eng201

Annotated Bibliography.

2009-08-20T15:19:00.000-07:00

Waterman, F., & Ibrahim, J.. (2009). Foodborne Outbreaks and Agricultural Practices: Should Public Health Prevention Start in the Field? Journal of Environmental Health, 71(7), 61-3. Retrieved August 20, 2009, from ProQuest Health and Medical Complete. (Document ID: 1650912981). <http://proquest.umi.com/pqdweb?index=8&did=1650912981&SrchMode=2&sid=1&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1250806721&clientId=4130.>
Agricultural practices have increasingly facilitated the development of these outbreaks. Since many foods are consumed raw, once a food product has been contaminated during the agricultural process, an outbreak may be inevitable. very enlightening source on present agricultural practices and its effects.

Final Essay

2009-08-20T15:05:00.000-07:00

Oritseweyinmi Onosode

http://mimieng201.blogspot.com/

Essay, 2

Word Count, 1571.

Technological Advances in the Fast Food Industry: The Underlying Effect on Americans’ Health and Economy.

Presently, foodborne pathogens cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths a year in the United States as opposed to the 940 confirmed outbreaks reported between 1970-1972 (CDC). Although foodborne diseases are common, only a fraction of these illnesses are routinely reported to CDC because a complex chain of events must occur before a foodborne infection is reported; a break at any point in the chain will result in a case not being reported (CDC). Although this rise in foodborne illnesses has been caused by many complex factors, much of it can be attributed to the technological advances in food production in America; an advance that has its reaches in the economy as well.

Technology which is an integral part of every culture and society is a societal artifact which incorporates the knowledge that deals with the creation and use of technical means, and their interaction with life, society and the environment. Any advancement in technology therefore, especially in relation to a society, is viewed as a definite improvement for that society. However, with respect to the fast food and related industries and America at large, these advances have proven to be rather cumbersome in its underlying effects.

Chopped or minced beef is definitely not a new innovation, dating as far back as the Russian medieval times; it was eaten raw and was called beef tartare. Introduction of the raw beef to fire, brought about ‘hamburger’ named after a German city, although the meat was beaten till it was tender and not ground as it is known today. Fast food dates as far back as the early years of the twentieth century. White Castle as pioneers of the hamburger chain placed their grills in direct view of customers, to dispel the hamburgers tawdry image; an antithesis of the food processing and making within the fast food industry of today. The fast food industry in its early days, involved short order cooks, carhops (waitresses), and bus boys (Schlosser 19 -20).

The McDonald brothers are credited with the transformation and revolutionizing of the fast food industry. They can also be credited with ‘de-skilling’ the fast food workforce. Eric Schlosser writes that “they divided the food preparations into separate tasks prepared by different workers. To fill a typical order, one person grilled the hamburger; another “dressed” and wrapped it… for the first time, the guiding principles of a factory assembly line were applied to a commercial kitchen” (20). The Fast food industry as well as the restaurant industry advertised an array of technological wonders such as the Fone-A-Chef, Teletray, ElectroHop, Motormat (which was an elaborate rail system transporting foods), and the Miracle Insta Machine (23-24). This new method of food production and processing soon had an effect on the capitalistic system of the American economy. America has always prided itself on its capitalistic and versatile economy, a free market for all. However, with the introduction of these technological devices as well as low food prices, labor cost for these fast food outlets reduced and business thrived but other outlets and restaurants that could not compete shut down. The introduction of these advanced technological appliances into commercial kitchens, and the adoption of the factory assembly line, brought about fast service, increased customers and increased throughput. This therefore facilitated the rapid growth of the fast food industry and subsequent franchising within every state; all facilitated and enhanced by the booming auto industry and construction of interstate highways. The simplicity and uniformity within the fast food industry spawned imitation in the retail economy of America. The ability to replicate the same retail outlets nationwide was on the rise and soon enough, a limited number of companies run by a select few, owned royalties from the vast number of franchises that opened. These corporations presently employ a large population of American workers and a large percentage of these workers, do not have advanced educational skills as this is not required for employment in such a ‘de-skilled’ workforce.

The fundamental law of economics which states that as demand increases so will supply, came into play in the fast food and restaurant industries. With the subsequent increase in franchises and customers, the need for raw supply also increased. The conformity and uniformity that is the trademark of the fast food industry with respect to their products, led to a subsequent transformation of the potatoes “french fry” and meatpacking (both beef and poultry) industries. Eric Schlosser writes that “in 1968, McDonald’s bought ground beef from 175 suppliers; a few years later…McDonald’s reduced the number to five” (136). A conglomeration of small sole proprietorships occurred. Large firms bought up smaller ones making even larger cooperation’s and soon enough, the capitalism within the meatpacking industry eroded. Large Corporation’s virtually controlled the industry. Consolidation became the rule of the industry. Competition in the market was minimal and individuals who could not keep up, sold out. This has had a rather lasting effect on the agricultural economy:

William Hefferman, a professor of rural sociology at the University of Missouri, says that America’s agricultural economy now resembles an hourglass. At the top there are about 2 million ranchers and farmers; at the bottom there are 275 million consumers; and at the narrow portion in the middle, there are a dozen or so multinational corporations earning a profit from every transaction. (qtd. in Schlosser 119)

The introduction of technological inputs into food processing and delivery has gone beyond the economic outlook into the health sector. The vast number of franchises whose successes are dependent on the supplies of a select number of producers has led to a reckless abandon within the meatpacking industries with regards to production outcome and meeting the demands, while geared towards maximizing profit. The meatpacking industry has had a long history of having poor sanitary conditions, hazardous working conditions and more recently, harboring pathogenic organisms responsible for foodborne illnesses. Animal slaughter, meat packing, and meat processing are difficult, dirty jobs that see a high rate of employee turnover. Key workplace hazards for meat and poultry laborers include excessive processing line speed, work spaces sullied with animal remains, cutting in close quarters, and cumulative stress disorders due to repetitive motions. These hazards definitely reflect on their productivity and the effects are thus seen on the products they manage. Not surprisingly, these technological advancements have created new problems that did not exist a hundred years ago. With the technological inputs into the rearing, slaughtering and packaging of meat, highly toxic pathogens have emerged. In the bid to curb this effect, more technological inputs have been introduced. Such highly advanced implementations have also had widespread effects. Implementations such as irradiation and use of antimicrobial agents at a range of doses to prevent diseases, has led to multi-drug resistant pathogens thus creating health dangers for humans (Shea). The USDA Economic Research Service (ERS) reports that, “Foodborne illnesses account for about 1 of every 100 U.S. hospitalizations and 1 of every 500 U.S. deaths.” The ERS also estimated that, each year in the United States, just five foodborne illnesses – Camploybacter, Salmonella, E. coli O157:H7, Listeria monocytogenes and Toxoplasma gondii - cause $6.9 billion in medical costs, lost productivity and premature deaths. That is a pretty steep figure, yet it does not reflect any of the hidden costs that victims and their families suffer: the cost of traveling to receive medical care, time lost from work caring for sick family members, lost leisure time, or the intense pain and suffering that accompanies serious foodborne illness.

