Young children form a significant part of the future generation. The way children are brought up will determine the social and economic status of a country in the future. At a tender age, body systems develop rapidly. To achieve effective development, children must eat appropriate food and maintain good physical health (Reedy & Krebs-Smith, 2010). Although parents should be responsible for their childrens nutrition, the majority of them spend a major part of the day working.
Young children spend a major part of the day at school with their teachers. Therefore, parents should ensure they enroll their children in a school where teachers understand nutrition for young children. The brain is an essential body system that should develop effectively. Such development can only be achieved through the right nutrition, sanitation, and regular exercise. The need to have a healthy and brilliant future generation is the principle behind good nutrition for young children (Sorte, Daeschel, & Amador, 2014).
Young children are physically active because they are in the process of discovery. Apart from classwork, they play in order to understand their environment. Based on the fifth NAEYC standards, teachers should monitor their physical health and nutrition. It is the duty of teachers to ensure that young children stay in a clean and sanitized environment. Therefore, teachers who handle young children must have the necessary skills, such as pediatric first aid.
The PowerPoint focuses on the fundamental aspects of good nutrition for children and the development of a strong immunity system. Children should have a strong immunity to prevent diseases, which might cause retarded growth (NAEYC for Families, n.d.). To ensure effective outcomes, teachers and parents should have a close relationship and frequently communicate about the welfare of young children. As a result, they will promote healthy physical and mental growth for young children.
Reedy, J., & Krebs-Smith, M. (2010). Dietary sources of energy, solid fats, and added sugars among children and adolescents in the United States. Journal of the American Dietetic Association, 110(10), 14771484.
Sorte, J. Daeschel, I., & Amador, C. (2014). Nutrition, health and safety for young children. Promoting wellness (2nd ed.). Upper Saddle River, Pearson Custom.
We all live in a consumer society. It means that there are many products that are introduced to satisfy diverse individuals needs and provide them with all goods they might want. One could think that there are no problems with products at the moment. However, the situation is not ideal. The fact is that the focus on quantity has a pernicious impact on the quality of the products that could be found in stores nowadays. Very often we use substitutes for some real products to assure that all people will be able to get them. It goes without saying that natural products are more useful; however, another problem appears. They still might be dangerous to people because they contain some elements that are excluded from these products substitutes. The same goes for raw milk.
Analysis
The problem is especially topical for North Carolina. The fact is that that it is one of 38 states that do not allow stores to sell raw milk. There are several reasons for this decision. First of all, it might contain pathogens or viruses that have a great pernicious impact on a person and result in the appearance of different diseases ( Raw Milk Misconceptions and the Danger of Raw Milk Consumption ). Additionally, when speaking about raw milk, very often its producers might have serious violations in procedures and sanitarian norms that could not but impact the quality of the final product. Moreover, people might also be allergic to some elements that could be found in it.
At the same time, raw milks positive impact on a persons health could hardly be overestimated (Nelson). Scientists have already admitted the fact that the usage of raw milk could improve lactose tolerance and help people who were not able to consume this very product (Weston A. Pierce Foundation 3). Moreover, it could also be used to treat asthma. Researchers state the fact that among patients using raw milk higher recovery rates were noted (Patterson). For this reason, people should also be provided with an opportunity to buy this very product.
Besides, the main thing which prevents the government from accepting this idea is the lack of firmness in the quality of the product suggested by local unlicensed manufacturers. This governmental regulation is introduced to protect citizens from the outbreaks of different diseases. For this reason, the given limit exists. However, there is a simple and efficient solution to the problem. Local producers should be engaged in collaboration with the government and become a licensed manufacturer of raw milk. It will also mean that the practice of the constant monitoring of the quality will be introduced and only in case an entrepreneur passes through this very procedure, his/her products will be given the needed permission.
Manufacturers should realize the fact that it is a profitable business and cooperation with the government is crucial for the positive final result. It will guarantee that their products are licensed and allowed to local markets. At the same time, statistics show a constantly increasing demand for raw milk (Ames). Consideration of the given tendency will help to acquire additional incomes and contribute to the further evolution of the local agricultural sector.
Conclusion
Altogether, the given proposal could be an ideal solution to the given problem as it takes into account the most important points peculiar to this very question and suggests a compromise that will result in the appearance of raw milk in local stores.
Works Cited
Ames, Marissa. Raw Milk Benefits vs. the Law. Countryside Daily. Web.
At the beginning of 2018, Food Safety News published the breaking news about Salmonella found in pet food (Desk, 2018). The issue is that the company Raws for Paws is recalling a party of its pet food because there is a possibility that the food is contaminated with Salmonella. Moreover, two children have already been infected with Salmonella due to the contact with this pet food. This information is disturbing because Salmonella is a pathogen microbe considered to be one of the major causes of diarrheal diseases (World Health Organization, 2018). Salmonella is common for wild and domestic animals, food animals in particular. The factors contributing to the spread of the organism include violation of the food chain control measures, poor hygiene, and contact with animals carrying Salmonella. Salmonella as a leading foodborne pathogen is cultured in laboratories to develop effective treatment strategies (World Health Organization, 2018).
The abovementioned article reports on the actions taken by the company as soon as the problem was identified. The two children that were infected live in the same household. The consequences of the case are not favorable for one of the children because he got septicemia which is a blood infection, and osteomyelitis, a dangerous bone infection (Desk, 2018). The Minnesota Department of Health and the Minnesota Department of Agriculture proved the coincidence of the Salmonella strain found in the children and the one revealed in four samples of pet food. After that, the company started informing the clients about the danger and recalled their product.
The case is of great epidemiologic significance because Salmonella provides a hazard to the health of humans and animals. It is particularly dangerous because the microbe can be found in diverse locations all over the world. For example, the case of Salmonella Enteritidis outbreak in 2017, which touched some countries of the European Union, was caused by the consumption of eggs that came from Poland (European Centre for Disease Prevention and Control, 2017).
Another problem with the pet food distributed by Raws for Paws was the fact that manufacture date was not indicated on the individual plastic packages. Thus, the customers had to throw away the packages they purchased after October 12, the day when the infected pet food was manufactured. The case with Raws for Paws is not unique. The FDA study indicated 15 Salmonella cases out of 196 samples of pet food for the period from 2010 to 2012 (Desk, 2018).
There is a famous quote saying that you are what you eat. Of course, it should not be understood literary, as our food cravings do not predicate our biological nature. The line rather describes the combination of values one is likely to carry, which can be evaluated according to their food preferences. Most countries have their distinct cuisine that was forming during many centuries. Food is not only the source of human nutrition processes, but it is also one of the brightest cultural examples. In such a way, one can predict certain traits or values of other people based on their food choices.
