Category: Diet & Nutrition 423

Introduction

Recently, food security has become a significant issue for millions of Americans. The problem, which required immediate action in the past, has become even more acute due to the coronavirus pandemic. According to government statistics, in 2019, 35 million Americans were facing hunger (Houseman, 2020). Among them are workers in critical areas, older people, children, and teenagers. Growing food insecurity has a highly negative effect on national health and well-being. Despite government initiatives, the problem remains unresolved, and the number of US citizens needing support continues to grow. The essay discusses food insecurity and the need for food security for the vulnerable population in the US by providing case analysis of the problem, its impacts on vulnerable groups, the potential solutions, and a reflection.

Research indicates that food insecurity is a growing social and economic challenge in the US. Experts report a 10 billion-dollar gap between the populations food needs and financial support from the state in 2020, including problems with attracting volunteers and contact distribution of food (Housman, 2020). Ways to help meet food needs include supporting local food banks, political lobbying for initiatives to overcome hunger and public support for government nutrition programs. No Kids Hungry is a campaign by a national non-profit organization that fights hunger and tries to meet the needs of the 22 million school children eligible for free or reduced meals in 2019 by implementing alternative food delivery models through school bus delivery (Housman, 2020). Therefore, food insecurity is an issue of national well-being and health, given that half of American families were food insecure during pandemics. The state has several initiatives that have proven their effectiveness in the past, but the support of volunteers and non-governmental and non-profit organizations is essential.

Food insecurity among US citizens is caused by income differences, making it difficult for them to afford the wholesome meals available in local grocery stores. Since low-income families are more likely to reside in rural locations, these families are at the core of experiencing food insecurity. However, middle-class people are susceptible to hunger due to losing their jobs. As a result, it restricts the amount of money that can be used to buy them all balanced diet meals. Despite their financial capabilities, those with terminal diseases, frailty, and other difficulties that might cause social isolation are highly at risk of experiencing greater food insecurity.

Impact on Vulnerable Groups

The older population living in the US is severely impacted by the issue of food insecurity. Several sources have characterized the population as receiving the least attention from volunteers and the state. According to Ziliak and Gundersen (2020), over 7 million older people were facing food insecurity, with 5.2 million highly affected, while those with low food security are 1.9 million in 2019. Importantly, people living in non-metropolitan areas showed slightly higher food insecurity of 8.3% compared to 6.8% for metro areas, which is counter-intuitive from the eco-sustainable perspective (Ziliak & Gundersen, 2020). Additionally, Ziliak and Gundersen (2020) states an increasing trend over the last 20 years with doubled and tripled the amount of elderly in food insecure and VLFS groups in the US. This means that the globalization of the economy and the use of technology in production did not positively impact the agricultural sector, the development of which does not have an adequate relationship with the growth of the population and food needs.

In addition, the younger population, especially students, although having more job opportunities than people from other vulnerable groups, face food insecurity no less often. Broughton et al. (2018) share the study results saying that many college students skip meals. At the same time, a lower percentage of students are eligible for participating in the Supplemental Nutrition Assistance Program (SNAP) when they can get food stamps since this program has too strict income and assets, including criteria like caring for a dependent child, working no less than 20 hours per week, or participation in employment-related programs (Weaver & Mai, 2018). In other words, the governmental SNAP initiative is targeted at the VLFS group, which is smaller than the total amount of food-insecure students. According to Weaver and Mai (2018), students lack of time and money to adequately supply food is the leading cause of food insecurity.

This means that adolescents and young adults need help with providing material resources, such as subsidies or food stamps. Government and non-government initiatives usually focus on primary school children, but older children face the same challenges, mainly due to high food prices. Food is the basic need of the states population, which should guarantee stability and security. Therefore, solving the problems of the agricultural sector and food equality are urgent issues for US governments at all levels.

Solving the Hunger Crisis to Sustain a Healthy Nation

The development of the agricultural sector is crucial in producing the revenues required to guarantee food security. The majority of the worlds poor, between 50% and 65%, dwell in rural regions where agriculture predominates (CDC, 2022). Smallholder farmers do the majority of the farming, and with food prices on the rise, smallholder farmers now have more robust prospects than they had in many years to establish financially successful businesses. However, while some smallholders seize such chances, others will leave agriculture in favor of new, ultimately more lucrative, endeavors. It is crucial to acknowledge that, as has been the case in other nations, the majority of the next generations will have more options outside of agriculture than within it. In order to end world hunger in a sustained manner, broad-based income growth is necessary.

The chances for low-income households can be improved by various policies, both inside and outside of agriculture. Enhancements in primary healthcare and education can support income development. They immediately increase nutrition and provide clean water. The general business climate, which depends on fundamental elements like stability and peace, solid macroeconomic management, decent governance and established institutions, unambiguous property rights, and enough physical infrastructure, is just as significant. Farmers benefit from these rules but are not discouraged from pursuing other non-farm possibilities when they arise.

The government developed government policies like the Thrifty Food Plan to stop hunger in the US, and it presents a variant of a practical, nutritious, budget-conscious diet. The US Department of Agriculture developed four types of food plans for its population, which differ in terms of cost: Thrifty, Low-Cost, Moderate-Cost, and Liberal Food Plan (The Thrifty food plan, 2021). These plans play a critical role in governmental support for those experiencing unsatisfied nutritional demands.

Potential Benefits of Healthy Diets and Food Security

Types of Health Diets

Food choices can be determined not only by personal preferences but also dictated by dietary requirements for nutrient content. Different diets include foods with a maximum nutrient content that promotes recovery from certain chronic diseases and supports overall good health. Diets with a higher content of essential nutrients should be included in USAD food plans to ensure food security. Cena and Calder (2020) analyzed the medical application of popular diets that are seen as healthy. These are the Mediterranean, Nordic, and traditional Asian diets. Interestingly, the Mediterranean diet is widely used for neurodegenerative delay treatment and Dietary Approaches to Stop Hypertension (DASH).

The scholars emphasize that the Mediterranean diet is traditional for European-Mediterranean countries and is widely used in the US. It includes cereals, like whole-grain bread, pasta, fruits, and vegetables high in micronutrients, fiber, and phytochemicals, dairy products, such as low-fat yogurt, cheese, and other fermented dairies, olive oil, wine, water, fish, white meat, eggs, and less frequently the red and processed meat. Nordic diet is often seen as a translation of other popular diets into a regional dietary pattern, and its foods are seen as eco-sustainable and public-friendly. The product pattern features green leaf vegetables, other vegetables, fruits, fish and seafood, potatoes, rapeseed, sunflower, and/ or soya oils and limited intake of fresh red meat and sugar (Cena & Calder, 2020). The diet helps lose weight for people with diabetes.

