takes an estimated 4.8 pounds of grain, 390 gallons of water, and .25 gallons of gasoline to produce a pound of beef. Livestock production requires 10 to 1000 times more land, energy, and water than is necessary to produce an equivalent amount of plant food. The Earth could support a vegetarian population many times its present size. But the current world population could not be sustained on meat-based diets. Non Government Organizations (NGOs) such as Green Your Plate social media campaign, raises
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|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/162 Version 7 | |
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other, or their children. Imagine if that kiss could potentially lead to the rupture of the liver or spleen from something appearing so harmless. Mononucleosis (mono) is a contagious disease spread through saliva, kissing, cough or sneeze, or sharing food or drinks (Mayo Foundation for Medical Education and Research [MFMER], 2016). In order to fully understand how Mono affects a person, one needs to look at the causes, symptoms, how it is transmitted, what complications come from it, and how it is
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oPromoting good health By Maariyah Ismail F912 Principals of health and well being There are many components in order for a service user to stay healthy. A person can stay healthy through many components for example regular exercise; not only keeps you fit, but also increases flexibility, boosts your mood and safeguards your health. A daily walk can help to keep you active and if you walk with friends, it can give your social life a boost. This enables the needs of a service user to be
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such as human and animal intestines. Although there are large groups of E.coli, most strains are harmless. Other strains of the bacteria may cause diarrhea, respiratory illnesses and food poisoning. Some strains such as O157:H7 can cause kidney failure or severe anemia. Exposure to E.coli can be in the form of food, water, undercooked meat and even raw vegetables. Symptoms may include: nausea and vomiting, severe stomach cramps and stomach tenderness, diarrhea containing blood. In hospitals
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Food Processing and Technology I FS 222-061 Assignment no. 1 PART 1 # Homework 1: Food deterioration methods Submitted by:- Submitted to:- Surjit Kaur Xavier Aguirre Garza 300852404 INTRODUCTION The spoilage of food is the process in which food deteriorates up to that point in which it is not digestible to eat for humans or its quality of edibility is not good
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Obesity is determinable to be caused be meager exertion and poor eating patterns. According to the CDC, "American society has developed into environments that encourage increased food intake, non-healthful foods, and physical inactivity". Obesity has been associated with severe chronic infections. There seems to be little reasoning of public policy for shrinking obesity. Diabetes that there are several million new cases and heart disease with
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Pollan gives up meat for a while, inspired by an argument of Peter Singer: "No one in the habit of eating an animal can be completely without bias in judging whether the conditions in which that animal is reared cause suffering" (312). Yet he identifies himself as "a reluctant and, I fervently hoped, temporary vegetarian" (313), so it's not at all clear that the experiment does anything to lessen his bias. As a vegetarian, Pollan struggles with the social ramifications of eating differently. He
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Final Exam Review NUTR 295 – Fall 2013 NEW MATERIAL: 100 points (~50 questions) Understanding Disease Risk Factors * Describe the differences between a chronic disease and infectious disease. * What leading causes of death are nutrition-related? A) heart diseases, cancers, strokes, diabetes * Describe the concept of a risk factor. A) Factors known to be related to diseases, but have not yet proven to be a cause. We say that a certain factor puts us at increased risk for
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Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5.
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