East Asia is one of the worlds regions that has a very distinct cuisine. People from this area associate themselves with their nationality, which includes food preferences. Japanese, Chinese, and other Asian restaurants are spread worldwide, and their kitchen cannot be confused with that of others. This paper reviews examples of South Korean and Japanese food that served as markers of national identity in the past. Yet, they are losing this determining role due to political shifts and the process of globalization.
Korean Identity
Modern Korean land is divided into two halves, representing a separate country with an opposite economic structure. However, the food culture remains similar due to Koreas long history as a single state, which experienced its internal cultural development and foreign influence. Nowadays, most research on this country is done regarding South Korea since its northern neighbor is not open to the world.
Colonial Past
In the past, Korea used to be one of the Japanese colonies. Although the two cultures had similar culinary products, many of them had differences in ingredients and making. For instance, soy sauce is a product that is currently viewed as traditional in East Asia, yet not many people are aware that the modern recipe is Japanese. Korean households used to brew their soy sauce, which was later replaced by the Japanese version1. This happened because Korean culture was not viewed as superior, and local citizens attempted to look better in the eyes of their rulers. Food as a part of this culture also had to correspond with Japanese civilizations high standards. This is a bright example of associating food with identity, as Koreans wished to become closer to the superior nation by changing their food habits. Nowadays, another trend adds to the local soy sauce phenomena, as it is produced industrially instead of homemade. Koreans identify themselves as busy people who have no time to cook difficult recipes, which is the same for the rest of the modern world.
Modern Aspirations
As the country became independent and economically strong, Koreans received a need to promote their national pride. It is now normal to be proud of Korean culture and food in particular. Thus, the recent case of the first Korean astronaut created a precedent for developing a special recipe of kimchi, a national food, that could be taken to space2. Journalists compared this event with the tradition when mothers gave kimchi to their sons who left home. This is an example of how modern Koreans identify themselves through their national food, saying that they are more than proud to be a part of this culture, which has to be taken to outer space to sign their identity.
Contemporary Japan
Unlike Korea, Japan did not experience the same foreign influence, except for the times in the XX century, when it had to assimilate to become an equal partner in the worlds economy and trade. Nowadays, Japanese culture is regarded as one of the most famous, yet still difficult for a foreigners understanding. For instance, the Japanese see raw food as the one ready for consumption, which has much to do with their perception of nature and its resources3. The philosophy of harmony with nature and oneself is one of the key principles of Japanese culture, which is achieved to keep past values.
Globalizing World
Nowadays, boundaries between countries dissolve due to the economic processes, making different cultures blend. Japanese and Korean food are widely represented in the West, giving people from other cultures an opportunity to admire it from childhood. This trend makes the saying about food being a part of the identity to lose its positions. Although I acknowledge that this was the case in the past, modern reality demonstrates that Koreans can consume a lot of American food, and vice versa.
Conclusion
While food remained one of the national identity elements in the past, it was subject to changes for political or economic reasons. Nowadays, independent countries find pride in their food as a traditional element. However, the process of globalization threatens to exclude national cuisine as an identity feature.
Bibliography
Bestor, Theodore C. Cuisine and Identity in Contemporary Japan. In Routledge Handbook of Japanese Culture and Society, edited by Victoria Lyon Bestor, Theodore C. Bestor, and Akiko Yamagata, 273-285. Oxon: Routledge, 2011.
Cwiertka, Katarzyna J. The Soy Sauce Industry in Korea: Scrutinizing the Legacy of Japanese Colonialism. Asian Studies Review 30 (2006): 389-410.
Sang-Hun, Choe. Kimchi Goes to Space, Along with First Korean Astronaut. The New York Times, February 22, 2008.
Footnotes
Katarzyna J. Cwiertka The Soy Sauce Industry in Korea: Scrutinizing the Legacy of Japanese Colonialism. Asian Studies Review 30 (2006): 390.
Choe Sang-Hun, Kimchi Goes to Space, Along with First Korean Astronaut. The New York Times, February 22, 2008, para 2.
Theodore C. Bestor, Cuisine and Identity in Contemporary Japan. In Routledge Handbook of Japanese Culture and Society, ed. Victoria Lyon Bestor, Theodore C. Bestor, and Akiko Yamagata (Oxon: Routledge, 2011), 275.
Ginseng is a plant. Three major herbs are called ginseng: American ginseng, Asian ginseng, and Siberian ginseng. However, the last type is not true ginseng because it does not contain ginsenosides, typical ginseng components that are considered useful due to their medicinal properties. Ginseng is used for different purposes. For instance, it improves memory and mood and reduces fatigue.
What is more, it is believed that ginseng prevents and treats cold and flu, different types of cancer, diabetes, and many other diseases. There is a mixed variety of ginseng products such as supplements, pills, and drinks. The paper aims to analyze the article by Carla Nappi and the investigation of some forms of ginseng products from Korean and Chinese markets.
Ginseng Products
Ginseng products are sold at specialized Asian stores. There are a few places where people can buy Chinese and Korean ginseng products in Ontario, Canada. T&T Supermarket and PAT Central market are examples of such places.
T&T Supermarket is located at 222 Cherry Street. T&T Supermarket is an Asian supermarket that offers a wide range of Asian and western groceries and cooked food. Some Chinese ginseng products can be found there, ginseng tea, quaker ginseng drink, and dried ginseng. Chinese ginseng tea comes in packages. There are pictures of ginseng and some Chinese hieroglyphs on the tea box. The Chinese ginseng tea manufacturers state that tea helps prevent cancer and reduces physical and mental stress. Quaker ginseng drink is light-brown liquid poured in a 60 ml bottle. There is the image of ginseng roots on the label. Quaker ginseng drink is a beverage that promises to protect the liver. Dried ginseng represents the dried roots of ginseng. These roots resemble ginger roots. It is not packed, and it is sold by weight. Although there is no mention of what dried ginseng is for and how it is used, it is quite well-known that dried ginseng improves brain function and mood and reduces stress.
Some Korean ginseng products can be found at PAT Central. It is located at 675 Bloor Street West, Toronto, Canada. PAT Central is one store of the chain PAT MART named Canadas first Korean supermarket. There is a mixed variety of Korean products. Such ginseng products as ginseng extract pill, Korean dried ginseng root, and red ginseng latte are sold there. Korean ginseng extract pills are black pills that contain the active components of Korean red ginseng. These pills are recommended to take to control weight and improve libido and sexual function. The second ginseng product is the Korean dried ginseng root. Although dried ginseng roots are packaged, it can be seen that these roots look like Chinese dried ginseng that is sold by weight. Korean dried ginseng root is 6-year-old ginseng that was dried by the suns heat or indirect heat. People make tea from these dried roots to improve immunity, appetite, and mental health. Korean red ginseng latte is another type of ginseng drink. It comes in a box of a few packets. Red ginseng latte is a caffeine-free drink that contains not only the active components of ginseng but also a variety of different vitamins.