Cardiovascular Disease Dietary Interventions

Cardiovascular disease, one of the most widespread chronic conditions among Americans, can be effectively prevented through healthy diets. Yu et al. (2018) report that US-observed practices aimed at preventing cardiovascular disease include food consumption policies that are developed in line with scientifically based dietary goals. Nutrition labeling for products rich with trans fats and legislation on the removal of trans fats are exemplary decisions in this sphere.

There is an initiative to reduce the consumption of unhealthy products through taxation on sugar-supplied beverages. Importantly, scholars say that a tax increase of 10% is needed to make an appreciable impact (Yu et al., 2018). Other pricing policies are agricultural subsidies to improve the accessibility of fruits, vegetables, legumes, nuts, and whole grains. The mentioned practices determine the scope and potential variability of practices that governments can develop and introduce to ensure food security, health benefits, and chronic disease prevention for vulnerable groups.

Global Hunger Crisis and Agricultural Sector

Hunger and food insecurity is an international problem which is often attended to from an environmental perspective. Different disciplines suggest unique decisions for the hunger problem, such as engineering, ecological, healthcare, and agricultural perspectives. Sustainable farming is one resistant approach that evolved at the intersection of ecological, economic, and agricultural standpoints. For instance, macroeconomic factors that impact sustainable farming are total area, population, and GDP per capita. Agri-food sector factors are employment share, GDP share, export share earnings, predominant farm sizes, and prevalent farming characteristics. Different countries have different levels of the factors mentioned, so hunger standards are more likely to vary.

Consequently, farming decisions differ depending on global regions, but some typical attitudes are universal and appropriate for the US agricultural sector. Cheo and Tapiwa (2021) reported that farming in Ghana, Gambia, and Nigeria is predominantly smallholder (from 1.6 to 2 ha), traditional, and rain-fed. These farms are perceived as insufficiently small to solve the local problems of food insecurity (Cheo & Tapiwa, 2021). In the US, small farming can be an adequate decision due to high unemployment rates and access to sustainable engineering. Siegner et al. (2019) admit that 35 small urban farms in East Bay are introducing sustainable farming practices using the agroecology prism. Agroecology entails the creation of essential spaces for food, community, health, and culture, and these farms can become role models for a new type of agricultural practice in the US.

Contrary, given the universalistic approach of the UN goals of sustainable development, the critics may notice that these goals will have an excessively diverse scope of solutions varying from region to region. Some parts of the world have better technology and business opportunities, and others must develop the mentioned sectors first. There is a difference in soil and water resources, which is critical for sustainable agriculture. Logistics options will be uneven in metropolitan and rural areas, especially considering there are particularly distant places on our planet. Therefore, the approaches for sustainable agriculture should be individualized depending on the opportunities and capacities of regions and local communities to help eradicate food insecurity rather than using the UN SDG that generalizes all nations.

Additionally, food insecurity can be used to stigmatize vulnerable groups. Food poverty can be not only a survival problem but also an obstacle to social realization, especially in societies where there is a more significant gap in the ownership of financial assets and background social, political, and economic problems and crises. Stigmatization of vulnerable groups is a traditional phenomenon, although recently, in the US, it is possible to observe a decrease in stigmatization due to the growth of civic consciousness. Rost and Lundälv (2022) note that food poverty stigmatization is on the rise in Sweden. However, scientists have emphasized the possibility of implementing support strategies considering the ways, causes, and types of stigmatizations.

Conclusion

Overcoming the hunger crisis in the US will help achieve food justice for all population groups. Equally important, solutions must focus not only on government support programs such as SNAP but also involve a strategic component. Support for the development of small farms and urban farms should become an essential area of support for the agro-industrial sector. Governments at all levels should contribute through the development of the legislative basis for the initiative of the development of small and urban farming. Practical implementation can result in the cultivation of products with a higher percentage of nutrients due to a careful attitude to soils, and the use of more ecological methods of achieving agricultural targets.

In general, strengthening food security will allow the formation of a healthier and more prosperous nation, which will be more resilient and ready to contribute to the economic development of society. Small farms will be able to cooperate with local communities to implement point provision of food to vulnerable groups. In a broader perspective, the development of farming will decrease food prices, from which all the citizens will benefit.

Reflection

Provide one example of a place where you have used rhetorical appeals or source material to support your argument. How does this enhance your essay?

Throughout the research, I mostly used the logos rhetorical tool, introducing cause-effect thinking, exemplification, elaboration, and coherent thought. For example, in the conclusion section, I use cause-effect thinking, saying that overcoming the hunger crisis will benefit communities, leading to more comprehensive economic and ecological sustainability.

Touchstone 4 is a revision of this draft. What kind of feedback would be helpful for you as you revise? Are there parts of your draft that youre uncertain about?

I am satisfied with my draft, but I suppose I could have used more logos techniques, such as comparison and analogical reasoning. I would also be interested in how I can strengthen my points by applying some pathetic techniques. I will also be interested to know how I can make a smoother transition from talking about current approaches to addressing hunger through government support programs to including small and urban farming support programs as a central element of such programs.

References

Cena, H., & Calder, P. C. (2020). Defining a healthy diet: Evidence for the role of contemporary dietary patterns in health and disease. Nutrients, 12(2), 334. doi.org/10.3390/nu12020334

Cheo, A. E., & Tapiwa, K. A. (2021). SDG2  Zero Hunger: Food Security, Improved Nutrition and Sustainable Agriculture (Concise Guides to the United Nations Sustainable Development Goals). Emerald Publishing.

Food Security. (2022).

Housman, P. (2020). The Growing Hunger Crisis in America. American University.

Rost, S., & Lundälv, J. (2022). Social work responses to food poverty in Sweden: A qualitative study applying the concept of stigma. The British Journal of Social Work. doi.org/10.1093/bjsw/bcab228

Siegner, A. B., Acey, C., & Sowerwine, J. (2019). Producing urban agroecology in the East Bay: from soil health to community empowerment. Agroecology and Sustainable Food Systems, 44(5), 566593.

The Thrifty Food Plan: What It Is and Why It Matters. (2021). USDA.

