The current view on obesity is that the focus should be on rehabilitating obese patients and cultivating preventative behaviors that they can instill in themselves and their children to stop weight gain from becoming a problem in the first place. Because of this focus on rehabilitation, methods such as exercise and diet programs, and counseling to work on eating behaviors have become favored over quick but risky fixes like surgery, and solutions that do not require lifestyle changes like diet drugs. Knowledge is the foremost solution to obesity today. Obese people and people seeking to lose weight are encouraged to know their body mass index, the percentage of fat on their bodies, their caloric intake, etcetera.
The idea of lifestyle changes is key to solving the problem of obesity, so these various figures help the person trying to lose weight to have a clear look at their status and define their goals.
The medical community encourages behaviors such as tracking daily food intake and exercise and working with medical professionals to change their daily routine to one that is healthy and more conducive to weight loss. The diet and exercise routine is the foremost solution in obesity because it requires the work and dedication of the patient himself, not the reliance on drugs, surgery, or other factors. Dieting to cure obesity should consist of cutting caloric intake and eating foods that jumpstart metabolism and provide energy. There is overwhelming evidence to support the effectiveness of exercise when paired with diet; studies conclude almost unanimously that diet and exercise will lead to more weight loss than diet alone. Another solution that has become increasingly popular and successful in the past decades is counseling. Obesity is often linked to genetics but is just as frequently caused by lifestyle, how we were raised, the people were with, our habits, and the foods we choose to eat. This is another place where knowledge plays a key role in weight loss. Understanding why one eats to excess or at inappropriate times can help change the behaviors. Counseling can also improve self-esteem, keep goals, and explore weight loss options that will effect each unique individual. The more we understand about our bodies and minds, the more control we have over them.
Counseling can also prove essential when it comes to keeping the weight off, which can be far more difficult a task than the initial weight loss. Counselors can help patients develop behaviors, goals, and continue to work towards the lifestyle they want. Though many diet drugs have had a run of success and popularity in the past, doctors approach them with caution. If patients are not able to change their behavior without drugs, medical professionals consider drug therapy to be effective, though many have side effects and insufficient research about their long term effects. Though there are many viable solutions to obesity out there, some still turn to less healthy proccesses such as eating disorders, smoking, and illegal amphetamine drugs like crystal meth and cocaine. Eating disorders are often developed out of the patients need for control and a severely altered self-image; nicotine and amphetamines decrease hunger, while the latter increases energy as well.
However, all of these so-called solutions can lead to over-dose, severe health problems, even death. The most important solution to obesity is prevention.
Children who are raised by overweight parents or in a lifestyle that does not teach them healthy eating and exercise habits are more likely to suffer obesity themselves. Fighting obesity means we have to learn healthy behaviors, understand why we eat, and care for our families in a way that will help them live a healthy, happy lifestyle.
Healthful eating implies a balanced diet which provides the nutritional needs of persons (www.tipsandtreats.com). The consumption of healthful foods substantially reduces the threat of chronic diseases including heart disease, diabetes, osteoporosis and also cancers. Diets high in fruits, vegetables and whole grains and low in saturated fat and salt can make big differences in health. (New York Department of Health) A healthy and complete diet is essential for maintaining well being and good health. A healthy diet will include the important foods rich in nutritional value such as breads, potatoes, along with cereals and fruits and vegetables.
It is crucial to note that no solo food is capable of providing all the vital nutrients to meet the body needs. It is thus important to include an extensive range of foods in order to supply the body with sufficient ingestion of vitamins, minerals and dietary fiber, all of which are extremely essential for the health and well being of a person (www.britishnutrition.org). Consuming healthy foods has tremendous benefits, not only physically but also psychologically and provides tremendous benefits such as:
Longer life it has been proved by researchers that consumption of less saturated fat and processed foods enable people to have a long and improved life.
Happiness the intake of healthy foods facilitates feelings of goodness and vitality in persons.
Vitality Healthy eating habits provide energy to go happily with regular work without feeling tired.
Great Skin the food that we want has a direct effect on our physical appearance and as such is reflected in our skin, hair, nails, teeth and the overall personality (The Benefits of Healthy Eating, 2005).
On the contrary, an unhealthy diet along substantially increases the risks of heart diseases, some types of cancers, strokes, diabetes, problems of blood pressure, problems related to breathing, arthritis, disease of the gallbladder, osteoarthritis and numerous others. Studies and several researches have proved that healthy diets play a crucial role in averting several types of diseases. Diets that have low levels of fat and cholesterol and are high in fiber are related with a reduced risk of certain cancers, diabetes, digestive disorders, and heart disease. (British nutrition Website)
A 1992 study by researchers at Harvard Medical School in Epidemiologic studies has noted that high fiber intakes reduce incidence of colon cancer. Similarly, evidences have proved that a diet rich in high fiber has the potential to protect against breast cancer is equivocal. A healthy diet is known to restore digestive disorders which may have existed due to an imbalanced or unhealthy diet. Findings from a U.S. study of 43,757 male health professionals (some of whom were sedentary, overweight or smokers) suggest that those who ate more than 25 grams of fiber per day had a 36 percent lower risk of developing heart disease than those who consumed less than 15 grams daily.
These results indicate that high-fiber diets may help blunt the effects of smoking and other risk factors for heart disease. Since there is not one single food that potentially increases health, it is necessary to include several foods in the daily diet to fulfill the nutritional needs of the body. As such meal planning becomes necessary to see that almost all the foods are included in the daily dietary plan in order to attain and maintain good health.
The inclusion of Milk and Milk products is absolutely crucial when planning fro the daily nutritional needs of the body. Milk is important to the body because,
It strengthens the bones and teeth.
It aids to stop the bleeding in minor cuts and bruises.
The mineral calcium, present in the milk helps the prevention of common bone diseases like osteoporosis.
Fruits and Vegetables are a must in any healthy diet because they contain the vital vitamins necessary for good health.
Vitamin A in the foods helps to keep skin and eyes healthy.
Vitamin B complex is necessary for providing energy and fighting several common diseases such as colds, coughs etc.
Vitamin C helps in providing energy to the body and aids the healing process of cuts and bruises along with helping the body to fight infections.
Phytonutrients are compounds which are found in edible plants and have the potential to significantly reduce the risk of cancer (Farlow DC, Christine H., 2002-2006).
Along with the above the inclusion of Whole Grains, Carbohydrates, and white meats should form an important part of the daily meal planning.
Meat being an excellent source of protein helps in building strong muscles and bones, and the mineral iron in the meat produces red blood cells in the body and helps in providing energy and strength o the body. Meat is also an rich source of vitamins and minerals which are fundamental for fulfilling the everyday functions of a healthy person.
Healthy food intake should not be restricted to the home but must also be followed when eating out. Thus, when eating out, starters such as salad and broth or vegetable-based soup provides a feeling of fullness before the arrival of the main course. The menu should be a choice of healthy foods, which are cooked by grilling, steaming, broiling, baking, poaching, or roasting as these tend to contain less fat than foods prepared other ways. Foods that are fried, battered, creamy, or drenched in sour cream, butter, or au gratin sauces must at all times be avoided.