Presently, food supply is centralized, industrialized and globalized. Although there has been remarkable improvement within the last century on food and health safety, America’s current laws and food protections are not exactly adequate to meet the present challenges created by technological advancements and improvements in the food industry. "The Occupational Health and Safety Act of 1970 requires that employers provide "basic field sanitation," including toilets, drinking water, and hand- washing facilities. Executive Order 12898 calls for the protection of the public and environmental health interests of minorities. Behaviors of migrant workers in the fields are not consistent with health guidelines. Field conditions are often unsanitary, lacking handwashing facilities or proper excreta disposal, which forces workers to defecate or urinate in the fields and increases the potential for foodborne illnesses" (Waterman F, Ibrahim J). An industry capable of delivering short and long term health effects to a large populace; to children, the elderly in particular and all those who have weak immune defenses.

Stakeholders and government parastatals in food production and food safety are to be applauded for their earnest and diligent efforts to resolve the gaps that exist in our current food protection system. However, we have not arrived yet on this journey and more work needs to be done to limit the risk posed on the public health and economy and this call goes far and beyond to include every one.

Works Cited

Center for Disease Control and Prevention. “Multistate Outbreak of E. coli O157:H7 Infections Associated with Beef from JBS Swift Beef Company” July 1, 2009. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/ecoli/2009/0701.html>.

- - - “Update on Multi-State Outbreak of E. coli O157:H7 Infections from Fresh Spinach” October 2006. Retrieved August 11, 2009, WEB.
<http://www.cdc.gov/foodborne/ecolispinach/100606.htm>.
Economic Research Service, USDA. “Foodborne Illness Cost Calculator”. September 13, 2007. Retrieved August 11, 2009, WEB.
<http://www.ers.usda.gov/data/foodborneillness/>.

- - - “ERS Updates U.S. Foodborne Disease Costs for Seven Pathogens “. November 15, 2007. Retrieved August 11, 2009. WEB . <http://www.cdc.gov/foodborne/ecolispinach/100606.htm>.

Lynch, Michael, Painter John, Woodruff Rachel, and Braden Christopher. “Surveillance for Foodborne Disease Outbreaks --- United States, 1998 – 2002.” Center for Disease Control and Prevention. Retrieved August 11, 2009, WEB.
<http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm>.

Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001.

Shea, Katherine. “Non-therapeutic Use of Antimicrobial Agents in Animal Agriculture: Implications for Pediatrics”. American Academy of Pediatrics. September 3, 2004. Retrieved August 11, 2009. WEB.
<http://pediatrics.aappublications.org/cgi/content/full/114/3/862>.

Waterman, F., & Ibrahim, J.. (2009). Foodborne Outbreaks and Agricultural Practices: Should Public Health Prevention Start in the Field? Journal of Environmental Health, 71(7), 61-3. Retrieved August 21, 2009, from Health Module. (Document ID: 1650912981).
<http://proquest.umi.com/pqdweb?index=8&did=1650912981&SrchMode=2&sid=1&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1250806721&clientId=4130>

Executioner's Outline

2009-08-19T14:47:00.000-07:00

Thesis statement: Although this rise in foodborne illnesses has been caused by many complex factors, much of it can be attributed to the technological advances in food production in America; an advance that has its reaches in the economy as well.
A. Begin with statement of fact and supporting statistics that the essay will focus on
Topic sentence: Technology which is an integral part of every culture and society is a societal artifact which incorporates the knowledge that deals with the creation and use of technical means, and their interaction with life, society and the environment.
A. Societal artifact
B. Creation and use of technical means.
C. Improvement in a society
D. Cumbersome in its effects.
E. Re-state thesis
Topic sentence: Chopped or minced beef is definitely not a new innovation, dating as far back as the Russian medieval times; it was eaten raw and was called beef tartare.
A. Russian medieval times.
B. Hamburger – German city.
C. Early 20th century.
D. White castle – pioneers.
Topic sentence: The McDonald brothers are credited with the transformation and revolutionizing of the fast food industry.
A. De-skilled workforce.
B. Technological wonders (Schlosser).
C. Capitalistic economy.
D. Rapid growth of fast food and allied industry.
Topic sentence: The fundamental law of economics which states that as demand increases so will supply, came into play in the fast food and restaurant industries
A. Demand and supply.
B. Consolidation of firms/companies.
C. Transformation of fast food, potato ‘french fry” and meatpacking industry. (Schlosser).
D. Agricultural economy.
Topic sentence: The introduction of technological inputs into food processing and delivery has gone beyond the economic outlook into the health sector
A. Franchising.
B. Hazards in meatpacking industry.
C. Change in meatpacking processes.
D. Pathogens.
E. Re-state thesis
F. Cause and effect. (ERS)
Topic sentence: Presently, food supply is centralized, industrialized and globalized.
A. Current trends in the food industry.
B. Current laws and food protections.
C. Far reaching effect.
Concluding strategy: Point to the future with a call for action.

Technological Advances in the Fast Food Industry: The Underlying Effect on Americans’ Health and Economy.

2009-08-14T12:15:00.000-07:00

Oritseweyinmi Onosode
http://mimieng201.blogspot.com/
Essay, 2
Word Count, 1400.

Technological Advances in the Fast Food Industry: The Underlying Effect on Americans’ Health and Economy.

