Category: Diet & Nutrition 423

Cereals are one of the leading human food products, which have many nutrients and vitamins that represent the products nutritional value. Parallels between nutritional value and food value have been drawn since the last decade using the USDA food database for research (Drewnowski, 2010). However, a deeper analysis of cereals in the scientific literature has not been carried out, and therefore it is necessary to fill this research gap. The control variables for this study should be their energy density, energy cost, and nutrients. The last variable is subdivided into proteins, fats, carbohydrates, and calories. The controlled variable will be price since it changes over time in contrast to the nutritional value of crops. The ratio is maintained between three units of measurement  gram, dollar, and calories. Correlations between the indicated variables must be sought using regression analysis.

The primary sources for the work are the USDA nutrient composition databases, from which forty types of cereals were taken for statistics, and the prices of cereals in local stores and supermarkets (U.S. Department of Agriculture, n.d.). All value ranges will be taken from database data following government standards. The research question looks for the dependence of changes in price on the nutrients of crops in the context of time. This research is essential for society since ensuring access to healthy foods is one of the public health goals (Gupta et al., 2019). The statistics data for complex nutrients variable are presented in Table 1. Mean values reflect the percentage of protein, fat and carbohydrates and the number of calories per serving. The longer shelf life of cereals makes them more inexpensive and more accessible than fresh vegetables and fruits.

Table 1. Descriptive Statistics for Nutritional Content of Cereals

Source: (Ispiryan et al., 2019).

References

Drewnowski, A. (2010). The cost of US foods as related to their nutritive value. The American Journal of Clinical Nutrition, 92(5), 1181-1188.

Gupta, S., Hawk, T., Aggarwal, A., & Drewnowski, A. (2019). Characterizing ultra-processed foods by energy density, nutrient density, and cost. Frontiers in Nutrition, 6, 70.

Ispiryan, L., Kuktaite, R., Zannini, E., & Arendt, E. K. (2021). Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process. Food Chemistry, 343, 128-129.

U.S. Department of Agriculture. (n.d.) FoodData Central. 

Both Harvard Healthy Eating Plate and USDA MyPlate are designed to provide nutritional recommendations for the general population, although they differ in some ways. For example, in contrast to the Healthy Eating Plate, MyPlate has only recently added a suggestion to consume whole grains for better health, does not make distinctions between potatoes and other vegetables, does not discuss healthy oils as a source of healthy fats, fails to address the impact of sugary drinks and juice as well as the benefits of staying active. Besides, the Healthy Eating Plate plan encourages the population to drink more water and avoid sugar in tea and coffee, as well as limiting dairy consumption, while MyPlate recommends having dairy at every meal (Harvard T.H. Chain). Thus, from these differences, it can be concluded that Healthy Eating Plate is more comprehensive in its coverage of different aspects of healthy nutrition, and thus is easy to understand and individualize according to specific dietary requirements and preferences.

The nutritional frameworks generally align in terms of the need to consume healthy proteins, grains, as well as fruits and vegetables, which means that both can be used as guidelines for establishing a healthy diet. However, when it comes to specific details, such as the benefits of limiting potato intake due to them containing rapidly digested starch, the Harvard Healthy Eating Plate is more effective in its overall approach to a healthy diet. While neither of the plans targets individuals with particular dietary restrictions, it can be concluded that MyPlate should be improved and updated in order to reach the same degree of comprehensiveness and ease of use as the Harvard Healthy Eating Plate.

Work Cited

Harvard T.H. Chain. Healthy Eating Plate vs. USDAs MyPlate. 2020, Hsph Harvard, Web.

Introduction

It is the universal truth that food was always considered the main energy source since ancient times. However, with the flu of life, people realized that it is not only the way to survive but also has many other features that significantly impact human health. If to be exact, nutrition affects both physical and mental conditions. That is why it is of vital importance to know as much as possible about the products of the daily diet to solve potential problems and improve health in general. This research paper is dedicated to the detailed analysis of the three days diet, including different components of such meals as breakfast, lunch, and dinner. The primary purpose is to find if any particular mistakes need to be solved and, therefore, define how to improve them.

Primarily, it would be correct to explain the term nutrition to move on to the analysis itself and avoid any further misunderstandings. So, the definition of this term is that it is a science that studies the process of taking in and using food for several aims such as maintenance of life, growth, functioning of organs, and providing energy (Webster-Gandy, Madden, & Holdsworth, 2020). Talking about the diet, it is what a person eats and drinks on a daily basis, and the goal is to find whether there is the proper nutrition intake for stainable health.

