The Whet your Appetite section of this chapter prompts students to identify the asserted benefits of raw food diets.
Ask students to contrast the experience of eating certain types of food when raw versus cooked, e.g. animal protein (meat or fish), eggs, grains (corn or rice), root vegetables, fruit
Inquire whether there are differences across global cuisines in the consumption of certain food items as cooked or raw.
Encourage students to identify strengths and limitations (even dangers) of the raw food trend.
Next, the Amuse Bouche asks about the popularity of the Paleo diet trend.
Students should first identify the guidelines of the modern paleo diet, including the types of foods that are encouraged and prohibited from consumption.
Again, prompt students to identify the known benefits and limitations of this diet trend.
Encourage students to about this appeal of a (mythical) ancestral past. Where else do we see calls to return to an earlier time, and what is the attraction of the past?
Chapter 4 Learning Objectives
Apply terms from evolutionary psychology and natural selection.
Interpret evidence from comparative anatomy to distinguish across hominins
Describe the cooking hypothesis and advantages of cooked food
Describe food procurement and foraging:
Provide examples of reflexes
Recognize fixed action patterns
Apply models of food selection including optimal foraging theory and the matching law
Differentiate the terms genotype and phenotype.
Define the thrifty phenotype and genotype and their advantages for survival under certain conditions
Identify emotional primaries and their contribution to patterns of eating
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