The first three chapters of Pollans The omnivores dilemma book explain the general eating patterns of omnivores and the challenges they face in deciding appropriate food. From this section, it is clear that what we eat is a great determinant of our health. As Pollan explains, it is very important to understand that avoiding some specific meals without proper guidelines may not be enough to make one healthy (3). This author gives uses France as an example.
The types of meals eaten by the French are far unhealthier as compared to what Americans eat. Nevertheless, it is paradoxical that the French are much healthier as compared to Americans (Pollan 4). This shows that good health means a lot than what some experts call healthy foods. From these chapters, therefore, one must understand the requirements of the body. Through this, one would be in a position to determine the best meal that can help him or her stay healthy.
Anthropomorphism of the Plants
According to Pollan, corn has domesticated humans. Most of the current meals that humans eat are products of corn (17). Corn products such as oil make part of the ingredients used in preparing other meals. Mans diet, therefore, revolves around the corn. This author has given several human attributes to pants. This author has successfully used this stylistic feature to make readers comprehend what he is explaining. He says that corn grew in its long strange journey to its ultimate destination in a fast food meal (Pollan 8). This statement brings out the picture of the journey that the corn takes from the time it is in the field to the time it gets into the fast-food stores in Iowa. He also describes corn as the king (Pollan 39).
Commodification of Corn
Corn has been co-modified in this book. The words co-modify mean transforming items, which may be regarded as goods under normal circumstances into merchandise. Pollan asserts that corn has turned into a major commodity in the United States, as families rush into its production at the expense of other crops (25).
The omnivores dilemma : Summary of Chapters 4-7
This section has provided a detailed overview of what Americans eat besides corn and their implication on their health. Pollan says that meat plays a role in the normal growth of a person (69). He further notes that although it is essential to the body, red meat causes harm to the body and therefore, it should be taken in small quantities. This section advises Americans as regards balancing their diet.
Comparison of Natural and Industrial Diet
Beef is one of the most popular diets in this country. As Pollan notes, there is a shift from consumption of natural to industrial diets (77). Many Americans prefer taking grilled meat readily available in fast food stores. Although they are very delicious, they have serious health implications. The type of treatment these animals receive causes these implications. These chemicals remain in the bodies of animals. They are later transferred to the body of the consumer. For this reason, it is advisable to take natural diets, as they are healthier compared to industrial diets.
Industrial Eaters
According to Pollan (110), and an industrial eater is a person who heavily depends on industrial foods as opposed to natural meals. Those who frequent fast food stores could be regarded as industrial eaters. This is because fast food stores majorly stock industrial foods.
I may refer to myself as an industrial eater to an extent. I occasionally visit fast food stores and although I appreciate the health concerns of the meals they offer, I find it hard to resist the temptation to eat them. I have read several articles about diet, and have realized that several industrial firms use them to manipulate Americans into believing that such industrial foods are healthy.
Works Cited
Pollan, Michael. The omnivores dilemma: the search for a perfect meal in a fast-food world. London: Bloomsbury Publishing, 2006. Print.
My idea works in todays current business trends because the Hun Chinese Restaurant will be the first of its kind in the Portland areas restaurant industry. The business will deal with restaurant services and will offer a variety of cuisines, main meals, drinks, and unforgettable meals. The restaurant will also provide outside catering upon request from customers. The restaurant promises to offer the most affordable prices for its meals. The restaurant targets customers of all ages since everybody eats Chinese meals on its menu. However, the customers are further classified as low economic end consumers since the business will offer affordable meals for as low as one dollar depending on the feed and time of visiting the restaurant. Fortunately, this consumer segment forms the majority of the residents of the Portland area.
Since the Hun Chinese Restaurant operates within the food and beverage industry, it can be located in any part of the world, especially the regions where persons of Chinese descent occupy. In the future internationalization strategy, the business will aim to establish a branch in the neighboring areas occupied by the Asian drops.
Business tactics
My product is in the conception phase of the product life cycle. I think I will be able to compete because I will use these tactics to grow my business:
First mover strategy
Being the first of its kind within the Portland region, the business will maximize its gains through the first-mover strategy. Besides, the company will offer unique and cultural cuisines that are aligned with modern health concerns. For instance, its native meals segment will enroll the customers in healthy eating and dieting supplement classes at no cost. The customers will only pay for the meals they eat.
Quality meals and flexible prices
The meals will be of the highest quality and yet still very affordable. The Hun Chinese Restaurants price range will be from one dollar to twenty dollars per customer. For corporate customers, the price range will be seventy dollars to two hundred dollars for a group not exceeding twenty persons. However, the business will be flexible in its pricing mechanism to ensure that no client is left out.
Business ethical framework policy
In order to operate in the sensitive restaurant industry of Portland, the Hun Chinese Restaurant will work on the following ethical frameworks;
Trust and quality service to clients irrespective of the meal or time of visit.
