Abstract This paper examines how food and drink providers are bending to consumer demand and realizing they have to provide low-carbohydrate alternatives if they are to compete in the ever-changing marketplace. It looks at how restaurants are introducing their Atkins-approved menus and South Beach Diet alternatives and how several new alcoholic drinks have been introduced, which are designed to piggyback on the popularity of a low-carb lifestyle. It shows how these industries are under the influence of the "Low Carb Effect" and how this shift in preference has come about from the realization that America is getting fatter.
From the Paper "Fast food companies are quick to realize the health trend is affecting them as well. They have followed their counterparts, food manufactures, in change. Americans are starting to see menus that incorporate low-carb choices. The fast food industry is already starting to broaden its appeal to consumers with entree-sized salads, low carbohydrate meals, and the famous "bunless burger". These alternative choices are aimed at the health set, women, and young adults (Chan 2004). McDonalds, the largest restaurant, evaluated their current menu options for the on-the-go dieter, and decided to dabble in the low-carb market. Their improvements are helping the fast food giant rebound from the mid-May lows. Figure 2 depicts the McDonalds Corporation's last six months."
Abstract This paper relates that lactose, an important and well-understood component of milk, provides an important source of nutrition during development, and, for individuals without lactose intolerance, milk often continues to be an important part of a healthy and varied adult diet. The author points out that lactose intolerance is a common issue for much of the world's population, especially people of Asian and non-Western European decent, but a large number of Europeans can easily digest lactose. The paper relates that, in the Western society, lactose (within milk) is used within a wide variety of milk products, such as cheeses, cottage cheese, sour cream, and yogurts; in addition, milk is used in a wide variety of other food products, including breads, pizzas, ice cream products, and even cereals.
From the Paper "In structure, lactose is a white crystalline disaccharide that is comprised of two sugars that are bound together: glucose and galactose. Glucose and galactose are monosaccharides. Lactose has the same chemical formula as sucrose and maltose (C12H22O11). However, lactose differs from sucrose and maltose in structure. When hydrolyzed, lactose yields D-glucose and D-galactose. This hydrolysis is catalyzed by lactase within the digestive tract (Miller). Thy hydrolysis of lactose results in increased sweetness and a depression of the freezing point of milk."
Abstract This paper discusses London's restaurants in great detail. The variety of available restaurants is examined. Statistics are provided to explain successes and failures of the different types of restaurants. The paper explains how each type of restaurant caters to a particular category of customer. The paper states that the restaurant business plays a major role in the tourism industry.
From the Paper "The time for breakfast in London restaurants start from 7:30 but this is only at Workmen's Cafes and sandwich bars for office workers. The big restaurants serve breakfast only from 9:00 and continue up to 10:30. Serving of lunch takes place between noon and 2:30 and the restaurants serve it only during that period. Tea is served as a separate meal between 4:00 and 5:30 and supper is served between 7:30 and 9:30. Only some ethnic restaurants especially Indian, serve meals till midnight. The expected tip is between 10 and 20 percent of the food bill, but there is no tipping in the bars. The wise thing is to avoid eating beef in restaurants, or choose only items which have a low risk of contamination. Many restaurants are closed on Sundays. During Christmas period, the whole city shuts down and meals are available only in hotels."
Abstract This paper begins by providing a definition of lactose intolerance and a description of its relevance to nutrition, consumers, health care professionals, and patients. The writer explains that lactose intolerance is a disease aggravated by milk sugars. It can be controlled by diet, but often other measures must also be used to control the disease, including the use of dietary aids such as "Lactaid." The writer puts forth the argument that health care professionals must understand the treatment and problems associated with the disease to help their patients combat it. A major part of this understanding requires a knowledge and understanding of the principles of proper nutrition.
From the Paper "Lactose intolerance affects millions of Americans. In fact, the American Gastroenterological Association (AGA) estimates that 50 million Americans suffer from the disease, and it can make their lives miserable if it is not treated. The symptoms of lactose intolerance include stomach cramps, diarrhea, nausea, gas, painful bloating, and flatulence ("Living" 66). These symptoms can begin as soon as 30 minutes after consuming milk products, and can last for several hours. While the disease can exist from birth, it often occurs in older women, and many ethnic populations, including African Americans, Jews, Mexican-Americans, Native Americans, and Asian Americans. The AGA estimates that almost 75 percent of blacks and 90 percent of Asian Americans exhibit lactose intolerance (Editors). Thus, the disease can be considered an ethnic disease that affects the general population as well. Medically, the definition of the disease is the inability of the small intestine to break down and adsorb milk sugar (lactose)."
Abstract This paper is a research literature review of studies done concerning the effect of leisure on health. Theories of leisure are described and related to the topic. The paper discusses the effects on both physical and mental health of individuals. Ideas for future research are presented at the end of the paper.