It is essential that in order to maintain good health, healthy eating habits must be developed which include,
Eating a variety of nutrient-rich foods include bread fruits; vegetables; dairy products; and meat, poultry, fish and other protein foods.
Enjoy plenty of whole grains, fruits and vegetables.
Maintain a healthy weight as Excess body fat increases your chances for diseases and illnesses.
Eat moderate portions.
Eat regular meals.
Snacking between meals is a good activity but the snacks should be nutritious and only taken to curb hunger, not become an entire meal.
A Structured Menu Plan ensures that the meals are wholesome and nutritious and do not become repetitive. Creating a meal plan, albeit a simple one, assists in creating more organized healthy meals besides ascertaining enjoyable family meals. The entire family can have a say to setting up the menu plan, enabling them to become health conscious and particular about the foods that they consume.
However emphasis must be laid on foods that must be avoided due to the ill effects they pose on the health. They include, processed junk foods, such as pizzas, steak, bacon, cheeseburgers, hot dogs, French fries, doughnuts, ice cream, chocolate, buttered bread, wine, chocolate dessert etc. Foods that are high in Saturated Fat content are Beef, Butter, Cheese, Coconut oil, Cream cheese, Eggs, Ice cream, Lamb, Milk, Palm oil, Pork, Sour cream, Yogurt etc.
Snacking is a healthy exercise since healthy snacks supply additional energy. The choice of a healthy snack between meals considerably prevents eating in excess, by decreasing the hunger at meal times. It is crucial to choose healthy, low-calorie snacks and skip the junk food.
Food additives are materials that have been added to the food to conserve its flavor or even improve its taste and appearance. Some common food additives found in the foods we eat
BHA, which is used to preserve foods, like cereal, and should be avoided.
Potassium bromate is found in brominated flour, often found in bread and is a possible carcinogen.
Citrus Red No. 2 or FD&C Citrus Red No. 2 is also a possible carcinogen. Its use is limited to coloring orange skins.
FD&C Colors are generally derived from coal tar. Coal tar is a human carcinogen.
Smoked foods may contain nitrosmaines and polycyclic aromatic hydrocarbons (PAH), both of which can cause cancer.
Trans Fats increase Your Risk of Heart Disease.
MSG is monosodium glutamate, a flavor-enhancer added to most processed food to make it taste good kills the Brain Cells. (Carly, Young, 2007)
Food additives are any substances or mixture of substances other than the basic ingredients that are present in food as a result of any phase of production, processing, packaging or storage and include ingredients as sugar, corn sweeteners, salt, and citric acid (Carly, Young, 2007).
References
British nutrition Website. Web.
British nutrition Website. Web.
New York Department of Health website. Web.
Carly, Young, 2007. Whats hiding in your food? Top 10 Troublesome Ingredients. Web.
Sports nutrition is an extremely complex subject particularly for sports persons who aspire to achieve the best athletic performance by looking for a balanced, healthy and at the same time, gratifying diet. In order to comprehend the role of nourishment for supreme performance in sports, it is essential to take a simplified view of the role of nutrients and their contribution to the body for the supply of energy in order to play sports efficiently.
Carbohydrate, fats and proteins are the crucial nutrients required by the human body to perform exercise which are transformed to energy in the form of adenosine tri-phosphate or ATP, the breakdown of which releases energy thereby allowing the contraction of the muscle cells. Every nutrient however is different from the rest in the distinctiveness of the properties it exhibits which actually determine how each nutrient gets converted to ATP.
It is a universally known and accepted fact that all the energy required for life and more specifically sports is attained from the food we eat and the liquids we drink. The food supplies our body with basic nutrients which in turn play their respective roles in providing energy. The nutrients are divided into three categories of carbohydrates, proteins and fats.
Carbohydrates are perhaps the vital resource of energy for sportspersons. Irrespective of what sport a person plays, carbohydrates supply the force that stimulates the contraction of muscle. When consumed, carbohydrates break into lesser sugars such as glucose, fructose and galactose which are then taken up by the body and subsequently used as energy. What is important to note is that the body will only utilize the quantity of glucose required by the body in that situation and the rest or the surplus will get stored in the body parts of muscles and the liver in the from of a substance known as glycogen.
Once the reserves are saturated with glycogen, the extra glucose is then stored as fat in the body for later use. It is this glycogen which is the basic source of energy crucial for sports and is required to aid the breakdown of fat into energy or power. The importance of carbohydrates in the activity of sports can be gauged from the fact that an adequate intake of the same prevents the proteins in the body from being broken down into energy which would be the case in the occurrence of little or no carbohydrates in the body.
The most sources of carbohydrates are fruits, vegetables, pastas, breads, cereals, rice, wheat pulses and sprouts which generally account for 60% to 70% of calories per day for an athlete. A male athlete is expected to take about 11-18 servings of bread, 8-10 servings of grains, cereals or pulses, 3and above servings of vegetables and 4-8 servings of fruits in order to gain a regular supply of energy for practice.
Fat, though infamous for the health problems they are known to cause to humans, are an essential source of energy and nutrition to sports persons. The stored fat also known as the adipose tissue is essential in padding the internal organs of the body thereby covering the nerves and aiding the movement of the essential vitamins A, D, E and K throughout the body, besides being the largest reserve of stored energy in the body for use in sports activities. Since one gram of fat gives nine calories, it is responsible for providing the maximum number of calories and energy among all the known nutrients making it the largest energy reserve in the body.
It is with the help of these calories that sports persons or athletes are efficiently able to perform intense workouts and exercise sessions of all kinds ranging from walking to running to cycling to swimming to sprinting to weight-lifting and many others. While it is essential to consume foods that are rich in fat, it is never advisable that a sports person consume rich fat foods before or immediately after an exercise session. Foods that have a high fat content are meats, fish, eggs, milk, yoghurt peanut butter, cheese and other milk and meat products. Sources of unsaturated fats are vegetable products, such corn oil. It should be remembered by all athletes that fats should provide approximately about 20% to 30% of daily calories only.
Proteins as we all know are termed as the building blocks of the body and contain essential amino acids which help in forming the muscles, bones, tendons, skin, hair, and other vital tissues and organs whose health is of prime importance to athletes or even otherwise. Since proteins cannot be stored in the body, it becomes crucial to take a regular intake of proteins through the daily diet by consuming foods such as meat, fish, eggs, fruits and nuts.
In sports, proteins are a basic necessity primarily because of the functions they perform which include the building and repair of muscles and tissues that have been broken down while exercising, making it an essential criteria in foods for athletes. In the absence of a protein rich diet, there will be a reduced storage of carbohydrates in the body, in the form of glycogen. The average daily protein requirement for an athlete is 1.2-1.8 grams/ per kilogram of body weight.
Besides these, there is another very essential nutrient which is absolutely necessary in effective sports. Water is the most important factor in sports nutrition, accounting for approximately 60% of the body weight and is required for nearly all body processes to function well. Since the body cannot make or store water, it is imperative to replace the water eliminated as urine and sweat especially during a sports activity. Sports persons need to continuously replenish the lost water by either drinking water or any health drinks.
