The author was great at informing the reader about processed foods. Processed foods are almost everywhere and have been around a long tome but many don 't know much about them. The author was great at informing the reader about this topic in addition to effectively persuading them. He was able to persuade the reader by using facts and rhetorical questions and by appealing to the reader 's
I found Pollan 's book to be very informative and enjoyable to read. I particularly liked the fact that I could associate Pollan’s cultural, political and economic views to the topics we covered in class. In order to complete this assignment, I selected Part 1 of the book "Industrial Food" because I was particularly captivated by the secrets of corn and also because I believed that this section sincerely disclosed the reality behind High-Fructose Corn Syrup (a major participant in the development of obesity). Not only that but, the fact that corn is found in almost every product in our pantry, it’s a little frightening. To begin with, Pollan mentions that it has become more profitable for companies to use high-fructose corn syrup in their soft
As fads and trends come and go, there is one certain topic that always stays relevant--food. Whether it be new recipes or tips or restaurants, cooking and cuisine are two of the most popular subjects in America. Many people fret over “revolutionary” diets or organic recipes, yet others fail to actually track down the origins of their foods. Because of this, I did not hesitate when choosing a book. My curiosity pertaining to food got the better of me and I was overwhelmed by this burning desire to find out how our meals are grown, created, and end up in our homes.
One could easily supposed that a diet rich in meat and other animal products is the best diet to follow because it can improve brain health. According to Kris Gunnars, “This remarkable organ has evolved over millions of years. During this time, humans were omnivores. We ate both meat and plants.There are many nutrients in these foods that are absolutely critical for the proper function of this very delicate system” (5 Brain Nutrients Found Only in Meat, Fish and Eggs, par. 1).
A lot of pictures are also used to describe what products she 's talking about. This book is very relevant to what we 've been talking about in class. It obviously covers the topic of food and politics, but it also covers the society and how society acts in the marketplace. It covers the science, by discussing the science behind how companies market their products and when it discusses whether or not companies have scientific evidence to support/not support their products. The book has a great understanding of how food corporations market their products and influence political leaders and other experts.
Currently, at Pasadena City College (PCC), I am a student who is part of the Honors program and is committed to his academics. The Honors program has enriched my learning experience through rigorous objectives and challenging assignments that undoubtedly have contributed to my knowledge, character, and drive. I have, for example, accomplished four honors English courses and done the honors assignments for each: from creating a short story to creating a poem that commemorates The Great War, I have passed the classes with A 's. However, it has been more than the grades, it is also knowledge and wisdom that I have gained in completing the classes. Moreover, at PCC, I have the opportunity to be the treasurer for the Psychology Club, which has taught me valuable lessons on how to run a club and work efficiently with team members.
The pride the professors demonstrate in the field of speech language pathology by bringing courses to life on the road to inspire the future SLP’s and SLP-A’s, is planted in the hearts of incoming students in the primary courses. The program is widely known for its impressive academic and clinical training and focus on communication and swallowing. As an SLP-A I’ve been working under a supervisor who is well known in the regional area for feeding and communication disorders. Therefore I have been fascinated with what she’s been able to accomplish right in front of my eyes. My innate problem solving skills and impulse to inquire lead me to further my knowledge in feeding and swallowing.
As well as this one of their main research methods Kellogg’s used is focus group, which was used to essentially provide them with qualitative research. They were used to show customers the new ideas and concepts that Kellogg’s had recently come up within the form of a number or different food samples, for example, a mini crispy lattice sample and a nutty triangle. The focus groups were beneficial to Kellogg’s because they came out with a mass number of information, which can then be transferred into qualitative data. As well as this, it
Due to the growing popularity of processed foods and the nation 's abysmal knowledge of them, writer Brian Rohrig argues that food coloring is an important attribute in the foods we eat in his article “Eating with your Eyes: The Chemistry of Food Colorings”. The author uses reasons, evidence, and effective word choice about how what makes a good food coloring, the best sources of natural food coloring and the benefits of synthetic food coloring to strengthen the logic and persuasiveness of his argument. Rohrig 's argument is also furthered when he appeals to the emotions of the reader. By referring the future, it causes the reader to think more in-depth about food coloring and how it may affect the future. The reader will then think that
The Use of New Technology in Dietary Assessment Dietary intake assessment is a very important instrument for assessing nutrition-related disease risks and evaluating the effectiveness of public health interventions. The most commonly used tools for dietary intake assessment are food records or diaries, 24-hour dietary recalls (24-HDRs), food frequency questionnaires (FFQs), weight records, and brief dietary assessment instruments (1). The conventional tools have their own limitations that affect data collection and weaken the research conclusions. Therefore, new technology tools have been recently developed for improving food intake measures that provide assessments with less effort for both researcher and participant and have faster application for use in epidemiological studies. All new dietary assessments are classified into groups according to technological similarities: i.