From the Paper "Long-term health is becoming a more prevalent issue in the United States than ever before. In the US it is projected by the Census Bureau that by the year 2020, 17.7% of the population will be 65 years of age or over and that this figure will grow to 22.9% in 2050 (Kwai-Sang Yau & Packer, 2002). Life expectancy in the United States is currently approximately 80 years from birth (NCHS, 2004). Though these numbers are definitely promising they may be a bit misleading. The increase in life expectancy seems to be more of a product of other factors such as medical advances and less of a derivative of increased leisure activity. Also, life expectancy does not take into account quality of life. Mental Happiness is just as important throughout the life-cycle as physical health. People are living to 80 years old, but they may be suffering from many different ailments as a result of an unhealthy lifestyle or general consequences of aging. Medical science can treat those ailments enough to keep people alive, but in many cases they cannot be cured and people have to live with their effects and the unhappiness they bring with them. That is why leisure activity participation must be looked at as a possible solution to health problems in later life. To truly get to the heart of the problem, leisure activites? involvement in health related matters throughout the lifespan must be dissected."
Abstract This paper examines several areas of concern for agricultural economists when they look towards the future. Some of these areas of interest are nutrition and health, the possibility of using food products for uses other than consumption, and genetic adaptation of crops. However, the paper highlights three major interests of agricultural economists, the supply of food available, farm productivity and profits, and agriculture production that will be friendly to the environment.
From the Paper "The availability of food supplies in the world is a primary interest and concern for agricultural economists. In an article by Lester Brown, he compares our use of the natural resources to the use of an endowment, which we have now started to utilize in addition to the interest and this leads to bankruptcy. He states, "By satisfying our excessive demands through overconsumption of the Earth's natural assets, we are in effect creating a global bubble economy" (Brown 1). Several issues impact the concern of the world's food supply."
Abstract This paper discusses and describes the findings of studies done on the causes and treatment of obesity. The paper looks at possible genetic and chemical causes, as well as different types of diets and surgical measures used to treat obesity.
From the Paper "Perhaps one of the most intriguing bits of scientific research Pool offers is the one with which he begins the book, the realization by researchers in 1997 that the hormone leptin, or more properly the body's inability to make it, is responsible for a particular type of obesity in which the genitalia do not develop properly, and there is a total absence of satiety (2001, p. 5). The person lacking the gene to make leptin never knows when he or she is full, and so is always hungry. However, this has been found to be highly inbred, and so may not have a lot to say to the general population of overweight people. "The most striking thing about these scientific reports is the near-absolute power that the genetic mutations seem to hold over their victims. None of the unaffected family members is fat, yet with out exception the subjects with the mutation are grossly obese" (Pool, 2001, p. 5) What this finding does lay to rest, at least for some obese people, is that willpower is at the root of fat."
A look at the growing problem of childhood obesity in the United States, with a focus on the Latino population where the problem is exhibited most significantly.
Abstract This study focuses on the problems and solutions of childhood obesity as associated with the issue of obesity in children. Specific emphasis is placed on the growing Hispanic ethnic minority population. The paper points out that childhood obesity is unquestionably more concentrated among racial minorities than it is among white children and, therefore, focuses on the particular population of Hispanic-American youth in the San Francisco School District.
From the Paper "Challenges are many and complicated and the solutions to this particular growing health threat have been divided for the last twenty years but the impact of the number of hours children spend in school demonstrates an opportunity for intervention that has been largely ignored in the last twenty years. Most research has addressed factors such as environment, socioeconomic level, activity level and family history as important facets of the problem. Some would even lay blame upon the television as a serious factor for the development of obesity in children. (Lowry, Wechsler, Galuska, Fulton, & Kann, 2002, pgs. 1-23) Many blame nutritional changes that have taken place within the United States as a whole, regarding the amount of fast food we eat because of its easy availability and the reduction of fresh fruit and vegetables being replaced by the bulk high fat, high carbohydrate low nutrition foods available in the everyday marketplace."
Abstract This paper discusses and analyzes the condiments salt and sugar. Specifically, it compares and contrasts cultural views on sugar and salt. The paper examines the historical roots for those views and discusses how they have changed over time. The paper explains that sugar and salt are two of the basic foods in most of the world's diets; in modern times, these two very different foods cause fear, and many people limit them for health reasons. The paper contends that, while sugar and salt are building blocks of diet and nutrition, too much of them can go a long way in ruining a healthy diet.
From the Paper "Salt is one of the most basic minerals in the world, and yet it is one of the most mysterious. Today, it is trendy to keep "designer" salts in the kitchen - sea salts, French Fleur de Sel, Kosher salt - gray, pink, black, and white salts, all for different cooking purposes. However, salt has a much longer history. Today salt is trendy, but in the past, salt was life, and because of that, it played a monumental part in the history of the world. Writer Kurlansky notes, "Without both water and salt, cells could not get nourishment and would die of dehydration" (Kurlansky 5). Another historian states, "The essential function of salt is to maintain the equilibrium of the liquids or serum in the body; it must remain constant" (Toussaint-Samat 457). Salt is necessary for survival, but it has been used for centuries as a flavoring, and even as currency."
