Category: Diet

Introduction

Vegetarianism is one of the most common trends in modern diets (Rosen, 2011; Puskar-Pasewicz, 2010). More and more people are interested in it and consider that it is beneficial to their health. Vegetarians are believed to have better living conditions and are less interested in smoking or alcohol (Shridhall et al., 2014). Meanwhile, cholesterol levels were also lower among vegetarians, Shridhall et al. claim in the article The Association between a Vegetarian Diet and Cardiovascular Disease (CVD) Risk Factors in India: The Indian Migration Study (2014).

On the contrary, the study A Comparison of Some of the Cardiovascular Risk Factors in Vegetarian and Omnivorous Turkish Females by Karabudak, Kiziltan, and Cigerim portrayed that vegetarians had higher risks of hyperhomocysteinaemia and lower levels of serum vitamin B12 (Karabudak, Kiziltan, and Cigerim, 2007).

The opinions depicted above underline the controversial nature of the vegetarian diet. On one hand, it is beneficial for maintaining levels of cholesterol. However, on the other side, it is doubtful whether vegetarianism has a net benefit on the overall functioning of the cardiovascular system. These dissimilar viewpoints were the primary rationale for selection of this topic for the research, as analyzing the argumentation of both articles mentioned above would help understand the pros and cons of the vegetarian diet.

Pro Side Argument

Discovering the pro side, Shridhall et al. clearly support the positive intentions of the vegetarian diet (2014). The authors refer to the higher living standards and decreased levels of cholesterol among vegetarians (Shridhall et al., 2014, p. 1). It could be said that the researchers use these arguments to support their initial claim, which implies that a vegetarian diet has a positive impact on the functioning of the cardiovascular system.

Initially, the authors examine the issue broadly and state that non-communicable diseases (Cardiovascular disease is one of them) could be viewed as one of the substantial causes of death (Shridhall et al., 2014). Thus, the researchers highlight that the majority of the Indian population is vegetarian (Shridhall et al., 2014). A combination of these factors is the primary driver to discover whether vegetarianism and risks of cardiovascular disease are connected in India.

Looking at the applied research paradigm to support the original hypothesis, the sample was comprised of factory workers and their spouses, who were willing to participate in the study voluntarily (Shridhall et al., 2014). The substantial number of participants (7067 respondents) ensured a high validity of the acquired information (Shridhall et al., 2014). As for the methodology, the authors apply different quantitative measurements including medical examination. In this case, the main variables were pertained to body mass index, biological indicators, evaluation of consumed minerals and vitamins, and blood pressure (Shridhall et al., 2014).

It could be said that using a plethora of correlation analyses simultaneously helps the researchers collect suitable evidence to support their original claim. Consequently, selecting quantitative research was rational, as it allowed evaluation of the vegetarian diet via the prism of different biological parameters.

Con Side Argument

As for the negative consequences of vegetarianism, Karabudak et al. depicted that this novel diet regime increases the risks of diseases of the cardiovascular system (2007). It could be said that the researchers state that the effects of these eating habits could be viewed as a threat to the health of the individuals. In this case, the authors highlight hyperhomocysteinaemia and lower levels of serum vitamin B12 as evidence for their claims (Karabudak et al., 2007).

Firstly, the authors provide information that mortality from cardiovascular disease is lower among people who adhere to a vegetarian diet (Karabudak et al., 2007). Thus, the authors refer to additional research, which emphasizes that consuming only the proteins from plants might result in an imbalance of various vitamins and minerals (Karabudak et al., 2007). It could be stated that the debatable nature of the topic is the primary driver for conducting research.

To support the main claim, young vegetarians and omnivores were selected for the study, and preliminary interviews were introduced to gather the background information (Karabudak et al., 2007). The voluntary participants were prepared for the blood assessment, which aimed to measure levels of cholesterol, Vitamin B12, and plasma concentration (Karabudak et al., 2007). Subsequently, statistical analysis was used to evaluate the results of the testing.

Based on the methodology described above, it could be said that quantitative methods were prioritized. In this case, the selection of this type of research was rational, as quantitative methods assist in evaluating the correlation coefficient of serum B12 and homocysteine (Karabudak et al., 2007). It could be said that this finding underlined the rationale for the proposed hypothesis since the result implies that high prevalence of hypermocysteinamia among vegetarians increases the vulnerability of the cardiovascular system to diseases.

Conclusion

In the end, both sides offer strong argumentation and support their claims with facts and a sound rationale. It could be said that the publications were equally compelling and persuasive. However, the articles still have their strengths and weaknesses. In this case, one of the benefits of the pro publication is the fact that it uses multiple variables to supports its original hypothesis. This aspect makes this article stronger in argumentation, as it also relies on trusted sources when using secondary data.

Furthermore, its large sample size increases the validity of the information. A participation of many respondents has a positive effect on the development of common trends. Nonetheless, it could be said that the highly specialized focus on India is a critical drawback of the article, as it questions the implications of the findings in other regions.

In turn, the primary strength of the con article is the fact that it proposes particular quantitative variables such as Vitamin B12 and homocysteine to support the initial claim of the research (Karabudak et al., 2007). Another benefit is the fact that its findings could be used by vegetarians since the article informs them about the adverse effects of imbalance resulting from the vegetarian diet (Karabudak et al., 2007). However, similarly to the pro article, the primary drawback of this publication is the geographical limitation of the study.

Despite the controversial nature of the articles, the assignment helped me understand that one phenomenon has to be examined from different viewpoints. In this case, vegetarian diet could have a beneficial impact on living and cholesterol levels. However, its adverse impact on the cardiovascular system cannot be underestimated, as this group of organs is critical for the survival of a human being. Finally, the articles changed my perception about vegetarian diet. Now, I believe that these eating habits are relatively healthy, but they require a careful maintenance of the balance of minerals and vitamins.

References

Karabudak, E., Kiziltan, G., & Cigerim, N. (2007). A comparison of some of cardiovascular risk factors in vegetarian and omnivorous Turkish females. Journal of Human Nutrition and Dietetics, 21, 13-22.

Puskar-Pasewicz, M. (2010). Cultural encyclopedia of vegetarianism. Santa Barbara, CA: ABC-CLIO, LLC.

Rosen, S. (2011). Food for the soul: Vegetarianism and yoga traditions. Santa Barbara, CA: ABC-CLIO, LLC.

Shridhall, K., Dhillon, P., Bowen, L., Kinra, S., Bharathi, A., Prabhakaran, D., Reddy, K, & Ebrahim, S. The association between a vegetarian diet and cardiovascular disease (CVD) risk factors in india: the Indian migration study. PLoS One, 9(10), 1-9.

Introduction

I noticed that some people mistakenly believe that protein is the most important component out of the three. After all, the majority of fitness diets and healthy eating plans prioritize increased protein consumption. I, for one, think that none of the listed elements is the essential one: proteins might be the building blocks for our bodies, but fats and carbohydrates are the fuels. Thus, each element serves its specific purpose and is not easily replaceable (Starr et al. 41).

Main body

The effects of not eating enough protein or dropping it all together are awry: first, a person will be having more sugar cravings when usual, which might affect their weight. If a person avoids proteins for long, he or she will start feeling increasingly exhausted and suffer from muscle pain and tension. Their hair, skin, and nails will become weak and brittle, and their immune system will be more vulnerable to diseases.

An individual who decides to cut on carbohydrates will experience a slew of rather unpleasant effects. The adaptation period is harsh, and the phenomenon of what an average person is likely to encounter is often called low-carb flu. A low-carb diet will be accompanied by feelings of fatigue, weakness, and dizziness. In 2018, the European Society of Cardiology revealed that an extreme reduction in carbohydrate consumption could trigger health issues in the long run and increase the risk of cancer and coronary heart disease (Low Carbohydrate Diets).

Conclusion

I think that fats are often demonized by mass media and popular dietitians: it is claimed that eating as little fat as possible is only beneficial. However, doing so could be dangerous because fats fulfill a variety of functions. Good fats such as monounsaturated and polyunsaturated boost hormone production, help to build cell membranes, and regulate immune processes. American Heart Association recommends consuming these two types of fats for reducing the risk of heart attacks and cardiovascular diseases (Dietary Fats).

Works Cited

Dietary Fats. American Heart Association. 2014. Web.

