Food Essays and Research Papers

Instructions for Food College Essay Examples

Title: Food Security

  • Total Pages: 2
  • Words: 688
  • Sources:1
  • Citation Style: APA
  • Document Type: Essay
Essay Instructions: Food Security in Global Perspective
Food Security in developing countries in asia & how the local community viewed it.

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Bibliography

Addressing Food Security. (2011). PEMSEA. Retrieved from: http://www.pemsea.org/eascongress/international-conference/food-security-and-livelihood-management

Water and Food Security. (2009). NTS Alert. 1 -- 6.

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Title: Food Intake 3 Days SCI 220 Version 7 Food Intake 3 Days Write a 750 1 050 word paper addresses points 3 day food intake information recorded iProfile Recorded intake protein carbohydrates lipids o Which foods recorded daily intake provide protein Which provide carbohydrate Which provide lipids o Review recorded protein carbohydrate lipid intake compares recommendations dietary reference intake DRI

  • Total Pages: 2
  • Words: 707
  • References:3
  • Citation Style: MLA
  • Document Type: Research Paper
Essay Instructions: Food Intake ? 3 Days
SCI/220 Version 7

Food Intake ? 3 Days

Write a 750- to 1,050-word paper that addresses the following points about the 3-day food intake information you recorded in iProfile:

? Recorded intake of protein, carbohydrates, and lipids

o Which foods in your recorded daily intake provide protein? Which provide carbohydrate? Which provide lipids?

o Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake (DRI). If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance?

o Is the protein in each of the foods you ate complete or incomplete, thus combining to become complementary? Why is this fact important?

o How much of your daily-recommended protein, carbohydrate, and lipid intake did you achieve? Were you surprised by the number? If your macronutrient intake is insufficient, what might you do to bring it into the recommended range? Provide specific recommendations.

? Macronutrient intake ranges

o Is macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?

? Fiber intake ranges

o Does your fiber total meet 100% of the recommendation for you as calculated at the iProfile website?

o Do you think your intake was too high, too low, or just right? Provide a rationale.

o Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups?fruits and vegetables?fell short of the recommended intake?

o Which specific foods provide the most fiber in your days? meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.

? Dietary modifications

o Are you able to identify any patterns or trends within your diet? If so, what are they?

o What changes might you make among your vegetables, fruits, meat and meat alternatives, or grain choices to increase the fiber in your diet?

o Do your meals include fiber-rich bean dishes, such as chili, beans in a salad, or split-pea soup?

o If you drink fruit juice instead of eating whole fruit, what might happen to the fiber content and calorie content in your diet?

o How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples.

Cite three references other than the course textbooks.
Format your paper consistent with APA guidelines.

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References

Hamric, A.B., Spross, J.A., and Hanson, C.M. (2009). Advanced Practice Nursing: An

Integrative Approach. St. Louis: Mosby.

Larson-Duyff, R. (2007). American Dietetic Association Complete Food and Nutrition

Guide. Hoboken: Wiley & Sons.

Rinzler, C.A. (2004). Nutrition for Dummies. Hoboken: Wiley & Sons.

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Title: Food Place Identity The Geography Diet Major Paper 2011 Food habits nations defined culture circumstance coincidence heritage readily ingredients numerous factors With mind choose country describe 1

  • Total Pages: 13
  • Words: 3416
  • Works Cited:6
  • Citation Style: APA
  • Document Type: Essay
Essay Instructions: Food, Place and Identity: The Geography of Diet
Major Paper
2011
Food habits of nations are defined by culture, circumstance, coincidence, heritage, readily available ingredients and numerous other factors. With these in mind, choose one country and describe:
1. principal foods that typify the national cuisine
2. differences that might exist within a country from one region to another
3. the connection between diet and the domestic capacity to provide the necessary ingredients.
Sources: The paper must include one or more maps, draw on articles from at least 6-8 peer reviewed journals or books and contain authoritative information from governmental and credible non-government organizations. Where available, existing maps can be adapted, but otherwise the information can be shown on widely available outline or base maps.
Technical Requirements: The paper may be written either in an essay or report style, but must exhibit the following elements:
? effective structure, including a lucid introduction and conclusion
? reliance on authoritative and diverse sources with a measured proportional dependence on web materials
? good writing that is devoid of technical errors and colloquialisms
? proper pagination
? appropriate illustrative materials, particularly maps which must demonstrate good cartographic elements including aesthetic design, titles, scale and orientation
? illustrations which follow their first in-text reference as closely as possible
? comprehensive documentation of sources in accordance with the Student Code of Conduct, using consistent application of any standard style such as the APA
? attach receipt from Turnitin

