Food Matters

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Food Matters
The concept of food is significant in the sustainability of human life. In every social setting, people are required to review or compare the quality and safety of the meals that they eat. Additionally, the issue of finance may impact the quality and quantity of food for a particular person. On the hand other, different people have different taste and preferences when it comes to food selection. Food is important to human life through its ability to offer equality and limited health risk to the society. There are various studies used in the evaluation of risks and benefits brought about by foods choices.
Conventional Ingredients Similar item: Organic Ingredients
One-pan roast chicken and potatoes lemon, younger palates, garlic cloves, chicken carcass and sweet potatoes Ghee, Celtic sea salt, chicken, russet potatoes, capers, garlic, fresh oregano, lemon and dry white wine
Sweet corn egg-fried rice with chicken Roast chicken, sweet corn, soy sauce, curry, ketchup, salt, rice, tomato, lycopene runny honey, tomatoes, ginger, and eggs Chicken breast, soy sauce, runny honey, tomatoes, ginger, eggs, sunflower oil, basmati rice, frozen peas, onion and sweet corn
Pink fish balls in spicy lentil gravy Fresh salmon fillets, mackerel, onion, red pepper, tomato and lentils trout and Sardine White bread, eggs, olive oil, salmon fillet, curry, onion, red pepper, tomato and lentils
Spaghetti Bolognese Meat, veggies, spaghetti, carrot, onion, mushrooms, carrot, tomatoes, vegetable stock, tomato puree and parsley.

Olive oil, lean steak mince, onion, mushrooms, carrot, tomatoes, vegetable stock, tomato puree, Worcestershire sauce, black pepper, whole-wheat spaghetti and fresh parsley
Tomato and chickpea bake Veggie bake, cheese, and Canned chickpeas, garlic, onion, oregano and tomatoes Parmesan as the main cheese, sliced loaf, chickpea, aubergine, veggie bake, baguette, garlic, oregano, onion and basil
Crunchy fish finger Eggs, salmon, breadcrumbs, eggs, olive oil, mashed potatoes and lemon Pollock fillets, lemon, fish seasoning, polenta, breadcrumbs, eggs, olive oil, mashed potatoes, mange tout and broccoli
Turkey burgers Oats, dried apricot, young tummies turkey breast, hamburger buns, barbecue sauce and breast mince and dark thigh meat Virgin olive oil, onion, red bell pepper, garlic, carrot, lean turkey breast, hamburger buns and barbecue sauce.
Fruity buttermilk pancakes Raising flour, eggs, honey, buttermilk, rapeseed oil and blueberries Organic flour, salt, baking powder, sugar, eggs, milk and buttermilk, raspberries
Gluten-free spaghetti Bolognese Repressed oil, onions, garlic, beef mince, red wine, mushroom, tomatoes, basil, parsley, salt, black pepper, free spaghetti and parmesan cheese Knorr beef, garlic clove, onion, carrot, leek, celery, minced meat, olive oil, tomato paste, canned tomatoes, Gluten-free spaghetti, basil and parsley
Italian bean stew Olive oil, onion, carrot, stalks, garlic, leek, tinned plum tomatoes, lemon, sprig rosemary, oregano, borlotti bean, butter bean flageolet bean, vegetable stock and crusty bread Shallots, garlic cloves, celery, carrot, red pepper, mixed herbs, fresh basil, tomatoes, tomato puree, short shaped pasta, vegetable stock, borlotti beans, black pepper and basil leaves.
Garlic clove- has zero cholesterol level, contains high potassium level and provides moderate calories level per day.
Salmon- contains high vitamin B12, vitamin D, iodine, vitamin B3, protein, selenium, vitamin v6, biotin, potassium, choline, phosphorus and pantothenic acid.
Olive oil- mainly has high vitamin E and contains zero cholesterol level compared to other types of oil.
Red pepper- contains high potassium level, carbohydrate, protein, sodium and also has low polyunsaturated fat.
Cheese- includes high sodium level, vitamin A, calcium, Vitamin B12, magnesium, and iron. However, it has high cholesterol level and fat, and it should not be eating in large quantities.
Tomato puree- has no cholesterol. Furthermore, it contains high amount sodium, potassium, vitamin A, calcium, vitamin C, iron, vitamin B12, magnesium, protein, and carbohydrate.
Mashed potatoes has a moderate amount of calories and fat. Additionally, it contains high protein, sodium, potassium, carbohydrate, vitamin A, vitamin B12, calcium, vitamin B6 and magnesium (Foods, 49).
Oregano- has high potassium, carbohydrate, calcium, iron, and magnesium.
Parsley- contains high potassium, vitamin A, iron, vitamin C, carbohydrate, and sodium.
Spaghetti- has a moderate calories level, carbohydrate, fat, calcium, protein, iron, vitamin B6 and magnesium (Wishart and David, 123).
Conventionally grown foods are agricultural products that have been produced without the aid of synthetic chemicals like pesticides, hormones, fertilizers and antibiotics (Bourn, Diane, and John, 456). More ever, the benefit of conventional produce is that it uses pesticides and fertilizers that accept season growth, greater longevity, higher yield and greater resistance to adversity. Additionally, the food products grown in this way are always cheap. This is because farmers have access to test, information and new methods of farming practices.