References
‘The Position Statement from the Dietitians of Canada, the American Dietetic Association, and the American College of Sports Medicine, Canadian Journal of Dietetic Practice and Research in the Winter of 2000’, 61(4):176-192.
Burke and Deakin’s, ‘Clinical Sports Nutrition’ (3rd Edition, McGraw-Hill Australia Pty Ltd, 2006).
Sports Nutrition – ‘Protein Needs for Athletes’. Web.
There was a time when the only type of grill available for cooking was the charcoal barbeque stove. But today, portable gas grills are found to be the most common type of grill in residences. A gas grill is simply a grill that uses gas from a tank or a natural gas line for fuel. A charcoal grill is a receptacle for coals with a cooking grate above it. The main fuel is either natural lump charcoal or charcoal briquettes. Grill users are divided between gas grill users and charcoal grill users. On one hand, fans of the charcoal grill claim that theirs is the original form of grilling and provides a hotter fire that is excellent for grilling (Irvin and Jenkins 5). Gas users, on the other hand, feel that the gas grill is easier to use, clean and maintain.
Gas grills are more expensive than charcoal grills and are not as portable. But they have many snazzy features such as rotisseries, heat sensors and adjustable vents and are practical. Most grill owners would argue that gas grills are best because they are easier to light. Gas grills light with the turn of a knob, heat up quickly and are relatively easy to clean (Irvin and Jenkins 12). But then, they are more expensive than charcoal grills and not as portable. They are generally bulky and cannot be transported except for portable Butane gas grills. Moreover, with a chimney-style charcoal starter, a charcoal grill also has become easier to handle and more eco-friendly to start (Mauer 4).
Many people feel that charcoal imparts a better flavor (Provey and Lockwood 124). The charcoal grilling process starts by arranging charcoal in the center of the grill, adding lighter fluid to the coals and then letting the coals sit for about 5-10 minutes before lighting. Grilling over coals delivers a char-grilled taste to foods like steak, ribs and other red meats (Bazzelle 40). Charcoal grilling also brings variety to outdoor cooking. Most gas grills do not allow the cook to experiment with different grilling tricks such as smoking, adding wood chips or using flavored liquids (Bazzelle 40).
Adding wood chips to the charcoal brings another dimension of flavor, and foods also can be smoked. Different woods provide different flavors to be added to the meal. Some woods, such as apple and cherry, go better with lighter meats such as poultry. Oak is preferred by many for cooking red meat, while hickory is more of an all-purpose wood.
Charcoal grills are the choice of purists who want to barbecue, a long, slow heating process and not just grill (cook quickly directly over high heat). The coals and the smoke they create provide a distinct flavor that many barbecue enthusiasts swear by. To compensate for the smoky flavor that charcoal imparts, many gas grill owners use natural wood chips from hickory, mesquite or oak (Gittleman 24). The oxidative reaction of charcoal grilling is a combination of browning and charring and can be toxic at times (Gittleman 24). It is also possible for food to soak up added chemicals from the charcoal briquettes. Gas grilling is best as long as there is no sensitivity to hydrocarbons which are the by-products of gas combustion (Gittleman 24).
Gas grills may not be ideal for camping in the wilderness but they are the grills American love to use in their backyards on the Fourth of July. Grilling was once a seasonal affair, evoking visions of charcoal-stained hamburgers and hot dogs bursting out of their skins in the summer heat. Today, grilling happens all year through in all kinds of climates (Toto B01).
The Heart, Patio & Barbeque Association of America reported that in 2005, 5,752,000 charcoal grills were sold in the U.S. whereas 8,953,500 gas models were sold (Kramer 5). According to a survey of outdoor cooking habits conducted by Weber GrillWatch 2007, fifty percent of all grill owners now have a charcoal grill (Pankey 1). Ten years ago, only 39 percent of grill owners had charcoal versions on their decks. The resurgence in charcoal grills is mainly due to the taste of the food and the experience says Jamie Purviance, author of “Weber’s Charcoal Grilling: The Art of Cooking with Live Fire”. “I have nothing against gas grills, but charcoal grilling holds a special place for me,” he says (Pankey 1).
“The time you carve out to grill over charcoal, the act of creating your own fire sparks this connection to all generations who have cooked this way. Purviance also feels that the return to charcoal follows the trend of younger cooks (those under 35) showing more interest in cooking in general and the popularity of television cooking shows (Pankey 1). GrillWatch results show those 21 to 35 and those 36 to 54 (the Food Network’s target audience) are significantly more likely to cook with charcoal than those 55 and older.
Fred Thompson. Author of “Barbecue Nation” says that the resurgence in charcoal grilling is due to the greater availability of lump charcoal. Once available at butcher shops and online, bags of natural lump charcoal are showing up in supermarkets, hardware stores and big- box retailers (Pankey 1). Lump charcoal produces very little ash and burns hotter than briquettes. Richard Stuthmann, a chef and director of instruction for the Baltimore International College says that the die-hards tend to use charcoal as there is more technique involved (Toto B01).
Gas grills are easier to turn on, heat up in about ten minutes, have a steady heat supply, provide even heat, offer greater temperature control, produce great tasting food, more expensive , straightforward way of cooking and is relatively easy to clean and maintain.
On the other hand, charcoal grills have no push-button ignition, heat up in about 20 minutes, coals must be replenished, burn hotter, not much control over temperature, produce food with distinctive flavor, less expensive, offers the thrill of cooking with a fire but there is more cleanup involved. Overall, when one considers the various advantages and disadvantages of each type of grill, it is easy to realize that the kind of grill one chooses depends on the space one has, the kind of fuel one wants to use, the amount of cooking surface one needs and the look of the grill and the amount one has to spend on the grill.
Bibliography
Bazzelle, James (2007). Heart and soul hot off the grill. Charlotte Weekly. Web.
Gittleman, Louise Ann (2002). The Fat Flush Cookbook. McGraw-Hill Professional.
Irvin, Dale and Jenkins, Jennifer (2000). The Everything Barbecue Cookbook. Everything Books.
Obesity is defined by most people simply as a person who is fat. That definition holds a little bit of the actual truthful definition of the word. In reality, obesity is the result of excess proportion of total body fat and is usually calculated using the body mass index formula. A person is overweight once his BMI falls between 25 and 29.9 while obesity kicks in once the BMI goes over 30.
Since obesity is caused by sedentary lifestyles that do not allow for exercise, this reason is most often pointed to as the common cause of the disease. However, there are other factors that contribute to obesity. For instance, as a person ages, the body metabolism changes and so the body needs lesser food to complete the same rudimentary activities of a person. Gender issues aside, women also tend to weight more than men since men are more physical beings and therefore have a more constant calorie burn. A woman’s body also undergoes more chemical changes and thus make them prone to more weight gain as they age and the chemical make up of the body changes. Other factors that contribute to obesity also include genetics, environmental and psychological factors, illness and medication.
In the United States, obesity affects majority of the children. Recent surveys by the Center for Disease Control and Prevention indicate that there has been a plateu in regards to the rate of the disease growth among children between the years 2003 – 2006.