All in all, there are no apparent differences between Chinese and Korean ginseng products. The majority of them are presented in various boxes with the images of ginseng roots and different hieroglyphs except for Chinese dried ginseng that is not packaged and sold by weight. The significant similarity between Chinese and Korean ginseng products is health benefits; they are the same. It is worth mentioning that all ginseng products (drinks, dried roots, and supplements) are used to improve mood, mental and physical health and reduce stress.
Ginseng in the Early Modern Period
In the article Surface Tension: Objectifying Ginseng in Chinese Early Modernity, Nappi is concentrated on the Early Modern period, the Ming/Qing dynasties in China, and the Choson period in Korea. Nappi states the ginseng became one of the most tightly regulated commodities in early modern China, Korea, and Japan, and an extraordinarily important commodity in the contemporary global drug market 1. The author underlines that ginseng is not a stable object; it is continuously in flux. Nappi states that ginseng played a crucial role in Chinese and Korean culture in the Early Modern period. Ginseng was even used as currency.
Ginseng Nowadays
However, the importance of ginseng and peoples attitude towards it has changed. There are still debates about ginseng within the medical community. A lot of scientists stress that ginseng has been overestimated for centuries. What is more, it is proved that ginseng can be a threat to health in certain circumstances. For example, doctors and nurses advise pregnant women not to use ginseng products. Also, it is quite a typical case when people are allergic to this herb.
Conclusion
To sum up, ginseng is one of the most popular herbs that is thought to improve mood, mental and physical health, reduce stress, and even prevent cancer. There are many ginseng products such as ginseng tea and ginseng drinks, pills, dried ginseng roots, and others that can be found in Asian shops. Ginseng has been widely used as a medical drug for a thousand years, and it played a significant role in Chinese and Korean culture. However, nowadays, ginseng is not considered to be as important as it used to be in the Early Modern period.
Bibliography
Nappi, Carla. Surface Tension: Objectifying Ginseng in Chinese Early Modernity. In Early Modern Things: Objects and their Histories, 1500-1800 2013, edited by Paula Findlen, 31-52. London: Routledge, 2013.
Footnotes
Carla Nappi, Surface Tension: Objectifying Ginseng in Chinese Early Modernity, in Early Modern Things: Objects and their Histories, 1500-1800 2013, ed. Paula Findlen (London: Routledge, 2013), 31.
Food fraud is defined as the act of intentionally changing, mislabelling, replacing, or messing up with the composition of food items at any point during the production and processing stages. The most recent case of food fraud is the horsemeat scandal that took place in Europe in 2013 (Elliott 2014). The effects of the scandal prompted the establishment of a committee to look into the issue and propose measures to prevent the recurrence of the incident.
The purpose of this paper is to critique Professor Elliotts review of the horsemeat scandal. Two main pillars recommended by the professor are examined and discussed further. The paper also highlights how the pillar can work in a systems approach. Further recommendations regarding the implementation of these pillars by local governments, regulators, and industry are also suggested.
Background of the Events Leading to the Commissioning of the Review
On the 15th of January 2013, it was discovered that food items promoted in some sections of Europe as containing beef had horsemeat that had not been declared on the labels (Agnoli et al. 2016). The proportions of horsemeat were as high as 100% of the total meat composition in certain instances. Frozen meat burgers containing traces of horsemeat were being sold in supermarkets in parts of Britain and Ireland. Another revelation was that some products contained undeclared meats such as pork whose consumption is taboo in some religions such as Islam and Jewish.
As much as the availability of the undeclared meat did not pose a real health problem, the scandal brought to light major issues in the traceability of the food supply chain. This revelation indicated a high likelihood of the inclusion of hazardous chemicals. For instance, horses bred for sports are often treated with phenylbutazone, which is a banned chemical in the rearing of animals meant for food (Annunziata et al. 2018).
Consequently, this toxic chemical could have entered the food chain. The scandal was disseminated to about 13 other European countries, which underscored the need to assay 4000 horsemeat samples for the banned substance (Elliott 2014). These events also prompted the commissioning of the Elliott review by the Secretaries of State for Environment, Food and Rural Affairs, and Health in a bid to review the veracity and guarantee of food supply networks.
The Rationale for Professor Elliotts Recommendation of the Two Pillars
The chosen two pillars out of the eight recommended by Professor Elliott are zero tolerance and laboratory services. The following subsections expand the two pillars and explain why they were chosen over other tenets. Gaps and opportunities to expand the two pillars are also indicated.
Zero Tolerance
Zero tolerance refers to a strategy where flouting stated rules attract strict punishment. The purpose of this policy is to get rid of undesirable behavior. Food fraud is a form of crime as much as it may appear harmless in some instances. Therefore, enforcing a zero-tolerance policy by imposing punitive measures can go a long way in discouraging this behavior. This pillar is more important than other pillars because it is likely to deter potential food fraudsters if they know that their actions will lead to big repercussions on their part.
The theory of reasoned action is a valuable evidence-based premise that supports this pillar. This theory strives to elucidate the association between attitudes and mannerisms that influence human action (Yzer 2017). The premise forecasts human behavior based on established attitudes and intentions. In essence, an individuals decision to take part in a particular activity is influenced by the potential outcomes of the action. Therefore, people are likely to engage in activities that they know will result in positive consequences and desist from activities that lead to negative repercussions.
Specific measures that the government can take to support this pillar include encouraging the food business to question unrealistic transactions, supporting a culture of whistleblowing and exposure of fraudsters, encouraging sampling and testing of food at various levels within the supply chain, and adopting motivation machinery to remunerate upright procurement processes (Manning 2016).
Other measures include educating regulators on the appropriate strategies for identifying and combating food crime, creating awareness about public sector purchasing agreements, especially the authentication of food supply chains, and incorporating food fraud and alleviation strategies in business risk inventories.
However, certain gaps exist concerning this pillar. For example, even if zero-tolerance policies exist for food fraud, a few unscrupulous traders may continue with the vice knowing very well the likely consequences for their actions. Therefore, there is a need to conduct additional research to develop ways of addressing this eventuality. A second gap is the lack of standardized food prices that can serve as useful indicators of potential fraud. Fraud can be suspected if a certain food item is sold for a lower than usual price. However, in the absence of prior knowledge of expected food prices, such an anomaly can go undetected.
An existent opportunity is imposing temporary or permanent bans on firms, manufacturers and farmers found guilty of food fraud. Temporary bans can range from a few months to several years, depending on the gravity of the food fraud committed. To ensure that appropriate actions are taken following a whistle-blowing endeavor, a clear communication channel or protocol should be established regarding the next course of action.
