Deja vu?

 

  Not too long ago our English class was having a discussion about the many different fast food franchises in all of the United States. Having been mentioned, it made me think about the very thing that is contributing to our country's sky high obesity rates. But this one franchise in particular goes about on feeding on the young, targeting and marketing their very addicting fast food to children. Whether it be because of the cool little COLLECTIBLE toys and gadgets that come in each happy meal, or the brightly colored playground that can been seen from off the highway children are being sucked in.
   It was only after our class discussion that I began to notice one McDonalds after another every couple of blocks, and after a while it became a bit disturbing. Because I am always on the go between work and school, I can hardly ever find the time for a real meal. This is where fast food comes into play. Many other Americans, like myself, have so much to do and very little time forcing healthy eating habits to take a back seat. McDonalds is so accessible and affordable that it is almost a no-brainer. We prioritize valuing convenience over our well being (and more improtantly our children's well being), ultimately giving an obscene amount of umssen power to numerous fast food chains.
   After doing my research, I learned that there are approximately 354 McDonalds locations in New York, NY alone. Such a thing should make you wonder, if there are so many so close: How many McDonalds restaurants could there possibly be in all of the United States?

Yummy Cupycakes =)

Now here is a recipe that everyone can enjoy, and a dessert that kids are sure to love. Cupcakes are easy to make and fun to decorate. With just the right ingredients you can have a delicious and healthy batch of cupcakes in no time!

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1/4 cup butter

1/2 teaspoon vanilla

2 egg whites

2/3 cup plain yogurt

Directions:

1.        Preheat the oven to 350° F. Line the cupcake cups with foil or paper liners (I like to use pretty colorful paper cupcake liners J)

2.        In a bowl, add and stir together the flour, baking powder and baking soda - set it aside.

3.       In a large separate mixing bowl, beat together the sugar, butter and vanilla for about 2-5 minutes, or until it’s well mixed. Now add the egg whites (one at a time) whipping for about a minute after each one. Then add the flour mixture consecutively with the yogurt, be sure to scrape down the sides of the bowl to make sure everything is well mixed.

4.        Pour the batter into the prepared cupcake pan one cupcake at a time (only pour the batter in ¾ of the way up or else you’ll have a batch of deformed cupcakes on your hands lol) and then place them in the oven. Bake for 20-25 minutes or until lightly browned. It always helps to stick a toothpick into the middle of a cupcake and if it comes out clean they’re ready to go. Let cool and ENJOY! =)

(To the right is a picture of cupcakes made using this recipe by my little sister, my best friend and I. Not only were they yummy, but they were so much fun to decorate!)

Research Paper; Natural Flavoring: Friend Or Foe?

So you're standing in the freezer section at the supermarket and you just can’t decide. Do I get the strawberry ice cream with natural flavoring and real strawberries, or do I go for the artificially flavored but low-fat ice cream? To many of us the healthier choice would be to go with the all-natural jam-packed strawberry dessert. Natural it is always better, but when it comes to flavorings choosing natural over artificial can be difficult. We rarely ever ask ourselves where this natural stuff comes from. Many people don’t know about the countless natural products that are regularly labeled and/or include the expression “natural flavors”, stating that there are other ingredients (so to speak) being added to these products. The label "natural flavors" is misleading. Food corporations are portraying the ingredients in their products as something they are not. “Natural flavorings” are everywhere, but if we take a closer look we can see that these flavorings are not as natural as we’ve been led to believe.

The natural flavorings that are used not only in our desserts but our everyday meals go through a very unnatural process before being added to our food. But what exactly is it, and where does it come from? The FDA’s definition of a natural flavor is, “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” All this means is that the flavoring itself is not natural, but extracts from a natural source were used as the base of the flavoring.  Ultimately, it is all about the flavoring used in a particular product is “natural” because it originated from a natural source or material, but that does not include the chemicals that are added to these flavors after being extracted from organic ingredients. Many often think that the obvious way of avoiding the chemicals in flavorings is by buying organic – but don’t be fooled, there are countless organic food products that have “natural flavors” added to them, too. Natural flavors are prepared by merging “natural” chemicals to create a very distinct fruit and/or vegetable taste. Personally, I believed if something was naturally flavored chemicals, additives, and preservatives were left out, but that doesn’t seem to be the case. There are hundreds of components that are put into making these “natural flavorings”. It has been proven that there is little essential difference in the chemical arrangements of natural and artificial flavorings. A finding such as this only makes us question how natural flavorings do differ to those which are in fact artificial.