Based on the study, in the combined years of 2003—2006, 16.3% of children and adolescents aged 2–19 years were obese, at or above the 95th percentile of the 2000 BMI-for-age growth charts.
The scientific community, although at odds when it comes to how people can actually lose weight effectively, all agree that the best way to combat obesity among children and adults is by encouraging more physical activities such as exercise and sports. By having regular activities that bring up the heart rate to a fat burning level, we actually burn off excess calories and implement effective weight loss. The body is composed mostly of water and muscle. Most of the weight that is visible to the human eye is actually water retention and by sweating it out during exercise, we lose water weight. Eventually, this weight is brought down to a normal level and exercise then begins to work on tightening our muscles. This tightening or resizing of the muscles cause weight loss because the muscles are shrunk down to its proper and normal size that it lost during the obesity stage.
It is a known fact that people will try the most outragous diet in order to lose weight. Some also put their weight loss faith in old wives tales and beliefs such as smoking helps a person to lose weight. The reason that smoking seems to help a person lose weight is because the activity ruins the taste buds of a person. Since smoking changes the taste of the food to something bad, people lose interest in eating and thus suppresses the appetite of a person. In reality, when a person quits smoking, there will be some sort of weight gain. But appetite suppression through smoking is highly unhealthy because of the way smoking affects the overall health of the person. Destroying his lungs and sapping him of energy that can better be used and built up in strength during fitness training for weight loss.
Obesity and smoking for weight loss can be considered to be problems that go hand in hand. Therefore, it is of the utmost importance that these 2 activities are better understood by the people and that the government creates programs that will help to control and alleviate the situation. Therefore, I propose that a bill sponsored in congress advocating Anti Obesity and Smoking program.
Under this program, there will be a continous obesity and weight loss education program introduced in Physical education and health classes From gradeschool to high school. Topics that can be covered by the program are the importance of proper nutrition and the good effects of exercise on the body. Anti smoking campaigns may also be introduced as part of the anti obesity program in order to discourage smoking as part of a weight loss program by making the after effects of smoking known to the youth before they pick up the habit. For adults, the program can encourage proper weight loss by allowing those in need of weight loss help to consult with dieticians and physicans at government hospitals who can help them formulate a weight loss program that will be most effective for them.
The program can also encourage a healthier lifestyle by negotiating with fitness clubs regarding giving new over 30 BMI clients 1 month free membership in order to entice the person to lose the weight and stay healthy. A person can lose enough weight within a month to be encouraged enough to stick with his program. We should also encourage the local YMCA and YWCA’s to promote free aerobic exercise programs to their local communities at least 3 times a week since aerobic exercise is the most effective way to break a sweat, lose the calories, and flush out the toxins within the body.
In the end, obesity is actually a lifestyle choice that can be controlled and overcome by the person provided he is serious about doing so. We can help them get over their weight problem safely and effectively but the final decision about safe weight loss will still depend upon the person himself.
Triglycerides are the chemical form of fat that is present in human body. The carbohydrates, proteins and fat that we consume are utilized for various functions in the body in the form of calories. However the excess of these are in general converted to triglycerides and stored in the fat cells (The Cholesterol Center, 2007). The body uses triglycerides as a source of energy in the starving conditions. Triglycerides are also present in blood plasma which in association with cholesterol forms the plasma lipids. Though triglycerides are important, excess of it in plasma is called hypertriglyceridemia and is linked to the occurrence of coronary artery disease (CAD). However, it is not only the food that is the cause of elevated triglycerides, it may be the consequence of other disease, such as untreated diabetes mellitus (American Heart Association, 2007). This research paper mainly focuses on the methods to decrease triglycerides in the blood and thereby reduce the risks of CAD.
Triglycerides in the blood plasma are derived from food rich in fat or made in the body from other energy sources like carbohydrates. The excess calories consumed by a person and which is not utilized in the body are converted to triglycerides and transported to fat cells to be stored. These triglycerides are generally regulated by the hormones. The most dangerous aspect of triglycerides is that these can easily turn into Low Density Lipoproteins (LDL) or also called as bad cholesterol which in turn
lower the High Density Lipoproteins (HDL) or the good cholesterol (Arizona pharmaceuticals, 2007).
High triglycerides are further increased by eating excess sugar, carbohydrates, trans fats and alcohol. Decreasing the Triglycerides is vital because a Triglycerides-to-HDL Cholesterol ratio of 6 or higher increases the risk of a heart attack by 1600% (vs. a normal ratio of 2).
Very High Triglycerides can often distort total cholesterol readings, especially for levels above 500mg / dL. In fact LDL cholesterol readings are often impossible to take with Very High Triglycerides. This clearly demonstrates that High Triglycerides strongly correlate with high LDL cholesterol (Arizona pharmaceuticals, 2007).
The National Cholesterol Education Program guidelines for triglycerides are:
Table 1: Triglyceride Level Classifications
Desirable:
Less than 150 mg/dL*
Borderline-high:
150–199 mg/dL
High:
200–499 mg/dL
Very high:
500 mg/dL or higher
*Triglyceride levels are measured in milligrams (mg) per deciliter (dL) of blood
Managing triglycerides
High levels of triglycerides in the body can cause serious health problems. Therefore it is very important to regulate these chemicals. There are several methods used to reduce triglycerides. It can be controlled by following specific diet, supplementation, regular exercise, and also through drugs. It is important for a person above the age of 35 to have regular medical checkups including the triglycerides level in the blood. Based on the amount of triglycerides in a person (See table 1), physicians can recommend methods to reduce them.
Diet to reduce triglycerides:
Saturated fats are one of the main reasons for increasing the levels of triglycerides in the body therefore one of the most important steps is to eat a diet low in saturated fat and cholesterol. It is very important for people to understand the labels on the packed food for the ingredients and to make healthy choices. The American Heart Association (AHA) recommends that it is essential for people with high triglycerides to speak to their physicians about the possible modifications that can be made in their diet based on their requirement. Reducing on carbohydrates and increasing fibrous food is a good option. Particularly, “people with high triglycerides may need to limit their intake of carbohydrates to no more than 50%-60% of total calories. The reason for this is that carbohydrates raise triglycerides in some people”.
Additionally, it is important to avoid foods that are high in saturated fat, Trans fatty acids, and dietary cholesterol. It is good to consume food that contains monosaturated fats and polyunsaturated fats. There are basically two types of fats, the good and the bad fat. Saturated fats, which stay solid at room temperature, are found in foods from animals (beef, pork, chicken, and dairy products) as well as some plant foods (coconut oil, palm oil, and cocoa butter). The AHA recommends reducing the daily intake of saturated fat to 7%-10% of the total calories (Hispanic PR Wire, 2007).
Hydrogenated fats are also bad fats that have undergone a chemical process particularly to enhance the shelf life which is common in margarine and shortening. People with high levels of triglycerides need to avoid hydrogenated fats in their diet. Trans fatty acids are another group of bad fats that are present in small amounts in some animal products like beef, pork, lamb, and butterfat. Trans fatty acids are also made during hydrogenation, so they are also found in margarine, shortening, and cooking oils.
