Porthos owners must decide whether they can handle the additional demand from the new restaurant chain. Although actual additional demand is not yet known, Porthos management has estimated that the new restaurant will require 250 lbs of bread per day. They also recognize that current demand can fluctuate from day to day and the estimate of additional demand is just that, an estimate. Assume employees work 8 hours per day. Bread must be packaged and shipped on the day it is produced.
All of these new foods now became part of the Western Diet. Nutritionism is the ideology of this Western Diet, the belief that various nutrients and fortification can lend us better, healthier food than we had before (11), and that the key to understanding food is in the nutrient (28). Pollan points out that previously, health science relating to food was relatively nonexistent (19-20), and people ate the food they grew or bought in the store (which was more of a market than a post industrial warehouse full floor to ceiling of every good imaginable.) After chemists started breaking down foods to its individual parts (21), and health science understanding of what our bodies need in order to survive, 3 groups started to emerge: carbohydrates, fats, and protein (20). The stage is now set for Pollan to pick apart Nutritionism, a belief that food is not the sum of its parts, but is viewed as having individual, predominant nutrients
Caloric Content of Food obseRvations & Calculated Values (Calculated values have the yellow background.) Data Table 1: Food Item - Observations | Food Item Description: | Marshmallow | Peanut / Walnut | Chip | Mass of food & holder – initial | 6.5g/26.5g | 1.1g/26.2g | 1.2g/26.2g | Mass of food & holder – final | 32g | 26.8g | 26.8g | Mass of food burnt | 5.5g | 0.6g | 0.6g | Mass of beaker | 65.5g | 65.5g | 65.5g | Mass of beaker & water | 109.3g | 109.3g | 109.3g | Mass of water | 44g | 44g | 44g | Water temp. – initial | 20oC | 22oC | 18oC | Water temp. – final | 29oC | 38oC | 25oC | ΔT (oC change) | 9oC | 16oC | 7oC | Heat Energy gained by water | 1656.86 J | 2945.54 J | 1288.67 J | Heat Energy per gram | 301.25 J/g | 4909.23 J/g | 2147.78 J/g | QUestions Which of the foods tested contains the most energy per gram? Peanut How do your experimental results compare to typical experimental values (listed in the procedure)?
With the help of the Intake Compared to DRI report I was able to identify the nutrients in which I was deficient in during my three day analysis. I will be providing two food sources for each nutrient in which I was deficient that would have increased that specific nutrient level. The following nutrients, including vitamins and minerals were under an eighty percent. Kilocalories (68.1%) Two good food sources that would increase this nutrient in my diet would be more protein such as fish, and legumes. Seeds, nuts, vegetables, and fruits would also be a great way to obtain more kilocalories in my diet.
People of ancient Mesopotamia discovered that food grains could be “stored for consumption months or even years later, if kept dry and safe” (Standage 13). Soon, the people found two more interesting properties about cereal grains. The first was that the grains soaked in water, causes them to sprout and eventually turn sweet. Secondly, the grains that were left around for a while underwent a transformation: “It became slightly fizzy and pleasantly intoxicated, as the action of wild yeasts from the air fermented the sugar into alcohol. The gruel, in short, turned into beer” (Standage 15).
A year passed and as he got familiar with the Mexican culture he started to eat and enjoy cheese. In this article it also talks about the effects of fermentation in foods. For example, by fermenting bread, cheese, yogurt, or any other kind of food he says that the fermented food would rot after a longer time than food that has not been fermented. The author also talks about how to ferment yogurt and
Now all I have to do to take someone’s order is press a button on the screen, whereas in the past I might have had to write it down. This not only makes my job a lot easier, it enables me to move on to the next order faster, thus increasing profits for the business. This betterment of technology also extends to the kitchen. Older toasters would have taken up to 2 minutes just to toast a bun. Now it takes 3 seconds.
This means that your body is continuously working to digest high fructose corn syrup if the body consumes processed foods or drink soda on a regular basis. This could cause the body to be obese over a period of time ("Three"). After eating fructose, 100 percent of the metabolic burden rests on your liver—ONLY your liver can break it down. This is much different than consuming glucose, in which your liver has to break down only 20 percent, and the remaining 80 percent is immediately metabolized and used by the rest of the cells in the body. Fructose is converted into fat that gets stored in your liver and other tissues as body fat.
Researchers from the Yale Rudd Center for Food Policy and Obesity examined the nutritional quality and advertising of more than 100 brands and nearly 300 varieties of cereals. They found an overall improvement in the nutrition of the cereals in recent years, but the products are still much worse than those sold to adults. In general, they have 56 per cent more sugar, half as much fiber and 50 per cent more sodium. Increasingly, breakfast cereal makers are offering more nutritious low-sugar options. The trick is trying to find them amidst the Cocoa Puffs, Frosted Flakes, Lucky Charms and all the other sugary concoctions on grocery store shelves.
Healthy Eating Plan Comparison Shannon Staley March 6, 2011 SCI/241 Judit Kovacs My Pyramid Plan When comparing eating plans from week one and week seven, there are several noted improvements in the diet. Week one eating plan included 2200 calorie food plan and 60 to 90 minutes of moderated exercise. From week one to week seven, weight was reduced by 12 pounds and energy level increased. A new eating plan increased calorie intake from 2200 calories to 2400 calories each day, based on energy expended each day and weight loss. The key to a healthy diet is selecting smart choices from every food group to get the most nutrition out of calories, finding a balance between food and exercise, and staying within daily calorie needs.