Low Carbohydrate Diets Are Unsafe and Should be Avoided. European Society of Cardiology. 2018. Web.

Starr, Cecilia, et al. Biology:The Unity and Diversity of Life. 15th ed., Cengage Learning, 2018.

Critical Preface

One of the acutest problems of modern humanity, affecting the question of its successful development in the future, is the need to preserve the ecosystem and resources of the planet. The fact that continuous growth characterizes the Earths population indicates a parallel increase in harmful pollutants that threaten the environment. This situation is a matter of concern and requires an urgent search for solutions to improve the state of the Earth.

Therefore, human nutrition, which requires the production of resource-intensive products, is one of the negative factors in the framework of the environmental issue. In this regard, the study aims to study the rationality of a plant-based diet as the equivalent of nutrition, including animal products, as a way to stop the degradation of the planets ecosystem. The research focuses on assessing the impact of a vegetarian diet on the ecosystem and comparing possible outcomes with modern resource-intensive nutrition.

A large-scale and comprehensive study of the effect of vegetarian nutrition on the state of the Earth is of great importance since it touches upon the theme of the future of humanity. In this regard, the research will focus on solving the stated problem through the following questions:

1. What effect do fishing industry, beef production, and consumption of other animal products have on the environment?
2. What are the predictions about the Earth given the high level of consumption of animal products?
3. What is the impact of plant-based diets on the environment?
4. How do individual human eating habits affect the ecosystem?
5. Can the transition to a plant-based diet ensure the preservation of the ecological balance?

Research covered the period from November 2018 to January 2019. The study is based on credible sources, including peer-reviewed articles published in journals, and on websites. The most useful sources were articles written by Eshel, et al., Lacour, et al., Ranganathan and colleagues, and Rosi, et al., which provided extensive information on the effect of a plant-based diet on the environment. In addition, these sources allowed comparing different types of diets and their consequences for humanity. The articles written by Monger and Tuomisto shed light on the advantage of a vegetarian diet in the context of the future of the planet. These sources allowed obtaining and analyzing data on various types of nutrition and to come to the determination of possible solutions and outcomes.

Annotated Bibliography

Eshel, Gidon, et al. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets. ACS Publications, Environmental Science & Technology, vol. 50, 2016, pp.8164-8168.

This article is written by Gidon Eshel et al. and published by Environmental Science & Technology. The purpose of the article is to study a diet based on plant food as a way of reducing the environmental outcomes of beef production. The article focuses on the rationality of replacing livestock products with plant equivalent in order to reduce environmental burdens. The authors emphasize that replacing beef consumption with plant food can not only provide a person with the full lipid profile, key vitamins, minerals, and micronutrients, but also contribute to the conservation of ecosystem resources (Eshel et al. 8164).

Therefore, the article is aimed at a general audience concerned about environmental issues as well as an alternative nutritional profile. Moreover, this source represents the study and numerous findings; it also provides relevant data for assessing plant nutrition, which is its strength. I learned that replacing a meat-based diet with a plant-based equivalent provides a person with proper nutrition. It also helps to save arable land and to reduce greenhouse gas emissions and other harmful emissions, while protecting the environment. This information allows for in-depth research in favor of a vegetarian diet.

Lacour, Camille, et al. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability? Frontiers in Nutrition, vol. 5, no. 8, 2018.

Frontiers in Nutrition journal has issued this article, written by Camille Lacour, et al. The target audience of the article might be people interested in modern nutrition research, as well as students and researchers studying environmental sustainability. The source aims at identifying the results of a vegetarian diet within the ecology framework, focusing on how to produce food. Generally, the article offers a detailed review of various types of diets based on plant foods, as well as methods of food production.

Hence, the authors emphasize that not all types of vegetarian diets are aimed at preserving the environment and their benefits depend on the mode of production. The study uses a large cohort and sample, which makes its results credible and allows deepening the research in assessing food production. Therefore, the article revealed that not all types of plant-based diets support the environment, which is important when conducting reliable research on the effect of vegetarian nutrition on Earth.

Monger, Bruce. Impact of Food Choices on the Environment. Center for Nutrition Studies, 2015.

This is an article that Bruce Monger published on the Center for Nutrition Studies page, focuses on preserving the environment through plant-based nutrition. Thereupon, the objective of the article is to expose the fishing and meat industry as a threat to the global water and the Earth as a whole. The author considers water pollution, emissions, and world population growth, as a result of the growing activity of cattle breeding and overfishing, insisting on changing the diet as a way to preserve the ecology. He also emphasizes that large fishing companies have little concern for conservation, which emphasizes the relevance of changing nutrition globally (Monger).

References to a number of studies and results in the field of global food production as a cause of environmental degradation, as well as detailed explanations of this relationship, reflect the strengths of the article. In this regard, I realized that my research requires an understanding of the results of the activities of meat and fish production on the environment to assess the benefits of a plant-based diet.

Ranganathan, Janet, et al. Shifting Diets for a Sustainable Food Future. World Resources Institute, 2016.

Janet Ranganathanand colleagues provided this article to the World Resources Institute. The source aims to highlight changes in the global population and urbanization in the future as a reason for increasing the consumption of resource-intensive foods that will threaten the ecosystem and a healthy lifestyle (Ranganathan et al. 1). In general, the article points to the need to solve the problem of the projected food gap, which could put at risk the sustainable development of humanity and the Earth.

The strength of this article is its focus on the growth of the world population shortly and the forecast of the negative results of nutrition based on meat and milk products. This allows to assess the future of the environment and to develop research not only in the direction of modern realities but also in future challenges. I learned that people would be more prosperous and more urbanized soon, making resource-intensive food in demand, which will push the research to assess a vegetarian diet in the future of the planet.

Rosi, Alice, et al. Environmental Impact of Omnivorous, Ovo-Lacto-Vegetarian, and Vegan Diet. Scientific Reports, vol. 7, 2017.

This is an article written by Alice Rosi, et al. and published in Scientific Reports. The purpose of the source is to study three types of diets, namely omnivorous, ovo-lacto-vegetarian, and vegan diet and to determine the environmental impact of each of them (Rosi et al.).

The authors state that nutrition has a considerable effect on the ecosystem and an accurate understanding of the outcomes of eating habits is obligatory. Moreover, the article concludes that plant-based diets can also cause damage to the resources of the planet and individual habits determine the degree of environmental threat. It is important that this source considers individual diets without averaging over the population, which gives accurate results. This allowed me to learn that the omnivorous diet leads to the greatest ecological footprints; however, vegetarian food can also be harmful. Therefore, given that a detailed study of individual nutrition habits can show the most accurate result, the data in this article are useful for my research.

Tuomisto, Hanna L. Importance of Considering Environmental Sustainability in Dietary Guidelines. The Lancet Planetary Health, vol. 2, no. 8, 2018, e331-e332.

This article is written by Hanna L. Tuomisto and published in The Lancet Planetary Health. The source aims to highlight the importance of the optimization of health through environmental conservation, which is possible due to decline in animal-based food production. The author emphasizes the significance of healthy nutrition, preferring plant foods, both for health and preventing negative environmental changes. According to the article, recommendations for a healthy diet should include the replacement of animal products with plant alternatives to preserve health and ecology. I found out that positive changes are possible through the development of various types of alternative products that are appropriate for a plant-based diet.

The source provides a detailed explanation of the importance of switching to an alternative diet for both human health and environmental support, which underlines its strengths. Nevertheless, the article does not include research and a large amount of data. However, I find dietary recommendations valuable to support the research argument.

Works Cited

Eshel, Gidon, et al. Environmentally Optimal, Nutritionally Aware Beef Replacement Plant-Based Diets. ACS Publications, Environmental Science & Technology, vol. 50, 2016, pp.8164-8168. Web.

Lacour, Camille, et al. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability? Frontiers in Nutrition, vol. 5, no. 8, 2018. Web.

Monger, Bruce. Impact of Food Choices on the Environment. Center for Nutrition Studies, 2015. Web.

Ranganathan, Janet, et al. Shifting Diets for a Sustainable Food Future. World Resources Institute, 2016. Web.

Rosi, Alice, et al. Environmental Impact of Omnivorous, Ovo-Lacto-Vegetarian, and Vegan Diet. Scientific Reports, vol. 7, 2017. Web.