Polyunsaturated and monounsaturated fats are generally considered to be good fats and are found primarily in oils from plants (safflower, sesame, sunflower, corn, canola, olive, and peanut oils). These oils may help lower the cholesterol levels when it is replaced in place of saturated fats. Polyunsaturated fat intake needs to be up to 10% of calories and monounsaturated fat can make up to 15% of total calories.
Exercise to Reduce Triglycerides
Today, many people have a sedentary life style and fast food culture that has lead to the increase in obesity. The excess of calories that are consumed is not burned up. Regular exercise can help lower high triglycerides (≥500 mg/dL) in two ways. By reducing the weight and also by reducing the LDL and increasing HDL. Regular exercise especially the moderate aerobic exercises can reduce triglycerides and stimulate enzymes in the muscles and liver to convert some of this cholesterol to the HDL kind. Activities such as walking, dancing jogging, swimming, cycling, and playing tennis or squash for about 30 minutes may help decrease the cholesterol levels (Benardot, 2005).
High levels of triglycerides in the serum and blood plasma is very serious situation and need to be controlled through proper diet and supplementation. Besides, exercise and reducing high risk fast food can help to reduce triglycerides. Studies suggest that supplementation with omega-3 fatty acids, such as those present in fish oil, have prolong life in myocardial infarction survivors. It is also known to decrease serum triglyceride concentrations, but so far the doses used in trials examining their effects on coronary end points have had only minimal triglyceride lowering effects (Durrington et al. 2001). To get more omega-3 fats from the normal diet, it is essential to select two or more meals of fatty fish each week (such as mackerel, salmon, sardines, tuna, tilapia) or include plant-based forms of omega-3 in the diet, such as soy foods, canola oil, flax seeds and walnuts (revolution health, 2007).
Studies have also suggested that it is important to reduce the intake of alcoholic beverages. These are a significant contributor to elevated triglyceride levels. Beverages such as the beer, wine, spirits, mixed drinks, wine coolers and coffee drinks containing alcohol and should be avoided or reduced especially by those who have high levels of triglycerides (Cleveland Clinic, 2006).
Studies have also suggested that drugs such as statins are effective in reducing serum triglycerides and whether their effect on triglycerides is related to the LDL cholesterol lowering activity. Therefore in general physicians recommend these drugs for patients with high levels of triglycerides (Stein and Black, 2002).
In conclusion, it can be said that it is important to reduce the triglycerides in serum. A good balanced diet low in saturated fats and high in monounsaturated and polyunsaturated fats are good for people who have high triglycerides. Regular exercise, balanced diet and regular medical check up can help to reduce the risks of CAD. Obesity is a major contributor for several health problems including triglycerides therefore it is important to reduce the weight through exercise and food. A good health is the key to success as it can prevent serious health problems.
References
American Heart Association, (2007) Triglycerides, Web.
Arizona pharmaceuticals, (2007) Nialor: Guaranteed to Lower Your Triglycerides by up to 80%
Benardot, D. (2005) Advanced Sports Nutrition. Web.
Cleveland Clinic, (2006) How Foods Affect Triglycerides,Web.
Durrington P. et al. (2001) An omega-3 polyunsaturated fatty acid concentrate administered for one year decreased triglycerides in simvastatin treated patients with coronary heart disease and persisting hypertriglyceridaemia, Heart. 2001; 85(5): 544–548. Web.
Hispanic PR Wire, (2007) American Heart Association Urges Hispanics to Pay Attention to the ‘Bad Fats,’ Trans and Saturated.
Lovaza (2007) Understanding Triglycerides, Web.
revolution health, (2007) Triglycerides Web.
Stein, E.A. and Black, D.M. (2002) Lipoprotein changes with statins, Current Atherosclerosis Reports, Vol 4, No. 1, 2002, pp 14-18.
The Cholesterol Center, (2007) Understanding Triglycerides, Web.
There are enormous advantages of milk consumption but the controversies surrounding the consumption match the benefits. Milk is the white substance synthesized in the mammary glands of all female mammals. It contains many nutritional elements except iron and its products and by-products are of huge benefits to the human body.
Milk usage dates back to the beginning of animal domestication at around 6500 BC. People in the Middle East were the first consumers of milk and used it as food. Raw milk consumption was common in those days because technology had not evolved to provide milk-processing tools. Domestic consumption prevailed and industrial production never existed. People kept indigenous cows, goats, camels, donkeys, water buffalos, reindeers, and yaks. With new technology and agrarian revolution, hybrids are now common in milk production where commercial production prevail.
These products and byproducts include yogurt, whey, cheese, ice creams, butter roil, and probiotics among others. Colostrum is the first milk secreted by the mother and it contains antibodies from the mother, which confer immunity to the young ones. Components of raw milk include all body requirements in small proportions except iron but calcium, vitamin C, proteins as well as saturated fats are the major components. Lactation is the process by which milk is secreted in mammary glands and passed on to the young ones.
The writer chose this topic due to the immense controversies that arise from milk consumption and its dietary role in growth and development. Many people argue that milk is not healthy after infancy, while others emphasize that milk is a strong source of vitamins and minerals in the body. While some scholars feel that raw milk is healthy and safe, others point out it is risky to take it unprocessed. Critics disqualify the theory that the good bacteria in milk overcome the bad bacteria thus preventing milk contamination (Gumpert ¶ 2). Other people claim several health risks are associated with the consumption of milk. Before weaning the young mammals, they depend entirely on milk for nutritional provision. The debate goes on about the safety of raw versus processed milk. Some people think that there are ethical concerns awaiting a solution before reaching a conclusive answer about milk consumption.
So how safe or unsafe is milk consumption to the health of an individual? Moreover, is it advisable to take it raw or processed? Researches indicate that raw milk is healthier and tastier than processed milk. The process of pasteurization involves heating milk to high temperatures to kill any bacteria and organisms, which can cause milk spoilage. This is disastrous because raw milk contains essential bacteria that aid in assimilation of the consumed milk. Pasteurization or any form of milk processing destroys these bacteria together with metabolic enzymes and vitamin B complex. Processed milk is a predisposing factor to cancer and is associated with diarrhea and osteoporosis among other health complications.
On the contrary, raw milk is associated with food poisoning due to pathogens found in it. These are disease-causing microorganisms like salmonella, Escherichia coli among others. Interestingly, studies show that the same microorganisms assumed to aid in milk assimilation, actually bring health complications. In his study, Peterson (¶ 2) established that a breakdown in a high school in Utah resulted from consumption of raw milk that had Clostridium jejunum. In the investigations, doctors established that students who did not consume the raw milk remained healthy even after several weeks. This raised concerns in Utah leading to closure of milk distribution in retail outlets.
Production of organic milk has raised serious health concerns in US, because of the nature of producing this kind of milk. Organic milk comes from cows not treated with bovine growth hormone (BGH). This hormone stimulates the liver to produce more insulin-like growth factor 1 (IGF-1) which aids in increased milk production. Even though these growth hormones are carcinogens, studies show that cows naturally have these growth factors, leaving consumers in a tight spot on whether to consume milk or abandon it completely.
