| Papers [1-15] of 100 :: [Page 1 of 7] | | Go to page : 1 2 3 4 5 6 7 —> | Search results on "PLAYING FOOD HIDDEN SUGARS": |
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Playing with Food: Hidden Sugars, 2006.
A study on sugars hidden in so-called sugar-free samples, as scientifically detected by the Benedict's Test.
1,604 words (approx. 6.4 pages), 5 sources, APA, $ 52.95
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Abstract
This paper takes a look at our health-conscious society, which indulges in the use of sugar-free foods and beverages that have steadily dominated the market. The paper discusses how recent controversies that question product credibility have circulated, thus prompting various analyses on food content. By using the principles behind the Benedict's test, this study employs techniques used to test the presence of chemical compounds in food, particularly in sugar-free samples.
From the Paper
"While the Benedict's reagent can analyze the sugar content of most food products, the conducted experiment focused on sugar-free samples alone. Presenting novel results, this smaller scope diverts from previous experiments involving pure sugar concentrates."
"For the experiment, distilled water, small samples of selected sugar-free food, and a small bottle of Benedict's solution were prepared. Along with test tubes equivalent in number to the samples tested, the experiment required laboratory equipments inclusive of a Bunsen burner, a tripod, a dropper, and a beaker."
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| Term Paper # 74284 |
temporarily unavailable
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Microorganisms and Foods, 2002.
A discussion on how microorganisms can be of significance to foods. Topics covered include food spoilage, food poisoning and food related infection.
973 words (approx. 3.9 pages), 3 sources, MLA, $ 34.95
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Abstract
This paper examines how microorganisms are extremely important aspects of our food supply: They can cause spoilage, they can ferment our foods and they can cause us illness through foods. It looks at how they can be found in all types of foods ? fresh food, prepared food and even preserved food. It covers such issues as food spoilage and inhibition of the growth of pathogens, microbial ability to cause disease in humans (using Staphylococcus aureus as a particular example) and commercial uses of microbes in food (fermentation etc).
From the Paper
"Food poisoning results from ingestion of food that contains previously formed microbial toxins. The microorganisms that created the toxins are not usually alive when the contaminated food is eaten. The illness is caused by the action of the toxins. One of the most common forms of food poisoning is caused by Staphylococcus aureus. It is most often found in foods such as poultry, meat, egg and meat salads and creamy salad dressings. It results from the foods not being kept refrigerated after they have been prepared, as S. aureus can grow very rapidly at room temperature. Even if the food is heated again before ingestion, the toxin may not be destroyed as it is reasonably heat stable."
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| Term Paper # 96306 |
temporarily unavailable
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Genetically Modified Foods in Africa, 2004.
This paper discusses the debate surrounding the use of genetically modified (GM) foods as food aid to African countries.
1,955 words (approx. 7.8 pages), 11 sources, MLA, $ 62.95
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Abstract
This paper explains that the debate over African nations refusing U.S. GM food aid encompasses a much larger scope than the Western debate over GM foods. The author points out that, not only must African nations consider the same human health and environmental implications of GM food as their Western counterparts, but also African countries must negotiate a minefield of political and economic concerns unique to the region. The paper states that the debate surrounding GM foods in Africa must take into consideration some uniquely African problems, including Africa's desperate need to feed its large population and the relative poverty of the African nations.
Table of Contents
Introduction
Background to Genetically Modified Foods and Food Aid
Arguments Supporting Genetically Modified Foods
Arguments against Genetically Modified Foods
The Pros and Cons of Genetically Modified Food Aid
Conclusion
From the Paper
"Later reports noted that Zambia's decision was influenced strongly by the UK-based BMA's fears about the spread of antibiotic resistance genes in FM foods to bacteria, and the potential for GM foods to cause allergies. Supporters of GM foods argue that the Zambia's decision was based on bad advice from the BMA. For example, the South African head of AfricaBio notes, "The American Medical Association backs GM food, as does the Royal Society in Britain, the Third World Academy of Sciences and the Food and Agriculture Organization". "
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Military Food Research, 2006.
The impact of military food research on the food industry.
1,325 words (approx. 5.3 pages), 5 sources, MLA, $ 44.95
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Abstract
The impact of military food research on the food industry has emerged in recent years as a topic of growing significance and importance to citizens, scientists and government officials alike. This paper explains that military research on food has had a significant impact on the food industry, mainly because military research in this area often consists of food preservation, nutrition and performance enhancements. The paper points out that all of these categories directly impact the economic and nutritional aspects of the food industry. Research indicates that food intake in the military is influenced by the same factors that influence food intake in non-military settings. This paper analyzes and discusses the impact of such research on the food industry as a whole.