Each year, foodborne pathogens cause an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States. Although foodborne diseases are common, only a fraction of these illnesses are routinely reported to CDC because a complex chain of events must occur before a foodborne infection is reported; a break at any point in the chain will result in a case not being reported (CDC). Although this rise in foodborne illnesses has been caused by many complex factors, much of it can be attributed to the changes and technological advances in food production in America.
Technology which is an integral part of every culture and society is a societal artifact which incorporates the knowledge that deals with the creation and use of technical means, and their interaction with life, society and the environment. Any advancement in technology therefore, especially in relation to a society, is viewed as a definite improvement for that society. However, with respect to the fast food and related industries and America at large, these advances have proven to be rather cumbersome in its underlying effects.
Chopped or minced beef is definitely not a new innovation, dating as far back as the Russian medieval times; it was eaten raw and was called beef tartare. Introduction of the raw beef to fire, brought about ‘hamburger’ named after a German city, although the meat was beaten till it was tender and not ground as it is known today. The Hamburg shows up in print in 1834 in America on the menu at New York's Delmonico Restaurant, where Hamburg steak was a prominent item. The burger on a bun is claimed to be the concoction of Charles and Frank Menches. In the late 19th century, Dr. James Henry Salisbury came up with chopped beef patties to cure Civil War soldiers suffering from "camp diarrhea." The term "Salisbury steak" dates back in print to 1897, and is considered a forerunner of the current hamburger. By 1902, hamburger had evolved to the meat being put twice through a grinder and mixed with onion and pepper, much closer to the hamburger known and loved today. By 1912, the hamburger as ground beef on a yeast roll had caught on, and the term ‘burger’ soon stretched to include other meat and seafood cooked meat sandwiches. White Castle is known to be America’s first hamburger chain (Flippone).
Fast food dates as far back as the early years of the twentieth century. White Castle as pioneers of the hamburger chain placed their grills in direct view of customers, to dispel the hamburgers tawdry image; an antithesis of the food processing and making within the fast food industry of today. The fast food industry in its early days, involved short order cooks, carhops (waitresses), and bus boys (Schlosser 19 -20).
The McDonald brothers are credited with the transformation and revolutionizing of the fast food industry. They can also be credited with ‘de-skilling’ the fast food workforce. Eric Schlosser writes that “they divided the food preparations into separate tasks prepared by different workers. To fill a typical order, one person grilled the hamburger; another “dressed” and wrapped it… for the first time, the guiding principles of a factory assembly line were applied to a commercial kitchen” (20). The Fast food industry as well as the restaurant industry advertised an array of technological wonders such as the Fone-A-Chef, Teletray, ElectroHop, Motormat (which was an elaborate rail system transporting foods), and the Miracle Insta Machine (Schlosser 23-24).
This new method of food production and processing soon had an effect on the capitalistic system of the American economy. America has always prided itself on its capitalistic and versatile economy, a free market for all. However, with the introduction of these technological devices as well as low food prices, labor cost for these fast food outlets reduced and business thrived but other outlets and restaurants that could not compete shut down. The introduction of these advanced technological appliances into commercial kitchens, and the adoption of the factory assembly line, brought about fast service, increased customers and increased throughput. This therefore facilitated the rapid growth of the fast food industry and subsequent franchising within every state; all facilitated and enhanced by the booming auto industry and construction of interstate highways. The simplicity and uniformity within the fast food industry spawned imitation in the retail economy of America. The ability to replicate the same retail outlets nationwide was on the rise and soon enough, a limited number of companies run by a select few, owned royalties from the vast number of franchises that opened. These corporations presently employ a large population of American workers and a large percentage of these workers, do not have advanced educational skills as this is not required for employment in such a ‘de-skilled’ workforce.
The fundamental law of economics which states that as demand increases so will supply, came into play in the fast food and restaurant industries. With the subsequent increase in franchises and customers, the need for raw supply also increased. The conformity and uniformity that is the trademark of the fast food industry with respect to their products, led to a subsequent transformation of the potatoes “french fry” and meatpacking (both beef and poultry) industries. Eric Schlosser writes that “in 1968, McDonald’s bought ground beef from 175 suppliers; a few years later…McDonald’s reduced the number to five” (136). A conglomeration of small sole proprietorships occurred. Large firms bought up smaller ones making even larger cooperation’s and soon enough, the capitalism within the meatpacking industry eroded. Large Corporation’s virtually controlled the industry. Consolidation became the rule of the industry. Competition in the market was minimal and individuals who could not keep up, sold out. This has had a rather lasting effect on the agricultural economy:
William Hefferman, a professor of rural sociology at the University of Missouri, says that America’s agricultural economy now resembles an hourglass. At the top there are about 2 million ranchers and farmers; at the bottom there are 275 million consumers; and at the narrow portion in the middle, there are a dozen or so multinational corporations earning a profit from every transaction (Schlosser 119).
The introduction of technological inputs into food processing and delivery has gone beyond the economic outlook into the health sector. The vast number of franchises whose successes are dependent on the supplies of a select number of producers has led to a reckless abandon within the meatpacking industries with regards to production outcome and meeting the demands, while geared towards maximizing profit. The meatpacking industry has had a long history of having poor sanitary conditions, hazardous working conditions and more recently, harboring pathogenic organisms responsible for foodborne illnesses. Animal slaughter, meat packing, and meat processing are difficult, dirty jobs that see a high rate of employee turnover. Key workplace hazards for meat and poultry laborers include excessive processing line speed, work spaces sullied with animal remains, cutting in close quarters, and cumulative stress disorders due to repetitive motions. These hazards definitely reflect on their productivity and the effects are thus seen on the products they manage. Not surprisingly, these changes and technological advancements have created new problems that did not exist a hundred years ago. With the technological inputs into the rearing, slaughtering and packaging of meat, highly toxic pathogens have emerged. In the bid to curb this effect, more technological inputs have been introduced. Such highly advanced implementations have also had widespread effects. Implementations such as irradiation and use of antimicrobial agents at a range of doses to prevent diseases, has led to multi-drug resistant pathogens thus creating health dangers for humans (Shea). The USDA Economic Research Service (ERS) reports that, “Foodborne illnesses account for about 1 of every 100 U.S. hospitalizations and 1 of every 500 U.S. deaths.” The ERS also estimated that, each year in the United States, just five foodborne illnesses – Camploybacter, Salmonella, E. coli O157:H7, Listeria monocytogenes and Toxoplasma gondii - cause $6.9 billion in medical costs, lost productivity and premature deaths. That is a pretty steep figure, yet it does not reflect any of the hidden costs that victims and their families suffer: the cost of traveling to receive medical care, time lost from work caring for sick family members, lost leisure time, or the intense pain and suffering that accompanies serious foodborne illness.
Presently, food supply is centralized, industrialized and global. Although there has been remarkable improvement within the last century on food and health safety, America’s current laws and food protections are not exactly adequate to meet the present challenges created by technological advancements and improvements in the food industry. An industry capable of delivering short and long term health effects to a large populace, to children and the elderly in particular and all those who have weakened immune defenses.
Stakeholders and government parastatals in food production and food safety are to be applauded for their earnest and diligent efforts to resolve the gaps that exist in our current food protection system. However, we have not arrived yet on this journey and more work needs to be done to limit the risk posed on the public health and economy and this call goes far and beyond to include every one.

Works Cited.
Center for Disease Control and Prevention. “Multistate Outbreak of E. coli O157:H7 Infections Associated with Beef from JBS Swift Beef Company” July 1, 2009. Retrieved August 11, 2009, WEB. < http://www.cdc.gov/ecoli/2009/0701.html>
Center for Disease Control and Prevention. “Update on Multi-State Outbreak of E. coli O157:H7 Infections from Fresh Spinach” October 2006. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/foodborne/ecolispinach/100606.htm>.
Economic Research Service, USDA. “Foodborne Illness Cost Calculator”. September 13, 2007. Retrieved August 11, 2009, WEB. <http://www.ers.usda.gov/Publications/EIB28/>.
Economic Research Service. USDA. “ERS Updates U.S. Foodborne Disease Costs for Seven Pathogens “. November 15, 2007. Retrieved August 11, 2009. WEB <http://www.ers.usda.gov/publications/foodreview/sep1996/Sept96e.pdf>.

Lynch, Michael, Painter John, Woodruff Rachel, and Braden Christopher. “Surveillance for Foodborne Disease Outbreaks --- United States, 1998 – 2002.” Center for Disease Control and Prevention. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm>.
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001.