Weaver, K., & Mai, M. (2018). Hunger in Higher Education: Experiences and Correlates of Food Insecurity among Wisconsin Undergraduates from Low-Income Families. Social Sciences, 7(10), 179.

Yu, E., Malik, V. S., & Hu, F. B. (2018). Cardiovascular Disease Prevention by Diet Modification. Journal of the American College of Cardiology, 72(8), 914926.

Ziliak, J., & Gundersen, C. (2018). Senior food insecurity studies. Feeding America.

For a picnic basket, it is essential to choose foods that may be transported and kept well without a fridge, staying safe for human health at the same time. Our food production company should develop a range of products that will be included in a gourmet antipasto picnic basket. However, the peculiarities of their production should be considered to meet the standards of safety and sustainability. In general, products may include pickles, relish, jellies, and jams, such as pickled and caramelized onions, pesto, tomato chutney, beetroot relish, marmalade, and fruit paste, made from local or seasonal products. Along with smallgoods and cheeses provided by another supplier, our gourmet antipasto picnic basket will be an excellent product for spending time outdoors.

The project task that requires particular analysis, investigation, and research is the creation of jarred, preserved products with the use of appropriate food processing techniques for successful production. In general, the use of glass jars may be regarded as the most appropriate option that meets the standards of safety for conservation that presuppose sterilization in the process of canning to avoid the occurrence and spread of toxic microorganisms. In addition, the majority of people prefer jarred food for the convenience of its storage. All products should be made strictly according to recipes and with the use of fresh and clean ingredients. One of them may be a rhubarb jam, and it will be produced in the following way:

• 2 ½ pounds fresh rhubarb, chopped
• 2 cups white sugar
• 2 teaspoons grated orange zest
• S cup orange juice
• ½ cup water

All ingredients should be combined, boiled, cooked over medium-low heat for 45 minutes, stirred occasionally, cooled, and ladled in hot sterile jars.

In the process of manufacturing, it is essential to control the procedures of conservation, as products should be sterile and safe to be stored at room temperature in a glass jar. In this case, in order to determine success, it is necessary to answer the following questions:

• Does the company have all equipment necessary for safe production on the basis of conservation techniques?
• Does it have contracts for the supply of necessary ingredients?
• Are employees qualified enough for production?
• Is the market investigated in a proper manner for customers opinions to be reflected?

Chromium was chosen as an element to discuss and analyze in the paper. Chromium (Cr) is categorized as a trace mineral that the body needs in microscopic quantities. Forming a variety of chemical compounds, chromium plays a significant function in carbohydrate, lipid, and protein metabolism and the activation of insulin (Institute of Medicine (US) Panel on Micronutrients, 2001). Trace mineral regulates blood sugar levels, helps process fat cells, and prevents the deposition of fat on the internal organs; however, its necessity for peoples health is still under debate (Løvik et al., 2018).

Chromium is a micro-mineral and an essential component of all types of cells and tissues of the human body, the norm of its content in the body is 6-12 mg. Whole food sources containing the recommended amount of chromium are beef, broccoli, liver, turkey breast, green beans, tomatoes, etc. (Institute of Medicine (US) Panel on Micronutrients, 2001). Recommended Daily Allowance (RDA) for the trace element could not be given for chromium due to lack of sufficient evidence; nevertheless, it is recommended to support the following Adequate Intake (AI) for the micro-element: 25 mcg for females and 35 mcg for males aged 19-50. A Tolerable Upper Intake Level (UL) has not been established for chromium (Løvik et al., 2018).

Chromium mineral supplements are available to buy online and offline in different stores in the primary form of chromium picolinate. The price ranges from $0.06$0.27 per 1 serving or $7.07$37.20 per container, but it may depend on shopping sites. One capsule contains 200- 1,000 mcg of chromium, and tablets are usually stored in GMP-certified plastic boxes hidden from the daily light.

Chromium deficiency is rare among humans, and recent studies question whether a lack of chromium will lead to any physiological consequences or abnormalities (Løvik et al., 2018). However, it is suggested that people who are potentially at risk of chromium deficiency may deduce higher chromium levels or cannot absorb chromium naturally. It is also reported that chromium (III) that exists in food has very low toxicity (Tsuji et al., 2016). Nevertheless, chromium (III) consumption in high quantities is associated with DNA polymerase activity inhibition and the rise of the level of various mutations in the DNA, liver, and renal dysfunctions (Tsuji et al., 2016).

References

Institute of Medicine (US) Panel on Micronutrients. (2001). Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. National Academies Press (US). Web.

Løvik, M., Frøyland, L. & Haugen, M., Henjum, S., Stea, T., Strand, T., Parr, C., & Holvik, Kr. (2018). Assessment of dietary intake of Chromium (III) in relation to Tolerable Upper Intake Level. European Journal of Nutrition & Food Safety. 8, 195-197. Web.

Tsuji, P. A., Canter, J., & Rosso, L. (2016). Trace minerals and trace elements. Encyclopedia of Food and Health, 331-338. Web.

Egg White Foam is foam prepared with the white of an egg or albumen and is popularly used in the preparation of products such as cakes, soufflés and meringues, in order to make these food products light, airy and porous. Egg whites are traditionally prepared by beating the whites of eggs with electric mixers, blenders and wire whisks. The preparation of egg whites could also include the addition of an acid such as cream of tartar, to make the white additionally frothy and airy. The process of beating the egg white is continued until the mixture attains the desired results. The mixture becomes soft when the peaks stand straight and bend very slightly at the tips and stiff when the peaks stand straight and do not bend at the tips. Following the formation of the desired foam, salt or sugar may be added to the foam to lend the desired taste to it.

This paper aims to study the effects of various compounds on the texture and consistency of egg whites and how the addition of these compounds contribute to the volume and the stability of the egg white foams. By doing so, the researcher aims to gain experience and understanding in the preparation of successful egg white preparations.

For conducting the experiment and studying the effects of four types of egg foams, the following ingredients would be required:

• 300 ml of egg whites
• 4 beakers of the same size
• ¼ Tsp of cream of tartar
• 3 Tbsp of sugar

4 types of foams will be studied through this experiment a) standard, b) over beaten, c) add cream of tartar, d) sugar added.

