...Forks Over Knives is a documentary that tells us how a plant based diet helps the body maintain a healthy status and prevent certain diseases from bad eating habits. This documentary caused me to understand that we have to change our eating habits because many people in the United States are at high risk of developing chronic diseases due to poor eating habits. It has been shown that a vegetarian diet is one of the best choices for staying healthy because this type of diet contains high nutritional value that helps the body fight against chronic diseases such as diabetes, cancer, high cholesterol and heart disease Among these preventable chronic diseases, diabetes has become one of the most common due to the rise of obesity. Diets high in whole fruits, vegetables and grains may help the body manage insulin more efficiently and includes the benefit of losing weight. Certain types of cancers are also preventable with the intake of plant based food because they are rich in vitamins and minerals that help the body to develop defenses against certain types of carcinogens agents. Plant food contains a high source of fiber that helps the body’s process of eliminating toxins and preventing cancer in the digestive system. Vegetarian diets are low in saturated fat which helps reduce cholesterol levels in the body by preventing or reducing the chances of developing heart and cardiovascular disease. Plant based diets are good for the individual as well as for the economy...
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...Forks Over Knives Americans are consuming sugars and fats at an alarming rate that are killing and costing millions. Foods like these are becoming main food groups for a lot of people and families. The film Forks Over Knives, is an eye opener to what these types of foods are do to he health of the body. The film points out the specific contributions to many health related diseases, and directs it at the foods that are being consumed. Lee Fulkerson and Joey Aucoin are living proof. Their lifestyles were very similar, they both ate foods with high amounts of fats and sugars, as well as drinks with high amounts of sugar. Their lives take a major turn as they are followed in the documentary. The three main components to the film that caught my attention were the nutrients that our bodies were being deprived of such as essential nutrients that the whole foods plant based diet can give, diabetes and health related problems can be reversed with a healthier lifestyle, as well as how a whole foods plant...
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...In the documentary, Forks over Knives, Dr. Colin Campbell and Dr. Caldwell Esselstyn years of ongoing research and investigations lead them to the conclusion that by adopting a whole foods, plant-based diet, many degenerative diseases such as heart disease, type 2 diabetes, and several forms of cancer could be prevented and even reversed. Lee Fulkerson, who narrates the documentary, along with Joey Aucoin, and San’Dera Nation undergo a transition into a whole foods, plant-based diet and obtain great results by losing weight, getting off medications, and having more energy. It is well known that Americans are fatter, sicker, and battling way to many chronic diseases and this documentary provides some insight as to the potential of consuming...
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...The movies “Forks over Knives” and “Food Inc” both deal with food and their effects on humans. How food is produced and what they put in it is what affects humans and their health. The movie “Forks over Knives” deals with disease in relation to food such as cancer and coronary disease. The movie suggests the disease that humans face can be controlled or revised by not eating animals baled and proceeded foods also move to plant based nutrition. The movie “Food Inc” is trying to show you what happen on a farm and how they process there chickens. The movie had represented from chicken growers such as Perdue and Tyson and deals with food production and distribution. Nutrition’s in the food produced was low to increase profits and lower cost for production. They hire cheap labor Immigrants workers that were treated in humane and they were unsanitary while they handled the food. In both movies there are similarities “Food Inc” and “Forks over Knives” they talk about food and health nutrition. “Food Inc” is talking about health nutrition when the animals are processes with toxic that can provide bacteria. “Forks over Knives” they also talked about animals based on food being unhealthy nutrition. The main differences in “Food Inc” and “Forks over Knives” they talk about how food is prepared and how major food companies benefit from unhealthy food production “Food Inc” deals with the food production being cheap for companies and poor health for consumers. “Forks over Knives” deals with...
