Processed Foods Negative Impact On Nutrition, Preventable...

Processed Foods Negative Impact On Nutrition, Preventable...
Heather Saporetti
Professor Dumler
English B1A: 70762
2 October 2016
Processed Foods Negative Impact on Nutrition, Preventable
Disease, and Public Health Goals
A small number of mega food companies dominate the food industry in America, and the world; they're committed to increasing profits and market
share despite known health risks such as cancer, obesity, and diabetes, which are associated with the processed foods they produce. In fact, they
chemically engineer their food to ensure consumers crave it. Newly developed Sustainable Development Goals aim to reduce non–communicable
diseases such as cancer, obesity, and diabetes by the year 2030. Consumers should support legislation requiring cancer and other health risk warning
labels for processed foods and begin to make more informed choices on what they purchase.
I.For many Americans processed foods have replaced whole foods for the majority of meals, and this change has come at the price of our health. Yet
it's difficult to resist the smell of fried foods, the fond memories of carnivals and fairs, and the convenience of spending five minutes in a drive to get
an instant dinner, but fond memories and convenience are only part of the reason why we consume ever increasing amounts of processed foods.
Processed food is big business for national food manufacturers, and there is a multi–million dollar industry, behind the scenes, helping to ensure that we
can't resist the smell of fried foods, and that we associate
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Animal Rights And World Hunger
What we should do, if anything, to relieve the suffering of others is at the forefront of many issues. Two of which I have written about for this course;
animal rights and humanitarian aid. The latter is more relevant to the discussion of world hunger, not only because humanitarian aid can take the form of
food, but also because unlike the question of animal rights humanitarian aid and world hunger are most often issues of what we should do as
opposed to what we shouldn't do. This discussion can take place in one of two empirical scenarios; we have lots of food and have the ability to
distribute it; or we do not have lots of food and thus cannot distribute it. The latter is demonstrably not true; I have food in my kitchen right now
that will probably go bad before I eat it or I wouldn't miss if I didn't have it. The same is probably true of most people who have a reliable source of
income in developed countries. Furthermore, I am surrounded by restaurants and grocery stores all of which not only have food but have enough
food to allow me to be picky. The problem is not with the supply of food but what form it takes and to whom it goes. The way that our economic
system currently works, resources are directed based on where the owners or controllers of these resources can find the most profits. This means that a
farmer is more likely to sell their wares where there is not only demand for them but where the would–be consumers have the means of purchasing
them. If town 'a' and

Sodium Chloride: Commonly Known as Salt
Sodium chloride, commonly known as salt, is one of the most widely used additives in food industries as a preservative due to its antimicrobial effect.
Sodium also enhances the flavour and palatability of food by increasing saltiness, reducing bitterness, enhancing sweetness and other congruent flavours
(Liem et al, 2011). However, ingesting too much sodium causes the body to retain more fluid in the blood vessels, which puts an extra burden on the
heart and blood vessels causing hypertension. One fifth of New Zealand adults are suffering from hypertension and is one of major risk factors for
developing cardiovascular disease (CVD). This is an important health concern because CVD is the leading cause of death in New Zealand. A report by
Asaria et al calculated that a modest 15% reduction in population sodium intake could prevent 8.5 million cardiovascular–related deaths worldwide
over 10 years.
New Zealanders consume average of 9 grams of salt per day, which is more than the recommended amount by the New Zealand Ministry of Health 4–6
grams of salt per day. According to the New ZealandFood Composition Database (NZFCDB), key foods that contribute to the high sodium are breads
and processed meats.
The food industry has been using various sodium chloride (NaCl) substitutes to reduce sodium levels. Potassium chloride (KCl), calcium chloride
(CaCl2) and magnesium sulphate (MgSo4) can be used to elicit a similar pure saltiness. The concentration which can be used in

Argumentative Essay On Processed Foods
Most Americans love the low cost, prepackaged, great tasting food that is convenient to buy and prepare. These prepackaged or processed foods are
normally made to be faster, cheaper and usually taste great but they are loaded with bizarre, unpronounceable chemicals that, if you saw them in their
pre–processed state, you would never consider putting in your mouth. Emulsifiers, preservatives, colorants, stabilizers, artificial sweeteners,
texturizers and even bleach can be found in most processed foods. On average, Americans spend 90% of their food budget on these types of foods
which is found to contribute to the leading causes of obesity, auto immune disease, diabetes and even cancer. Everywhere you look there is a rising
concern for health from these added ingredients. Let's take a look at tomatoes, Fresh tomatoes are considered to be very good for you and aid to
help prevent cancer, the canned ones not so much. Canned processed foods are a concern because of the material the can is made of. The lining of
almost all canned foods contain a chemical called BPA. Studies show that BPA affects the way genes work inside the brain. Tomatoes are
exceptionally dangerous due to the high acidic level. The acid reacts to the BPA making the chemical transfer into the tomatoes instead of staying in
the lining of the can. This is just one example and one type of processed canned foods, there are thousands more. America is the most over fed, under
nourished country

Nestle's Operations Of Food Processing
Henri Nestle, who was a trained pharmacist, founded Nestle in 1905. There was a merger with Anglo– Swiss Milk Company, which was founded by
Nestle in 1866 and established by his brothers Charles Page, George Page, and Farine Lactee Henri Nestle. India became the headquarters for its
operations of food processing that is know today as being a trading company. Many manufacturing facilities are located in Malaysia with its head
office in Mutiara Damansara. Nestle's production started with manufacturing Milkmaid and gradually brought in other products. During the First
World War Nestle enjoyed good returns. The winning of supply dairy products through government contracts helped it grow. During the Second
World War the returns fell drastically. However, the company introduced a new product to the market which was Nestle Coffee. This product
received a lot of enthusiasm from soldiers on the battlefield. This is how Nestle managed to to stay in production during the second war. By time
the war ended, Nestle was ready to reduce debts by countermeasure. The growth of Nestle accelerated which allowed many new products to be
introduced into the market after World War Two. The social responsibility of Nestle is mainly concerned about its workers. Collaboration of working
with Fair Labor Association is aimed to improve the working conditions of farmers because Nestle works closely with them. The farmers are the
primary source of Nestle's raw materials, therefore allows farmers to