The following parts of the paper are based on the particular data table, which consists of the products of three days diet and the number of components recorded according to every product. In addition, there are highlighted parts that describe different topics, such as energy intake, micronutrients, and macronutrients analyses.

Moreover, the last part of the research paper summarizes everything found during the research and contains information about particular products. This section also describes the mistakes in the diet and ways to solve them.

Data Table

Energy Intake Analysis

It is worth admitting that the result gained from the diet will be compared with the settled goal using an online service called MyFitnessPal. Talking about the number of calories, the result is close to normal, even perfect. However, having recorded the food eaten during three days, it is easy to recognize all the weaknesses in the dairy diet according to the results, which do not meet the requirements of the goal. If to be exact, it concerns the analysis of vitamin A and Calcium components in the products of three days diet. It is beyond any doubt that each element mentioned in the table plays an essential role in making a healthy diet. However, analyze only those issues that need to be developed to build the perfect balanced diet.

The first thing to discuss is that the amount of Sodium is not correct according to the settled goal. It is considered one of the wealthiest elements on Earth, though there are plenty of Sodium salts, which is an irreplaceable component of many modern dishes. If this component is low, it may provide the progress of such diseases as anorexia nervosa, liver disease, etc. (Lanham-New, Hill, Gallagher & Vorster, 2019). With the flow of life, people forgot that salt has always been of vital importance, even in ancient time, but as was already mentioned, people should use it accurately.

All the well-known vitamins are named according to the time they were discovered seems interesting. Vitamin A is primarily a food component of animal origin and contains some particular components called carotenoids which are the main element of such products as the liver, milk, green or red fruits, and vegetables (Lanham-New et al., 2019). The lack of this component in the diet may also cause different problems, which means that everything is vital in a balanced diet. Talking about Calcium, this data table element also shows some alarming results. It is a must to eat milk products and milk itself to gain enough amount of Calcium daily (Lanham-New et al., 2019). This component is known as a metallic element and is one of the fundamentals of a healthy diet.

Micronutrient Analysis

After making a general analysis of the lack of some components from the table related to the three-days diet, it is high time to pass on to the micronutrient analysis. Primarily, a responsible number of micronutrients can provide a strong immune system, which is the principal protection against infections. That is why it is of significant importance to include all the necessary components in the correct amount in the daily diet. Vitamin A, vitamin C, iron, and many other elements are on the list that help build an efficient immune system (Maggini, Pierre, & Calder, 2018). As it is mentioned before, there is a lack of vitamin A in the described three-day diet, which, in turn, can lead to several problems with the immune system. Thus, it would be excellent to add products with a considerable amount of this vitamin, including egg, carrot, dairy products, and fish, to balance everything.

Macronutrient Analysis

The next step of analyzing the Data Table section is dedicated to macronutrient intake, which is responsible for the correspondence of average weight to a persons height and age. In this case, it is vital to keep the numbers of consumed fat, carbohydrates, and protein in the appropriate amount. These components are considered to be the main reason for possible obesity without any control of them in the diet (San-Cristobal, Navas-Carretero, Martinez-Gonzalez, Ordovas, & Martinez, 2020). According to the proposed diet, the amount of carbohydrates is close to the settled goal, which is worth admitting because it impacts the metabolism process and the digestibility of eaten food. Taking into account protein, it provides the maintenance of fat-free mass and energy expenditure (San-Cristobal et al., 2020). This component is also valuable and critical in forming skeletal muscles, which, therefore, promotes the progress of creating a solid and healthy body.

Conclusion

The main goal of this research paper was to compare the results of the three-days diet with the settled goal of the online service called MyFitnessPal. Having finished the analysis, it is acceptable to make the conclusion that there are some mistakes in the consumed products that are in desperate need of being solved as soon as possible. If to be precise, it would be perfect for adding more effects of vitamin A and C as they are among those which are responsible for the robust immune system. In addition, dairy products should be a part of the daily diet to maintain the bones in the proper condition.

References

Maggini, S., Pierre, A., & Calder, P. C. (2018). Immune Function and Micronutrient Requirements Change over the Life Course. Nutrients, 10(10), 1531. Web.

Lanham-New, S. A., Hill, T. R., Gallagher, A. M., & Vorster, H. H. (2019). Introduction to Human Nutrition. John Wiley & Sons.

San-Cristobal, R., Navas-Carretero, S., & Martinez-Gonzalez, M. (2020). Contribution of macronutrients to obesity: implications for precision nutrition. Nat Rev Endocrinol 16(16), 305320. Web.

