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Nutrition research paper
Nutrition research paper
Nutrition research paper
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British Nutrition Foundation Nutrition Bulletin’s article “Labelling in restaurants: will it make a difference?” was written by Professor L. C. Savage and Professor R. K. Johnson. L.C. Savage is apart of the Department of Nutrition and Food Sciences, at The University of Vermont, Burlington and R. K. Johnson is a Professor of Nutrition, at the College of Agriculture and Life Sciences of The University of Vermont, Burlington. The authors of this article are highly respected professors and lecturers at The University of Vermont. Rachel K Johnson has her PhD in Nutrition, from Pennsylvania State University. She is also an expert on national nutrition policy, pediatric nutrition, and dietary intake methodology and energy metabolism.
According to their website the Nutrition Bulletin was founded in 1967 by Professor Alastair Frazer. The Nutrition Bulletin is a well-known journal based in Great Britain, which is published quarterly; the scientific credibility of this journal is maintained through an editing process and through submission of all articles and original research to a peer review process, which is then over looked by an Editorial Board. It provides scientific reviews on aspects of nutrition and news of important or emerging issues in the field of human nutrition (Emma Williams, Sara Stanner and Judy Buttriss n.p.). I believe this publication is credible because other experts within that same field of expertise review it before it is published it in an academic journal. That also goes through a stringent and rigorous review process. Also the authors have gone through many years of education, to become leaders in the field of study.
The article “Labelling in restaurants: will it make a difference?” is written strictly on the...
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...nything has changed, such as things being added or things being taken out. I also plan to evaluate if there options are truly “healthy”, because they do have options that very high in calories.
Works Cited
Williams, Emma, Sara Stanner, and Judy Buttriss . "About Nutrition Bulletin." About Nutrition Bulletin. British Nutrition Foundation, n.d. Web. 16 Apr. 2014. .
"Department of Nutrition and Food Sciences : University of Vermont." Department of Nutrition and Food Sciences : University of Vermont. THE UNIVERSITY OF VERMONT , n.d. Web. 17 Apr. 2014. .
Savage, L. C., and R. K. Johnson. "Labelling In Restaurants: Will It Make A Difference?." Nutrition Bulletin 31.4 (2006): 332-338. Academic Search Complete. Web. 17 Apr. 2014.
The American diet has changed dramatically in the past couple centuries and so has the restaurant industry. The result of this change in Americans actions and diets is a rising obesity rate among children. In the 1970s, the childhood obesity rate was five percent of children (2-19 years old). The obesity rates doubled in the 1980s and by 2008 16.9% of children were obese (Grossklavs and Marvlesin). The percentage of obese children has more than tripled in the last 40 years. The growing epidemic is dangerous and alarming. There are many factors that contribute to the dramatic rise of obesity children. As obesity has grown, so has the fast food industry. “Between 1977 and 1995, the percentage of meals and snacks eaten at fast food restaurants doubled,” (...
In discussions of Zinczenko, one controversial issue has been whether we should blame fast food restaurant on obesity. On the one hand, Zinczenko argues that we should blame the fast food restaurant, for their lack of warning labels. My own view is that they both play a big part , yes fast food should label their foods nonetheless consumers should know to control themselves and not buy extra-large drinks and just sit on the
Prepared foods aren’t covered under Food and Drug Administration labeling laws” (Zinczenko, 242). Although true, we do not need warning labels on unhealthy foods. Every single child in America is brought up in elementary school systems that have nutritional based classes. These children know from a young age that fast food is not good for you. They do not need a label to tell them something that they already know. Also, even if a label was to be put on these products, it would not change anything. People go into these places with the intent to eat and one label will not ultimately make them leave and go drive somewhere else since they are already at that
One of the main benefits of menu labeling is giving consumer’s information directly to help them understand what exactly they are consuming. The average calorie intake for consumers is 1,800 to 2,000 per day. Even though consumers may not feel like they are eating too much, sometimes over half of the recommended calories will be consumed in just one meal. Menu labeling will allow consumers to track their calorie intake if restaurants will have the calories displayed on their menu. Most importantly, menu labeling focuses on the prevention of chronic diseases, which are typically related to obesity (Diets in Review). By providing nutritional information, restaurants could gain new customers. Since menu labeling is not being implemented in all restaurants, consumers are currently looking for establishments who provide nutritional
After a long day in school and studying, every student needs a night off to just relax and enjoy a meal at a restaurant. In this modern time, some aspects of a restaurant can be the deciding choice. Many choose their restaurant of choice based on either those they are with, their personal, cultural appetite, their routine eating habits or their mood. Some of these preferences are similar yet others are the deciding differences. Two common franchise restaurants that pose differences are Applebee’s and Olive Garden. These two restaurants present their differences in environmental and food options causing a choice between them.