So long as consumers prefer to see the phrase “natural flavors” on a label, producers will continue to use those words whether or not their products are in fact natural. But what IS the difference between the all-natural and the potentially unhealthy flavorings? While both types of flavorings are made by trained professionals called “flavorists” who blends the appropriate amount of chemicals to get that very specific taste-bud-stimulating, there is a slight difference between the constructing of artificial and natural flavorings. Natural is said to be organic, but when it comes to flavorings in particular, that is not so true. Though artificial flavorings are simpler in composition and are likely to be more accurate, many times that is not so. What people do not know is that in spite of the sound of the expression “natural flavoring”, natural flavors are not any better for us than the artificial ones. Although many synthesized flavors are derived from petroleum, there are various flavors that are used to create artificial flavorings can be found in natural as well, which ultimately makes these specific flavors natural in their own way. The only important difference between artificial and natural flavorings that producers and consumers care about is the price.

 Though there are few food producers, like the NIRC (Natural Ingredient Resource Center) who do try to incorporate truth in the food labeling, the majority of producers are deliberately misleading their oh so loyal consumers. But can this be considered lying, or is it our own fault for misconceiving? The government plays a big role when it comes to giving food organizations a helping hand in deceiving people. Technically, the law doesn’t require corporations to make the ingredients in their flavorings known, so that these companies can maintain their “trade-secret” flavors used for their products. This only makes it easier for companies to hide the long list of chemicals that are incorporated when making a lot of “naturally flavored” food products. According to Heather B. of Health and Wellness, “The FDA doesn't require manufacturers to list color or flavor additives on ingredients left, as long as they are recognized as safe”. Something like this many seem small and insignificant to many, but if we look a little closer it is quite a big deal. Today, there are labeling laws that allow flavoring corporations to protect themselves by using unclear terms such as “natural flavors” and “artificial flavors” to categorize their ingredients. The only way consumers know what is in these foods being advertised as “natural”, is by the labels used to define the ingredients that are incorporated in the products. 

            In the end, it is impossible to tell from a label what is in natural flavors without the company specifying it on the label, or calling the company and finding out what the flavors are really made of. But let’s be honest, how many of us are going to set time aside to question the ingredients in our food? Very few. The differences between artificial and natural flavors are for the most part arbitrary. A product should not be advertised based more on how the flavor in it was made, rather than on what it actually contains.

Works Cited

B., Heather. "Artificial and Natural Flavorings: Avoid Them All!" Associated Content from Yahoo! - Associatedcontent.com. 15 May 2007. Web. Nov. 2010. <http://www.associatedcontent.com/article/232164/artificial_and_natural_flavorings_avoid.html>.

Reineccius, Gary. "What Is the Difference between Artificial and Natural Flavors?: Scientific American." Science News, Articles and Information | Scientific American. 29 July 2002. Web. Nov. 2010. <http://www.scientificamerican.com/article.cfm?id=what-is-the-difference-be-2002-07-29>.

"Chemical World! - Natural Flavors V.s Artificial Flavors." Chemical World! - Home. Web. Nov. 2010. <http://www.zchemicals.com/index.php?option=com_content&task=view&id=25&Itemid=27>.

Geppert, Amy. "What's the Difference Between Artificial and Natural Flavors? | Popular Science." Popular Science | New Technology, Science News, The Future Now. 29 Dec. 2008. Web. Nov. 2010. <http://www.popsci.com/node/30562>.

Schlosser, Eric. "Why The Fries Taste Good." Fast Food Nation: the Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001. Print.