Webster-Gandy, J., Madden, A., & Holdsworth, M. (2020). Oxford Handbook of Nutrition and Dietetics 3e. Oxford University Press.

The issue of unhealthy eating habits has become topical in the past years, and people from different spheres try to share their perspectives on the problem. Morgan Spurlock, in his documentary Super Size Me, provided an in-depth look into the topic of the consumption of fast food. Despite the fact that Spurlocks movie has a certain degree of bias, it still delivers a quality insight into the potential consequences of a fast-food diet.

The premise of the documentary made by Morgan Spurlock was based on the question about the possible outcomes related to the consumption of meals served in Mcdonalds. As a result, Spurlock decided to conduct an experiment and subject himself to a month of a strict fast-food diet consisting of McDonalds products. On the one hand, the documentary could be considered biased due to the fact that Spurlock intentionally consumed twice as many calories as a normal person requires (Spurlock, 2004). Such an excessive consumption of food would certainly lead to weight gain, which Spurlock demonstrated. On the other hand, the experiment itself was realistic because there are many people who adhere to such a diet. Moreover, Spurlock hired professionals such as a nutritionist and a general practitioner to assess his health, who acknowledged that he experienced a health deterioration (Spurlock, 2004). Thus, I view the film in question as an important reminder to people of what effects their unhealthy habits may have on their bodies. Spurlock managed to bring together documentary and entertainment to convey a vital message to the public.

The documentary Super Size Me raises the topic of unhealthy diets in society and shows their impact. Although the documentary is partially biased in certain aspects, it still demonstrates scientific and objective information on the consequences of fast-food consumption. Super Size Me is an example of a movie which can enable many people to change their approach to eating and make a choice in favor of more healthy meal options.

Reference

Spurlock, M. (2004). Super size me [Film]. The Con.

Situation

A child at your school brings lunches that have small portions, and not well balanced. Every day the parents send one ounce of dry tuna, four saltine crackers, and a bottle of water. The child is slightly overweight. What should be discussed with parents? How will you discuss the importance of healthy meals and snacks that meets young childrens nutritional needs?

Solution

First, to eliminate possible risks for the childs health, I think it is necessary to have a careful conversation with the parents regarding diabetes. I would make sure to ask the parents if there is any connection to diabetes in the family and close relatives. If there is no connection to diabetes, I will try to raise parents awareness on the topics of childrens diet and how deficient diet at this moment could affect the childs health in the future. Moreover, I would explain that lunches and snacks are essential for children as they produce a high amount of energy, so being overweight does not necessarily need interventions such as a strict diet.

Even highly appreciated due to its benefits for health, a vegan diet is not recommended to children as it does not provide enough nutrients required for the growing organism (Kalhoff et al., 2021). To raise the parents awareness on the topic of diet and nutrition for children, I would introduce them to the possible consequences of malnutrition and poor diet, which include the potential development of food allergies (Kalhoff et al., 2021). I would try to explain to the parents that by manipulating the childs diet, they could harm his overall health and that drastic dietary changes such as this need to be controlled by health professionals. If the parents still have concerns regarding the childs weight, I will suggest taking the child to a pediatrician first. Then, after making sure that his health is not at risk, I would suggest taking the child to a nutritionist. A nutritionist would compose a healthy diet for the child that would provide a healthy amount of nutrients and benefit the childs health while effectively aiding in losing weight.

Reference

Kalhoff, H., Kersting, M., Lücke, L., & Lücke, T. (2021). Vegetarian diets in childrensome thoughts on restricted diets and allergy. International Journal of Clinical Medicine, 12(2), 43-60. Web.

Abstract

Dietary choices are important for the overall health and wellness of every individual. In particular, a combination of physical activity and eating choices can lead people to have a more fulfilling, productive, and healthy life. In recognition of this, this work examines my personal eating behaviors during the course of two days, comparing them with the average food group requirements considered to be healthy.

This process aims at finding the correct ways to improve my lifestyle, which is a necessary step in my work as a nurse. With the strain nursing puts on the body and mind, it is more crucial than ever to be able to maintain a proper diet and eat healthy as a way of keeping up with the demands of the job. Results of testing and research have shown that I have to increase the amount of physical exercise I engage in, as well as the amount of certain food consumed during the day.

Introduction

The diet journal assignment has served as an interesting and informative way for me to engage with my everyday lifestyle. As an individual, I do not think I currently experience any significant or big problems regarding physical fitness, health, or weight. However, I still think that regarding one body as worthy of investing both time and effort is valuable. In particular, the cultivation of good health helps individuals to live long and prosperous lives even in their older years, which I something I want to be able to do. Seeing how adherence to a good nutritional balance and physical exercise has a positive impact on long-term wellness, I used the opportunity to cultivate better habits and behaviors during the time of the evaluation.