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Allison, C. (2010, May). Barbecue Master. Retrieved October 18, 2011, from http://barbequemaster.blogspot.com/2010/05/chopped-pork-bbq-sandwich-with-sam-dog.html

Baker, E.A., Schootman, M., Barnidge, E., & Kelly, C. (2006, July). The Role of Race and Poverty in Access to Foods That Enable Individuals to Adhere to Dietary Guidelines. Preventing Chronic Disease: Public Health Research Practice and Policy, 3 (3).

Bedell, J. (2008). Food, Fitness, Obesity and Diabetes in the Bronx. Retrieved October 17, 2011, from New York City Department of Health: www.phanyc.org/files/food-fitness-obesity-in-bronx-bedell.ppt

Block, J.P., Scribner, R.A., & DeSalvo, K.B. (2004). Fast Food Race/Ethnicity, and Income: A Geographic Analysis. American Journal of Preventive Medicine, 27 (3).

Gray, J., Davis, J., & Williams, C. (2002). Georgia and the Carolinas. Oakland, CA: Lonely Planet Publications.

Kenner, R., & Schlosser, E. (Directors). (2009). Food Inc. [Motion Picture]. The United States.

McDaniel, R. (2011). An Irresistible History of Southern Food. Charleston, SC: The History Press.

McSpadden, W., Harrison, J., & Morthland, J. (2009). Texas BBQ. Austin, TX: University of Texas Press.

Neff, R.A., Palmer, A.M., McKenzie, S.E., & Lawrence, R.S. (2009). Food Systems and Public Health Disparities. Journal of Hunger & Environmental Nutrition, 4 (3), 282-314.

New York State Department of Health. (2009). Bronx County Diabetes Death Rate Per 100,000. Retrieved October 18, 2011, from http://www.health.state.ny.us/statistics/chac/mortality/diabet58.htm

Reinberg, S. (2009, July 23). 1 in 7 Low-Income Preschoolers Are Obese. Retrieved October 18, 2011, from http://www.usnews.com/health/family-health/childrens-health/articles/2009/07/23/1-in-7-low-income-preschoolers-are-obese.html

Schlosser, E. (2001). Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Houghton Mifflin Company.

Story, M., Kaphingst, K.M., Robinson-O'Brien, R., & Glanz, K. (2008). Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annual Review of Public Health, 29 (7), 253-272.

Warnes, A. (2008). Savage Barbecue: Race, Culture, and the Invention of America's First Food. Athens, GA: University of Georgia Press.

Williams, N.M. (2008). Affected Ignorance And Animal Suffering: Why Our Failure To Debate Factory Farming Puts Us At Moral Risk. Journal of Agricultural and Environmental Ethics, 21 (4), 371-384.

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Title: Food Safety

  • Total Pages: 6
  • Words: 2234
  • Bibliography:0
  • Citation Style: MLA
  • Document Type: Research Paper
Essay Instructions: The table of contents below should be the next page in your manual, after the title page. All the elements listed must be included, but you may add in sections as you deem necessary. Remember to keep your target audience in mind. The Table of Contents is in bold, and the explanation of what should be included in that section is in italics. Only the bold text needs to be in the table of contents (not the explanation). The explanation is there for clarification of what is expected to be included in that section. This is what you will add in that section of the manual.

Include page numbers in the Table of Contents and format your manual professionally, keeping in mind your target audience. Develop the manual thoroughly. This will be used as a tool in your establishment to ensure food safety. You may use pictures or industry aids, just be sure they are properly cited.

The final page of your project should be your Reference page. Use APA format for your references. Have Fun!