Laboratory Services
It is impossible to detect food fraud by merely looking at an item or comparing the prices of original and counterfeit commodities. In some cases, the prices of counterfeit food may even be higher than the normal cost for the incident to be considered food fraud. Therefore, there is a need for well-established laboratory services to facilitate the detection of food fraud using tangible evidence. These facilities should also use authorized and harmonized techniques.
In the horsemeat scandal, it was noted that most laboratories in Britain and Ireland did not have adequate capacity to test the 4,000 samples for authentication. Consequently, many samples had to be taken to Germany for laboratory analysis. Professor Elliott reported that the number of expert laboratories in analytical procedures in the food industry had shrunk from 50 to 6 over two decades due to the downscaling of local authorities budgets (Elliott 2014).
This pillar is important because, in the absence of concrete, stable ways of identifying food fraud, the fight against this vice is futile. The identification of food fraud may not be a straightforward process in some instances, for example, ascertaining the geographical traceability of a food item or identifying the production system used. Such cases require expertise to combine analytical data and chemometrics to segregate food items based on these variables.
Elliott (2014) recommended that the government ought to find ways of standardizing analytical methods used in laboratories that test for food authenticity in the community. The issue of standardization is crucial because different analytical methods have varying levels of sensitivity and accuracy as determined by their limits of detection (Konieczka & Namiesnik 2016). Using standardized approaches can help to eliminate disparities in analytical findings to facilitate unbiased decision making. Harmonization can be achieved by collaborating with interested organizations to develop centers of excellence.
Moreover, there is a need to develop uniform guidelines to inform national sampling programs. Sampling plays a crucial role in determining the accuracy and reliability of outcomes due to an ununiform distribution of substances under investigation. Therefore, poor sampling techniques will lead to the testing of samples that are not true representations of the population, thereby resulting in inaccurate conclusions (Crowder 2017). Additional discrepancies from one food surveillance and testing agency to another can be avoided through partnership and frequent comparisons and streamlining of food inspection.
A gap that remains to be filled regarding this pillar is the standardization of analytical methods for detecting food fraud. Recent advances in technology have led to the development of many techniques. Gold standards for specific analyses should be established based on their accuracy, reliability, and cost-effectiveness.
The establishment of fully-equipped laboratories without adequate manpower cannot solve the problem of food fraud. Thus, an unexplored opportunity in this area involves recruiting competent food scientists or technologists and training them in the current, evidence-based techniques for detecting various forms of food fraud.
The Implementation of the Pillars
Current experience and evidence show that these two pillars have been implemented adequately by the industry and government. Following Professor Elliotts review, there have been notable changes in attitudes within the food industry. For example, there has been increased incorporation of testing and surveillance systems into regular industrial practices (Brooks et al. 2017). Furthermore, the establishment of the National Food Crime Unit (NFCU) indicates government preparedness to handle potential cases of food deceit through the zero-tolerance pillar (Jones, Hillier & Comfort, 2017).
Even though extensive research has been conducted to develop and improve various analytical techniques to monitor food fraud, the implementation of these recommendations in all areas of the food chain has not been done effectively throughout Europe. For example, Romania remains susceptible to food fraud cases in certain areas of the supply chain, which can easily lead to the dissemination of substandard food items to other parts of Europe (Stanciu & Bichescu 2018). This observation is an indication that gaps exist in the implementation of these pillars. Therefore, there is a need for additional partnerships between industry and government to support the endorsements fully.
How the Pillars would Work in a Systems Approach
The systems theory suggests that organizations are made up of different smaller units that must operate effectively to lead to the overall efficiency of the institution (Clayton & Radcliffe 2018). Considering the food industry as a system whose main subsystems are the two pillars of laboratory services and a zero-tolerance policy, it is possible to fight food deception.
The two pillars can work hand in hand to fight food deceit by making use of laboratory services to test and identify food items that contravene food safety regulations by engaging in fraudulent activities. The traders involved in these malpractices can then be punished through the zero-tolerance policy for food dishonesty. This way, the issue can be addressed adequately within the food industry because the two pillars will create a self-sustaining system concerning ensuring food safety as honesty.
Further Recommendations for Government, Regulators, and Industry
Additional recommendations that can be made for government, regulators, and industry include looking at the potential for fraud in various food items and detecting it early enough. For example, Professor Elliott suggests that crop failure in specific crops is a good starting point to investigate food fraud because producers, manufacturers, and retailers can exploit such natural losses to defraud the public. Therefore, these entities should be vigilant and conduct laboratory investigations in instances involving food items that have experienced crop failure. Furthermore, it is worth noting that all parts of the food chain are vulnerable to food fraud and should be checked thoroughly through rigorous testing.
Vulnerability increases with the number of times a commodity changes hands during the supply chain, particularly during storage and transportation (Van Ruth, Huisman & Luning 2017). Additionally, reliance on paper-based trails should be avoided because such systems are prone to interference and are likely to fail. Blockchain technology where a digital signature is added to the documentation each time a consignment changes hands is likely to minimize food fraud and can be adopted.
Conclusion
Food fraud is a rampant problem in the food sector. The horsemeat scandal was an eye-opening experience that shed light on the vulnerability of the food industry to manipulation and defrauding, which could have adverse health outcomes for consumers. Elliotts review proposes eight pillars to combat food fraud out of which the two tenets of the zero-tolerance policy and laboratory testing stand out most. Addressing the specific recommendations concerning these pillars can reduce the incidence of food fraud.
Reference List
Agnoli, L, Capitello, R, De Salvo, M, Longo, A & Boeri, M 2016, Food fraud and consumers choices in the wake of the horsemeat scandal, British Food Journal, vol. 118, no. 8, pp. 1898-1913.
Annunziata, L, Visciano, P, Stramenga, A, Colagrande, MN, Campana, G, Scortichini, G, Migliorati, G & Compagnone, D 2018, Investigation of phenylbutazone and its metabolite oxyphenbutazone in horse meat products during years 20132017, Drug Testing and Analysis, vol. 10, no. 8, pp. 1251-1257.
Brooks, S, Elliott, CT, Spence, M, Walsh, C & Dean, M 2017, Four years post-horsegate: an update of measures and actions put in place following the horsemeat incident of 2013, NPJ Science of Food, vol. 1, no. 1, pp. 1-7.
Clayton, T & Radcliffe, N 2018, Sustainability: a systems approach, Routledge, Abingdon, UK.
Jones, P, Hillier, D & Comfort, D 2017, Food crime and the UKs food crime unit, Australasian Policing, vol. 9, no. 1, pp. 8-11.
Konieczka, P & Namiesnik, J 2016, Quality assurance and quality control in the analytical chemical laboratory: a practical approach, CRC Press, Boca Raton, FL.