Additionally, my present occupation as a nurse gives me the moral and professional responsibility to stay on top of my physical and mental performance for the sake of other people, as an occupation that partially helps me stay fit; nursing both influences and depends on my health. I will use this work as a way to discuss the results obtained, their scientific basis, and the potential implications they have. Hopefully, as a result of this exercise, my capacity to act in both a health-conscious and productive manner will be increased.

Literature Review

The literature review will focus on discussing the relationship between nursing work, diet, physical activity, and health. Because nursing is currently my main occupation and a factor in a variety of day-to-day decisions, I want to see it as an integral part of maintaining my health and important consideration. Firstly, current research notes that nursing work has a profound effect on the physical condition of nurses. In particular, many of the everyday tasks connected with doing nursing work involve walking and using ones hands. Research has shown that the level of strain on the body from having a job in this field ranges from moderate to high, with many individuals reporting neck, shoulder, and back problems as a result (Trinkoff et al., 2003). This data can be interpreted in several ways in relation to the subject of the current discussion.

Firstly, it presents an important reason for maintaining ones physical wellness while working as a nurse. Without having sufficient preparedness for the job, sustaining lasting damage to ones body is extremely likely, emphasizing the need for continued physical wellness. Additionally, the levels of strain seen in a nursing job can be seen as a form of exercise in itself, which helps people to keep a certain level of activity even while leading an overall sedentary lifestyle.

Nursing additionally has a profound effect on mental health, being a source of stress, which manifests in a number of ways. Firstly, the amount of work that needs to be performed takes a toll on the psyche, resulting in higher stress and anxiety than a person might desire in their life.

Nursing requires a certain degree of mental wellness and stability, one that is difficult to maintain and support in the world of today. One of the effects of the elevated stress, as research shows, is the tendency of nurses to eat junk food (Jordan et al., 2016). The use of nutritionally low foods acts as a way to relieve stress. Additionally, with the busy and often unpredictable schedules of many nurses, breakfast often gets skipped, putting more emphasis on afternoon food intake and snacking (Jordan et al., 2016). This information further supports the initial assertion of nursing and wellness being connected, as the occupation has high potential to affect an individuals diet.

Looking at the subject from an alternative standpoint, one could also consider the factors outside of nursing that can affect the profession and wellness of a person working in the field. In particular, physical fitness and exercises have consistently shown a positive correlation with the wellbeing of nurses. Regular physical activity has the potential to enhance nursing practice through enabling medical professionals to develop better mental resilience (Owusu-Sekyere, 2020).

Additionally other practices have the potential to help in enhancing nursing practices for individuals. In particular, food intake and a balanced diet can be seen as another way to help medical professionals to maintain their professional and personal capacity alike (Lim, 2018). The benefits of a good diet are apparent and remain the subject of the entire present paper, but the particular positive influence it has on nursing should be noted nevertheless. Strong physical and mental health created by a stable diet helps nurses to fulfil their work objectives efficiently and avoid burnout. Other mental health problems faced by nurses in a professional and personal capacity, similarly, can be improved through dietary choices (Adan et al., 2019). Overall, the creation and maintenance of a proper diet helps medical professionals to work at their full power.

Methodology

For this discussion, I have used the forms provided to record my present food intake during the period of 2 days. The first day was a selective representation of how I normally eat, including snacks and other junk food. On the second day, however, I have tried to avoid high-sugar foods and fast food, instead opting to go for a move conservative meal. Meal times and calories were recorded as well, which worked to bring more context into the final evaluation. As a final measure, each food group intake count was compared against the standards set by the USDA, which are seen as a comparison point for healthy eating.

Results and Discussion

The comparisons between my food intake and the recommendations can be most aptly seen using a visual representation. As seen in the diagram below, the results of this experiment vary considerably, with my food intake by each group being different compared to the control values.

The first day had me eating the most junk food, while also having no time for a proper breakfast and eating snacks. Evidently, this meal plan has had an effect on my required intake of every food group except vegetables. In terms of water, dairy, fruit, grains, protein, and oils, my diet during that day was either excessive or lacking. However, I must note that the overall number of calories I have consumed turned out to be close to the desired goal of 2000, measured at precisely 1964 calories. This diet saw me being unable to properly regulate food intake throughout the day, in equal parts due to a lack of time, funds or patience to have a more balanced diet.