Table of Contents
Purpose and Scope of Manual
Who is responsible for ensuring safe food?
How will this manual help prevent foodborne illnesses?
Foundations for Use
What are the food safety hazards?
What are the 5 main risks leading to foodborne illness, as defined by the CDC?
Who are at greater risk for foodborne illness and why?
How does the CDC define an outbreak of foodborne illness?
Safe Food Handling
Define how foodhandlers can contaminate food
Define guidelines for a good personal hygiene program and describe the steps for proper handwashing
Define requirements for employee work attire, proper use of gloves, and develop policies regarding eating, drinking or smoking while preparing food. What should an employee do when the first arrive at work?
The Flow of Food
Purchasing and Receiving - Define general guidelines/procedures for purchasing and receiving
Storage - Describe general storage guidelines. Address only dry storage and refrigerated items
Preparation - Provide guidelines for thawing, cooking, cooling and reheating food. Provide minimum cooking temperatures for at least 4 different items.
Service ? Establish guidelines for servers and procedures for safe food service. (You do not need to include details on holding food for service or serving off-site unless it is applicable to your establishment)
Hazard analysis Critical Control Point (HACCP)
Describe the steps involved in a HACCP system. Do not just list the steps, define them in your own words, as they relate to your facility.
Employee Food Safety Training
Develop a food safety training program for your employees. You do not need to include all the details, but be sure to explain the importance for having such a training program and identify the frequency with which this training should take place. In addition to the use of this manual, explain the type of training you will use and how you will determine when training will happen.

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CDC (U.S. Centers for Disease Control and Prevention). (2000). Appendix B: Guidelines for confirmation of foodborne-disease outbreaks. Morbidity and Mortality Weekly Report, 49(SS01), 54-62. Retrieved 1 Mar. 2013 from http://www.cdc.gov/mmwr/preview / mmwrhtml/ss4901a3.htm.

CDC (U.S. Centers for Disease Control and Prevention). (2011, June). Making food safer to eat: Reducing contamination from the farm to the table. CDC Vital Signs, U.S. Centers for Disease Control and Prevention. Retrieved 1 Mar. 2013 from http://www.cdc.gov/VitalSigns/AboutVitalSigns.html.

CDC (U.S. Centers for Disease Control and Prevention). (2012). CDC estimates of foodborne illness in the United States. CDC 2011 estimates: Findings. CDC.gov. Retrieved 1 Mar. 2013 from http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html#annual.

CDC (U.S. Centers for Disease Control and Prevention). (2013). Incidence and trends of foodborne illness, 2011. CDC.gov. Retrieved 1 Mar. 2013 from http://www.cdc.gov/features/dsfoodnet/.

FDA (U.S. Food and Drug Administration). (2005). Food CGMP modernization -- A focus on food safety. U.S. Food and Drug Administration, U.S. Department of Health and Human Services. Retrieved 1 Mar. 2013 from http://www.fda.gov/Food / GuidanceComplianceRegulatoryInformation/CurrentGoodManufacturingPracticesCGMPs/ucm207458.htm.

FDA (U.S. Food and Drug Administration). (2006). Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments. College Park, MD: Office of Food Safety, FDA. Retrieved 1 Mar. 2013 from http://www.fda.gov/downloads/Food/FoodSafety/RetailFoodProtection / ManagingFoodSafetyHACCPPrinciples/Operators/UCM077957.pdf.

FDA (U.S. Food and Drug Administration). (2009a). Chapter 1 -- Introduction for managing food safety: A manual for the voluntary use of HACCP principles for operators of food service and retail establishments. U.S. Food and Drug Administration, U.S. Department of Health and Human Services. Retrieved 1 Mar. 2013 from http://www.fda.gov/Food / FoodSafety/RetailFoodProtection/ManagingFoodSafetyHACCPPrinciples/Operators/ucm077964.htm.

FDA (U.S. Food and Drug Administration). (2009b). Food Code. 2009 Recommendations of the United States Public Health Service Food and Drug Administration. Alexandria, VA: U.S. Department of Commerce. Retrieved 1 Mar. 2013 from http://www.fda.gov / downloads/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/UCM189448.pdf.

University of Rhode Island. (2000). Food safety hazards. Cooperative Extension Food Safety Education, University of Rhode Island. Retrieved 1 Mar. 2013 from http://web.uri.edu / foodsafety/food-safety-hazards/.

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