From the Paper
"Military research on the food industry often consists of studies conducted on the diets of those serving in the military, and how those diets may be modified to improve performance. The National Academy of Sciences published a report in 2004 from the Institute of Medicine's Food and Nutrition Board concluding that combat soldiers engaged in extended field operations might improve their mental sharpness and physical stamina by eating a diet supplemented with specific food components. Similar research indicates that other food components also have been shown to have beneficial effects, but some do not live up to performance expectations. In the 2004 report, the Institute of Medicine's Food and Nutrition Board examined six food components; tyrosine, choline, carbohydrates, caffeine, carnitine, and structured lipids."
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Nutritional Foods, 2004.
Considers the case of Nutritional Foods and a possible food poisoning outbreak.
1,840 words (approx. 7.4 pages), 5 sources, APA, $ 63.95
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Abstract
This paper considers the case of Nutritional Foods and a possible food poisoning outbreak. It concludes that an immediate recall is necessary, as well as the establishment of an ethics committee within the organization and a code of ethics to guide future actions.
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Effective Food and Beverage Cost Control, 2006.
An examination of basic hotel management food and beverage cost control techniques, including organization, profit planning, sales and break even analysis, menu pricing, food purchasing, storeroom control, food production, beverage and bar control laws.
2,999 words (approx. 12.0 pages), 20 sources, MLA, $ 88.95
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Abstract
The paper shows that the success of hotel's food service component depends in large part on effectively controlling costs, establishing timely budgets, and pricing goods as accurately as possible. It explains how, when properly managed, food service can be a major profit center for hotels today. In conclusion the paper shows that hotels that feature quality food service are well positioned today to reap the benefits of an American public that is increasingly seeking alternatives to fast-food establishments.
Table of Contents:
Overview of Basic Hotel Management Food and Beverage Cost Control Techniques
Organization
Profit Planning
Sales and Break-Even Analyses
Menu Pricing
Food Purchasing
Storeroom Control
Food Production
Beverage and Bar Control Laws
Food Service
Conclusion
From the Paper
"Organization. In virtually every type of organization, responsibility and accountability are inextricably related. According to Loren E. Newland (1997), "This concept is no less true in the lodging industry. For example, the food and beverage manager is responsible for ensuring that quality meals are served to guests. If guests are satisfied, the food and beverage manager receives the credit. If the guests express dissatisfaction with their dining experience, the same manager is subject to criticism" (45)."
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Food Service Waste, 2008.
A literature review focusing on the major problems of food wastage in food services.
1,345 words (approx. 5.4 pages), 0 sources, MLA, $ 45.95
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Abstract
This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services.
From the Paper
"The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "
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Organic Food, 2006.
An extensive review of literature on the topic of organic food.
2,893 words (approx. 11.6 pages), 38 sources, MLA, $ 85.95
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Abstract
This paper offers an extensive review of literature focusing on the organic food market in the United Kingdom. It gives a general definition of organic food with regards to harvesting, pesticide and animal welfare. It discusses the reasons for the marked increase of consumer interest in organic food. It also discusses the viability of organic food feeding the masses. The author offers a brief summary of the literature reviewed.
Literature Review
Quality in organic food products
Are organic food products more nutritious than conventional products?
Organic food products and pesticide use
Organic food and food poisonings
Can organic food feed the world?
Chemical pesticides versus natural pesticides
Impact of organic farming in the environment
organic farming versus organic products(process versus product
Organic food and food miles
Organic farming and animal welfare
Organic farming and the community
Are organic food products free of GMOs?
Conclusion
References
From the Paper
"Organic farming is the most vital part of the organic industry. They are particularly important in the United Kingdom because of the demand for organic products. Organic farming is a unique trade because farmers utilize natural means to produce crops and they have to adhere to very strict regulations. The soil Association explains that under current regulations, land has to be managed organically for at least two years before it can qualify for organic certification (Key elements of organic farming 2005). In addition, a conversion plan including comprehensive cropping plans, rotations and budgets is a vital part of successful integration into organic farming and is a requirement for certification (Key elements of organic farming 2005)."
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"Soul Food", 2002.
A review of the film "Soul Food" and how food can unite a family.
650 words (approx. 2.6 pages), 1 source, $ 26.95
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Abstract
An analysis of a classic situation of the family dinner, which is at the heart of the movie "Soul Food". The paper offers a perceptive look at how food can unite a family.
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Pusateri's Fine Foods, 2004.
An analysis of Pusateri's Fine Foods, a gourmet food store.
1,227 words (approx. 4.9 pages), 1 source, MLA, $ 41.95
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Abstract
This paper discusses the gourmet food retailer, Pusateri's. The paper examines the company's problem with employee retention. The paper explains that, despite Pusateri's success with customers, internal challenges have caused it to not be as successful as it possibly could be. In particular, Pusateri's has had difficulty retaining its employees for any length of period, with the average tenure being less than 2 years. The paper claims that this has led to several negative effects on the company. These issues are explored in the paper.
