Abstract This paper covers some of the influences on the foods and cooking of the Pennsylvania Dutch and discusses some of the region's most popular dishes and specialties. It explains that the Pennsylvania Dutch inhabit rural areas of southeastern Pennsylvania. Their cooking is a unique blend of their lifestyle, history, culture, and local influences. It shows how the Pennsylvania Dutch are not Dutch at all; they are really German immigrants who brought many food traditions with them when they immigrated to America.
From the Paper "While there are Amish and Mennonite settlements in several U.S. states, the heaviest concentration is located in southeastern Pennsylvania, hence the term Pennsylvania Dutch, which includes all people of the area. This area of Pennsylvania is covered with gently rolling hills and rich earth, and it is the perfect place for farmers, which the Pennsylvania Dutch are. Cookbook author Betty Groff wrote of the farms of the area, "Their vegetable and flower gardens are so lush and immaculate that they could be mistaken for a horticultural college's test plots" (Groff 2). This lush farmland led to the development of a rich agricultural heritage, and many of the items grown end up on the family table for breakfast, lunch, and dinner. Another expert on the Dutch writes, "In 1799 Thomas Hill described the Pennsylvania Dutch farmers as 'the most early rising, hard working people I ever saw.' Many of them, especially the 'plain people,' are still that. They have never been afraid of hard work or of getting their hands dirty" (Klees 192)."
Abstract This paper describes the Pilates Method of exercise. The paper describes the history of the Pilates Method, the objective of the method in terms of the mental and physical state of its participants, why it is beneficial to the body and how it conditions it, who can benefit from Pilates, and how it can be modified to suit the needs of the elderly.
From the Paper "The Pilates Exercise Specialists Program, Wellington, New Zealand, is guaranteed to make the user 'feel' the difference after two sessions, 'see' the difference after another few sessions, and make others 'notice' the difference after a few more weeks. What is Pilates Exercise, and how is it done? What is it supposed to do for the individual who opts for the Program, and how will the individual respond to it? The Pilates Exercise Program is supposedly one of the most comprehensive exercise programs ever offered to an individual who wants to exercise regularly. What it consists of is a full range of exercises to be done on machines and other equipment, and also a set of mat exercises. The Program is also often referred to as 'The Pilates Method of Mental and Physical Conditioning', and the Program is basically structured and tailored according to the individual's personal and unique needs, and must be performed on specially designed exercise equipment. (Welcome to the world of Pilates Exercise)"
Abstract This work briefly discusses the effects of fad diets on heart disease. Low-carbohydrate diets or all protein diets, such as the Atkins diet, are addressed, as their recent popularity among dieters is significant. The paper also analyzes diets that remove a great deal of fat from the diet, all carbohydrate diets, and combination protein and carbohydrate diets. The paper focuses on the cardiovascular reaction to these diets.
From the Paper "Within this small body if knowledge there are many conjectures about the lack of long-term results associated with fad diets such as the low-carbohydrate, high protein diets other than by those who profess that they work as a rout that seriously contradicts the view of many health care professionals, including doctors and nutrition specialists. These professionals obviously demonstrate a marked level of disregard for fad diets of any kind as they often do not represent a diet that offers the individual a balanced selection of food. Yet, those with the most the say contradict the all protein diets as the potentially most damaging to the body. "You will lose weight in the first week on these diets, but past that, they lack essential nutrients, and it is an unbalanced way of eating. It lacks fruits and vegetables and whole grains. Eating high-fat and high-cholesterol increases the risk of heart disease and tests the kidneys." (Goff 1)"
Abstract HMB (beta-hydroxy-beta-methylbutyrate) is a patented amino acid metabolite that was discovered at Iowa State University. Supplemental HMB increases lean muscle mass, strength, and VO2 Max, while increasing fat loss. This paper examines the scholarly and peer-reviewed literature and relevant online sources to determine just what HMB is, how it works, and who should or should not use it. A summary of the research and salient findings are provided in the conclusion. The paper includes an appendix, "Comparison of Daily Costs of Various Nutrition Supplements Used by Athletes," which is not included in the word count
From the Paper "HMB is produced naturally by the human body and can also be found in foods like catfish and grapefruit; however, it may not be practical or advantageous for athletes to consume these foods on a regular basis (Armsey & Green, June 1997, 9). HMB is used in order to boost strength levels, enhance muscle gains in size and prevent muscle tissue breakdown which can occur during periods of intensive exercising because scientists believe that HMB aids in the body's attempt to minimize protein breakdown. By minimizing the breakdown, HMB helps the body recover faster from exercise and leads to quicker strength and muscle gains. In sports and body building circles, HMB is known for its ability to promote fat loss and enhance muscle growth. HMB appears to upgrade the body's natural potential to build muscle and burn body fat by minimizing the muscle tissue breakdown that occurs after intense exercise sessions."