Shea, Katherine. “Non-therapeutic Use of Antimicrobial Agents in Animal Agriculture: Implications for Pediatrics”. American Academy of Pediatrics. September 3, 2004. Retrieved August 11, 2009. WEB. < http://pediatrics.aappublications.org/cgi/content/full/114/3/862>

Research findings

2009-08-11T13:40:00.001-07:00

In the course of the last two days, I have gained ample knowledge beyond my expectation on the influence that the technological advances within the fast food industry has had and is still having on not just the health of individuals who consume their products, but the economy at large.
Although I planned to research the effects of technological advancement in fast food on health, after various researches and in my own humble opinion, I am not including obesity in my essay as I have found that although fast foods are fattening, individuals should be held responsible for their consumption levels. During the course of my research, I have found that the fast food industry and its allies .i.e. industries that are in one way or the other associated with it, are responsible for over 3.5million employees within the United States and a bare minimum of these, require educational as well as fundamental skills to attain employment status therein. This has therefore led to a less skilled and educated population which in turn has lowered the economic potential of the United States. Also, the fast food industry and their policies have been adopted widely and this has led to the virtual obliteration of sole proprietorship and small businesses which in turn has veered the economy in another direction. I have also discovered that the massive prevalence of gastroenteric diseases and disorders can be linked almost in its entirety to fast food products although the causative agents/pathogens have also been found in other food crops like spinach.
At the time being, my research thesis and focus is still the same although I’m still learning and discovering new facets of the fast food industry.

Annotated Biography 2

2009-08-11T11:42:00.000-07:00

Volansky, R. (2009, April). Lessons in surveillance: a four-state outbreak of E. coli infections from fast food hamburgers. Infectious Disease News, 22(4), 7. Retrieved August 11, 2009, from ProQuest Health and Medical Complete. (Document ID: 1682928421). <http://proquest.umi.com/pqdweb?index=9&did=1682928421&SrchMode=2&sid=1&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249656393&clientId=4130#indexing.> Repercussions of 1992-1993 outbreak in the western United States still reverberate today. A combination of prompt reporting and the use of pulsed field gel electrophoresis aided public health officials in stemming the tide of an Escherichia coli O157:H7 outbreak in the western United States in 1992-1993. Experts believe that the subsequent recall of approximately 250,000 hamburger patties may have saved as many as 800 people from illness. The outbreak infected 732 people, most of whom were children; 25% of those infected were hospitalized. More than 7% of those infected developed hemolytic uremic syndrome, and four children died. Good source of information on prevalence of E.coli O157:H7.

Sullivan, C., Sayre, S., Leon, J., Machekano, R., Love, T., Porter, D., Marbury, M., & Sehgal, A. (2009). Effect of Food Additives on Hyperphosphatemia Among Patients With End-stage Renal Disease: A Randomized Controlled Trial. JAMA, 301(6), 629. Retrieved August 11, 2009, from Health Module. (Document ID: 1650444221). < http://proquest.umi.com/pqdweb?index=21&did=1650444221&SrchMode=2&sid=1&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249656393&clientId=4130.>

High dietary phosphorus intake has deleterious consequences for renal patients and is possibly harmful for the general public as well. To prevent hyperphosphatemia, patients with end-stage renal disease limit their intake of foods that are naturally high in phosphorus. However, phosphorus-containing additives are increasingly being added to processed and fast foods. The effect of such additives on serum phosphorus levels is studied. Here, Sullivan determines the effect of limiting the intake of phosphorus-containing food additives on serum phosphorus levels among patients with end-stage renal disease. Results show that educating end-stage renal disease patients to avoid phosphorus-containing food additives resulted in modest improvements in hyperphosphatemia. Good source of information on the medical implications of food additives.

Lynch, Michael, Painter John, Woodruff Rachel, and Braden Christopher. “Surveillance for Foodborne Disease Outbreaks --- United States, 1998 – 2002.” Center for Disease Control and Prevention. Retrieved August 11, 2009. http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5510a1.htm.
The Foodborne Disease Outbreak Surveillance System reviews data on FBDOs, defined as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. State and local public health departments have primary responsibility for identifying and investigating FBDOs. Good source of information on foodborne disease and surveillance

Center for Disease Control and Prevention. “Multistate Outbreak of E. coli O157:H7 Infections Associated with Beef from JBS Swift Beef Company” July 1, 2009. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/ecoli/2009/0701.html.> Several state health departments, CDC, and the United States Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS) are investigating a multi-state outbreak of Escherichia coli O157:H7 infections. On June 24, FSIS issued a notice about a recall of 41,280 pounds of beef products from JBS Swift Beef Company that may be contaminated with E. coli O157:H7. On June 28, the recall was expanded to include 380,000 pounds of assorted pieces of beef (beef primal products) from the same company. Good source on recent E. coli O157:H7 infestation and beef recall.

---. “Update on Multi-State Outbreak of E. coli O157:H7 Infections From Fresh Spinach” October 2006. Retrieved August 11, 2009, WEB. <http://www.cdc.gov/foodborne/ecolispinach/100606.htm.>As of 1 PM (ET) October 6, 2006, Friday, 199 persons infected with the outbreak strain of E. coli O157:H7 have been reported to CDC from 26 states. Good information on prevalence of this pathogen beyond meat/beef.

Gentry, C.. (2008, June). To Ubiquity and Beyond. Chain Store Age, 84(6), 92-93. Retrieved August 11, 2009, from ABI/INFORM Global. (Document ID: 1497892381). <http://proquest.umi.com/pqdweb?index=57&did=1497892381&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130.>
Facilitation of the speedy service with regards to payment, has seen a definite increase in importation of smart microprocessors that enable tap-and-go payments. Another economic detriment. Good source on the impact of fast fod on the economy.

Ahearn Mary, and Newton Doris. “Beginning Farmers and Ranchers.” May 2009. United States Department of Agriculture. Retrieved August 11, 2009, WEB. <http://www.ers.usda.gov/AmberWaves/June09/DataFeature/.>

Farming commonly requires control over a significant amount of land and capital that may be difficult for would-be farmers and ranchers to obtain. One way that beginning farmers acquire assets is through inheritance. Since farmers, like the general population, are living longer, the delay in passing farms to their heirs may be a factor in the declining number of young farmers. Without an inheritance, farming may have to be postponed until sufficient resources have been accumulated to acquire necessary farm assets—a process that can take years. Beginning farmers are less likely to operate rented land than are established farmers, and just as likely to own all of the land they operate. Beginning farmers, however, generally have less acreage and are more likely to carry debt on their land. Good source of information

Annotated Bibliography

2009-08-10T11:58:00.001-07:00

Svetlana Rodgers. (2005). Technological developments and the need for technical competencies in food services. The Journal of the Royal Society for the Promotion of Health, 125(3), 117-123. Retrieved August 10, 2009, from ProQuest Health and Medical Complete. (Document ID: 1091388371).<http://proquest.umi.com/pqdweb?index=0&did=1091388371&SrchMode=2&sid=1&Fmt=4&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249930931&clientId=4130>. The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to minimize the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present, the 'high tech' options, which can improve a product's nutritional value, such as natural preservation hurdles or functional meals, are not used in practice. Good source of information on the rigors of technological input in the fast food industry.

Freund, P., & Martin, G. (2008). Fast Cars/Fast Foods: Hyperconsumption and its Health and Environmental Consequences. Social Theory & Health, 6(4), 309-322. Retrieved August 10, 2009, from ProQuest Health and Medical Complete. (Document ID: 1567905961). <http://proquest.umi.com/pqdweb?index=0&did=1567905961&SrchMode=2&sid=3&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249932053&clientId=4130>. The historical and structural connections between auto-centered transport and fast food franchising are analyzed as comprising a synergistic contemporary mode of consumption. It is a mode that is rooted in individualized, private convenience, and it is implicated in a number of growing public health and environmental problems, including obesity and climate change. Emerging in the US after World War I, this mode of consumption, 'fast cars/fast foods,' developed rapidly after World War II, based on the application of mass production techniques to food, and in the development of the Interstate highway system. The analysis suggests that this mode of consumption is associated with a particular socio-material landscape, motorized urban sprawl, and that both promote hyper consumption. Good source on the interaction between the fast food and auto industry.