From the Paper
"Pusateri's Fine Foods is a forty-year-old purveyor of some of the world's finest gourmet food items. Located in the heart of Toronto, Pusateri's has combined high quality items with exceptional customer service and become one of the premier gourmet retailers in the world. The company that began in the early 1960s as a small fruit market has now blossomed to a world renowned organization that has won many Retail Gourmet Food Shop Awards over the years (About Us)."
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Irradiated Foods, 2002.
This paper discusses the issues pro and con over irradiated food, food treated with radiation to destroy bacteria.
1,025 words (approx. 4.1 pages), 6 sources, $ 36.95
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Abstract
This paper presents the controversy concerning the safety and long-term health effects of irradiated foods. The paper argues in favor of irradiation by pointing out that it has been used for many years without problems and that many respectable studies have shown that it is not harmful. The author also presents arguments from studies using laboratory animals that there is evidence about carcinogens, chromosomal, genetic hazards and the loss of vitamins and nutrients.
From the Paper
"Supporters of irradiated food cited the fact that this treatment has been endorsed by ?such diverse entities as the World Health Organization, the United Nations, the U.S. Public Health Service and the American Medical Association?. Moreover, hospitals and nursing homes have fed irradiated food to burn victims and chemotherapy patients for years due to the fact such ?immunologically comprised people are particularly prone to infections from bacteria that irradiation destroys".
Astronauts have been eating irradiated food since 1972."
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Genetically Modified Food, 2004.
This paper is an extensive discussion of genetic modification (GM) of food, also known as genetic engineering, genetic manipulation, gene technology, and recombinant DNA technology, which is the most recent application of biotechnology to food.
8,045 words (approx. 32.2 pages), 14 sources, MLA, $ 173.95
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Abstract
This paper explains that, for many centuries, farmers fought pests using everything from usual plant-breeding techniques to chemicals, such as pesticides and herbicides; but, as new chemical treatments increased health and environmental concerns, gene modification became the agro-scientists? tool for advancing molecular biology. The author points out that over 40 plant varieties have completed all of the federal requirements for commercialization as per the FDA and the United States Department of Agriculture (USDA). The paper explains that, although customers in the U. S. are accepting GM foods, customers in Japan are beginning to show a strong liking for unmodified fruits and vegetables in supermarkets offering both GM foods and unmodified foods.
Table of Contents
Do We Need Genetically Modified Food?
Does the Human Race Need GM Food?
Background Information on the Types of Plant Genetic Engineering
The Worldwide Issue of GM Food, Advantages and Disadvantages
How Prevalent are GM Foods?
What Plants Are Used?
Genetic Engineering Techniques
Other Issues
How GM foods are Regulated and the Government?s Role
What Limits are Put on Farmers?
How they are Labeled for the General Public?
Ethical and Social Aspects Involved and Implications for the Third World
From the Paper
"Genetically modified foods (GM foods or GMF) provide opportunities to swiftly enhance crop nature such as yield, pest resistance, or herbicide tolerance, which is not successful with conventional methods. From the predecessor to plastics to consumable vaccines, GM crops can be molded to make completely artificial substances. The methods of modern genetics have made it probable for the direct action of the genetic makeup of organisms. Using genetic engineering, plants from wild relatives, other distantly related plants, or almost any other organism can be relocated with simple genetic qualities into the crop."
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The Truth Behind Fast Food Advertising, 2002.
This paper analyzes the duplicitous nature of advertising in the fast food industry, focusing on the advertisements of three multinational fast food companies, McDonald's, Kentucky Fried Chicken and Long John Silver.
2,125 words (approx. 8.5 pages), 8 sources, MLA, $ 66.95
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Abstract
Fast food advertising has been allowed to profess anything, from the ?healthy quality? of their food to the food company?s contribution to homeless kids. While fast food giants are quick to take any of their detractors to court for any erroneous allegations made by members of the public, it doesn?t stop these same companies from committing libel themselves through their promotions. However, most fast food companies steer clear of making outrageous claims such any health benefits, preferring to concentrate on marketing their service?s convenience, economy and perceived lifestyle. This paper endeavors to highlight this discrepancy in the industry and showcases three fast food companies and their advertising efforts in that regard.
From the Paper
"Fast food outlets have become the messiah for the millions of people out there who don?t have more than five minutes to spare in grabbing a bite to eat or for the millions of mothers desperate for one night of not cooking dinner for the family. There is certainly a lot to choose from. All one has to do is switch on the television, turn on the radio, go to the cinemas or even walk down the street. People from all walks of life are bombarded each and every day with jingles and gimmicks and catchcries, inviting the consumer to partake of their fried or greasy menu. Some appeal to the consumer?s need for convenience, others appeal to the consumer?s economic constraints, and others appeal to the consumer?s perceived utopian lifestyle. Some even go so far as to appeal to the consumer?s interest in healthy eating. But are these appeals from fast food conglomerates based on truth or are they just trying to beef up their profits duplicitously? This paper endeavors to explore some claims that fast food companies have made in the past through their advertising. Three fast food giants will also be held under the microscope and studied for any evidence of duplicity through their advertising."
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