1. Prescriptions
1.1. POSITIVE
1.1.1. Balanced
1.1.2. Unprocessed
1.1.2.1. Natural
1.1.2.2. Pure
1.1.3. Local
1.1.3.1. National
1.1.3.2. Short-distance
1.1.4. Pleasurable
1.1.5. Affordable
1.1.6. Not too much time consuming
1.1.7. Organic
1.1.8. Grass-fed
1.1.9. In-season
1.2. NEGATIVE
1.2.1. Processed food
1.2.1.1. "Chemicals" in "food products"
1.2.1.2. Unknown interactions with each other, our bodies
1.2.1.3. (Doesn't mention toxicity in "natural" plants too, like sweet pea flowers or mycotoxins in oats?)
1.2.1.4. "Toxic ingredients"
1.2.1.5. "Ready-made"
1.2.1.5.1. Microwave meals
1.2.2. Transported
1.2.2.1. Transported "far"
1.2.2.2. Transported by air
1.2.3. Grown in water-stressed areas
1.2.4. Fertilizers
1.2.5. Pesticides
1.2.6. Grown with fossil fuel inputs
1.2.6.1. Greenhouse crops
1.2.7. Stressful (on the family)
1.2.8. Dairy
1.2.9. Fish
1.2.9.1. Toxins
1.2.9.2. Pollutants
1.2.10. Vegetables
1.2.10.1. Too much environmental impact per nutrition
1.2.10.1.1. pesticides
1.2.10.1.2. GHG
1.2.10.1.3. primary energy?
1.2.10.1.4. water
2. Claims about food habits
2.1. Food habits that contribute to:
2.1.1. Health and sustainability
2.1.1.1. Aware, connect
2.1.1.1.1. Buy direct from farmer
2.1.1.1.2. Eat from land you live on
2.1.1.1.3. Grow your own food
2.1.1.2. Diets
2.1.1.2.1. Balanced (animal food) diet
2.1.1.2.2. Plant-based diets
2.1.1.2.3. Traditional, natural
2.1.1.2.4. Varied, resilient
2.1.1.2.5. Whole foods
2.1.1.3. Food group, food item
2.1.1.3.1. Eating, eating more, eating a lot of
2.1.1.3.2. Limiting, eating less, omitting
2.1.1.4. Food source
2.1.1.4.1. Local
2.1.1.4.2. Norwegian
2.1.1.4.3. Organic
2.1.1.4.4. Self-grown
2.1.1.4.5. Short-distance
2.1.1.4.6. Small-scale
2.1.1.4.7. Wild
2.1.1.5. Other
2.1.1.5.1. Fasting
2.1.1.5.2. Using the precautionary principle
2.1.2. Unhealth and unsustainability
2.1.2.1. Wrong amounts of foods
2.1.2.1.1. Over-consumption
2.1.2.1.2. Under-consumption
2.1.2.2. Wrong processing of foods
2.1.2.2.1. Highly processed
2.1.2.2.2. type of processing
2.1.2.3. Wrong additives
2.1.2.3.1. antibiotics
2.1.2.3.2. "280 additives," "artificial additives"
2.1.2.3.3. Bulking agents
2.1.2.3.4. Chemicals, hidden, cocktails
2.1.2.3.5. dyes
2.1.2.3.6. fertilizers
2.1.2.3.7. fungicides
2.1.2.3.8. Hormones
2.1.2.3.9. pesticide, insecticide residues
2.1.2.3.10. Salt
2.1.2.3.11. Sugar
2.1.2.3.12. wax reatment
2.1.2.4. Wrong foods
2.1.2.4.1. GMO
2.1.2.4.2. Low nutrients, high energy
2.1.2.4.3. Meat
2.1.2.4.4. Meat replacement products
3. Method 2: Discourse Analysis
3.1. Perspective: critical realism
3.2. Texts: prescriptions by actors
3.3. Sequential Selection
3.4. Criteria developent
3.4.1. Contingent
3.4.2. CRITERIA
3.4.2.1. public message
3.4.2.2. prescribes what one should generally consume (diet, not individual foods)
3.4.2.3. longform: in one text: address prescription for health and sustainability
3.4.2.4. shortform: can address health and sustainability in separate texts from the same actor and medium