The Controversy Of Fast Food Processing
Fast food is extremely popular in North America in that it is a cheap, convenient, and delicious way to eat. It is also no secret that a quick meal is as
unhealthy as tasty. Due to the fact that eating a large number of fast foods can cause health problems, an issue of food labelling has been the subject
of debate in recent years. Some agree with this idea, saying it helps people in making healthier choices. However, unhealthy fast foods with warning
labels is definitely not necessary because of the possibility of being a short–sighted policy, the difficulty of providing accurate information, and the
responsibility of individual's.
Regarding the possibility of being a short–sighted policy, the move is useless as it is only symbolic. There have been many discussions whether or not
unhealthy fast foods carry labels warning of their calorie content. McDonald's, one of the world's largest fast food restaurants, has implemented menu
labelling to inform customers about menu items since 2012 in the United States, showing the amount of calories they put in their foods (Strom, 2012).
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Food is prepared in a different manner each time, and many people modify the menu options depending on their needs or circumstances. Furthermore,
consumers can be easily deceived by claims on food labels like "light" or "all natural." These statements are, in fact, controlled by the companies
based their own standards. Consumers need to be smart about what nutritional labels really mean, especially when it comes to "trans fat free." The
government of Canada allows food labels to say it is fat–free product as long as there is less than 0.2 grams per serving (Saturated and trans fats,
2012). Certainly, comprehensive food labels can help people determine which foods are unhealthful; nevertheless, consumers should not believe
everything they read as it can sometimes be

Food Inc. Documentary
Food Inc. documentary – notes
Supermarkets and corn: Grocery store tomatoes are picked green and then ripened with ethylene gas Most people have no idea where their food comes
from – food industry doesn't want you to know the truth about what you are eating because if you did you might not eat it The average grocery store
has 47,000 products which makes it look like there is a large variety of choice – but it is an illusion – there are only a few major companies and a few
major crops involved Much of the processed food is just clever rearrangements of corn (eg. of the additives that are derived from corn: cellulose,
saccharin, polydextrose, xanthan gum, maltodextrin, and high fructose corn syrup) 30% ... Show more content on Helpwriting.net ...
with no windows Chickens, (with the help of growth hormones) grow from a baby chic to a 5.5 lb chicken in 7 weeks, the bones can't keep up with
growth – which means some can't handle weight that they are carrying so when they try to take a few steps they fall down Corn is cheap (and also
helps make the chickens fat quickly) allows low meat prices – over 200lbs of meat per person per year would not be possible without this diet of cheap
grain Expensive with respect to the environmental and health costs
Pork and hog processing plants: Those who work for a Smithfield hog processing plant say the company has the same mentality towards workers as
they do the hogs They slaughter 32,000 hogs per day (2,000 hogs an hour) and employees get infections from handling the guts so much Meat
packing is one of the most dangerous jobs in the US and it is done by a lot of illegal immigrants
The government's role: The Government is dominated by the industries it is supposed to be regulating 70% of processed foods have Genetically
Modified Organism (GMO) – the food industry fought against having to label foods as GMO and won It is also against the law to criticize the food
industry's foods – thanks to the "Veggie Libel Laws" In Colorado you can go to prison for criticizing their foods The "Cheeseburger bills" make it
difficult to sue them, but these companies have legions of attorneys and they may sue you

The Importance Of Food Processing
In the early 1990s, there were apparent changes concerning the way food is grown. These changes opened avenues for companies like Monsanto
Corporation, who continue to profit and control substantially at the expense of our health. Food, its contents, and the consumption of is a continually
fast–growing epidemic. It's time to stop the deceit, cheapness, and confusion. Something such a necessity as food should be safe.
"The big issue is food processing – or, to be more precise, the nature, extent, and purpose of processing, and what happens to food and us as a result
of processing" (Nestle1). All food and drinks are processed to some extent and are categorized in a basic three types depending on their nature,
extent, and purpose according to Carlos Monterio, a professor at the University of Sao Paulo. The first type is unprocessed or very slightly processed
foods that do not change the nutritional values of the food. The second type is processed culinary ingredients like sweeteners and sugars, and oils;
these hold little calories and no nutrition. The third type is the ultra–processed foods; this includes a combination of type one and two. "The purpose of
type three ultra–processing is to create: durable, accessible, convenient, attractive, ready–to–eat or ready–to–heat products. Such ultra–processed
products are formulated to reduce microbial deterioration ('long shelf life'), to be transportable for long distances, to be extremely palatable ('high
organoleptic quality') and

Advantages And Importance Of Nutraceuticals
Health promotion and cure diseases by using food products is renowned.Nutraceuticals are for the prevention and treatment of the disease and also for
medical and health benefits.The world health market has been flooded with nutraceuticals.Alone gingerol produce toxic changes in kidney,liver,crop
and proventriculus.For pain management,we have discovered a number of useful herbal derived agents.Usage of herbs can improve the liver and
kidney functions.Nutraceuticals helps in the diseases like cardiovascular ,diabetes,parkinson and hypertension.the term nutraceuticals was discovered
by Dr.stephen Defelice in 1989.Nutraceuticals have great importance because of their therapeutic and nutritional effects.Diet is rated more highly to
maintain or achieving... Show more content on Helpwriting.net ...
Oyewo 2012).In chinese it is used as important ingredient to treat diseases like stroke,diabetes and asthema (H.A. Badreldin 2008). There has been
increased requirement of ginger in pharmaceutical demands over the centuries.Recent research and study tells that garlic has preventive nutraceutical
effect against reproductive toxicity and oxidative stress (A. O. Morakinyo 2008).The important active phytochemicals in ginger like
gingerols,shogoals,zingibrene,gingerdiol and zingerone are claimed that they have antioxidant activity ( A.Khaki 2009).The study showed that ginger
treatment gives antioxidant effects by increasing tissue concentration of catalase (CAT),glutathione peroxidase(GPx),superoxide dismutase(SOD) (A.
H.Harliansyah 2005).These antioxidants are protective against oxidative stress because of their quality to detoxify free radicals like reactive oxygen
species(ROS) .The imbalance of ROS synthesis and detoxification cause oxidative stress in tissue.If oxidative stress increases then lipid peroxidation
also increases and if oxidative stress decreases then lipid peroxidation also decreases.Oxidative stress is directly proportionate to lipid
peroxidation,protein damage,DNA damage and inducing of apoptosis that cause cell death (B.Halliwell 1999).Formaldehyde(FA) is identified as it
cause oxidative stress.Formaldehyde is flammable,colourless ,reactive gas and readily converted at room temperature with

