The article in question, entitled Understanding Genetically Modified Foods, is written by Sereana Howard, Amanda Sokolowski, and John Allred and published in 2016. The article dwells upon the peculiarities of genetically modified organism (GMO) technology associated with food production, as well as the major concerns on the matter. Howard et al. note that GMOs are mainly aimed at improving the properties of foods and decreasing costs (par. 1).
One of the major points made in the article is the belief that GMOs can be used to create items that are rich in certain nutrients, which is essential for developing countries. The authors also provide insights into health-related issues linked to GMOs stating that 37% of consumers feel that GMO foods are safe and almost 90% of scientists say that these products are safe (Howard et al. par. 15). Finally, it is argued that the recent changes in legislation regarding labeling are appropriate while some problems still emerge, especially when it comes to consumers right to know what they buy.
The article under consideration can be regarded as credible because it is supported by reputable sources, although it still lacks information that can address peoples concerns related to GMO safety. The authors point about the nutritious value of GMOs is accurate and evidence-based. Howard et al. are unbiased and provide complete data on such products way to public use, which is consistent with the conclusions they make, arguing that further research is needed (par. 14).
Another point is less detailed as the authors focus on allergies as major issues leaving out other public fears, such as the long-term effects of GMOs on peoples health. At that, the data is credible and supported by reliable sources. The point associated with labeling is the most detailed and evidence-based as Howard et al. include diverse viewpoints on the issue referring to reputable sources (par. 23). The two aspects considered above support the authors conclusions regarding the need for further investigation. The article in question is informative, but since it lacks important details, it needs certain improvements and should be accompanied by other sources if used in academic papers.
Work Cited
Howard, Sereana, et al. Understanding Genetically Modified Foods. Ohioline: Ohio State University Extention. 2016. Web.
The entrance of genetically modified organisms (GMOs) into the food industry has raised many concerns over the years. One of them is the potential of GMOs to cause allergies. According to the latest research, however, this danger seems to be unlikely. In contrast, the benefits of continuing GMO crop studies and experiments can lead to the improvement of allergy-inducing foods. To increase the safety of GMOs and eliminate the risk of allergies, the food industry can take several precautions during production and packaging.
It is necessary to look at evidence that refutes the claims against GMO foods. Porterfield notes that the rate of food allergies has increased in the last 30 years. However, this number is not connected to GMOs by scientists, who introduce different hypotheses instead. First of all, foods that cause the majority of allergies do not have a genetically modified version. These include peanuts, milk, and eggs only a small number of studies aim to modify these foods to make them less allergic (Porterfield).
Other products are wheat, soy, and tree nuts; these crops can be genetically modified. Nonetheless, experiments with GMOs show that the allergy source in such foods comes from incorrectly transferred protein that possesses allergic properties (Porterfield). All known trials involving negative results were stopped, and their products did not reach shelves.
Second, one should mention that GMO foods have the potential of lowering the number of allergies since researchers can try to remove allergy-causing elements from these products. Xu provides an example of gluten-free wheat, modified for people with a gluten allergy. In this case, the version of wheat that was not genetically modified is inferior to a GMO in its safety and accessibility. Thus, currently available evidence does not support the claim of GMOs, causing an increase in allergies.
Discussion
While the danger of GMOs affecting natural biodiversity should not be dismissed, genetic modification can also provide a solution to this problem. As Landry points out, the primary adverse outcome of GMOs lowering the survivability of GMO crops is their identical gene combination. Thus, if one attempts to overcome this issue in producing GMO foods, the future of biodiversity may change without the need to stop GMO research.
Some scientists are focusing on ways to curb the impact of GMO crops on species living in the natural environment. Making some organisms infertile is an option that may stop crossbreeding and ensure that modified genes are not entering the genetic pool (Landry). Nevertheless, this approach also complicates the production of foods since it eliminates the option of using the same crops several times. Therefore, while it may help protect genetic diversity in the short term, it can damage the food supply.
Another strategy for acknowledging the problem of diversity is based on improving the process of genetic modification. Piaggio et al. argue that the obstacle of GMOs containing a similar set of traits can be overcome by diversifying the pool of used genes (97).
In this case, the solution lies in preserving biodiversity through both natural and synthetic means. Using this approach, scientists can collaborate to increase the success of species conservation by developing complex GMOs that would not cause a situation similar to the 1800s Irish famine. As Piaggio et al. point out, the current efforts to preserve natural genomes are not successful enough to preserve biodiversity (98). Assistance from synthetic biology, which has the opportunity to modify the genes in many ways, may attempt to overcome this issue.