Tuomisto, Hanna L. Importance of Considering Environmental Sustainability in Dietary Guidelines. The Lancet Planetary Health, vol. 2, no. 8, 2018, 331-332. Web.

Introduction

Chinese and Western societies are very different from many points of view. One of the most important of them is preferences in diet and nutrition. Chinese and Western cuisines are based on different ingredients; peoples food-related habits vary too. This essay is designed to outline these differences and analyze them from the perspective of the economy. There is a connection between what people have to eat regarding their personal needs and financial opportunities.

When the demand for food and products is under discussion, the evaluation of various economic factors has to be developed. In this case, the economic impact on the food industry and diets between China and the West will be evaluated from three major perspectives. The paper presents the major aspects of Chinese and Western diets and reflects on them, discussing individuals needs and wants, the question of opportunity costs, and supply-demand concept.

Each economic concept has its peculiar effect on traditions and preferences of the population. The paper concludes that economic issues like demand, supply, population needs, and costs are one of the primary causes of significant differences in food between Chinese and Western people.

Differences in Diet

Food is a vital element of human civilization and society. Diet habits may be very different among communities, states, and countries. In Chinese and Western cultures, variations in food are distinct and caused by many factors, including the economic ones. Although China takes all possible steps to avoid trade competitions with Western countries, it is wrong to neglect the fact that economic differences and opportunities determine the development of the chosen regions. Despite numerous attempts to deal with poverty and gain recognition at the international market, the Chinese government continues fighting against poverty.

According to Scott and Sam (2016), Chinese people are still defined as the poorer population compared to the average stated in the United States. The average Chinese person has only a third part of the spending power of an American (Scott & Sam, 2016). This paper will concentrate on the economic aspect of differences, it is also necessary to mention that the populations of China and Western society have distinct concepts and contents of food culture (Zili, 2017). These are noticeable from their etiquette, the taste and nutritious value of dishes, and the diversity of meals.

The primary economic reason for variations in the Chinese and Western approaches to food is that Western society tends to be more focused on the animal industry while in China, the planting industry prevails. China is famous for rice and wheat, which are one of the main components of its traditional cuisine. It is necessary to mention, however, that China slowly adopts the Western diet due to the rapid growth of industrialization (Weller, 2017; Zhang et al., 2015).

This fact, however, does not affect Chinese focus on local foods and agriculture as opposed to the imported goods. At the same time, in Western society, meat is one of the main components of the diet, which can be explained by the fact that its production is cheap and the industry is well-developed.

Eating habits of Chinese people and the representatives of the Western culture undergo numerous investigations in different parts of the world. For example, a cross-cultural comparison of Chinese and Western societies developed by Chiva (as cited in Banna, Gilliland, Keefe, & Zheng, 2016) shows that traditional Chinese meal organization is characterized by a number of strict rules and rituals, but the effect of globalization and westernization cannot be ignored. Economic circumstances define the situations when people can choose what to eat depending on available supply and current demand.

In addition, it is noticed by Popkin (as cited in Banna et al., 2016) that despite the intention to promote plant-based diets, some Chinese people support the idea to replace plant food with the products that are high in carbohydrates, added sugar, and fats. These recent changes may contradict the already established traditions and rules, but China is a progressive type of society and its people are prepared for innovations, improvements, and new perspectives.

The connection that exists among food, culture, and economy cannot be ignored or underestimated. In addition, it is necessary to admit that plant-based food in China is characterized by multiple health benefits and the fact that Chinese people prefer a healthier style of life compared to the Western population (Zhang et al., 2015). However, economic advantages and the role of industrialization and globalization remain the crucial aspects in the establishment of dietary preferences between China and the West. These issues will be discussed below along with other economic aspects that cause differences.

Needs and Wants

It is necessary to mention that people from Chinese and Western societies have different needs regarding their diet. For example, the study by Banna et al. (2016) shows that in China, individuals organize their menu in a way that it helps them to stay healthy and reduce illnesses. They try to avoid excessive eating and pay attention to portion sizes. In Western society, America in particular, food is seen as a way to remain fit and maintain weight; individuals note that diet should be beneficial for the body and rich in nutrients (Banna et al., 2016).

Another significant difference is the food itself; for example, in Chinese cuisine, one can see that seafood and vegetables prevail over meat as the population prefers these types of ingredients. The peculiar feature of China is that despite the evident connection between the economy and the food industry, the government does not impose one particular rule of how to eat on people. Chinese society is open to new options and alternatives, and if they want to try something new, they are welcome to do what they find necessary at a particular stage of their lives.

To conclude, these examples may show that people from Western society use diet to remain in good physical shape, while people from China concentrate on their health more. It means that the differences in their diets reflect their needs and life goals. It is necessary to note that Western society may have a more comprehensive diet due to the high availability of various foods and economic advantages of the population. However, no one denies the possibility for Chinese society to eat whenever and whatever they want in case economic circumstances allow this opportunity. As a result, the discussion of opportunity costs, demand, and supply may considerably strengthen this paper.

Opportunity Costs

Opportunity costs are another significant issue that should be discussed in relation to the differences in diet between China and Western society. Opportunity cost is an economic concept that defines the benefit that is missed when an individual or an organization starts choosing between several alternatives. This dependence can be illustrated by the example of the idea that China succeeds in the development of a plant-based industry, while the West is focused on meat production and distribution.

As China is more concentrated on agriculture than America, it is possible to say that the population has a higher opportunity cost of including meat into its diet. This point can be supported by the fact that rice remains the primary ingredient of traditional dishes despite the countrys industrialization. In Western society, the inclusion of seafood into the diet is related to the opportunity cost of transporting it from Asia.

At the same time, America, being a large meat industry, has more animal products in its traditional dishes due to the low opportunity cost of it. It is also necessary to mention that China has a large number of citizens, which means that changes in traditional diet may be challenging from the economic perspective.

Supply Demand

One of the major factors that may cause differences between the diets of Chinese and Western societies is the food supply and demand. According to Huang, Wei, Qi, and Wei (2017), currently, China experiences an increased demand for import caused by the fast growth of the population. The report reveals that the country has a high demand for meat, sugar, and dairy products. At the same time, China shows enhanced production rates for rice, wheat, and grains (Huang et al., 2017).

This example proves that the aspects of Chinese diet may be determined by this economic factor; the countrys traditional dishes lack the products that are in higher demand and mostly consist of those that are common for the area. Moreover, the large number of the population also causes Chinas proneness to vegetables and rice as opposed to meat due to their lower price.

As for Western society and the United States, in particular, there is no demand for imported meat, which means that Americans can consume more animal products than the Chinese people do at a lower cost. At the same time, the country has a large import of seafood, which explains why it is not considered a traditional American ingredient. This aspect shows a big difference compared to China where seafood is a significant part of individuals diets. It means that supply demand can be an important factor that causes variations in food preferences between countries.

Conclusion

This report showed that the differences in diet between Chinese and Western societies could be determined by various economic factors. First, people from China and Western countries may see food differently; for some, it is the primary way of remaining healthy, while others see it as a way to stay fit. It means that individuals from Western society may be less concerned about the nutritious value of dishes compared to those from China.

Second, opportunity costs are a significant cause of the differences in diet because to sell large amounts of meat, China has to invest in export. At the same time, Western traditional food rarely contains seafood for a similar reason. This point is also related to supply demand; as China is focused on agriculture, there is no fundamental demand for rice and wheat, while there is a lack of animal products. In Western society, the situation is the opposite, which causes significant differences in diet.

References

Banna, J. C., Gilliland, B., Keefe, M., & Zheng, D. (2016). Cross-cultural comparison of perspectives on healthy eating among Chinese and American undergraduate students. BMC Public Health, 16. Web.

Huang, J. K., Wei, W., Qi, C., & Wei, X. (2017). The prospects for Chinas food security and imports: Will China starve the world via imports? Journal of Integrative Agriculture, 16(12), 2933-2944.

Scott, M., & Sam, C. (2016). Heres how fast chinas economy is catching up to the U.S. Web.

Weller, C. (2017). China has an alarming food problem  And theres only one way to fix it. Web.