Plastic Surgery Of Food
"The Plastic Surgery of Food"
This year more than 559,000 Americans will die of cancer, and another 1,445,000 new cases will be detected. (Kushi, Jack 3) According to the
American National Cancer Society, facts and figures from 2017 has linked that sixty years ago the rate of people who would get cancer in their lifetime
was one of eight, however, today it has risen to one in two men and one in three women. Several studies indicate processed foods are a leading
contributor to the rising cancer rates because of artificial ingredients, GMOs, and how human process these foods.
Processed foods can be classified as any food that has been altered from its natural state. "A nationwide analysis of U.S. grocery purchases reveals
that highly processed foods make up more than 60% of the calories of the food we buy." (Highly Processed Foods Dominate U.S. Grocery
Purchases) Processed foods include processed meats which include luncheon meats, hot dogs, ham, bacon, & salami are linked to an increase of
bowel, stomach, and pancreatic cancers. Colon cancer currently ranks 3rd; with prostate cancer being 4th, for the most popular diagnosed cancers.
(Kushi, Jack, 253) However, it can also be argued that the "top contributors for cancer remain smoking, alcohol and obesity." Robert Pickard, a
member of the meat advisory panel and emeritus professor of neurobiology at Cardiff University. It's hard to link however, if it's attributed in the
meats itself being preserved in a large

Vitality Memo
Wishing you total wellness and vitality. The purpose of this memo is to provide information about my idea for a new company focused on providing
supplements for physically active men. The company is Nutrility and the corresponding tagline is Nutrition and Vitality. Nutrility aims to produce a
line of quality sports nutritional supplements that will include: В· Pre–workout Supplements В· Protein Powders В· BCAA (Branched Chain Amino
Acid) Supplements В· Post–workout Recovery Supplements В· Mass Gainer Supplements В· Fat Burner Tablets В· Multivitamins for Individuals
Ranging from 20+ to 50+ В· Fish Oil Supplements В· Protein Bars В· Distilled PH Balanced Water with Added Electrolytes В·

Effluents from many food processing industries,...
Effluents from many food processing industries, slaughterhouses, edible oil processing industries, and dairy product industries contain high lipid.
These lipid–rich wastes content lipids as a main ingredient and causes problems during the anaerobic treatment of waste. One of the operational
problems associated with lipid is clogging. Besides clogging, it also causes the mass transfer limitation forming a layer on the surface of granules by
absorbtion. Due to adhesion of fat, biomass wash out is another problem in anaerobic reactors treating any lipid–based wastewater (Cirne et al., 2007).
All these operational problems restrain the efficiency of anaerobic reactors. To overcome these operational problems, generally the lipid content in...
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Liquefaction of lipid was indicated as the process–controlling factor due to their low bioavailability in the presence of high amounts of suspended
solids (Petruy and Lettinga, 1998; Sayed, 1988).
LCFA exert an acute inhibitory effect on acetoclastic and hydrogenotrophic methanogens, acetogens, and to the ОІ–oxidation itself (Kim et al., 2004;
Lalman and Bagley 2000, 2001, 2002; Templer et al., 2006). Moreover, LCFA degradingbacteria have a very slow growth rate (Mackie et al., 1991). As
a consequence, during anaerobic digestion of lipid–rich wastes, accumulation of LCFA is most likely phenomenon and subsequently, inhibition of the
biomethanation occurs. Oleic acid is the major LCFA in various kinds of industrial and domestic lipid–rich wastewaters (Pereira et al., 2002). It was
also reported as the most toxic LCFA (Cirne et al., 2007). Adsorption of LCFA to the cell wall (Koster and Cramer, 1987), and binding of LCFA to
cell membranes, changing their surface property with interference in transport functions (Hook et al., 2010), have been suggested as potential
mechanisms underlying inhibition by LCFA. Nevertheless, Pereira et al. (2004, 2005) observed mineralization of biomass–associated LCFA up to 5 g
COD–LCFA g–1 volatile solids, and concluded that LCFA inhibition is reversible which is primarily caused by physical transport

Why Schools Should Provide Food Education Classes Essay
If asked, would you be able to explain in detail how the food you ate for dinner last night was made and what ingredients it contained? Furthermore,
would you be able to identify the presence of corn in your meal? Unfortunately, the average American would not be able to. Food is one of the most
basic and essential human needs, yet it is a topic that most of us know very little about. Tom Small believes that this should change. Small asserts that
parents nowadays do not have time to cook healthy meals, let alone teach their kids how to shop for food and cook. This dangerous new phenomenon is
compromising our health, our environment, and our consciousness. I agree with Tom Small; schools should provide and require courses that teach
students how to cook and shop for themselves.
The first reason why schools should provide food education classes is because nowadays, people do not know what they are eating. The majority of
most Americans would not be able to pronounce the names of the ingredients listed on the package of the last snack food they consumed. Consumers
"ignore certain critical questions about the quality and the cost of what they are sold: How fresh is it? How clean or pure is it, how free of
dangerous chemicals? ... When the food has been manufactured or "processed" or "precooked," how has that affected its quality or price or nutritional
value?" (Berry, 24) It is of utmost importance that we understand what the food that lines the grocery store shelves is actually

The Different Sections Of The Book ' The Omnivore 's...
The different sections of the book "The Omnivore's Dilemma" embody the flawed system that America is currently facing, particularly the food
industry. There is a limited understanding of what constitute an ideal meal, and process of prepping one. It could be that the information available are
not clear and direct, or most consumers are choosing to overlook the lurking dangers behind the accessible food products. Either way, it is evident that
most consumers have fell out of touch with knowing what they eat. The book provides a precise, comprehensive, and intuitive summary of the
elements on the definition of foods. "The Omnivore's Dilemma" is written in a direct, clear, and informative manner for the general audience,
including farmers, consumers, and those who actively involve with processing foods. Readers will be able to establish a deeper understanding of the
evolution of collecting food, and how that has affected the choices of putting together a perfect meal.
The book follows a reverse sequence, which might serve as a hindrance in my opinion, starting with the industrializations of corns and meats, then
closing with the very early style of hunting and gathering fresh ingredients. The limitation, though severs the flow between each section of the book,
does not completely obscure the intention of the texts. The tone of the book is somewhat objective as the aim is to provide credible materials, with a
few parts where the author shares his own perceptions on some