Milk is unique and despite the controversies surrounding it, its consumption remains at peak levels in different cultures. This result from the numerous benefits associated with it. Milk together with its products like yoghurt and cheese; are a good source of calcium. Calcium helps in bone formation and prevents osteoporosis; a disease characterized by frequent bone fractures. Research show that, many teenagers and children will be at risk of suffering from osteoporosis later in old age due to the reduced intake of milk. A popular belief that milk consumption results in coronary diseases remain nullified through research. According to journal of Epidemiology and Community Health (¶ 3), this belief became null after a study carried out on the Masai community in Kenya. Studies established that this community had a high milk intake, but low coronary disease rates.
Milk contains first class proteins essential in bodybuilding. Essential fatty acids like omega 3 and important minerals like potassium occur in milk. Potassium is essential in blood clotting and in active transport in the body. With the improvements in technology and invent of sophisticated research methods, milk products are being processed to boost immune system. For instance, milk spiced with probiotics help to relieve inflammatory bowel diseases. Probiotics are live bacteria supplements that are beneficial to the host animal and aid in body processes like digestion and assimilation. These probiotics minimize the effects of harmful bacteria in milk and boost the good ones. Probiotics added to milk products like yoghurt, lessen the effects of lactose intolerance. Yoghurt is of medicinal value and nutritious. According to Weaver T, (¶ 4) yoghurt contains lactobacillus, which feed the intestines and stimulates the production of interferon gamma, which is a component of the immune system. Yoghurt’s bacteria convert the milk lactose into lactic acid that aids in digestion of dairy products. Cheese contains high contents of phosphorous which helps in the formation of new blob cells.
The first milk produced by a mother is colostrum. This milk is rich in major mineral contents and contains mother’s antibodies that infer immunity to the newborns. It creates a laxative effect in newborns helping to clear the bowels of infants and passing of the first stool. It prevents jaundice, caused by blood volume reduction during birth. It does this by clearing excess bilirubin, a waste product of erythrocytes.
From the research above, raw milk is better for consumption than pasteurized milk. Despite several reported cases of contamination accompanying consumption of raw milk, under clean environment these contaminations are avoidable. For instance, the case that occurred in Utah, Peterson (¶ 6) concur that, Clostridium jejunum that contaminated the milk was avoidable if the milk preparation came under aseptic conditions. Pasteurization destroys important nutrients like vitamin B complex and elements such as potassium. With the introduction of probiotics, raw milk has become safe to consume without the fear of effects of bad bacteria. Studies show that, addition of probiotics to raw milk minimizes the effects of the bad bacteria in it. This nullifies the long held belief that raw milk is a source of gastro intestinal complications. On the contrary, colostrum clears the bowels of the young ones enabling them to pass out the first stool. This is of medical value because bacterial infections, which result from clogged bowels, are under control and promotes growth due to its rich nutrition content.
Paradox surrounding milk consumption is that, milk contains bovine growth hormones and insulin-like growth factors, which are carcinogens and thus expose people to cancer development. Research proves that, the human body produces slightly higher levels of these growth factors naturally. Another belief was that milk caused increased coronary diseases. After establishing that, the Masai, who consume raw milk heavily, had reduced coronary complications; it is now evident that milk is not the predisposing factor to this condition. Factors like lactose intolerance, which posed a great challenge to milk consumption among many adults is under control through the introduction of probiotics. The benefits of milk consumption overwhelm the shortcomings of the same. Starting from newborn that need colostrum than any other form of food, through young adults who need milk to prevent osteoporosis, to the aged who consume milk to get vital minerals for strong bones, milk consumption merits outweigh the demerits by far.
In conclusion, milk as a nutritional component has both advantages and disadvantages. The common belief that milk consumption is hazardous is now void with the invention of probiotics. The problem of lactose intolerance is down to manageable levels by the presence of probiotics. Thus the controversies that surround milk consumption are solved in part by the above-mentioned researches and milk is not as hazardous as many people think it is. It is safe and nutritionally important.
This is an accurate critique of the strong and weak points in the original instructions provided on how to cook Crawfish. Also included is the revised set of instructions that improve on the weak points and builds on the stronger ones of the original instructions.
Strong points
The title of the original instructions promise what the instructions deliver
Users are in a position to understand what to do since the instructions are given in an organized manner
The original instruction’s introduction is adequate without being excessive and these instructions follow the exact required sequence of steps. This will allow the user to easily do what is expected in the procedure
Everything included in the original instructions is accurate having all needless information being omitted.
The steps given are short, precise and to the point making it easy to understand and follow.
The familiar material, which in this case is the Crawfish, appears first in each sentence, thus enabling the users to keep track of what is required
The heading of the original instructions clearly tell the reader/users what to expect
Weak Points
No definitions of the steps are given as needed
The visuals used are not adequate enough if they are to be used in the clarification of steps. If a user does not understand a certain step, he/she would have no visual to guide him/her on what is expected
The original instructions do not contain any cautions or warnings before or with the steps
It is hard for the users to follow the ingredients required since they have not been written in an organized manner but in an essay form. This would make the users take a lot of time in trying to read the ingredients
Not all the steps provided are in the active voice though they are in the imperative mood. The steps are written in a dictatorship, non-interactive manner and to some users, this might appear a little boring
There is only one visual, which is set below the heading of the original instructions. In such cases, numerous visuals are required to enable the users to follow the steps provided
A revised set of instructions
How to Cook Crawfish
Nothing sounds more interesting than to sit back, relax and enjoy a wonderful traditional Crawfish dish seasoned to taste. Crawfish are freshwater crustaceans having flavor and texture similar to that of shrimps. Preparing live Crawfish yields the best results although frozen or blanched crawfish may also be used. Drinks are a preferable accompaniment for this delicacy, which is best enjoyed outdoors.
The following Dish will serve approximately 4 people.
Difficulty: Easy
Ingredients Needed
10 lbs. live Crawfish, large bucket
2 large oranges
2 large lemons
Large stockpot
1 tsp. minced garlic
2 tbsp. black pepper
¼ cup kosher salt
2 whole bay leaves
2 tsp. cayenne pepper
1 tbsp. chili powder
10 small potatoes
1 lb. boiling onions
4 ears of corn, cut into halves
Procedure
Step 1
Start by rinsing each of the Crawfish thoroughly under cold water until no superficial debris remains. This is important for hygienic purposes and so as to avoid any stomach upsets once you have enjoyed the delicacy.
Fill a large bucket with water and pour in the Crawfish and allow them to stand for about 30 minutes (Martin & Paine 901).
Step 2
While waiting on the Crawfish, take a sip of your drink then proceed to cut two oranges and two lemons into rounds with the rinds still attached to them (Brennan, 2010).
Fill the large stockpot with 5 gallons of water and proceed to add in the oranges, lemons, black pepper, garlic, bay leaves, salt, cayenne and chili powder (Martin & Paine 912).
