User:Tori Hivner/sandbox

FOOD COLORING:

https://iopscience-iop-org.libproxy.temple.edu/article/10.1070/RC1969v038n09ABEH001826/pdf

What I want to expand upon: (from the original article)

Color additives are used in foods for many reasons including:


 * To make food more attractive, appealing, appetizing, and informative
 * Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions
 * Correct natural variations in color
 * Enhance colors that occur naturally
 * Provide color to colorless and "fun" foods
 * Allow consumers to identify products on sight, like candy flavors or medicine dosages

My expansion: (addressing the negativities/dangers of food coloring- a rebuttal)

Food coloring is designed to make food look more attractive and exciting for consumers, however, the process of food coloring is unnecessary and can be unhealthy. Natural food colorings can be extracted from the proteins of plants. The United States has access to other natural sources of nutrients, like plant proteins, but the country continues to keep implementing processed chemicals into their foods. This gives America the reputation of the "obesity and unhealthy" stereotypes that humanity perceives the country to be. Apart from the usual animal and plant sources of proteins already recommended in nutrition, there is a large number of sources of sufficiently rich proteins, especially plant proteins, which are not widely used in nutrition owing to accompanying impurities

FOOD CHOICE OF OLDER ADULTS:

https://www-tandfonline-com.libproxy.temple.edu/doi/full/10.1080/21551197.2019.1664967

What I want to expand upon: (from the original article)

With age, some people tend to avoid food and are unwilling to modify their diets due to oral health problems. These oral health problems, like dentures (false teeth) not fitting properly or gum disease, are associated with significant differences in dietary quality, which is a measure of the quality of the diet using a total of eight recommendations regarding the consumption of foods and nutrients from the National Academy of Sciences (NAS). Approaches to minimize food avoidance and promote changes to the diets of people that have eating difficulties due to oral health conditions are needed desperately because without being able to chew or take in food properly, their health is effected drastically and their food preferences are limited greatly (to soft or liquids only).

My addition:

Due to varying factors of older adults physical and mental stages, eating choices become more and more restricted. Many elders are forced into eating softer foods, foods that incorporate fiber and protein, drinking calcium-packed liquids, and so on. Six of the leading causes of death for older adults, including cardiovascular disease, cancer, chronic lower respiratory disease, stroke, Alzheimer's, and diabetes mellitus, have nutrition-related causes and/or respond favorably to nutrition interventions These six illnesses heavily influence the diet of elders, while implementing certain restrictions.

CULINARY ARTS:

http://web.a.ebscohost.com/ehost/ebookviewer/ebook/bmxlYmtfXzI4MzcwX19BTg2?sid=e3b695e1-df38-477e-8877-3bef7ddcf660@sessionmgr4008&vid=0&format=EB&lpid=lp_III&rid=0

What I want to expand upon: (from the original article)

Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. In 1879 the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. Today, there are thousands of Culinary Arts schools around the world. Additionally, most universities, as well as many smaller tertiary schools like community colleges, offer some type of Culinary Arts Degree, which is technically a Bachelor of Arts Degree.

* take this last sentence out to replace with the following*:

My expansion:

A wealth of opportunities is available in the growing field of culinary arts. Many high school graduates, career­changers, and others are drawn into this multi­billion dollar industry every year. Indeed, the food service industry is the number one retail employer in the United States—it employs more than nine million people. Chefs, cooks, and other kitchen workers make up a large percentage of the food service industry, and the chances for landing a great job in this exciting field are excellent. In fact, the Bureau of Labor Statistics predicts that by the year 2005, the demand for trained chefs will exceed the supply Along with colleges and community colleges, there are also countless vocational schools built into high school curriculum that have specialized culinary arts programs. These programs are great for younger students who may have an interest in having a career in culinary, as they can experiment and learn about what it truly entails by being in a real kitchen environment. These programs also give students insight the other way around, in which they can learn if maybe the culinary world is not what they anticipated it to be.