Disadvantages Of Food Processing Industry
The food handling industry is one of the most delicate industries in the world. Some food processing industries include cannery, fish processing
industry, sugar industry, meat packing plant and slaughter house among other. The main purpose of such industries is to ensure that consumers get
food that is in good condition thereby avoid any food related illness. Usually, these industries employ the use of preservatives methods to increase
their shelf life so that consumers get these products while still fresh. The industry changes raw food materials into products that may be easily
prepared by consumers. This industry also provides a market for large scale farmers to sell their products, thus earning the farmers income in return.
This paper will help one understand the importance of such industries to the economy of any country. Although they are essential, these industries also
have their downsides. The paper will also look at some of the downsides of such industries. To conclude, it will help one take a stand as to whether the
industry is essential or a destruction of human life.
The main purpose of food processing industry is to increase the value of crops. Certain crops cannot be consumed as they are, straight from the farm.
An example of such crops includes coffee, tea, wheat and tobacco among others. In their raw form, these products cannot be consumed by a human.
They need to undergo processing so that may be of use to man. The food processing industry then comes in.

Negative Effects of TodayвЂ™s Food on Elementary-Aged...
In today's culture, food is often judged by its convenience and taste. Processed and fast foods are quick and easy, and taste fairly good. Children
especially enjoy fast food and packaged snacks. But while this may seem a good solution to the fast–paced society we live in, it is actually a dangerous
habit. 15% of children ages 6–19 are overweight, and the number is growing (Back to School). Even if a child is not obese, he often does not eat
healthy and faces the danger of becoming overweight. One of the main culprits in this problem is the food that children eat. Processed and preserved
foods and fast food negatively affect elementary–aged children's health and future lifestyle. Processed and fast foods are also known... Show more
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The last type is fake foods. These are basically chemicals with gum and sugar fillers. Because these are nutrient–poor and loaded with calories, they
satisfy hunger briefly, but deplete the body of key nutrients and induce cravings. Convenience foods' energy output exceeds nutritional input. They cost
your body more to digest, absorb, and eliminate what little they offer in nutritional value. Because of this, modern convenience foods don't provide
sufficient nutrients to allow a child to reach full potential of health or proper functioning. They are key factors in chronic degenerative diseases,
learning disabilities, and dental disease (Sheppard 1). But these dangerous foods are what make up many children's diets today. Many believe the
solution to this problem of unhealthy foods is low fat. The problem with this method is that while low–fat foods do not contain fat, there are high
amounts of sugar and salt added in order to make up for the loss of taste when the fat is removed. Low–fat foods are more dangerous than full–fat
foods for several reasons. Firstly, all the sugar and salt added is just as unhealthy as fat. It still causes weight gain. Secondly, people tend to eat more
of a food when it is low fat because they feel guilt–free. Larger portions of low–fat foods are even more unhealthy than eating full–fat foods. Finally,
children need fat in order grow; it provides building blocks for their bodies.

The National School Lunch Program Essay
Introduction
The National School Lunch Program began after the great depression. The government began to send farm commodities to schools in hopes of helping
malnourished children. The National School Lunch Program provides nutrition to children across the United States. There are strict guidelines that
school districts must follow to be eligible to participate in the National School Lunch Program funded by the U.S. Department of Agriculture.
What is wrong with school lunches?
The monies received by school districts from the government to fund the National School Lunch Program are not sufficient enough to provide the fresh
and whole foods that our children need. There has recently been a revolution in the National School Lunch Program, set in place by Michelle Obama.
However even with the strict new guidelines and new healthier food based programs children are still receiving highly processed foods that school
districts are eligible to purchase at a reduced cost through commodities.
What is a processed food?
A processed food is a food that has more than one ingredient to it. Brittany Chin gave a great example of the difference between a whole food and
a processed food in her article called "Whole Foods vs Processed Foods: Why Less is Actually Better." "A perfect example would be a baked potato
(one ingredient) compared to instant mashed potatoes. The ingredients list on the Hungry Jack instant mashed potatoes include: POTATO FLAKES
(SODIUM BISULFITE, BHA AND CITRIC ACID

Russia's Peasantry In The Eighteenth Century
By the eighteenth century the diet of Russia's peasantry that would continue untouched for almost two hundred years had been determined. Peasants
consumed mainly various types of grains in differing forms: bread, kasha, and blinis were the most common. Grains were one of few items that could
be grown abundantly throughout Russia hence their universality.1 Vegetables were not as universally possible in Russia and their percentage in diets
relied on location, time of year, and preservation possibilities. Even so cabbage, cucumbers, carrots, peas, mushrooms, radishes, turnips, onions, and
beats were the most common, although each region produced them at varying rates. Potatoes, a common element now, were not popular in Russia nor
grown abundantly

What Are The Advantages And Disadvantages Of Indian Food...
India is a country of geographic diversities with varied soil–types, habitats, climates and vegetations. India is a major producer of food (fruits,
vegetables, wheat, pulse, milk, spices etc.) in the world after China. This industry is the front end of the agriculture sector, which is a significant
economic component, employing nearly 60% of the country's population and contributing to around 25% of India's gross domestic product. With access
to a large natural resource base of 161 million hectares of arable land, 15 million hectares of fresh water reservoirs, the largest livestock population in
the globe and diverse agro–climatic conditions, India is a favourable destination for growth in the food industry. The Indian food industry is expected ...
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The proportionate expenditure on cereals, pulses, edible oil, sugar, salt and spices declines as households climb the expenditure classes in urban
India while the opposite happens in the case of milk and milk products, meat, egg and fish, fruits and beverages. For instance, the proportionate
expenditure on staples (cereals, grams, pulses) declined from 45 per cent to 44 per cent in rural India while the figure settled at 32 per cent of the
total expenditure on food in urban India. A large part of this shift in consumption is driven by the processed food market, which accounts for 32 per
cent of the total food market. It accounts for US$ 29.4 billion, in a total estimated market of US$ 91.66 billion. The Confederation of Indian Industry
(CII) has estimated that the food processing sector has the potential of attracting US$ 33 billion of investment in 10 years and generate employment of
9 million person–days. The Government has formulated and implemented several Plan Schemes to provide financial assistance for setting up and
modernizing food processing units, creation of infrastructure, support for research and development and human resource development in addition to
other promotional measures to encourage the growth of the processed food sector. Food processing is a large sector that covers activities such as
agriculture, horticulture, plantation, animal husbandry and fisheries. It also includes other industries that