During the second day, however, the results were significantly different. Notably, the intake of both water and protein has jumped significantly, along with dairy products. I ate no vegetables on that day, which was an issue, but the overall food intake was closer to the desired requirements set by the USDA. The preparation and management of the second day took around the same amount of effort as the precious one, making simple foods that are quicker to both prepare and eat. Similar to the first day, I did not have the time to have a proper breakfast, which significantly impeded my capacity to eat in accordance with regulations.

Overall, I can say that the differences between the metrics were mainly caused by the strain of my current lifestyle, coupled with the general resistance to dietary change and reliance of sugary foods. The disparity between the data shown makes the needs for further consideration clear. To maintain a healthier and more fulfilling diet, an increased intake of water, vegetables, grains and protein foods is needed. Additionally, to support my living as a nurse, I think that an overall increase in the number of physical activities might be necessary. While I am not accustomed to regular exercise or training, lighter variations of either of the two might prove effective.

Conclusion

In conclusion, I have managed to find out more about my current lifestyle and its dietary flaws throughout the course of this experiment. As the direct result of filling out the 2-day food group forms, I compared the average meals I have with what is considered healthy and beneficial to the human body. Using research regarding the relationships between health and nursing work, I have found that the maintenance of my health and its wellness has a direct connection to my work performance.

Patient care puts a strain on my mental and physical health, and does not give me much time to have a proper breakfast. Additionally, a better standard of dieting and physical exercise has the capacity to improve my work performance. After evaluating and describing the differences in my current and preferred diet, I have been able to find what I need to do in the future. Firstly, increase the level of physical activity I have on a daily basis. Secondly, improve the daily intake of a number of food groups, including water, vegetables, grains and proteins. And lastly, I will need to find a way to have proper breakfasts more often, as it is also an important consideration for this discussion. The work has helped me outline the necessary steps for improving my future health and shaping my work practice.

References

Adan, R. A. H., van der Beek, E. M., Buitelaar, J. K., Cryan, J. F., Hebebrand, J., Higgs, S., Schellekens, H., & Dickson, S. L. (2019). Nutritional psychiatry: Towards improving mental health by what you eat. European Neuropsychopharmacology, 29(12), 13211332. Web.

Jordan, T. R., Khubchandani, J., & Wiblishauser, M. (2016). The impact of perceived stress and coping adequacy on the health of nurses: A pilot investigation. Nursing Research and Practice, 2016, 111. Web.

Lim, S. (2018). Eating a balanced diet: A healthy life through a balanced diet in the age of longevity. Journal of Obesity & Metabolic Syndrome, 27(1), 3945. Web.

Owusu-Sekyere, F. (2020). Assessing the effect of physical activity and exercise on nurses well-being. Nursing Standard, 35(4), 4550. Web.

Trinkoff, A. M., Lipscomb, J. A., Geiger-Brown, J., Storr, C. L., & Brady, B. A. (2003). Perceived physical demands and reported musculoskeletal problems in registered nurses. American Journal of Preventive Medicine, 24(3), 270275. Web.

To sustain bodily processes and perform everyday tasks, macronutrients must be consumed in substantial quantities. Fats, carbs, and proteins are all included in the examples of macronutrients. Energy and calories derived from macronutrients account for the majority of a persons daily caloric intake. Weight, age, and underlying health issues can affect how much of each macronutrient a person needs (Khanal & Bansal, 2020). Processed foods, sometimes referred to as convenience or pre-prepared foods, have been linked to increased obesity and chronic illnesses, including heart disease and diabetes. Plant and animal components that can be eaten as food are considered unprocessed.

Dietary fats are an essential nutrient that may also serve as a source of energy for the body. They play a function in cell growth, hormone synthesis, vitamin absorption, and energy storage (Khanal & Bansal, 2020). Water, milk, oil, and delectable flesh of the coconut are all products of the coconut palm. When coconut meat is ripe, the white, milky liquid is separated from the resulting pulp. In addition to promoting weight reduction and decreasing cholesterol, it has other health benefits.

Coconut milk is rich in medium-chain triglycerides (MCTs), which promote thermogenesis, or heat generation, in the body and are effective at reducing body fat. It is possible that they can help stabilize the microbiota in the digestive tract (Khanal & Bansal, 2020). Obesity may be caused in part by a lack of emotional stability. High-density lipoprotein cholesterol (HDL) levels are raised in processed coconut products. HDL cholesterol acts as a scavenger to keep the heart healthy, removing LDL cholesterol and carrying it out of the body.