3.5. Steps
3.5.1. Logistics
3.5.1.1. Take photos / screen captures to NVivo
3.5.1.2. Import to NVivo
3.5.1.3. Translate and transcribe
3.5.1.4. Code to case
3.5.1.5. Print
3.5.2. Read
3.5.2.1. Note hunches of themes
3.5.2.2. Note hunches of overlaps/tensions
3.5.2.3. Note discursive features
3.5.2.3.1. positioning
3.5.2.3.2. recurring phrases
3.5.2.3.3. recurring literary tools
3.5.2.3.4. binary oppositions
3.5.3. Analyze
3.5.3.1. By NVivo
3.5.3.1.1. Explore common phrases
3.5.3.1.2. Note key discursive features
3.5.3.2. ASK YOURSELF
3.5.3.2.1. Who wrote this?
3.5.3.2.2. Who is the intended audience?
3.5.3.2.3. Why was this written?
3.5.3.2.4. What is the overt message?
3.5.3.2.5. Can I trust the overt message, or is there another agenda?
3.5.3.2.6. What is omitted?
3.5.3.2.7. What is the context of its creation? How does this affect the way I interpret it? (etiquette, values, word choice)
3.5.3.2.8. What paradigms of my own are at work while analyzing?
3.5.3.2.9. (How ) is this document changing?
3.5.3.3. By hand
3.5.3.3.1. Check data against themes
3.5.3.3.2. Look for counter-examples
3.5.3.3.3. How actors address their interests
3.5.3.3.4. How prescriptions overlap and contradict each other
3.5.4. Reflect
3.5.4.1. Influences of my own
3.5.4.1.1. identity
3.5.4.1.2. lived examples
4. Sources. Actor refers to:
4.1. OWN DATA. The text itself is a research article. It reports its data, methods, and is peer reviewed. Or, a systematic review with open discernment process and methods
4.1.1. NIPH
4.1.2. Nofima
4.2. RESEARCH ARTICLE. Either a body of articles, or a single article, from the category above. The actors becomes a secondary source.
4.2.1. Bodies of literature
4.2.1.1. NCN
4.2.1.2. NCM, NNR Committee
4.2.2. Scientific journals
4.2.3. Individual study
4.2.3.1. Science Norway
4.3. SECONDARY SOURCES: Refers to reports that include citations to research articles or reviews. Includes private interests alongside science.
4.3.1. NDH
4.3.2. EAT
4.4. HIGHER EDUCATION: personal communication or public statements.
4.4.1. Citing one professor's personal correspondence
4.4.2. Citing their own studies
4.4.3. Citing "universities"
4.5. GOVERNMENTAL PUBLICATIONS, REPORTS, SCHEMES: Not secondary sources: do not trace their line of reasoning, cite to only research articles
4.5.1. Norwegian dietary guidelines
4.5.2. NOVA, Brazil: processing
4.5.3. Nordic Keyhole
4.5.4. UN, SDGs
4.6. INDUSTRY
4.6.1. "Scientist" personal correspondence
4.6.2. Professional journals
4.6.3. ADVERTISEMENTS
4.6.3.1. Grocery stores
4.6.3.2. Recipe booklets
4.7. PRACTICAL EXPERIENCE
4.7.1. Common knowledge
4.7.2. Foraging
4.7.2.1. Define scientific method here: May not seem like it should be considered too accurate, but it could be
4.7.3. Biodynamic farm
4.7.4. Farming experience
4.7.4.1. CSAs
4.7.5. Urban agriculture work
4.7.6. Norwegian Embassy experience
4.7.7. Chef experience
4.7.8. Experience in political parties
4.7.9. Native culture
4.8. NO CLEAR RELATION TO RESEARCH
4.8.1. Articles
4.8.1.1. Oslo kommune
4.8.1.2. HOFF
4.8.2. Associations
4.8.3. Books
4.8.4. Colleagues
4.8.5. Conversation
4.8.6. Documentaries
4.8.7. Experts
4.8.8. "the internet"
4.8.9. "Facts"
4.8.10. News
4.8.11. Misinformation
4.8.12. News
4.8.13. Podcast
4.8.14. Recipes
4.8.15. Social media, bloggers
5. Literary elements
5.1. Prescriptions (actions) through Claim (description)
5.1.1. P: Commands
5.1.1.1. avoid
5.1.1.2. be aware
5.1.1.3. choose
5.1.1.3.1. make conscious choices
5.1.1.4. cut out
5.1.1.5. eat
5.1.1.5.1. amount
5.1.1.5.2. food group
5.1.1.5.3. with care
5.1.1.5.4. varied
5.1.1.6. enjoy
5.1.1.7. limit
5.1.1.8. replace
5.1.2. P: Must
5.1.3. P: "Should"
5.1.3.1. You
5.1.3.2. We
5.1.4. P: Recommend
5.1.5. P: "Could," Suggestions
5.1.5.1. Soliciting pledges
5.1.6. C: Stating what is good
5.1.7. C: Stating what will happen
5.1.7.1. "she will... replace rice and pasta on our dinner tables"