Lisa White. (2009, February). The Need for Speed. Foodservice Equipment & Supplies, 62(2), 28. Retrieved August 10, 2009, from ABI/INFORM Global. (Document ID: 1647957131). <http://proquest.umi.com/pqdweb?index=20&did=1647957131&SrchMode=2&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589018&clientId=4130>. Updated equipment and technology geared toward enhancing speed of service has provided faster cook times, better food-holding capabilities and, consequently, quicker ticket times. Much of today's technology has been developed around KDS and routing food items. Instead of traditional ticket times, these computerized systems display and direct food orders using monitors. Staff can check ticket times, put priorities on expediting food and more accurately and efficiently track orders. Good source of information on the driving need for speed in the fast food industry.

Smith, S.. (2008, December). Getting Help Getting Help. Stores, 90(12), 76. Retrieved August 10, 2009, from ABI/INFORM Global. (Document ID: 1623291611). <http://proquest.umi.com/pqdweb?index=31&did=1623291611&SrchMode=1&sid=4&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130>. Turnover is a perpetual problem in retail, with nearly every position needing to be filled at least once during the year. For fast-food restaurants, the challenge is even more daunting: the turnover rate is around 175%. Atlanta-based Church's Chicken partnered with JobApp Network, an automated hiring solution for hourly workers. Since many hourly workers seek jobs by walking into the location, JobApp places in-store dispensers that offer a pull-tab containing a branded phone number and Web address. Would-be employees apply over the phone or Internet in English or Spanish. The phone portal uses five different technologies, including interactive voice response, speech recognition and digit capture. Regardless of how the application is filed, matching software scores the applicant and ranks candidates based on how well they fit the criteria determined by the retailer. The application can also be used to apply for federal Work Opportunity Tax Credits, which can yield up to $9,000 per qualified worker. Good source on the advancement in technological usage within the fast food industry, down to hiring help/staff.

Bridget Carey, & Jim Wyss. (21 June). Are cities too tough on business? McClatchy - Tribune Business News. Retrieved August 10, 2009, from ABI/INFORM Dateline. (Document ID: 1498261841). <http://proquest.umi.com/pqdweb?index=54&did=1498261841&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130>. In another session at the annual meeting, the nation's mayors discussed a digital crisis as a growing number of baby boomers leave the technology field or retire, and not enough young people enroll in science and technical classes. Good source on the emergence of a less educated population due to the high rate of employment in the fast food and related industries which more often than not do not require educated skills.

Gentry, C.. (2008, June). To Ubiquity and Beyond. Chain Store Age, 84(6), 92-93. Retrieved August 10, 2009, from ABI/INFORM Global. (Document ID: 1497892381). <http://proquest.umi.com/pqdweb?index=57&did=1497892381&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130>. Compared to the adoption of credit cards by US consumers, contactless payments are being embraced at warp speed. That's because consumers are notoriously impatient at checkout -- and because consumers also love to embrace technology that makes their lives easier and more convenient. Contactless payment systems satisfy all these desires. It took almost 40 years for 75% of the US population to become equipped with credit cards and almost 18 years for 75% to 80% of merchant POS locations to have PIN pads, noted Gerritt Kerkstra, SVP of acquirer relations at MasterCard. Early adopters have been retail environments such as c-stores and fast-food restaurants that typically have lower-ticket sales and a heightened need for speed at the point of sale. As contactless starts to approach ubiquity in the bricks-and-mortar space, one has to question if there are opportunities to tap-and-shop online. Not very helpful, but good source on the effects of need for speed and various practices adopted to achieve this and the effect on the economy such as increasing debt.

Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001. 195. “Although the rise in food borne illnesses has been caused by many complex factors, much of the increase can be attributed to recent changes in how American food is produced. Robert V. Tauxe, head of the Foodborne and Diarrheal Disease Branch at the CDC, believes that entirely new kinds of outbreaks are now occurring”. Insightful source on how the changes in food preparation in America has helped facilitate wide spread of illnesses.

Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Perennial, 2001. 196. “The meat packing system that arose to supply the nation’s fast food chains – an industry molded to serve their needs, to provide massive amounts of uniform ground beef so that all of McDonald’s hamburgers would taste the same – has proved to be an extremely efficient system for spreading disease. Good source of information on how disease spread is aided by an industry.

Game Plan

2009-08-07T11:32:00.001-07:00

Having looked through the writing options, I am going to be writing an essay on the relationship between technology and the fast food industry and its underlying effect on health, employment, education and the economy at large.
I chose this prompt/topic because having read through a few chapters of the fast food nation, I became intrigued by the influence that technological advances has had within the food industry, its relationship with the auto industry, real estate industry, its impact on education, on health, as well as its underlying effect on the economic balance of not just the United States of America but the world at large.
Specifically, my topic of choice is going to be Technological Advances in the fast food industry: Its underlying effect on American health and economy.
After much consideration of my audience which specifically right now is my class, who are mostly young adults, I am going to be more focused on how the technological advances within the fast food industry as well as other related industries, has led to a de-skilled population and endangered its health as well.
The present generation/population, is a less educated population, in comparison with a few decades ago and this has helped fuel the economic downturn. This is evidenced in the number of laid off employees of various sects who are finding it difficult to be gainfully employed in other sects due to having no other viable skills apart from the experience gained within their previous employment which most often than not cannot be used in other areas.
Advances in technological abilities within the fast food industry, has also facilitated a wide spread of infectious diseases, through the industrialized and centralized mass production of not just fast food, but food in general. This is also seen in the rearing of the food sources. Technology is now a vector of diseases. The mass production and globalization of these food sources, also makes it almost impossible to trace a specific source of pathogens. These advancement has also aided the fast food industry and the food industry at large with the use of flavor additives, which have proven to be detrimental to the health of particular people who are susceptible to the constituents of these additives and possibly to the general populace.
My thesis shall be supported with the use of scholarly sources from journals, a book (fast food nation precisely), as well as reliable web sites. During the course of this essay, I would employ the use of comparison and contrasting, cause and effects, illustrations as well as definition of key terms associated with my topic.
With reference to further research on my chosen topic, I will be focusing considerable time on the center for disease control and prevention to get more data on food borne pathogenic diseases and their outbreak as well as their methods of detection and publishing of these. I will also be looking up specific information from the United States department of labor for labor statistics.

Facts/Details

2009-08-06T13:29:00.000-07:00

Fact or detail: Technological trends and advancement within the fast food industry and the food industry to maximize profit and limit skilled work in general, is still on the rise

Source information: Svetlana Rodgers. The Journal of the Royal Society for the Promotion of Health. London: May 2005. Vol. 125, Iss. 3; 117.

