...Ban Trans-Fat! Food is commonly defined as any nutritious substance that is ingested in order to maintain life and growth. According to this definition, trans-fat should not be classified as food, but instead should be categorized as a toxic food additive. Trans-fat is commonly used in the food industry to increase product shelf life and reduce refrigeration requirements. Trans-fat promised to make food taste better, look better, last longer, and cost less, but research performed over the past several years has unequivocally demonstrated that any potential economic benefits of trans-fat come at a high cost to human health. Today’s public is rapidly gaining an understanding that trans-fat is unhealthy, and some health conscious individuals categorically...
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...and Fiber April Willis SCI/241 July 19, 2012 Dr. Gerald Shigekawa Check Point: Understand Your Fats and Fiber There are four types of fat. Although they have similarities, such as they all supply the body with energy and they all contain 9 calories per gram, some are better than others. It is important to consume all fats in moderation because of the high calorie content. The bad fats are saturated fats and trans fats. These fats raise your cholesterol and clog arteries, therefore putting you at a higher risk for heart disease. The better fats include monounsaturated fat and polyunsaturated fat. These fats are considered better because they can actually lower the body's cholesterol level, reducing the risk for heart disease. Saturated fats have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Saturated fats are usually solid at room temperature, a stick of butter for example. Unsaturated fats are liquid at room temperature and come from a plant, such as olive, peanut, corn, cottonseed, sunflower, safflower, or soybean oil. Trans fatty acids are an unsaturated fatty acid produced by the partial hydrogenation of oils. Too much of this in the diet can raise the cholesterol level in the bloodstream. Hydrogenated fat is a fat that is semi-solid at room temperature and is found in margarine, vegetable shortening, and may processed foods. The digestive system relies on fiber to function properly and reduce the risk of disorders like constipation and...
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...| | | | | | | | | | | | | | | | Greggs have done many activities to help charities. They work all over the world in different places including; * London * Scotland * The central Region One of the charity groups they work with is the Major Grants Programme. The Major Grants Programme works in countries such as; * Northumberland * Tyne and Wear * Durham * Teesside They pay up to £15,000 a year for up to three years to charities fitting criteria. Greggs work to help unfortunate people mainly in the North East region of England. These people include; * People with disabilities * Homeless people * Voluntary Carers * Older and isolated people Greggs fund any not for profit organizations. Greggs has worked with BBC’s children in need. They hold a wide range of activities like raffles and tombola’s to help raise money for this charity. They have been working with this charity and since then have raised £3.1 million. In 2010 they raised over £1 million for the charity and are aiming to reach even higher. Gregg’s continue to work towards increasing the proportion of cardboard, paper and plastic that they recycle from their shops, bakeries and offices. By the end of 2011 they had installed “small metres” in 90% off their shops. This allowed them to understand the energy used in there shops and where they needed to cut it down. They are hoping that by 2015 they will have a reduced efficiency of 5%. They...
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...N TIO AL EN E FO CASE TUD EACHIN N IENCE NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE HIN A Light Lunch? A Case in Calorie Counting by Brahmadeo Dewprashad Department of Science Borough of Manhattan Community College The City University of New York and Geraldine S. Vaz Ambulatory Care Department Jamaica Hospital, Queens, New York Before Class A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to undertaking the case study in class. The assignment will be graded and returned to you at least a week before you undertake the case study. Also, attempt answering the case study questions as you will be required to share your responses with group members during the in-class case study session. In Class D. Work in your assigned group and formulate responses to the case study questions. Select a team member to moderate the discussions. After Class E. Complete the Post-Case Study questions and submit along with an individual write-up of answers to the case study questions. “A Light Lunch?” by Dewprashad and Vaz Page 1 NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE The Case “Look at this pair of jeans. Don’t you think...