Dietary habits are inseparably connected to ones culture and traditions. Therefore, to understand ones culture-specific needs and the challenges that one faces in a new cultural environment, an assessment of dietary habits is essential. By taking a close look at some of the patients cravings, one will be able to develop a more profound understanding of patients needs (Kittler, Sucher, & Nelms, 2017). In the case under analysis, a 34-year-old male Mexican immigrant from a neighbors house was interviewed. The respondent answered several questions about his daily meals, food preferences, types of food that he did not like, traditional Mexican dishes, food preparation practices, and other relevant issues.
The results of the interview indicated that the patients diet is very rich in proteins yet lacks calcium. Therefore, products such as cheese, yogurt, beans, almonds, and fortified foods, as well as some less obvious choices such as salmon, can be seen as important additions to a typical Mexican diet. Because of the lack of calcium and folacin, as well as several crucial vitamins, including A and C, patients of Mexican origin require additional assistance in choosing their daily meals (Pilcher, 2017). In order to help the respondent to retain his culture and at the same time develop healthier habits, one must consider slightly shaping the diet.
Key Insights
The respondent explained that most of his choices of food were defined by two primary factors, which were Mexican culinary traditions and financial opportunities. As the respondent explained, he would buy healthier food if he could afford it. In addition, a substantial lack of dairy products in his menu should be regarded as a reason for concern. The food that the patient chooses for his daily menu could also use more vitamins, particularly A and D. Specifically, the respondent must include fish oils and liver in his diet; otherwise, dealing with current health issues might become a problem.
The interview has also shown that financial issues caused by the lack of job opportunities and options for education have affected the patients food choices to a considerable degree. As the respondent explained, he would switch to a healthier choice of products if he could afford to buy food that is rich in vitamins and nutrients. Therefore, addressing social concerns is an important step in handling poor dieting choices to which a large part of Mexican Americans resorts.
Applying the core and complementary food model to the diet described by the respondent will reveal that the dominant culture has had a minor effect on his dietary habits. Specifically, the core foods consumed by the interviewee reflect the Mexican culture fully and point to the strong influence of the agricultural traditions that are characteristic of Mexicans (Pilcher, 2017). For instance, the interview participant stated that vegetables, particularly tomatoes, onions, and especially chili pepper and cumin, are essential components of his daily meals.
However, slight changes that the participants tastes have undergone after the exposure to the American culture are also noticeable. For example, he stressed that he liked sweets and soda. In addition, the respondent emphasized that he was getting used to eating fast food whenever he had no time for cooking a regular meal or was too tired to do so. Therefore, a process of assimilation is becoming increasingly pronounced in his current tastes (Kittler et al., 2017). One might argue that the identified trends are currently only associated with his secondary products, yet they also point to the presence of an acculturation process, or, possibly, even the development of assimilation.
The current cooking habits of the interview participant are also evocative of the Mexican culture, even though some traces of the American influence can be spotted. For example, the respondent confessed to using many spices, preferring complex textures, and cooking stews regularly. The interview participant also has rather specific habits of taking meals. For instance, he mentioned that, when living with his family, he used to perceive weekly dinners as an important process in which the entire family took part. Furthermore, the roles of each family member, as well as the general hierarchy, became evident during family meals. For example, the head of the family would receive the meal first. In addition, numerous guests were invited for weekly family dinners. However, now that the respondent lives away from his family, he prefers having a meal alone and has become somewhat indifferent toward the significance of a social or familial hierarchy during a dinner.
The information provided by the respondent has also shown that his current diet consists of a large portion of fat and sugar. While the latter is an acquired taste, the former is a constituent of a range of Mexican dishes. The presence of a massive amount of fats is a risk factor that affects the health of the respondent negatively. For instance, the specified type of food contributes to a fast development of weight issues, which may start at being overweight and slowly lead to obesity (Kittler et al., 2017). Moreover, the consumption of saturated fats increases the levels of cholesterol and the subsequent risk for heart disease (Pilcher, 2017). Therefore, the current diet needs a significant change.
Reaction
The interview has shown that changes in the food culture of a particular ethnic group are representative of sociocultural alterations happening in modern American society. Moreover, I was genuinely surprised to find out that the respondent has experienced acculturation only slightly and has mostly retained his culture-specific food habits. On the one hand, the observed phenomenon can be defined as the effect of cultural appropriation in modern American society. By borrowing certain elements of a foreign culture and incorporating them into the American one, local residents create a demand for culture-specific food, among other elements.
However, claiming that the current dietary habits, meal patterns, and cooking traditions of the respondent are fully devoid of any outside influence would be wrong, either. Nevertheless, the observed phenomenon is not a negative one since it does not lead to the detriment of the participants cultural development. Quite the contrary, the fact that new elements, ideas, and philosophies are incorporated into his current framework is the sign of a positive change. The fact that his culinary legacy is evolving and acquiring new elements shows that the respondent is willing to have original experiences.
