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Readings and References

1. Word IQ Encyclopedia (food entry)

According to the U.S. Federal Food, Drug and Cosmetic Act, ch. II, Sec. 201 (321) (f), “The term ''food'' means (1) articles used for food or drink for man or other animals, (2) chewing gum, and (3) articles used for components of any such article.”

According to the EU Regulation (EC) No 178/2002 “’food’ (or ‘foodstuff‘) means any substance or product, whether processed, partially processed or unprocessed, intended to be, or reasonably expected to be ingested by humans. ‘Food’ includes drink, chewing gum and any substance, including water, intentionally incorporated into the food during its manufacture, preparation or treatment.”

According to he U.K. Food Safety Act 1990 (c. 16), Part I, ”’food’ includes—
(a) drink;
(b) articles and substances of no nutritional value which are used for human consumption;
(c) chewing gum and other products of a like nature and use; and
(d) articles and substances used as ingredients in the preparation of food or anything falling within this subsection.”

2. For example, the Women’s Christian Temperance Union (WCTU) insisted that "Alcohol is not a food or drink." However, the Committee of Fifty, a group of scientists asked to study the “liquor problem,“ examined the best available scientific evidence and concluded that alcohol is food. It is physiologically processed and treated by the body as food. Billings, John S., et al. (for the Committee of Fifty for the Investigation of the Liquor Problem). Physiological Aspects of the Liquor Problem. Boston & NY: Houghton Mifflin, 1903.

3. For example, the Women’s Christian Temperance Union (WCTU) insisted that “Medical writers, without exception, class alcohol as a poison.” The scientists of the Committee of Fifty for the Investigation of the Liquor Problem concluded that this was an erroneous assertion. Billings, John S., et al. (for the Committee of fifty for the Investigation of the Liquor Problem). Physiological Aspects of the Liquor Problem. Boston & NY: Houghton Mifflin, 1903.

4. Ford, Gene. The Benefits of Moderate Drinking: Alcohol, Health, and Society. San Francisco, CA: Wine Appreciation Guild, 1988, p. 176.

5. Ford, Gene. The Benefits of Moderate Drinking: Alcohol, Health, and Society. San Francisco, CA: Wine Appreciation Guild, 1988, p. 176

6. Hanson, David J. Preventing Alcohol Abuse: Alcohol, Culture, and Control. Westport, CT: Praeger, 1995, p. 80.

7. Modell, Walter. Mass drug catastrophes and the roles of science and technology. Science, 1967, 156, 346-351.

8. DeJong, William. What’s in a name? Let me count the ways. Prevention File, 2004, 18(2), 2-5.

9. Maine State Department of Education. Leadership in Maine. (Poster) Augusta, ME: Maine State Department of Education, n.d.

10. Morton, M.B. Criteria for the Development or Selection of Drug Prevention Curricula. Atlanta, GA: Southeast Regional Center for Drug-Free Schools and Communities, 1990. p. 6.

11. Mielke, D., and Holstedt, P. Oregon Alcohol and Drug Prevention Education (ADADE) Infused Lesson Guide, K12. Salem, OR: Oregon Department of Education and Eastern Oregon State College, 1991, p. 472.

12. Georgia Department of Education. Quality Core Curriculum, Health and Safety, K-12. Atlanta, GA: Georgia department of Education, n.d., p. 12.

13. New York State Division of Alcoholism and Drug Abuse. Do You Use Drugs? (Poster) Albany, NY: New York State Division of Alcoholism and Drug Abuse, n.d. (a).

14. New York State Division of Alcoholism and Drug Abuse. Don’t be Fooled (Poster) Albany, NY: New York State Division of Alcoholism and Drug Abuse, n.d. (b).

15. Rose, Peter. If it feels good, it must be bad. Fortune, 1991, 122, 91-92, 96, 100, 104, and 108, p. 104.

16. Hanson, David J. Preventing Alcohol Abuse: Alcohol, Culture and Control. Westport, CT: Praeger, 1995, p. 82.