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...Understand Your Fats and Fiber Mary Baumann SCI/241 Nutrition April 4, 2014 Stephanie Pitt Understand Your Fats and Fiber There are both good fats and bad fats: staying away from bad fats can be easy if you know what you are looking for. The fats that are bad for us are saturated, and tran fats and the better fats are monounsaturated and polyunsaturated fats. Saturated fats turn solid at room temperature because they have a chemical makeup where the carbon atoms are saturated with hydrogen atoms. Trans fatty acid are fats that have been created in an industrial process that add hydrogen to liquid vegetable oils so they can become more solid. Trans fatty acids are seen on ingredient labels as “ partially hydrogenated oils”. Hydrogenated fats are considered as trans fats because these fats have been created in an industrial process. Trans-fatty acids are harmful because they raise the bad or LDL cholesterol levels and lower the HDL or good cholesterol levels in our bodies. They also increase the risk of heart disease and strokes and also have been associated with developing type 2 diabetes. Unsaturated fats are found in fish, nuts, seeds and oils from plants. Unsaturated fats are good for the body because they help lower blood cholesterol levels. Fiber helps normalize bowl movements, maintain bowl integrity and health, lowers blood cholesterol levels, helps control blood sugar levels, aid in weight loss, and may even reduce the risk of colorectal cancer. Lipids are...
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...Popular Press Nutrition Claim: Heart disease is not caused by a high saturated fat intake as there has never been concrete evidence that supports the idea. Many studies have focused on the relationship between saturated fats increasing cholesterol levels and ultimately leading to heart disease. However the theory came about from the results found when giving herbivorous animals an increased amount of saturated fats in their diet (Rosch 2008). Since this theory came about from this experiment it has just been believed to be true despite the fact that it wasn’t even based off of an experiment involving humans. Such negative results can be understood to be caused by the fact that as herbivores their saturated fat intake is relatively low as they don’t consume other animal protein which contains a fair amount of saturated fat whereas most human as omnivores do. Rather than realize that the increased introduction of something that isn’t a main part of the diet in any species is bound to have negative effects the idea has been promoted by those with power that bring profit to others who help promote it (Rosch 2008). For as long as the saturated fat heart disease relationship has been studied throughout various populations around the world countless contradictions to the original theory have been found however often times such conflicting data get ignored to make the original theory appear more true than it is in reality (Rosch 2008). Moreover opponents with experiments and claims...
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...Fat is one of the three main macronutrients: fat, carbohydrate, and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol. The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water. Fat is an important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are necessary part of the diet of most heterotrophs . Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids in human nutrition: alpha-linolenic acid and linoleic acid . Other lipids needed by the body can be synthesized from these and other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based...
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... * Why a moderate intake of lipids is an essential part of healthy diet? * Compare and contrast the physical properties and food sources of saturated and monounsaturated fats * Describe how and where lipids are broken down, absorbed, and transported throughout the body used to make the phospholipids of all of our cell membranes and to make hormones and numerous bioactive compounds. * Describe the significance of the blood tests for HDL and LDL cholesterol. * Describe the roles of omega -3 and omega-6 fatty acids in the body and the importance of achieving a balanced intake. * Justify the recommendation to eat fatty fish instead of relying on fish oil supplements. * Describe the formation and structure of trans fatty acids, and discuss the possibility of eliminating them from the diet. * Develop a diet plan that provides enough of the right kinds of fats within Calorie limits. Introducing Lipids Lipids in foods and in the human body fall into three classes. 3 Classes of Lipids: 1. Triglycerides – about 95% 2. Phospholipids – (of which lecithin is one) 3. Sterols – (cholesterol is the best known of these) Usefulness of Fats in the Body When people speak of fat, they are usually talking about triglycerides. The term fat is more familiar. Fat is the body’s chief storage form for the energy from food eaten in excess of need. The storage of fat is a valuable survival mechanism for people who live a feast-or-famine...
