The conventional American meal lacks visibility and transparency; not only does its price contain other hidden costs; it has a highly twisted and complicated food chain. It is almost impossible to trace the source of all the ingredients used in the typical McDonalds package as the preservatives used in the soda pop may come from various laboratories and factories around the world.
However, the organic alternative is not faultless either; it has betrayed its initial ideals and now sells false narratives to buyers. Consequently, consumers are stuck with the hunting and gathering option, which is idealistic at best and impractical at worst. Indeed, there is no tenable choice for the health-conscious, price-sensitive and environmentally-aware food consumer.
Items
When purchasing the items, it was evident that the producers wanted to stir up feelings of attachment to nature and thus transform ones shopping experience into an adventurous feat. The products chosen for analysis were milk, eggs, tomatoes and lettuce. All items were purchased from Whole Foods. Michael Pollan affirms that
Taken as whole, the story on offer in Whole Foods is a pastoral narrative in which farm animal live as much as they did in the books we read as children, and our fruits and vegetables grown on well-composited soils in small farms.. (Pollan 137)
These assertions illustrate how far manufacturers are willing to go in order to get their share of the consumers expenditure. Everything about the bottle of milk reflected this narrative. It had a picture of a healthy herd of cattle grazing in the green and thick country side. The label stated that the milk came from cows that lived freely in stunning plains.
This conjured up images of a truly organic experience. However, one had no way of verifying that the cows actually grazed all day or ate grass. Numerous inorganic milk bottles contain similar images, so these could not be used as evidence for actual practices. Furthermore, the company did not commit itself to the ideal organic movement by revealing what the cows ate.
It could be possible that the cows ate corn all day hence causing them to be pumped with antibiotics (Pollan 22) as the author clearly explains. Therefore, the description on the label was a narrative that the organic companies wanted to sell to the typical shopper. It should be noted that the label also talked about the absence of ultra pasteurization.
While the concerned company had still pasteurized its milk, it wanted to market itself as different from other competitors because it did not subject its milk to as much processing as the ultra pasteurized ones. The milk product was not that different from other competing products because it was still subjected to factory practices.
This process often destroys natural ingredients, and thus tramples upon the values of the organic movement. It was indeed a narrative designed to market the milk as natural and different as buyers could possibly imagine, but these assertions were simply not true.
The eggs came from a free-range poultry farm. It was described as one that is comfortable and well spaced. The concept of free-range seemed quite authentic and true to organic ideals. Fortunately, the label was complemented by a brochure about the agricultural practices in the farm.
The company owners had verbally described the living conditions in the farm. However, since Pollan urges buyers not to settle for these simplistic narrations, one should carry out an investigation on those claims. A number of internet blogs and websites talked about the practices in the farm. After reading these reports, it became clear that not all the poultry in the farm are free-range.
Most of them were sheltered and only allowed to come out after a few weeks. The narrative on the label did not give false information per say; it manipulated its prevailing conditions. This poultry farm avoided talking about the technical details; it only gave buyers a story about the kind of environment that the poultry lived in.
The lettuce and tomatoes were taken from the same company; Earthbound. The label on the tomatoes talked about how the tomatoes had been grown in an organic environment with no fertilizers. The label on the lettuce talked about the philosophies of the concerned company. It described how effective the company had been in supporting local farmers and providing natural products.
Although the two products were marketed as organic with a simply food chain, it is evident that they belong to one of the largest organic industrial conglomerates. This organization does not support local communities because it utilizes a complex distribution system. The narrative wanted to sell pastoral ideals even though Earthbound no longer subscribed to them.
Shoppers are meant to feel a connection between the sentiments on nature and traditional farming culture. This offers them an opportunity to reconcile their worlds with the spontaneous and natural one on the label.
The perfect meal
This process requires a lot of time; after trying to make my own perfect meal, I started to doubt the feasibility of Pollans recommendation. It would be a wonderful idea to cook local and fresh food, but this would prevent me from engaging in other activities. It took me one week to prepare this perfect meal. As if that was not enough, I had to learn about the culinary skills needed to prepare the meal from scratch.
After catching the fish, I had to learn about scaling and how to get fillets from a real fish. This type of meal preparation could be more of a ritual rather than a daily endeavor or a way of life. In the past, I used to purchase my meals from restaurants because I had to attend class and do other things during the day.
Preparing a meal in that manner implies carrying packed lunches, which go bad easily or get too cold to enjoy. I think this perfect meal concept is too tedious and idealistic for most Americans like myself.
The meal consisted of fish, peanut soup, cabbage and potatoes. I knew of some friends who had their own small backyard farm, so I told them about my project and the fact that everything needed to be as fresh and local as possible. I had lived with them for some years so I was confident about the organic nature of their potatoes.
These were simply boiled and peeled. I could not fish, so I decided to ask my two cousins to help me out with that task. We spent one full day trying to catch something but with no avail. A tour guide in the area came to the rescue; he caught a medium-sized fish, which would be enough to feed ten. I learnt about scraping the scales from the fish then baked it in an oven for two minutes.
For the peanut soup, I needed some onions, tomatoes and peanuts. It was hard to get fresh farm nuts so I asked my parents for some help. Their childhood friends referred me to a place where nuts were grown naturally. After obtaining the nuts, I crushed them using my blender and fried the tomatoes and onions using olive oil.
I then mixed the ground peanuts with cold water and added them to the tomato mix. The cabbage was simply cut and served as a salad. The cabbage, tomatoes and onions all came from my friends who had also donated the sweet potatoes. After all was said and done, I felt like I had accomplished something great; I ate in full consciousness of everything involved in feeding myself (Pollan 8)
Conclusion
Omnivores, especially in America, have minimal options; the fast food and manufactured industry is just too unhealthy. The organic industry is laden with marketing narratives that reveal little about what really goes on in the production of these foods. After trying to prepare my own perfect meal, I realized that it would be too impractical. If most households must prepare the perfect meal, then they would have to be greatly inconvenienced.
Works Cited
Pollan, Michael. Omnivores dilemma: natural history of four meals. NY: Penguin Press, 2006. Print.
The modern world is changing rapidly and people have been changing alongside. Mass production and mass consumption have become a talking point and many people associate these concepts with the recent problem of obesity. Thus, lots of people accuse companies of turning them into victims of the advertising campaigns.
More so, people sue McDonalds (as well as other fast food companies) trying to prove that the fast food chains are responsible for their poor health conditions (Super Size Me). A lot of Americans believe they have been manipulated as fast food companies started affecting their decisions since their childhood.
For instance, Schlosser notes that the founding father of McDonalds used to believe that a persons brand loyalty may begin as early as the age of two and paid special attention to marketing to children (31). Nonetheless, people tend to blame others for their own mistakes and eating habits are no exception.
No one has ever made Americans consume so much junk food as it was their own decision which cost a lot for their health. Now, it is high time to face the reality and admit that each individual is responsible for his/her own life and for his/her lifestyles and eating habits.
Clearly, it is time to face the problem and become responsible. No one is blaming nightclubs (or people having parties) for poor health of those who spend sleepless nights. People understand that overtiredness and nervousness as well as poor health condition are results of certain lifestyles. People also admit that living such lives is individual choice and no one is responsible for negative effects of such decisions.
Likewise, eating habits are developed within families. Children copy their parents eating habits and develop their understanding of what is right and what is wrong.