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...* What Food and Beverage Serving and Related Workers Do * Food and beverage serving and related workers perform a variety of customer service, food preparation, and cleaning duties in restaurants, cafeterias, and other eating and drinking establishments. * Work Environment * Food and beverage serving and related workers are employed in restaurants, schools, hospitals, cafeterias, and other dining places. Work shifts often include early mornings, late evenings, weekends, and holidays. About half worked part time in 2012. * How to Become a Food and Beverage Serving or Related Worker * Most food and beverage serving and related workers learn their skills through short-term on-the-job training. No formal education or previous work experience is required. * Pay * The median hourly wage for food and beverage serving and related workers was $8.84 in May 2012. * Job Outlook * Employment of food and beverage serving and related workers is projected to grow 12 percent from 2012 to 2022, about as fast as the average for all occupations. Job opportunities in most dining establishments will be excellent, because many workers leave the occupation each year, resulting in numerous job openings. * Similar Occupations * Compare the job duties, education, job growth, and pay of food and beverage serving and related workers with similar occupations. * Food and Beverage Cruise Jobs (Part 1/3) Overview of the F&B Department on Cruise Ships * Renee Ruggero...
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...ENG102S Prof. Gunn Christy Carden January 27,2014 The Unprocessed Life A source of much debate over the past few decades has been the question of how much of a populations chronic disease occurrence is related to the consumption of processed foods. Both genders, all ethnicities and all ages are affected by this topic. Business is at the heart of many of the studies, unfortunately, so finding unbiased scientific information can be challenging. Even with the vast improvements in technology, processed foods and the effects of it on human health remains a strongly debated topic. For the reader who wants to make the most informed decision, it becomes imperative to consider a broad dietary historical perspective of human diet-related health, as well as the most reliable sources of research conducted in recent centuries. The pathway to our current life-less dietary habits and our societies flawed impression of life-giving foods plays a great part in understanding why the messages we are fed on a daily basis, give a false sense of comfort related to food sources. Then once the reader has the why we have this problem the task becomes to search out the how to make necessary changes. Can you imagine only having access to food sources that were within walking distance of your home and only grew naturally in the countryside? Most of us would not last long if we couldn’t make a...
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...events that take place and sometimes even be servers when it came to the actual dining part of the night. From the moment the participants walk through the doors of the event, everything took place in a certain way. As far as seating arrangements, there is the head table, a table alone for Mr or Madam Vice, and at least two tables for the rest of the battalion. Those people sit with their companies seating from the highest ranked cadet of that company at the top of the table to the lowest ranked cadet at the bottom of the table. Also, how the silverware was placed on the table was also in a certain way. The plate has to be in between the forks, knives and the spoons with the napkin on top of it.The forks have to be on the left side of the plate and the spoons and knives are on the right side. Depending on how many forks, spoons, and knives will determine how they are aligned on either side of the plate. The wine glasses had to be at the top right corner of the plate and also, depending on how many glasses there were would depend on how they were aligned. The events of the dining in took place as such… first, all the attendees arrive and then there is a mess call. Then, the official party arrives and the president introduces the “Post the Colors” after that, the Chaplain gives their talk. After that, the President welcomes the whole battalion and then Mr.Vice so Mr.Vice can give the toast. Next the President introduces the staff of the battalion and then Mr.Vice introduces the...
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... * Open umbrellas * Water flowers on the right side outside since we have no sprinkler system * Make coffee both regular & decaf * Check tea * Fill ice pitchers * Make sure soda machine has ice and sodas are working * Fill the soda machine with ice * Check soda station for knives, forks, spoons, napkins, cups, lids. Make sure everything is stocked. * Clean the displays inside above where the drinks are * Stock all glasses by the register * Set up tables inside align chairs and make sure flowers are not dead. * Wipe all counters inside and outside along the bar as well * Clean the food trays * Unwrap food & stock beverages (make sure you can see the labels) * Check restrooms, turn on lights, and make sure floor and mirrors are clean. Toilet paper and toilet seat covers are stocked. * Turn bathroom lights on * Clean the entrance doors, make sure mats align correctly * Check menus and wipe them down * Check salt and pepper shakers stock all sugars * Stock all to go containers * Make sure to go knifes and napkins are stocked * Do roll ups (forks and knives) * Get parmesan cheese out * Get oil and vinegar * Sweep & mop the floors * Make sure all business card holders are stocked * Menus upfront are clean and on display * Take the chalk board out to the side of El Co. * Turn on the “open”...