Step 3
Bring the water to a boil over high heat and COOK the ingredients already in the water for 10 to 15 minutes (Martin & Paine 935).
Add in the other ingredients, which include potatoes, onion and corn into the stockpot. Once the water returns to a boil, cook for 5 more minutes (Brennan, 2010).
Step 4
By now you must be wondering whatever happened to the Crawfish that was supposed to stand for 30 minutes. Well, at this point, drain the water from the Crawfish and pour them into the stockpot containing the other ingredients (Martin & Paine 945).
Wait until the water returns to a boil and proceed to cook them for 10 or 20 minutes, then remove the stockpot from the heat and cover (Brennan, 2010).
Step 5
You should allow the ingredients to stand for 10 or 12 minutes before draining the liquid (Martin & Paine 651). While draining, leave only VEGETABLES and Crawfish.
Serve the hot dish together with the boiled vegetables on the side. Served best with a cool, chilled drink!
Work Cited
Brennan, John. Louisiana Crawfish Boil, Crawfish Boil Recipe – How to Cook Crawfish – How To Eat Crawfish. 2010. Web.
Martin, Roy E., and Paine, Emily Carter. Marine & Freshwater Products Handbook. CRC Press. 2000.
The report on the E. coli outbreak due to the consumption of the Apple juice produced by Odwalla Inc. contaminated by the virulent strain of the bacterium O157:H7 brings to light the various factors which contributed to the unfortunate incident. It is not that Odwalla did not have any degree of responsibility into the massacre; but considering the other factors as well as the corporate culture nurtured by the Odwalla Inc. founder, Mr. Greg Steltenpohl along with the honest environment in which he had ran his business, it is clear that it is not al all fair to blame the company solely for what happened.
Degrees of responsibility to Odwalla
Odwalla Inc. produced unpasteurized fresh fruit and vegetable juices. They believed that the slow heat killing of pathogens in the juice based beverages not only altered the taste of the product but destroyed most of its nutrients and vitamins in the process though increasing its shelf life. They were absolutely right in their thinking. As they aimed at providing good healthy beverages to the customers, they could not afford the nutritional loss during pasteurization. There is indeed a threat of E. coli contamination in unpasteurized fruit juices, but Odwalla took a lot of necessary precautions in the processing method in their plant in Dinuba. They never accepted ground apples which might have come to the contact of E. coli contaminated soil. Above all apple juice is acidic in nature having a pH of 4.3. E. coli is not supposed to survive in such an acidic condition (Grant, 89).
In spite of all these extreme precautions E. coli contamination occurred, primarily because of the batch of apples supplied to them. Those apples probably were ground apples accidentally coming in contact with the fecal contamination of cow, sheep or deer. So it is largely because of the suppliers who should be held responsible for that calamity rather than Odwalla Inc. The virulent E. coli strain, O157:H7 also played a large role in that outbreak by mutating itself to an acid tolerant variety and surviving in the low pH of the apple juice (O’Rourke, 112).
It was no doubt unfortunate and grievous for what happened to people who just wanted to have healthy juice based beverages, but Odwalla Inc. had very little contribution in that. They had pure intentions and took all the burden of a public recall to avoid further damage to any one else’s health. Therefore the degree of responsibility which comes on their shoulders for causing such a disaster is very less (Reiss and Kunz, 680-684).
Arguments for and against a public recall
Odwalla Inc. was really concerned regarding the incident of E. coli outbreak which made several people ill and took the life of a 16 month old toddler and was supposed to result from consumption of a batch of fresh apple juice and juice related products marketed by them. Though there was no bacteriological proof at the beginning they did not want the infection to spread further in case there was really something found in the product. So they went for a public recall. The public statement through which the recall was ordered read, “Odwalla Inc., the California – based fresh beverage company, issued today a national product recall of fresh apple juice and all products containing fresh apple juice as an ingredient … our first concern is for the health and safety of those affected. We are working in full cooperation with the FDA and the Seattle/King County Department of Public Health” (FSnet, 1).
As a recall is not a simple task to do and a lot of factors related to it some of which could cause a set back to the company, arguments were placed for and against the recall. Those arguments contained factors like cost, corporate image and public relations, corporate values etc. among many others.
Criteria in arguments that could have gone against the recall
Varied range of products to be recalled: The recall was to involve 13 products which accounted for 70 percent of Odwalla’s sale. It was really difficult to reach out to all the outlets and remove all the suspected products (Walker and Fleming, 223).
Cost of recall: The cost of a probable recall could be overwhelming. The company would have to bear the cost of retrieving and destroying all the products, legal and professional fees and increased market price. That was indeed a reason of concern and the cash position came down to $9 million after the recall compared to the cash position of $12 million at the beginning of the outbreak (Reiss and Kunz, 680-684).
Decrease in the stock price: Something like a public recall was sure to bring the stock price of Odwalla down greatly and that also happened indeed. Odwalla’s stock price came down by 34 percent in one day after recall, from 18 3/8 to 12 1/8 on the NASDAQ exchange (Grant, 114).
Possibility of difficulties reintroducing the product in the market: it was obviously going to be very tough reintroducing the apple juice or the juice related product once after it had become identified as a cause of E. coli infection.
Criteria in arguments that went for the recall
In spite of all the above arguments, Steltenpohl decided to order a public recall. None of those factors could stop him from walking on the path of his unique values. The factors which made him take the decision and execute it successfully are as follows:
Corporate values and image: the founder Steltenpohl was concerned on the true sense and didn’t want to compromise the image of his company by avoiding the responsibility of the outbreak by blaming it to someone else. He stated, “…we have a corporate culture based on values. Our mission is nourishment. We really never considered not recalling the product. Looking back, I suppose that recall was the biggest decision we made. At the time, it seemed the only possible choice” (Lawrence, 463-474).
Own fleet of vehicle to accomplish the job: Odwalla Inc. had its own fleet of delivery trucks in seven states and British Columbia which reached all the accounts directly and removed all the tainted products very fast.
Passionate employees: Each and every employee rose to the situation and came forward keeping aside any other task and ignoring whether there was an off day or not. This passion made it possible to accomplish such a tough job.
Confidence to recapture market: Odwalla Inc., though in trouble then, was confident about recapturing the market after finding out a solution and a way to produce safe apple juice related products (O’Rourke, 87).
The six major options to Odwalla as summarized in the case
To find out a solution to the situation and bring back the good name of the company in the market Odwalla Inc. formed a panel of experts called the Odwalla Nourishment and Food Safety Advisory Council. The panel helped the Odwalla executives to plan the line of future action. They recommended six major options as possible lines of action. These are:
Discontinue all the apple juice products: In this case the company would have to discard all the apple juice related products until the safety was guaranteed.
Improve Manufacturing Processes: in this recommendation the company would have to take more intense steps to manage any possible hazards that might happen during the production of fresh apple juice.
Modify Labeling: This option was recommended to announce the rare but still possible risk of bacterial contamination in the unpasteurized products mainly for infants, elderly or people with struggling immune system.
Use standard Pasteurization: Another option was to kill any possible pathogen through Pasteurization in the conventional manner that is to use the slow prolonged heating of the juice. It also could improve the shelf life, but at the cost of the nutritional benefit which raw juices provide.