Balko stresses that the US government is spending a lot of funds to promote healthy lifestyle (113). The researcher also notes that obesity has become a problem of all Americans rather than obese Americans. Admittedly, each individual has to make his/her own decisions and pay only for his/her own mistakes.
Of course, some people may argue that Americans have been told for several decades that fast food chains are reflection of the modernity where time is priceless. These people may claim that fast food companies have deceived Americans as they have not said anything about the dark side of the industry.
Fast food companies try to affect very young consumers who cannot make right decisions yet. Schlosser stresses that McDonalds as well as other fast food companies have acted unethically as they have marketed their products to children who can be easily persuaded (32).
Lots of people claim that their mindset was affected by the fast food companies who are often seen as symbols of the American way of life. They argue that fast food companies focused on promoting their products and concealed the truth about numerous negative effects.
Nonetheless, it is noteworthy that negative effects of fast food have already been revealed. One of numerous illustrations of the harms of fast food is Spurlocks experiment involving the change of his eating habits to prove that fast food does pose threats to peoples health. The filmmaker concludes that thirty days of fast food led to serious changes in his body that could result in deterioration of his heart, liver, blood (Super Size Me).
At that, it is important to stress that during the thirty days Morgan Spurlock was eating a lot of fast food and had no exercise. Therefore, deterioration of his health was caused by unhealthy eating and lack of exercise. Hence, people are now aware of the negative effects of unhealthy lifestyle though they still blame fast food companies.
Apart from the health aspect of the issue, some people focus on social implications. Some people state that the food is tasty and it is fast and cheap (Super Size Me). These people claim that lots of Americans are forced to eat this food as they simply cannot afford having healthy eating habits.
Admittedly, fast food does save a lot of time as people do not have to cook and they can even eat on their way to work. This food is also cheap compared to menu of non-fast food restaurants.
However, this argument is rather weak as no one really forces Americans to buy anything and the food still costs money. Of course, fast food is very cheap compared to other restaurants. Though, it is still cheaper to buy products and cook healthy food.
People will have to spend some time cooking but this is not a high price for being healthy. Moreover, families having serious financial constraints can save significant amount of money if they stop eating out and start preparing their meals at home.
Therefore, it is not about financial benefits. It is all about peoples laziness. Lots of Americans find it easier to grab something in McDonalds rather than take pains and shop, cook, lay and clear the table. Again, this is each individuals choice and one cannot blame the government for giving companies the opportunity to grow and sell their products at lower prices.
It is necessary to point out that Americans have blamed the government and the latter enacted numerous laws aimed at promoting healthy lifestyles and helping obese people solve their issues. However, the laws and incentives are ineffective as people still have unhealthy lifestyles and tend to blame others. In fact, there is an effective way to address the problem.
People are likely to make better decisions when someone else isnt paying for the consequences (Balko 113). Thus, people will still enjoy their little (but very harmful) habits as they know they are not alone and the rest of the American society will help them cope with the problem. Though, if each individual understands that he/she is totally responsible his/her choices, all people will start making better and more responsible choices.
On balance, it is possible to state that fast food companies cannot be blamed for increasing rates of obesity. The companies are only trying to sell their products. Nevertheless, people eating fast food have to make right choices. They have to understand that only they are responsible for their own health. At present, people are aware of the negative effects of fast food and there is no dark side anymore.
There is no need (and it is quite useless) to promote healthy lifestyles if people understand that they can blame somebody else (fast food companies, government, etc.). It is important to make people see that there is nobody else as each individual is responsible for what he/she eats.
Works Cited
Balko, Radley. Are You Responsible for Your Own Weight? Time 07 June 2004: 113. Print.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Mariner Books, 2012. Print.
Super Size Me. Ex. Prod. Morgan Spurlock. New York, NY: Samuel Goldwyn Films. 2004. DVD.
The Oriental culture has always been a closed book for the rest of the world. However, it is not only the mystery, but also the specific charm and exotics that catch the attention of the Western people and make them explore the wonders of the East. The Eastern cuisine is no exception, which makes a great case for checking on some of its most exotic elements.
Even though the Eastern cuisine has been unknown to most of the Western culture for centuries, the plant called cumin, or jeera, has been exported from the Eastern countries to the West for several centuries, making the world taste the Oriental cuisine and get a touch of exotics with a single taste of the exotic plant known as jeera, or cumin.
Before going any further, it is necessary to introduce the subject matter to the audience. Though no longer something from the other universe, cumin is still a pretty exotic plant and rather original species for most of the European and American continents, cumin is known among botanists.
Belonging to the family of apiaceae, cumin shares the typical features of the plants of the given group. According to Rita, Aninda and Animesh, Cuminum Cyminum L. (Family: Umbelliferae, common name Cumin, Safad Jira, Zeera) is an important seed spices of commercial importance (202). It is also quite peculiar that the plant is used not only as spices for Asian cuisine, but also as a raw material for medicine:
The annual herb (seeds and essential oil) possesses potential therapeutic uses (antibacterial activity against Pseudomonas aeruginosa, antioxidant, anti-inflammatory, antidiabetic, anticancerous among others) including Ayurvedic medicine (dyspepsia, diarrhea, jaundice, also considered stimulant, carminative, stomachic, astringent, etc.). (Rita, Aninda and Animesh 202)
Therefore, the plant is known not only for its palatability, but also for the effect it has on people having certain diseases. However, for the given research, the focus is going to be on cumin as a sort of spices. A unique and really peculiar object for a study, cumin is worth taking a closer look at.
Diving deeper into the history of cumin and its origin, it is quite peculiar to note that the people who started the tradition of adding cumin to their dishes, surprisingly enough, were not the residents of the East, as it would be most logical to suggest.
Another group of Mediterranean residents, the population of the Ancient Greece were the first people to use the plant which had such fabulous smell as a flavor and taste enhancer for their dishes. Unfortunately, it is practically impossible nowadays to find out which dish was the first to contain a pinch of jeera in it; however, it is a historical fact that the Ancient Greeks were the first people to discover the delightful taste of cumin:
The near magical properties of Cumin have been known to mankind since ancient times. Native Syria where it thrives in the hot and arid lands it was known to Turkey, Greece and found its way to Spain from where the word cumin passed on to Western Europe and the English language. (Spice Encyclopedia para.13)
Therefore, it can be considered that the Ancient Greeks were the first people to taste cumin. However, the given hypothesis seems rather questionable, since the plant comes from Syria, which means that the Syrians were supposed to be the first people to discover the properties of jeera.
It could be assumed, though, that the medical specifics of the plant were the focus of the Syrians, while the taste was not considered anything special. Anyway, despite the obscure history of discovery, cumin has integrated into the lives of millions of people in the modern world, which means that its first discovery and application are curious, yet not quite relevant facts.
To start with, it will be necessary to take a look at the countries which cumin has originated from. As one must have thought, the plant was cultivated in the Asian region, which is practically why the plant is popular in the East so much. As a matter of fact, it can even be considered that cumin, or jeera, is a specific symbol of the Asian countries.
However, it would be better to say that jeera could have been the symbol of Mediterranean countries; according to what trustworthy sources say, this is where the plant came from. Taking a closer look at the map of jeera origin, one can see distinctly that the Mediterranean area is exactly where cumin comes from:
Figure 1. The Areas of Cumin Origin.
Despite the fact that the Mediterranean area includes not only Syria, Iran and Turkey, but also a number of European countries like Italy and Greece, it is rather weird that cumin is not cultivated in the latter.