Zhang, R., Wang, Z., Fei, Y., Zhou, B., Zheng, S., Wang, L.,& Yu, Y. (2015). The difference in nutrient intakes between Chinese and Mediterranean, Japanese and American diets. Nutrients, 7(6), 4661-4688.

Zili, X. (2017). The Differences of Chinese and Western food cultures. Chinese Language, Literature & Culture, 2(1), 6-9.

Meal Pattern and Behavior

To analyze my meal pattern, I recorded data concerning my meals during the three days from Sunday, February 16 to Tuesday, February 18. During these days, I ate three meals every day, which is my typical meal pattern. I try to eat in moderate portions without any snacks. I try to avoid snacking, and in case I skip a meal, I prefer to wait for the next one instead of snacking. If I am hungry during the day, I eat fruits, which are usually bananas, oranges, or apples, and warm drink milk. In the evening, I also drink warm milk every day. I try to avoid all kinds of meat and fish because I think about becoming a vegetarian.

My eating habit during weekdays differs considerably from the weekends. During weekdays, I usually eat something that does not require a lot of time to cook. I also eat a lot less during weekdays and drink more water because I prefer to stay hungry rather than eat unhealthy foods. Unhealthy foods make me less productive. During weekends, I have more time to cook, so I may have something extraordinary for lunch from different ethnic cuisines. At the same time, I often go out with friends and may eat junk food, such as pizza or burgers. Therefore, during weekends I eat much more for dinner, and it is usually later than during weekdays.

My eating habits are significantly influenced by social and professional activity. I prefer to cook for myself; however, during weekdays, I do not have enough time to do that consistently. During weekends, I have time available during the day, so I try to diversify my diet. At the same time, I may eat more, because I can go to the restaurant or cinema with my friends.

Nutrient Targets Summary

During the three days of tracking my food, the intake of carbohydrates (CHO) was stable percentage-wise. It was 59% on Sunday, 62% on Monday, and 61% on Tuesday. Therefore, it may be stated that my average CHO intake is the target goal of 45%-65% of total calories as CHO. However, it should be noted that the amount of CHO differs considerably, being 334 grams on Sunday, 176 grams on Monday, and 295 grams on Tuesday.

The foods that contributed to CHO the most were pizza, whole-grain bread, lasagna, and sandwiches. I also drank some Coke on Sunday when I went out with my friends, which was mostly refined grain and sugar. During other days, I tried to limit myself to water and milk. My fiber intake differed considerably between days. It varied between 16.6 grams and 30 grams. However, in general, it may be said that my fiber intake is rather low. When I eat at home, I try to eat only whole-grain bread. I need to include oats and more green vegetables in my diet to increase my fiber intake.

I live a relatively active lifestyle. I walk my dog for 60 minutes every day and try to walk to places as much as I can. I also do hatha yoga for 10-20 minutes every day. My weight is around 50 kg. Considering this information, my daily protein intake should be the following:

I ate 106 grams of protein on Sunday, 36 grams on Monday, and 63 grams on Tuesday. Therefore, my average protein intake was the following:

My average intake of the nutrient is relatively high, and I need to control the consumption of protein-rich foods on weekends. My protein intake was around 15% of my overall caloric intake. I get the majority of my protein from animal-based foods, which are usually dairy products. To decrease protein intake, I need to consider drinking less milk and cheese. I also should replace some of the animal-based protein with plant-based protein, such as beans, peas, and tofu.

My recommended fat intake was 74 grams per day. The analysis of gathered information revealed that I need to increase fat-reach products, as my current score is considerably below the identified norm. At the same time, my saturated fat percent is above 50%. On average, I need to increase my fat intake by 35%, which is around 26 grams per day. The primary problem is that I do not have any healthy and stable sources of fat in my regular meals. I mostly get my fat from cheese and milk, which are the products I need to consume less due to my protein intake level. Therefore, I need to find sources of fats that do not increase my protein intake.

I do not eat any products to promote healthy fats intake. I should include more healthy sources of fat, such as extra-virgin olive oil, walnuts, chia seeds, and avocados.

According to the gathered data, I consume around 68 fluid ounces of liquid every day. My weight is 110 pounds, which implies that I need around 55 fluid ounces of liquid to stay hydrated. I believe that I drink just enough fluids as I eat very salty foods, which was not seen in the application. Moreover, I often drink coffee, which increases the amount of liquid I need. The majority of my fluids come from water, as I drink 4-6 glasses of water every day. However, I also often drink coffee and soda, which are not healthy fluids.

I scored very low on my vitamin D and E consumption, as well as the level of iron. To increase the intake of these vitamins, I should eat almonds, spinach, avocados, squash, kiwifruit, trout, shrimp, olive oil, and broccoli. However, I do not think that I need more vitamin D because I spend much time in the sunshine, which increases vitamin D. Usually, meat is rich in iron. However, since I try to avoid eating meat, I should consume more green leafy vegetables, whole grain, black and kidney beans, and lentils. At the same time, I need to cut my sodium consumption, which implies that I should eat less salt.

Food Groups and Calories

I believe that I tried to keep my diet relatively diverse, keeping an optimal amount of vegetables, dairy, fruits, and grains. However, according to choosemyplate.gov, I should pay more attention to protein foods. However, since I have decided to cut on meat, I need to find additional sources of healthy plant-based protein, which are soy products, beans, nuts, and seeds. At the same time, I believe that I consume too much milk and salt to address the issues concerning the current protein and sodium intake.

My daily calorie allowance was 2,223 calories per day, and I consistently scored lower than the needed amount by around 280 calories per day. Considering this data, my weight should decrease over time. However, I monitor my weight every day, and it has not gone up or down for the last year. Therefore, I believe that the disparities between the desired and actual calorie intake can be explained by inaccurate calculations or keeping the food diary.

Physical Activity

As mentioned above, I am relatively active since I try to walk instead of driving whenever I can. I also walk my dog twice a day for nearly half an hour. I start my mornings with 10-15 minutes of hatha yoga after a shower. Therefore, I believe that no alterations to my lifestyle should be made considering my calorie intake.

Supplements

I do not consume supplements.

Personal Reflection

In general, I am satisfied with the results of nutritional intake and physical activity analysis. I am conscious of what I eat and when I eat; therefore, there were no significant surprises. However, I found concerning the fact that I scored low on vitamin E. I do not have any symptoms of vitamin E deficiency, which are loss of feeling in the arms and legs, loss of body movement control, muscle weakness, and vision problems. The nutritional analysis revealed the possible problem, and I will investigate further on the matter.

Most of my eating habits promote a healthy lifestyle as I found that nutrient consumption pattern is vital for ensuring physical and emotional health. First, I keep a strict eating schedule: breakfast between 6 am, and 8 am, lunch between 11 am and 2 pm, and dinner between 4 pm and 6 pm. The exceptions to these rules happen rarely. Second, I do not eat snacks and let my digestive system rest between meals. Third, I keep a balanced diet that provides enough nutrients to sustain my current weight. Finally, I drink enough fluids to stay hydrated for the entire day. However, the fact that I eat too many salty foods and drink soft drinks and coffee arguably promotes an unhealthy lifestyle.

My central problem lies in the fact that I am in the process of transitioning from an omnivorous to a vegetarian diet. My diet has not stabilized since I need to find healthy and tasty substitutes for my favorite meat-based foods. Therefore, the present diet analysis was particularly helpful because it allowed me to identify two goals that will improve the current situation. First, I need to find healthy sources of fats, which can be reached by drinking 1-2 teaspoons of extra-virgin olive oil and including avocados in my diet. Second, I should reduce my sodium intake by reducing the amount of salt I put in my food. Even though I understand that I should also stay away from soft drinks and coffee, the goal would be unrealistic to achieve in the nearest future due to my emotional attachment and physical dependency on these products.

Conclusion

Diet and physical activity trackers, such as MyFitnessPal and Cronometer, are beneficial for people who are trying to lose weight or maintain a healthy lifestyle. Eating habits and physical activity analysis revealed that my overall performance is relatively balanced. I consume enough nutrients to support a moderately active lifestyle. However, there are minor modifications in my dietary habits I can make to avert future problems with physical and emotional health.

Reports

Sunday

Monday

Tuesday

Thesis Statement

This paper would discuss and analyse the thesis that vegetarians do not get the proper amounts of vitamins, minerals and amino acids in their diets to sustain a healthy lifestyle. It would also cover the relevant issues.

