...Increase of Trans Fat Most foods we eat today contain a small amount of natural trans-fat, without a threat to our health. The concerns come from the industrial processes used to add hydrogen to oils conceiving manmade trans-fats. It's no secret that a diet high in trans-fat increases our risk to illness. The process of selecting the right foods isn't easy, but it can be done. Restaurants are using partially hydrogenated oil for frying because it doesn't need to be changed as often. If you're frying in your own kitchen the oil, being used may also be partially hydrogenated. It turns out that the heat from frying causes a chemical reaction of healthy polyunsaturated fats into unhealthy trans-fat. It releases a high concentration of aldehydes,...
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...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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...How Does the Supplementation of Conjugated Linoleic Acid (CLA) affect Human Fat Mass? Abstract Research Question: How does the supplementation of conjugated linoleic acid (CLA) affect human body composition? Literature Review: Conjugated linoleic acid (CLA) refers to a family of geometrical and positional isomers of linoleic acid. The predominant sources of CLA are from ruminant animal fats (cow, dairy, sheep, goat, and deer). Over the past 20 years, CLA supplementation has produced positive effects in animal studies, such as significant body fat reduction, anticarcinogenisis, antiatherogenesis, immune modulation and improved bone health. Conversely, human studies have not produced all of the aforementioned results. Nonetheless, there have been many human studies supporting a minimal but significant body fat reduction. These results have been mainly attained with a 50:50 mixture of cis-9, trans-11 and trans-10, cis-12 of purified CLA isomers at various doses. There is evidence indicating that a dose of 3.0g CLA/day may lead to fat loss, whereas the average Canadian consumes between 0.1-1.5 g CLA/day. Therefore, a supplement may be warranted in the future, once further research has been completed on the efficacy and safety of CLA supplementation. Implications to dietetic practice: Clinical dietitians involved in research should experiment with various doses and isomers, but they should particularly investigate the long-term implications...
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...I have learned that too much of anything is bad for you so you always have to keep a moderation of anything and everything. We need saturated and unsaturated fats but we have to understand the common misconception between them. “While it is well known that there are saturated and unsaturated fats, fewer people are aware that unsaturated fats are further classified into two other groups:monounsaturated fats and polyunsaturated fats.” (Saturated Fats vs Unsaturated Fats) There is a third type of fat known as a trans fat. Trans fats are actually a kind of unsaturated fat, but they stand out from other types of fat because they very rarely occur in foods naturally. There is a third type of fat known as a trans fat. Trans fats are actually a kind of unsaturated fat, but they stand out from other types of fat because they very rarely occur in foods...
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...OBESITY AND LAWSUITS Today, one of the rising problems in the United States is Obesity along with other heart diseases. America has been considered one of the fattest countries, poor eating habits and absence of exercise greatly contributes to these health problems. Critics blame fast food restaurants for the problem. In addition, they claim that their foods are unhealthy because of the excessive grams of fat that are in the burgers and other foods that they serve. But these restaurants serve food to people who chose to buy their products, whether consumers purchase these foods or not, it's a decision that they made. Consumers should not be too eager to place the blame on fast food companies they are responsible for their own health. The purpose of this paper is to show that people who sue fast food companies are not cautious about what they eat; they should be responsible for their own actions instead of suing food companies. John Bhanzaf is one of the most popular lawyers who pressed charges against Mc Donald's. He was known for winning a 280 billion settlement from a tobacco company, and now he's after fast food companies. The lawsuit was filed by Ashley Pelman, a minor, Roberta Pelman, Ashley's mother and Jazlen Bradley accompanied by her father Israel Bradley. Their claim was that Mc Donalds did not inform their customers the ingredients they use and the effects of eating their fast food products which they promote to be healthy. (Banzaf) Along with this claim they...
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...Green chemistry, also called sustainable chemistry, is a philosophy of chemical research and engineering that encourages the design of products and processes that minimize the use and generation of hazardous substances. Whereas environmental chemistry is the chemistry of the natural environment and of pollutant chemicals in nature, green chemistry seeks to reduce the negative impact of chemistry on environment by preventing pollution at its source and using fewer natural resources. As a chemical philosophy, green chemistry applies to organic chemistry, inorganic chemistry, biochemistry, analytical chemistry, physical chemistry and even chemical engineering. While green chemistry seems to focus on industrial applications, it does apply to any chemistry choice. Click chemistry is cited as a style of chemical synthesis that is consistent with the goals of green chemistry. The focus is on minimizing the hazard and maximizing the efficiency of any chemical choice. In 2005 three key developments in green chemistry were identified: use of superficial carbon dioxide as green solvent, aqueous hydrogen peroxide for clean oxidations and the use of hydrogen in asymmetric synthesis. Examples of applied green chemistry are supercritical water oxidation, on water reactions and dry media reactions. Bioengineering is also seen as a promising technique for achieving green chemistry goals. A number of important process chemicals can be synthesized in engineered organisms, such as shikimate, a Tamiflu...