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...McCain is a private company which specialize in frozen food. It's the world's largest producer of chips. McCain buys 12% of the British potato crop. As any private company, McCain has a number of objectives of which it seeks to achieve. These objectives include wining the biggest share of the market, increase sales and making profit. There are other firms that involve in the industry of frozen food, so McCain is not the only producer of chips, rather it competes with other firms to win the largest portion of market. In addition, the entry or exit from this market is not restricted. As a result, we can conclude that McCain is a competitive monopolist as it seeks to take control over this industry. In 2005, a challenging environmental factor was facing McCain. The concerns about obesity were rising dramatically, especially in children, as over 22 million children under the age of 5 and around 155 million school-age children worldwide were severely overweight.¹ McCain's view is that its chips can and do play a role in a healthy balanced diet and it is continually finding ways to ensure that its products are as healthy as possible, for example, McCain dictates product standards to the potato growers that supply them, and it may choose to have more vertical control (i.e., direct ownership) over the processing, packaging, and distribution stages of the supply chain for their french-fries because these practices may entail sophisticated production techniques that are best performed...
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...Fats are essential for our body as human beings because it gives us energy. Everyone should know that out body needs fats in order to be healthy but some people mistake bad fats for good fats so it is important that you understand the difference. Bad fats would be fats such as Trans fats and saturated fats. Trans fats and saturated fats are bad fats because they raise you blood cholesterol concentrations, contributing to clogged arteries that block in flow of oxygen-rich blood to your heart and brain. (http://www.webmd.com/food-recipes/features/good-facts-bad-facts) Saturated fats are fats that are solid and can be found in meats, cheese and milk. Saturated facts are found majority in things like snacks, cakes and all other sweets. Saturated fats are really something that you should limit your intake on because if you eat too much you will raise your cholesterol. Tran’s fatty acids clog arteries, increase the risk for heart disease, diabetes and some cancers. Tran’s fats (Tran’s fatty acids) can be found in things that are crispy like cookies and pie crust and in foods that have partially hydrogenated oils and shortening. All fiber comes from plant origin foods such as fruits and vegetables. If you were to eat an apple you would want to eat it with the skin because that is where most of the fiber is found. Fiber cannot be digested when you eat due to the lack of specific enzymes in the body to digest them. They are found to facilitate the process of digestion and they help...
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...According to the “Face the Fats” sections bad fats are considered saturated fats and trans fats. These fats will clog arteries and cause heart disease and heart attacks. These fats are often found in foods we enjoy to eat or that taste good. Fast food, deserts, and toppings that we place on foods are usually loaded in these types of foods. Better fats are monounsaturated fats and polyunsaturated fats. These are considered better fats due to the fact that they help reduce the risk of heart disease. Monounsaturated fats are fats that have double bonded carbon in their molecules and are usually liquid at room temperatures and become more solid when cooled or chilled. Polyunsaturated fats are fats that typically have more than one double bonded carbon in the molecule, and they are also liquid at room temperature but tend to become solid when chilled or cooled. Saturated fats are defined as fats that contain triglycerides that contain only saturated fatty acids. They can be found in foods that contain cheese, lard, or butter. Unsaturated fats are fat acids that contain double bonded chemicals that eliminate hydrogen atoms. Trans – fatty acids are usually found in man made products. They are created in an industrial process that’s adds hydrogen to liquid vegetable oils to make them solid. This type of fat can be found in most fast food products. Hydrogenated fats are found in margarine and vegetable shortenings. They are created by the forcing of hydrogen into liquid oil. They are...
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...N TIO AL EN E FO CASE TUD EACHIN N IENCE NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE HIN A Light Lunch? A Case in Calorie Counting by Brahmadeo Dewprashad Department of Science Borough of Manhattan Community College The City University of New York and Geraldine S. Vaz Ambulatory Care Department Jamaica Hospital, Queens, New York Before Class A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to undertaking the case study in class. The assignment will be graded and returned to you at least a week before you undertake the case study. Also, attempt answering the case study questions as you will be required to share your responses with group members during the in-class case study session. In Class D. Work in your assigned group and formulate responses to the case study questions. Select a team member to moderate the discussions. After Class E. Complete the Post-Case Study questions and submit along with an individual write-up of answers to the case study questions. “A Light Lunch?” by Dewprashad and Vaz Page 1 NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE The Case “Look at this pair of jeans. Don’t you think...