Perhaps, the plant has become so closely intertwined with the Easter culture over the centuries that Italy, Greece and other Mediterranean countries do not consider cultivating cumin as an option. Anyway, judging by the evidence offered in the Figure 1, it can be suggested that Mediterranean area, especially Iran and Syria, were the epicenter of cumin growth.
Considering the above-mentioned information about the countries where cumin was found first, one can possibly guess the sources in which cumin was first mentioned, as well as what nation and at what time period discovered the given spices.
As one must have guessed, the history of cumin discovery and first attempts at using it root deep into the history of the humankind and start since the beginning of the era of Anno Domini. According to Boning, Bible was the book which mentioned cumin first as a plant used in cooking.
Boning claims that It has been employed as a spice since biblical times (79). As a matter of fact, cumin gets even its own mentioning in the Bible. As Hoffman and Hoffman explain, cumin is another spice that predates Biblical times. In Matthew 23, Jesus says: & ye pay tithe of Mint and Anise and Cumin (18).
Therefore, it can be considered that, in the course of its long and proud history, cumin was best known for its taste and the way it could be used in cooking.
Nevertheless, even with all its incredibly delicious taste and the flavor enhancing abilities, cumin has been unknown to a great chunk of the Western population for quite long, and it was not until the era of the Spanish explorers that cumin became famous all over the world. According to Boning, The Spanish introduced cumin to the Western Hemisphere (79), which the humankind will always be grateful to Spain for.
However, despite the fact that cumin originated in the Mediterranean area, it is produced in a number of countries, some of which do not all under the category of Mediterranean ones.
Taking a closer look at the places where cumin is produced, one can possibly understand the true value of the plant and figure out whether cumin is a significant element of the total range of products which are exported from Asian countries into the Western countries.
It is essential to emphasize that, even though cumin originates from the Mediterranean area, it could have been easily transported to any other place of the world and, therefore, cultivated in a completely different place quite successfully.
Of course, such factors of cumin growth as climate, especially humidity and temperature must be taken into account when analyzing tits places of cultivation, yet the fact that cumin could be spread all over the world cannot be denied.
Figure 2. World Map of Cumin Production.
Analyzing the evidence sown in the Figure 2, one can come to the conclusion that cumin is produced nowadays mostly in the countries of the Mediterranean area, i.e., the area where the plant actually comes from. However, a second glance at the map shows that cumin is also exported from India, which is quite peculiar given the fact that India was not the country where the plant has come from.
There can be various explanations as for the above-mentioned fact. Among the most obvious ones the geographical location seems legit enough. Indeed, it can be considered that the Indian climate is quite close to the Mediterranean one, which makes India a perfect place to grow cumin in, with the annual production rates making 30,000 tons of cumin (Cumin Mandi Rates para. 1).
The latter is basically predetermined by the specifics of the plant. According to Boning, Cumin is adaptable and relatively easy to gro. It performs best in the sun and prefers a dry, Mediterranean-like climate. It is fairly drought tolerant (Boning 79), which explains why cumin cannot be cultivated in such countries as Great Britain with its mostly rainy and windy weather, and South America with its tropical climate.
Another peculiar change of location is Turkey. Even though cumin was not originally grown there, it is still quite understood what made the population of the country start growing the plant. With its specific taste, it completed the Turkish cuisine and seemed its integral part.
Finally, the issue of consumption of cumin must be touched upon. It is quite understood that the population of the countries which grow cumin uses it in their daily cooking and considers the spices a part and parcel of their cuisine; however, when it comes to the rest of the world, it seems rather doubtful that a great chunk of the population would accept something that distinct and different from the Western culture as cumin.
However, weirdly enough, the aforementioned assumption has proven completely wrong; as it turns out, there are a number of Western countries and cultures which use cumin in their cuisine. Taking a glance at the worlds major places of cumin consumption, one can easily evaluate the importance of the given plant.
Figure 3. World Map of Cumin Consumption.
As the map shows, the main spots of cumin consumption are Japan, Brazil, the United Kingdom and the United States. Analyzing the obtained information, one must say that the results offered in the map are rather surprising.
Indeed, if the consumption of cumin in Japan can be easily explained by the fact that Japan is an eastern country and, therefore, must have been influenced by other eastern culinary traditions, the fact that cumin is a traditional spices in, say, Great Britain, is rather surprising.
Moreover, such a country as Brazil, which is so detached from the Asian continent that it must have literally nothing in common with the latter, is one of the worlds greatest consumers of cumin, which is another surprise. However, it is worth noting that the situation in the USA, where cumin has obviously become an integral part of culinary, is not as much surprising.
Indeed, being a place where one can find the representatives of literally every other culture, there must be a huge chunk of Asians among immigrants; consequently, in their own diaspora, they use cumin in the process of cooking, which makes the USA one of the worlds leaders in cumin consumption.
Weirdly enough, cumin has become not only a plant used for certain purposes in the Eastern cuisine. Moreover, cumin is even more than simply a symbol of the East. Tightly intertwined with the very spirit of the East, cumin is associated with a number of superstitions. Which is even more important, cumin is nowadays associated with a number of superstitions:
Many superstitions are associated with cumin. A happy life awaited the bride and groom who carried cumin in the wedding ceremony. If the seed was cursed when it was planted, it would produce a wonderful crop. (Hoffman and Hoffman 18)
The above-mentioned signifies that cumin has become the symbol of the East, a part and parcel of the Eastern culture. Although it used to be the element of the Oriental cuisine several decades ago, it seems to have spread all over the world nowadays and is used by literally everyone.
Perhaps, due to its specific flair and exotic origin, cumin has become one of the most easily recognizable elements of the Eastern cuisine and at the same time has settled in the Western culture as well, therefore, creating a cultural paradox.
Among other essential issues concerning cumin, its impact on peoples health and well-being must be mentioned. On the one hand, it might seem that such a seemingly insignificant element of ones diet as spices can hardly have any tangible effect on ones health.
On the other hand, it is essential to keep in mind that a human body is a fragile system which is subject even to the least noticeable outside impact. As claim, the idea that spices can have any possible effect on peoples health has been questioned for a considerable amount of time:
The importance of herbs and spices, which have been used as flavour enhancers since ancient times in different cuisines all over the world, is only beginning to surface. Spices as defined by the US Food and Drug Administration are aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition (Bhattacharjee and Sengrupta para. 1)
Nevertheless, it can be still suggested that cumin can also possibly have certain impact on the way peoples organisms work. Indeed, if considering the work by Bhattacharjee and Archana, one will be able to make certain that spices in general and cumin in particular do have considerable effect on peoples health.
To its credit, one must admit that the given effect is mostly positive. According to Bhattacharjee and Archana, cumin can be possibly used of cancer prevention:
Results from a study conducted to assess the affect of cumin on experimentally induced forestomach and uterine cervix tumorigenesis in Swiss albino mice showed a significant inhibition of benzo(a)pyrene [B(a)P]-induced stomach tumor burden (tumors per mouse) by cumin.
Cervical carcinoma incidence was also found to be reduced in the cumin treated group compared with the 3-methylcholanthrene (MCA)-treated control group. (Bhattacharjee and Sengrupta para. 5)
Thus, it seems that cumin ha all reasons to become an important element of every single cuisine of the world; with its specific taste and the effect that it has on peoples health, the plant seems to be a truly miraculous creation. No wonder that jeera has entered so many world cuisines. However, to see the full impact of cumin on the world art of culinary, it is necessary to consider several cuisines which have been influenced by cumin most.