Schlosser Chapter 9

   In chapter 9 of Schlosser's Fast Food Nation, Schlosser exposes and discusses the very dangerous flaws in the meatpacking industry. I found it extremely disturbing that when a large supply of meat was discovered to have been tainted with E. coli, the consumers were still unaware of the harmful bacteria that was lurking in their foods. Though action was taken, it was the steps and manner in which it was done that had proven to be poor and ultimately ineffective. On page 194 of Schlosser's Fast Food Nation he clearly states, " Roughly 35 million pounds of ground beef.. was voluntarily recalled. By the time it was announced, about 25 million pounds of the ground beef had already been eaten". With such an obscene number like 25 million pounds of contaminated beef having already been eaten, one can only guess how many people were sickened by the very slow and unsuccessful recall that followed. Mothers unknowingly feeding their children infected hamburgers, fast food restaurants spewing hamburger after hamburger along with other beef products, it's disgusting. Being a fast food fanatic myself, I would be furious to know that there is a great possibility that I have eaten, or will eat tainted meat. There are people getting violently ill because of this very thing, and I blame the health officials who are doing such an inadequate job when they should be putting their consumers first.

From Their Mouths..

   Children can hardly ever be blamed for their constant struggle with weight, their school and home environments play a huge role in what they eat. These days, parents are constantly on the go and have very little time to spend with their children let alone focus on their eating habits. Though eating is a part of our everyday lives, and has a large impact on our overall health, many of us deem it insignificant. Below I have a fairly short interview with one of the youngest members of my family, to analyze what an average teen/preteen eats everyday.

Q: Okay, so what is your name and how old are you?

A: I'm Joshua Fernandez Torres and I'm 13 years old

Q: What did you have for dinner today?

A: Today? I had some white rice, steak, tostones, and some taco meat with Tostito chips 

Q:  What is a typical dinner for you and your family like?

A: Well we usually have rice and beans (i like it with ketchup or barbecue sauce), steak, pork chops or breaded chicken. I love the breaded chicken my dad makes.

Q: How many times a week do you eat fast food/junk food?

A: Almost every day... well no, EVERYDAY 

Q: At school what do you have for lunch?

A: I don't eat the school lunch, I really don't like how it tastes, and all I drink is the white milk.

Q: And how about after school?

A: After school I usually go to Vinny's to eat pizza everyday

Q: What is your favorite thing to eat?

A: I like Wendy's because the Spicy Chicken Cesar salad they have is the best

Q: Do you ever worry about what you eat and how it might affect your body?

A: No because I don’t really care about that kind of stuff, I just eat what tastes good to me

Q: Josh, if you could create the perfect meal for yourself, what would it be?

A: Oh that’s easy. I want the spicy chicken Cesar salad from Wendy’s, risotto, fried chicken breast from KFC, chicharrones de pollo (Dominican fried chicken chunks), tostones (crispy fried plantains), empanadas, a taco, a large Mountain Dew and to top it all off a banana split with all strawberry ice cream and strawberry syrup!

Prospectus..

  Prior to this class, I never gave any thought to the flavorings, natural and artificial, that are used to make my everyday snacks.The chosen topic of my research paper is going to be about the natural flavoring that is said to be used in our granola bars, fruit juices and ice creams, as well as many other desserts. The main focus of this paper will be the question of, How exactly does "natural flavoring" differ from artificial flavoring, if they even differ at all. Many people believe because a food or drink contains "natural flavoring" versus the more common artificial flavoring, that particular food or drink would ultimately be a healthier choice to make. I want to zero in on the truth on natural flavorings and whether or not it is any healthier than artificial.   
    For my paper I plan to expose natural flavoring for what it really is, and I want to know if it is in fact a healthier alternative to artificial flavoring, or if it is just a fake. What exactly is "natural flavoring"? What does it contain, and what makes it so natural? I would like to know what process is used to make this particular flavoring? Are there any chemical additives? What makes this any better, and how do we know that these flavors are in fact ALL natural? My plan is to show my readers what some companies are trying to hide by claiming their products are healthier by false advertising and misusing the word "natural" to their advantage.
   I do not expect to find information on one of many things companies are trying to hide, very easily. But within the weeks that are to come, I intend to use a variety of different tools and resources to back my ideas on the truth about natural flavorings. I will use LaGuardia Community College's subscription database, as well as LexisNexis Academic, and The New York Times articles about natural flavoring that is put in products especially the ones marketed to children. I think the Library Media Resource Center will be very useful too but more specifically I want to incorporate studies done by the FDA about this topic in question. And of course finding information the old fashion way, through journal, magazines, books, and newspapers always helps. I look forward to answering a question that has been on people's minds for a while now.. Is natural flavoring really natural?