Manning, L 2016, Food fraud: policy and food chain, Current Opinion in Food Science, vol. 10, pp. 16-21.
Stanciu, S & Bichescu, CI 2018, How much is exposed the Romanian market to food fraud? Annals of the University Dunarea de Jos of Galati: Fascicle: I, Economics & Applied Informatics, vol. 24, no. 2, pp. 72-78.
Van Ruth, SM, Huisman, W & Luning, PA 2017, Food fraud vulnerability and its key factors, Trends in Food Science & Technology, vol. 67, pp. 70-75.
Yzer, M 2017, Theory of reasoned action and theory of planned behavior, The International Encyclopedia of Media Effects, pp. 1-7.
This week we looked into the basic definitions of terms to be used in the course. I learnt that there was a relationship between the things one eats and ones culture. Therefore, in accordance to course objective one, food studies are directly related to other disciplines. In this reflection, I tried to tie my observations about food with other disciplines.
I took a look at my eight-year old nephew, who seemed to have an insatiable appetite. However, weight was not a problem regardless of his high consumption levels. I compared him to my 70-year old grandmother who never ate sugar, saturated fat or white starches because of her diabetes. These differences in food choices relate to the developmental stage of a person and their needs. Therefore, food studies are closely associated with developmental psychology.
When walking around my neighborhood, I found that we have Indian restaurants, Chinese restaurants and typical Canadian ones. All restaurant types serve different menu items, depending on the cultural group represented. Therefore, I realized that there was a relationship between anthropology or cultural studies and food studies.
I also went out for lunch with some of my friends and took the time to observe their eating patterns. One of them soaked his chips in ketchup while another one ate it dry. People associate certain foods to their past, and if it conjures up good memories, then they are likely to enjoy it. I deduced that psychology will play a large role in food studies as people have different mental reactions to food.
My interdisciplinary personality determines the foods I like, the cultural leanings of the restaurants I frequent as well as my developmental needs.
Class 2
In week 2 (coffee cup), we learnt about how the planet is cyclical, and that resource usage is finite. Concerns about wastage emanate from this understanding. Course objective 2 illuminates how major aspects of the food world connect and how food travels. My reflections this week focus on one aspect of the food cycle, which is the movement of food between the self and sewer or soil.
I once moved near an apartment whose bedroom window was directly opposite a restaurant. My side was at the back of the restaurant so I caught a glimpse of the goings on in those busy food joints. I was alarmed at the rate at which perfectly good food was thrown out. In fact, their bins were continuously full, such that trash collectors had to gather overflow on the sides of the containers. This made me wonder where all the wastage came from and why people were so wasteful. I looked through some blogs and found that we are a wasteful nation. In fact, the problem is endemic to North America. I found that over 30% of all food goes to waste in this part of the world, and decided to start tracing where these excesses came from.
It was not surprising that most people rarely finish their meals when they get to restaurants. This, I imagine, is intimately tied to the portion sizes we are given. Ever since the 1960s, portion sizes have increased at a disturbing rate; now people pay for what they do not need but still complain about their financial situations. Restaurants, such as the one opposite my building, contribute tremendously to this problem. Most of them make almost everything in the menu at once in order to ensure that customers are served soon after they order it. It would be less wasteful to make such items when ordered.
Higher portion sizes reflect an interdisciplinary combination of culture, psychology and agriculture in ones identity. Huge sizes psychologically induce buyers into restaurants. They are symptomatic of a cultural shift towards the exaggerated. They also indicate the availability of ingredients that emanate from the commercialization of agriculture production.
Class 3
Week 3 readings focused on Food Inc., or how the scale of production affects consumers. It was stated that centralization creates a greater distance between the producer and consumer. One of the course objectives talks about the complexity of food. Another objective talks about understanding the pathways of food. My reflections centered on the complex nature of food especially in light of industrial agriculture.
Canadians are increasingly more detached from their food. Few of them know where the fruits or vegetables they regularly consume are grown. They think that tomatoes can be found on trees and that sweet potatoes do not come from the ground. I asked a few friends why they had no interest in understanding the source of their food, and most of them did not see the need for this interest. Canadians need to trace the journey of the food they eat from cradle to grave. When they get interested in this part of their lives, then they better their chances of weeding out the noise, and get to the truth behind their meals. They will demand better safety standards and nutrition.
North Americans have a particularly hard time understanding this link because the food industry is a combination of numerous legislations, distribution networks and businesses. This big mess may be more than some people are willing to untangle. Therefore, the interdisciplinary nature of the food cycle within Canada encompasses political actors, and their legislations, businessmen, who distribute and sell the food, as well as farmers who produce it. It is this complex web of players that leads to the detachment of Canadians from the source of their food.
Class 4
Readings from week 4 about the industrial fast food complex got me thinking about the issue of labor in this sector. Every time I enter a fast food franchise, I am not just harming my body, but am also perpetuating the inequality that stems from this system. I got interested in aspects of labor because of interdisciplinary input from a business course. Entrepreneurs who created successful fast food companies all rely on the franchise structure, which allows them to maintain all the control in creation of a preset final product so that they can have a guaranteed rate of return. While there may be nothing wrong with high profits, it is the application or use of these returns that is disturbing. Most workers earn minimum wage in restaurant franchises, yet their CEOs take home seven-figure salaries. These amounts stem from corporate bonuses as well as conventional payments.
The fast food industry is notorious for having the highest number of minimum wage workers. I was shocked to find that only 10% of these workers get employee benefits. Even the so-called assistant managers are exploited by their employers.
They work for over 60 hours a week and have minimal options for promotion. Assistant managers get slightly more than the workers they supervise, even though they perform the duties of a store manager. Employee benefits in these fast food chains only account for 8.6% of these companies total expenses. Clearly, the chains are perpetuating an exploitative system that subjugates the very people who create their wealth. Not only do the poor working conditions frustrate employees, but they also explain why most products from the fast food chains are shoddy.
Class 5
This week, I thought about the rise of food television and the significance of this programming on Canadians food choices, as discussed in class. One course objective dwells on understanding the relationship between food studies and other disciplines, which is the point of emphasis in this entry.
TV cooking is a way of diffusing knowledge about ones culture. However, because a lot of decision makers exist between the person on the screen and the one in front of it, one may assume that a lot of that information is distorted. These networks contribute to social stratification and inequalities because some viewers simply cannot access the products that TV chefs use. My anthropological knowledge of cultural undertones in food TV prevents me from copying their food recipes blindly.
Food networks have created the phenomenon of the celebrity chef whose life is glamorous and enviable. Viewers are convinced that they can live a similar lifestyle if they simply buy the celebritys accouterments. It goes without passing that the main intention of selling cookbooks and endorsing products on these stations is to perpetuate the profits of the companies that make them. Most celebrity chefs will often mention the names of the products they are using and where to get them in ones area.