Nevertheless, the respondent does not seem to have reached the acculturation phase yet in his process of adapting to the American environment. For example, the fact that there is a deficiency of certain elements such as calcium in his diet proves that he could use the assistance of a healthcare practitioner. As a result, a significant improvement in the choice of food is expected. The identified change should not be regarded as a step in acculturation. Instead, it should be seen as a chance to introduce a positive change to the interviewees diet.
Conclusion
Due to a combination of flaws of the traditional Mexican diet and negative influences of the American one, the interviewee should change his current eating habits. Although the influence of the American culture has not been extraordinarily strong, it has led to a significant shift in the perception of food intake and the range of consumed products. As a result, the interviewee has developed a propensity toward sweets and food rich in fats. The alterations in his diet described above are likely to cause health issues. Particularly, the respondent may develop heart disease in the future.
The interview participant does not experience any lack of cultural representation regarding the food of his choice in his current area of residents, which can be explained by high levels of cultural appropriation. Although the observed phenomenon may cause damage to the Mexican culture by diluting it with the elements of the dominant American one, it also helps the interviewee enjoy the meals that he used to have in Mexico. Furthermore, the interviewee claimed that the introduction of American culture elements into Mexican cuisine helped the latter evolve and develop.
Therefore, it is recommended that the interviewee should consider adding several items to his current menu. Although the proposed change will make his food choices less authentic, it will help him retain his good health. Additionally, by incorporating new elements into his Mexican diet, the respondent will contribute to the further development thereof.
References
Kittler, P. G., Sucher, K. P., & Nelms, M. (2016). Food and culture (7th ed.). Boston, MA: Cengage Learning.
Pilcher, J. M. (2017). Planet taco: A global history of Mexican food (2nd ed.). New York, NY: OUP.
According to Schlosser, the expansion of the fast-food industry is influenced by major adjustments in American culture. This resulted from the lowering of the hourly wage of most US workers from 1970. This made many mothers seek other jobs where most of them work outside their homes. This led to a trend where many of them rely on fast foods for their daily meal instead of preparing their own meals at home. In addition, most mothers tend to buy and stock these fast foods in their homes for their familys daily consumption creating more demand for these foods at home.
The dependency of most mothers on fast foods rendered their families no other option other than following the same trend. In terms of businesses, the fast-food industries seem to replace small businesses as more American civilians tend to prefer these fast foods other than a home-prepared meal. According to Schlosser, companies like McDonalds corporation seem to dominate the food industry as their target children and their parents. They deal with beef, pork, chicken, and potatoes that in most cases tend to add the amount of cholesterol to the body. Cholesterol is vital to patients suffering from diabetes or even obesity. However, many Americans do not seem to be alarmed rather they seem to opt and appreciate the fast-food culture.
In addition, he observed that technology changes have made many people be workaholics leaving little time for preparing meals at home as well as paying very little attention to the kind of food they eat i.e. whether it is balanced or not. Further, he argues that the growth of the fast-food industry over the years was triggered by their exclusive advertisements that seem to convince many Americans that fast foods are the best. They appeal to the civilians by convincing them that it is the American culture and its unique, hence many Americans have come to appreciate and respect it blindly.
More so, most of the fast foods target schools for their businesses by offering sponsorships that tend to be conditional i.e. if they donate books they tend to promote their products in these schools, contrary to adhering to these terms and conditions they stand to lose the sponsorship. Others have opted for the high schools to sell fast foods to students in their cafeterias; this contributed to the expansion of these corporations profits at the expense of young Americans. The extensive opening of kiosks in high schools that sell exclusively fast foods has led to the expansion of the fast-food industry as many students have been accustomed to the daily consumption of these foods.
Further, Schlosser observed that the meat industry has been exploiting workers who happen to be immigrants in their efforts to make big profits. They normally do not mind the health of these workers yet they understand the dangers prone to these workers. The appraisal of fast foods has made the health of many Americans deteriorate from good to worse, just in the name of making money. The extensive use of very sharp equipment to slaughter makes the workers prone to cumulative trauma disorders (CTO).
These chronic injuries such as tendonitis and tenosynovitis destroy the soft cells, nervous system, and tissues that may cause crippling and organ mutilation or dysfunction. Most of the researches carried out reveals that many of these factory workers suffer from musculoskeletal disorders. These are mainly caused by the vibrating knives and other equipment applied for meat extraction and processing.
According to pollan, the farm bill has been in the forefront to promote the consumption of fast foods with most of them being processed hence not appropriate for consumption in large amounts in a society where diabetes and obesity seem to be prevalent. The bill tends to promote the usage of hydrogenated oils and corn syrup that contain a large amount of fructose by subsidizing the farmers of the corns yet the government understands the hazards associated with these foods. In addition, the bill endorses factory farming by grants and subsidies despite these companies polluting the environment with their wastes. Further, the bill seems to favor the consumption of soft drinks like coca-cola instead of water where these soft drinks enjoy the tax cut by the government compared to water industries.
