Together we can help to feed the world. What would happen if we used more healthy, nutritious ways to preserve food? To keep food fresh from preventing bacterial and fungal growth, artificial preservatives were invented. Even though natural preservatives are abundant and ready to use, most food products still opt for the artificial variety. These preservatives are claimed to be safe, but the truth is, once the food is high on artificial preservatives , then you are in the danger zone.
In the past the Federal Trade Commission has held back from taking an aggressive role in controlling the way food industries advertise. The FTC can legally control the way food companies are advertising unhealthy food to children if the advertisement is misleading. But mostly they don’t have much control, they merely give suggestions. These suggestions ask that the food industries market real food to kids instead of the junk (1). Foods that are low in sugars and saturated fats should be marketed to children, not the food that could cause a child to be unhealthy.
The need for the selected 3rd year Nutrition and Dietetics students of Silliman University to raise awareness about food safety to prevent foodborne illnesses Foodborne illnesses which causes vomiting, stomach ache and etc. Is a common problem but usually taken for granted, especially in places where food safety is not properly practiced by the people. This happens because of the lack of knowledge and improper practice of food safety. According to M&M Technologies (2012) “Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illnesses”. And so, the researchers wanted to find ways that can help raise awareness about food safety.
Some people regard this technology as potentially harmful to human health because we do not know enough about the ways genes operate and interact to be sure of what the outcome of any modification will be. They worry that alterations could accidentally lead to substances that are poisonous or trigger allergies. So can we trust the food we eat? All food products, novel or otherwise, are subject to a system of regulation which should ensure safety and consumer confidence. These regulations set standards that must be met.
Food spoilage makes up the largest portion of food wastage by consumers, and food spoilage is often caused by improper management of food because consumers often do not have the motivation, knowledge, and ability to ensure that food is not wasted (Russell et al. 108). Preventing food waste is not the highest priority for people when they are managing their food but rather a focus on food quality, food safety, food tastes, and diets is what people often place ahead of making sure food does not get wasted. Consumers have some knowledge about how to manage food, but they often do not act accordingly. For example, people tend to maintain a refrigerator temperature that is too high and often do not understand the product’s packaging instructions for storage conditions (van Geffen et al.
Introduction Food security refers to a situation where food is available for a continuous period of time. This applies to various classes of grouping, whether it is at a home level, a national or world level. a unit is considered food secure when its supply of food is sufficient to cater for consumption. Food security, or lack of, has been a major concern for several countries and in the world as a whole. The Food and Agriculture Organization describes food security as a state in which “all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.” (Patel 2013).
This has been compulsory for all food handlers in order to prevent the spread of typhoid fever through food handled by them. I think the consumers know that they play roles in ensuring the safety of the food but they take that easily and do not fulfill their roles properly. When any cases happen regarding food safety or food poisoning, they get mad and blame the other parties. These reflect their attitudes, practices and determine how they respond to the aspects of the quality of the food. Sometimes, the consumers are also not aware or not have the knowledge on food safety.
Lack of ability to fresh and healthy foods is one of socioeconomic factors we have considered in this research, which also as defined as people could not access fresh and healthy foods within the parameters of 2 miles for urban residents and up to 10 miles for rural residents (Walsh, 2011). It is important for researchers to understand the relationships between ability to healthy foods and the levels of food deserts and fast food density, because the levels of ability to fresh, and healthy foods will affect people’s
The fast food industry in America has many drawbacks at the cost of supplying food to the American population. Since many people are ignorant of the process their food goes through in order to become the edible meal they consume, American companies easily take advantage of them. In class, we discussed a “Food Bill of Rights”. I believe that this is necessary in order to keep the food industry safe for the American public and environment. The main focus of my “Food Bill of Rights” is to ensure the fast food industry has the American population’s best interest in mind when producing their food.
In other words, there are high chances of cross-contamination of food during inspections due to weak inspection services and procedures. Worse still, the government may lack the capacity to bring food-borne diseases under control should they break out. Overreliance on imported food however remains the biggest threat to Bahrain food control system as it implies that the food problems in the countries of origin would be imported into Bahrain. One of the proposed or recommended strategies for Bahrain regarding its food control system is the adoption of an integrated approach to food control activities.