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Against Labeling Probiotic and Prebiotic Foods without Evidence

In # 7: Gut health by ElizabethLeave a Comment

After today’s lecture where we reviewed the European and American standards to labeling foods, I have come to a conclusion that agrees with the FDA- I believe that food should only be labeled gut health friendly if there is substantial evidence that they impact an individual’s gut health in a positive way. However I do agree with many companies that argue the goals outlined by the European governments is unattainable due to the fact that there are no food products that are officially approved to have a gut health claim. There are probably some foods that have shown substantial evidence to affect our gut health, but have yet to be approved. These situations should be approached on a case-to-case basis. If each case has solid evidence that supports their products probiotic and prebiotic abilities, they should be labeled as such. However, some of these companies that wish to make these claims do not have enough evidence to support their claim, as was the case with Dannon’s Activia. This measure will benefit both individuals buying the foods as well as the …

ElizabethAgainst Labeling Probiotic and Prebiotic Foods without Evidence
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Dole Food Company Prepares for the Future with Sustainability Plans

In # 6: Sustainability, Leftovers by Elizabeth1 Comment

Dole, as one of the largest fruit and vegetable producing companies in the world, can play a huge role in the sustainability of the industry in the future. As a company that mostly deals with fresh and canned produce, maintaining the environment and land is most beneficial, considering their product is heavily influenced by the state of the environment. Luckily, Dole has realized this notion and like several other companies in the industry, has created a sustainability program that will be useful in maintaining the condition of the environment, and more importantly for Dole, the condition of the soil and land. Dole’s sustainability program can be split up into four different sectors: water management, carbon footprint, soil conservation, and packaging. Each play an important role in the sustaining of our natural resources. The most pressing at the moment of these initiatives is water management. According to Dole’s website, “75% of water used worldwide is for agriculture.” Of that 75 percent nearly two-thirds is lost to the atmosphere and environment, due to inefficient irrigation and evaporation. To combat this heavy loss of water from …

ElizabethDole Food Company Prepares for the Future with Sustainability Plans
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Introducing Allergens to Children at a Young Age may Decrease the Chance of Allergies Forming

In # 4: Food allergens in the news by Elizabeth1 Comment

After hearing about this particular study in class last Wednesday, I thought it would fit perfectly into this particular post’s guidelines. According to a 2016 Journal of the American Medical Association study, introducing an infant to certain allergy-inducing foods may decrease their risk of developing an allergy to said food as well as decrease the risk of developing an autoimmune disease. This information is fairly new and is therefore far from being verified. However, in this particular study, several studies were reviewed for information that was related to introducing allergen foods to a young population. These studies checked the infants’ proneness to allergies as well as autoimmune diseases when they received the allergen inducing foods. According to the findings of the studies, the infants showed significant resistance to developing allergies to peanuts and eggs when exposed to said allergens at a young age. I definitely find this information to be incredibly interesting and important, considering that allergies can be incredibly dangerous, especially when they can induce anaphylactic shock. While these studies and experiments are in their early stages, I believe that this …

ElizabethIntroducing Allergens to Children at a Young Age may Decrease the Chance of Allergies Forming
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A Suggestion in Ending the Obesity Epidemic

In # 2: Junk Food Dissuasion by Elizabeth5 Comments

According to a 2012 study by the U.S. Department of Health and Human Services, 33.1% of the United States had a BMI that is considered overweight (25-29.9) and an additional 42% of the population had a BMI that would be considered obese (above 30) or morbidly obese (above 40). This means that, according to this study, a total of 75.1% of the U.S. population is considered overweight or obese. This is a 9% increase from the statistic that stated that 2/3 of the U.S. population is overweight or obese, and these statistics are only expected to increase if we continue on our current dietary plans. For this reason, I am suggesting a few alterations to our current legislation to avoid spreading this obesity epidemic further. The first is a mandatory federal sin tax on items that have no nutritional value such as soda and candy. While some cities in the U.S. currently have legislation in place that taxes such foods, there needs to be a tax across the nation. If there is a significant enough tax on sugary drinks, such as …

ElizabethA Suggestion in Ending the Obesity Epidemic
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Food: Broadening Perspectives One Bite at a Time

In # 1: You are what you eat by Elizabeth1 Comment

As a child, I was a bit of a handful. Like many children at a young age, I was rather picky about what foods I would and would not eat. While many children had reasons behind their distaste for certain foods, such as allergies, my distaste was just a strong disposition against all new foods. I would browse food on a restaurant’s menu, and if the food did not meet my specific requirements of mac’n cheese or enriched white bread, there was a slim chance it would get past my lips. Looking back on it, this dislike for new and foreign foods may have been due to the environment in which I lived. My parents, although they were very accepting of new foods themselves, they never forced me to try new foods when we went to restaurants or a relative’s houses. Similarly, I went to elementary school with a predominantly white class, so all my friends ate the same way I did. The other elementary kids offered foods I was not already accustomed to, therefore I remained ignorant to foods …

ElizabethFood: Broadening Perspectives One Bite at a Time