5.1.8. C: Meronymy (parts to whole)
5.1.9. C: Unknown name
5.2. Amount
5.3. Often
5.4. Directional
5.5. LEVELS
5.5.1. Overall diet
5.5.2. Food group
5.5.2.1. Portions
5.5.2.1.1. number of
5.5.2.1.2. size of
5.5.3. Food item
5.5.3.1. Processing
5.5.3.1.1. fresh
5.5.3.1.2. tinned
5.5.3.1.3. frozen
5.5.3.1.4. heated
5.5.3.2. Nutrients within
5.5.3.2.1. fiber
5.5.3.2.2. vitamins
5.5.4. Food source
5.5.5. Purchase source
5.5.6. Awareness, connection, oneness, spirituality
6. Prescriptions
6.1. Eat/eat a lot of/more
6.1.1. Dairy
6.1.2. Fish, seafood
6.1.3. Less but better meat
6.1.3.1. Animal welfare
6.1.3.2. Chicken, goat, sheep, pork
6.1.3.3. Game meat
6.1.3.4. Lean meat (products)
6.1.3.5. Meat as a topping
6.1.3.6. Norwegian (Meny) steaks, country of origin
6.1.3.7. Organic
6.1.3.8. Feed type, lifespan, country of origin, grazing area use
6.1.3.9. Waste meat, cuts
6.1.4. Plant food
6.1.4.1. Berries
6.1.4.2. Fruits
6.1.4.3. Greens, green food
6.1.4.4. Herbs, spices
6.1.4.5. Legumes
6.1.4.6. Nuts
6.1.4.7. Oils, liquid margarine, soft margarine spreads
6.1.4.8. Plant milk
6.1.4.9. Vegetables
6.1.4.10. Whole grains
6.1.4.10.1. Barley
6.1.4.10.2. Bread labeled extra whole grain
6.1.4.10.3. Cereals
6.1.4.10.4. Oatmeal
6.1.4.10.5. Pasta
6.1.4.10.6. Rice
6.1.5. Unsaturated fat
6.1.6. Water
6.2. Don't eat, limit, reduce
6.2.1. Animal products
6.2.1.1. in general
6.2.1.2. dairy
6.2.1.2.1. all dairy
6.2.1.2.2. full fat
6.2.1.2.3. milk
6.2.1.3. meat
6.2.1.3.1. processed meat
6.2.1.3.2. red meat
6.2.1.4. farmed fish
6.2.2. Bread
6.2.3. Fat
6.2.4. High energy, low nutrients
6.2.5. Processed, additives
6.2.5.1. Nitrate, nitrite preserved
6.2.5.2. Refined grains
6.2.5.3. Salt
6.2.5.4. Saturated fat
6.2.5.5. Smoked
6.2.5.6. Sugar
6.3. Diets to follow
6.3.1. Plant-based
6.3.2. Vegetarian
6.4. Food source, purchase source to follow
6.4.1. Local
6.4.2. Directly from farmer
6.4.3. Norwegian
6.4.4. Organic
6.4.5. Seasonal
6.4.6. Short-distance
6.4.7. Traditional
6.5. Preparation
6.5.1. Meal serving
6.5.1.1. Fish as spread on bread
6.5.1.2. Limit salt at the table
6.5.1.3. Get your whole grains as bread, cereal, oatmeal, pasta, or rice
6.5.1.4. Meat as a meal
6.5.1.5. Meat as a topping
6.5.2. Processing
6.5.2.1. Vary
6.5.2.1.1. fresh
6.5.2.1.2. tinned
6.5.2.1.3. frozen
6.5.2.1.4. cooked
6.5.2.2. Choose
6.5.2.2.1. Boiled and baked
6.5.2.2.2. Spices, herbs
6.5.2.3. Avoid
6.5.2.3.1. Fried
6.5.2.3.2. Salt
7. Defining health
7.1. Health is
7.1.1. Concept of health. Second tier: measurement. Add to this: use examples for linguistic features.
7.1.1.1. Depth of health
7.1.1.1.1. Surviving
7.1.1.1.2. Thriving
7.1.1.2. Scale of health
7.1.1.2.1. Microbiome
7.1.1.2.2. Individual
7.1.1.2.3. Public health
7.1.1.2.4. Ecosystem
7.1.1.2.5. Earth
7.1.1.3. Qualities of health
7.1.1.3.1. Now and in the future: time element
7.1.1.3.2. Subjective: many opinions
7.1.1.4. View of Nutrition