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...CULTURAL ETIQUETTE Cultural etiquette and communication have become critical elements required for all business people. It is important to understand the uniqueness of cultures around the world and how to apply the skills of proper business etiquette and manners to become more successful. Language English is the universal business language. It is helpful if people master it. Knowing other languages would be an advantage. Non-verbal Communication Body language can make or break a deal. Building successful business relations across cultures is not only a matter of knowing what to say or when to arrive for a meeting. It involves an understanding on the different body languages and gestures among cultures. It is important to know basic differences in cultures to avoid embarrassment and awkwardness. Every day, we respond to thousands on nonverbal cues and behaviors including postures, facial expression, eye gaze, gestures, and tone of voice. From our handshakes to our hairstyles, nonverbal details reveal who we are and impact how we relate to other people. Understanding body language of the destination country and interpreting body language correctly will not only assist you to avoid unpleasant situation but will grant you respect from the locals. There are different forms of greeting acceptable in certain countries. • Handshake is a common form of greeting on various countries. A vital component you need to bring to any interpersonal encounter...
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...the two countries differ in different ways. Food preparation in America can take remarkably little time, or no time at all in case people choose to order. Some people buy precooked food, which takes little time to prepare. In Vietnam, the food culture is different, as Vietnamese will spend a lot of time in food preparation. Americans enjoy eating out at restaurants and ordering ready-made meals. Vietnamese prefer cooking their food and eating in the home. Many Americans choose to buy their groceries once a week. This is different in Vietnam, where many people buy groceries daily. Americans do not have a defined staple food. Vietnamese consider rice their main staple food. Forks, spoons, and knives are the main culinary items that Americans use when eating food. Vietnamese use forks, spoons, and knives sparingly, and they prefer using chopsticks. Many Americans use a lot of oil when cooking, because they eat many deep fried foods. Vietnamese use oil sparingly when cooking. American food does not have many spices. This is unlike Vietnamese food, which contains a wide variety of spices and...
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...WHEN IN ROME, SHOULD YOU DO AS THE ROMANS DO? Submit Date January 09, 2012 Table of Content Introduction 3 Meaning 3 Examples 3 Origin 4 Traveling by Country 4 Don’t write a person’s name in red 4 Follow the correct rules when exchanging business cards 5 If you pass something to someone else, use both hands 5 Avoid strong eye contact 5 In the UK, the V-sign with the palm facing inward is extremely rude! 6 In Italy, eat your pasta with a fork, spoons and knives are rude! 6 In various countries, you may be asked to remove your shoes before entering a home. 6 In the UK, stand on the right side of the escalator 7 Summary 7 References 8 Introduction We travel for enjoy, leisure, relaxation, escape, freedom, business, work and pilgrimage. So that, we must travel with open minds and engage with people in the destination because the travel make a differences to our experience and enjoyment. We live in a world of cultural and natural diversity, so we need to travel with respect and treat other people and their places and their environment with respect. Always we need to be conscious of how we feel as "the visited", tourists cluttering our streets and squares, photographing us, peering into windows of our homes invading and denying our privacy, coaches, engines running, outside our houses, groups of tourists aware only of themselves oblivious to others. people behaving badly because they are away from home; forgetting their manners, acting as though they have...