Celebrities are also personal brands, and it is for this reason that they write cookbooks and own their own restaurants. Certain cooking tools have a personality behind them, and a large percentage happen to be TV chefs. Food TV predominantly meets the economic objectives of chefs, manufacturers and TV executives. Because of knowledge about branding, I only use utensils that I need, not what celebrity chefs prescribe as their main motive is to make profit.
Class 6
After completing class 6 readings on the grocery store, I thought about food types and food practices in these stores. North America is inundated with processed foods; foods that are present in almost all grocery stores. A health-conscious individual would find it painstakingly difficult to stick to a non-processed diet. I tried to consume a strictly non processed diet for one week and found that it was a tall order. Not only did I have to plan my meals hours in advance, I also had to make time to visit those few locations that sell fresh and unprocessed produce. Farmers markets were my new haven; a luxury I was lucky to have.
While walking through the aisles of Atwater Market, I recognized that people in certain cities may not have ready access to such markets owing to the high number of grocery stores. Those that do have access may be too busy to get them; for instance, a single mother working two jobs may not have the time to do this continuously. The North American fast food culture has spoilt its citizens. Few businesses sell unprocessed food because they simply wont find a market for it. Choosing a healthy lifestyle is a tough choice because it takes a toll on ones resources as well as ones time.
The above reflections illustrate why I often buy food from groceries stores, and why the food is mainly processed. This advances course objective one, which states that students should identity relationships between food studies and other courses. The discipline of economics allows me to understand why grocery stores do not sell a lot of unprocessed foods; they must consider demand for it. Additionally, the discipline of agriculture illustrates why farmers markets are few and far between. Most are highly industrialized and commercialized, so they sell their produce to other intermediaries.
Class 7
This week, we learnt about kitchens and the power they exert over us. One course objective was to study the value and meaning of food in the domestic environment. My reflections this week center on the latter goal.
I wanted to know why the kitchen is so important in the home, so I thought about how I use the kitchen in my home. Most times, I usually invite my guests to the kitchen to chat with me as I cook. My friends and family members also do the same when it is their turn to cook. I think the kitchen is a gathering place that facilitates interactions in my home. Therefore, my interdisciplinary identity as derived from community behavior affects how and where I cook; that is in the kitchen.
As a child, I remember fond moments in my mums kitchen. We had a dining area in the kitchen, and would often join her even before dinner was ready. It was at this point that I learnt about table manners and certain cooking methods. I also found that we could talk about anything as my mum cooked. To me, this was a place where I could feel at home. It was time well spent with minimal regrets. My cultural and family knowledge influenced my choice to stay in the kitchen.
Sometimes guests in parties have entered our family kitchen and found comfort there. However, these are usually guests, with whom we are quite familiar. The tendency of such guests to gravitate towards the kitchen indicates that the kitchen has an informal aura that facilitates social interactions. My interdisciplinary knowledge about culture, community behavior and psychology affects where I eat because I know that it is permissible to use the kitchen for this purpose. Likewise, guests will also accept to use this location for their meals because they also have a similar interdisciplinary identity.
Class 8
This week, we learnt about recipes and what they represent to those who use them. My reflections in this journal entry are intended on advancing source objective 4, which talks about understanding the meaning of food in domestic spaces. I wanted to understand what a food recipe meant to me, and how this reflected on my complex interdisciplinary personality.
A perfect recipe should have the perfect ingredients. I have found that if one substitutes butter for margarine or uses dried coriander instead of raw leaves, then the flavor of the food could be ruined. My knowledge of nutritional sciences affects what I eat, and this testifies to my interdisciplinary personality.
Most of my meals rarely lack garlic and ginger because when growing up, my mum always insisted on them. I tend to gravitate towards recipes with these key ingredients because they elicit nostalgic feelings. I often find joy in recreating these memories. Therefore, my psychological interdisciplinary identity affects what and why I eat certain recipes.
I like recipes that deliver what they promise. Too often, one may find glossy photographs of foods that tempt someone into trying out the accompanying recipe. However, one may find that the steps were poorly described, and this can lead to disastrous effects. For instance, I once tried to make glazed donuts using an online recipe but found that my products were too sweet and soggy. The writer had not explicitly stated the amount of milk that one needed to use. His failures were an illustration of difficulties in language and expression. Therefore, language skills affect what one consumes, because I would have detected this weakness if I was more vigilant. This brings out the importance of disciplines such as language in food studies.
Class 9
This week, we discussed the concept of bartending and how it reflects upon a persons identity or culture. These revelations really surprised me because my experiences in bars have not been artistic in any way. As a result, I always make a point of refraining from cocktails as much as possible. Management of the bars I attend is problematic, so this has affected my choice of alcoholic drinks. Therefore, management as a field plays a large role in the things one consumes.
I had a friend who once owned a bar, and his cocktails were the only ones I could drink. I think I trusted him because he mixed his drinks with love. Most bartenders have adopted a conveyer belt mentality to the art of mixology. I often see many of them using short cuts and other questionable tactics to make cocktails. If bar owners were responsible for this task, then chances are that the drink would be acceptable.
My interdisciplinary personality is enriched by knowledge of managerial practices in bars. Consequently, I cannot try out cocktails drinks from anyone unless I am certain that they are the real owners of the bar, and they are good at what they do.
Marvin Harris is the author of the article, The Riddle of the Sacred Cow. A native of Brooklyn, New York, USA, Harris got his masters degree in anthropology from Columbia University in 1949 and his doctorate from the same university four years later. A student with a writing bent and avid reading habit, he was hired by the universitys department of anthropology where he worked as a lecturer before moving to the chair of the department.
He also lectured at the University of Florida during the twilight of the 20th century where he became the Anthropology Graduate Research Professor Emeritus. Finally, he became the chair of the General Anthropology Division of the American Anthropological Association (Harris xv).
Harris has several publications that focus on the cultural and material roots of culinary traditions in various cultures. Thus, his signature tune was the cultural-ecological relationship of a people. Among his publications are, Why Nothing Works: The Anthropology of Daily Life; Cultural Materialism: The Struggle for a Science of Culture; Cows, Pigs, Wars, and Witches: The Riddles of Culture; et cetera. Harris usually adopted a cultural materialistic stance, which posits that the social life of a person is a response to practical problems posed by his earthly existence.
Central Issues of the Article and the thesis statement
In The Riddle of The Sacred Cow, Harris has espoused several issues that are considered central to the article. To begin with, his thesis statement asks why so many animals are bad to eat yet meat is so nutritious and consequently, one would expect every society to stock its larder with the meat of every available animal species (Harris 47). He singles out India as one such society that abominates the slaughter of cattle and the consumption of beef by citing the Directive Principles of State Policy section of the federal constitution.