Statistics say...

    I have always thought the word “obesity” could only be applied to adults, until I opened my eyes and took a look around me. Over the years the number over obese children in America has risen drastically, and those numbers still continue to rise. Statistics show that childhood obesity start to affect children as young as 4 years old, which also carries into their adolescent lives from the age of 12 to 19 years old. Dating back, over the past forty years, the percentage of overweight children has tripled. With the amount of “on the go” snacks all children consume today, there is very little to no hope of those numbers falling any time soon. Several things, such as excessive snacking, family behaviors, genetic and heretical causes play a huge role in what could possibly be a life long struggle for these young children. Although, there are many factors that contribute to these young children being so overweight, the real problem is what they are being allowed to eat. There is absolutely no doubt that the majority (if not all) fast food restaurants market their products towards young children, which have definitely proven to be an even bigger problem than we realize.
       The average American preteen plants themselves in front of a television and either watches TV and/or plays video games for hours at a time. It is only common sense to know that this is unhealthy for anyone, let alone a child. At least 30 minutes of exercise a day is recommended, but many children do not meet the minimum requirements to stay fit. Whether it is because of the internet, their favorite television shows, or any type of modern technology that is available to them, children today have the tendency stay trapped indoors. Parents can easily inspire their children to be physically active by reducing the time their kids spend using electronics, yet they just simply choose not to. This link; http://www.annecollins.com/child-obesity-causes.htm  will lead you to a website that goes more in depth to the root causes of children being so overweight today. I believe a change for the better begins with the parents.

Blog Project

  The fast food industry, supermarkets and vendors today literally have our children by the gut. The main focus of my project will be how these corporations and industries are affecting young children all around the world. Childhood obesity is something that we see in our everyday lives, but fail to recognize nor do we hardly ever give it any thought. There are children obese and overweight at the age of 4 and I want people to see the hidden dangers not only in fast food but in the processed supermarket meats, the over consumption of dairy products and other guilty pleasures we are not willing to give up. I will also speak about many ways in which we can better ourselves and make healthy food choices without giving up on quality taste, provide healthy and yummy recipes, as well as fun as easy workouts. =)
   This particular topic is a very sensitive subject for me because it hits home. Many of my adult family members are in fact overweight and they suffer from diabetes and several other heart complications because of the crap that we put into our bodies today. The adult generation in my family often eats out several times a week without ever considering the health risks this may bring. With the adults naturally being role models, the children in my family think it is alright to eat whatever they want, whenever they want without there being any consequences. I want to put a stop to that kind of thinking, not only within my own family but to people all over. I want to show the younger generations that over a long period of time you can and will ultimately end up suffering from your unconscious decisions and food choices that you make today.
   I want to try to use this project as a way to open my readers eyes to what is really happening. Our children eat more and exercise less. I will express my views and opinions on this gut wrenching epidemic that is sweeping the nation, not only affecting the poor but affecting what is supposed to be our future generations to come. From this project I hope to learn an easier and more efficient way of convincing people that although some foods may look and taste scrumpdittlyumptious, they are not worth the risk.