Food Processing Industry
FOOD PROCESSING INDUSTRY SNEHA AGRAWAL 1226113152
SUMMARY
India's food processing sector is small and its share in exports of processed food in world trade has remained at about 1.5 percent or $3.2 billion.
Food processing industry in India is increasingly seen as a potential source for driving the rural economy as it brings about synergy between the
consumer, industry and agriculture. productivity with slow adoption of technology. On the Infrastructure front, we have supply chain and wastage
related problems and low levels of value addition etc. ... Show more content on Helpwriting.net ...
Varietal improvement is yet the prime area that needs to be given attention to reign supreme with relation to export markets. Varieties with preferred
traits must be developed through the use of conventional techniques and by the aid of biotechnology to affect a larger and more diverse germ plasm
in crops. There is a need to focus on processable variety of produce with the year round supply. Moreover due to non–grading of produce, the table
purpose produce is mixed with one that is suitable for processing. This increases the price that processing sector has to pay. With the growth of
processing sector a market for 'B' and 'C' grade fruits and vegetables will be created thus paving the way for grading that would fetch higher price for
table purpose 'A' grade produce. This will also boost the varietal improvement programme which is more suitable for processing sector.
Supply Chain: Non–availability of core infrastructure like high tech controlled production facilities, grading, packaging, cold chains, logistics,
warehousing;

Influence of High Pressure Processing on Plant Based Food...
Influence of High Pressure Processing on Plant Based Food System High pressured processing (HPP) technology is called on "Pascalization", because
the technology originated from French mathematician and scientist Blaise Pascal's theory (Murano, 2003). In the late 1800s, Bert Hite found out the
relationship between naturally atmospheric pressures and the activity of microorganisms. At that time, Hite strived for improving the stability of milk
by pressure treatment, but his work was in the spotlight of the public (Yuste et al, 2001). In the article High pressure processing forfood safety and
preservation: A review, the technology has started to draw attention as "growing demand for safe, fresh
–like, nutritive, and innovative food products"
(2001). As HPP technology continues to significantly advance, it has made commendable progress not only food items of the number but also the
scale (Considine et al, 2008). According to the article High Pressure Processing – Effects on Microbial Food Safety and Food Quality, the Japanese
company 'Medi–Ya' released the world's first HPP food, a high–acid jam, in the early 1990s. The jams had made waves in the Japanese food market at
that time, and then Medi–Ya was about to launch a more advanced HPP product, such as jellies and shellfish (2008). It marked the start of the HPP
products boom in the world food market. Now, HPP technology has extended to include food products such as juices, smoothies, salsa, dip, fish,
chunks, slices, and

The Effect Of Food Processing On Molecular Structure Of...
Short–term research program and goals:
1.The first objective is to study the effect of food processing on molecular structure of processed food. This objective will be achieved through applying
detailed molecular structure characterization studies on food processed under different processing parameters. This objective is aiming fundamental
knowledge on processing effect on food structure with relating food structure to their functionality.
2.The second objective of this research is to apply and validate a new process techniques for the production of food–protein/fiber based nutraceuticals
such as microwave treatments as a processing or pre–processing technique to alter the molecular structure of proteins and fibers thereby enhancing
their digestibility and yielding proteins, fibers or hydrolysates, with novel functionality, nutraceutical benefits and reduced allergenicity. This objective
is aiming to determine the range of conditions under which to obtain the optimum product properties with improved activities as functional ingredients
in food industry inheriting nurtaceutical properties. In this regard, my previous investigations revealed that microwave is a promising technique that
could lead to novel functional ingredients[4, 5].
3.The third goal is to study the effect of food processing on the allergenicity of the produced by–products in order to achieve by–products with reduced
allergenicity to overcome the limitation of their recycling applications due to their

How Does Aspartame Affects Your Body
In today's society, most Americans are eating processed and altered food, most without even knowing it, which causes people to over eat as well as
eat unhealthy. These "hidden" ingredients cause a large array of issues, the most predominant being obesity. I will inform you of what you may be
eating, and how these things can affect your body in ways you may not even be aware of. The first thing I would like to bring to your attention is
some of the ingredients you may not are harmful that you consume, that can really actually be quite harmful. One thing to be on the look out for is
artificial sweetener. Things like diet soda and things stating "zero calorie sweetener" contain a chemical called aspartame, this particular type of
artificial sweetener has been linked to different types of health issues such as high blood–pressure, diabetes and of course obesity.... Show more content
on Helpwriting.net ...
Gary M. Williams, a professor of pathology at New York Medical College, stating that aspartame is a chemical made up of two amino acids which
aren't completely foreign to us, most food we eat contain these chemicals in higher doses, however when you have these together and out of context,
meaning you add "sweet n' low" to your coffee (something that naturally would not contain these amino acids) your adding something to diet that
should not be there. Then, if you take in to consideration the third chemical in aspartame, methyl ester, you are now looking at poison. Methyl ester
turns to ethanol. Kenneth Chang also states "A huge study at a cancer research institute in Italy found that rats given aspartame had higher rates of
leukemia and

