Key findings:
1. There is a lot of possibilities to choose nutritionally and environmentally good raw materials to the plate. Wide amount of raw materials gives possibility to form nutritionally rich and environmentally friendly lunch plate.
2. By changing little bit the raw materials can be a significantly change the nutritional and environmental value of meal.
3. The carbon footprint and eutrophication potential are to a greater extent bound together.
4. The consumption amount of each raw material is the most important factor affecting the nutritional and environmental impact of the meal. Example..
5. The intake of toxic substances can be minimized by eating a wide variety of food and avoiding consuming just one ingredient in large quantities.
6.
7. Consumers can reduce the environmental impact by selecting environmentally friendly food items.
8. The “Foodplate” web application is a good tool to illustrate how to put together a healthy and
…show more content…
It is likely, that this trend will continue although at a low rate for many substances. This is because of their extremely slow degradation and capability to be transported far from their initial sites of emissions and releases. Many substances may also be released from the products during their use and long after their disposal. The awareness of environmental impacts of substances released from anthropogenic activities is much higher today than only few decades ago. The future concentrations of the contaminants in the environment and biota are strongly dependent on the human activities. Restrictions, substitutions and banning may decrease the concentrations for many substances in the long run. It has to be in mind thought, that for some contaminants, especially for those that are easily long range transported, restrictions should be made globally in order to achieve the objectives for the
...pened my eyes to the health risks of the food I consume. There is a lot of health risks associated with the foods on the shelves at the supermarket. A food product I ate as a child was Lunchables. At the time I just thought the food was good. Although, now that I am aware of what I put in my body I try to look at the ingredient and the food products I consume before I consume them. The book also informed me of the deceitfulness of people in order to make a profit. A prime example in Chapter eleven is the Kraft Company. The Kraft Company state they want to decrease the amounts of salt, sugar and fat in their products. On the other hand, Kraft creates new products with an increased amount of these ingredients. Many companies state that they try to fulfill the desires of consumers. This idea is wrong. The consumers study what our body craves and uses it against us.
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Every popular belief of food and nutrition is carefully analyzed and debunked by Pollan using various examples from cultural habits, basic scientific processes and relevant studies and experiments. The vast amount of information from numerous, and likely fraudulent, sources reflect the message he is trying to convey: that food is naturally too complicated to study and perfect in science. Each chapter flows smoothly into the next topic as explanations become clearer and more in-depth. His knowledge in the topic and history is strongly demonstrated as well, building his credibility with his audience.
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
Nutrition also plays an important role in student health. Proper nutrition promotes optimal growth and development of children. Researchers generally find that a higher quality diet is associated with better performance on academic test scores and that nutritional status can directly affect mental capacity among school age children (Frisvold). Teaching students about the benefits of good nutrition will help them stay healthy throughout their growing years. “My plate” is one of the easy and interactive tools they can avail to assist them in making healthier food
The book The No-Nonsense Guide to World Food, by Wayne Roberts introduces us to the concept of “food system”, which has been neglected by many people in today’s fast-changing and fast-developing global food scene. Roberts points out that rather than food system, more people tend to recognize food as a problem or an opportunity. And he believes that instead of considering food as a “problem”, we should think first and foremost about food as an “opportunity”.
David Robson unites chocolate lovers and ecologists alike with his article asking if junk food is better than healthy food for the environment. He researches the carbon footprint for the production of one hundred calories of food. He doesn’t include any macromolecules in his research, his research is aimed purely at measuring the ratio between carbon dioxide production and calories. Regrettably he reminds readers that this is not an excuse for a root canal, but a thought to keep in the back of our minds when we consider a well-balanced diet (Robson, David). The general field of study his article best represents is Ecology. It relates to the information covered in the textbook and this course through metabolism and ecosystems.
On my journey of weight loss, I am learning what foods are considered harmful and the effects eating them has on the body. In order to improve the health of myself and my family I must focus on the food I should include in my daily meals rather than foods I should avoid.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
In order for us to maintain our lives, we need to consume food to supply nutrient-needs for our bodies. As the global population increased, the demand for food also increased. Increased population led to mass production of foods. However, even with this mass production, in under-developed countries, people are still undernourished. On other hand, in developed and developing countries, people are overfed and suffering from obesity. In addition, the current methods of industrial farming destroy the environment. These problems raised a question to our global food system. Will it be able to sustain our increasing global population and the earth? With this question in my mind, I decided to investigate the sustainability of our current global food system.
MacLennan R, Zhang A. “Cuisine: the concept and its health and nutrition implications-global.”Asia Pacific J Clin Nutr. 13.2(2004):131-135. Print.
Today, more and more people pay attention to healthy lifestyle. People are not only concerned about whether you can eat, people are more concerned about whether you eat healthy. People attach so much importance in the diet of healthy, they understand the nutritional value of things is even more important. Only specific understanding of the nutritional value of food can only be a better choice for their own healthy living. But a lot of people for some very common nutritional value of foods often have a wrong understanding. I think that people in the pursuit of a healthy lifestyle before, should pay attention to the nutritional value of different foods.
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).
Efforts to improve the standard of living for humans--through the control of nature and the development of new products--have also resulted in the pollution, or contamination, of the environment. Much of the world's air, water, and land is now partially poisoned by chemical wastes. Some places have become uninhabitable. This pollution exposes people all around the globe to new risks from disease. Many species of plants and animals have become endangered or are now extinct. As a result of these developments, governments have passed laws to limit or reverse the threat of environmental pollution.
When we prepare our own food, we know exactly which ingredients and how much is going into our food. Instead you don’t have to think about the unhealthy cooking methods and ingredients going into your food. For instance, most restaurants have meals that are high in fat, salt, sugar, and would use butter or oils with trans fats. While at