In the essay, “What’s Natural about Our Natural Products” by Sarah Federman, she is describing how food companies are constantly using the word “natural”. Food companies are overusing the word natural to make people want to buy their products. By saying food is natural, food companies are appealing to healthy buyers by making them think there is a difference between natural and not natural. Sarah is describing a natural product as grown without the help of a human. Sarah Federman, a freelance writer, graduated from University of Pennsylvania majoring in intellectual history. She has a strong interest in different medicines this led to her work at the California Pacific Medical Center. She wrote the essay for Language Awareness because she …show more content…
Natural foods may have less sugar, but foods with standards have the same ingredients. The word natural became a marketing strategy to give information about the food. Using the word natural is a way to see the food at a higher price and this is confusing the buyer. Food companies are over using the word “natural” because people actually believe the companies. The buyers think it means “pure, low-fat, and better” (442), while food companies use it through the definition in the dictionary. Society is taking advantage of the many different meaning of natural. Society is taking advantage of the different meanings because advertisers feel they can trick people now. Sarah Federman’s argument is convincing and relatable. After reading his essay, people will start realizing how much food they bought just because it said “natural”. Due to that specific word, people thought that food would be better than the competing brands. Also, that fact that these “natural” products were so much more expensive makes buyers think they must be better than the others. Federman’s work will let buyer know of the misleading tactics used by food companies to see their food. After reading his essay, buyers will soon realize that the “natural” foods are basically the same as the regular foods. Buyers will soon realize that food companies have only been persuading them to sell more of their
As a consumer, we feel that when we go to the store, we have freedom to choose what we want to eat. However, that freedom is limited and we do not even realize it. Stores choose what to have in stock and we are persuaded to buy the things they have. Let us go back to where the food we see today started to evolve.
In the article, How Junk Food Can End Obesity, author David H. Freedman advocates that the fast food industries can actually make great contributions to reverse the direction of obesity. Compared to the impractical likelihood of organic food becoming a core diet in everyone’s lives, it’s far easier to make healthier changes to something that’s already convenient and affordable as a solution to end obesity. He explains how the pressure coming from the criticism fast food industries receive for being unhealthy actually prompts them to make healthier changes in their menu. Processed food chains are applying methods in a cunning way to produce less calorie-filled versions of their products while maintaining the same satisfying taste their customer
The food industry doesn’t want the consumers to know what is in their food and how their food is made, because the industry is afraid that if the consumers know, that they will not want to eat their food anymore (FOOD,
The director’s assertion, in the film, is also that food companies are in control of what goes in our food and how is it produced. The documentary investigates
Michael Pollan, in "Eat Food: Food Defined" argues that large amounts of what we consume is not food and his goal in this article is to assist eaters. He mentions that ordinary food is an important for consumers. In this article, the author provides some recommendations that eaters should follow to substitute fake foods. Firstly, Pollan gives some pieces of advice explaining how we, as consumers, can avoid food that our grandmother do not identifies by giving an example of unknown ingredients of yogurt. In this example, he tries to show how to read the ingredients label whether it consists of familiar elements or not, and we should be aware of this kind of foods that travel to our body.
With that being said, most restaurants and grocery stores are declining industrialized foods, giving the name, “food-like substances.” Freedman feels that it is not a realistic way to stop this obesity epidemic by trying to persuade people into completely changing their habits of eating. Instead, Freedman believes that incorporating better ingredients in processed foods will
How Junk Food Can End Obesity Society has being trying to solve the problem for obesity and has yet to find a solution. David H. Freedman found a solution to this problem and as crazy as it may say sound, his answer is Junk Food. Healthy foods and drinks can be expensive and frankly don't taste the best, so the question arises why do people consume them? The answer is easy, people want to consume things that are labeled as healthy because it looks pretty good holding a healthy snack or drink. When people look good they feel pretty good about themselves.
Today’s consumers no longer consider where the food is coming from nor do they understand what it takes to prepare soil, grow food, and its logistic all the way to consumption. Some of his audience may understand the logistic or chain of events from soil to consumption, yet choose otherwise. Berry said: “Many people are now as much estranged from the lives of domestic plants and animals (except for flowers and dogs and cats) as they are from the lives of the wild ones”.