Dry or wet processing methods are used to make coconut oil. Drying the meat of the coconut creates kernels, which are subsequently pressed to extract the oil then bleached and deodorized. Soil, equipment, and other environmental conditions might pose a significant danger to the primary processing of coconuts (Khanal & Bansal, 2020). Bacterial contamination may develop if coconuts are split open during processing. As a result, ingesting processed coconut might lead to bacterial infections, mineral denaturants such as copper, and vitamin destruction such as Vitamin B.

The fiber and MCTs included in unprocessed coconut products aid weight loss, heart health, and digestion. However, its high caloric and saturated fat content are best consumed in minor amounts. Unsweetened coconut flesh is an excellent complement to a healthy diet because it is low in sugar. Some people prefer using unrefined coconut oil for their skin and hair, while others believe its healthier for their diet. Antimicrobial and anti-inflammatory effects of lauric acid are found in the lipids in raw coconut. Potassium, a component found in coconut water, aids with salt balance and blood pressure regulation (Khanal & Bansal, 2020). The high caloric content of raw coconut, along with the saturated fats it contains, increases the risk of weight gain and other cardiovascular issues, and obesity.

This is a patient who is at risk of getting heart disease and obesity due to a lack of activity. Thus she should consume 2035 percent of her fat products to lower her risk of becoming overweight. Eat a balanced diet with the right amount of calories and nutrients to keep your weight stable, maintain a healthy nutritional intake, and lower your risk of chronic illness, such as diabetes. There is also the option of fat-free and low-fat dairy products like milk, yogurt, cheese, and fortified soy drinks (Khanal & Bansal, 2020). The patient needs to engage in regular physical activity, eat foods with minimal fat content, and exercise the major muscles that tend to store fat.

In conclusion, raw macronutrients are rich in minerals and vitamins, and the patient should consume raw macronutrients to improve her immunity and prevent infection. By consuming fat-free and low-fat dairy products, she can lower her chance of developing chronic illness and obesity(Khanal & Bansal, 2020). Maintaining a calorie intake within your metabolic range and engaging in frequent physical activity that involves muscle activation are two ways to lose weight.

Reference

Khanal, B. K., & Bansal, N. (2020). Dairy fat replacement in low-fat cheese (LFC): A review of successful technological interventions. Dairy Fat Products and Functionality, 549-581. Web.

Background

This paper will base its inquiry into the aspects of the gastronomic identity of Spain on Casa Mono dining. Opened in 2004 and awarded a Michelin star in 2009, Casa Mono is a tapas bar restaurant inspired by the ethnography of Spains Costa Brava (About  Casa Mono & Bar Jamon, n.d.). Founded in 2003 by Mario Batali and Joe Bastianich, it was one of the earliest and most influential restaurants to transform the Spanish tapas paradigm into what New Yorkers call small-plate dining (About  Casa Mono & Bar Jamon, n.d.). The founders wanted to bring novelty to the world of Spanish cuisine while staying true to its authenticity. This motivation rings true through the observing restaurants employees: the head chef, Andy Nusser, born and raised in the fishing village of Cadaqués on Spains Costa Brava, and the executive chef, Jonathan Melendez (About  Casa Mono & Bar Jamon, n.d.). Exploring the menu and experiencing the restaurants atmosphere allowed me to gain insight into Spanish ethnography.

Casa Mono, coupled with Bar Jamón, is located on the corner of Irving Place and 17th Street, just east of Union Square  the centrality of its location adds further value and contrast to the experience. Given the location and the average price, this restaurants target customers may range widely from nostalgic Spaniards to New Yorkers looking for a non-pretentious fine dining experience. Unfortunately, interviewing the owners or employees was too challenging due to the busy schedules.

Representation

The food in Casa Mono reflects the Spanish strive to keep the authentic nutrition, closely based on Mediterranean staples resulting from an abundance of sun and sea access. Its truly signature cuisine arises due to Casa Mono treating the Hudson Valley as a local market in Barcelona, Spain, and importing authentic ingredients. Some standard products are a selection of cheeses, numerous pickled ingredients, anchovies, and Jamón Iberico (Menu  Casa Mono & Bar Jamon, n.d.). Moreover, Spains geographic location near the sea is reflected in this menu by its seafood and fish selection. Here, one can try the traditional style of serving tapas, or small portions, the description language reflects the cultural environment of Spain. Upon sitting at the bar directly in front of the grill, one can smell the smoke of meals cooked a la plancha. The smells create a feeling of rural Spain, with fresh food cooked directly over the flames.