On the international front, the effects of the bill have prevalent in other countries that produce these crops that include cotton, corn, wheat, and Soya beans, which tend to be favored by the bill where many of these countries tend to be encouraged by being offered grants and subsidies to produce more of this products. The production of more wheat tends to make fast foods easier to produce compared to other more nutritious and healthier foods that are never favored by the bill in terms of their production costs, distribution, and marketing.
However, the reformation would greatly change the fast-food culture adopted as the bill exclusively seems to promote the consumption of processed foods and soft drinks, rather than naturally produced foods without chemicals. The subsidies offered tend to lower the prices of these foods in the market making them affordable by many Americans at the expense of their health. On the other hand, the prices of agricultural foods tend to soar high rendering them unaffordable. Therefore, reforming the farm bill would greatly influence the preference of fast foods, as it would make naturally produced foods affordable.
Conclusion
The excessive consumption of fast foods is injuries and hazardous to human health due to the fact that many of these foods contain high levels of cholesterol and fats that tend to various kinds of diseases such as heart diseases and dysfunctional of other body organs as they t5end to block the veins and arteries. The major causes of these foods consumption are their easy accessibility, change in culture, and the policy changes that tend to favor the production and consumption of fast foods at the expense of other agriculturally produced foods. These agricultural foods tend to be nutritious, less hazardous but they have been rendered expensive as the farm bill does not support their production at all rather promotes the production and consumption of fast foods. In addition, they have been attributed to the increase in diabetes and obesity cases in America and other developed countries due to their high levels of fats and cholesterol.
References:
Schlosser, E. Fast food nation, Houghton Mifflin publishers, New York 2001.
Bonnie RJ, Fulco CE& Liver man CT (1999) Reducing the burden of injury: advancing prevention and treatment. National Academy Press, Washington, DC: Institute of Medicine.
The time period for storing different types of food directly depends on the amount of lipids in each product and their susceptibility to oxidative rancidity. As a result of oxidising lipids with polyunsaturated fatty acids during the storage period, the quality of food deteriorates and changes in flavour and colour. Therefore, researchers and experts in food quality are interested in determining suitable approaches to storing products that directly address oxidation in foods containing different types of lipids (Matumoto-Pintro et al. 2017). The purpose of this paper is to discuss the factors influencing oxidative rancidity in relation to food with lipids and to analyse techniques applied to storing such foods.
Factors Affecting Oxidative Rancidity
Oxidation is a process in which molecules from the lipid family change as a result of oxygen. This process usually leads to a decrease in the biological activity of triglycerides, phospholipids, polyunsaturated fatty acids, carotenoids and phytosterols, and the development of unpleasant flavours and discolouring of foods (Ahmed et al. 2016; Matumoto-Pintro et al. 2017). Additionally, oxidative reactions in lipids lead to the formation of harmful toxic compounds affecting overall food quality (Calligaris et al. 2016). From this perspective, the progress of oxidative rancidity in foods with a high percentage of lipids depends on environmental aspects and packaging issues. According to Calligaris et al. (2016), food characteristics and qualities of lipids easily change due to factors such as oxygen, temperature, humidity, and specifics of packaging products (see Table 1). Due to lipid oxidation, the shelf life of various types of foods is reduced due to the effect of the quality of polyunsaturated fatty acids.
Table 1: Environmental and Packaging-Related Factors Affecting Oxidative Reactions in Products. (Calligaris et al. 2016, p. 1905).
Approaches to Storing Food
Certain techniques used for storing food with a high percentage of lipids to prolong the shelf life include guaranteeing the quality of packaging and focusing on an appropriate temperature and humidity regimen. Certain types of products are expected to be stored only in refrigerators to avoid oxidation and prolong storage periods (Ahmed et al. 2016). It is important to ensure that products with polyunsaturated fatty acids, including fish and other sea products, are not exposed to air during storage (Ahmed et al. 2016; Calligaris et al. 2016). To monitor oxidative rancidity, experts examine such indicators as the peroxide value, acidity, anisidine value and others with the help of certain methods, for example, spectroscopic testing (Calligaris et al. 2016; Table 2). This approach tests the impact of certain conditions on oxidation in lipids depending on changes in storing foods (see Table 2).
Table 2: Indicators of Oxidation Reactions and Methodologies to Test Them. (Calligaris et al. 2016, p. 1905).
Conclusion
Many products are at risk of seeing a reduction in quality within a short period of time because of observed oxidative reactions in lipids, particularly with regard to polyunsaturated fatty acids. As a result, the quality and features of foods change in association with oxidative rancidity. In order to address these processes during the shelf life of foods and their storage, it is necessary to follow certain rules on how to pack products and what environmental conditions to guarantee. Moreover, it is also important to regularly conduct quality tests to monitor changes in the various indicators that determine oxidative reactions in lipids in foods.