<">http://proquest.umi.com/pqdweb?index=0&did=1091388371&SrchMode=2&sid=1&Fmt=4&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249585679&clientId=4130#indexing>

Fact or detail: The fast food industry, specifically McDonalds, is the world’s largest employer.

Source information: http://www.fool.com/investing/general/2004/01/28/americas-biggest-employers.aspx

Fact or detail:
Mcdonald’s and Visa Inc launch America’s Largest employer-based financial literacy initiative. Perfect oxymoron considering that Mcdonalds pays and always seeks to pay the least minimum wage

Source information: http://www.njcfe.org/Resources/news/Mc.Donalds_Visa.pdf

Fact or detail: Relationship between fast food and fast cars- a technological symbiosis

Source information: Peter Freund, George Martin. Social Theory & Health. Houndmills: Nov 2008. Vol. 6, Iss. 4; 309.

http://proquest.umi.com/pqdweb?index=12&did=1567905961&SrchMode=1&sid=4&Fmt=7&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249588502&clientId=4130

Fact or detail: Speedy service first introduced by the Mcdonald brothers, is still being employed today, beyond the fast food industry and facilitation of this is brought about with more input of technological gadgets which limits employment of the human workforce.

Source information: Lisa White. Foodservice Equipment & Supplies. Newton: Feb 2009. Vol. 62, Iss. 2; 28.

http://proquest.umi.com/pqdweb?index=20&did=1647957131&SrchMode=2&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589018&clientId=4130

Fact or detail: Hiring within the fast food industry, where the turnover rates are typically high, and for which every position needs to be filled and rapidly, is done by a phone portal technological system introduced to grade would be employees.

Source information: Sandy Smith. Stores. New York: Dec 2008. Vol. 90, Iss. 12; 76

http://proquest.umi.com/pqdweb?index=31&did=1623291611&SrchMode=1&sid=4&Fmt=2&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130

Fact or detail: Growing number of baby boomers leave the technology field or retire, and not enough young people enroll in science and technical classes.

Source information: Bridget Carey, Jim Wyss. McClatchy - Tribune Business News. Washington: Jun 21, 2008

http://proquest.umi.com/pqdweb?index=54&did=1498261841&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130

Fact or detail: McDonald's posted sales growth during the second quarter, while the U.S. fast-food industry as a whole has seen sales decline.

Source information: Mike Hughlett. McClatchy - Tribune Business News. Washington: Jul 24, 2009.

http://proquest.umi.com/pqdweb?index=54&did=1498261841&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130

Fact or detail: Facilitation of the speedy service with regards to payment, has seen a definite increase in importation of smart microprocessors that enable tap-and-go payments. Another economic detriment

Source information: Connie Robbins Gentry. Chain Store Age. New York: Jun 2008. Vol. 84, Iss. 6; 92.

http://proquest.umi.com/pqdweb?index=57&did=1497892381&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130

Fact or detail: Need for speed by Taco Bueno as seen byTaco Bueno's acceptance of PayPass will help improve customer service with shorter, faster lines.". A sure way to increase customers indebtedness.

Source information: Anonymous. PR Newswire. New York: Aug 7, 2008

http://proquest.umi.com/pqdweb?index=45&did=1527217501&SrchMode=1&sid=4&Fmt=3&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249589470&clientId=4130

Fact or detail: Mcdonald’s and Visa Inc launch America’s Largest employer-based financial literacy initiative. Perfect oxymoron considering that Mcdonalds pays and always seeks to pay the least minimum wage

Source information: http://www.njcfe.org/Resources/news/Mc.Donalds_Visa.pdf

Fact or detail:The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes

Source information: Svetlana Rodgers. The Journal of the Royal Society for the Promotion of Health. London: May 2005. Vol. 125, Iss. 3; 117.

<">http://proquest.umi.com/pqdweb?index=0&did=1091388371&SrchMode=2&sid=1&Fmt=4&VInst=PROD&VType=PQD&RQT=309&VName=PQD&TS=1249585679&clientId=4130#indexing>

Interesting Articles

2009-08-05T14:21:00.000-07:00

1. http://www.ajc.com/business/bankrupt-waffle-house-franchisee-109022.html
It’s fascinating to know that bigger does not always mean better, and that within the food industry, regardless of the profitability, bankruptcy occurs.

2. http://blogs.ajc.com/bob-barr-blog/2009/08/05/obesity-is-target-of-stimulus-money/
Its intriguing finding out how the stimulus package and money is being spent and considered for spending and the measures taken to explain the expenditure.

3. http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid%3A816252
Was of interest to note that within the vast food industry, there are little niches of people with similar products such as the American Cheese Society.

4. http://health.nytimes.com/ref/health/healthguide/esn-obesity-ess.html
Interesting article that questions widely held beliefs about obesity.

5. http://www.popsci.com/scitech/article/2009-07/why-does-coke-glass-bottle-plastic-bottle-and-aluminum-can-taste-different
The effects that packaging can have on processed food even when the food compositions are identical

6.http://www.sciencenews.org/view/generic/id/45988/title/Creating_fat_that_burns_calories
Enlightening article on the role of genetics and science in the combat against obesity.

2009-08-03T13:11:00.000-07:00

Description.
As soon as I opened the door to the apartment, I knew that my roommate had played party host all weekend long. First indication was the lingering smell of alchol within the apartment. Next was the tell tale signs of spilled drinks on the apartment rug which was tan colored. Furthermore, was the complete disarray the living room was in, such as it never was with just the both of us. Also, was the huge trash bag in the corner of the living room. Trash bag that was filled with beer cans and pizza boxes that one or two people could never have consumed. All these supported my initial assumption when i opened the door that my roommate had definitely played party host.
Illustration.
There are many ways that the university bookstore takes advantage of students. Uppermost on my mind, is the resale of books back to students that have been heavily highlighted, which can serve as a distraction from other points of interest. ALso, is the limited variety of books that are sold within the book store. Howbeit that it is a school book store, supplemental readings outside the school's scope ought to be sold there. Another concern of note, are the high priced items within the book store whose pricing in comparison with others, seems fairly ridiculous. Ultimately, is the buy back policy of the book store wherein books that are worth more are bought back for far less and then resold at an astronomical profit level, as used books for other students.
Narration
THe georgia aquarium has been touted as the world's largest aquarium. Driving to and from Atlanta, Georgia seemed to be a pretty good idea. The journey to the aquarium was filled with enthusiasm even as i drove mile after mile. Although it was a very enlightening and fun filled experience while at the aquarium, a seven hour return journey loomed ahead. The drive back when it finally began, was devoid of the euphoria and anticipation on the way to the aquarium. When it was all said and done, I was just glad to call it a day.
Description
When I first met Fern, I knew immediately that she was a smoker. THe first indicator, was the presence of a lighter wherever she went. The presence of ash trays in virutally every corner of her apartment also gave me much thought. Another catch, was her insistence that the effects of cigarette smoking was exaggerated. Her preference for smoke friendly eatery or hotels was also indicative of her being a smoker. THe most signifant of all, was the the unmistakable cigarrete smoke odor, that clung to her
Description
My roommate has a very peculiar morning ritual. As soon as she wakes up, she does five to ten sit-up exercise routine. Thereafter, she puts on her computer and logs on to her facebook account. She then goes on to get breakfast which is always two slices of toast with a cup of water. She brushes her teeth soon after that at precisely the same time each morning. Most perculiar however, is that she gets dressed without a shower ready for the day as she takes a shower previously each night and feels that covers the next day.
Description
Attending USI has changed my life in many ways. Coming to USI seemed like a huge task. Being at USI has presented to me the benefits of easy access to learning tools. It has also brought about further enlightenment about intricacy of school activities of college life. It has strengthened my interactive abilities with people who have seemingly different backgrounds from mine but somewhat similar opinions. It has also depicted the vast difference between higher education herre within the United states and back home in Nigeria.