Abstract This paper provides an overview of how tea was first introduced to the United Kingdom, a discussion of its social significance and impact, followed by a summary of the research in the conclusion.
From the Paper "To the scientific community, it is the Camellia sinensis (Sivasubramaniam 2004); to school children in the United States, it was one of the causes of the American Revolution and was the focus of a historically significant "party" in Boston to protest British taxation of the colonies (Weinstein 2001); to a legion of faithful in the United Kingdom, though, it is delicious and ubiquitous tea. What is it about this modest beverage that is made by simply steeping leaves in hot water that attracts 90 percent of the world's population (Lane 1993)?"
Abstract This paper argues that, although science has not established that genetically modified foods are dangerous and carry a health risk, they should be labeled because they may contain ingredients that cause allergies. It explains that consumer laws state that people have a right to information regarding the products they purchase; not informing consumers deprives them of their right to free choice.
From the Paper "People are worried about the food they eat, the water they drink and the air they breathe. They have a right to be as in recent years, it seems to observers, that the rates of diseases such as cancer have increased tremendously and that new diseases, previously unheard of, such as Mad Cow and Sars, are threatening lives and health. It may be that people are healthier now than they ever previously were but, many do not think so and are very anxious about the spread of these deadly diseases. More importantly, many assume that these diseases are spread through the food that we eat. Needless to say, this has created greater consumer interest in the types of food purchased and consumed. Much of this interest is focused on genetically modified foods. Genetic modification according to Mark Tester, a professor of plant sciences at Cambridge University, is the heritable alteration of genes. The definition provided offers a very good clue why people fear GM foods and believe that they have harmful effects on the health. Quite simply stated, they are not natural foods but foods that have been created through human sciences that changed the biological make up of these foods. Some, including scientists, insist that these foods are safe. Dan Ferber, a science writer, insists on the safety of GM foods, further arguing that the current genetically modified foods are nothing more than an advance on techniques of improving crops and crop types that have existed and been practices over the centuries (1663-1664)."
Abstract This paper discusses genetic modification (GM) farming and analyzes the problems associated with the use of genetically modified food crops by a study of some recent scientific articles, which espouse this viewpoint. The paper contends that the rapid advancements in genomic science have created new possibilities in the fields of agriculture and in the treatment and management of diseases. The biotech revolution characterized by genetically engineered food products is regarded as a boon to the human society, a life-saving solution to manage the food crisis of our globe.
From the Paper "Altering specific sequences of DNA allows plants to develop resistance to pesticides, resulting in increased yield. Using genetic engineering methods such as electroporation, gene gun, gene silencing and vector mediated transfer, scientists are now able to insert a new gene or control the expression of an already present gene in a plant. [UCS] In a special report from the 'New scientist' the author discusses some of the possibilities of applying genomic science into farming practices. Using these biotech processes scientists have created disease and herbicide resistant crops promising huge increase in productivity. The result of this biotech revolution was amazing. Vitamin boosted rice, Onions without tears, potatoes enriched with proteins, Soya built resistant to pesticides, and even caffeine free coffee became a reality and bio-engineered products offered endless possibilities."
Abstract This paper explains that proteins are called the building blocks of life because they are essential to the proper functioning of every organism known to man. It indicates that they are used for support, storage, transport of other substances, signaling from one part of the organism to another, movement and defense against foreign substances. The author points out that eating an appropriate amount of protein is important to everyone because ingesting too much or too little can both have adverse affects on the rest of the body. The paper reports that nutritionists have identified several categories of athletes who may require greater levels of protein to reach peak performance: Endurance athletes, athletes performing intense strength training programs, teenage athletes with growth as well as exercise requirements, exercisers and athletes following a calorie-restricted weight loss program.