Reference List
Ahmed, M, Pickova, J, Ahmad, T, Liaquat, M, Farid, A & Jahangir, M 2016, Oxidation of lipids in foods, Sarhad Journal of Agriculture, vol. 32, no. 3, pp. 230-238.
Calligaris, S, Manzocco, L, Anese, M & Nicoli, MC 2016, Shelf-life assessment of food undergoing oxidationa review, Critical Reviews in Food Science and Nutrition, vol. 56, no. 11, pp. 1903-1912.
Matumoto-Pintro, PT, Murakami, AE, Vital, ACP, Croge, C, Da Silva, DF, Ospina-Roja, IC & Guerra, AF 2017, Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants, Food Chemistry, no. 228, pp. 463-468.
It all started in postwar America where the life became all too frenzied with growing number of singles living on their own in time-poor societies. Fast food industry simply began with hot dogs and hamburgers in western states of America. In early 70s, Fast Food restaurants mushroomed not only as a big industry of cheap eatables, but also as the biggest employment sector (Schlosser 4). Schlosser notes that in 2000, Americans spent $110 billion on fast food.
The scale of this massive industry has now gone global, with thousands of fast-food restaurants being opened every year. Though it remained strictly American until mid-1970s, the Fast Food saga had landed in Europe and other developed countries by that time. McLeod and McGees study in 1990 concludes that the number of fast-food restaurants in Hong Kong grew by staggering 1200% from mid-70s to mid-80s (Schell, Smith 197). Now fast-food restaurants of international chains can be seen in every nook and cranny of underdeveloped countries.
Main text
Fast food became an easy solution to needs of fast-track life in developed countries. For last four decades this industry has earned billions owing to working individuals and targeted marketing for youngsters. A research report by Ofcom in Britain highlights the reasons behind, which are similar for any developed country. Lifestyle trends like rising incomes, longer working hours, more working mothers, time constraints and cash-rich parents, tend to support a convenience food culture'( Ofcom).
Another fact which is common in developed and underdeveloped countries is growing snacking culture amongst youngsters. All these dynamics have collectively contributed to huge market building of fast-food chains. But apart from this massive success, fast food has triggered a global debate about its authenticity. Junk food is now used synonymously for fast food. There has been worldwide upsurge of criticism on fast food chains for triggering the early age obesity, diabetes and other problems.
This criticism can be grouped into two prominent streams. The first group is the most prevalent which puts the whole blame of recent hype in early age diseases on fast food restaurants. This group appeared as early as in 1986, when some activists of London Greenpeace formulated and distributed leaflets bursting with accusations on McDonalds (Schlosser 245). Though some of these blames were fabricated, many were able to attract global attention. Factual blames also found evidence in studies conducted around the world. Now this group has transformed into thousands of public health communities worldwide who consistently oppose fast food consumption.
The other group is one that calls for the responsibility of people about eating, and that of parents. But the counterargument, as almost always asserted by the first group, is that the huge marketing campaigns of fast food chains are reversing all efforts to keep youngsters away from junk food. Various reports and studies signify the trends of huge marketing campaigns of fast food chains and the significant correlation this has with fast food consumption.
It is noted that the food advertising expenditure of large food chains is growing more than the sales. A report published by International Journal of Behavioral Nutrition and Physical Activity in 2004 stressed that food-marketers are specifically targeting the children and adolescents with intense advertising practices. Consequently, it was estimated that US adolescents spend $140 billion a year on fast food. Children under 12 years of age spend another $25 billion, but may influence another $200 billion of spending per year (Story, French).
While strong criticism campaign by public health communities against fast-food chains in the States and Europe has created significant responsive awareness, the epidemic has just struck underdeveloped regions with full blow. While west is striving to adopt healthy nutritious life, people in poor countries are standing where Americans in the 1970s were. Fast food restaurant gives, according to general perception, a westernized feel .
Stop by a fast food restaurant on a highway, walk-in through glass doors, feel the cool airbrush through, listen to fast track western music, get into queue in front of elegant counter, read through backlit menus behind the uniformed teenagers, place your order, pay and get a packed burger with fries within five minutes. Eat-in or takeaway, both feel trendy. Now even larger chunk of sales of big chains is coming through home-delivery . You feel like not cooking yourself, just pick up the phone, dial a four-digit code, listen to a voice who already knows your name and address, place your order and see the delivery man on your doorstep within twenty minutes. This is called convenience in time-poor, cash-rich societies.