FOOD AND ASSOCIATED PRACTICES

2009-07-31T07:59:00.000-07:00

I have always had this preconception that food and its consumption went far beyond a means of survival. That it entailed a certain gaiety, lots of fun and could create exceptional, life long memories, which could cheer you out of any sour mood. Except, taking into consideration when one is being forced as a child, to gobble up boring looking, green vegetables; all for the sake of a balanced diet.
However, this notion of mine took a hit with an object far bigger than a pin and burst when I got here in spring of this year, moved into USI apartment complexes and met one of the most beautiful girls one could ever meet who alas, viewed food and its consumption, not as I did, but in a totally different way. She was my flat -mate, and Cassandra was her name.
Food and its practices are an inherent part of every culture, and it varies from country to country, all the way down to an individual level. Having visited a number of countries known to be the western world such as United Kingdom, Australia, France and Canada, I have gotten to understand that there is a great difference between how physical beauty is viewed back home in Nigeria as well as in most parts of Africa, and in these countries. These variations are at its maximum I believe, within the United States; both for the female and male, wherein the standards of these are pretty set; and conformity is expected and almost seemingly mandated.
While a female back home is generally expected to be well rounded, having all the female curves as it were, here, the opposite is the case. Physical beauty of a woman is depicted here, as being skinny, as is often portrayed by the media, in countless ways. The urge to conform to these standards of physical beauty, which is not being touted for the sake of being healthy, or for the medical benefits but more so for physical looks much to my amazement, is what drove my flat mate Cassandra to her extreme, bizarre, food practices.
Cassandra is not your average next door girl. She is pretty, tall, svelte, and athletic with a seemingly great outlook on life. She maintains one of, if not the healthiest diet regimen I have ever come across. She had oatmeal with non-salted crackers for breakfast; her mid day snack was either a banana or eight grape fruits or 2 strawberries, whichever suited her mood for the day. Her lunch comprised of lean turkey or chicken breast sandwich and dinner, which was eaten no later than 7pm, was almost always lean chicken with mixed vegetables and gluten free pasta. My eating habits however, were the direct antithesis of hers and she never let me hear the last of it. What with my eating a big mac meal at least five days a week, for the five months we were flat mates. She once likened me to the ‘devil sent to lead her into temptation.’
I noticed early on, that virtually after every meal Cassie ate, (she almost, always cooked her own meals), that she had the habit of going to the rest room and thereafter followed retching sounds which I could hear even though I was in a different room.
It went on and on for the first couple of weeks, until I asked her if she was pregnant. I can still remember her puzzled expression, as she could not for any reason understand why I asked her that, and I also remember her candid immediate response to my question was ‘oh my God I look fat right?’ I told her that was not the reason, after all she was slimmer than I am, an answer, which seemed to please her for a few seconds until I told her that the reason I asked was because
I always seemed to hear her throwing up incessantly and that I assumed that was tied to pregnancy.
This brought about a long discussion into our eating habits. Cassandra decided to enlighten me on food, its constituents, caloric content, good and bad food sources, the monster that is carbohydrate (‘carbs’ as she called it) and most amazing off all a calculator which she called ”weight watchers calculator” which helped do a caloric count of everything she ate.
Although I know it is beneficial, at least health wise, to try to maintain a healthy weight through monitoring what you eat and teaming that up with good exercise; Cassandra took it to another level.
For every food she consumes, she does a caloric count of it, and for every time she feels she has gone in excess of her projected caloric count, she makes herself throw up and then goes jogging or doing some other exercise routine to burn down the extra calorie. She even went as far as knowing how many calories she burnt by whatever exercise routine she did and the duration she had to endure to achieve the caloric loss she aimed for. Of note however, is that the few times she ever went over her projected caloric count, I led her to it with what she termed ‘tempting offers’, but what I regarded as regular food such as take outs from a Chinese buffet.
After this insight into her food and eating practices, I decided to probe a little deeper to find out her reason for this extremity. If I had found out that her reason was health wise, then it might have been a little bearable but to know that it’s all because she is trying to conform to the world’s standard of physical beauty; I decided to step in to give a little advice.
I went on to tell her about the fact that her self-induced bouts of vomiting were a sign of bulimia nervosa, a fact she refused to agree with. I disregarded her non-acceptance, and went on to tell her that the actions she was taking, especially her throwing up to achieve a particular weight goal, or beauty standard had negative side effects. Which effects could prove to be long term and even in some cases catastrophic. These effects include but are not limited to tooth decay, gum disease, metabolic acidosis and alkalosis and even osteoporosis when it becomes extreme.
Most fascinating however, is that while in the process of listing these effects, she joined in and added in some side effects that I was not even aware of. This puzzled me and led to my asking her, and wanting to know, why she then carried on this practice if she knew the side effects. Her response was even more puzzling. Her insistence that she was not bulimic was her answer. She claimed she knew she was not because she did not have all the characteristics that a person who was bulimic had, and that she knew the side effects associated with bulimia because she had done extensive research, just to reassure herself that she did not suffer from this disorder, by eliminating characteristics such as binge eating which is generally associated with it.
Although I persistently tried to make her imbibe my notions of food and its consumption as opposed to her view of eating as just a necessity for survival by having intermittent discussions about her food and eating habits; even while knowing that I am not the best possible role model with regards to eating healthy; I was unsuccessful. Cassandra up till when we parted at the end of the semester, kept up with her eating habits.