Terming the Bos induces (cattle) apotheosis by the Hindu religion as the traditional custodians of this practice, Harris traces the genesis of cow protectionism from the Vedic people who inhabited northern India from 1800 B.C. to 800 B.C. The Vedic society savored on the sumptuousness of beef, which the Brahman priests slaughtered for people during religious celebrations (Harris 52). The tables were, however, turned when the Vedic chieftains were unable to keep large herds of cattle as a reserve for wealth. As the population grew, forests shrank, grazing fields became cultivate grounds, intensive farming and dairying replaced semi-pastoral lifestyle since they could be fed by cereals, vegetables, and dairy products.
When the Vedic gods failed to stop drought and famine among the exponentially growing population, Buddhism emerged as a religious sect, proclaiming the sanctity of the cattle and forbidding their slaughter and consumption. Hinduism adopted this tenet nine centuries later and but sanctioned the consumption of milk (Harris 55). Accordingly, Hindus venerate their cattle as deities, keep them around the house, give them names, et cetera.
Hindus believe that Shiva, the avenger god, uses a bull to move around in heaven; and Krishna, God of mercy and childhood, is a protector of cows. They believe that everything that comes out of a cow is sacred and that cow worship symbolizes the protection and adoration of human motherhood (Harris 49). Moreover, the sanctity of a cow stems from Hindu theology of the doctrine of transmigration of souls where all creatures are believed to have risen/fallen from various stages of progress toward Nirvana. In total, it takes eighty-six transmigrations for the soul to rise from a devil to a cow, and one more transmigration to human form. Each cow is thus believed to be hosting 330 million gods and goddesses (Harris 50).
The author contends that contrary to the popular belief that the presence of a large number of cattle in India due to anti-slaughter laws and eating taboos is not indicative neither of waste nor of folly. They rarely compete with humans for the resource given that they seldom graze on planted fields or any land used for growing food crops. Rather, they are kept in semi-starved conditions and used for traction, fuel (dung), and milk production. Different regions predominantly keep particular sex of cattle due to the work required, which is oxen for traction or cows for milk. The choice of cattle over other animals is based on their resistance to diseases and hostile weather, stamina, and low cost of sustenance (Harris 64).
Evidence provided by the author
The author has managed to provide lucid evidence in his inquiries of the sanctity of the cow in India. For example, he gives a comprehensive religious doctrine of Hinduism surrounding the sacredness of the cow citing practices that are typical of Hindus such as housewives using dried cow dung and cow dung ashes to clean and purify their floors and hearths.
He traces the evolution of cow protection and sanctity using indubitable Hinduism earliest texts, the Rig Veda (Harris 51); sometimes using royal edict by King Chandragupta to give credence to his inquiry. He quotes various authorities such as Mohandas Gandhi, Rajendra Mitra, Deryck Lodrick, and the geographer A.K. Chakravarti for more objective and scholarly research outcomes. All this, among others, provide watertight evidence for the authenticity of his work.
The authors Conclusions
Harris concludes that the cow protection policy and non-consumption eating taboos are of greater benefit to the Indians. On balance, he says, the aversion to beef makes it possible for Indias large population to consume more rather than less animal food (Harris 63). The second conclusion regards the exclusive application of the practice on cattle, not other domesticated animals. He argues that cattle are resistant to diseases and extreme weather conditions that other animals cannot withstand. Besides, the oxen have stamina and survive in semi-starved environments. Therefore, cattle are the best for this protection and non-consumption practice.
The Authors Success
The author has successfully unpuzzled the riddle of the sacred cow in Indian society. His arguments are well reasoned out and stem logically from historical facts relating to the phenomenon. The cultural materialistic dimension enables him to beautifully relate the Indian culture with ecology thus finding a focal point in the peoples sustainable culinary habits. From the writers perspective, the article is a fact-laden anthropological literary piece, which is both educative and informative.
Works Cited
Harris, Marvin. The rise of anthropological theory: a history of theories of culture. New York, NY: Rowman Altamira, 2001.
Harris, Marvin. The Sacred Cow and the Abominable pig: riddles of food and culture. New York, NY: Simon & Schuster, 1987.
Salmonella is a common cause of foodborne gastrointestinal tract inflammation in humans. Salmonella infections have caused a significant economic burden because of the related high medical care costs and labor losses (Gomez 1). Chicken commodities constitute a substantial part of the human diet, although, poultry meat and eggs have been the sources of foodborne salmonellosis in people. Science and technology have helped to develop processes of food production, transportation, and storage. Further, advancement in methods of microbial sampling, testing, and control had a significant impact on levels of Salmonella contamination in poultry. Similarly, the societys level of knowledge about foodborne poisoning and subsequent public demand for the need for safe and quality foods have influenced the rights, obligations, powers, and restrictions on the production and selling of hen eggs and meat. This paper presents a critical evidence-based perspective on how science, technology, and society have impacted the legal status of salmonella in chicken and the associated food adulteration.
Sources of Contamination
Commercial farms rear chickens on a large scale, and the quality of their product depends on the hygiene standards maintained during the production, harvesting, and post-harvesting processes (Gomez 2). In the case of Salmonella contamination, the Enterobacteriaceae counts are used as a pointer to evaluate the pure quality of food, and the presence of these bacteria in chicken meat and eggs predisposes consumers to health risk (Hammack 9). From the meat or eggs, the bacteria find their way into human bodies when people consume raw, undercooked, or unpasteurized poultry products.
Science, Technology, and Society
Science has availed information about salmonella bacteria, their physiology, habitat, life cycle, and mechanisms of causing gastroenteritis. Besides, science has demystified the etiology, pathogenesis, incubation period, and signs and symptoms of salmonella poisoning. It has also been possible to distinguish between various Salmonella serotypes. This vital information has enabled the execution of measures to prevent and control further infections and to treat the disease. The application of operational strategies to reduce Salmonella in commercial broiler and layer flocks has been a critical public health and economic objective (Gomez 3). For instance, experts have examined the use of plant-derived antimicrobial molecules as dietary add-ons to discourage bacterial colonization of the gut and reproductive tract of the chicken, and also to decontaminate eggs (Gomez 3).
Improved production and processing technology had a profound impact on food adulteration by significantly reducing the prevalence and the number of salmonella bacteria on chicken that leave the processing unit and are sold to consumers (Gomez 4). Such technologies include pasteurization and irradiation. Similarly, through improved technology, it is now easy to sample and test various poultry products for Salmonella enteritidis. Detection methods such as culture, ELISA, DNA hybridization, PCR, and real-time PCR have simplified the process of identifying and quantifying bacterial contamination in food commodities. Consequently, science and technology through reducing the magnitude of Salmonella infestation of poultry products have lessened the would-be harsh legal implications that would have arisen from the consumption of foods with high microbial impurity.
