Theoretical Experiment 1. Introduction According to the U.S Food and Drug Administration (2011), there can be bacteria present on many different surfaces in the kitchen including cutting boards, sponges, counter tops, etc. In order to maintain the best food safety at home, it is important to choose the material that will be least likely to harbor bacteria. For years, consumers have wondered whether it is better to buy a wooden cutting board or a plastic one. Misner and Curtis (2008) talk about a research which shows that plastic cutting boards are nonporous and therefore easier to clean and safer for cutting meat and poultry.
HUMAN NUTRITION Edmond Griffin SCI/220 05/29/2011 HUMAN NUTRITION The dietary intake that we had recorded for the first day provided for a healthful diet. Good nutrition is very important to do. Good healthful diets enable people to work productively and feel their very best very day. All food dairy or journal of consumed food will always allow an individual to truly understand which food group that may provide a good healthy fat content as well as minerals and vitamins. This is what was analysis of the food intake from day 1 the Nutrition policy and promotion (Dietary Guidelines for Americans).
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
A flaw in this theory however is that it removes personal responsibility from overeating and could be used as an excuse for obesity. Also if this theory were true it would mean that everyone would have the same preference for high calorie foods, when evidently this is not true and we each have individual food preferences. Another evolutionary explanation of food preference is how we have learnt taste aversion and how to avoid eating poisonous foods. Our ancestors lived in an Environment of Evolutionary Adaption era and it was a case of survival of the fittest, and so in order to survive they had to learn what was good and bad for them to eat. Sweet taste is often associated with ripeness and therefore good foods to eat, whereas bitter tastes aren’t as enjoyable and therefore are associated with bad (poisonous) foods.
Fiber, also known as roughage, contains many properties that aid our digestion tract, and allow us to process waste products more efficiently. According to Nutrition.gov (2013) fiber can be found in many of our favorite foods including whole grains, vegetables, and fruits. There are two types of fiber, soluble and insoluble. Soluble fibers dissolve in water, and when digested, “form viscous solutions in the intestines” (Grosvenor & Smolin, 2006). “Fibers that cannot be digested by bacteria in the large intestines are called insoluble fibers because they do not dissolve in water.” (Grosvenor & Smolin, 2006) High fiber diets can produce many benefits, including higher nutrient absorption levels, and better waste output.
Chemicals in Foods—HFCS With the development of processing technology of food, food additives are commonly used in today's food products to either improve the taste or lower the difficulty of preservation. Though the purpose of using food additives all sound beneficial for customers, the effects of food additives have been among the controversial topics for many years in modern society. Actually, the effects of food additives are related to many aspects including quantity, the food itself, and how people eat it. This essay is going to explain High-fructose corn syrup (HFCS)'s effects on human bodies, and how they can be positive or negative. HFCS basically comes from glucose in genetically modified corns after a series of processes,
In relation to CVD, there has been legislation put in place to help prevent the risk factors associated with CVD. These include the compulsory nutritional labeling of all food and non-smoking legislation. The nutritional labeling of food helps to prevent CVD by giving us the information we need to make an informed decision. By doing this we are able to buy nutritious foods that in the long term will help decrease the risk of developing CVD. Non- Smoking legislation has appeared in public places such as restaurants, pubs and clubs.
Why must eating right be so complicated? Food is defined as something edible and that nourishes, but there are many influences that steer us to confusion about which foods are good for you. Our culture and biology stress certain factors that influence what we decide to put into our bodies, and we, as eaters need to know how to sort the good ones from the bad. Pollan wrote two essays stressing that we must eat real food, and take an active role in changing what our current food supply is distributing to us. The food industry, nutritional science, and journalism all benefit from confusing the simple question of what a person should eat.
In his article,” In defense of food “: Michael Pollen established “what is food” and why do American’s eat nonfood in such large quantities?” Definitely, I’m agree about food labels do provide enough information for consumers to make an informed choice about what to feed their bodies. However consumers do not pay attention of the food labels because they do not really know about it as long it’s delicious. Surely, most food provides food labels because it is a
Bacteria will not multiply in dry areas, but as soon as liquid is added, for instance to dried food like powdered milk and dried eggs, the products will provide ideal conditions for bacteria to multiply. However, if enough salt or sugar have been added to foods such as bacon, savoury biscuits, jam and confectionery, this will absorb the available moisture in the food so the bacteria cannot multiply as easily. It is not only moist foods that provide the right environment for bacteria, though. Moist skin or damp areas of an environment will also provide the right atmosphere for bacterial growth. Nutrients Bacteria, like all living things, need nutrients to survive.