Observance of maximum cleanliness and health standards, which must meet the Portland Health Standards for operating a restaurant.
Healthy relationship with customer through constant and continuous response irrespective of the nature of magnitude of the complaint or compliment.
Social responsibility
The Hun Chinese Restaurant will perform different corporate social responsibilities such as funding and establishing a healthy running competition and supporting other health clubs within the Portland region. As a result, the customers within the Portland region will develop a tight relationship with the restaurant since they will perceive this business as a caring establishment.
Peanut butter and jelly sandwich is a popular delicacy for most Americans. Often, it is served as a snack or lunch. Therefore, understanding how to make a peanut butter and jelly sandwich is crucial to making a delicacy for children and adults. Though a peanut butter and jelly sandwich is a common delicacy, its proper preparation is go-to comfort food. Furthermore, preparing peanut butter and jelly sandwich is an important nutritional necessity and part of an easy to follow process task. This paper shows the required materials and appropriate steps to be followed while preparing the sandwich
Materials
American sandwich bread (two slices per sandwich)
Peanut butter
Grape jelly or jam
Butter knife
Sandwich plate
Cookie-cutter or sandwich cutter
Steps
Step One
Collect all the required materials
Step Two
Place all the materials on a clean table
Step Three
Open the grape jelly jar
Step Four
Unload the two slices of bread out of their package. Using a cookie cutter or sandwich cutter, cut the dry crust off the two slices of bread
Step Five
Using the knife, smear jelly on one piece of bread and spread it to all corners of the slice as shown below
Step Six
Open the peanut butter jar
Step Seven
Using the knife, smear the peanut butter on the other slice of bread so that the entire bread is covered in the peanut. If the peanut butter starts tearing up the bread, it is important to stir the peanut butter before taking step seven. This procedure loosens up the mix and minimizes any chances of the peanut butter holding up as a glob. In addition, if the peanut butter is dotted with peanuts, it is important o put it in a microwave for about 20 minutes before smearing it on the bread so that it spreads like butter.
Step Eight
Attach the peanut butter smeared loaf and the jelly smeared loaf together in perfect synchrony as shown below
Step Nine
Place the two slices of bread on a plate and clear any mess that may have been left on the table
Step Ten
Freeze the sandwich so that it is thawed and slightly chilled before consumption. This procedure ensures there is less tearing of the sandwich during consumption.
Conclusion
From the above simple steps, clearly, making frozen peanut butter and jelly sandwich is a simple process. However, it should be observed that, if there is anybody in the house who suffers allergic reactions from consuming peanut butter, one knife should not be used to smear the jelly and peanut butter. Also during consumption, a napkin may be used if the peanut butter and jelly has been smeared excessively such that it oozes from the edges of the sandwich. Furthermore, if the sandwich is to be stored for future consumption, the peanut butter slice should be below the jam-smeared slice because the jelly may soak the sandwich and create a mess. If the sandwich is stored with the peanut slice on top, the peanut acts as an insulator to prevent the sandwich from soaking with jelly. These steps should therefore be considered during the entire preparation process. If any challenges are encountered, it is important to refer to Lesley Holroids article How to make a Peanut Butter and Jelly sandwich (cited in Whats Cooking in Third Grade?: Student Stories and Outrageous Advice from Mrs. Sanburgs 3rd Grade Class of 2004 by Susan Driscoll).
Nayga (2018) conducted a study aimed at examining the effectiveness of the WIC program. This federal project addresses the nutritional needs of women, infants, and children. The author states that WIC has a positive influence on the participants dietary habits, but certain gaps and limitations are also outlined. This critique highlights the primary findings of the study and compares them to the results of other inquiries.
Nayga (2018) concludes that the program is rather effective as it has a positive impact on peoples nutritional choices. The author provides some statistics supporting this claim and showing the benefits of the project, and special attention is paid to health outcomes for children. This information is consistent with other studies that investigate the influence of the program on different groups. For instance, Fingar et al. (2016) stress that WIC is associated with a reduced risk of preterm birth. Sekhobo (2017) concentrates on children diagnosed with obesity and points at the favourable effects of the project.
At the same time, Nayga (2018) highlights some challenges related to the research validity. As an illustration of these concerns, the author admits that the changes in peoples views can be due to the projects influence on retailers rather than its training component. Nayga (2018) claims that retailers involved in the program are bound to sell healthier foods, which limits peoples access to undesirable products (sweetened drinks or fatty foods).
Another important contribution of the author is the analysis of geographical aspects. Nayga (2018) states that the proximity of the retailer participating in WIC did not affect peoples dietary patterns. The selection bias is mentioned as people participating in such programs as WIC are often conscious about their health and are more committed to the projects goals. This type of bias is discussed by other researchers as well (Sekhobo 2017; Fingar et al. 2016). The researchers draw readers attention to the fact that the participants may have positive attitudes towards health and nutrition.