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...Marketing ethics To judge a marketing activity is ethical or not, there are few areas to check. The marketing mix, known as four Ps, consists of product, price, promotion and place. For the product side, all the substantial risks of the products should be disclosed. In the points of price, it should not be too high. In the area of promotion, misleading or deceptive advertising should be avoided. In terms of place, coercion in the marketing channel should not be used. In the following essay, KFC is chosen to illustrate the topic of marketing ethics. KFC’s marketing activity Kentucky Fried Chicken (KFC) is a famous fast-food shop, which sells chicken-related food mainly. It is a multinational company. It has branch stores over the world including United Kingdom, China, Thailand, Kuwait, Spain and Pakistan. It sold over 800,000,000 chickens a year. (Smith, 2010) It succeeds in gaining such a large market share because most of the people love fried food. However, KFC provides unhealthy, even harmful foods to customers. Almost all the products contain chicken and much oil. They are not just producing junk food, but also selling toxic food to the consumers. They use oil which contains Tran’s fatty acids, which has harmful effect on human beings. It uses this kind of oil because it can raise its profits by reducing the costs. Moreover, in order to ensure adequate supply of chickens, they inject hormone into the chickens. It shortens the growing period of chickens. Each chicken...
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...There are healthy fats and unhealthy fats. Monounsaturated fats and polyunsaturated fats can lower bad cholesterol levels and are beneficial when consumed in a healthy diet. Unsaturated fats are found in oils and fish. Saturated fats and trans-fats are unhealthy fats and raise bad cholesterol levels in your blood. Saturated fats are fat molecules that have no double bonds between carbon molecules and are saturated with hydrogen molecules. Trans-fats raise bad cholesterol, and that is why trans-fats are worse than saturated fats. Trans-fats are produced in the gut of some animals and are found in foods made from these animals (e.g., milk and meat products). The beneficial fats would be monounsaturated and polyunsaturated. Monounsaturated will lower your cholesterol, but polyunsaturated will not lower your good cholesterol. Unsaturated fats are molecules that have one unsaturated carbon bond in the molecule. Olive oil is an unsaturated fat. Hydrogenated fats are considered to be trans-fats because they are mechanically created in a process by which liquid vegetable oil is turned into solid fat (Heart.org). Consuming large amounts of saturated fats can cause heart disease or stroke. Omega-3 fatty acids can benefit the heart because they decrease the risk of arrhythmias, which can lead to sudden death. Fiber absorbs cholesterol and also slows glucose absorption. Fiber is also beneficial with bowel movements and can be used to relieve mild-to-moderate diarrhea. Fiber is also beneficial...
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...As an intern at Peak Physical Therapy, I shadow all of the PT’s, however, being a Psychological Sciences major with a concentration in neuroscience, I can’t help but interest myself in the patients that Courtney works with that are diagnosed with Multiple Sclerosis. For those of you who do not know about MS, it is a neurodegenerative disorder that destroys the myelin (fatty tissue) around the nerves, which then causes motor impairments, numbness in the limbs/extremities, Lhermitte’s symptom (an electric shock-like sensation down the spine and into the limbs) as well as other cognitive deficits. As this month’s theme is wellness, I decided to touch on how nutrition plays a role in MS patients as there is a serious lack of information and research on the effects of nutrition on MS, which presents a difficulty to a holistic approach to treatment when a serious part of the puzzle (nutrition and diet) is missing. One study in particular, Nutrition in MS, touches on how diet influences the exacerbation of MS symptoms or relief of MS symptoms. Here are some interesting points this article speculates, specifically around exacerbation/reduction in the inflammatory process of MS: Western diets (high saturated fatty acids, red meat, sweetened drinks, increased salt intake) have a significant influence on pro-inflammatory responses in the gut, which then effects the entire inflammatory response through the body (exacerbation of MS symptoms) The Mediterranean Diet–consisting of extra-virgin...
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