One of the most graphic examples of a cuisine shaped by the use of jeera is the one of Latin America. Although taking the entire continent to show the effect of cumin on a certain cuisine should actually be considered a major generalization, in the given case, such generalization is an absolute necessity, since cumin has affected a number of countries in Latin America.
To start with, the given spices have shaped the Mexican cuisine a lot, which Tainer and Greins emphasize: Cumin, oregano, garlic, onion, coriander, sesame seed, cilantro, and red pepper and to a lesser degree bay leaves, allspice, clove, cinnamon, sesame seed, and anise are all used in Mexican cooking (Tainer and Greins 224).
However, Mexican cuisine is not the only one which has been inspired greatly by the famous spices. According to Tainer and Greins, such cultures as the Puerto Rican and the Cuban one have also been inspired by jeera when developing their cuisine. A cross between the Spanish and the Mexican cooking, the given cuisines also use jeera as a specific enhancer of taste, making the dish unique.
As Tainer and Greins assure about the Puerto Rican and Cuban cuisines, The ingredients in both are very similar. Garlic, cumin, oregano, bay leaves, onion, cloves, nutmeg, ginger, thyme, cilantro, cayenne, cinnamon, black pepper, turmeric, and paprika are common spices in Spanish-Caribbean cooking (Tainer and Greins 224).
Therefore, it is obvious that the world would have lost a lot if the famous plant had not been exported.
Now that every single cook knows what this plant is and how to use it to make the dishes taste even more delicious, it I obvious that with the help of jeera, the world has a chance not only to taste the Oriental cuisine and make the Western dishes more exquisite, but also to explore the Eastern world a little bit better, and perhaps, even to plunge into the depth of the Oriental philosophy, with its specific pace and the specific thoughtful mood which the latter sets one into at once.
Once completely unknown to the rest of the world, cumin nowadays links the East and West, which makes jeera a part of the world history.
Boning, Charles R. Floridas Best herbs and Spices. Sarasota, FL: Pineapple Press, 2010. Print.
Cumin Mandi Rates 2012. Web.
Rita, Paul, Mandal Aninda and Datta K. Animesh. Cumin (Cuminum Cyminum L.; Umbelliferae) Cultivation in west Bengal Plains, Kalyani, Nadia. International research Journal of Pharmacy 3.2 (2012): 202-205.
Spice Encyclopedia 2008. Web.
Tainer, Donna R. and Anthony T. Greins. Spices and Seasonings: A Food Technology Handbook. New York, NY: John Wiley & Sons, 2001. Print.
According to Karnik and Kanekar (2012), the prevalence of obesity among children aged between 8 and 16 years has been on the increase, leading to increased health concerns.
This paper examines the implications of a three week intervention plan to reduce children weight. It also aims at identifying whether innovative and fun interventions can encourage children to live healthy lives.
The first step in identifying strategies to control obesity in children involves acknowledging the causes, which include genetic factors, environmental factors, and behavioral factors (Karnik & Kanekar, 2012).
The interventions used in the three weeks involve the influence of behavioral factors and environmental factors. Behavioral factors involve the consumption of high energy foods with minimal physical activity, which leads to a buildup of sugars in the body.
Environmental factors, on the other hand, involve the effect of the setting, such as home, school and community, on food intake and physical activity (Rahman, Cushing, & Jackson, 2011).
The idea of a camp, away from the usual environment, is aimed at minimizing the psychological and social health issues such as negative social progress due to their environment.
The interventions will be administered in a three week camp for only obese children. This is necessary for the self-esteem of the children since there will be no stigmatization from their peers or adults (Theodore, Bray, & Kehle, 2009).
The interventions used in the camp are play-based, in order to influence the children into engaging in physical activity and appreciating nutrition-based education.
The interventions include board games to help them understand nutrition and learn various physical exercises, and interactive multimedia and virtual educational games to enhance decision making build self-esteem for healthy eating conduct (Rahman, Cushing, & Jackson, 2011).
One of the interventions involves a teaching tool that is based on a game that emphasizes four fitness components namely cardio-respiratory endurance, muscle strength, muscle endurance, and flexibility (MCHA, 2011). The game requires a player to roll the dice and move on a board.
Depending on the square where the child lands, he is required to do the fitness activity indicated such as seal walking, sit-ups, jumping kicks, or monkey dance (MCHA, 2011). The second intervention involves the children taking up a journalism role and forming a story by piecing various health and nutrition newspaper and magazine articles and pictures on a board (MCHA, 2011).
The third intervention involves the provision of nutrition and physical activity education. The process requires a combination of specially designed equipment and multiple game activities in order for the fitness instructor to inform the children of various components of exercise (MCHA, 2011).
The final intervention will employ an interactive website for students to identify their nutrition and physical activity needs, and create activities that they can undertake in their free time as a way to encourage them to continue eating healthy and engaging in physical activity after the camp.
The children will be introduced to the program and tools, whereby they will sign up, pledge their commitment to the 60 minutes a day program, learn to design healthy activities for eating and exercising, and tracking their health progress (MCHA, 2011).
At the end of the camp, the children will have acquired the necessary tools and knowledge to make healthy food choices and exercise regularly. These innovative interventions aim at encouraging the children to make appropriate decisions and appreciate the merits of their preference in living a healthy life.
References
Karnik, S., & Kanekar, A. (2012). Childhood Obesity: A Global Public Health Crisis. Int J Prev Med, 3(1): 17.
MCHA. (2011). Childhood obesity community action plan. Montgomery: Montgomery County Health Alliance.
Rahman, T., Cushing, R. A., & Jackson, R. J. (2011). Contributions of built environment to childhood obesity. Mt Sinai J Med, 78, 4957.
Theodore, L. A., Bray, M. A., & Kehle, T. J. (2009). Introduction to the special issue: Childhood obesity. Psychol Sch, 46, 693694.
The human body requires energy to be used for various activities. Different amounts of energy are required by various activities in the body depending on their intensity, frequency and duration.
For instance, the rates of metabolism in men and women are not similar because they have different physiological characteristics. Women produce and use more energy than men and this means that their metabolism rate must be faster and higher. This discussion examines fat oxidation rates and presents various approaches used to calculate energy requirement values.
Background
People developed obesity when there is a reduced exercise maximal fat oxidation. Their bodies produce a lot of energy that is unused; therefore, it is stored as fats under the skin and this causes abnormal increase in weight. Other people have energy oxidation problems and this causes an increase in body weight even if they exercise regularly.
This lab report will examine the various processes involved in fat oxidation and use the gold standard test to determine the work rate at which a subject reaches the maximum rate. The report is informed by the fact that the optimization of fat metabolism is an important process that helps the body to perform its work properly and enables people to stay healthy.
It is important to understand that fat oxidation rates vary depending on various factors. This rate increases and decreases depending on factors that affect metabolism and respiration. In addition, issues like high exercise intensity affect the rate of fat oxidation while carbohydrate oxidation rate has a direct proportional relation with increase in exercise intensity.
This means that when a human body is involved in an active activity that requires a lot of energy the process of fat oxidation increases until a maximum optimal rate is achieved. Then it begins to slow down as exercise intensity increases beyond the fat oxidation levels. On the other hand, carbohydrate oxidation increases and maintains a positive trend with increase in exercise intensity.
People should understand that fat oxidation rates are influenced by various factors. First, sick people have lower fat oxidation rates compared to healthy ones because they are inactive and do not do activities that require a lot of energy. Therefore, they use less energy and that is why their metabolism rates are lower.