Abstract This paper presents an industry profile of Gold's Gym. The paper examines the company from four perspectives: the fitness industry's historical development, Gold's competitive structure, a general environment analysis, and the global nature of the fitness industry. The paper explores the Gold's Gym franchising policy.
From the Paper "In almost every nation of the world, fitness takes on a local feel in the sense that what has driven the specific nation in regard to health and fitness, survival and sport will inherently dictate what the fitness industry represents. In other words, in the Asian nations, martial arts may dictate the types of fitness organizations that will be successful and in the Middle East and Europe, group sports such as soccer may dictate the type of fitness program that excels. Obviously each region will have some factors that push one type of exercise over another. The United States is a major influence as well as the nation's wealth provides excess capitol for individuals to have the free time and money to seek exercise as a leisure activity. "As we enter the 21st century, one of the greatest accomplishments to be celebrated is the continuous pursuit of fitness since the beginning of man's existence. Throughout prehistoric time, man's quest for fitness has been driven by a desire to survive through hunting and gathering. Today, though no longer driven by subsistence requirements, fitness remains paramount to health and well-being."
Abstract The review of literature and experimental study presented in this report explores some of the many important medical and social aspects of obesity in today's society. Included in the paper is a discussion of health risks associated with obesity, groups where the prevalence of obesity is high, fad diets and their effectiveness or lack of effectiveness, and the potential for effective solutions.
Introduction
Review of Literature
Methodology
Results/Findings
Discussion and Conclusion
From the Paper "The term overweight referred traditionally to the existence of excess body weight in relation to the norms in the population, while the traditional definition of obesity referred to an excess amount of body fat regardless of weight. However, the rapidly growing amount of Westerners gaining weight and fat to a seriously unhealthy level has required a more specific definition to come into usage. Today, the Body Mass Index is the generally accepted way to measure both overweight and obese. Body Mass Index takes into account both height and weight to determine the healthiness of a person's body. Overweight refers to a Body Mass Index of 25 through 29, while obesity refers to a Body Mass Index of 30 or more."
Abstract This paper discusses the problems facing the African food supply. Genetically altered crops are studied as a way to help fight famine in many parts of Africa. The study of native foods is integrated into the paper, and specific countries are presented as case studies. Various works are cited in order to look at several possibilities to resolve the problems in Africa.
From the Paper "In Ghana during the green revolution, there was a push to try for mechanized agriculture, and produce monoculture crops. During the drive, thousands of people were displaced by the Volta dam, which went into use in 1990. The government created 52 townships in order to relocate indigenous people (AppiahOpoku 2004). During this time, Ghana made no attempt to judge the environmental impacts of the project. This decision would destroy a great deal of biodiversity, and at the same time, put skepticism into the minds of farmers. Indigenous ecological knowledge (IEK) was not used and the biodiversity was hurt (AppiahOpoku 2004)."
Abstract This paper looks at the trend of anorexia nervosa among American teenagers today. It provides diagnostic guidelines for AN and looks at the characteristics of such a teenager. Also analyzes some common treatment options.
From the Paper "Ritualized behaviors are typical, and these compulsive actions gradually spread throughout the patient's lives. They may hide food, cut it into very small pieces, and move it around on their plates to make it look as if they have eaten. They may become very rigid about what they eat, counting the numbers of pieces they will eat or carefully measuring even very small portions, for instance of ketchup. Many worry about the calories in a stick of gum or even on a postage stamp (Johnson, 1996)."
Abstract This paper explains why most popular fad diets, particularly Atkins, are based on faulty, unproven theories. It also describes some of the health problems that may accompany such diet programs.
From the Paper "It has been commonly known for ages that the food we eat provides us with energy in the form of calories. We consume these calories in our bodies for our body functions - the amount of calories burnt depending mainly on the nature and duration of physical activity and to a lesser degree, on metabolic differences in individuals due to genetic reasons. If our calorie-intake is greater than our calorie-consumption, we put on weight; if our intake is less than our consumption we lose weight. Low carb diets such as Atkins' purport to circumvent this basic fact of nutrition and attribute the weight loss to factors such as insulin resistance, ketosis, and increased fat burning. On closer scrutiny, however, it becomes apparent that such claims have no scientific basis and the low carb fad diets carry significant health risks."
Abstract This paper discusses the Food Stamp Program in the United States, which provides food to low-income people. It explains that, although the United States Department of Agriculture administers the program, each state, individually, distributes the benefits. The program as it exists today has gone through several evolutionary stages. These changes are examined in the paper.
From the Paper "The first Food Stamp Program (FSP) was implemented in 1939. The program allowed people who were on relief to purchase orange stamps that were equal to their normal food expenditures. For every $1 worth of orange stamps that were purchased, the FSP gave them 50 cents worth of blue stamps. The orange stamps could be used at food retailers for whatever food the recipient wanted to buy. The orange stamps, however, could only be used by surplus foods determined by the Department ("Food Stamp")."