Nevertheless, the author failed to address other important limitations of the program and the associated study. Sekhobo (2017) and Fingar et al. (2016) argue that it is possible to question any results due to peoples participation in multiple nutritional projects. Therefore, it is impossible to assume that WIC is responsible for the shifts in peoples behaviour. It can be one of the factors contributing to the change, or it can also be irrelevant for peoples dietary views.
These assumptions are of paramount importance since they question the effectiveness of some WIC elements. Nayga (2018) mentions this in the seminar claiming that the projects training effort is regarded as an inefficient model. The author suggests that policymakers should reconsider this portion of the program or distribute the funds allocated to support the effort in a different way.
To sum up, the seminar contains valuable data regarding the effectiveness of the WIC program. The author identifies its positive outcomes and reveals some limitations. Although the possibility of other projects interference is not highlighted, the seminar raises awareness on the matter. The author makes a recommendation concerning the improvement of the project. It is emphasised that the training interventions involved in the program are not effective and should be reshaped or abandoned.
Reference List
Fingar, KR, Lob, SH, Dove, MS, Gradziel, P & Curtis, MP 2016, Reassessing the association between WIC and birth outcomes using a fetuses-at-risk approach, Maternal and Child Health Journal, vol. 21, no. 4, pp. 825-835.
To create oven-baked pasta it is first important to set up the initial ingredients needed in order to start the initial mixture of the pasta. The first step in the process is to cook a 2-kilogram bag of Penne pasta by first boiling some water on your stove while adding half a cup of vegetable oil and two tablespoons of salt to the water. Once the water has come to a boil add in the two-kilogram bag of Penne pasta and wait 15 minutes for the pasta to cook.
Penne Pasta Being Placed in Hot Water.
After 15 minutes have elapsed take one cup and fill it with pasta water after which set it aside and immediately drain the contents of your pot onto a strainer. Cool the past down by running it through some cold water due to the fact that the residual heat accumulated by the pasta will continue to cook it despite not being boiled any more. Once the pasta is sufficiently cooled set it aside and start on the other ingredients.
Penne Pasta Being Drained.
Preparing the Ingredients
Take one head of garlic and thoroughly peel and mince it till no large pieces remain, do the same with the two red onions chosen for this dish. When it comes to the red and green peppers needed it is necessary to have slightly bigger pieces for this particular type of ingredient and as such its better to slice each pepper in a cross-sectional manner, namely, you cut each pepper in half then you slice each half into four even strips starting from the top then into four even strips again starting from the sides. The result should be slightly large square pieces of red and green bell peppers, set them aside for later use.
How the Bell peppers should be cut.
Cooking the Meat and Making the Sauce
Once the ingredients have been properly chopped it now becomes necessary to cook the meat. In a large pot add in 2/3rds cup olive oil and wait for the oil to slightly smoke. Once the oil indicates that it is ready add in the garlic and cook it halfway then add in the chopped onions as well. Once both items seem cooked add in two pounds of freshly ground meat and mix it well with the onions and garlic. The meat must cook for at least 8 minutes or until the redness of the meat goes away.
From This (Start)
The Meat must look like this (Finish)
Once the meat looks cooked add in five tablespoons of soy sauce, 1 teaspoon of salt, half a teaspoon of oregano and basil, 2 teaspoons of ground black pepper, and the pasta water from earlier. Mix them well with the meat and wait for at least another three to four minutes then add in the chopped bell peppers. Once enough time has elapsed add in one can of Del Monte Four Cheeses sauce to the meat as well as one packet of tomato paste as well. Mix until the sauce, meat, and tomato paste have been evenly distributed. Once the mixture has been sufficiently mixed add in half a teaspoon of sugar to add in a little sweetness. Once the entire mixture has been sufficiently cooked set it aside.
Making the White Sauce
In another large pan on low heat place one stick of butter and slowly stir till it has sufficiently melted. Once in liquid form add in half a cup of flour and mix it in with the butter till clumps start to form. Flatten the clumps and once both ingredients have been sufficiently mixed together add in one can of evaporated milk and half a cup of low-fat milk. Add in a pinch of salt and pepper as well as a few drops of Tabasco sauce to give it a certain heated flavor. Stir until the entire mixture becomes creamy. Once the mixture has attained a certain level of creaminess set it aside to slightly cool.
The White Sauce mixture must attain this level of creaminess.
Proper Layering of Pasta and Sauces
Get a large six-inch deep rectangular pan and wash it sufficiently to ensure no cross-contamination of the mixture. At the bottom of the plan place, a light layer of Penne pasta then get the meat sauce and spread a small portion covering the pasta at the bottom. After that add another light layer of pasta on top of the meat sauce and then pour a light coating of the white sauce on top after which you repeat the process again by adding another pasta and meat sauce layer. Repeat the entire process until the top of the pan has been completely reached.