75 ml of egg whites are placed in the 4 beakers and are beaten until they are foamy and their peaks are stiff. Care should be taken to note that the whites of eggs are also firm and there should be no liquid in the beakers. These eggs are then placed in appropriately labeled glass beakers which are then packed. The initial volume of the foam is recorded. The experiment is conducted with the other 3 beakers by over beating the eggs, and adding cream of tartar and sugar at the soft beat stage, until the formation of stiff peaks but while the foam is still glossy.

It will be observed that when the egg whites are beaten, air is added to the mixture. When the egg is beaten, these air bubbles cause the egg white to foam and to become stiff and stable. In the over beaten experiment it is observed that with the increase in beating time of the egg white, there is a simultaneous increase in the volume and the stability of the foam and the surface of the foam has a dry appearance.

When the acid, cream of tartar, is added to the foam, it becomes more acidic in content and as a result, additionally stable. The stability of the foam is better than the over beaten egg white, resulting is better quality of foam.

When sugar is added to the foam, the beating time of the egg white increases considerably, and the resultant foam is more stable than the other 2 beakers. The foam with sugar also appears to be less stiff, more plastic and definitely more stable than the foam in the other 2 beakers.

Thus, this experiment proves that the quality of foam is greatly affected by the addition of compounds such as cream of tartar and sugar. The foam is of excellent quality when sugar is added to the foam. However, the beating time is slightly increased. Stable egg white foams necessitate the addition of compounds such as sugar and acids to improve the foam quality.

There is an old saying that eating oysters is the same as eating money. The connections of the product to luxury stems from the high costs of its production associated with its complexity (Floyd). Because of this, many people are intimidated by oysters and develop misconceptions that prevent them from trying the shellfish, such as that oysters should only be eaten in months that contain the letter r (Schiessl). However, by knowing simple steps to follow when trying oysters, it is possible to increase the chances of having a pleasurable experience. The main universal rule that applies to all oysters is that the product should always be consumed fresh.

If a person likes sushi, they are on their way to loving oysters as well (Jacobsen 47). When given a just-opened oyster, it is recommended first to smell it to ensure that it smells like fresh salty water, instantly transporting you to the sea, with no foul unpleasant smells (Bon Appetit). Traditionally, oysters will be served with lemon wedges, and it is suggested to squeeze some fresh lemon juice on the meat of the oyster for the purpose of enhancing the flavor of the product. It is also a good idea to try the oyster without the lemon to taste the difference and find a preference. The shell of the oyster serves as a natural spoon from which it is eaten. Using the shell, slurp the meat of the oyster together with some of the salty water remaining in the shell, and chew the meat several times to release the taste. Some oysters will taste sweet, others will be briny, and some will be vegetal (Sadler House Publications 4). Repeat the steps as many times as desired, within reason.

References

Bon Appetit. (2013). How to eat (and taste) an oyster. Web.

Floyd, C. (2019). How oysters went from cheap snack to luxury dish and why theyre so expensive now. Business Insider. Web.

Jacobsen, R. (2008). A geography of oysters: The connoisseurs guide to oyster eating in North America. Bloomsbury.

Sadler House Publications. (2020). Ode to oysters: Tasting reviews: Log book for eating oysters and tracking favorites. Sadler House Publications.

Schiessl, C. (2018). How to eat oysters like a pro. Forbes. Web.

Abstract

Water is very is important for life and therefore its quality is of high priority. Nitrite and nitrate concentration in water supplies are vital pointers to water quality. Public health becomes jeopardized with an increase in the concentration of nitrates and nitrites. Nitrates are converted to nitrites and nitrosamines and the consequent growth of methemoglobinemia in infants, based on this, nitrates are of immense toxicological concern. This studys main objective was to examine nitrate and nitrite concentration in the most common water samples in the Western regions of Turkey. To achieve this, 13 varieties of mineral water and domestic fruity were subjected to examination. Using a photometry machine at 540nm, the color intensity of the samples was measured and compared with standard nitrite and nitrate solutions. Standard nitrate levels of 3.09371.53 mg/L (range 1.027.50 mg/L) for fruity, and 3.99072.46 mg/L (range1.0913.20 mg/L) for natural mineral waters, were noticed. on the subject of nitrite, standard concentrations were 0.02670.008 mg/L (range 0.0080.087 mg/L) for natural mineral waters and 0.02070.007 mg/L (range 0.0090.049 mg/L) for fruity. As far as the results of the present study are concerned, it was found out that nitrate and nitrite concentration levels in the natural mineral water and fruity were not in the concentrations regarded as dangerous in terms of community health (Argonne National Laboratory, 2005, p. 17).

Introduction

Water is necessary for human life. The quality of water has a great health impact on both persons and communities health. The ever- Increasing contamination in drinking waters has resulted in amplified demand for natural mineral waters. Both developed and developing countries need pollution-free drinking water and this should be consistent in terms of quality and quantity for a healthy public nation. In addition, a steadfast source of hygienic drinking water is necessary for safeguarding the wellbeing of individuals and the community in general. Deadly diseases such as typhoid fever, cholera, and gastroenteritis spread by means of unhygienic drinking water and this can be controlled by the use of adequate standard drinking water. A supply having high concentration levels of chemical pollutants may also considerably affect the wellbeing of an entire population. Even though water is vital to existence, poor water standard as a result of industrial, sewage, and agricultural waste matter implies increased contact with nitrosamines and additional cancer-causing compounds, heavy metals, and insecticides for instance DDT. As a result of this population of underground drinking water, there has been increased utilization of natural mineral waters (Cemek et al, 2006, p. 23).

ARTI Natural mineral water is the water that comes from an underground water table and is different from bottled water in terms of its original cleanliness i.e. mineral content, trace minerals, microorganism, and other components which must stay constant. Only underground water has characteristics that can improve human well-being. Natural mineral water can be treated to enhance its purity. Bottling is carried out at the water source and treatments to adjust its constituents or disinfection of underground water microorganisms is forbidden. Carbon dioxide can be added at some point in the course of bottling. To boost the utilization of mineral waters a number of companies are manufacturing fruity mineral waters by blending with various fruit. Even though Turkey has the immense capability for natural mineral water, intake of natural mineral water is lesser in Turkey as compared to other European countries (Cemek et al, 2006, p. 23).

The growing levels of nitrate and nitrite chiefly are as a result of organic material in the soil, herbicides in manufacturing agriculture, application of nitrogenous fertilizers, domestic wastes, and septic tank waste matters that have led to contamination of drinks and food. Since nitrate is the last chemical product compound of biochemical oxidation of naturally linked nitrogen; consequently its elevated concentration in underground waters may perhaps serve as a confirmation of older contamination of organic origin. This nitrate is then converted to nitrite (Cemek et al, 2006, p. 23).