From the Paper "Exercise intensity has been shown to alter the rates by which amino acids are oxidized-or converted to energy-by the body. This has not been found to be a linear progression of intensity to oxidation, but rather an exponential relationship. Therefore, an exercise routine that is just slightly more intense than another routine may trigger the oxidation of a significantly larger amount of amino acid. This fact needs to be accounted for when considering the protein needs of an athlete with a particularly intense type of workout."
Abstract This paper examines the pros and cons of the Atkins diet, based on the controversial idea of the intake of a high protein and high fat diet with the reduction in the intake of carbohydrates. The paper explores the marketing strategies of this diet as they are employed in the United States and Europe.
Outline
I. Background on Atkins Diet
II. When was Atkins Introduced into USA
III. How is the US Market doing in terms of Sales this Year
IV. Global Introduction:
V. Marketing and Advertising Strategies
VI. Where is Atkins headed?
VII. Conclusions and Recommendations
From the Paper "Atkins was born in Columbus, in the state of Ohio in the year 1930. After having joined the University of Michigan, he graduated with a Major in Pre-meds, after which Atkins received his Medical Degree in the year 1955 from the Cornell University Medical School. By the year 1959, he had finished his residencies at both Rochester and Columbia Universities, and also at St. Luke's Hospital at New York. Equipped with the experiences gained from the residencies, Dr. Atkins was able to start his private practice at New York City in the year 1960. It was in the year 1963 that he began to conduct a lot of research and also formalize his findings on the subject of 'controlled carbohydrate intake', as based on a series of articles that appeared in the Journal of the American Medical Association. However, it was not until the year 1972 that the very first edition of the revolutionary book, 'Dr. Atkins Diet Revolution' was published, which was followed by Dr. Atkins findings on the effects of the destabilizing effects of Diabetes or Blood Sugar published in the book 'Dr. Atkins' Super Energy Diet' in the year 1977. (From Past to Present)"
Abstract Chocolate, a popular and coveted food world over, is often referred to as the food of the gods. This description is not surprising considering that a number of delightful sensations are associated with chocolate. Indeed, chocolate is perceived as a delightful treat, a comfort food, an aphrodisiac, a sensuous experience, a romantic gift, an energizer and a mood enhancer. It is the objective of this paper to explore and discuss the factors that explain the multifaceted aura around chocolates, beginning with an analysis of its history.
Outline
I. Chocolate, often called the food of the gods, has always enjoyed a multifaceted aura.
II. History
a. Origins as a Mesoamerican beverage
b. Expensive European import
c. Symbol of wealth and social status
III. Production and Marketing
a. Cultivation of cocoa beans
b. Production process
c. Marketing
IV. Chocolate as an aphrodisiac
a. Myth and legends
b. Ingredients
i. Scientific evidence
ii. Psychological effects
V. Types of chocolate
a. Occasions for usage
b. Forms of usage
c. Types
VI. Health and Nutritional properties
VII. Summary
From the Paper "However, it appears that the Maya and the Aztecs nevertheless placed a great deal of value on their bitter chocolate beverage, as evidenced by the importance of the role the drink played in their religious and social life. For instance, although chocolate was a favorite beverage of Maya royalty, the common people could consume the drink only on special occasions. The Aztecs went many steps further in turning chocolate into an elitist product, decreeing that only privileged people such as rulers, priests, decorated soldiers, and honored merchants could partake of the brew (Kerr, 2002)."
Abstract This paper examines MSG and its uses and takes a look at how it is made, including the fermentation process. The paper also discusses the technical details of the preparation process, the equipment commonly used, the use of enzymes and bacteria and examines the product packaging and quality control procedures. Finally, the paper includes a brief description of the market of MSG, and the socio-economic aspects of the product.
