Scholarly record

THE INTRUSION OF COMFORT FOOD IN CONTEMPORARY DIET

A. E. Boeriu, C. M. CANJA

Abstract

The term ”comfort food” is a relatively recent expression, being concerned on strengthening and consolation during different periods of life. Its main attribute is to ensure pleasant sensation for the consumer and a quick satisfaction of the physiological needs, without neglecting the psychological sensation involved. Contemporary food practices have emerged and nowadays even schools and education institutions tend to encourage consumption of comfort food products by including such products in their daily menu. Although food is important to the nutritional aspect of human survival, it is more than just nutrition and fuel, it is crucially that school environment create the perspectives of learning and understanding the complexity of the terms related to food. The health and diets of children and adolescents are a result of different circumstances and relationships, including the relationship to school. Learning and teaching about food-related aspects is one perspective about food choosing. The aim of current paper is to highlight the increasing demand for comfort food type products in children nutrition, the factors that contribute to this tend and the possible immediate or long-term effects on health and wellbeing.

Publication details

Back to publication list