Introduction

Most vegetarian diets contain fewer calories than diets that include meat. As a result, vegetarians tend to be thinner than meat-eaters. Most vegetarians also consume less saturated fat and smaller amounts of a fatty substance called cholesterol than most meat-eaters do. Lower dietary levels of saturated fat and cholesterol result in lower levels of cholesterol in the blood. Medical research indicates that a high level of cholesterol in the blood is associated with heart disease. Some studies have shown that vegetarians in the United States are healthier and live longer than other Americans. Some Americans practice vegetarianism because they believe that consumption of meat, especially beef, reduces the world food supply. They feel that grain used to fatten cattle would nourish more people if the grain were eaten directly by people. Some people also believe the land on which livestock graze should be used to grow grain. But many agricultural experts disagree. They argue that most grazing land is not suitable for farming.

Vitamins Deficiency and Vegetarian Diet

Large doses of vitamins A and C have been proved to prevent some cancers in animals. Many scientists believe that certain foods contain substances that may help prevent some cancers in people. Such foods include broccoli, cabbage, carrots, cauliflower, fruits, spinach, whole-grain breads and cereals, and some seafood. Lessening intake of fats and increasing the intake of fibre may also help prevent some cancers from forming. (Tunick, p.33) Just being a vegetarian doesnt mean one can be healthy, but a full balanced vegetarian diet can keep a person healthy and away from diseases.

The life style that comes with being vegetarian is one of awareness to food and what should and should not go into the body, what is harmful and what quality is. It is more likely for vegetarians to cut out junk food, such as chips and sodas because of their awareness. Awareness is the key to changing any poor lifestyle habits that one might have; it is the fist step.

If people are vegetarians, it can result in eating problems. The vegetarians may not have enough nutrition because of the exclusion of some food groups from their diets. Vegetarians may have deficiencies in iron, zinc, vitamin B12 and calcium (Inge, p.517). For example, all animal foods contain vitamin B12. However, vitamin B12 is not found in most plant foods (Inge, p.517). Moreover, vegetarians easily get eating disorders. The scores on an Eating Attitudes Test showed 37 percent of the vegetarians at risk for disordered eating compared with eight per cent of non-vegetarians (Dedyna, p.D5). Eating disorder includes anorexia nervosa, bulimia nervosa, and compulsive overeating. If people get anorexia, compulsive eating and bulimia, it will be dangerous (Dedyna, p. D5). If eating disorders cant be controlled, they will contribute to further fatal results.

If vegetarians get eating disorders, these serious problems can cause life-threatening consequences. Eating disorders are a killer for somebody, especially for women. Some studies have shown women with eating disorders may have severe vomiting during pregnancy, gain less weight during pregnancy, have smaller babies and have babies with more medical complications (Gearey, p.12). The scientists also emphasize that eating disorders can increase the risk for neural tube defects during the first three months of pregnancy (Health and medicine week, 2004). Furthermore, eating disorders lead to the highest mortality rate for mental diseases in Canada (Gearey, p.12). Vegetarians may not be satisfied with their bodies and worry about their weight control (Dedyna, p. D5). After eating, they may feel guilty. Some vegetarians might tell doctors sometimes they tried to commit suicide. A physician states that people who have eating disorders are probable to have tried suicide (Dedyna, p. D5). Therefore, vegetarianism can bring about bad results.

A group of 21 healthy women consumed a controlled, lacto-ovo-vegetarian diet for four weeks, and then crossed over to eat a controlled omnivorous diet for four more radio labelled zinc diets to determine zinc absorption and excretion. The vegetarian diet contained a higher level of fibre, vitamin C, copper, magnesium, manganese, and phosphorus than the omnivorous diet. The two diets contained comparable calcium and zinc levels. It was determined in the radioisotope study that after consuming the vegetarian diet, the subjects absorbed only 35% less zinc compared to the omnivorous diet  a significant difference. This difference was accounted for by 14% lower zinc levels in the vegetarian diet and 21% less efficient absorption of zinc while eating it. Neither diet provided the US RDA of zinc (12 mg). Mean serum zinc levels were 5% lower after consumption of the vegetarian compared to the omnivorous diet.

No zinc level was outside the reference range. Serum copper and ceruloplasmin levels were also significantly lower after subjects consumed the vegetarian diet, though again none of the values were outside the reference range. Zinc, calcium and phosphorus excretion were moderately decreased while eating the vegetarian diet  to apparently compensate for decreased mineral absorption. Total, low-density and high-density lipoprotein levels were all significantly lower after the vegetarian diet; the low-density high-density and total high-density ratios were not different between the two diet periods. The authors conclude vegetarians seemed to be at risk of inadequate zinc nurture though they were able to maintain zinc balance, and although the omnivorous diet still did not provide minimal adequate levels of zinc. (Yarnell, 22)

The non-vegetarian food just seems healthy but it just means to poison one with fats, cholesterol and the nutrients required by the body arent fulfilled. However, these needs can be fulfilled for the body by eating vegetarian food. One should know how to survive without meat, in case he has to depend on the vegetables and fruits. The non-vegetarian food leads to many health problems, like high cholesterol, Ulcer problem, cancer and diabetes, and the most common is obesity.

Vitamin B12 in the Vegetarian Diet

It has been suggested that some plant foods, such as mushrooms, spirulina and fermented soy products, including tempeh and miso, are dietary sources of vitamin B12 for vegetarians. A number of studies have now shown, however, that these foods are not reliable sources of Bi2. Any B12 detected in plant foods is likely to be the inactive analogue, which is of no use to the body, and can actually interfere with the absorption of the active form of this vitamin. (Fetto, p.13)

Although plant foods may contain vitamin B12 on their surfaces from soil residue or contamination, this is not a reliable source of vitamin B-12 for humans. Messina & Messina (1996), in their book, The Dieticians Guide to Vegetarian Diets, provide a comprehensive review

of vitamin B12 and vegetarian diets, concluding that there is no reliable plant sources of vitamin B12. (Messina, 449-51) They suggest that it is likely that all vegetarians whose diets are unsupplemented will eventually develop B12 deficiency, and they recommend that vegans consume foods fortified with vitamin BT2 such as soy milks, meat analogues and nutritional yeast, or that they take a vitamin B12 supplement.

Modern textbook description of nutritional theory is headed by the proteins we need which firstly come mainly from meat, fish, cheese, milk and eggs, having opened with a historical review. Nutrition in under-privileged countries is which blames ignorance and taboos for preventing the best use from being made of available foodespecially for pregnant women who are said to have the highest protein requirements of the community and need all the animal protein foods to meet their increased needs. The primacy of animal protein has been an established tenet of nutritional wisdom for many years amongst experts as well as amongst much of the public.

Even when the form of meat is entirely foregone, a substitute, such as cheese or eggs, is almost always of animal originpossibly due to lingering belief in the need for large amounts of protein in a healthy diet. Meat and animal products are pre-eminent in our food system and, even allowing for the fact that the majority of ethnographies are written by western anthropologists with western interests, it is clear that this is also true of the food systems of many other cultures.

But meat is not only the most privileged nourishment; it is also the most feared and abhorred. The likeliest potential foods to nauseate us today are those recognisably animalthe gristle, the blood vessels, the organs, the eyesunlike vegetable foods whose identity we rarely dread. When nutritionists or policy-makers discuss the energy, fat, or protein contents of foods, for example, and expect a willing public dutifully to adapt their habits, they are deceiving themselves in failing to accommodate the numerous other roles that foods play in peoples lives.

The primacy of animal protein as a source of human food was scientific orthodoxy until well into the twentieth century, and the idea of nourishment remains the most heavily promoted explicit value used by meat suppliers. Much effort goes into informing the public that meat is an indispensable part of a healthy diet, and throughout modern society belief in the essential vitality of high protein intakeusually meaning meatremains widespread. Animal food is not after all an absolute prerequisite to a healthy diet. The breast milk of women on lacto-vegetarian diets contained the lowest levels of DDT compounds, PCBs, and other environmental contaminants (Margetts, 1468-71). Animal foods are regularly shown to contain higher residues of toxins, which may be particularly concentrated by being passed up the food chain. Those on vegetarian diets suffer less from rising blood pressure with age than the general population that adoption of such a diet could result in a fall in systolic blood pressure. (Rouse, 10) It is significant that each of these studies specifically deals with various vegetarian diets rather than, say, high-fibre or low saturated fat diets.