Pasta Layering will look like this.
Topping for the Pasta
Once the layers have been sufficiently created it is now necessary to top off the pasta with a nice layer. Use cheddar, mozzarella, or any type of quick melting cheese and grate it on top of the pasta until the top is covered. After that in a small pan lightly brown some bread crumbs using a little bit of butter. Once the bread crumbs are sufficiently browned spread them lightly on top of the cheese in order to give the top layer a nice crunchy taste.
Cooking the Entire Mixture
Set an oven to 300 degrees Celsius and ensure that it has been heated up for at least five minutes. Once the oven is sufficiently heated place the pasta mixture inside. The length of time necessary to ensure that the cheese melts properly and the Penne pasta combines with the white and meat sauce is approximately 15 minutes. Once 15 minutes has elapsed take the pasta mixture off the oven and set it on a cool countertop.
Finished Product with Bread Crumb Topping should look like this.
Today, in the era of materialism, people tend to buy and consume different products. In the majority of cases, they discover only positive sides of commodities. For example, cocoa can boost your levels of energy, make you happier, and taste delicious. In turn, people also see only the positive sides of chocolate, as it is one of the most popular snacks worldwide. However, they rarely consider that cocoa may also have disadvantages. I believe that the production of cocoa has to be strictly monitored because it affects human health and leads to child labor in West Africa. Therefore, people should follow the Cocoa Protocol to stop the practice of child labor. I am sure that you did not examine cocoa sales from this perspective and mostly viewed it as a sweet beverage to have during your Christmas break. With the help of ethos, pathos, and logos, I will try to persuade you to think twice before buying this commodity.
Ethos and Logos: Negative Effects on Health
As it was mentioned earlier, people mostly use cocoa or chocolate to become cheerful and enjoy the taste of this snack, but doctors claim that chocolate has negative effects on health. For example, medical scholars state that cocoa can cause pruritus, rashes, rhinorrhea, and asthma (Squicciarini & Swinnen, 2016, p. 149). Along with that, many specialists believe that consuming a lot of chocolate will lead to obesity and overweight. For example, according to Greenberg et al. (2016), the women who consume chocolate three times a week tend to gain more weight than those who eat it once a week.
In this case, eating chocolate regularly will lead to obesity and overweight, and these medical conditions have severe consequences such as diabetes, high levels of sugar, and problems with heart (heart attacks and heart failure). Additionally, dentists also see a threat in the regular consumption of chocolate, as it can be discovered as one of the causes of the dental cavity (Squicciarini & Swinnen, 2016). It seems that doctors and scholars want to show that consuming cocoa and chocolate is not as healthy as it is advertised to be. If I were you, I would carefully evaluate my decision before buying chocolate, as there is an array of negative health outcomes that cover different systems of the body, and, consequently, I believe that the production of cocoa has to be strictly monitored.
Pathos and Logos: Illegal Child Labor
Nonetheless, cocoa is not only associated with negative health consequences but also raises ethical issues since its production is often suspected in illegal child labor. It is one of the major problems in West Africa. The leaders in chocolate production promised to stop heavily relying on it, but it seems that nothing changed (OKeefe, 2016). For example, according to research, 2.1 million children still work in these factories and manufacturing plants in West Africa (OKeefe, 2016). They have to experience severe working conditions, work extra hours, and get very low salaries. Instead of getting an appropriate education, they have to carry heavy baskets with cocoa beans and spend days at work.
Ibrahim unveils some of these factors to the reporters of Fortune Magazine, and he is only fifteen years old but already works all the time to help his family (OKeefe, 2016). Often, children like Ibrahim are forced to work, and they are paid nothing for extra hours (OKeefe, 2016). In one of the interviews, one of the boys even said: they are enjoying something that I suffered to make, they are eating my flesh when describing his relationship with the employers (OKeefe, 2016, para. 5). This story seems to be highly devastating, dont you think so? When so many children are forced to work at cocoa production plants for no payment, I will think before buying chocolate because I do not want to raise demands for it and contribute to someones suffering.
Pathos and Logos: The Cocoa Protocol
To deal with the issues of child labor mentioned above, the Cocoa Protocol was created, but it has some gaps, and, as a consequence, child labor is still one of the severe problems. In 2001, this campaign started under the No child slavery slogan and was focused on ensuring that chocolates and other related products sold in the U.S. market were ethical (Slave Free Chocolate, 2015). Today, eight global cocoa and chocolate producers signed this protocol while also underlining the significance of this problem to the representatives of the Ivory Coast (Slave Free Chocolate, 2015). In this case, this protocol was able to resolve the issues related to illegal child labor because the companies were eager to design new strategies to make the production process more ethical. These ideas solved some of the issues or made them less intense.