Fast-food chains in third-world countries have come in a multifaceted package. These chains drew huge foreign investments in poor countries, created millions of jobs, provided franchises to local entrepreneurs, and raised the living standard through that westernized feel. But it goes back to how much big food chains can exploit the urge for westernization. Several of the accusations in London Greenpeace leaflets concerned third-world countries. They accused McDonalds of selling unhealthy food, exploiting workers, torturing animals and above all, promoting third world poverty (Schlosser 245). All this, surprisingly enough, is being witnessed today on massive scale.
Summary
Amid all the hype and opposition, Fast food chains are making billions, spending as much on advertisement, and reaching every corner of world. Today they seem to assert, there is no stopping Fast Food epidemic.
Bibliography
1. Schlosser, Eric. Fast Food Nation: The Dark Side of all American Meal. 2001. Houghton Mifflin Books.
2. Schell, Lawrence M., Alan Bilsborough and Malcolm T.Smith. Urban Ecology and Health in the Third World. 1993. Cambridge University Press.
3. Office of Communication. Food advertising in context. Childrens food choices, parents understanding and influence, and the role of food promotions. 2008-03-09. Web.
4. Mary Story, Simone French. Food Advertising and Marketing Directed at Children and Adolescents in the US. 2004 1-3. Web.
Do we live to eat or do we eat to live? Have you ever thought of it before another sandwich enters your mouth? The truth is that if Americans were more concerned with what they eat the nation would look and feel significantly healthier than it does now.
If we look back at generation ago tendencies in American eating habits and traditions we will see that three-quarters of the meals consumed in the United States were made at home. Nowadays, there is a drastic change in meals preparation: most of the meals that Americans eat today are prepared outside the home; fast-food restaurants prevail among possible ways not only to have a bite, but to have a substantial meal, as well.
The rise of fast food industry is obvious in contemporary American society: about half of the money used to buy food is spent in fast food restaurants. If in 1968, McDonalds had 1,000 restaurants, today the corporation counts about 30, 000 and 2,000 new ones each year (Schlosser, 2001, 123). The current situation is that Americans now spend more money on fast food than they do on higher education, personal computers, software or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos and recorded music combined. (Schlosser, 1998, 23)
At first sight, this fact does not render any negative features of American eating habits; moreover, fast food can taste pretty good.
But what they [Americans] may not know about is the cocktail of chemicals that gives the French fry its taste nor the grisly events in the slaughterhouses that can put something nasty in the burger along with the beef. (Schlosser, 2001, 234)
The meals that Americans eat are made at every step, from the farm to the ovens in a commercial kitchen. And not every consumer thinks of the way this or that meal is produced and of the drastic consequences that this production will have for his or her health.
Aside from the salad greens, tomatoes and some toppings, most fast food arrives at the restaurant frozen, canned, dehydrated or freeze-dried. A fast-food kitchen is merely the final stage in a vast system of mass production. Americas favorite foods, like its automobiles and television sets, are now manufactured by computerized, highly automated machines. (Schlosser, 2001, 345)
Can mass production take care of a particular customers health? Isnt it the customers own concern to select the food not only by the way it tastes, but by the way it impacts his or her health?
The result of Americans neglect of what they eat, or, to be more exact, neglect of the impact that fast food has on their health is that The United States is now characterized by the highest obesity rate of any industrialized nation in the world. More than half of all American adults and about one-quarter of all American children are now obese or overweight. The tendency is a direct consequence of the rise of the fast food consumption during the last few decades (Schlosser, 2001, 256).
So, do we eat hamburgers or do they eat us? Being a rather rhetoric, this question needs urgent answering. Otherwise, next time the problem of what we are eating will be discussed by huge machines the existence of which is impossible without Coca-Cola and French fry human Americans will not exist any longer.
Works Cited
Schlosser, Eric. Fast-Food Nation: The True Cost Of Americas Diet. Rolling Stone magazine. 1998: 19.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Houghton Mifflin Books, 2001.
Siclair, Upton. The Jungle: The Uncensored Original Edition. See Sharp Press, 2003.
Whole Foods was established in 1980 after the merger between Safeway store and Clarksville Natural Grocery. The companys expansion strategy began in 1984 when it started acquiring other existing food chains.
In 2004, the company managed to enter the United Kingdom market and consequently acquired quite a good number of food chains. Before the close of 2008, Whole Foods established more food chains although some of them were closed down after a short duration. It is worth to mention that Whole Foods is one the leading organic and natural foods supermarkets across the globe.
The high performance level of the company is linked to the companys mission statement which entails the provision of products that enhance the overall wellbeing and vitality of its customers. The latter has been attained by ensuring that customers are supplied with the highest quality products. The aspiration of the company is to achieve international recognition by producing unique organic and natural foods and also increasing its retail outlets.