The food menu only consists of 21 entries, written mostly in Spanish as a homage to the original cuisine. The menu creators have reimagined classic dishes, favoring innovative ingredients like rooster scallops and pigs feet (About  Casa Mono & Bar Jamon, n.d.). The meal can be started with Pana con Tomate or traditional Spanish bread with tomatoes and olive oil. The simplicity of this dish uncovers the heart of Mediterranean culture. Next, Casa Monos original twist on tapas presents dishes like soft eggs with sea urchins, crunchy walnuts, lime zest, and pungent anchovy oil. Another exemplar of reverence to Spains gastronomic identity is an authentic entry of roasted piquillo peppers stuffed with braised oxtail. Finally, the original flavors of imported Manchego cheese and locally adapted Crema Catalana con Buñuelos bring in another ethnographic reference to the Catalan culture (Menu  Casa Mono & Bar Jamon, n.d). Crema Catalana comes with a crunchy, hard coat of burnt sugar atop the custard and deep-fried bay leaves, which one eats by pinching off the stem and separating the coating from the soft leaf.

Last but not least, Casa Mono and Bar Jamón share a wine list of hundreds of beverages, representing a thoughtful selection of Spains expansive contribution to the world of wine. Other drinks follow the sweets section, presenting traditional Spanish coffee styles such as Café Cortado and Café con Leche (Menu  Casa Mono & Bar Jamon, n.d.). No sodas or juices are offered, with the wine menu being the shining star, distinctly differentiating it from the regular American restaurants.

Environmental Considerations

Casa Mono strives to prioritize sustainability: from water to waste, disposables to chemicals, seasonal food, and materials used to furnish its space. The restaurant takes steps to improve operational efficiency, use local ingredients and reduce its carbon footprint (About  Casa Mono & Bar Jamon, n.d.). Additionally, its menu section called whole organic animals refers to the traditional practice of buying whole animals and cutting them into portions called raciones (Menu  Casa Mono & Bar Jamon, n.d.). Although some ingredients are imported, the restaurant nonetheless shows an admirable commitment to the environment.

Visiting Experience

Upon the first entry to Casa Mono, I got greeted by the charismatic servers, who approached the guests with elegance and warmth. The sensory overload from being in the restaurant was at times overpowering. I could hear loud and energetic music and occasional Spanish words exchanged in the crowd, which truly added to the authentic atmosphere. It made me recall that in researching this restaurant, I have come across reviews from Spaniards who visited the restaurant in search of the home dining experience.

The intimate space held just over ten tables and several bar seats. I could not maneuver through the restaurant without accidentally touching others shoulders or hands with so little room. The perception of personal space and comfort was reminiscent of Spanish rather than American cultural geography  the communication was open, extremely friendly, and physically expressive. Looking around, I could feel that the space was purposefully designed to create the ethnographic landscape of Spain. The interior walls were lined with wine bottles, shining in plentiful light from the floor-to-ceiling windows, reminiscent of the Mediterranean sun.

My experience at Casa Mono was excellent, even though the service suffers slightly due to overcrowding. However, the crowds in the establishment did not take away from my experience, as it felt like the way it should be  loud, lively, and energetic. The food tasted impeccable and authentic; novel approaches did not undermine the overall impression of fresh ingredients. With its glass doors to 17^th Street, the dining room was charming, with, if not privacy, at least intimacy in the small room. Given the open kitchen and the restaurants size, the staff could be seen and heard throughout the restaurant as they chatted with the guests, received orders, and prepared food. I truly felt as if I was in one of the Spanish villages, watching my meal being prepared right there.

The experience of being immersed in the busy, semi-chaotic, yet incredibly welcoming atmosphere of Spanish dining in New York provided me with a great proxy for exploring Spanish gastronomic identity. The value of visiting Casa Mono went beyond tasting delicious meals  it included the recipes authenticity, approach to ingredients, and the feeling of being transported to another country for just one dinner. Overall, this understanding allowed connecting Spanish ethnography and my dining experience through the restaurant atmosphere.

References

AboutCasa Mono & Bar Jamon. (n.d.). Casa Mono & Bar Jamon.

MenuCasa Mono & Bar Jamon. (n.d.). Casa Mono & Bar Jamon.

The article is an experimental procedure to evaluate the various methods used to obtain flour from tilapia carcasses. The results of this experiment were obtained through multiple procedures, and many researchers contributed to the writing of this article. Some of the participants of this article includes; Maria Luiza Rodrigues de Souzaa, Eliane Gasparinoa, Elenice Souza dos Reis Goes, Melina Franco Coradini, Vivian Izabel Vieiraa and many others. This article explains how including fish carcasses in a diet increases the nutritional value. The activity also describes how one can reduce environmental pollution caused by the waste products of fish.