Conclusion

In conclusion, the negative effects of vegetarianism cant be ignored. The reasons why people become vegetarians also need to be looked at. Society and families should have the responsibility to help individuals to set up a reasonable diet. If people dont overcome these problems, this negative cycle will continue. Without responsibility in selectively choosing the correct vegetables, there is a greater susceptibility to diseases and lethargy. And because people are bought into the rhetoric that a vegetarian lifestyle is healthier, ailing people do not believe that their diet is the cause of their sickness. Although the doctrine of vegetarianism is based on moral standards, the death of humans and animals alike are an inevitable event in life, even in aided death. The absence of meat in a diet makes it difficult for the person to stay healthy.

Works Cited

Dedyna, K (2004). Vegetarian diet may mask eating disorder: [Final Edition]. Star  Phoenix. Saskatoon, Sask. p. D.5.

Fetto, J. (2000). It Aint Easy Eating Green. American Demographics, 22(5), 13

Gearey, J. (2004). Eating disorders raise pregnancy risks: [Final Edition]. Calgary Herald. p.12.

Inge, K. (1996). Vegetarianism. Nutridate, 7(2), 1, Obstetrics; Maternal diet restriction raises the risk for neural tube defects. (2004). Health & Medicine Week. p. 517.

Margetts, B.M., Beilin, L.J., Vandongen, R., and Armstrong, B.K. (1986) Vegetarian Diet in Mild Hypertension: A Randomised Controlled Trial, British Medical Journal 293, 6560:1468-1471.

Messina, Mark Virginia Kisch Messina: Dietitians Guide to Vegetarian Diets: Issues and Applications: Aspen Publishers; 1st edition (1996). 449-51

Rouse, I.L., Beilin, L.J., Armstrong, B.K, and Vandongen, R. (1983b) Blood Pressure Lowering Effect of a Vegetarian Diet: Controlled Trial in Normotensive Subjects, Lancet 1:3-10.

Tunick, B. (2002). Why Go Vegetarian? Vegetarian Times; p.33.

Yarnell, E., Zinc and Vegetarian Diets, Quarterly Review of Natural Medicine, 1082541X. p.22

Executive Summary

This paper is a comprehensive marketing plan for a new product in the market. The marketing plan aims to market the Halal diet. This diet is being introduced in the market for a different reason  diet for aiding in weight loss though it captures other consumption needs. All the steps that are followed in market planning have been captured in this plan.

The first part of this plan gives a clear description of the diet and an overview of the diet and the potential market. Under this part, a market situational analysis has been highlighted. Also, the SWOT analysis of the diet has been highlighted in this section. Critical issues surrounding the marketing of the diet have also been outlined.

The second section of this diet has brought out the marketing strategy, which will be used to conduct marketing. The marketing mission accompanied by the real objectives of this marketing mission has also been discussed. Also, the financial objectives have been discussed. The target market, which is an indispensable component of marketing, has been discussed in this section of the plan.

The third section has tackled the sensitive market planning activities. The market positioning plan has been discussed. Other marketing activities that have been discussed under this section include the marketing mix model of market planning, and its applicability in this plan. In addition, the marketing research and how it will be conducted has been discussed. This includes the methods and tools of market research that will be used.

The last section of this plan discusses marketing control and its applicability; market implementation; the organization of marketing activities; and the contingency planning in marketing, which highlights the potential risks in marketing and alternative measures to mitigate these risks.

Halal Diet Marketing Plan  Final Draft

Controls

Controls are extremely crucial for people or firms that are engaged in designing or developing a marketing plan for their products. To ensure efficient marketing control systems for any marketer, there is the need for adequate preparation and focus which calls for a deep look into all segments of marketing (Pride & Ferrell, 2011).

The people responsible for marketing will have to ensure effective control of marketing so as to achieve the objectives of marketing and the general objectives of a business. Marketing control is in itself a process that includes a number of steps or actions that must be hid to.

They include the establishment of the standards of performance, evaluation of actual performance, and the reduction of the differences between the desired and the actual performance. Marketing cannot be based on wishful thinking but on results (Ferrell & Hartline, 2011).

For the Halal Diet Marketing plan, marketing control is an essential element of marketing that has been considered. This marketing plan has adopted effective marketing control strategies to enable the firm to realize the set business goals. The marketing control techniques that will be adopted include marketing research, sales quotas and test marketing. Marketing research will be an extremely beneficial tool.

Being a forward control tool, it will help in planning and making adjustments to the plan. This will be applied on a continuous basis. Customer information will be collected continuously and analyzed so as to catch the diversity in customer needs. Customer information will be collected both directly and indirectly from different sources using different tools of data collection.

Since this is a new firm with a new form of diet, test marketing will be used in the first introduction of this product into the market. The product will be introduced to a small segment of customers to assess their reaction.

Gradualism is required in first marketing of new products thence test marketing will help in achieving this. Sales aids in marketing thus the firm will employ a group of sales people to aid them in marketing the diet. The firm will know customer responses and plan market expansion by assessing the performance of the sales team.

Implementation

More often than not, the implementation of marketing plans is the determinant factor of success for any marketing initiative that a firm comes up with (Pride & Ferrell, 2008). Marketing implementations carries the entire market plan as it describes how marketing strategies that are set by a firm are to be executed.

If proper implementation plans are not put in place, the whole process of marketing could easily be put to jeopardy. The success of market implementation also depends on the marketing strategies that the firm puts in place (Armstrong & Kotler, 2009).

The implementation of the halal diet marketing plan will be done basing on the strategies laid in the plan. All the stakeholders in the plan will be notified about their roles in the marketing process. Training will be conducted on the whole marketing team that the firm will engage in marketing the Halal diet. Comprehensive budgeting has also been done to ensure that funds are not finished before the completion the plan.

This also serves to check on overspending which may put the process to risk. The implementation of the Halal diet will be customer centered; as in the customers will be given much attention as they are the most vital assets that will determine the fate of the business. Sales skills will be employed in the active marketing phase of the plan. This marketing mission will be monitored regularly during the implementation phase.

Monitoring usually go together with implementation; as it assists to eliminate leakages in the implementation phase by pointing on areas that are not moving according to the set strategies. The responsibility of the completion of the halal diet business lies with the entire team that will be taking part in marketing. Identified loopholes will be discussed and ironed out as the implementation progresses.

Constant communication and feedback will be embraced during the implementation as lapses in communication mostly results in lapses, in the process. Proper guidance and marketing leadership will also be offered to the marketing team.

Marketing Organization

The laid down goals and strategies must be properly streamlined and translated and or put to implementation for the marketing function to be realized. Strategic marketing organization is thus adopted to help translate the goals of marketing set by the managers or entrepreneurs (Capon & Hulbert, 2007).

Market organization provides a way through which implementation decisions are molded. Marketing organization touches on decisions concerning the product being marketed, the channels of marketing, distribution, promotional activities and the pricing of the product (Tybout, Calder & Kellogg School of Management, 2010).

The marketing organization firm will focus on two aspects, which are the potential customers or would be the customers of the Halal diet. Measure will be taken to ensure that the diet does fit the consumption needs of the customers. Marketing roles will be clearly defined and assigned to respective market implementers. This will help to attain a high level of accountability in the implementing the marketing plan.

Clear channels of business communication will draw to avoid communication breakdown. Also, a clear hierarchy of marketing command has been developed which will steer the market command and the flow of information between and among the marketing team and the flow of instructions. At the top, of the Halal marketing mission will be the marketing director who will be answerable to the organization.

Under the marketing manager, we will have the marketing research team that will have its own manager, the sales team with their leader, the team that will conduct promotions and advertisements and a customer relations team.

Each of the leaders of these teams will be answerable to the marketing director. This is a basic marketing structure and encourages more open communication by eliminating too much bureaucracy that causes delays and flaws in implementing business plans.

Contingency Planning

When making any business plan, it is crucial to put in mind that risks are inherent in businesses. Risks and uncertainties cannot be wished away and instead they are considered when developing business plans. These are captured in business plans through contingency planning. It is of considerable importance for the marketing plans to include contingency plans in their marketing plans (McDonald, 2007).