The Locavore Movement The locavore movement is a trend that has swept all over the world over the past decade, slowly revolutionizing how humans eat and grow their food while providing a new perspective on the sustainability of the environment. Locavores choose to eat locally produced food as frequently as possible to limit their impact on the environment. The believers of the locavore movement argue that the sustainability and nutrition provided by locally grown food far outweighs the conventional methods used in farming. There also have been critics of the Locavore movement who argue that it impacts the environment in negative manners while being unsustainable for the human population.
Instead of growing natural foods, food companies have found an easier, more profitable way of selling food to us: they take these plants and process them into something that tastes better and seems more appealing. And they’re also filled with artificial flavoring, preservatives, and all sorts of synthesized chemicals that make our food sweet but are harmful to us. With these processed foods, we can’t rely on tastes preferences to tell us what to eat, because if we want something sweet, we can eat it any time, which is the exact opposite of why we’ve evolved into liking something sweet. Pollan observes that we’re told to rely on science instead, but this ‘science’ keeps on changing. It seems like the only effect of this ‘science’ is that it helps the food companies make more money.
In a world where there is a new diet or weight loss regime around every corner, it has become difficult to navigate through the claims as to what’s healthy and what’s not. Walking into a grocery store today, one wouldn’t have to look far to find items labelled “low fat”, “no sugar added”, “reduced calories”, and the same goes for menu items found at many popular fast food restaurants. Is this what we should be eating in order to overcome this obesity epidemic that we live in today? David Freedman seems to think so. In his article “How Junk Food Can End Obesity”, he claims that using modern food processing to make unhealthy foods more nutritious is the answer, however he fails to recognize that people need to know how to make their own healthy
The essay “Why Organic Foods Are Worth the Cost,” the author Alex Garcia presents the argument of whether or not organic foods are worth the higher cost. The essay starts with the first paragraph explaining the situation and how it has come to the author’s attention. Ending the paragraph with a thesis backing organic foods’ health benefits and environmental benefits of organic foods despite it being a contested topic. The next paragraph explains what organic foods are according to the USDA as explained, “Organic foods are produced without using most chemical pesticides, without artificial fertilizers, without genetic engineering, and without radiation…” (Garcia, pg. 112). The author then goes on to explain further including meat, dairy products,
Author of the essay “Eat Food: Food Defined” Michael Pollan, states that everything that pretends to be a food really isn’t a food. Michael persuaded me into agreeing with his argument by talking about how people shouldn’t eat anything their great grandmother wouldn’t recognize as food and avoid food products containing ingredients that are unpronounceable, lists more than five, and contains high fructose corn syrup. He opened my eyes to information I wouldn’t have thought about or researched myself. He got into depth about a type of Sara Lee bread that contains way more ingredients than needed to make the bread, including high fructose corn syrup that isn’t good for you. Marketers are doing this to sell more of their product by making it taste
Accurate, easy-to read and scientifically valid nutrition and health information on food labels is an essential component of a comprehensive public health strategy to help consumers improve their diets and reduce the risk of diet-related diseases. Consumers often compare prices of food items in the grocery store to choose the best value for their money but comparing their purchases using a comprehensive food label can help make the best choices for their health. That is what makes food labeling a public health issue – inadequate food labels may lead to poor quality food choices. Indeed today food labels could not confidently be referred to as accurate, easy-to read and containing scientifically valid nutrition and all necessary health information. They are often referred to as misleading, containing flawed or inaccurate information and sometimes very difficult to understand by various health specialists.
The food industry is expected to grow rapidly in the future due to improving lifestyle and rapid urbanization (“Global Fast Food Market”, 2017). With this potential demand created, KHC can easily capitalize the growing foodservice industry and tailor their products to the specific demographic (Bhasin, 2018). Another strong resource KHC can utilize is focusing on nutritious products. As the foodservice industry continues to grow, KHC should further explore on expanding its product portfolio to include healthier options. Natural and organic brands, as well, as small labels buying from local farms, have become an essential part of the consumer lifestyle (Tarkan, 2015).