7.1.1.4.1. Holistic
7.1.1.4.2. Reductionist
7.1.2. Concept of healthy food
7.1.2.1. Clean
7.1.2.2. Ecosystem on the food
7.1.2.3. Fresh
7.1.2.4. Natural, traditional
7.1.2.5. Organic
7.1.3. Measuring health: see second tier for more ideas
7.1.3.1. Adherence to guidelines by the Norwegian Directorate of Health, Nordic Council of Minister's
7.1.3.2. Adherence to organic principles
7.1.3.3. Body weight/fat/BMI
7.1.3.4. Length of life
7.1.3.5. Reduced risk of weight gain, diseases
7.1.3.6. Reductionist: macro- and micronutrients, antioxidants, non-nutrients
7.2. Unhealthy is
7.2.1. Concept of unhealthy
7.2.1.1. Death
7.2.1.2. Detriments to health (not explained)
7.2.1.3. Disconnection
7.2.1.4. Diseased
7.2.1.5. Harmful (not explained)
7.2.1.6. Overweight, obese
7.2.1.7. Stressed
7.2.2. Measuring unhealth
7.2.2.1. Annual deaths
7.2.2.2. Body weight/fat/BMI
7.2.2.3. Health costs
7.2.2.4. Non-communicable diseases
7.2.2.4.1. Cancer
7.2.2.4.2. Diabetes
7.2.2.4.3. Obesity
7.2.2.5. Stress
7.2.3. Concept of unhealthy food
7.2.3.1. High calories
7.2.3.2. High fat
7.2.3.3. Not fresh
7.2.3.4. Toxic
8. Defining sustainability
8.1. Sustainability is
8.1.1. Concept of sustainability
8.1.1.1. Scale of sustainability
8.1.1.1.1. Individual
8.1.1.1.2. National
8.1.1.1.3. Planetary
8.1.1.2. Elements of sustainability
8.1.1.2.1. Self-sufficiency
8.1.1.2.2. Circular, cyclical
8.1.1.3. Qualities of sustainability
8.1.1.3.1. Now and in the future: time element
8.1.1.3.2. Subjective: many opinions
8.1.1.4. Dimensions of sustainability
8.1.1.4.1. Economic
8.1.1.4.2. Environmental
8.1.1.4.3. Social
8.1.1.4.4. Ethical: animal welfare
8.1.2. Concept of sustainable food
8.1.2.1. Qualities
8.1.2.1.1. Locality-dependent
8.1.2.1.2. Subjective
8.1.2.1.3. Temporal
8.1.2.2. Certified, controlled
8.1.2.3. Efficient with resource base
8.1.2.4. Ethical
8.1.2.5. Affordable
8.1.2.6. Natural
8.1.2.7. Produced with care
8.1.2.8. Traceable
8.1.3. Concept of sustainable food system
8.1.3.1. No explanation
8.1.3.2. Self-sufficient
8.1.3.3. Circular, cyclical
8.1.3.3.1. Efficient with natural resources
8.1.3.3.2. Less packaging/plastic
8.1.3.3.3. Reduced food waste
8.1.3.4. Social
8.1.3.4.1. Food sovereignty, security
8.1.3.4.2. Democratic, inclusive
8.1.3.4.3. Fair
8.1.3.4.4. No exploitation
8.1.4. Concept of sustainable agriculture, aquaculture, lab culture
8.1.4.1. No explanation
8.1.4.2. Qualities
8.1.4.2.1. Balanced
8.1.4.2.2. Trustworthy
8.1.4.2.3. Promotes
8.1.4.2.4. Efficiency with resource base
8.1.4.2.5. In tune with, protecting nature
8.1.4.2.6. Small-scale
8.1.4.3. Practices
8.1.4.3.1. Land
8.1.4.3.2. Sea
8.1.5. Measuring sustainability
8.1.5.1. Certification
8.1.5.1.1. Requirements
8.1.5.1.2. Transparency of methods
8.2. Unsustainability is
8.2.1. Concept of unsustainability
8.2.2. Concept of unsustainable food
8.2.3. Concept of unsustainable food system
8.2.4. Measuring unsustainability