Food Processing And Its Effects On Population Health
The term food processing is often improperly defined. Although a lack of food processing regulations today may pose health concerns for the modern
consumer due to its association with chemical additives and unnatural transformations, food processing in its most basic form can be defined quite
simply as any procedure undergone by food commodities after they have left the primary producer, and before they reach the consumer" (Welch, 2000).
Therefore, food processing in and of itself is an extremely broad industry ranging in functions that, over the course of history, has had both beneficial
and harmful effects on population health.
Food processing has a long history dating all the way back to the earliest civilizations of humanity. From the ancient Mesopotamians, Egyptians, and
Romans to the Aztecs and Incas, early civilizations from around the world recorded knowledge of how to preserve food with the limited materials
available. Innovators they most certainly were, the ancient civilizations managed to preserve foods by adding salt, sun–drying foods, and roasting over
fire. While this may not be what initially comes to mind when we think of food processing in a modern context today, ancient civilizations did in fact
alter the natural structure of foods– thus initiating the food processing industry with techniques that, unknowingly at the time, utilized quite a lot of
science. Although these contributions to the history of food processing were a significant

Food Inc. : A Healthy Menu For My Family
When my husband and I moved to the U.S., we spent most of our time inside grocery stores looking at labels and ingredients. Most of the food was
low–fat, cholesterol–free, gluten free, sugar free, fat free or reduced sodium. Yet, people around us were massively overweight.
I remember venturing out the last store with only a few products in my bag––bread, pasta, and tomato sauce. Since then I had the urge to build a
healthy menu for my family. I read nutrition books–"Back to Basics.", "Forks over Knives." I watched food documentaries–"The world according to
Monsanto.", "Food Inc.", "Supersize me." Today people have substituted water with sodas and whole food with processed foods, and nutrition with
empty calories. In today's world, it is very hard to eat healthy and, at the same time, stay on a fair budget. A can of minestrone soup–loaded with
artificial flavor, monosodium glutamate, and preservative is less expensive than a basket of organic fresh produce and a bag of chips is less
expensive than a bag of organic potatoes. Sadly, consumerism has influenced our eating habits. Today, people look for a bigger, quicker, cheaper,
easier way of eating affecting not only their health but also the health of our planet.
In preparing the menu for a family, I took into consideration nutrition, quality of food, taste of food, the well–being of the family and the health of the
planet. I have decided to create a plant–based menu–without meat, eggs, and dairy products–for a family of

Bco/490 Week 3 Assignment
ABE 490 Report
To give the students like me a better idea on how to get a job or how the real world works, the department of Agricultural and Biological Engineering
gave us a class inviting the people graduated from this major or people specialized on the certain field that may benefit us in the future.
I did learn a lot from the classes. Every week, the person who delivered the speech would give really useful information. The lady Veronica from
CCO gave us the tips on how to create our resume and what will be useful when you are having an interview. Although I am not going to get a job
after graduation, I still got a lot of useful information.
Applying for graduate schools is just like looking for a job. They both need a good resume and good ... Show more content on Helpwriting.net ...
My goal is to be a wine specialist, so before getting a job as a wine specialist, I need to have deep and well–round knowledge of wines. Graduating
from school of Engineering with a degree of Food Process Engineering is related to my goal. However, Food Process Engineering provides a general
idea on food industry, and it is not specialized into the wine field. In this case, I think that I should search for some programs, which are
particularly about viticulture and enology. I have been to France, the country of wine for two months learning about the wine knowledge.
However, France, as a country has a best and most strict wine making process, is not the place where I choose to go. I decided to go to New
Zealand for my further wine study. New Zealand has a large potential to make good wines due to the pleasant weather and pure environment. It is
also famous for the grape Syrah, which is one of my favorite breeds of grapes. Since New Zealand does not have impeccable regulations on wine
making, the prospect of the wine industry has a lot of potentials to be competitive in the wine market. That is the main reason why I chose New
Zealand, let alone that the little island has delicious sea food and lovely people. The graduate students from ABE also provide a lot of information on
applying for graduate schools, which triggered my thoughts on going on my study before getting a

Mcdonalds Vs Burger King
Case Paper
McDonald's/Burger King Analysis
Sunny Kumar
Overview
McDonald's and Burger King have competed as the top two fast food chains in the nation since the middle of the twentieth century. Both of these
companies established a strategy built around delivering food at a fast pace and in a consistent quality. The cases at hand revolve around one
McDonald's and one Burger King, both located in Hillybourne, so as to provide a level backdrop to compare the two restaurants in more depth. This
analysis will first compare and contrast the two Hillybourne operations; looking at their production process, strategy, and overall impact on competition,
profit, and strategy. The second section of this analysis will compare the ... Show more content on Helpwriting.net ...
This speed comes at a price, however, as the burgers and fries may have to sit in the rack (inventory) for a long period of time, and lead to a
lower–quality final product if the inventory is too high. On the flip side, if there is a rush, and not enough inventory, the process at McDonald's may
not be quick enough to adapt to the change in output needed. Finally, because the McDonald's inventory is held at the end of the process,
customization of products of orders is more difficult than at Burger King, and can make individual orders take significantly longer than would be
typical. That being said, for people in a rush, there is no alternative to McDonald's. Even in the Hillybourne example, the average time per customer
from door to order received is over a minute difference in total time. While this may not seem like much, the ability to get more burgers out the door
can mean significant differences in profit.
Burger King, on the other hand, utilizes a made to order system. In this process, the burger patties and fries are created, but they aren't finalized until
the customer actually makes their order. The advantage to this process is that the modification of individual orders and burgers is much simpler, since
the burger isn't constructed until the customer places their order. For example when someone orders a burger without onions at McDonald's, the
customer has to wait for a full round of hamburgers to be cooked from the beginning before

Technology And Food Technology
With each advance that the food science makes so does its application to technologies. Many food industries are using machines to automate their
production of food and techniques used. Automation on food products lessens the labor that is needed while that may be a great thing many food
industries don't make use of them because of susceptibility to failure. "New technologies rarely receive a broad and enthusiastic welcome." With each
technology, concern arises because their new products and doesn't have enough data that the machines well provide industries guaranteed profits. Not
many industries will use the new technology because there is not enough testing of the device. But technology needs facilities for it to be tested in
order to gain results. Consumers also question the food safety that is produced from it as well. As we all know technology will sometimes fail and
nothing is perfectly engineered to not have any problems but technology provides great benefits if it were accepted. Technology that utilizes food
science knowledge is very helpful for our society because they provide strong benefits to our food, crops, and the environment. The benefits that we
could gain from those are stronger plants, improved nutrition, healthier farm animals, environmental benefits, and new ingredients. With biotechnology,
plants will be able to have a longer survivability and growth to benefit us. Plants would need to be able to survive under harsh condition of the
environment and