Nevertheless, apart from having positive intentions, the protocol had some gaps. For example, it did not provide any information about acceptable working hours or the minimum age of employment (Slave Free Chocolate, 2015). Subsequently, the lack of these clarifications makes the problem of child labor more intense, as, now, 2.1 million West African children continue working in a severe environment, do not have a balanced schedule, and are beaten at work (OKeefe, 2016). Until this protocol is fully revised, it is unreasonable to buy cocoa and related products. Purchasing them leads to higher demands and, subsequently, to more and more children illegally employed in West Africa. In this case, before making a purchase, you should think about possible consequences and, maybe, you would change your mind.
Conclusion
In the end, this essay explained that buying some commodities such as chocolate and cocoa might be associated with not only negative effects on health but also with an adverse influence on the social environment. In the context of this essay, I want to show that precise monitoring of cocoa production is essential, as its major consequences are negative effects on human health and child labor in West Africa. I believe that it is necessary to follow the Cocoa Protocol to diminish the practice of child labor. Thus, to support my opinion, I used a combination of ethos, logos, and pathos. I suggest that one of the solutions to this problem is to redesign the Cocoa Protocol. It should cover important aspects such as the number of working hours and minimum working age. Additionally, it has to propose some strategies to decrease violence at work. I believe that making these adjustments will help improve the current situation. However, until these enhancements are made, it is unhealthy and purely unethical to buy chocolate. If I were you, I would consider healthier alternatives such as granola bars. Consequently, after reading these statements, would you still consider buying chocolate at a supermarket, or would you think twice before making this purchase?
References
Greenberg, J., Manson, J., Buijsse, B., Wang, L., Allison, W., Neuhouser, M., & Thompson, C. (2016). Chocolate-candy consumption and three-year weight gain among postmenopausal U.S. women. Obesity, 23(3), 677-683.
OKeefe, B. (2016). Inside big chocolates child labor problem. Fortune. Web.
Juicing has become a controversial topic for many people because it is highly advertised and praised in media. However, one may not consider the full picture when making a final decision regarding its benefits and drawbacks. I think that juicing is not an option as a healthy or conscious dietary choice, even though both fruits and vegetables are extremely good for ones health. Their regular consumption is expected to lead to balanced vitamin intake, preventing a range of conditions. Nevertheless, juicing itself involves extracting the juice from a fruit or vegetable, leaving other vital nutrients behind. Fiber, which is essential for healthy digestion and an overall proper diet is not present in juices, thus taking away from the benefits of eating a raw fruit or vegetable.
What is also concerning is the fact that juicing has been used as an advertising ploy for the diet industry. Juices are said to be detoxing for ones body, thus helping eliminate harmful elements from the body. What many people fail to understand is that the liver does the detoxing job for you, and as long as it is working properly, there is no need for drinking juices ( Detoxes and Cleanses : What You Need to Know ). Thus, the exaggeration of juicing advantages is misleading to the general public that may think that it could bring a lot of benefits to the body.
Finally, I would also like to mention that juicing is expensive. Not only does one need a special device that would do the job, but it is also necessary to buy more produce than one would eat without juicing. Overall, to each their own, but I am not considering juicing to be a sustainable option that has health benefits.
Work Cited
Detoxes and Cleanses : What You Need to Know. NIH. 2019. Web.
On the forefront of discoveries that paved the path for research on amino acids were two French chemists Vauquelin and Robiquet who witnessed the formation of asparagine, an AA, in nature. In 1820, glycine became the first AA to be isolated from gelatin, a protein, through a chemical reaction with sulfuric acid. The term amino acid was coined by the French Chemist Broconnot and became commonly used in the English language in 1898.
By 1925, more than twenty AA had been discovered, and by the 1950s, the number had amounted to 200. This essay aims at giving a comprehensive definition of amino acids and drawing a clear line between essential and non-essential amino acid groups while explaining their roles in the human body.
Amino Acids in the Human Body
In modern science, amino acids are defined as organic compounds that include both amino and acid groups. Amino acids combine to create proteins, which are the building blocks of the human body. The human body needs twenty amino acids to function correctly (Starr, Taggart, & Evers, 2018). Nine of them are called essential because humans cannot produce them on their own and, hence, have to ensure their regular intake of food. The human body synthesizes nonessential amino acids in its cells. Most of the 11 nonessential AA (alanine, arginine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, proline, and serine) are derived from glucose (Ryadnov & Hudecz, 2016). The only exception is tyrosine, which the body synthesizes from phenylalanine an essential AA.
Amino acids have remarkably different chemical properties and metabolic functions in the human body. Below is the list of all the essential amino acids with a short description of their role in maintaining good health:
Lysine: building muscle and bone strength, facilitating recovery after an injury or surgery, and upholding hormonal balance as well as regulating antibodies and enzymes.