These nitrites have undesirable effects on human well-being, for instance, the chemical reaction between nitrite tertiary and secondary amines give forth to N-nitrosamines which are cancer-causing compound. To ensure a maximum of 50 mg/L for nitrate and 0.1 mg/L nitrite concentration drinking water, extensive and regular monitoring assessments be carried out as these are crucial pointers of water quality. In this study, the concentrations levels of nitrate and nitrite in natural mineral waters and fruity mineral water sold in western Turkey are reported.

Materials and methods

77 natural mineral waters and 63 fruity mineral waters from different 13 brands marketed in particularly in the Afyonkarahisar region of Turkey in May 2005 were analyzed. All these samples were from major manufactures. The analytical procedure was carried out at Afyon Kocatepe University of the Faculty of Science and Arts Chemical Laboratory. Fruity mineral waters examined were manufactured by adding peach, morello, lemon, apple, watermelon, and melon, etc., fruit scents additionally some preservatives indicated on the labels. In accordance with the information given on the bottle tags, test samples B and D were carbonated naturally, E, I, and K have carbonated artificially and the rest were either carbonated naturally or artificially. on the other hand, the total dissolved solids (TDS) concentrations of ordinary mineral water test samples were categorized in the following manner: M and I (TDS>1500 mg/L) as high mineral constituent water, A, D, E, F, G, J and K (TDS<1500 mg/L) as average mineral constituent waters and samples B, C, H and L (TDS<500 mg/L) as low mineral constituent waters (Argonne National Laboratory, 2005, p. 154).

For ease of identification of brand products, fruity and natural water samples were categorized as A-M and stored at 4°C until evaluation was done. As a precautionary measure, test samples were investigated without delay once the bottle was opened and CO2 purged to circumvent interference in the spectrophotometer. Chemicals employed in this study, sodium nitrate, sodium nitrite, Griess reagent, vanadium (III) chloride, dihydrochloride, sulfanilamide, N-(1naphthyl) ethylenediamine, reduced form glutathione, phosphoric acid, hydrochloric acid, and glacial acetic acid were bought from Sigma Company. Analytical grade and Distilled water were used in the research. The standard curves resulting from Griess /vanadium (III) chloride evaluation for successively diluted nitrite and nitrate concentrations were used. At 540nm absorbance, linear regression of the average figures for every standard set subtracted by the figures for blank was used to establish the concentration levels of nitrite or total NOx in the samples that were being analyzed. Then the resulting figures were subtracted to determine the concentration of nitrate. Note that all samples were run twice for both natural mineral and fruity water samples (Argonne National Laboratory, 2005, p. 154).

The analysis was carried out in a standard flat-bottomed polystyrene microtiter plate. Nitrite and nitrate standardization standards were made by diluting sodium nitrate and sodium nitrite with distilled water. 100 µL of test samples were loaded on the plate, then vanadium (III) chloride (100 µL) was added to each well followed by rapid addition of the Griess reagents, N-(1-naphthyl) ethylenediamine dihydrochloride (50 µL) and sulfanilamide (50 µL). Griess reagents mixed with nitrite result in a chromophore as a result of diazotization of sulfanilamide because of acidic nitrite followed by pairing with bicyclic amines, for instance, N-1-(naphthyl) ethylenediamine. Nitrite concentrations were analyzed in an analogous manner apart from the nitrite standards w samples being exposed only to Griess reagents. Spectrophotometric absorbance of 540nm was employed in the examination of the total concentration of nitrate and nitrite in all test samples. SPSS statistics package program was employed in statistical analysis (Argonne National Laboratory, 2005, p. 154).

Results and discussion

Nitrate and nitrite concentration in fruity and natural mineral waters results for different brands collected from Afyonkarahisar retail marketplace are shown in tables 1 and 2. Based on table results, we see that test sample C gave the lowest concentration for nitrate with a range of 1.023.03 mg/L for fruity water against test samples A and E in which P<0.001. Moreover, natural mineral waters sample C gave a range of 1.093.11 mg/L in contrast to samples A, E, I, K, and M in which P<0.01, P<0.001, P<0.01, P< 0.001, and P<0.001, respectively. It turns out that sample E with a concentration of 4.097.12 mg/L for fruity waters and sample K with a range of 5.7913.20 mg/L for natural mineral waters had the highest concentration of nitrates. For nitrite levels, the lowest concentration for sample c with 0.0090.021 mg/L and sample J with 0.0090.023 mg/L, the greatest concentration being E with range 0.0210.048 mg/L and K with 0.0090.023 mg/L in fruity mineral and natural mineral waters respectively. The nitrite concentrations were considerably less in samples A, k, and E where P<0.001(Argonne National Laboratory, 2005, p. 154).

We note significant differences among brands as far as nitrite and nitrate levels in both fruity and natural mineral glasses of water are concerned. However, there was a relationship between nitrate and nitrite concentration levels. On the other hand, with respect to nitrite and nitrate levels, there were no statistically noteworthy differences were observed for goods from the identical brand. Since the utilization of fruity and natural mineral water is on daily basis, their composition is investigated and understood in detail. In accordance with Velghe and Claeyss study carried out in 1985 on mineral waters from 9 dissimilar brands, the average nitrate concentration in natural mineral waters was found out to be 7.1679.39 mg/L in the range of 0.226.8 mg/L. there has been a lot of research done on this subject for instance in 1987, Erbahad1r found out that nitrate concentration ranged from 1.8 to 13.1 mg/L. In another study conducted in Turkey (Erbahad1r, 1987) nitrate levels in natural mineral waters belonging to 5 different brands were varied from 1.8 to 13.1 mg/L.Whats more, in an examination carried out by Soyuyuce in 2000, the nitrate levels in natural mineral waters ranged between 0.01 and 4.84 mg/L, at the same time as the nitrite levels were noticed to fall between 0.0 and 0.0625 mg/L. based on this current analysis the mean nitrate level for natural mineral waters was 3.99072±46mg/L

and 3.09371±53 for fruity natural waters. On the other hand, the nitrite level was 0.026±70008 mg/L for natural mineral waters and 0.020±007 mg/L. nitrite is less stable compared to nitrate therefore nitrate simply is converted to nitrate in groundwater and data of nitrate in addition with nitrite are more or less primarily nitrate according to Bories and Bories, 1995 and MikusÇ ka and Vecera, 2003 types of research. These research results are again confirmed in the current study which indicates higher nitrate concentration compared to nitrite (MAFF, 1998, p. 38).