Food and Beverage
Introduction
In this assignment, the main concerns would be analysed utilising the information provided in this case study and help identify various possibilities,
which affected the inaccurate accounting figures. A critical evaluation of the current procedures would be carried out, as these procedures in terms of
purchasing, receiving, storing and production would be suggested to the general manager. Likewise, appropriate and professional recommendations
would be provided to improve the difficult situation that the management is facing.
Procedures
As mentioned by Lockwood, Alcott and Pentelidis (2008) "The food and beverage operations largely follow a basic input, process, output model." This
model consists of the following steps in ... Show more content on Helpwriting.net ...
Storing of food and beverage
Once the receiving party has properly accepted the delivered food products, the next step in control of food costs is the storing of those items. The
primary reason of storing for any food and beverage operation is to have satisfactory supply of products on hand to service guests whom are our main
concern in this sector and also to prevent goods from being stolen and damaged.
According to Hampton and Shettleworth (1996) "The objective of a food store is to ensure that an adequate supply of foods for the immediate needs
of the establishment are available at all times. Further supported by Feinstein and Stefanelli (2005) "The basic goal of storage management is to
prevent loss of merchandise that is cause by theft, pilferage and spoilage. Foods when being accepted at the receiving department are divided into
perishables and non–perishables item and these two items must be stored separately to avoid harmful effects to the food. The perishables items must go
straight to the refrigerator or cold rooms inside the kitchen

Why Do Agnostids Have Lived
The article and the lecture discuss different theories about how agnostids may have lived. The author provides three different theories, however, the
lecturer cast doubts on these assertions and believes that they have weaknesses and fail to convincingly explain the way agnostids actually lived.
First, the author states that agnostids may have been predators and tries to justify this theory by mentioning that other types of primitive arthropods
existed that were active predators and furthermore since there were plenty of smaller organisms in the ancient ocean, they might have been a great
source of nutrition for agnostids. However, the lecturer challenges this point by explaining that predators usually have large, well developed eyes while

Hindgut In Horses
In addition to owners commonly using supplements and switching from pharmaceuticals to nutracueticals in canines, it is also becoming popular in the
equine industry. Horse owners are beginning to use supplements for arthritis in riding horses and performance horses as well as supplementing to help
avoid gastrointestinal diseases and colic. Gastrointestinal disorders, including diarrhea, lesions, entercolitis, bloat, and colic are very common and can
cause physiological consequences including death in horses. By supplementing a nutraceutical that can suppress proliferation of opportunistic and
pathogenic bacteria and control inflammation, equine caretakers and owners can help their horses with a majority of disorders that horses commonly
suffer ... Show more content on Helpwriting.net ...
Gut microbiome is one of the densest, most dynamic, and complex microorganism populations located in the body (Costa et al., 2012). Gut microbes
act against transient pathogens, aid in digestion and absorption, stimulate the immune system, and support enteroctyes (Suchodoiski et al., 2012). Gut
microbiome population differs between species, individuals, and organs (Fraga et al., 2011). It is noted that there are one billion microbes from one
drop of cecal fluid, consisting of anaerobic microorganisms such as bacteria, fungi, protozoa, and archae (Fraga et al., 2012). If these microbes are
changed, this could result in gastrointestinal disease and even death. Clostridium perfringens, Clostridium difficle, Escherichia coli general and K–12,
and Streptococcus bovis/equinus complex (SBEC) are common bacteria found in the microbiome of the hindgut. These strains are considered
opportunistic bacteria, and if the immune system becomes compromised by changes to the hindgut microbiome, this will trigger proliferation of
harmful and opportunistic bacteria that can cause numerous gastrointestinal

Canadian Food Processing
This study had many significant findings that can be used to examine the geographic location of food production and the methods of food processing in
a typical Canadian diet. The data from the observational study indicates that most of the food processing occurs in the country of food consumption –
Canada. The study also indicates that most of the ingredients used in the food items of the subject were grown in the USA – a country in close
proximity to the consumption country (Canada). Table 2 shows that most of the food processing occurred in Canada with about 63% (12/19) of all the
processed food items processed here. It is important to note that out of the 54 food items consumed by the subject over the 3–day period, only 19 were
processed

Food Processing
Food Processing
Throughout the history of mankind science has searched into the realms of the unknown. Along with it bringing new discoveries, allowing for our lives
to become healthier, more efficient, safer, and at the same time, possibly more dangerous. Among the forces driving scientists into these many
experiments, is the desire to preserve the one fuel that keeps our lives going; FOOD. As early as the beginning of the 19th century, major
breakthroughs in food preservation had begun. Soldiers and seamen, fighting in Napoleons army were living off of salt–preserved meats. These poorly
cured foods provided minimal nutritional value, and frequent outbreaks of scurvy were developing. It was Napoleon who began the search for a better
... Show more content on Helpwriting.net ...
Canning
The process of canning is sometimes called sterilization because the heat treatment of the food eliminates all microorganisms that can spoil the food
and those that are harmful to humans, including directly pathogenic bacteria and those that produce lethal toxins. Most commercial canning operations
are based on the principle that bacteria destruction increases tenfold for each 10В° C increase in temperature. Food exposed to high temperatures for
only minutes or seconds retains more of its natural flavor. In the Flash 18 process, a continuous system, the food is flash–sterilized in a pressurized
chamber to prevent the superheated food from boiling while it is placed in containers.
Further sterilizing is not required.
Freezing
Although prehistoric humans stored meat in ice caves, the food–freezing industry is more recent in origin than the canning industry. The freezing
process was used commercially for the first time in 1842, but large–scale food preservation by freezing began in the late 19th century with the advent
of mechanical refrigeration. Freezing preserves food by preventing microorganisms from multiplying.
Because the process does not kill all types of bacteria, however, those that survive reanimate in thawing food and often grow more rapidly than before
freezing. Enzymes in the frozen state remain active, although at a reduced rate.
Vegetables are blanched or heated in

