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Communication skill–why important?

In # 10: Communicating food science by QiyueLeave a Comment

In the modern era, successful researchers are no longer just rely on hard working but building more connection with others. As a food science student, Since food science is a major that has highly relative relationship with the public health, we will need to stand up and express our work and opinions now and then, as well as answer people’s questions. It is important that we illustrate our ideas or results in a more straight-forward method. Without such skills, the general public might be disappointed or misunderstanding about our opinions since it is not easy to understand we. When we are the audience in a seminar, it is also necessary to listen and think about what presenter is talking about and to point out our questions. Good communication skill can let us understand people’s words and exchange our ideas with them. Besides, It is crucial to let people understand what is food science since it is a kindly new principal. People often think that food science is studying nutrition. Thus, we need communication skill to explain to people what food …

QiyueCommunication skill–why important?
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Free-Range Chickens and their Sunny Side Eggs

In # 10: Communicating food science by NicoleLeave a Comment

The article I found is from the Daily News website and it is about how free-range chicken eggs provide more vitamin D than regular chickens. Their argument is that since the chickens are able to run free they are able to get more sun than chickens coped up in dark cages. In the article it says that vitamin D is the “sunshine vitamin” and the chickens soaked it up more being raised free-ranged than the commercial way. The article did mention a study done by the University of Readings, but the only information that they added about it is the study is the results. They did not add much about what they did or the science behind the study or how the eggs get more vitamin D than normal eggs. This is a great article to show that the reporter did not do a lot of researching about what they were writing about. Besides the study their only other argument is that the chicken eggs have more vitamin because they are in the sun more. Towards the end of the …

NicoleFree-Range Chickens and their Sunny Side Eggs
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Confusion of the sodium nitrite

In # 10: Communicating food science, Assigned Posts by ChunLeave a Comment

Sodium nitrite is the inorganic compound. It is used in meat curing, coloring and such as these kind of industrial processing.  It is able to delay the oxidative rancidity development due to the react with free radicals, terminating the cycle of lipid oxidation that leads to rancidity. But many experiment showed that an increased incidence of stomach cancer nitrite in food is associated with it.  That most of us think about the sodium nitrite. It is well known as toxic compound in food, it does have negative effects. As reported that sodium nitrite can cause the oxidative damage to the cell membrane, what’s more, it also do harm to liver tissue for it can elevate the enzymes activity in liver connecting with the oxidative stress. The experiment was carried on in animal like rat. To be honest, sodium nitrite can result in a decrease in spatial learning ability and memory in rats which has already been proved. These are the more about what we think sodium nitrite is. However, it has some benefits as well. Sodium nitrite can be used as the antimicrobial additive in food …

ChunConfusion of the sodium nitrite
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Doubts About the Promised Bounty of Genetically Modified Crops

In # 10: Communicating food science by JanelleLeave a Comment

Danny Hakim wrote “Doubts About the Promised Bounty of Genetically Modified Crops” based on The New York Times ‘extensive examination of the genetic modification debate’. This article explains independent data, academic data, and industry research which compares crop yields and pesticide use of United States and Canadian agricultural practices, majority genetically modified crops, to European Union agricultural practices, where G.M. is mostly not allowed. The two continents differ greatly in their amount of pesticide use and crop yield, ultimately the results from this research reveal different outcomes than what was promised or expected of genetically modified produce. They start with “a recent National Academy of Sciences report found that ‘there was little evidence’ that the introduction of genetically modified crops in the United States had led to yield gains beyond those seen in conventional crops.” The U.S. and Canada started using genetically modified crops about twenty years ago with the hope that these crops would become resistant to herbicides and insecticides, there for crop yield would be more abundant than conventional farming. According to the United States Geological Survey, although “toxins that …

JanelleDoubts About the Promised Bounty of Genetically Modified Crops
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A 100% Natural, GMO, MSG, and BS-free Article

In # 10: Communicating food science by LeoLeave a Comment

I want to start off by saying I absolutely hate the website that I sourced this article from. They have lots of “click-bait” articles, with titles such as Ten reasons why you shouldn’t vaccinate your children, and 12 easy ways to remove acid build-up from your body, alkalize your pH and beat disease. But I’ll focus primarily on their article STUPID: Corn syrup for the apocalypse? Essentially, this article is exposing the fact that many companies that produce food made for long-term storage are using “corn solids to fatten you up.” Right off the bat, I want to explain why complaining about foods made for the apocalypse being fattening is totally idiotic. If you do find yourself in an apocalyptic or survival scenario, you WANT fatty foods. You need as many calories as possible, because eventually, you will run out of stored food. The article then goes on to explain that many of these storable food brands not only use corn syrup, which, in their opinion is horrible, but they use GMO corn syrup- a double whammy in the natural food …

LeoA 100% Natural, GMO, MSG, and BS-free Article
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Fats Are in Fact Your Friend

In # 10: Communicating food science by LucasLeave a Comment

“Why your diet should include more fat” written by Mallory Creveling is posted on CNN.com.  The article is based around 5 myths on fat in your diet; 1) Fat on my plate equals fat on my body, 2) Saturated fat should get a big fat “I’ll pass”, 3) All fat causes health problems, 4) High-Cholesterol foods raise your LDL cholesterol levels, and 5) Fat will keep me from my fitness goals. Creveling debunks each myth, generally saying that a healthy amount of fat in your diet is good.  She explains how eating fats makes you feel fuller and more satisfied, along with keeping your metabolism high.  This contradicts that when someone wants to diet, they should not eat any fats.  She also talked about how fat from fish, nuts, seeds, and avocados can in fact cut your risk of heart disease.  Creveling also mentioned the ketogenic diet; a diet that gets 75% of your daily calories from fat.  Athletes use this diet to change their metabolism, and eventually burn off stored fat rather than food you’ve eaten. I enjoyed reading …

LucasFats Are in Fact Your Friend
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Can The United States Halve its Food Waste by 2030?

In # 10: Communicating food science, Leftovers by KhalifaLeave a Comment

A recent food related article I found on triplepundit.com was an article by Gina Marie Cheeseman. Her article set out to explain if the United States could Halve its food waste by 2030. The article begins with a statistic stating that about 40 percent of all food grown in the country is wasted. The United States spends near $218 billion growing, processing, and transporting food to be thrown away. That accumulates to a total of 52.4 million tons of food wasted and sent to landfills every year. This is a problem because millions around america and around the world are suffering and lacking a steady supply of food. The waste of food is has economical, environmental, and social consequences. There are many ways to reduces the waste of food and consumers can play a factor in that cause. Nearly 40 percent of food wasted comes from the consumers themselves. One way consumers can reduce food waste is by creating a shopping list and buying on necessary groceries. Another tip would be to not throw out food based on expiration dates …

KhalifaCan The United States Halve its Food Waste by 2030?