Histidine: blood cell creation and tissue growth and repair. When metabolized into histamine by the human body, it strengthens the immune and reproductive systems.
Threonine: skin and hair health, digestion, and mild depression prevention.
Methionine: skin, hair, and nails strength.
Valine: mental concentration, emotional stability, and muscle growth and coordination.
Isoleucine: tissue repair, blood sugar moderation, and hormonal balance.
Leucine: blood sugar regulation, tissue repair, and growth hormone production.
Phenylalanine facilitates the proper use of other amino acids as well as enzymes and proteins.
Animal products such as meat, poultry, eggs, and milk products are recognized as the best sources of essential amino acids for humans. This claim is often debated by the adherents of cruelty-free lifestyles vegetarianism and veganism. Interestingly enough, the results of a recent study in males with different dietary habits showed that the concentration of methionine, tryptophan, and tyrosine in plasma was the highest in vegetarians and fish-eaters.
Meat eaters showed average results while vegans amino acid concentration was lower than adequate (Schmidt et al., 2016). Overall, there is no general consensus on whether a plant-based diet covers all human needs for essential amino acids.
Recommendations on dietary protein intake needed for maintaining good health also vary from guideline to guideline. As of now, a number of studies that examined age-related changes, weight loss, prolonged involuntary bed rest, and type 2 diabetes highlighted the advantages of heightened protein intake. On the contrary, some other recent research failed to reveal any additional value in protein-rich diets (Layman et al., 2015). Such contradictory findings might in part arise from varying definitions of protein adequacy which is based on the evaluation of the roles of amino acids.
The lack of conclusive findings does not mean that a person can neglect their diet. Amino acid deficiency can have a slew of unpleasant consequences. Shortage in AA caused by the lack of dietary protein results in persisting feelings of fatigue, dizziness, and sickness. Long-term effects of a reduction in protein consumption cause a decrease in muscle mass, brittle hair, skin irritation, indigestion including diarrhea, and difficulty recovering from injury, surgery, or infection.
Conclusion
The studies on amino acids have a long, rich history dating back to the early 19th century when the field of organic chemistry was pioneered by European scientists. As of now, modern science is familiar with more than 200 AA, 20 of which are important for health and wellness.
The human body is capable of synthesizing the majority of AA from glucose and phenylalanine. The remainder of the list constitutes the essential amino acid group something that a person needs to consume with food on a regular basis. Amino acids are incredibly diverse in their roles and functions. They are responsible for the immune, reproductive, and digestive systems as well as hair and nail growth and mental health. It is essential to avoid AA deficiency by maintaining a healthy diet rich in protein.
References
Layman, D. K., Anthony, T. G., Rasmussen, B. B., Adams, S. H., Lynch, C. J., Brinkworth, G. D., & Davis, T. A. (2015). Defining meal requirements for protein to optimize metabolic roles of amino acids. The American Journal of Clinical Nutrition, 101(6), 1330S-1338S.
Ryadnov, M., & Hudecz, F. (2016). Amino acids, peptides and proteins. London, UK: Royal Society of Chemistry.
Schmidt, J. A., Rinaldi, S., Scalbert, A., Ferrari, P., Achaintre, D., Gunter, M. J.,& & Travis, R. C. (2016). Plasma concentrations and intakes of amino acids in male meat-eaters, fish-eaters, vegetarians and vegans: a cross-sectional analysis in the EPIC-Oxford cohort. European Journal of Clinical Nutrition, 70(3), 306.
Starr, C., Taggart, R., & Evers, C. (2018). Biology: The unity and diversity of life (15th ed.). Boston, MA: Cengage Learning.
The Keto Diet has become huge over the last several years and more people have an interest in trying it. The results are staggering, so no wonder it might be tempting switching up ones usual meal plan for one rich in fat. This diet showed its efficacy not only in weight loss, but it also helped with the reduction of seizures. However, it may not be as simple and safe as it may seem.
I would stick to my well-balanced diet, which has more than 40% of carbohydrates. I believe it is essential to get a decent amount of carbs every day for keeping up energy levels high and fuel the brain. Diet also depends on ones lifestyle and the type of activity, therefore people have to be very careful going Keto, as it may lead to fatigue and troubles with sleep. However, it is possible to note that a ketogenic diet modified the risk factors for heart disease in obese patients (Dashti et al. 202).
It is always vital to check the sustainability of a diet before choosing it. According to Dashti et al., it is safe to follow Keto longer periods without worrying about possible side effects. Nevertheless, depriving myself of necessary carbs and protein, will not lead to positive outcomes.
Minor shifts from this diet may cause certain stress to my body. I do think that consuming balanced meals that have all the necessary nutrients in them and being physically active as often as possible is a lot better than going to the extreme. If one still considers trying this or any other diet for that matter, he or she should always consult with a doctor first.