In the Halal diet plan, contingency planning will be done. Primary research as well as secondary research will be done to ascertain the risks and uncertainties that are likely to be faced in the plan. Business risks keep shifting with changes in the economy and the general environment.

This has been noted and will be factored in the contingency plan. Common risks, which the Halal business mission is likely to face, are highlighted, and control measures have been enforced to counter these marketing challenges.

The contingency plan will be active in order to detect the emerging risks and uncertainties for quick measures to be coined to address these risks. Issues that will be captured in the contingency plan include the financial implications of the marketing mission; and the steps to be applied to solve financial challenges that may arise during the implementation of this marketing plan.

Alternative means of countering the risks will be built. Risks may be posed by the product itself, form the leakages in the plan or marketing process itself, the customer response to the product or from the interaction of other forces in the industry and market.

Conclusion

The Halal diet marketing plan is a business plan; thus, it has captured all the necessary business marketing steps to minimize anomalies that may hinder the attainment of business objectives. This section of the plan has captured marketing control as a business aspect in marketing.

Marketing control techniques such as marketing research and sales quotas are embedded in this plan and are expected to strengthen the implementation of this marketing activity. In the implementation of this marketing mission, emphasis will be paid to the strategies that are laid in the plan.

Market organization has also been given a priority. In this case, the marketing command and communication structure has been designed to ensure the flow of activities as the plan is implemented. Lastly, contingency, which is a tenet of business continuity plan, has been considered and factored in the plan.

References

Armstrong, G., & Kotler, P. (2009). Marketing: An introduction. Upper Saddle River, NJ: Pearson Prentice Hall.

Capon, N., & Hulbert, J. M. (2007). Managing marketing in the 21st century: Developing and implementing the market strategy. Bronxville, N.Y: Wessex Inc.

Ferrell, O. C., & Hartline, M. D. (2011). Marketing strategy. Australia: South-Western Cengage Learning.

McDonald, M. (2007). Marketing plans: How to prepare them, how to use them. Oxford [u.a.: Butterworth-Heinemann.

Pride, W. M., & Ferrell, O. C. (2008). Marketing. Boston: Houghton Mifflin Co.

Pride, W. M., & Ferrell, O. C. (2011). Foundations of marketing. Mason, OH: South Western Cengage Learning.

Tybout, A. M., Calder, B. J., & Kellogg School of Management. (2010). Kellogg on marketing. Hoboken, NJ: J. Wiley & Sons.

R. Wilder first used the ketogenic diet in 1921 as a way to treat epilepsy. Recently, the diet became popular as a new concept of rapid and effective weight loss. The diet mainly consists of high fats (55-60%), moderate proteins (30-35%), and very low carbohydrates (5-10%) (Masood et al., 2020). An example of this dietary macronutrients is 20-50 g of carbohydrates in a 2000 kcal diet per day. The diet forces the body to enter a catabolic state due to the lacking intake of the primary source of energy  carbohydrates (Masood et al., 2020). In this state, glycogen stores deplete, forcing the body to undergo significant metabolic changes.

The ketogenic diets biggest advantage is the speed at which a person loses weight. It is possible to lose up to 10 lbs in the first two weeks (Masood et al., 2020). Not only that, but it is one of the few diets that is not accompanied by hunger since the diets idea is focused on the quality of the calories, not their intake amount. During a nutritional ketosis state, hunger pangs subside, facilitating a further reduction in caloric intake and weight loss. Additionally, it was found that the concordant increase in type II diabetes is linked to higher carbohydrate consumption, rendering the ketogenic diet healthier (ONeill & Raggi, 2020).

Due to the ketogenic diets complexity, proper monitoring of renal functions is required. The diet can be followed for a minimum of 2-3 weeks up to 6-12 months; the transition to a standard diet must be gradual and well-controlled. As such, a dieter should firstly construct a personal ketogenic diet plan with a doctor and then stay under a close medical inspection, which may not be feasible for some people (Masood et al., 2020). Additionally, the long-term health implications are not reported or well-known. The short-term side effects might also be unpleasant to many people; they include nausea, vomiting, headache, insomnia, constipation, and difficulty exercising (Masood et al., 2020).

Compared to a general, healthful diet, the ketogenic diet is stricter in food groups consumption; however, it is more effective in weight loss. The ketogenic diet significantly reduces the daily carbohydrates intake, meaning that bread, beans, milk, pasta, corn, and bakery are almost not consumed (Masood et al., 2020). The general healthful diet, in contrast to the ketogenic one, usually promotes a lower percentage of fat intake. However, if a dieter is determined to lose weight, general diets require a serious commitment to regular physical activities; besides, the results take a long time to be noticeable. The ketogenic diet can be considered more efficient for rapid weight loss with less effort.

The matter of sustainability is important when considering to start dieting. In my opinion, the choice of following a fad or a general healthful diet depends on the persons goals, motivation, and state of health. If a dieter intends to lose weight quickly, such a method as the ketogenic diet can be considered because of its effectiveness. However, according to Obert et al. (2017), most fad diets are difficult to sustain due to the fact that they can be overly expensive, time-consuming, and restricting. Additionally, it has been proven that a healthful diet with a synergistic interaction between different nutrients is beneficial for mental health improvement and prevention (Godos et al., 2020). This means that a lifestyle of following general health recommendations on the subject of diet is easier to sustain physically and mentally.

References

Godos, J., Currenti, W., Angelino, D., Mena, P., Castellano, S., Caraci, F.,& & Grosso, G. (2020). Diet and mental health: Review of the recent updates on molecular mechanisms. Antioxidants, 9(4), 346. Web.

Masood, W., Annamaraju, P., & Uppaluri, K. R. (2020). Ketogenic diet. StatPearls.

Obert, J., Pearlman, M., Obert, L., & Chapin, S. (2017). Popular weight loss strategies: A review of four weight loss techniques. Current Gastroenterology Reports, 19(12), 1-4. Web.

ONeill, B., & Raggi, P. (2020). The ketogenic diet: Pros and cons. Atherosclerosis, 292, 119-126.

McDonalds is the largest provider of food services worldwide. It is one of the well-known and reputable companies in the world, with a multi-level marketing campaign, a global infrastructure, and competence in restaurants, among many other fields. McDonalds has transformed the food sector over time, which has had an impact on the lives of those who create and consume food. The presented two sets of ads, Ronald McBaby, and Our New Food Group, present the different types of consumer attraction. McBaby depicts Mcdonalds icon, Ronald McDonald as a child, indicating the opening of a new branch (Ronald McBaby). Salat aimed at promoting the commitment of the company to health products, depicting fresh vegetables, and providing information about the chains salad options (Our New Food Group). The advertisement of the salad, overall, does a better job of persuading the customer due to its straightforward message and bright imagery.

Color is crucial in advertisements since it directly affects consumer perception and influences behavior. In the McBaby ad, the color usage was chosen to be in pastel tones, indicating the birth of something new, in this case, the new restaurant (Ronald McBaby). These tones are usually attributed to feelings of safety, comfort, and dedication (Kanter et al. 1406). The baby depicted in the picture stresses the fact that the restaurant is suitable for everyone, regardless of their age. However, there is no developed color usage in the advertisement.

The salad advertisement, on the contrary, uses a number of different bright colors. The pictures of each vegetable are detailed and full of colors. The use of different colors in advertising usually takes the attention of the consumer, and it is believed that a vast palette influences him in a more direct way (Kanter et al. 1403). The catchy images and smart use of color attempt to show the freshness of the companys production.

The logos element of both advertisements is contrasting, despite its importance in shaping the customers behavior. The McBaby advertisement barely makes use of logos, limited only to minor information that a new restaurant is opened. Any logic or reasoning behind the fact, for example, why this restaurant can be regarded as exceptional, is omitted. The salad ad, on the contrary, provides extensive information about the content of the advertisement, making full use of logos (Our New Food Group). The descriptive component, in this case, becomes crucial since it lays down the convincing reasoning for why this product is valuable (Hamzah et al. 241). This, in turn, puts the salad ad in a winning situation, enhancing its capabilities in terms of shaping customers minds.