From the Paper "Monosodium glutamate, or MSG, is the sodium salt of glutamic acid. Glutamate is an amino acid that occurs naturally in many foods known for their flavor, such as tomatoes and mushrooms. Additionally, glutamate is found as a naturally occurring amino acid in foods such as meat, fish, and many vegetables. It can also be found in foods such as ice cream, yogurt, soda, canned soups, flavored crackers, and chips. Glutamate is also produced in the human body naturally, helping to regulate the body's metabolic rate (WHO, 1988)."
This paper reviews the 2003 report written by Karen Olness in the "Journal of Developmental & Behavioral Pediatrics" called "Effects On Brain Development Leading To Cognitive Impairment: A Worldwide Epidemic".
Abstract This paper explains that the article "Effects On Brain Development Leading To Cognitive Impairment: A Worldwide Epidemic" is both a technical overview of some possible causes of mental and other cognitive impairments in children in developing countries and a cry for help. The author points out that Dr. Olness states that iron deficiency suffered in infancy has been attributed to behavior problems in children such as anxiety, depression, social problem and other attention issues. The author of this paper believes that these cognitive brain issues are preventable by giving pregnant mothers and infants iron supplements; however, the resources needed to prevent famine situations are too limited at best in second-world nations and nonexistent in third-world nations.
Table of Contents
Introduction
Plot
My Thoughts & Do I Agree/Disagree
Conclusion
From the Paper "Unfortunately, according to the author, cognitive limitations in children appear to be on the rise. Because the majority of these cases are in underdeveloped poor nations, medical help or professional expertise is limited or totally nonexistent. The fact that many of the associated causes of these cognitive concerns stem from malnutrition makes this even a bigger concern as famine continues to spread as the rich get richer and the poor die."
Abstract Food and dietary habits vary from region to region; mostly guided by cultural preferences, access to resources and income levels. This paper discusses how it has often found that western countries rarely ever complain of malnutrition problem, while it persists in third world countries. The reason for this is grounded in income levels and access to resources. The writer points out that most developing countries heavily rely on pulses and beans for calories while most western-nations exhibit a greater taste for meat and poultry. This demonstrates on the one hand, cultural tastes while on the other it also says a great deal about income and poverty.
From the Paper "In a report and survey revealed in 1980s, it was found that there existed noticeable differences in per capital supply of calories and protein in different regions of the world (see Table 1). It was observed that developing countries had calories intake 9 percent lower than the world average. The developed countries on the other hand had 27 percent higher calorie intake than the world average. The countries that lied below the world average in calorie intake existed in the four regions of Africa, Far Easter, Middle Easter, and Latin America."
Abstract This paper presents a research proposal which aims to identify the factors that will help parents to become more knowledgeable about obesity. It also explains that through further education, parents can help in the prevention and minimization of obesity. Includes questionnaire.
Outline
Literature Review
Statement of the Problem and Objectives
Sampling Strategy
Data Collection Strategy and Procedures
Measurement and Justification
Consideration of Sample Size
Data Analysis
Limitations/Potential Problems
Questionnaires
Bibliography
From the Paper "Other researches and studies have found that obesity is caused by different risk factors. However, according to Baughcum and her colleagues, obesity is common in families with low income and less education. Other risk factors to obesity are the influences of parents on their children with regards to eating habits. This is because parents are usually the ones who control the food and eating habits of their children. Another risk factor is the accuracy of parents' perception on obesity."
Abstract This is a detailed paper about eating disorders and anorexia. The paper describes the symptoms, the segment of the population most affected by eating disorders, the physical problems prolonged eating disorders can cause and some the environmental, physiological and psychological conditions that might predispose some to developing an eating disorder. The paper also explains that there are far more women with eating disorders than men and points out that this is an important factor in determining the causes of eating disorders. Additionally, the paper discusses treatment methods and prevention programs.
From the Paper "Eating disorders and anorexia are becoming more commonplace today, and this is true particularly of young women, although older people and men sometimes also suffer from them. It is important to look at this issue as it relates to body image and how one feels about one's body, but also important to see it in the light of the way that one trusts oneself and others, and the hope for the future that is sometimes absent from the lives of these individuals. Such problems as depression can often play a large role in whether someone has problems with body image and eating disorders."