Restaurants have a greater possibility of getting more money if they have "special" nutritional labels. Many people dislike the food label, yet some people are for them. Labels would not benefit anyone because they are not always right, and they sometimes just want the state to give them As for their grade, yet it sometimes if negative to have new foods on the menu. A food has to be evaluated before put on the menu, therefore it would be even more complicated. The author proclaims, "But for the restaurant, it is a nuisance and a potential threat to their business. It means that before a new item goes on the menu, it has to be evaluated." This statement explains that before a new item goes on the menu trouble is beginning. Labels are no help they just bring in more money because prices get higher from healthy
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
In conclusion, the potential implications of the proposed research for practice is that if supplements are being used as a substitute for a healthy diet in today’s society due to a lack of understanding food labels. Investigate what the impacts of this are on health, if any and further education about food labelling may be necessary. The benefit of this understanding to the NHS is the possible reduction in chronic conditions related to nutrition. However the theory practice gap can only be eliminated by the implementation of evidence such as this study into practice. To implement this study to practice the researcher will need to understand, identify and overcome barriers to change (NICE, 2007).
There once was a time where words like "light" and "low-fat" on food packages that had no nutritional meaning. As a result, shoppers were often led to believe they were buying products that were more helpful than they really were. Nutrition panels on labels were also confusing and hard to read. But the Australia New Zealand Authority (ANZFA) changed all that. In March 2001 the ANZFA defined new standardized terms that appear on food labels such as "low-fat", "reduced" and "lean" to control how food manufacturers could put their facts that are relevant to most of our dietary needs. This meaning that food labeling helps consumers to make the best possible food choice.
For instance, in McDonald’s grilled honey mustard snack warp plus small French fries, 420 calories 24g (6.0g saturated)that could be about six dollars. When fast food chains put labels on their food like McDonalds its consumer can’t blame McDonalds for selling them unhealthy food when they could see how many calories the food contains. Even though the article “Don’t blame the eater” is outdated, fast food chains have made a change for its customer by putting websites about their nutrition and even putting the calories table on the wrappers of the burgers or other food items. Zinczenko had many valid points on what fast food chain should do about the calorie labels. Then in 2011 many fast food chains had started to put the calorie charts on their food, but in 2015 the FDA has passed the labeling requirement for a restaurant which also go’s for retail food establishment and vending machines. So when it comes to people over eating it’s on them for not looking at the labels on the food. But it could also be that the food of the fast food is so cheap that people don’t care what is in their food and how bad the food is for them. Even if the families see how badly the food is they could still make an effort to exercise and balances how they
Phillips, F. “Vegetarian Nutrition.” British Nutrition Foundation: Nutrition Bulletin 30.2 (2005): 132-167. Web. 3 Apr. 2014.
New nutrition laws are being created to help familiarize people with the high amount of calories in fast food. California was the first state to make a law requiring the calorie count of food to be posted on the menu boards (“Judge” par. 15). On July 1, 2007, the New York City Board of Health created a new regulation which requires the calorie count of the food to be on fast food menus (“New” par. 2). The New York State Restaurant Association is currently fighting to reject this law (“Judge” par. 2). The idea of putting the amount of calories on fast food menu boards is currently spreading...
The impact on children and adolescents that derive from the fast food industry raise questions in the details of the nation of fast food. The health of these people is the biggest concern among the issues that have raised questions from adults and health officials around the world and how later on the way these kids are eatin...
Some grocery stores started to post very informative information in the produce section. It labels the nutritional facts next to the item you are considering purchasing. Some of these labels give detail about the vitamins and how it impacts your body. For example, next to bananas at a Wholefoods grocery store the label read high in potassium and will give you energy. Chain restaurants such as, The Cheesecake Factory are required to provide nutritional information on most menu items. The FDA is trying to incorporate the same information on prepackaged meals at grocery stores. “The proposed regulation would require store owners to label prepared, unpackaged foods found in salad bars and food bars, soups and bakery items” (Bream). If we take the time to read these labels, I believe there will be a reduction in obesity. Continued help from the government is needed to ensure this regulation is incorporated at all grocery stores. This support will encourage Americans to select healthier foods over foods that don’t over much
In all the restaurants, the menu tab is full of diverse propositions that could satisfy all the needs and preferences of the clients. In this respect, McDonalds is working constantly on expanding the choice of dishes and products in terms of their quality. For instance, more and more menus and meals have specifically been designed for people who take care of their health and take only low-calorie and nutritious breakfasts. Additionally, there are also means for children and people with allergy for certain products. McDonalds is regarded the most popular an...