Alternatively, genetically modified foods are agricultural products that have experienced transformational modification into their DNA. This induced DNA modification may be through systems like mutation breeding or selective breeding (Bourn, Diane, and John, 567). The advantage of these products is that they have high resistance to herbicides and pathogens. They usual contain a high nutrient profile and mostly done in cash crops based produce (Foods, 35). The benefit of this method of farming practice is that it reduces the cost of production and the consumers can buy these products in large quantities at low prices.
Lastly, organic agricultural products are foods that have been grown without the utilization of any genetic engineering, antibiotics, sewage sludge, synthetic nitrogen fertilizer, irradiation, synthetic hormones, persistent and toxic pesticides (Bourn, Diane, and John, 586). In short, organic farming relies on manual practices like mechanical control, hand weeding, crop rotation, mulches, dense planting, and cover crop and after these exercises, the plants are left to grow naturally. Organic products have a high nutritional and health value compared to other products. Therefore, the prices of these products are always high compared to the other methods of farming.
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According to David Andrew who is sustainable agriculture promoter, American perspective of food is that everyone wants their food at a lower price, quick and convenient regardless of buying it in a local fast-food or a supermarket (Ikerd, 1). This means that American society enjoys easy and fast things that require minimal and personal sacrifice. Therefore, conventionally grown food will be more appealing to the American society compared to organic products.
The concept of food safety is very paramount to human survival. For food to edible, it has to be tested for toxins that may harm the human body (Stopforth, 205). Therefore, consumers are always concerned with the safety and integrity of their food. Additionally, food safety can also refer to a scientific strategy used in the preparation and storage of food in the quest to avoid foodborne diseases. According to a documentary sponsored by Food and Agriculture Organization of the United Nations, it highlighted how social movements such as the farm-animal welfare movement had been mandated with the responsibility inspecting farm and animal product in the United States (Stevenson, Battaglia, Bullon and Arianna, 55). More ever, they also offer information to concerned farmers on better methods to naturally raise beef, poultry, and pork.
Simultaneously, technology has significantly transformed our eating habits. The uses of advanced equipment, fertilizers, and scientific farming methods have ensured a steady supply of food, and decrease in price on food products. However, the main economic challenge in this system is the best way to ensure equity and efficiency in the food industry. In a global review, as highlighted in the documentary, some countries have an excessive supply of food products unlike in the third world countries where some people are dying out of food deprivation (Lin, and Carol, 167). Additionally, some farmers are using cheap labor from children or immigrant workers in the quest to satisfy efficiency of their produce while in the end, they end up being unfair to their laborers. Furthermore, sustainable farming practices have been emphasized by many agricultural promoters.
Besides, the use of conventional farming will guarantee a steady supply of food and also guard the food security of the nation. However, the qualities of health given certain food products are also a huge concern in the American society. Today, it has been estimated 68.8 percent of adults in American are obese and out of this number 6.3 percent are extremely obese (National Institute of Diabetes, Digestive and Kidney Disease, 1). Consequently, the health risks associated with obese incorporates diabetes, high blood pressure, stroke, some cancer and liver diseases. Therefore, the American population currently have a tendency of evaluating the health benefit of provided by certain food substance before consuming it. This makes organically grown products to be in high demand because they have a higher health benefit compared to farmer grown product.
In conclusion, the availability and distribution of foods are not always equal in the entire globe. Some people are dying out of food deprivation in some countries. Some international aiding bodies such as USAID, UKAID, Food and Agriculture Organization of the United Nations have assisted in the food aiding mission such as the supplying of foods in countries faced with famine or war. In my opinion, the perspective of food culture will always change. It is the mandate of every farmer to learn better ways of producing food substance so that they can facilitate a healthy society. I can now comprehend that organically grown foods have a high nutrition benefit. Hence, I will ensure that I consume only organic products so as to avoid being obese.
Work Cited
Bourn, Diane, and John Prescott. “A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods.” Critical reviews in food science and nutrition 42.1 (2002): 1-34.
Foods. Common Genetically Modified. “Genetically Modified Foods.”
Lin, Carol Sze Ki, et al. “Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective.” Energy & Environmental Science 6.2 (2013): 426-464.
National Institute of Diabetes, Digestive and Kidney Disease. Overweight and Obesity Statistics. U.S Department of Health and Human Service website, 2016. https://www.niddk.nih.gov/health-information/health-statistics/Pages/overweight-obesity-statistics.aspx
Ikerd John. The New American Food Culture. University of Missouri website, 2016. http://web.missouri.edu/~ikerdj/papers/SFTFoodCulture.htm
Stevenson Peter, Battaglia Daniela, Bullon Carmen and Arianna Carita. Review of Animal Welfare Legislation in the Beef, Pork, and Poultry Industry. FAO Investment Centre, 2014.http://www.fao.org/3/a-i4002e.pdf
Stopforth, Jarret D., et al. “10 Food Safety Issues in Animal Source Foods Related to Animal Health and Welfare.” Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production (2011): 205.
Wishart, and David S. “Metabolomics: applications to food science and nutrition research.” Trends in Food Science & Technology 19.9 (2008): 482-493.