In addition, older people use less energy compared to young ones because they spend most of their time sleeping or sitting. Therefore, they do not need a lot of energy and that is why their rates of fat oxidation are lower. Metabolic disorders can also affect the rate of fat oxidation and increase or decrease it depending on the factors affected by a disease. It is necessary for people to understand their maximal fat oxidation to ensure they practice healthy and appropriate weight loss and endurance training programs.
Experiment
The report is obtained from a laboratory experiment that involves three classes. They are classified according to age, health condition and physical exercises involved. Each group is exposed to a set of similar experiments to test and record their fat oxidation rates. The individual is supposed to cycle for five minutes at each energy intensity level.
This means that there are three intensity levels (slow, moderate and very fast) and all subjects are supposed to complete a full cycle of five minutes each. There will be a three minute break between cycles to ensure subjects drink water for rehydration. It was necessary to include this stage in the experiment to ensure individuals do not become dehydrated. Dehydration increases metabolism rate and this means that this will interfere with the fat oxidation results.
The experiments subjects were selected randomly to ensure the population is represented by the sample selected. The recordings of the rate of perceived exertion (RPE) were recorded in the last minute of each stage to ensure the records represented the fat oxidation rate at its maximum level. Lastly, the number of revolutions of the cranks (cadence) was kept constant at between 70 and 80 times.
Calculations
Estimated Maximal power
This figure is arrived at by subtracting the volume of carbon dioxide produced when an individual is not cycling (normal fat oxidation) from the amount of carbon dioxide produced when the body is exposed to high exercise intensity. The maximal power of a 20 year old can be calculated as follows.
Work rate= (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-20=170 x 20= 3400
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 3400-672/10= 272.8=273
However, this value (273) should be increased by 20% because this is an oxidation rate for an energetic person. The figure would have remained the same if it were for old or sedentary people. It is necessary to explain that most people aged between 15 and 35 are very energetic. Therefore, their bodies are used to energy intensive activities and that is why their fat oxidation rates are usually higher and they reach the optimum level quickly.
Calculations for 30, 40, 50, 60 and 70% Powers
Work rate= (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-20=170 x 20= 3400
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 3400-672/10= 272.8=273
Work rate at 30%= (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-30=160 x 20= 3200
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 3200-672/10= 252.8=253
Work rate at 40% = (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-40=150 x 20= 3000
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 3000-672/10= 232.8=233
Work rate at 50%= (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-50=140 x 20= 2800
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 2800-672/10= 212.8=213
Work rate at 60% = (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-60=130 x 20= 2600
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 2600-672/10= 192.8=193
Work rate at 70% = (Peak VO2 ml/min VO2 unloaded ml/min)/10
Peak VO2= 190-70=120 x 20= 2400
VO2 Unloaded= 150+ (6 x 87) =672
Maxpower= 2400-672/10= 172.8= 173
Calculations of Fat Oxidation Rates
Fat oxidation (g/min) = 1.67 x VO2 (l/min) 1.67 x VCO2
At 30%=1.67 x 1774.493 -1.67 x 28.31341
=2,963.40331-47.28344647
=2. 916 g/min
At 40%=1.67 x 2012.801-1.67 x 112.5945
= 3361.37767- 188.032815
=3,173.34 g/min
At 50%= 1.67 x 2398.1-1.67 x 124.8349
= 4,004.827- 208.474283
=3.796.36 g/m
At 60%= 1.67 x 2780.633 1.67 x 131.647
=4,643.65711- 219.85049
=4,423.80662 g/min
The load at 605 elicits maximal fat oxidation because it requires more energy to peddle the bicycle at this stage. An individual uses more energy at the third and fourth stages because the body is already used to strain. The subjects are psychologically prepared for the tasks ahead of them. Therefore, their bodies are already prepared for cycling and the fat oxidation process starts even before they start cycling. Maximal fat oxidation occurs at this stage because the subjects require extra energy to maintain a low body temperature.
Gross Mechanical Efficiency at 30, 40, 50 And 60% Power
At 30%= 0.01434034416/ 2, 916 x 100
=4. 18 x 5
=20.9%
At 40%=0.01434034416/3,173.34 x 100
=4.52 x 5
= 22.5%
At 50%=0.01434034416/3.796.36 x 100
=3.78 x 5
18.9%
At 60%=0.01434034416/4,423.80662 x 100
=3.24 x 5
=16.21%
Graph of Power Output versus Fat Oxidation
Graph of Heart Rate versus Fat Oxidation
Table Completion
Power
Power
Heart rate
V02
V02
VC02
Fat oxidation
Gross mechanical efficiency
% Max power
Watts
bpm
l/min
l/min/kg
l/min
g/min
%
30
2.9
340
20.5
170
4.1
2, 916
20.9
40
3.2
389
22.5
160
4.52
3,173.34
22.8
50
3.8
323
18.9
150
3.78
3.796.36
18.9
60
4.4
301
16.21
140
3.24
4,423.8
16.21
The gross efficiency for the 70% maximal power segment was not calculated because of the following reasons. First, it is not easy to record the amount of energy used during an optimal level because the production of carbon dioxide affects the rate of respiration. In addition n, the human body works best under some conditions and their efficiency slows after reaching the maximal levels.
The results obtained from the lab report show that the 60% maximal power segment was the optimum level at which there was maximum oxidation of fats. Therefore, further results obtained after this level is reached do not have significant impacts on the results of the lab report.
Secondly, the optimal level of 70% indicates that the activity has reached its end. Therefore, there is no further activity to require additional energy. Therefore, the process of fat oxidation does not take place because respiration has hit its peak. People that participate in short races reach their optimal levels faster than those that run long distances. Therefore, cyclists in the 70-% optimal level reached their maximal percentile and this marked the lastly phase of the fat oxidation process.
Thirdly, the energy required to propel a cyclist to reach the high level energy intensity level is maintained until the end of a journey. The subjects in this research struggled to achieve the optimal fat oxidation levels and this means that a lot of energy was use in the initial stages.
It is necessary to understand that high level of energy is required during the first two minutes because the cyclist had to cycle their bicycles to ensure they gained speed. However, there was no need for more energy to propel the bicycle because there was no other distance to be covered. This means that the last stages of a high energy activity does not involve fat oxidation, the fat oxidized during the first stages is usually enough to give the body adequate energy to complete a task.
Comparisons between Stiesen et al, 2006 Study and this Labs Report Oxidation Scores
Stiesen et al, examined the fat oxidation rates of 17 women (eight trained and nine untrained on endurance). They observed that there was a similarity between the rates of fat oxidation among all women in low work rates. However, there were glaring disparities of between 80-200% (120-180 W) in endurance trained women. In addition, they found out that the rate of fat oxidation was higher in the endurance trained women that their counterparts.
Therefore, their results shows that endurance levels are determined by the amount of energy that an individuals body can produce to continue supplying the energy required to sustain an activity like muscle strength and respiration. In addition, their report reveals that there is a close relationship between the energy and volume of carbon dioxide that individuals produce during endurance exercises. They observed that women that were trained on endurance relied less on fat oxidation reliance at moderate and high intensity levels.
Therefore, their heartbeats were less because they did not require a lot of oxidation for respiration. In addition, the volume of carbon dioxide they produced was less because there was low level of fat oxidation. This means that training on endurance helps people to use less energy because their bodies are used to low levels of energy even during activities that require a lot of it. However, the data obtained from untrained women was a complete opposite of their counterparts.