Conclusion

In conclusion, hygienic water is necessary for life. Other than nitrate pollution of water from human excrement, livestock, and additional organic effluent, or industrial fertilizers are alarming due to their impending toxicity risks for the end-user. As explained earlier nitrite causes methemoglobinemia and consequent mental slow down in the infants. Nevertheless, extensive and regular analyses of nitrate and nitrite concentrations are required for the analysis of poisonous levels in natural and fruity, and mineral water samples. From the data above, we draw the conclusion that the natural and fruity mineral water samples from western Turkey are of recommendable standard and of the best quality for drinking. Furthermore, natural and fruity mineral waters of the sample brands examined met Turkish Food Regulations, 2004 presently in effect for nitrite and nitrate concentrations. As a final point, mineral water samples demonstrated a comparable high-quality quality from toxicological public health and toxicological opinion.

Reference List

Argonne National Laboratory EVS (2005). Nitrate and Nitrite: Human Health Fact Sheet, 1-2.

Cemek, M., Levent, A., Yavuz, O., Kamil, S., Sait, B., Muhsin, K. (2006). Nitrate and Nitrite levels and natural mineral waters marketed in western Turkey: Journal of Food Composition and Analysis , 20, 238-240.

Clarke, B., Karen, A. , Laurence, C., Martin, R., Lesley A., Malcolm, J., Keith R., DuPont, M. (2002). Levels of phytoestrogens, inorganic trace-elements, natural toxicants and nitrate in vegetarian duplicate diets: Food Chemistry, 81, 287-300.

MAFF. (1998). Total diet studynitrate and nitrite, Food Surveillance Information Sheet 163. London, UK: UK Ministry of Agriculture, Fisheries and Food, HMSO.

Walker, R. (1990). Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications. Food Additives and Contaminants, 7(6), 717768.

Zanders, J. M., Hedley, M. J., Pakmer, A. S., Tillman, R. W., & Lee, J. (1999). The source and distribution of cadmium in soils on a regularly fertilised hill-country farm. Australian Journal of Soil Research, 37(4), 667678.

Introduction

Eric Schlosser is the author of the book «Fast Food Nation», which includes many articles on the fast-food industry and its many influences. In the United States, it is remarkably lucrative and has a significant impact on the countrys economy and its citizens lifestyle and health. This essay will summarize Schlossers article titled «What We Eat» and discuss its main points on fast food in America.

The Beginning of the Fast-Food Business

Fast food has taken over the manufacturing industry in the last free decades. According to Schlosser (2012), what a nation eats reveals more about it than art or literature. As the hourly wage began to decline in 1973, more women began to seek work outside of their households (Schlosser, 2012). With female employees having less time to dedicate to cooking, American workers turned to restaurants offering cheap and filling meals. Thus, the industry answered the nations needs, and fast food quickly became the staple of the countrys cuisine.

The McDonaldization of America

McDonalds is one of the most famous fast-food restaurants in the world. It provides the country with thousands of new jobs every year and hires more people than any other organization in the United States (Schlosser, 2012). The restaurant chain has contributed significantly to the food supply in the country becoming standardized. Schlosser notes (2012) that McDonalds is the largest purchaser of several products, including beef and potatoes, leading to the corporations standards being adopted by the suppliers to accommodate their biggest client. Other businesses adopted the McDonalds model, investing in opening identical stores and cafes with the same menus, leading to many small companies being bankrupted (Schlosser, 2012). The uniformity of restaurant chains is another factor that has contributed to their success as it presents the customers with easy and well-known meal options. Overall, McDonalds success significantly changed its economic landscape and contributed to the food supply becoming more standardized.

Fast Food Ingredients

The growth of the fast-food industry and the success of McDonalds, along with other restaurant chains, resulted in the diet of an average American citizen substantially changing. Hamburgers and fries became the quintessential American meal due to the constant promotion (Schlosser, 2012, p. 6). However, the preparation of these foods raises many questions about their nutritional value. According to Schlosser (2012), vegetables, considered to be the healthiest part of the industrys offerings, are delivered to restaurants frozen or dehydrated, having little nutrients. The meat used in fast foods is designed to taste good, with various artificial ingredients added to enhance its taste and smell (Schlosser, 2012). Moreover, the conditions in the meat processing plants are far from optimal. Many transient workers suffer injuries that are not reported, and the sanitary violations led to the introduction of the E. coli 0157:H7 bacteria into the meat supply (Schlosser, 2012). Therefore, the ingredients found in fast food offer little nutritional value and might be unsafe for consumption, especially in large quantities.

Conclusion

Schlosser illustrates the impact the fast-food industry had on the USA, its economy, and its citizens. It significantly grew over the last 30 years, affecting the countrys economy by offering thousands of new jobs and leading to the bankruptcy of many small businesses. The industry also impacted large food processing corporations, which adopted new standards to cater to the growing number of restaurants. However, there are few nutrients in those foods, and some of them can be unsafe, affecting the health and well-being of the customers of the fast-food chains.

Reference

Schlosser, E. (2012). What We Eat. In Fast food nation: The dark side of the All-American meal (pp. 3-10). Houghton Mifflin Harcourt.

Summary

This article examines the anthropology of nutrition  a dynamically developing branch of research of modern ethnologists, social and medical anthropologists. On the one hand, it is based on dietary research, and on the other  on the consideration of cultural phenomena influenced by natural factors. This article establishes the relationship between the state of health and the peculiarities of human nutrition. The purpose of this article is to define healthy food with a focus on understanding the internal point of view of the people and the terms used. In some traditional societies, healthy food becomes symbolic, especially from the point of view of a persons spiritual connection with ancestors, gods and animals. Scientists note that this meaning is acquired by food, which is useful from a biological point of view.

The main arguments given by scientists are examples of diets of different people. For example, for the Inuit from Arctic Canada, eating the meat of a freshly caught seal is an important ritual of human unity with animals. Healthy eating among the Inuit is directly related to the ideas about the ecological balance of human and seal populations (Dufour and Piperata 2018). Therefore, the key to health is the consumption of all parts of the body of seals. At the same time, from the point of view of anthropology, it is important not only what people eat in different cultures. The article also explores the process of cooking and eating, especially ceremonial meals. Scientists focus on the geographical and climatic aspect of nutrition. Thus, the article covered such a topic as the connection of the symbolism of various products with their health benefits.