In society, the primary cause of salmonella poisoning is the lack of knowledge and awareness. Poor hygiene leads to the contamination and cross-contamination of foods during preparation. However, with prevalent incidences of foodborne Salmonella outbreaks, society has become sensitized. Moreover, consumers are aware that they can sue poultry plants, stores or restaurants deemed as a source of contaminated food. Accordingly, dealers in poultry and chicken products have become extra vigilant in ensuring customer safety to eliminate monetary losses arising from fines imposed by the jury to compensate salmonella victims (Hammack 9).
Legal Status
In this regard, the legal status refers to rights, duties, and restrictions stated by legislation to curtail microbial hazards emanating from the soiling of poultry by Salmonella. A person who becomes sick, hospitalized, and incurs losses because of eating eggs or chicken meat contaminated with salmonella bacteria can take legal action against the source of food consumed, if there is sufficient evidence to implicate that source. Various food safety law firms have represented many victims of salmonella outbreaks in foodborne illness litigation and compensation claims. Prominent among these firms is the Marler Clark firm that has brought Salmonella lawsuits against companies such as Wal-Mart, Cargill, and Taco Bell (Gomez 4). Last week, contaminated chicken salads packaged with Triple T Specialty Meats and sold by Fareway Stores were reported to have caused human salmonellosis in Iowa, South Dakota, Nebraska, Minnesota, and Illinois. The victims of that incident stand a chance of filing a successful legal petition against these two companies (Gomez 4).
The food safety legislation passed by the US Senate addresses various concerns linked to any foodborne disease outbreak. The law stipulates that in the event of food contamination, the concerned agencies should identify the history of the contaminated food within two business days (e-CFR par. 2). The Code of Federal Regulation determines the levels of adulterants tolerable in food, stipulates the control limits, and action levels. The tolerance or regulatory limit may outlaw any measurable amount of the poisonous or deleterious substances in food (e-CFR par. 2). Upon a report that the meat or eggs have high levels of Salmonella, the FDA by section 118.2 of the CFR may order the destruction or diversion of such food for processing or treatment that realizes~ 5-log destruction of Salmonella. (e-CFR par. 2). Thus, the FDA has the authority to issue legal recalls and summons of the soiled food commodities (e-CFR par. 6).
The FDA demands that farmers institute measures to prevent the bacterium from soiling eggs during production (e-CFR par. 3). Also, the FDA provides guidelines for record-keeping and specific recommendations for biosecurity methods and monitoring for hygienic standards (e-CFR par. 3). Producers are required to submit a prevention plan and records to prove its effective implementation. The written salmonella prevention plan stipulates a producers proposal to apply preventive, testing, and diversion measures (e-CFR par. 7). The program helps producers to ensure that they have effectually and regularly implemented salmonella prevention measures. Similarly, the U.S. Department of Agriculture has taken some actions to reduce contamination from Salmonella in poultry products. These actions range from tightening existing standards to limit the permissible amount of salmonella contamination in poultry and formulating an action plan specifying a priority list of activities (Gomez 3). Recently, USDA issued poultry processing guidelines and sanitary standards to curb salmonella contamination and promote efficiency (Gomez 4). The USDAs Food Safety and Inspection Service screens and controls the production of most domestic poultry commodities sold to consumers. It prescribes standards for chicken slaughter plants under its prerogative.
The authors opinion about the legal status of Salmonella contamination in poultry is that commercial dealers in chicken products have an obligation and a duty to ensure that the food they sell to consumers is entirely harmless. There should be a balance between profit generation and quality and safety assurance. Where there is a violation of these standards resulting in health, monetary, or any losses to the consumers, the dealers should be held responsible.
Conclusion
Science and technology have impacted the chicken production industry positively by availing the information and cutting-edge innovations that have helped to reduce the contamination and cross-contamination of foodstuff with microbes. Conversely, societys impact on the same has been varied and biased depending on the information available.
Works Cited
e-CFR. Title 21: Food and Drugs, Part 118-Production, Storage, and Transportation of Shell Eggs. ecfr. 2018. Web.
Gomez, Alfredo. USDA Needs to Strengthen its Approach to Protecting Human Health from Pathogens in Poultry Products. GAO Reports. 2014, pp. 1-63.
Hammack, Thomas. Bad Bug Book, Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins: Salmonella Species. Edited by Keith A. Lambel et al., Food and Drug Administration, 2012. Web.
Eating habits tell a lot about the peculiarities of the organism functioning as well as the conditions of the environment which influence its healthy existence. The discussion of the issue to which particular diet group the human beings belong has been still on the agenda of scholars from all over the world. I agree with the idea that human beings are not herbivores. Even though we eat plant food very often, there is a lack of evidence that we belong exactly to this diet group.
I think that the argument against the belonging of the human race to carnivores also sounds reasonable. Moreover, the argument is based on the results of the scientific research showing that even when eating food with a high content of cholesterol, carnivores do not suffer from heart and blood vessel diseases. However, we know that people are strongly advised by doctors to reduce the consumption of such kinds of food products as they can lead to infarct.
That is why the statement about the belonging of human beings to omnivores is the most reasonable one. I guess that the majority of people prefer to differentiate their daily food allowance. Besides, this is not only because of the food preferences and the broad range of goods available in the supermarkets but rather due to the necessity of the human body to obtain various minerals and vitamins. Some of these substances can be found in plant food and the other ones are an integral part of the only animal product composition.
I think that peoples health would suffer from the unvaried food allowance. We need a variety of minerals and vitamins to feel well.
To my mind, a statement about human beings being carnivores is far from reality as carnivores need protein food for their survival, whereas human beings can survive eating food without proteins. Nowadays, some people voluntarily decide to include only plant food in their food allowance. Furthermore, the number of vegetarians is substantially high in many countries. The vegetarians strongly believe that they improve their health and prevent a lot of diseases by excluding proteins from their food allowance.
However, I also agree that human beings do not belong to the herbivores group as well. The argument that a lot of herbivores have multiples stomachs is rather persuasive. Besides, the human body needs vitamin B-12 which can only be found in animal products.
I support the idea that human beings are omnivores. Mankinds history shows that people were able to adjust their way of life with the changing circumstances and natural conditions. The ability to eat different kinds of food helped people to survive. That is why I think that human beings are opportunistic feeders. We eat what is available. Sometimes people have a choice in food products and sometimes do not. Nevertheless, we can survive eating the same food for a long period. The comparison of the ability of the elephant and the monkey to find food in the urban areas supports this statement.