Marken als kulturelle Agenten: Markenführung in Zeiten identitätsbasierter Konsumkulturen. Zeitschrift für Markenführung, 9(1), 6–21.
⁵ Fischler, C. (1988). Food, self and identity. Social Science Information, 27(2), 275–292.
⁶ Reckwitz, A. (2021). Die Gesellschaft der Singularitäten. Berlin: Suhrkamp.
⁷ Bourdieu, P. (1982). Die feinen Unterschiede. Frankfurt am Main: Suhrkamp.
⁸ Gumbert, T. (2020). Der Körper als Kapital. Berlin: Kadmos.
⁹ Fix Dessert Chocolatier. (2024). Produktbeschreibung „Can’t Get Knafeh of It“.
¹⁰ Abidin, C. (2016). Visibility labour: Engaging with Influencers’ fashion brands and #OOTD advertorial campaigns on Instagram. Media International Australia, 161(1), 86–100.
¹¹ Johnston, J., & Baumann, S. (2015). Foodies: Democracy and Distinction in the Gourmet Foodscape. New York: Routledge.
¹² Fischler, C. (2011). Commensality, Society and Culture. Social Science Information, 50(3–4), 528–548.
¹³ Schulze, G. (2000). Die Erlebnisgesellschaft: Kultursoziologie der Gegenwart. Frankfurt am Main: Campus.
¹⁴ Hörning, K. H. (2013). Lebensstile. Konzepte und Methoden. Wiesbaden: Springer VS.
¹⁵ Twine, R. (2014). Veganism, Ethics and the Politics of Body. In J. H. Williams & C. J. Tunstall (Eds.), The Ethics of Eating (pp. 89–108). Oxford: Oxford University Press.
¹⁶ Barlösius, E. (2011). Soziologie des Essens. Bielefeld: transcript.
¹⁷ Wahlen, S., & Laamanen, M. (2015). Consumption and Social Practices in Schools: Food Assemblages and Classed Subjectivities. Journal of Consumer Culture, 15(3), 402–421.
¹⁸ Abidin, C. (2016). Visibility labour: Engaging with Influencers’ fashion brands and #OOTD advertorial campaigns on Instagram. Media International Australia, 161(1), 86–100.
¹⁹ DeSoucey, M. (2016). Contested Tastes: Foie Gras and the Politics of Food. Princeton: Princeton University Press.
²⁰ Lupton, D. (1996). Food, the Body and the Self. London: Sage.
²¹ Warde, A. (2016). The Practice of Eating. Cambridge: Polity Press.
²² Langer, R., & König, A. (2018). Marken als kulturelle Agenten: Markenführung in Zeiten identitätsbasierter Konsumkulturen. Zeitschrift für Markenführung, 9(1), 6–21.
²³ DeSoucey, M. (2016). Contested Tastes: Foie Gras and the Politics of Food. Princeton: Princeton University Press.
²⁴ Schroeder, J. E. (2005). The artist and the brand. European Journal of Marketing, 39(11/12), 1291–1305.
²⁵ Holt, D. (2002). Why do brands cause trouble? A dialectical theory of consumer culture and branding. Journal of Consumer Research, 29(1), 70–90.
²⁶ Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
²⁷ Abidin, C. (2016). Visibility labour: Engaging with Influencers’ fashion brands and #OOTD advertorial campaigns on Instagram. Media International Australia, 161(1), 86–100.
²⁸ Heldke, L. (2003). Exotic Appetites: Ruminations of a Food Adventurer. New York: Routledge.
²⁹ Zellner, D. A., et al. (2011). Food presentation influences perceived taste: The role of shape and color. Appetite, 56(3), 638–641.
³⁰ Ko, E., & Megehee, C. M. (2012). Fashion marketing of luxury brands: Recent research issues and contributions. Journal of Business Research, 65(10), 1395–1398.
³¹ Khamis, S., Ang, L., & Welling, R. (2017). Self-branding, ‘micro-celebrity’ and the rise of Social Media Influencers. Celebrity Studies, 8(2), 191–208.
³² Lupton, D. (2016). The Quantified Self: A Sociology of Self-Tracking. Cambridge: Polity Press.
³³ Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
³⁴ Bourdieu, P. (1982). Die feinen Unterschiede: Kritik der gesellschaftlichen Urteilskraft. Frankfurt am Main: Suhrkamp.
³⁵ Johnston, J., & Baumann, S. (2015). Foodies: Democracy and Distinction in the Gourmet Foodscape. New York: Routledge.
³⁶ DeSoucey, M. (2016). Contested Tastes: Foie Gras and the Politics of Food. Princeton: Princeton University Press.
³⁷ Holt, D. (2004). How Brands Become Icons: The Principles of Cultural Branding. Boston: Harvard Business School Press.
³⁸ Fix Dessert Chocolatier. (2024). Produktbeschreibung „Can’t Get Knafeh of It“.
³⁹ Abidin, C. (2016). Visibility labour: Engaging with Influencers’ fashion brands and #OOTD advertorial campaigns on Instagram. Media International Australia, 161(1), 86–100.
⁴⁰ Reckwitz, A. (2021). Die Gesellschaft der Singularitäten. Berlin: Suhrkamp.
⁴¹ Lupton, D. (2016). The Quantified Self: A Sociology of Self-Tracking. Cambridge: Polity Press.
⁴² Rozin, P. (1999). The process of moralization. Psychological Science, 10(3), 218–221.
⁴³ Barlösius, E. (2011). Soziologie des Essens. Bielefeld: transcript.
⁴⁴ Johnston, J., & Baumann, S. (2015). Foodies: Democracy and Distinction in the Gourmet Foodscape. New York: Routledge.
⁴⁵ Gumbert, T. (2020). Der Körper als Kapital. Berlin: Kadmos.
⁴⁶ Fischler, C. (1988). Food, self and identity. Social Science Information, 27(2), 275–292.
⁴⁷ Lupton, D. (1996). Food, the Body and the Self. London: Sage.
⁴⁸ Coveney, J. (2006). Food, Morals and Meaning: The Pleasure and Anxiety of Eating. London: Routledge.
⁴⁹ Rose, N. (1999). Powers of Freedom: Reframing Political Thought. Cambridge: Cambridge University Press.
⁵⁰ Bröckling, U. (2007). Das unternehmerische Selbst: Soziologie einer Subjektivierungsform. Frankfurt am Main: Suhrkamp.
⁵¹ Mensink, G. B. M., et al. (2013). Ernährungsstudie DEGS1 – Daten des Robert Koch-Instituts. Bundesgesundheitsblatt, 56(5/6), 779–785.
⁵² Darmon, N., & Drewnowski, A. (2008). Does social class predict diet quality? American Journal of Clinical Nutrition, 87(5), 1107–1117.
⁵³ Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.
⁵⁴ Foucault, M. (2008). Die Geburt der Biopolitik: Vorlesungen am Collège de France 1978–1979. Frankfurt am Main: Suhrkamp.
⁵⁵ Schmelzkopf, K. (2007). Urban community gardens as contested space. Geoforum, 38(3), 129–137.
⁵⁶ Gumbert, T. (2020). Der Körper als Kapital. Berlin: Kadmos.
⁵⁷ Nestle, M. (2013). Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press.