3 ms·

do you only eat the food with the highest calories:risk ratio?

busterarm 1y ago
Risk of death is a huge cost/downside. I've known several people poor enough to optimize all of their eating around cost per calorie. 30-50 calories is basically only worth your consideration if it's free at that point. If that came with a high risk of illness/death it's not even worth considering.
- hn_throwaway_99 1y ago
  Ironically, optimizing around cost per calorie is, at least in most places in the US, a great way to have horrible health and die an early death.
  - fragmede 1y ago
    What food and $/calorie do you get to determine that?
  - SoftTalker 1y ago
    Starve now or die later is not a difficult choice for most people.
    - hn_throwaway_99 1y ago
      "Starve now"? If you're talking about the US, get real. Essentially nobody is starving in the US for lack of calories (unless it's a case of mental illness or something similar). In fact, in the US, usually the opposite is true. From the Wikipedia page on food insecurity in the US: > Reliance on food banks has led to a rise in obesity and diabetes within the food insecure community. Many foods in food banks are highly processed and low in nutritional value leading to further health effects. One study showed 33% of American households visiting food pantries had diabetes.
  - tekla 1y ago
    No its not. This is such a weird talking point completely divorced from reality. It's the complete opposite.
    - amanaplanacanal 1y ago
      That's what I was thinking. Rice and beans are cheap cheap cheap.
  - potholereseller 1y ago
    A lot of the cost per calorie is in preparation; if you can cook your own meals, you can reduce your cost per calorie signficantly. The problem is a lot of people don't have the time (or maybe will-power) to cook every meal; a few of my previous jobs made it very difficult to cook my own meals, so I ate fast-food alot, and gained a lot of weight. When your boss starts pushing Return To Office, ask if the company has a worthwhile kitchen in the office; at least a burner and plenty of room in the refrigerator for ingredients; it should be feasible to cook breakfast and lunch, but also dinner, in case you need to work late.

Risk of death is a huge cost/downside. I've known several people poor enough to optimize all of their eating around cost per calorie. 30-50 calories is basically only worth your consideration if it's free at that point. If that came with a high risk of illness/death it's not even worth considering.

hn_throwaway_99 1y ago
Ironically, optimizing around cost per calorie is, at least in most places in the US, a great way to have horrible health and die an early death.
- fragmede 1y ago
  What food and $/calorie do you get to determine that?
- SoftTalker 1y ago
  Starve now or die later is not a difficult choice for most people.
  - hn_throwaway_99 1y ago
    "Starve now"? If you're talking about the US, get real. Essentially nobody is starving in the US for lack of calories (unless it's a case of mental illness or something similar). In fact, in the US, usually the opposite is true. From the Wikipedia page on food insecurity in the US: > Reliance on food banks has led to a rise in obesity and diabetes within the food insecure community. Many foods in food banks are highly processed and low in nutritional value leading to further health effects. One study showed 33% of American households visiting food pantries had diabetes.
- tekla 1y ago
  No its not. This is such a weird talking point completely divorced from reality. It's the complete opposite.
  - amanaplanacanal 1y ago
    That's what I was thinking. Rice and beans are cheap cheap cheap.
- potholereseller 1y ago
  A lot of the cost per calorie is in preparation; if you can cook your own meals, you can reduce your cost per calorie signficantly. The problem is a lot of people don't have the time (or maybe will-power) to cook every meal; a few of my previous jobs made it very difficult to cook my own meals, so I ate fast-food alot, and gained a lot of weight. When your boss starts pushing Return To Office, ask if the company has a worthwhile kitchen in the office; at least a burner and plenty of room in the refrigerator for ingredients; it should be feasible to cook breakfast and lunch, but also dinner, in case you need to work late.