The companys expansion strategy
The expansion strategy of the company focuses on increasing supply in order to help the company meet the growing demand for both the natural and organic foods. The increasing demand is attributed to the entry of new buyers in the marketplace. In order to achieve the desired level of expansion, the company has continued to invest substantial level of resources in different areas especially in political reforms. This is due to the current regulations from the government that restricts the quantity of organic farming.
Moreover, the level of research and development that focuses on the production of staple organic products has also been intensified. The company also puts a lot of emphasis on the placement as an expansion technique. Whole Foods targets customers with income levels that are above average and also ensures that its stores are placed in areas where almost half the residents have at least some college education. The company believes that such a population is in a vantage position to support healthy, environmental, and nutritional values.
The current number of distribution stores and retails outlets is an indication that the company is performing considerably well in its operations. In order for the company to achieve the desired growth levels, there is great need to continue investing in both sales and financial research. This is based on the fact that any given company should not merely focus on education level and income when expanding its operations.
Whole Foods key strength or weakness, opportunity or threat, that justifies why the expansion strategy should be continued
A major strength lies in the companys ability to provide quality and high standard products. Customers who purchase natural and organic foods from the company are guaranteed high levels of satisfaction. In addition, the company enjoys a strong company management equipped with economic value and improved systems for providing employees with incentives. These strengths are very helpful to the company as it undertakes its expansion strategy.
Giving incentives to employees serves as one way of motivating them since it increases their participation in expanding the companys operations. However, it is vital to note that the companys effort to expand is likely to be hindered due to the high prices charged on some of the products. In order to overcome this weakness, the management should explain why some of the products are more expensive than others. This will make customers to remain loyal to the company.
The expansion of Whole Foods is also justified based due to the fact that the company has a very attractive market share and also holds a strong position within the targeted market. This implies that it is capable of realizing a more profitable and stronger position by expanding to new markets. The companys key opportunities include increased recognition within the organic or health food industry, and brand image enhancement within the surrounding community.
By continuing the expansion strategy, Whole Foods can increase the level of its sales and increase demand for its products by attracting new customers. In addition, the company finds it easy to promote the organic foods while enhancing the brand loyalty and image. It is highly likely that Whole Foods will continue to expand in other areas and consequently increase its profitability and market share.
On the other hand, Whole Foods faces key threats such as increased supply of organic food substitutes from the local grocers and high prices on some of the companys products. This means that it is necessary for the company to come up with appropriate strategies that may help it to retain its current customers and attract new ones. By so doing, it will be possible for the company to continue with its expansion programs.
In my view, I believe that Whole Foods is justified to continue with its current expansion strategy since it enjoys significant strengths and opportunities that give it a competitive power over other players in the same industry. However, the company should address the key weaknesses and threats that are likely to affect its expansion strategy. For instance, Whole Foods can gain significantly by reducing the price of some of its products alongside improving quality. This prevents customers from shifting their interests to other competitors.
Five Guys is one of the fastest growing fast food chains in the USA and it is now expanding overseas. Remarkably, it was set up in 1986 by Jerry Murrell and his family (Burke, 2012). At present, the chain includes 1,039 stores in the USA and Canada. Estimated revenues surpassed $1 billion in 2012 (Burke, 2012). It all began with a start-up capital of $70,000. At present, the business is growing at a great pace. One of the reasons for such a success is the thoughtful philosophy of the fast food chain.
Admittedly, all fast food chains stress the attention they pay to quality. Fast food restaurants claim they provide their customers with best products (Neather, 2013). The chain Five Guys also believes that it is a must of a fast food restaurant to offer high quality products. At the same time, one of the most important characteristic features of a fast food restaurant is time, i.e. people go to these restaurants to save their precious time.
This is where one of the most distinctive features of Five Guys can be found. Murrell believes fast service is important but he also knows that several minutes saved while making a hamburger can negatively affect the quality. This is why the chain does not have drive-thru windows.
Murrell notes that first people thought it was unreasonable, but the customers appreciated it ( 5 reasons, 2010). Another peculiarity of Murrells philosophy is his way to treat a customer. He claims, Treat the person right, hell walk out the door and sell for you ( 5 reasons, 2010). Thus, unlike other fast food chains, the chain does not resort to extensive advertising campaigns. They benefit from the word of mouth. The number of restaurants and Five Guys fans proves that Murrells philosophy works.
It is necessary to note that Murrell got it right from the very beginning. Murrell wanted his restaurant to be a place where people could have delicious hamburgers. He has focused on quality of products and services. Interestingly, Murrell used to fine his own sons when they were late for work (Burke, 2012).
This concept is still strong as Murrell keeps watching his employees. He notes that he encourages his employees to comply with the rules ( 5 reasons, 2010). It is also necessary to point out that the major focus is made on burgers and Five Guys fans claim that the Five Guys burgers are the best (Neather, 2013). Therefore, keeping to values is a beneficial philosophy.
