I will review the first three chapters of part one, Industrial: corn, of The Omnivore’s Dilemma. In the review I will discuss three key points from the chapters, three common expectations of a non-fiction book and how the book succeeded or failed in meeting those expectations. A non-fiction book should be thought-provoking, without jargon, and have a connection to common knowledge and/or ideologies. Part one of The Omnivore’s Dilemma is a thought-provoking section that provides information and connections to common knowledge regarding the industrial food chain. Part one, Industrial: corn, is about the evolution of the industrial food chain and how corn is the driving force of it all.
MKT 431 Business Opportunity Paper (UOP) For more course tutorials visit www.tutorialrank.com Tutorial Purchased: 4 Times, Rating: A+ Resources: University Library, Internet Select an industry from the following list and develop a business idea for that industry: Apparel Food and Beverage Telecommunications Home improvement Technology ----------------------------------------------- MKT 431 Entire Course (UOP) For more course tutorials visit www.tutorialrank.com Tutorial Purchased: 5 Times, Rating: A MKT 431 Niche Marketing and Customer Involvement Presentation MKT 431 Marketing Your Business Paper MKT 431 Ethics and Product Consumption Paper MKT 431 Memo to Business Partners MKT 431 Trends and
Quincy College Nutrition Lab: BIO 116-93 L Fridays, 4:00 pm – 6:00 pm Quincy Campus, Saville 102 Spring 2013 Instructor: Lori A. Tyszkowski, D.C. E-mail: LTyszkowski@quincycollege.edu Telephone: (617) 984-1627 Office: Saville 206 Hours: By Appointment Division: Natural & Health Sciences Mailbox: Saville 101 Telephone: (617) 984-1647 Fax: (617) 984-1793 Course Description: Taken in conjunction with BIO 106 (lecture), this laboratory course will familiarize students with fundamental lab skills and integrate their study of nutrition. Labs will demonstrate principles covered in the lecture course. Topics include: estimation of food portions, analyzing labels/fact panels, nutrient chemistry, bacteriological analysis and preservation of food, for example. Required Manual: Sullivan, M. J. (2012).
I recently headed out to the supermarket; check the labels on about 15 to 20 products. All the products contained some sort of corn sweetener ingredient. Corn is being fed to livestock: dairy cows, pigs, chicken and even salmon at all farms nationwide. Corn is cheaper, and less of a hassle to retrieve animals from the fields. All the available, soft drinks and juices for kids contain corn byproducts.
It comes in two major varieties buttered and unbuttered but comes in many different flavors, salty, caramel, white cheddar etc. The evidence of popcorn is been found in Peru as early as 4700 BC. In 16th and 17th century the Native Americans brought the popcorn with them to America. Now there are many brands that market microwave popcorns, they come in boxes with individual paper packages wrapped in plastic, to pop the popcorn the plastic is removed and the paper bag containing the corn is kept in the microwave for certain time to pop up the kernel. Since popcorn is one of the top snacks consumed in America it is important to know which brand popcorns pops the most, considering the fact that there are expensive brands and inexpensive brand and its the perception that expensive brand popcorns will pop the most.
Annotated Bibliography. Annotated Bibliography Kaufman, P. (2006, February 20). The omnivore’s dilemma: A natural history of four meals. Publisher’s Weekly. http:Michaelpollan.com/press.php?id=23.
Scientific American, 304(2), 40-47. Retrieved from EBSCOhost. Freedman, M. R., & Rubinstein, R. J. (2010). Obesity and Food Choices Among Faculty and Staff at a Large Urban University.
Even though popular demand for corn is dated back to the Mayan era, Pollan answers this question when he states, “A great many of the health and environmental problems created by our food system owe to our oversimplify nature’s complexities, at both the growing and eating ends of our food chain” (6). Through scientific studies we have found ways in which we can manipulate corn into becoming a byproduct or base for practically anything. This then means that when its molecules are broken down, additives are created, such as fructose corn syrup, and it is then infused into food, and drinks. This is what he means by the eating end of the spectrum. As for the growing end of the spectrum, Pollan then goes on to say that “It (corn) had to adapt itself not just to humans but to their machines” (30).
Industrial Corn May Be Linked to America’s Obesity Epidemic Industrial Corn May Be Linked to America’s Obesity Epidemic Imagine for a moment and picture Americans as huge walking genetically modified stalks of corn. Every corn stalk contains various ears of corn hanging as limbs. Each ear of corn is filled with abundant kernels. Each kernel filled with starch. Well, welcome to the new bodies of Americans, because it has been said “you are what you eat.” With the mass yield production of industrial corn, which has been genetically modified, corn can be found in virtually every food item in the local American grocery store.
General OneFile. Web. 16 Sept. 2013. This article is from an online database source that I found on TTU library. It is divided up into 4 different sections that talk about healthier materials that can be used to make foods.