There are huge physical, emotional, social and intellectual changes happening during your teen (adolescent) years. These changes all impact how one feels about what they eat and their nutritional needs. For example, you already may have noticed how quickly you have been growing at certain times (so-called growth spurts), with an increased appetite and your clothes no longer fitting after wearing them only a few months.
Most teen-agers have a demanding schedule including homework, sports, and other extracurricular activities. To keep up with busy schedule and get enough energy and nutrients for optimal growth and development, it is important to learn health eating habbits which means eating a variety of healthy foods.
All teens should want to eat healthfully. Theyll feel their best and avoid problems related to poor nutrition, such as iron-poor blood (anemia), slow growth, anorexia, cavities and becoming overweight. Eating wisely helps to stay healthy as one becomes an adult in order to decrease chances of later developing high blood pressure, heart disease, diabetes, osteoporosis and some forms of cancer.
How Many Calories are required?
During teen years, the number of calories required varies with particular body size, activity level, and rate of growth. For example, during growth spurts you will need more calories and will probably notice an increase in appetite. On average, males 11 to 21 years old need between 2,500 and 3,000 calories a day, while females of the same ages need about 2,000 calories a day.
One needs an additional 600 to 1,000 calories each day if involved in vigorous physical activity. However, it is not necessary to count calories. The important thing is to eat nutritious foods even if choosen a vegetarian diet from each of the food groups every day.
There are enough calories and all the necessary nutrients if daily diet includes:
Grains (bread, cereal, rice, pasta) six to 11 servings
Vegetables three to five servings
Fruits two or three servings
Dairy (milk, yogurt, cheese) two or three servings
Meats (meat, poultry, fish, beans, nuts, eggs) two or three servings.
Teens are still growing and also have a very high level of activity, they may need to eat something every few hours. In addition to breakfast, lunch and dinner, many teens feel their best when they eat snacks in mid-morning and after school. Here are some healthful snacks to choose:
Fresh fruits, dried fruits, fruit-filled cookies
Vegetables with low-fat dip
Cheese cubes, cheese sticks, yogurt, milk
Whole-grain bread, bagels, whole-grain crackers, unsalted whole-wheat pretzels, rice cakes, dry cereals (low or no sugar) with or without milk
Peanut butter, hummus, bean dip
Keep It Heart-Healthy
Teens, just like adults, should follow a heart-healthy diet and watch how many high-fat foods they eat. No more than one-third of your total calories in a daily diet should be from fat. Limit cholesterol to 300 milligrams a day.
The following suggestions helps to keep fat and cholesterol intake under control:
Drink low-fat or nonfat milk.
Eat only reduced-fat cheeses and yogurts.
Limit the amount of fried foods that you eat.
Choose foods that are cooked using low-fat methods such as baking, steaming, boiling, grilling, and broiling.
Eat fruits and vegetables for snacks rather than cookies, chips, ice cream, or other high-fat foods.
Limit the use of high-fat sauces, salad dressings, and spreads (for example, butter, margarine, mayonnaise).
Choose lower-fat items when eating out. Try a grilled chicken sandwich instead of a fried burger, a salad instead of fries, or pasta with tomato sauce instead of pepperoni pizza.
Watch Calcium Intake
Calcium is a mineral that is needed to build strong bones and healthy teeth. It is especially important to get enough calcium during the teen years because your bones are growing rapidly. Without enough calcium, bones may end up being thin and weak later in life (osteoporosis), which means a higher risk of bone fractures.
For most people, dairy products are the major sources of calcium and vitamin D (another important nutrient that helps the body absorb calcium), with two or three servings recommended each day. However, calcium intake during the teen years is often low because many teen-agers drink soda, sports drinks, and juice instead of milk. In addition, teen females, who may need even more calcium than teen males, often avoid dairy products because they are counting calories and think that all dairy products are high-fat foods. In fact, calcium can be found in many healthy, lower-fat foods.
Teens should get enough calcium every day. For teens, the recommended daily total is 1,300 milligrams. The best sources of calcium are calcium-rich foods such as dairy products. There are reduced-fat and even no-fat forms that have as much (and sometimes more) calcium as the higher-fat forms. Calcium also is found naturally in many non-dairy foods, or added to other foods, such as some brands of juice, cereal and bread. Foods that are good sources of calcium include yogurt, milk, fortified soymilk, fortified orange juice, cheese, tofu, sardines, collard greens and spinach.
Nutrition And The Aging Adult
Aging is a dynamic and complex process that results from cellular, physiological and psychological changes. Although many elderly individuals exhibit a decline in organ function and in metabolic activities, a number of them show no decline in functional status with age. This distinction has led to distinguishing successful aging from usual aging, which may reflect pathology more often associated with a lifetime of poor health habits, including poor dietary patterns, smoking, drinking, limited exercise and other stress-related factors rather than aging alone.