Ethos, another key component behind advertising, also can be seen here, despite different manifestations. Essentially, ethos represents the connection of the product with a particular spirit or culture (Hamzah et al. 234). The McBaby advertisement attempts to use celebrity influence, putting forth the most famous symbol of Mcdonalds  Ronald McDonald. Disguised as a baby, the ad attempts to convince that the idea and the quality of McDonaldss are the same in this branch. The salad ad emphasizes the spirit and the culture of healthy food, which became prevalent for several decades. Despite being known for its burgers, Mcdonalds attempts to show its other side  healthy options and nutrition products for everyone.

Overall, both of these ads can be considered an adequate representation of Mcdonalds advertisements. They both use influential approaches to shape customer behavior, albeit in different ways. However, the salat advertisement is more solid in its message, as well as generally more appealing. The McBaby ad could have been improved by adding a more substantial logos component, while Our New Food Group advertisement would have benefited from celebrity endorsement.

Works Cited

Hamzah, Intan Fitri Aisyah, Naqibah Izzati Mohammad Johan, and Noor Hanim Rahmat. Ethos, Pathos, Logos: The Versatility of a hijab video advertisement. European Journal of Literature, Language and Linguistics Studies, vol. 3, no. 3, 2019, pp. 215-241. Web.

Kanter, Rebecca, Lana Vanderlee, and Stefanie Vandevijvere. Front-of-package nutrition labeling policy: global progress and future directions. Public Health Nutrition, vol. 21, no. 8, 2018, pp. 1399-1408. Web.

Our New Food Group. McDonalds. Web.

Ronald McBaby. McDonalds. Web.

Introduction

The Alaska Natives are one of the oldest tribes in America. The Alaska Natives have retained their culture up-to-date in spite of their interactions with the wider American society. Studies have indicated that over 5 million people who live in the United States are identified as either American Indians or Alaska Natives, regardless of whether they exist independently or are blended with other American races.

An approximate number of 3 million people are exclusively American Indians and Alaska Natives. This essay explores the acculturation of the Alaska Natives to the American culture by providing an insight into their traditional food habits and adaptation of American foodstuffs. It also provides an overview of how such acculturation has influenced their health and lifestyle.

Traditional Food Habits

Traditionally, the Alaska Natives were hunters, gatherers, and anglers. Consequently, their chief foods were fish, land-dwelling animals, aquatic mammals, and a variety of plants.⁶ Although geographic and demographic factors have changed, these foods are still their core diets. Other sources of food include birds and eggs. However, these diets varied greatly amongst the various Alaskan Natives groups.¹

Most of the plants, which made a part of their diet, were eaten raw.⁵ Other Fish was smoked or dried to preserve it for long periods. Smoked or roasted fish was ready food for consumption. Hunters used to kill and some parts of the hunted animals while raw. Nevertheless, other parts of the killed animals were cooked back at the villages. Seal oil together with some herbs was used to season the foods.

Mainly, composition of food depended on seasons of the year and the various geographical locations in which they lived.² Marine foods made a substantial part of daily meals. When ice capped the Alaska region marine animals such as cod, pink salmon, and whitefish among others were the main dishes. Salmonberries also formed part of their meals.

In addition, bananas, tropical fruits that are loved all over the world, are not favourite foods for the Alaska Natives. Alaskan myths hold that bananas can cause ocean accidents such as sinking of ships. As a result, the Alaskan Natives never welcome bananas and their related products in their fishing ships. Bananas form a part of the diet while on the land but not in voyages while at the sea, as the Alaskan Natives believe that they can bring about bad luck.⁴

Furthermore, the Alaskan Natives had to perform some rituals prior to hunting activities of animals such as whales, especially during whale immigration periods in April. Specifically, the Koniag whalers were to known to hold prayers in an attempt to get power for hunting.

They spend time in caves to hold ritual sessions then proceed with their fishing activities. At the end of the fishing season, they return to the caves to cleanse themselves before returning to the village. ^5(p678)

The Devils Club is one of the preventive medicines that have been used by the Alaskan natives as a preventive medicine to a number of ailments for many centuries. It has strong medical qualities that were discovered by their ancestors.

Either they consume it while raw or it is added to tea or soup. Another important herbal plant in this region is the Labrador Tea. They mix Labrador Tea with honey and lemon juice to treat digestive disorders, arthritis, and cold. ^3(p45)

A common food that is used for traditional celebrations in Alaska is the kiviaq. Preparation of this food requires them to ferment sea birds for at least three months in a clean wrapped seal of animal skin. They cover the preparation with seal oil and place it under a pile of rocks to repel flies.

During ceremonies, the kiviaq is shared amongst those present. The food is also used for survival, especially during the winter seasons that makes hunting or fishing difficult. During funeral ceremonies, which are known as potlatches, fresh moose meat is used to feed the mourners.

The Alaska Natives regard fishing as a religious activity. Indeed, they catch salmons and whales for religious activities that are held by a few villages that practice traditional religion. Salmons and whales were also used to offer sacrifices to the spirits in a bid to seek blessings and healing. ^5(p679)

Adaptation of Food Habits in the United States

Although the exposure of Alaska Natives to the American culture led to acculturation, seafood and vegetables still constitute their main foods. Enactment of laws to protect sea life such as salmon fish and whales has forced them to adapt to new foods.

However, they rarely keep packed foods in their homes. Wild animals, which they used to hunt for staple food, are no longer available throughout the year. Wildlife agencies have enforced closed seasons. At these seasons, hunting of wild animals becomes illegal.

The adoption of American diets by Alaska Natives was on sharp rise. However, a downtrend arose due to emergence of health complications amongst the Alaska Natives. Health disorders that were non-existent are becoming common amongst the Alaskan Natives due to abandonment of their traditional foodstuffs. ^6(p65)

Food and Health Relationships

A strong relationship exists between the Alaskan food and their health. For instance, the salmon fish has rich fatty acids, especially Omega-3. These fatty acids offer various medications such as prevention of heart diseases to obese people such as the Yupik who live in Alaska.

Studies have shown that these people consume about 20 times of complex fish oils than the other Americans in a year. They have the least level of metabolic syndromes worldwide. As a result, prevalence of diabetes Type II is lowest in America. ^2(p110)

Nevertheless, the diet is low in calcium. This situation has significantly challenged the health of women in Alaska. There has been development of weak bone structures amongst the Alaskan women that has resulted in increased fractures, especially to expectant mothers.

High intake of fats poses adverse health effects to the Alaska Natives. Moreover, fructose and glucose that constitute their modern diets have led to increased cases of obesity, especially in adults. Foods that are rich in calcium should be included in their diet. Furthermore, they should reduce intake of glucose to allow absorption of micronutrients and minerals. ^1(p1999)

Conclusion

The exposure of the Alaskan Natives to wild political, social, religious, and harsh economic climates has forced them to adopt the American way of life. Significant cultural changes such as consumption trends have significantly influenced the Alaskan way of life. Health research indicates that a few generations will have to pass before they completely acculturate to the American culture. Nevertheless, the Alaska Natives highly value harvesting and consumption of subsistence foods that they regard as essential for personal, social, and cultural identity.

References

1. Horner RD, Day GM, Lanier AP, Provost EM, Hamel RD, Trimble BA. Stroke Mortality Among Alaska Native People. American Journal of Public Health. 2009;99(11):1996-2000.
2. Johnson JS, Nobmann ED, Asay E, Lanier AP. Dietary intake of Alaska Native people in two regions and implications for health: the Alaska Native Dietary and Subsistence Food Assessment Project. International Journal of Circumpolar Health. 2009;68(2):109-22.
3. Kittler PG, Sucher KP. Food and Culture. South Melbourne, Victoria: Wadsworth-Thomson Learning; 2008.
4. Lujan CC. American Indians and Alaska Natives count: the US Census Bureaus efforts to enumerate the native population. The American Indian Quarterly. 2014;38(3):319.
5. Murphy NJ, Schraer CD, Thiele MC, Boyko EJ, Bulkow LR, Doty BJ, Lanier AP. Dietary change and obesity associated with glucose intolerance in Alaska Natives. Journal of the American Dietetic Association (USA).1995;95(6):676-82.
6. Whitney E, Rolfes SR. Understanding Nutrition. South Melbourne, Victoria: Wadsworth-Thomson Learning; 2013.