There was a high level of fat oxidation among the untrained women. In addition, there was a high level of oxygen intake and carbon dioxide produced because these women did not practice enduring hardships. Their heartbeats were faster and more compared to those of their counterparts because they required more oxygen to oxidize fats. Therefore, their energy production rate was also faster and higher because they experienced difficulties enduring hardships.
The similarities between these two reports shows that experience is an important factor in ensuring there is a low fat oxidation rate. Individuals that had experience in endurance =training required less energy to reach their optimal fat oxidation levels. In addition, they took a longer time before achieving this status. On the other hand, their counterparts including the old and sick reached their optimal fat oxidation levels faster because their bodies were not used to energy intensive activities.
Rated Perceived Exertion
This is measure used to determine the intensity of an activity. The lab report can be measures in the following ways. First the 30-50 scale can be estimated to be below five while the 60 scale is the optimum level that occurs at the 5th mark. The figures that above this level represent the inactivity state of fat oxidation. Therefore, the results prove that a lot of fat oxidation occurs just before the optimal level is achieved. The energy produced during this stage is used by the body to sustain its activity beyond the optimal level.
Conclusion
It is necessary for individuals to understand the process and role of fat oxidation to ensure they do not expose their bodies to risks. Training helps the body to endure physical hardships and ensures an individual does not overwork some parts of the body. Fat oxidation occurs when an individual requires a lot of energy to do a strenuous activity. However, this process has a limit beyond which it cannot function properly.
In addition, the process of fat oxidation is complex and requires the assistance of other body processes like respiration and gaseous exchange. A healthy lifestyle is necessary for people that wish to live longer. It is necessary for individuals to understand that the process of fat oxidation has a limit and cannot go beyond an optimal level. Therefore, people should not expose themselves to over work because their bodies cannot endure physical exhaustion.
In the modern world, sports science and technology has become an important discipline in higher education, especially due to the increasing role of sports in social, economic and cultural development. In fact, sports have become not only a form of culture, but also a major economic sector that contributes heavily to the economy of various nations and populations (Lawrence and Kirby 299).
Athletes have become assets or human resources important for generating income for their companies, clubs, societies and nations, raising the need for specialists in sports science and technology. In particular, the nutrition for the athletes is an important factor in enhancing their performance. Institutions of higher learning and research have contributed to the development of the sports sector through research and innovation in dietetics, which improves the performance of the athletes. Thus, the role of sports nutritionist is important in almost all sports and games, especially those that require the application of the physical and mental aspects of the human body (Maughan 21).
The input of the sports nutritionist comes in terms of providing advice on nutrition, food and their impacts on health and performance (Lawrence and Kirby 299). Sports nutrition is an important discipline in enhancing the sports sector.
This paper presents a detailed report of the needs for a sports nutritionist, the roles played, academic backgrounds and requirements and the entry salary level for this position. In addition, it elaborates the appropriate governing agencies and the necessary practice setting for the sports nutritionist.
Education
In the United states, a person willing to work as a sports nutritionist must hold at least a Bachelors degree in clinical nutrition or food and nutrition or their equivalent. The degree must be obtained from a regional, national or international university or college that should also be accredited. Above the bachelors degree, a Masters degree in the same field is normally preferred, especially at the research and administration levels of the sports sector. To be accepted as a credited sports nutritionist, an individual must have a minimum 2-year experience in nutrition, especially in nutrition counseling (Lawrence and Kirby 303).
Regulatory authorities/certification
In the US, Commission on Accreditation for Dietetics Education (CADE) is responsible for supervising and accrediting the completion of a degree in this field. It is a department of American Dietetic Association. CADE is responsible for certification or licensing of the individuals who have accomplished the program and is actively involved in the practice. However, the relevant state laws and regulations must apply.
Practice setting
Sports nutritionists are important in determining the right diet and dietary information for athletes as well as other individuals seeking to improve their physical performance, including students in schools and universities. A typical setting for practice is a university sports club such as soccer, football, baseball, hockey, and basketball or track athletic clubs. In this case, the client population includes the athletes themselves as well as their support staff such as the coach, team doctor and other professionals. In such a setting, the sports nutritionists play significant roles in providing individual and group/team nutrition counseling and interventions. For instance, they must access and analyze the dietary practices, energy balance and body composition of the athletes in context of their physical performance and health (Lawrence and Kirby 302).
They must also counsel their clients on optimal nutrition for exercise and training by matching the nutrition intake to the particular phases and goals of training. In addition, it is the role of the sports nutritionists to counsel the athletes on dietary aspects and roles in improving competitiveness, recovery from exercise, management of body weight, immunity, supplementation and disordered feeding (Maughan 22).
The nutritionist is required to devise and provide personalized meal and plans for feeding in order to promote the athletes ability to achieve both short-term and long-term goals in their physical performance and good health (Maughan 25). The personnel is also responsible for addressing any challenges facing the optimum performance of the athletes. For instance, they must address the issues of allergies or disturbances in the gastrointestinal system. Other problems include depletion of iron in the blood, disturbances in the bones and iron-deficiency anemia.
The sports nutritionist must be able to develop and deliver the right nutrition education in terms of demonstrations, presentations and events to improve the overall knowledge of the right diet for the members of athletic teams and clubs. The nutritionist must also have the ability to recommend the appropriate feeding programs for the athletes before, during and after exercise. Finally, it is the role of the nutritionist to serve as the chief source of nutritional information for coaches, trainers and other supportive personnel for the team members.
To provide the above services, the sports nutritionist must be aware of the type, nature and composition of the client population. In athletic teams and clubs, the clients are the team members and their support staff. In particular, the athletes have a homogenous set of nutritional needs because their performance requirements are uniform. In most cases, they perform similar functions on the track and are in the same age group, which means that their bodies require similar nutrition, relatively similar body shape, mass, weight and muscle mass.
The role of nutritionist in managing glycogen resynthesis after exercise
A Glycogen supplement exceeding the normal limit by 1.0g xkg-1 must be consumed immediately after exercise. The aim is to maximize resynthesis of glycogen immediately after the athlete completes training or active involvement in competition. It is the role of the sports nutritionist to ensure that the protocol is followed.
Employment
Statistics obtained in 2013 indicate that the average annual wage for new entrants in the field is about $56,000. It also indicates that the annual wage is about $27.07 (ADA 32). According to the report, this annual average was the typical salary level for new entrants in the profession. This means that other factors play a significant role in determining the level of wages. For instance, factors such as level of formal education, experience in years, specialized training, geographic location and the industry of employment determine the wage level for the professional nutritionists in sports. It was noted that states like California, Nevada, Maryland, Hawaii and Connecticut had the highest salary levels for the sports nutritionists (ADA 32).
According to statistics, the American labor market provides employment for more than 67,400 professional nutritionists and dietitians, with about 32% of them working in the sports sector (ADA 32). Colleges, universities, athletic clubs and sports organizations are some of the leading institutions that provide labor for the professional sports nutritionists and dietitians.
Despite the attractive salaries and working conditions in sports nutrition, professionals in this sector face a number of challenges. For instance, they are expected to take care of the body weight, mass, fat, muscle mass and the general health of the individual athletes and teams, which is difficult because athletes have diverse preferences for foods (Maughan 21).
Works Cited
ADA. Job Descriptions: Models for the Dietetics Profession. New York: American Dietetic Association, 2013. Print
Lawrence, Marvin E and Donald Kirby. Nutrition and Sports Supplements Fact or Fiction. Journal of Clinical Gastroenterology 35.3 (2002): 299-306. Print.