As you age, body becomes less forgiving, and one has to make more of an effort to eat well and stay fit. Ideally, one practices healthy eating habits throughout life. But most of us dont live in an ideal world, and often we dont pay attention to our health until we reach middle age and beyond. But middle age is still a good time to start thinking about how to stay healthy in later years. Nutritional needs are pretty much the same at 40, 50, 60 and beyond as they were when you were younger with some minor variations.
Dietary Requirements
A decade long study of the elderly indicated that calorie intake per kilogram of body weight showed no association with age in men, suggesting that current weight, rather than age, determined energy intake. Intake of protein, as well as fat, carbohydrate and cholesterol, decreased slightly but not significantly with age. The results in women were similar. Over the nine years of the study, there were significant decreases in a number of dietary nutrients. However, these changes were offset by reductions in physical activity and/or changes in body composition. The lower energy intake didnt result in changes in weight.
The decrease in total fat and cholesterol intake were related to a fall in plasma cholesterol levels. The study suggests that changes in lifestyle over time, rather than age per se, resulted in the dietary changes observed in this healthy elderly population.
Thus, as one ages, one needs fewer calories, but exactly how much one should eat still depends on how active you are. Because one is eating less food to maintain a healthy weight and have to be more careful about what one chooses to eat. As the years pass and one loses lean body mass (muscle), metabolic rate slows down and one burns calories more slowly. Exercise is the best way to maintain lean body mass and speed up metabolic rate.Even presumably healthy elderly people may exhibit vitamin and mineral deficiencies. For example, older people tend to have decreased exposure to sunlight that activates vitamin D.
They also are less likely to ingest vitamin D fortified foods and beverages.
Fiber, Vitamin D And Calcium
Fiber is more important than ever to prevent constipation and gastrointestinal conditions such as diverticulosis (formation of pouches in the lining of the large intestine).
At around age 40, calcium and other minerals start to move out of bones faster than they can be replaced. In women at menopause, the drop in estrogen (which helps bones hold on to calcium) causes greater bone loss than in men. To preserve bone health and prevent osteoporosis, older people should strive for 800 International Units (IU) of vitamin D daily. An inexpensive way to get enough vitamin D is by taking multivitamins. Most generic multiple vitamins contain 400 IU. Look for foods and drinks that have vitamin D added. One multiple vitamin combined with vitamin D fortified foods should be enough for most elderly people.
The general recommendation for daily calcium intake is 1,200 milligrams. Calcium supplements up to 1,000 milligrams a day are recommended for people who cant get enough of the mineral from their diet. Experts frequently recommend calcium carbonate and calcium citrate for people who take supplements.
Although there is still much enthusiasm for anti-oxidants in healthy foods, taking anti-oxidant supplements does not provide the same benefit. Multiple studies have shown that vitamin E, beta-carotene and other anti-oxidant products dont improve health outcomes. Instead, individuals should eat a variety of foods that will provide a rich natural source of these vitamins.
As you age, physical disabilities, such as loss of sight and mobility and a failing appetite (caused by dental problems, reduced saliva production and a decline in the ability to taste), make eating less rewarding for the elderly than for the young. By age 75, for example, people have only half as many taste buds as they did at 30. In addition, loneliness, depression and the financial restrictions of living on a fixed income can interfere with an older persons ability to buy and prepare healthy food.
Because food is often associated with social events, preparing food and eating alone can be difficult for older people who have reached a stage in life where many of their loved ones have either died or moved away. For many, a loss of appetite follows the loss of companionship. Older men who have lost their wives (who did the cooking) may be at special risk.
The following tips may help provide better meals for an elderly person:
Lack of teeth and dental decay make chewing difficult, contribute to poor nutrition and also give food an abnormal taste. Many elderly people who have dentures dont wear them because theyre uncomfortable. Bone loss, which occurs in osteoporosis, makes dentures hard to fit. Older individuals should have regular dental care.
If chewing is a problem, try softer foods that have been chopped or pureed.
Four or five smaller meals might be easier for an older person to handle than three larger ones.
Add a little more spice to foods to enhance their flavor.
If certain foods are disliked, try substitutes within the same food group. For instance, if milk is unacceptable, try yogurt, cheese or even low-fat ice cream.
Public and private programs offer meals for people 60 years and older at senior centers throughout the country. These programs provide social interactions that may be just as beneficial to an elderly person as the meals.
One way for seniors to pack a lot of good nutrition into a little meal is to drink it in the form of a shake. Start with a cup of low-fat or skim milk (or an alternative such as soy milk or almond milk, which can be found in health food stores) and a small banana in a blender. Depending on individual taste, add a spoonful of wheat germ or bran and/or another fruit such as strawberries, peaches, pineapple, mango or kiwi. A heaping spoonful of powdered nonfat dry milk or soy powder will add extra calcium and protein. Also look for milk and powders that are fortified with vitamin D.