Reflection

The anthropological concept of health differs in many ways from the definitions given by other disciplines. The technical definition takes into account only the current physical condition, while the anthropological definition considers its cause. The mainstream definition of health also focuses on physical symptoms, whereas the anthropological definition is closely related to the cultural characteristics of a person. This perspective brings more dimensions to the analysis, as attention is paid to the cultural contexts of health, illness and healing. In all societies, regardless of their level of development, health problems are always in the spotlight. The complex of ideas and practices associated with them is a stable element of any culture; the perspective of medical anthropology allows it to be included in the analysis.

The voices of individual nationalities are here through anthropological analysis and those voices are silenced in conventional understandings of health. The study of the question of ways to preserve health has led to diverse studies of the potential of traditional medicine. Anthropology, unlike conventional medicine, is aware of alternative practices characteristic of different people, such as herbalism, spiritual healing, magico-religious healing. This article has changed my preconceived notices of the nutritiology. I learned that through practices related to the selection, preparation and consumption of food, it is possible to understand how a society or an individual group lives. In addition, the connection of the symbolism of individual products with their greatest nutritional value for a particular people was new for me. I discovered that what people eat depends not only on the availability of food resources, cultural traditions and technological advances. It is also based on the genetically determined ability to digest a particular type of food.

Reference

Dufour, Darna, and Barbabra Piperata. 2018. Reflections on Nutrition in Biological Anthropology. The American Journal of Physical Anthropology 165 (4): 855-864.

Introduction

It is essential to remark that the price of HFCS products contributes to the fact that Americans choose products containing them. The reason why corn syrup is common in food products is specifically because it is much cheaper than cane sugar (Khorshidian et al., 2021). Therefore, large companies use it in mass production to generate more profits and offer cheaper prices to Americans.

Discussion

However, the consumption of products with HFCS has a negative effect on the nutritional status of individuals. This is because obesity or diabetes can occur if such products are consumed frequently. Moreover, people have risks of cardiovascular diseases and metabolic syndrome (Goncalves et al., 2019). Thus, the product causes serious adverse changes in peoples bodies, which is why it should encourage them to refuse to take HFCS-based products. The sugar sweetener has no nutritional value other than calories, which means consumers do not receive any other nutrients after using HFCS products. Despite this, people continue to consume products with high fructose corn syrup (Ta_, 2020). It is because these are the foods that are included in the daily diet, such as convenience foods, breakfast cereals, or sweets. Also, products containing HFCS include various types of canned food, candy, and even soft drinks (Ta_, 2020). This demonstrates that it is difficult for people to abandon a large number of products, which is why they continue to consume products with high fructose corn syrup.

Conclusion

Thus, the low cost of HFCS and the involvement of the additive in a wide range of products contributes to the fact that people use it. Although, HFCS products do not bring benefits and have only negative effects on the human body, which should stimulate the reduction of consumption of such foods.

References

Goncalves, M. D., Lu, C., Tutnauer, J., Hartman, T. E., Hwang, S. K., Murphy, C. J., & Yun, J. (2019). High-fructose corn syrup enhances intestinal tumor growth in mice. Science, 363(6433), 1345-1349. Web.

Khorshidian, N., Shadnoush, M., Zabihzadeh Khajavi, M., Sohrabvandi, S., Yousefi, M., & Mortazavian, A. M. (2021). Fructose and high fructose corn syrup: Are they a two-edged sword?. International Journal of Food Sciences and Nutrition, 72(5), 592-614. Web.

Ta_, F. (2020). Knowledge attitudes and behaviors of adult individuals about high fructose corn syrup consumption; cross sectional survey study. Clinical nutrition ESPEN, 40, 179-186. Web.

Introduction

The United States has the highest corn consumption in the world today. Although a bigger portion of corn is used for biofuels and animal feeds, research indicates that an average American consumes around 1500 pounds of corn annually (Pendarvis and Crawley 180). Due to its rapid growth and low production cost, the crop, which was initially used as a vegetable, has become a basic ingredient in almost all food products in the country. Corn is used in sodas, salad dressings, potato chips, hamburgers, breakfast cereals, French fries, and baked goods. As a result, the widespread use of corn in food products has sparked a considerable debate on its health impacts. On one side, the corn proponents argue that it has critical nutritional benefits, while the opponents insist that it adversely impacts consumers health. Corn is not detrimental to consumers health; rather, it has high nutritional values and protects against chronic diseases.

Arguments Supporting Corn Consumption

Corn has considerably high nutritional values, which are essential to consumers. It is an important source of carbohydrates, vitamins, proteins, minerals, and dietary fibre. According to Johnson and Taylor, All corn types are rich in dietary fibre vitamins (A, B, E, and K), minerals (magnesium, potassium and phosphorous), phenolic acids and flavonoids, plant sterols and other phytochemicals (114). Some reports indicate that corn has more proteins than other vegetables making it a preferable choice for vegans and vegetarians or other consumers seeking to get proteins from non-animal sources (Prasanthi et al. 1083). Therefore, corn provides a healthy balanced diet and makes consumers fuller for an extended period. As a result, corn is a critical food source, particularly among the low-income earners, when consumed in moderation.

Corn consumption protects consumers against the risk of developing various ailments. Research indicates that eating corn or its derived products may lower the cases of chronic illnesses such as obesity, cardiopulmonary complications, some cancers, and type 2 diabetes (Johnson and Taylor 113). The health benefits have been linked to antioxidants which are present in corn. Antioxidants combat the impacts of free radicals in the body responsible for causing the development of chronic ailments and ageing. Research indicates that corn also contains carotenoids which are health-promoting elements (Johnson and Taylor 113). In addition, according to Demeter et al., minerals found in corn, such as potassium, magnesium, and zinc, Play an important role in metabolism, skin protection, and bone and tooth health (1). Similarly, corn contains lutein and zeaxanthin, which have anti-inflammatory impacts on the human body and safeguard against diseases like the Age-Related Macular Degeneration (AMD and cardiovascular complications (Demeter 1). This proves that corn is functional food that protects consumer health.