Maughan, Ronald J. Sports Nutrition: What Is It? Journal of Nutrition & Physical Activity 17.3 (2001): 21-26. Print.
Breast milk, known as liquid gold, is the best food for babies in their early months of life. It has many advantages and cannot be substituted for anything else. In the contemporary world, infant formula is prepared with the aim of imitating breast milk. However, it can never yield similar benefits to breast milk. Certain unavoidable situations lead to the use of formula milk, for instance, illness. In the U.S., out of the 75% breastfeed babies, only 13% are exclusively breastfeeding (U.S. Department of Health and Human Services, 2011).
Most mothers seem not to understand the health and environmental dangers associated with the use of formula milk. Various concerns have been raised about the use of formula milk. Therefore, it is necessary to understand the reasons why breast milk will forever remain the best option as highlighted in this paper.
Infant formula is available in either liquid or powdered form. Mothers fail to breastfeed due to various reasons. To begin with, mothers lack education before lactation. Some mothers may not fully understand the breastfeeding process in terms of maternal nutrition, challenges associated with breastfeeding and how to redress them, and the ideal duration of breastfeeding. A breastfeeding mother requires family and social support that is often lacking due to associated cultural and societal norms.
Some working women also lack structural support since most workplaces do not provide mothers with environments that encourage breastfeeding (Center for Disease Control and Prevention, 2013). Some sicknesses prevent a mother from breastfeeding due to accompanying negative consequences on the infant (U.S. Department of Health and Human Services, 2011).
The use of the formula is associated with some poor health consequences such as necrotizing, type 2 diabetes, lower respiratory infections, and obesity. All these could otherwise be prevented by exclusive breastfeeding for six months (Office on Womens Health, 2013). Research has shown that in 90% of families that did exclusive breastfeeding, almost 1000 infants lives were saved. Antibodies present in breast milk are not present in formula milk; hence, no protection is derived from the latter. Good health is associated with less medical costs and increased productivity. Breastfeeding mothers will not stay away from work to take off their sick infants. Breastfeeding also means a cleaner environment; less plastic waste will be produced. Breastfeeding is cheap and will save on costs that could be used in other ways.
The powdered formula requires reconstitution with water, and there is a high likelihood of contamination if the right cautionary measures are not observed. The result is the occurrence of foodborne illnesses that mainly affect children due to their underdeveloped immune system ( Baby Food, 2014). Diarrhea is a major cause of child mortality, and its main cause is poor hygiene and sanitation, for example, the use of contaminated water and dirty hands. Also, the current use of formulas predisposes children to toxic components such as perchlorate, whose effects may not be realized immediately (Environment Working Group, 2014a).
Intriguing insight proves that a chemical compound known as bisphenol A (BPA) can be leached out from the baby bottles, the means through which formula milk is consumed. Bisphenol A is a hormone disruptor that has similar response effects as estrogen hormone. BPA binds with estrogen receptors, causing a hormonal imbalance. The effect of this is witnessed by the occurrence of some cancers, fertility dysfunction, obesity, diabetes and a dysfunctional immune system (The Work Group for Safe Markets, 2009).
BPA is a polymer and a major element in the production of food packaging materials. Some water sources have been found to contain BPA. When this contaminated water is used to prepare formula, then an infant ingests the BPA. Children are more vulnerable to the effects of bisphenol A due to their physiological nature. Children experience rapid growth and development, and any hormonal imbalance is detrimental to their growth and general health. Studies have shown that formulas packaged in metallic containers predispose children to higher levels of BPA compared to those in plastic containers (Environment Working Group, 2014b).
Formula milk is available in plastic and metallic containers that are non-biodegradable. Although these containers can be recycled, most of them are disposed of in the same way as domestic waste, in landfills. This damages the natural ecosystem because the chemical compounds in these containers may leak into the soil posing a threat to the surrounding living organisms. The energy that could otherwise be utilized for more economically productive ways is spent on manufacturing and transportation of formula milk as well as in the recycling of containers (National Center for Biotechnology Information, 2011).
There is no reasonable doubt that breastfeeding remains the gold standard. If efforts to promote breastfeeding continue to be thwarted by preventable factors such as ignorance and lack of support, then the effects of formula milk on the environment will continue to manifest. Wildlife will be dilapidated, and rates of fatal diseases such as cancer will increase. As the population continues to grow, there will be more production of formula. Subsequently, more energy will be required to manufacture more formula, and cases of chronic illnesses will rise (Ecofriendlyfood, 2010).
References
Baby Food and Infant Formula. (2014). Foodsafety.gov. Web.
In September 1996, Vogue published the article The Body Myth by Rebecca Johnson, reflecting on the numerous negative feedbacks from readers regarding the thin models portrayed in the magazine. The audience was outraged that excessively skinny and obviously sick models were promoted as ideals of beauty, thus causing multiple cases of eating disorders and anorexia among women striving for a perfect body.
Johnson (1996) argues that despite its powerful nature, the trend for thin models has nothing to do with anorexia. To prove her point, the author investigated the works of medical scientists and dieticians and interviewed the patients of clinics specializing in eating disorders. She discovered that, according to doctors, anorexia is a complex disease that might be influenced by the genetic predisposition and family problems and cannot be caused solely by media. Most patients confirmed that they stopped eating due to psychological issues or abusive experience. Many women diet, yet only those with obsessiveness, persistent self-doubt, and extreme perfectionism end up with serious health problems. Some feminist activists did not appreciate thin models either as they saw them as another attempt of male-dominated societys tyranny over womens bodies (Johnson par. 7). Johnson disagreed with this statement, claiming that, in fact, thinness as an ideal has traditionally accompanied periods of greater freedom for women (par. 8). She adds that in the movies, progressive and career-oriented women are always tall and scrawny.
In my opinion, media has a significant impact on the development of beauty standards and dictates tastes for every season. However, I agree with the author that it is primarily a persons conscious that determines his or her eating habits and physique. Observing numerous thin models on a daily basis, people tend to copy them while it is crucial to understand that these beauty idols are different from others. They lead another life full of sport and dieting that cannot be broken. Thus, the core of anorexia seems to lie in an attitude of a person. I believe that nowadays Vogue can make the same claim as the impact of media is increasingly growing and embracing more audience.
About twenty years after the Body Myth was published, the controversial topics concerning beauty standards remain popular. In her article for the New York Magazine, Maureen OConnor discusses the delicate matter of ethnic plastic surgery. She notes that over the last years, many Asian-Americans, African-Americans, and Hispanics went for plastic surgeries, changing their stereotypical racial features. The idea of connecting beauty criteria to race might seem offensive. However, only white people seem to be offended. Asians claim that they do not want to westernize, preferring to be beautiful Asians, and the same can be noted of other ethnicities (OConnor par. 14). People modify themselves according to their aesthetic preferences to communicate who they are (Eicher, Evenson, and Lutz 3). In this connection, I consider that it is all about individualism and diversity. It is an innate desire of every nation to preserve its culture and traditions including appearance.
As for the images of a perfect body in male magazines, they are quite constant. There are certain trends like beards, vintage mustaches, or tattooed arms, but the general standards did not change since ancient times: the perfect man is athletic and strong. Mens Health post articles like The 3-Move Workout That Gives You 6-Pack Abs yet does not promote any extreme or hardly-achievable ideals (Heid par. 1). Therefore, it is impossible to claim that mens magazines can affect the development of anorexia in them. Men usually use media and body to confirm their status and look like an integral part of society.