Use modified pasteurization: Modified or Flash Pasteurization, that is quick heating of the juice at 160 degrees F, and holding it for a short time in that temperature to kill pathogens could keep more nutrients intact than the standard pasteurization. But it could not extend the shelf life.
Use Alternative (Non – Heat – Based) technologies for removing pathogen: Methods of killing pathogens using something other than heat, like high pressure, light wave, herbal disinfectants etc. were also considered (Reiss and Kunz, 680-684).
After considering all the possibilities and giving priority to customer satisfaction, Odwalla decided to accept the Flash Pasteurization process for its apple juice products. The apple juice products were reintroduced in the market with a modified label stating that the product was flash pasteurized to make the customer aware of the fact.
Factors contributed to the outbreak of E. coli poisoning
The outbreak of E. coli through the unpasteurized apple juice product of Odwalla was not the outcome of a single active factor. There were a cluster of factors which resulted in the incident.
Odwalla might have processed a batch of ground apples unknowingly which might have come in contact with some cow, sheep or deer fecal contaminants.
The apple juice which Odwalla produced was unpasteurized. So though there were no traces of E. coli in the processing plant of Dinuba as ample precautions were taken, minimal chances of contamination was there which might have come from some outside sources.
The virulent strain of the bacteria, E. coli, O157:H7 had undergone some prominent mutation which helped it to thrive at acidic pH as low as 4.0 or below.
A very little amount of bacteria, which might not get detected in the tests, is enough to cause infection (Walker and Fleming, 99-102).
Responsibility of Odwalla
Odwalla Inc. had run its production in a very clean environment, taking care of every minute needs of a fresh juice producing plant. Still, Odwalla played a very little part in the unfortunate outbreak of the virulent strain of E. coli, O157:H7.
Odwalla marketed unpasteurized juice which though high in nutritional benefits, had a chance of bacterial contamination. By accident a batch of ground apples were supplied to and processed by them which were infected by E. coli. If they had marketed pasteurized juice, the chances of contamination could be eliminated (Grant, 225).
Steps that should be taken by Odwalla
Odwalla Inc., would have to try hard to reintroduce the apple juice products. They have already done it by reintroducing the apple juice in a safer way that is by flash pasteurizing it. It was necessary to modify the label announcing the risk factors regarding bacterial contamination for infants, elderly and people with struggling immune system. The company started walking in the right direction.
One more thing should be implemented, that is taking stricter norms in selecting apples so that no ground apples can enter in the batch again (Reiss and Kunz, 680-684).
Corporate social responsibility: Odwalla’s voluntary recall decision
Odwalla’s decision to order a voluntary recall was definitely an act of corporate social responsibility. They didn’t only order the recall, but assisted everybody who was affected by reaching them through telephones as well as offering them to pay the hospital bills. Mr. Steltenpohl flew to Denver to attend the funeral of the only victim succumbing to multiple organ failure, a 16 month old toddler.
Steltenpohl’s statement, “Until we are assured of a completely safe and reliable method of producing apple juice, we will not include it in our juices” (Lawrence, 463-474), it provides the proof of his corporate and social values.
Food Safety Public policy and Role of government authorities
Public policies should be there to ascertain food safety. That is a definite line of instructions should be there with some mandatory safety measure for all kind of processed food to ensure that there is no case of food poisoning like this due to contamination. At the same time it is a must also to see that the quality and nutritional values of the product is not compromised in any way.
FDA was correct in holding the public advisory hearing regarding food safety after the E. coli outbreak. They needed to do this to avoid any unfortunate incidents like this. But, they were not correct as far as imposition of mandatory pasteurization. If that would have been done the quality of taste and the nutritional values would have to be sacrificed. That is an expensive process as well. Instead, alternative ways should be evolved to ensure both quality and safety.
Works Cited
FSnet. “Odwalla Issues Product Recall on Fresh Apple Juice”. archives.foodsafety.ksu.edu. 1996. FSnet. Web.
Grant, Tin. International directory of company histories, Volume 31. London: St. James Press, 2000.
Lawrence, Anne. ‘Odwalla, Inc., and the E.Coli outbreak’. Case research Journal, 19.1, (1999): 463-474.
O’Rourke, James S. Management Communication: A Case-Analysis Approach. LA: Prentice Hall, 2009.
Reiss, Gary and Pamela Kunz. “E. Coli: Infection in Nursing Homes: Review of Literature and Report of Recent Outbreak”. Journal of the American Geriatrics Society, 54.4, (2006): 680-684.
Walker, Terry and Ciji A. Fleming. 2001 health care business market research handbook. NY: Richard K. Miller and Associates, Inc., 2004.
The organic fetish is a chapter in the book titled Denialism by Michael Specter. The chapter analyses the organic food movements and their negative reaction towards GMOs. The chapter hits out at the organic elite occupying a position of moral superiority that does not accommodate contemporary food production practices. It lashes out at opponents of the organic farming claim that this type of farming is more expensive than organic farming. However, America has fully gone organic due to the increased use of biotechnology in food production. This has led to the evolution of the movements of anti-organic food that call for the return of traditional and natural ways of food production.
According to this author, the organic elite who oppose the use of biotechnology in agriculture claim that scientists and farmers are assuming a Godly role by transferring genes. However, the organic movements fail to realize that even natural food has been modified genetically by human beings for centuries through breeding and cultivation. The mutations that occur in different generations create variation and the evolution of life is dependent on these variations. Without mutation, there would be no variation hence no evolution and that is why the organic movements should understand that genetic modification is partly a natural process that occurs without the aid of a biologist.
The world population is growing and the demand for food is going up. However, the amount of arable land that can be used to grow food is diminishing due to human factors like desertification, construction, and irresponsible irrigation that destroy the land. This means that the use of biotechnology and GMOs will reduce the pressure exerted on land while at the same time enhancing global food security. The organic movements are just being influenced by the traditional rural nostalgia that shuns mass production of food that is regulated by technology. They fail to realize that the contemporary food situation, which is complicated by an upsurge in population and pressure on land, cannot be solved by using the conventional McDonald fantasies.
The author argues that the use of GMOs has reduced the danger posed by the use of pesticides. Pesticides are harmful to the human body and the environment at large and the chemicals that are used in GMOs are less toxic and cannot accumulate in the environment, unlike pesticides. The organic movements have not opposed the use of biotechnology in the manufacture of insulin neither have they opposed the biological process called mutagenesis which applies similar technology as in the GMOs. This means that the movements are guilty of applying double standards.
In conclusion, the organic movements do not have plausible reasons that they can use to oppose the use of GMOs and technology in food production. The use of GMOs and food technology in food production is one of the contemporary measures that have successfully managed to enhance global food security which has been threatened by rapid population growth and depletion of arable land. The world is racing against time as it tries to devise new methods of ensuring that its population does not starve. This means that improved methods of feeding the world are necessary. It is dangerous and delusionary to think that conventional agricultural practices can be very effective in the contemporary global setting and the organic elite should stop whining.