The methods used in this experiment include observation and qualitative analysis. For the production of Nile peach Flours, the experiment uses 60 kg of Nile tilapia carcasses (de Souza et al., 2022). The fish fins and the kidneys of these fish are removed before being manufactured. The raw materials are then crushed and sanitized using proximate sanitizer. The result produces three fish flours; cooked carcasses, flavored carcasses, and combined cooked and flavored carcasses flours. When making the cooked carcasses, the fish carcasses are crushed, mixed with water at a ratio of 1:25, and 2% of salt is added (de Souza et al., 2022). This mixture is boiled for one hour and drained to remove the excess water. The end product is grinded, dried, and milled, ready for consumption. In the production of flours from different fish species, there was a mixture of fish carcasses, including Nile tilapia, Tomita & Tomita, Tuna, Sardine, and Gomes da Costa carcasses.

The experiment in this study gives different results depending on the type of fish carcasses and the procedure employed. For the Microbiological investigation on flours from fish and tapioca cookies, the result shows that the end product is suitable for human use. The experiment produced < 3 MPN/g for coliforms and < 2 log CFU/g for Staphylococcus (de Souza et al., 2022). It also implies that the raw materials used for this product is healthy and of good quality.

The result obtained from the manufacturing of Nile tilapia flours using different methods shows a significant difference in moisture content of various flours. The flavored fish flours have more presence of moisture than the cooked flours. In terms of percentage, the flavored flour produces 4.93% moistures, while the cooked flour shows 3.32% (de Souza et al., 2022). These values are within the range of The Animal-Products Industrial Health Inspection Regulation values. According to this inspection body, the highest moisture content of flour should be 12%.

The results obtained from the experiment on making flours using various fish species displays no difference in moisture content. The resulting products are different in terms of nutritional values. Tuna flour has increased protein value while salmon flour contains higher amount of lipid content. Finally, for the manufacturing of tapioca cookies rich in various levels of tilapia flour, the results show no differences in moister and lipid contents for the multiple flours. The average value of moisture content of the flour is 1.63%, while the average lipid percentage is 20.75% (de Souza et al., 2022). The protein and ash content of the cookies display no significant differences

In conclusion, the article is an experimental procedure to evaluate the methods that can be used to obtain flour from fish carcasses. It shows that including fish flour in the diet can improve its nutritional value by increasing protein and calcium. The flours produced by this experiment were well accepted by the consumers, proving that converting by-products into value-added products is possible. Thie procedure helps to minimize the environmental pollution caused by fish remains. This article uses various research methodologies, including Observation, experiments and Qualitative analysis, that researchers would learn and use in conducting such research work.

Reference

de Souza, M. L. R., Gasparino, E., dos Reis Goes, E. S., Coradini, M. F., Vieira, V. I., Oliveira, G. G., Matiucci, M. A., de Castroa, A. V. J., Siemer, S., Fernandes, V. R. T., & Feihrmann, A. C. (2022). Fish carcass flours from different species and their incorporation in tapioca cookies. Future Foods, 100132.

One of the main reasons for the differences in eating patterns that can be found in the world is of an environmental and ecological nature. In particular, Harris (1985) emphasizes that differences in eating habits are attributed not to cultural differences but to cost and benefit considerations. In this case, it is precisely the restraints and opportunities offered by the environment for choosing food that have a special influence. Thus, the main hypothesis is that people-eating or insect-eating, which is not characteristic of Western society, comes from an economic or practical necessity.

In this case, an interesting example is why, according to the author, warfare cannibalism which was practiced by Aztecs, is not acceptable in modern society. It is economically and practically beneficial for contemporary governments to use vanquished people for activities for work. In particular, this is due to the fact that before the emergence of the state, smaller entities did not have an effective system for the use of enslaved people, which made cannibalism more cost-effective. Regarding insect-eating, which is more developed in African and Asian countries, Harris (1985) emphasizes that this is due to environmental factors. There are simply more different types of insects in the area due to the humid and warm climate, which makes their use the most beneficial.

Thus, people-eating and insect-eating have prevailed or are currently prevailing in certain societies due to the established culture. However, in earlier periods, this choice of food was dictated by purely practical needs. It was important for people to extract the maximum amount of protein and energy from food, which made it beneficial to use the most available sources. In turn, this aspect was determined precisely by the structure of the environment and natural sources of food.

Reference

Harris, M. (1985). Good to eat: Riddles of food and culture. Simon and Schuster.