Works Cited
Eicher, Joanne Bubolz, et al. The Visible Self: Global Perspectives on Dress, Culture, and Society. 3rd ed., Fairchild Books, 2008.
Human health is a vital aspect of human life since it can not be replaced once wasted. People try to stay healthy through various means and thus try to find possible solutions to health complications. It is not enough to eat a balanced diet in order to be healthy. There are other aspects of concern that individuals must address in order to attain healthy standards. People become what they are due to what they consume. Those who consume cautiously live careful lives than those who eat what they get. This discussion focuses on physical activities and diet as measures towards achieving healthy standards of living.
Analysis
The high rate of multiple dietary and physical activity behaviors that have led to chronic illnesses among adolescents in the UK has greatly increased. During a survey where 51% of the 176 participating adolescents were girls, the adolescents were asked to wear accelerometers and later fill out a questionnaire after a week. This was done to assess their breakfast, fruit, and vegetable consumption (Anderson 2012).
They were required to fulfill a given amount of physical activity (e 60 minutes of moderate to vigorous physical activity per day), fulfill a breakfast recommendation (eating breakfast on e 5 days per week), and a fruit and vegetable recommendation (portions of fruit and vegetables per day). It was found that boys were more active than girls and the younger adolescents were more active than the older ones. Boys also ate more breakfast than the girls did while the older adolescents ate more fruits than the younger ones.
Multiple risk behaviors were found on more than half of adolescents, meanwhile, only 6% were able to follow all requirements. Compared to boys, girls had more risk factors. Most girls had a two behavioral risk that paired breakfast consumption and physical activity as they were prone to skip breakfast more which led to low energy levels hence low physical activity. It has been found that physical tasks along with a healthy diet which includes sufficient and regular breakfasts and adequate levels of fruit consumption cause short and long-term health effects in youth. Cardiovascular disease risk factors may be prevented by good physical activity hence influencing health in adulthood (Jolan 2011).
It is also possible for young people to take regular breakfast to be overweight compared to those who prefer skipping breakfast. Most data in the UK show that 40% of girls and 30% of boys do not meet the present guidelines of physical activity. Also, it has been shown a prominent correlation between dietary behaviors and physical activities in youngsters. Low fruit and vegetable consumption lead to low levels of physical activities while frequent skipping of breakfast led to infrequent physical activity (Johnson 2011).
Though health-promoting programs try to frequently target multiple behaviors, there has been no best way found to stimulate the behavior change in adolescents. Most of the common cluster for young people with two risk behaviors were caused by an inability to meet the level of fruits and vegetable consumption along with recommendations regarding physical activities.
Conclusion
This implicates that multiple health behaviors should be intervened to address health behaviors individually. However, it is found that these physical and dietary behaviors do not occur while in isolation hence it would be advisable to find the best ways to achieve these changes in adolescent boys and girls.
Works Cited
Anderson, O. (2012). The Flat Belly Formulae: Diet, Breath and Gravity (No Nonsense Health and Fitness). Massachusetts: Wadsworth Publishing.
Johnson, A. (2011). Be Your Own Personal Trainer: The Anatomy of Personal Training. New York: Cengage Learning.
Jolan, J. (2011). The Ultimate Diet Guide: For Busy Women! No Starving, No food Restrictions, No Gym Workouts Required. New York: Make Right Publishing.
Historically, the Chinese often viewed their country as a cultural entity rather than a landmass. The relationships between people were based on the highly developed system of standards of behavior that addressed every aspect of life. Table manners are the very important part of the Chinese etiquette. There are hundreds of forms of correct behavior at table that have their historical explanation.
The seating arrangement is the first thing that should be considered. As a rule, the hosts sit nearest to the door because they take care of foods and dishes. The guest of honor sits the opposite to the host, and eldest guests sit closer to the host. However, guests may vary in their closeness to the host, and even the young ones may be seated in better seats (Zhao and Wang 19).
For the several thousand years since the pottery was first used to contain food, the Chinese ate separately with individual portions. Communal dining became popular only during the times of the Song Dynasty (Zhao and Wang 18). At that time, they adopted a new furniture with tables, stools, and chairs, and it was more convenient to sit around the table dining together. Besides, more and more new dishes appeared, and the traditional style of serving could not be adapted to them. Thus, the individual dining was gradually replaced by the communal dining.
It is important to wait until the host or the eldest person begins eating and encourages others to eat. The younger guests may help the elders; a young person putting an item on the plate of someone older is considered to be very polite and serving (Newman 109). At communal diners, the host usually puts food on the guests plate, and it is rude to refuse the treat. Besides, the Chinese do not use the eating ends of chopsticks to serve someone or themselves from a common dish: the clean top ends are used for this purpose. Thus, the guest should not be worried about the hygiene (De Mente 77).
When one takes food from the common dish, they should consider such proportions that everyone else will be left with an equivalent amount. Although it is commonly known that taking the last piece of food is impolite, it is appropriate to take the remains when a new dish is served because then the desirability of the remains is diminished (Cooper 182).
One should refrain from making noise while chewing (Cooper 182). However, the slurping sounds are not considered impolite when eating soup. On the contrary, when sucking the air in, a person cools the dish and avoids burning the mouth. The sound of slurping is indicative that the soup is liked (Newman 110). When eating, it is important not to take large mouthfuls. In general, a person should try to maintain the same pace of eating as others at the table (Cooper 182). It is impolite to eat everything on the plate because the host will consider that the food that he serves is not enough for a treat. When a person has their fill, they should not announce that they do not want any more food. In the Chinese etiquette, such phrase is considered as a veiled request for a second helping. The best way to show the satiety will be a small amount of rice left in a bowl or on a plate (Wenzhong et al. 30).
It is important to know how to eat with chopsticks since the Chinese use them practically for each kind of food except soup that is eaten with a porcelain spoon and the Peking duck that they eat with hands (De Mente 77). The etiquette does not allow sticking the chopsticks upright in the rice bowl because the Chinese use this action only at funeral dinners to honor the dead person. Instead of poking the chopsticks into the rice and leaving them in the upright position, one should place them on a special holder near the plate or bowl (Chai and Chai 247).
It is inappropriate to lick the chopsticks, or even let them touch the tongue if a person uses them to pick the food from a common plate for health safety reasons. When eating from common bowls and plates, one should take care not to dig in the food, and if the piece has suddenly fallen, a person should pick it because when ones chopsticks touch the food it is theirs (De Mente 77). In addition, one should know how to hold the chopsticks. Although it is pardonable for a Westerner not to know how to do it properly, at least they should know that stabbing the food with the chopsticks as though it were the big toothpick is impolite (Chai and Chai 247).
The Chinese system of rules and norms is one of the most enduring and ancient in the world. Quite often, a person is judged by how closely they follow these rules because, in the Chinese view, the etiquette is connected with culture, morality, and even nationality (De Mente 77). Dining is the significant part of life since people use shared dinners for various purposes: to greet, to honor, to negotiate, to show the supremacy, etc. Knowing the customs and etiquette in Chinese dining will show a persons civility and help them to gain respect from others.
Works Cited
Chai, May-Lee, and Winberg Chai. China A to Z: Everything You Need to Know to Understand Chinese Customs and Culture. Penguin, 2014.
Cooper, Eugene. Chinese Table Manners: You Are How You Eat. Human Organization, vol. 45, no. 2, 1986, pp. 179-184.
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