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...in the beef. Kiernan also goes on to say that this genetically changes the way the meat is produced. Basically it changes the healthiness of the meat and causes it to be unhealthy for human consummation. Bill Kiernan is the director of GAI Research & Insight. His research into the production of agriculture and the consummation of beef is very well documented in his research. Kiernan discusses the key points of my paper. For example when I stated that I had to find out where the meat had come from and how and why was it altered. Later in my paper I discussed how speaking with a butcher I found out that the beef was not grass fed, but corn fed which Kiernan discussed in his search for why some of us become sick and others do not. We must always make sure to read labels on the beef that we purchase and consume if we want to be healthier. DiGiuseppe, G. D. (n.d.). Retrieved from http://www.americancattlemen.com/articles/corn-fed-vs-grass-fed This article discusses the prospective of the farmer. Many farmers believe that all the information out there is contracting itself. One article states that grass fed beef is the best beef full of Omega-3 fatty acids but then the other article says that the beef is lean and does not contain much fat. Researchers from Texas A&M also stated that the grass fed beef is not as healthy as they would...
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...|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/241 Version 6 | | |Nutrition | Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies...
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... How do we know we are asking the right questions regarding genetically modified foods and crops? The honest answer: we don’t! To fully understand the issue at stake, we must take a look at what questions are currently being asked by delving deeply into the realm of genetically modified foods. The typical American now eats up to 34% of calories away from home; most often in the form of fast food, which is notorious for being high in fat, calories, and sugar (Spake 1). Busy Americans often do not have time to consider the specific ingredients being used in food, and most are not even aware of how widespread genetically engineered ingredients are in society today. In fact, knowledge concerning genetically modified (GM) foods remains low. In 2001, 44% had heard something about GM foods; in 2003, that number dropped to 34% (“Pew Initiative”). Even for those who do wonder if the food they eat contains genetically modified organisms, labeling of these products is not mandatory in the United States. Without doing extensive research, how would...
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...link most diseases with food intake and I strongly believe that my nutrition and my health work hand in hand. According to Grodner, Roth &Walkingshaw (2012), “The presence in the American diet of too much fat is directly related to several chronic diseases such as CAD and certain types of cancer. High-fat diets are indirectly related to type 2 diabetes mellitus and hypertension” (p.110). In order for me to remain in good health and to eliminate my disease, my daily food intake calorie should go to 2200 meal plan which includes breakfast, lunch, snack and dinner according to the super tracker web site . The purpose of this paper is to teach me how to eat healthy and to accomplish my goal of maintaining a healthy eating habit which includes an excellent food intake . Analyzing the First Two Weeks Being a foreigner, I have always thought that I eat healthy and having gone the to the doctors for years after years and being told that I am in perfect shape, I believe that I remain within my recommended weight range, however after putting my daily food intake on the super tracker, I found out otherwise . My recommended calorie intake should be 2200, however my calorie intake was consistently 3000 which is well above my recommended intake. My fat is 20% of calories from total fat, the...
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...BASKIN ROBBINS Marketing Mix The marketing mix of a company consists of the various elements as follow which form the core of a company’s marketing system and hence helps to achieve marketing objectives. The marketing mix of Baskin Robbins’s is as follows:- 5.1 Product Baskin Robbins places considerable emphasis on developing a menu which customer want .Market research establishes exactly what this is. However, customer’s requirements change over time .In order to meet these changes, Baskin Robbins has introduced new products and phased out old ones, and will continue to do so. Baskin Robbins has unique range of flavors and they have variety of products like ice-cream, candy, sundae, shake etc. They have more than thousand flavors in library & thirty one different flavors in every store. • Product Attributes Baskin-Robbins mainly produced different flavors of ice-cream. To full-filled customer’s satisfaction , Baskin-Robbins introduced variety of products. Baskin-Robbins’s products attributes is as a desserts which is bringing joy and surprise with their unique range of flavor to the customers. • Branding 31 Flavours For Every Day Of The Month One of the unique brand elements used by Baskin-Robbins is the number ‘31’. The number refers to 31 flavours for every day of the month, and hence its brand slogan: “what’s your flavour?”. The history behind the number dates back 57 years ago to 1953. In that year, the ice cream company decided to drop its separate brand...