Food and Practices

2009-07-26T17:08:00.000-07:00

I have always had this preconception that food and its consumption went far beyond a means of survival. That it entailed a certain gaiety, lots of fun and could create exceptional, life long memories, which could cheer you out of any sour mood. Except, taking into consideration, when one is being forced as a child, to gobble up boring looking, green vegetables; all for the sake of a balanced diet.
However, this notion of mine took a hit with an object far bigger than a pin and burst when I got here in spring of this year, moved into USI apartment complexes and met one of the most beautiful girls one could ever meet who alas, viewed food and its consumption, not as I did, but in a totally different way. She was my flat -mate, and Cassandra was her name.
Food and its practices are an inherent part of every culture, which culture varies from country to country, all the way down, to an individual level. Having visited a number of countries known to be the western world, I have gotten to understand, that there is a great difference between how physical beauty is viewed back home in Nigeria, most parts of Africa and in these countries, especially within the United States; both for the female and male. The standards of these are pretty set; and conformity is expected and almost seemingly mandated.
While a female back home is generally expected to be well rounded, having all the female curves as it were, here, the opposite is the case. Physical beauty of a woman is depicted here, as being skinny, slim, reed thin as is often portrayed by the media, in countless ways.
The urge to conform to these standards of physical beauty, which is not being touted for the sake of being healthy, or for the medical benefits but more so, for physical looks, much to my amazement, is what drove my flat mate Cassandra to her extreme, bizarre, food practices.
I noticed early on, that virtually after every meal Cassie ate, (she almost, always cooked her own meals), that she had the habit of going to the rest room and thereafter followed retching sounds which I could hear even though I was in a different room.
It went on and on for the first couple of weeks, until I asked her if she was pregnant. I can still remember her puzzled expression, as she could not for any reason understand why I asked her that, and I also remember her candid immediate response to my question was ‘oh my God I look fat right’? I told her that was not the reason, after all she was slimmer than I am, an answer, which seemed to please her for a few seconds until I told her that the reason I asked was because
I always seemed to hear her throwing up incessantly and that I assumed that was tied to pregnancy.
This brought about a long discussion into our eating habits. Cassandra decided to enlighten me on food, its constituents, caloric content, good and bad food sources, the monster that is carbohydrate (‘carbs’ as she called it) and most amazing off all a calculator which she called ‘weight watchers calculator’ which helped do a caloric count of everything she ate.
Although I know it is beneficial, at least health wise, to try to maintain a healthy weight through monitoring what you and teaming that up with good exercise; Cassandra took it to another level.
For every food she consumes, she does a caloric count of it, and for every time she feels she has gone in excess of her projected caloric count, she makes herself throw up and then goes jogging or doing some other exercise routine to burn down the extra calorie and she even went as far as knowing how many calories she burnt by whatever exercise routine she did and the duration she had to endure.
After this insight into her food and eating practices, I decided to probe a little deeper to find out her reason for this extremity. If I had found out that her reason was health wise, then it might have been a little bearable but to know that it’s all because she is trying to conform to the world’s standard of physical beauty; I decided to step in to give a little advice.
I went on to tell her about the fact that her self-induced bouts of vomiting were a sign of bulimia nervosa, a fact she refused to agree with. I disregarded her non-acceptance, and went on to tell her that the actions she was taking, especially her throwing up, to achieve a particular weight goal, or beauty standard had negative side effects, which effects could prove to be long term and even in some cases catastrophic. These effects include but are not limited tooth decay, gum disease, metabolic acidosis and alkalosis and even osteoporosis when it becomes extreme.
Most fascinating however, is that while in the process of listing these effects, she joined in and added in some side effects that I was not even aware of. This puzzled, me and led to my asking her, and wanting to know, why she then carried on this practice if she knew the side effects. Her response was even more puzzling. Her insistence that she was not bulimic was her answer. She claimed she knew she was not because she did not have all the characteristics that a person who was bulimic had, and that she knew the side effects associated with bulimia because she had done extensive research, just to reassure herself that she did not suffer from this disorder, by eliminating characteristics such as binge eating which is generally associated with it.
Although personal responsibility comes into play in association with food, its consumption and how one goes about it, the media has a very substantial influence on the practices people cultivate with respect to food especially on impressionable teenage girls, and young women.

2009-07-24T13:18:00.000-07:00

I am going to be writing an essay on food practices.
Food and practices associated with food, appeals to me more than the other options because, i experienced a great cultural shock on getting here, on discovering the differences between the ideals about food consumption, its effects on the human body, all of which therefore lead to the various practices by people, to thwart the effect that they deem unwanted.
During the course of my essay, i will attempt to compare and contrast the standards both societies (Nigerian - which is where i am from and America -where i am now), have with respect to physical beauty, and as such the practices that go alongside with trying to conform to these standards.
Thereafter, i will be narrating a brief experience i had with a previous roommate during the spring semester when i just got here and the seeminly bizarre (at least to me) practices and efforts she put into what she ate, how she ate and what she retained.
In the course of my narration, i will also be using illustrative measures, by using my flatmate as an example.
As mentioned earlier, the scenario that will be depicted in my essay will be my apartment here at USI and this involves my flatmate.
This is important for clarity in the diverse food practices of different people.
In writing essays, i think i probably have the greatest problem when i have to write creatively rather than based on experience. Being in this class howecer will definitely help me, as well as reading novels and books beyond my textbooks and bible.

Family Cooking/Gathering

2009-07-23T15:17:00.000-07:00

Being a Nigerian, and an African at large, can almost be seen as being synonymous with belonging to a traditional family. Growing up in what can be termed as a modern traditional family, (seeing as both parents worked) involved homemade meals, and less frequent outings to diners or restaurants.
I grew up amidst three other siblings. An older brother and two younger sisters. I ought to be the major 'chef' in my family, considering i am the oldest girl but alas, the case is different.
My younger sisters are the actual cooks of the family, cooking virtually Nigerian delicacy, but each having their own specialty.
my immediate younger sister has really perfected the art of cooking fried rice, a meal virtually identical to the Chinese fried rice, while the youngest of us all is really good at making 'Jollof Rice' a Nigerian delicacy that i am sure is foreing to most if not all of you.
These delicacies are frequently served at various celebrations, parties, reunions etc. back home in Nigeria.
However, the thought of these two dishes, brings to mind family gatherings at my maternal grandparents house, every first day of the year to have lunch/dinner, where other dishes such as pounded yam and vegetable soup, white rice and stew, deep fried chicken, to mention a few, are also served.
Each year always begins with this gathering, although, over the years, the number of people in attendance has dwindled, due to migration of family members, out of state or sometimes overseas, such as my being here in Evansville, begining of this year and as suh having to miss the gathering of this year.
These dishes are almost impossible to find anywhere here except at Chinese buffets, where i get to eat fried rice. Eating this, always brings back memories not just of my grandparents and family, but Nigeria as well.
Preparation of my favorite meal which is Fried Rice with deep fried chicken, is carried out just as it is named. RIce is stir fried with vegetables, lots of onions and thinly sliced cabbages.
Although it is a ritual for my family to gather at my grandparents house, i cannot lay claim to recipes being passes down generations, however, i can lay claim to the fact that mothers' have taught their daughters' to cook, thus i guess this might qualify.

Food

2009-07-22T13:05:00.000-07:00

Food Pyramid is a list of dietary guidelines issued by the food and drug administration which has guidelines that instruct healthy eating from infancy, (includes healthy eating for pregnant women; so it actually starts from conception), through adulthood and includes choices made due to disease and medical advice.
Food pyramid can assist a person in making healthy choices by enabling one to create a diet diary, whereby you can trace and evaluate food consumed in their entirety, to fit the dietary guidelines issued by the administration.
Guidelines include, but are not restricted to portion sizes, caloric content, food constituents etc, all geared towards helping a consumer, in achieving a healthier status thorugh healthy eating.
More information can be found at www.mypyramid.gov

Hi

2009-07-22T07:46:00.000-07:00

Hi, I'm Mimi from Nigeria, my major is Nursing, my ultimate goal is to become a Certified Registered Nurse Anesthetist or go on to medical schol to be an Anesthiologist. I hope to have as much fun as possible in this class while maintaining an A.