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...entered the United States illegally, bringing their food idea with them. The combination meals that we know as Tso’s General Chicken, Sweet and Sour Chicken , Fried rice are the fake food the real Chinese dishes. This meal were comprised based on the Americans taste, I happened to love Chinese foods; however it’s hard to gain the full appreciation because the lack of authentic appeal. Many of us don’t know why Buddha is represented in most restaurants yet we sit in the Chinese restaurant and admire the decoration, not able to really gain the appreciation. We also don’t know how and when this culture began to eat with chop stick, but we use them because they look interesting. Surprisingly enough chop sticks were used well before forks and Knives were created and soon after the utensils were being used the Chinese government decided to...
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...than can survive in an environment demonstration limited resources. The heritable traits that are best suited for a particular environment should be passed on at a greater frequency then those less adaptive traits. Natural selection is unique in that it leads to adaptive change, and these changes are likely to lead to increased survival and reproductive success. To sum up, natural selection is that organisms can survive only because they can suit to the changed environment which means those organisms also need to change with the environment all the time. Hypothesis: during the experiment, the forks out of all the “predators” should survive, and the peas out of all those “preys” will be survived. Material and Metnods: We will use 4 kind of beans (preys items) which are fava beans, white beans, red beans and peas. And we also have 4 mouthparts (predators) which are knives, forks, spoons and foreceps. First, we get 100 ml for each prey and spread them on the ground. And the students will be divided into 4 groups with those 4 different predators. Each group of predators include 6 student. And all of the predators will have a cup which will serve as the stomach into which the prey will be placed. We also have a timer and a security that will make sure the process is fair. Here we begin the game. The predators will be gathered, they will be instructed not to allow their cups to touch the ground. Only their mouthparts can pick up the beans. The beans must keep in their stomach...
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...would seem it wasn’t until around 500-400 AD that they began being used as table utensils. One factor that contributed to this switch was a population boom across the country. Consequently, resources, particularly for cooking, became incredibly scarce. As a result, people began cutting their food into tiny pieces so it would cook faster. The bite sized morsels rendered table knives obsolete, as there was very little left to cut. However, they were now perfect for eating with chopsticks, which were also made from cheap materials and easily made. Thus, a trend was born. The table knife’s decline in popularity in these regions at this time can also be attributed to the teachings of Confucius, who was a vegetarian. He believed that knives weren’t appropriate to eat with. As Confucius supposedly said, The honourable and upright man keeps well away from both the slaughterhouse and the kitchen. And he allows no knives on his table. It was due to this that it’s believed that Chinese chopsticks are traditionally blunt at the tip and thus somewhat poor choices to try to spear food as you would with a fork. Within about a century of this, chopsticks had migrated to other Asian countries, such as Japan, Korea and Vietnam. One distinct difference between Japanese and Chinese chopsticks was that the former were made from a single piece of bamboo that were joined at the base. In addition, Japanese chopsticks were originally used solely for religious ceremonies. Regardless of their differences...
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...zester, one wooden spoon and my thermometer. Before putting my equipment into my rolled chef bag, I make sure my knives are sharp. I know my knives are sharp when my knife is able to cut through my arm hair like a new razor. I leave my house by 1:45 pm to arrive to the event by 3pm. I usually arrive to the event 20 minutes earlier to park my car and entire the event. Once I arrive at the parking structure the valet person checks my ID card to validate my parking. I then cross the street from the parking structure where the event is held and go through a security check. After the security check, I walk up a small steep hill to check in at the volunteer booth. I am then given a name badge and a raffle ticket to be entered into next years California Winemaster event for free. Once I’m checked into the event I’m given an assignment. Since working the event for the last five years I’m always given the same assignment equipment check. I am given a list of equipment that should be at the tables of the different restaurants that were requested by the chef. I then take a small group of volunteers to come along with me to grab the equipment if any is missing from the table and check it off the list. I also have the volunteers walk around to make sure that every table has plates, napkins, and forks for the chefs to plate their food on. Once I’m done with this assignment usually chefs start arriving and we volunteers are assigned to chef to help the chefs prep, cook or heating up their...
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