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...Research paper. NUTRITION FOR THE ELDERLY: Nutrition is the intake of food, considered in relation to the body’s dietary needs. Good nutrition is essential for survival, physical growth, performance, health and well-being across the entire life-span. A good nutrition adequate well balanced diet combined with regular physical activity is a cornerstone of good health. While poor nutrition can lead to reduced immunity, increased susceptibility to disease, impaired physical and mental development, and reduced productivity. Many elderly people have unique barriers that prevent them from eating a healthy diet and engaging in regular physical activity. Difficulty chewing, a sensitive stomach, reduced appetite, and dietary restrictions are just a few of the barriers to healthy eating that the elderly experience. It is important to encourage the older adults to eat healthfully. NUTRITIONAL NEED FOR OLDER PERSON: Older persons are particularly vulnerable to malnutrition. Moreover, attempts to provide them with adequate nutrition encounter many practical problems. First, their nutritional requirements are not well defined. Since both lean body mass and basal metabolic rate decline with age, an older person’s energy requirement per kilogram of body weight is also reduced. FOODS THAT ARE GOOD FOR THE ELDERLY: when choosing food for the elderly, it is important...
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...Kines 1 M 2:00pm – 4:50pm Critical Thinking Paper Obesity In America Obesity is one of the most commonly discussed issues in America today. According to the U.S. Centers for Disease Control and Prevention, 68.8 percent of adults are overweight and 35.7 percent are obese. Also, 31.8 percent of American children and adolescents are overweight and 16.9 percent are obese. Moreover, the U.S Centers for Disease Control and Prevention warn if Americans do not change their diet and living habits, 42 percent of Americans will be obese by the year 2030. The two main causes of obesity in America are due to diet and lifestyle. For example, fast food contains extremely high levels of fat, calories and carbohydrates that one's body doesn't need, and the lack of exercise only serves to compliment these reasons for becoming obese. However, the side effects of obesity go beyond just being overweight or having an increased risk for developing serious health conditions. Obesity in America is a crucial issue that has many causes and effects. The most significant reason that is primarily responsible for obesity is an unhealthy diet, because it fails to provide the correct amounts and types of nutrients for a healthy body's maintenance. Instead, it provides unhealthy fats and toxins that only serve to slow the body down. For example, fast food contains calories that may exceed the daily needs in just one meal, along with sodium, cholesterol, trans fats, sugars and other unhealthful ingredients...
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...Notes for Nutrition What is meant by nutrition? Nutrition is the science of how foods affect the human body to promote health and prevent disease. Six Classes of nutrients essential for health. Carbohydrates, fats lipids, proteins, vitamins, minerals, and water. What is the science of how foods affect the human body to promote health and prevent disease called? Nutrition What is the true statement about healthy lifestyles? When focusing on a healthy lifestyle exercise and nutrition work together. Recognize the key energy nutrients essential for health? Anything that supply calories, fat, protein and carbs. Which major classes of nutrients? Fats, vitamins, proteins, minerals and carbs. Components of a healthy diet. Adequate amount of fiber, energy and nutrients, with balanced choices. What may a healthy diet contain? Adequate energy intake, variety, moderate amount of treats, fiber, intake all nutrients near the recommended daily. Identify the Standard dietary reference intake for nutrients. Two parts What are different measures of DRI, memorize specific DRI, Calcium, Vitamin C All AMDR. Make sure to know the value through the lifecycles. Baby, Children, Adults What is the tolerable upper intake level? (Attached to the end of the paper) The highest level of daily consumption that current data has shown to cause no side effects in humans. Ensures people do not take harmful amounts of supplements. Analyze how the dietary guidelines for Americans can be...
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...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 have a reduction of 35% in the use of salt and a 17% reduction in the fat in their core confectionary lines. Overall their carbon footprint was reduced by a total of 5.6%. The Gregg’s foundation work to help their local communities. It was created in 1987 by Ian Gregg with an aim. This aim was to’ make a difference to the lives if disadvantaged people in the heart of Gregg’s local...
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