Food Processing And Food Preparation
Firstly, it is important to note the difference between food processing and food preparation.
Food processing in this context primarily refers to the commercial, industrial sense – a series of scientific and technological processes implemented;
changing foods from their raw state to extend its shelf–life or enhance its flavours through use of preservatives, food additives and other substances. In
this way, the natural decaying process is slowed down and the eating quality of the food is customized in an expected and fixed manner. Also,
contemporary food processing often takes place at a plant or factory. The food processor is used to modify raw food materials into commercially
appealing foods packaged as delectable, attractive products that enable a wide variety in consumers' diet (Fellows, 2004).
Conversely, food preparation is usually carried out in kitchens, such as washing and cooking, however food preparation often overlaps with food
processing as well. Food processing companies are sometimes referred to as food manufacturers (Johns Hopkins Bloomberg School of Public Health,
2010).
Food Processing and Safe Practices
Food manufacturers ought to process foods in a safe manner with sound ethics, such that consumers are not at risk. This includes microbiological
threats, glass splinters, pesticides and other detrimental substances do not affect food or lower its quality in any way. Often, consumers regard the
eating experience as a primary factor when purchasing food

Cheese Dust Is Not Food Summary
CNN– Processed foods begone, Michelle Obama says: 'Cheese dust is not food'
According to an article for CNN by Michelle Pearson, Mrs. Obama has banished what she claims are "processed foods" in the White House. A
decision, she says began years ago following an incident involving her daughter, Malia and the White House Chef. According to Mrs. Obama, the
chef told Malia that if she could cut a block of cheese into the "cheese dust" that is found in boxed macaroni, he would be happy to prepare it. Mrs.
Obama was quoted as saying, "And from then on, we stopped eating macaroni and cheese out of a box, because cheese dust is not food, as was the
moral of that story." The article goes on to say that the Obamas have removed processed foods such as canned juices and packaged lunches from their
diet. The tone of this article indicates that eating processed foods, even juices or beverages, should be avoided entirely; and that all American's should
follow the example the Obamas have made (Pearson, 2015) ... Show more content on Helpwriting.net ...
There is a common misconception that all processed foods are bad. Of recent, this has been damaging to certain companies interpreted to produce the
negatively perceived "processed foods", even when those foods may actually be nutrient dense, healthy products. It's concerning that the Obama's
seem to be endorsing this misconception. The media definition of "processed foods" has come to mean foods that have undergone extensive
processing with many added ingredients like sugar, fat, and preservatives (Fiore, 2014). These food items are technically classified as highly
processed foods. They differ from more minimally processed foods like pre–packaged tilapia, or frozen asparagus, in regards to their effects on

An Effective Organisational Performance Of A Small Private...
According to Pilbeam and Corbridge (2010), to have an effective organisational performance, a good relationship with employee and positive public
image a good recruitment is essential. Nowadays, recruit the right people in the right position, become more and more difficult with the increasing in
the competition between firms. There is two type of recruitment method internal and external. The external method is split into government and
voluntary agents, advertising and recruitment consultants, temporary employment agencies and headhunters and executive search firms (Taylor, 2008)
The aim of this report is to investigate the use of recruitment agencies according to the scenario. The case is based on a large private Food processing
company in Suffolk which is finding difficulty in recruiting staff in two key areas. Firstly, for machine operators on the production line and secondly
for supervisory staff in the marketing and sales department. The manager wants to have a report of exploration whether or not to use a recruitment
agency in improving the recruitment process.
2. SCOPE
The evaluation of advantage and disadvantage of recruitment agencies in the recruitment process is investigated according to a range of literature both
academic and practitioner. In addition, the relationship between the recruitment agencies and the organisation for a successful result is analysed in the
report. Finally, other option of recruiting employee and recommendation were provide, which are

Effects Of Obesity On The Food Industry
1. Introduction
1.1. Motivation – Air Filled Emulsions
Obesity is one of the biggest evils of society nowadays and it is a result of sedentary lifestyle combined with unbalanced eating habits
(Tchuenbou–Magaia, 2011). The dissemination of chronic diseases caused by it, such as cardiovascular diseases, diabetes and some types of cancer,
requires an urgent need to reduce dietary fat (Tchuenbou–Magaia, 2009). Also, the reluctance of the public to change their eating habits impedes the
problem resolution. An essential approach to this problem that the food industry have been looking can be the elaboration and production of low fat
products that resemble the full fat versions according to sensory behaviour, taste and perceived indulgence (Norton, Moore, & Fryer, 2007). Air
bubbles designated to act like oil droplets in terms of size and physical properties is an alternative to the low fat food production (Tchuenbou–Magaia,
2009).
Some findings strengthen that approach, like the contribution of microbubbles for the improvement of a range of desirable properties, including
texture, digestibility and flavour intensity (Campbell, Webb, Pondiella, & Niranjan,, 1999; Kilcast & Clegg, 2002; Lau & Dickinson, 2005;
Wildmoser, Scheiwiller, & Windhab, 2004), that are essential during processing of some aliments like ice cream and whipped cream. Microbubbles can
facilitate mastication and promote enzyme accessibility and enhance flavour delivery (Tchuenbou–Magaia, 2011). Nevertheless,

Technology And The Growth And Expansion Of The Population...
From the beginning of humanity, the growth and expansion of the population and society have led to the development of different technologies. These
technologies, have helped with the evolution of civilizations and have equipped people with a variety of tools to address problems that, until then, had
no solution with the means available at that time.
Since man appeared on earth there is technology. Technology is considered as a set of knowledge and applied techniques, which are used by human
beings to try to transform the world, with the purpose of best suiting their needs. Technology usually is linked to the development of solutions to a
problem or any difficulty that could appear in an everyday situation. The first technologies of importance were associated with the survival, obtaining
food and its preparation. The fire, the tools made of stone, weapons and the cloth were technological developments of great significance. Without a
doubt one of the most astonishing innovations was agriculture. In a way, all human history revolves around two revolutions: hunting to agriculture and
agriculture to industry.
Without the different technologies that has developed the man, life today would not be as we know it, the technology is the greatest cause for change
in the society. A country with technology is equal to a country with great economy. A clear example is the fact that oil since its discovery, has
transformed the world and has been linked to the promotion of new technologies

Processed Foods Negative Impact On Nutrition, Preventable...

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