Corn is a nutraceutical food that helps in the management of chronic disorders. A study indicates that apart from safeguarding consumers against long-term illnesses, corn can also be included in the treatment process. For example, high-amylose resistant type 2 starches found in corn acts as a prebiotic, effective in treating obesity, particularly among postmenopausal women (Amanullah and Shah 33). In addition, according to Amanullah and Shah, Studies have shown that the consumption of resistant starch contained in corn improves insulin sensitivity in humans (38). Furthermore, the study also shows that anthocyanins found in purple corn have proved effective in balancing the abnormal angiogenesis linked to diabetic nephropathy. Therefore, antioxidants, phenolic, anthocyanins, and bioactive peptides in corn improve its therapeutic properties critical in managing prolonged diseases. Moreover, corn enhances an individuals digestive tract and protects it against digestive complications (Johnson and Taylor 113). This is because, since corn has dietary fibre, it significantly improves consumers digestion.

Arguments Against Corn Consumption

Corn contains high sugar levels making it detrimental to human health. Studies indicate that a substantial section of the United States population consumes corn as high fructose corn syrup (HFCS), a sweetener added to beverages. HFCS has been linked to diabetes, obesity, liver complications, and cardiovascular disorders. The levels of fructose in HFCS are exceedingly high compared to the glucose content. While glucose can easily be absorbed in the body, fructose is not effectively absorbed. A long-term buildup of fructose in the body causes weight gain resulting in obesity (Insel 168). Excessive intake of HFCS has also been linked with insulin resistance which causes type 2 diabetes. In addition, according to DeChristopher et al., Increased coronary heart disease risk may, in part, be due to the high fructose-to-glucose ratio in the high fructose corn syrup (HFCS) in soda and fruit drinks (2). Based on the study, the fructose to glucose levels in many beverages has exceeded the safe levels triggering fructose malabsorption which increases the propensity for heart diseases. Therefore, it is apparent that the fructose levels in HFCS pose adverse health effects.

Most corn crops are genetically modified (GM), posing adverse effects to consumers. Over the years, corn has become one of the most GM crops in the United in the effort to increase the yields and enhance resistance to pests and diseases. The consumption of modified corn has created concerns among nutritionists, with some linking such products to negative impacts on health. This is due to the belief that the consumption of modified foods may transfer toxicity, allergies, and antibiotic resistance to consumers (Delaney et al. 364). Therefore, some people are convinced that since corn is grown with chemicals, the pesticide residue may be ingested by people and animals. Even though the residue levels may be in small amounts, with time, such chemicals may build up and trigger adverse changes in the body resulting in various complications. Hence, GM corn may cause several health issues due to the transfer of toxicity from the crop to the consumers body.

Rebuttal

Corn contains natural sugars comparable to other starchy foods, which cannot affect a consumers health if moderated. There is a growing misconception that corn and HFCS are the same. However, corn is a grain made of starch, while the HFCS is a sugar that has been processed, leading to high fructose levels. Corn has considerably low amounts of fructose compared to HFCS. Similarly, according to Insel et al., There is no concrete evidence indicating that HFCS within a calorie-controlled diet will cause significant health problems (168). Based on this study, individuals who consume high levels of HFCS have an increased likelihood of gaining more weight than those whose intake is low. This proves that HFCS does not adversely impact consumers health if well moderated. Therefore, the claim that HFCS may cause obesity, diabetes, or heart diseases may be misguided because there is no direct link between the sugar and health complications.

There is no evidence that genetically modified crops are unfit for humans. Studies indicate that modified crops do not pose any threat to consumer health. Such crops also have similar nutritional values to non-modified ones. According to Delaney et al., The work conducted to date has identified no evidence of adverse health or nutritional effects from commercially available genetically engineered crops or the foods obtained from them (362). The study emphasizes that all GM crops undergo a rigorous process to determine their safety and any potential threat to human health before they are approved. Similarly, regarding the notion that corn has pesticide residue that can affect consumer health, research indicates that the kernel, the edible part of a con, contains significantly low residue levels. On the contrary, high levels of pesticide residue are found in the husk and silk parts of a corn plant (Yajima et al. 57). Therefore, even though corn is a modified crop, it does not threaten consumer health.

Conclusion

Corn is not detrimental to consumers health; instead, it has several nutritional and health benefits. Corn contains slightly higher starch than other foods, which may cause weight gain if not well moderated. However, it is very nutritious because it contains carbohydrates, proteins, minerals, and vitamins and hence offers a balanced diet, particularly to economically disadvantaged consumers. Despite the concerns that corns high sugars pose adverse health impacts to individuals, research shows that apart from preventing chronic diseases, the food can also be used to treat such ailments. Additionally, the belief that modified crops have harmful effects on consumers is unsubstantiated. Therefore, it is a consumers choice whether they want to include corn in their diet. In this case, individuals who wish to lessen their carbohydrate intake should avoid corn. Nevertheless, since many products contain corn, consumers should always check the ingredient labels before making a purchase.

Works Cited

Amanullah, Khan, and Shah Fahad, eds. Corn: Production and Human Health in Changing Climate. IntechOpen, 2018.

DeChristopher, Luanne R. et al. High Fructose Corn Syrup, Excess-Free-Fructose, and Risk of Coronary Heart Disease Among African Americans The Jackson Heart Study. BMC Nutrition, vol 6, no. 70, 2020, pp. 1-15.

Delaney, Bryan et al. Food and Feed Safety of Genetically Engineered Food Crops. Toxicological Sciences, vol 162, no. 2, 2017, pp. 361-371.

Demeter, Cintia et al. Analysis of the Content Values Of Sweet Maize (Zea Mays L. Convar Saccharata Koern) In Precision Farming. Agronomy, vol 11, no. 12, 2021, pp. 1-15.

Insel, Paul, et al. Nutrition. Jones & Bartlett Publishers, 2022.

Johnson, Jodee, and Taylor C. Wallace, eds. Whole Grains and Their Bioactives: Composition and Health. John Wiley & Sons, 2019.

Pendarvis, Murray P., and John L. Crawley. Exploring Biology in the Laboratory. Morton Publishing Company, 2018.

Prasanthi, P. S. et al. Compositional Variability of Nutrients and Phytochemicals in Corn After Processing. Journal of Food Science and Technology, vol 54, no. 5, 2017, pp. 1080-1090.

Yajima, Tomonari et al. Influence of Various Parts of Sweet Corn Ears on Pesticide Residue Levels. Journal of Pesticide Science, vol 42, no. 2, 2017, pp. 52-57.