Nonetheless, apart from the right philosophy, it is possible to single out three more reasons why the chain has become that successful. The first reason to be discussed is external. Researchers claim that there has been an increase in demand for burgers (Hickey, 2013).
Popularity of burgers as well as fast food restaurants has been growing steadily. Numerous fast food chains are being opened worldwide. This can be explained by the great pace people have to live at. People simply have no time (and, to be honest, money) to eat out in restaurants or at home.
The second reason is concerned with Murrells consistency. Thus, he has been consistent in everything. He controls quality of products and services and he is eager to keep the same trends in franchisees stores as well. The third reason to be considered is wise management. Jerry Murrell has made wise management decisions. He was not afraid to take risks; he used to take loans when banks did not believe in his success (Burke, 2012). The family worked hard and it paid off.
Finally, it is important to note that there is one more secret that helps Five Guys prosper. Murrell states that it is important to treat people right. It refers to the customers as well as employees (Joiner, 2012).
Jerry Murrell claims that his employees earn good salaries and he even tries to encourage franchisees to keep up with such standards. He also notes that he does not invest in advertising as he thinks it is more important to develop proper relationship with customers and employees. The money, which others spend on advertising, Murrell spends on salaries and perks for employees.
There are varied bonuses for effective employees in the chain. Therefore, the employees in Five Guys are financially motivated to work hard. Apart from salaries, the employees also get some perks. Health insurance is one of these perks (Joiner, 2012). Of course, Murrell sets high standards, but he is also ready to reward those who work as hard as his family.
To sum up, it is possible to state that Five Guys is one of the most successful and popular fast food chains in the USA at present. The chain is a family business which is now expanding worldwide. There are a number of reasons for such a success.
The increased demand for burgers, high quality of products and services are major reasons for the success of Five Guys. However, there is one more reason. Jerry Murrell has always tried to treat people right. Customers and employees appreciate this. Five Guys does not invest much in advertising campaigns as there is no need in this. Word of mouth is working for Murrell at present.
One of the essential elements of a business plan is a marketing plan. An effective marketing plan for a business requires an intelligently considered base, upon which a business gets to penetrate its target market with ease.
Through a marketing plan, a business gets to outline all its marketing strategies and efforts. Two cardinal elements that define the function and effectiveness of a business plan are strategy and procedure. A marketing plan also entails identifying and explaining the opinionated, monetary, shared, scientific, and intellectual environments that will support a business.
In addition, a marketing plan also develops a SWOT analysis for a business by identifying the strengths and weaknesses presented by the internal business environment, as well as identifying opportunities and threats to a business from the external environment. Bay Health Food Company is a business operating under five different environments, which present their own unique threats towards the actualization of its corporate goals.
Threats
Threats in this context refer to something that has an intention or ability to inflict harm on a business. Threats to a business come from the external environment. For the case of Bay Health Food Company, there are numerous threats posed by the five environments that support its operations. The first threat is high competition from existing food markets.
Many supermarkets in Canada are currently rebranding, as a response to the dynamic nature of food market in the country. This will likely pose a huge threat to the marketing strategies and efforts of the business due to high competition for market leadership and customers. Most food markets in Canada have a high matching percentage on the products sold, thus the need for Bay Health Food to identify those threats and eliminate them.
The second threat is the current economic situation in Canada. Canadas economic performance is quite poor, and the government has been implementing numerous policies to help boost the economy.
Such policies are likely to pose a huge threat to the businesses marketing plans due to limitations on the scope of operations, and high cost of operations. Lack of economic regulations on businesses can easily crumble down a countrys economy, thus the move by the government to regulate how business conduct their activities and the valuing system used on various products.
The third threat to the business is ignorance by Canadas population about organic foods and their numerous benefits. Most of the foods sold by Bay Health Food Company are organic. The fact that most consumers in Canada prefer to consume natural foods despite their high costs, may pose a huge threat to the anticipated success of the company in the market.
It is very hard to convince people to change their culinary culture, especially if it has a connection to their national culture. The company may also experience a hard time making any reasonable impact in Canadas food market due to government regulations on organic foods.
Government regulations often pose huge threats to marketing activities of a business, as they can change anytime and a business will be required to conform to regulation touching on their businesses. This often creates a need to reorient prior plans in order to align them with new regulations. Other possible threats include high cost of operation and the unpredictable nature of customer needs in Canada.
Conclusion
Because all the five environments supporting the business will keep changing, it is important to revise all marketing strategies on a quarterly basis. Although it may increase the cost of operating the business, it is important for a business to achieve and maintain its leadership in the highly competitive Canadian market. The purpose of the regular revisions is to identify and eliminate emerging threats that can cripple business activities.