Problem Posing Method: Schlosser Chpt. 3

 1. Problem: Many fast food chain employees were being treated unfairly, and many times not getting paid as a worker should be. This caused teh workers to join together in an attempt to unionize.
 2. "Workers were forced to wait until things got busy at a restaurant before officially starting their shifts. They were forced to work without pay after their shifts ended. They were forced to clean restaurants on their own time. And they were sometimes compensated with food, not wages. (Chpt. 3 Pg.75)" This quote represents the problem in such a way that it shows the severity and the extent to which these minimum wage workers were being treated.
 3. Being a loyal McDonalds customer myself, I am usually able to recognize the workers and employees at the McDonalds restaurants I visit. Lately, I have begin to notice that over a period of time, weeks - sometimes months, the workers never stay the same. Due to the low wages, no benifits and poor conditons of the McDonald work place, I have seen that these employees are dissatisfied enough to quit shortly after being hired.
 4. ".. the two sides reached a settlement" pg.75. A failed attempt to solve this issue, was a lawsuit filed against a Taco Bell but before the penalty phase both sides agreed on a settlemnt of millions of dollars in back wages. Though it worked at the time, this "solution" did not work for the employees in the long run. Fast food restaurant workers are still the lowest legally paid workers out there, and the conditions in which they work have not gotten any better.
 5. My Solution: Simply paying employees higher wages, and with better treatment they will be less likey to unoinize against the franchise. This works for both the employees and the franchise owners, workers will be paid and owners will not have to deal with unions forming.

Descriptive Writing; Edited

  We piled into the car, as the all too familiar stench of day old burgers and fries began to fill the space around us. What was once a vibrant bright red, was now a dim and faded "W". I glanced at it in the rear view mirror as we drove away, and the sign read " endys". A flimsy off white and red paper thing bag that contained our dinner, which consisted of of questionable meats and potatoes,  rested on my lap. I could feel the grease seeping through the bottom of the bag, creating what appeared to be a puddle of oil. I was beginning to regret tonight's dinner.
   We then crowded around the dining room table, to scarf down what was probably one of the most unhealthiest meals of the face of the earth. Consumed by the enjoyment of over indulging, the room grew silent as small packets of ketchup and barbecue sauce slid back and forth across the table. I stared down at what was now laid out in front of me, a triple baconator, large fries and a large soda. The fries, drenched in oil, wilted and fell over as I scooped them up off my plate two and three at a time. Now for the triple baconator, what in the world was i thinking?? Three layers of over cooked, processed beef and bacon, piled high in between two sesame seed buns. Halfway through my baconator, feeling uncomfotable and uneasy, with all that grease now sitting in my stomach, i had completely given up on what was supposed to be an enjoyable meal.

Descriptive Writing: My Wendys Experience

   We piled into the car, as the all too familiar stench of day old burgers and fries began to fill the space around us. What was once a vibrant bright red, was now a dim and faded "W". I glanced at it in the rear view mirror as we drove away, and the sign read " endys". A flimsy off white and red paper thing bag that contained our dinner, which consisted of of questionable meats an dpotatoes,  rested on my lap. I could feel the grease seeping through the bottom of the bag, creating what appeared to be a puddle of oil. I was beginning to regrettonight's dinner.

Welcome to Amanda's Blog

  Hello everyone, my name is Amanda and I am currently a student of Professor Alexander's English 101 and 103 Research Methods: The Ethics of Food classes at LaGuardia Community College and this is my first official blog!
 
  I can be a particularly picky eater when it comes to dairy, meats and vegetables. I purchase my groceries from any one specific store, but whichever supermarket is closest to me at the time. Many times, my groceries will consist different meats, a dozen eggs, a generous amount of fruits, very little vegetables and a whole lot of junk food! I have only tried Organic and whole food products very few times and I am not quite sure where I stand because I AM a fan of the unhealthy things in life.

  I do believe food is my guilty pleasure and I sometimes tend to over indulge, whether it be pasta, steak, fresh fruits or grilled veggies.. the more the merrier. If you dare ask me to choose a single favorite unhealthy snack we would be here all day. To keep it simple, i like my snacks cheesy, greasy and definitely messy. Cheese fries, hot dogs, cheese nips, potato chips, pizza, burgers and chocolate are only a few of many of my favorite things to munch on (before and after dinner).

  Though it is rare that I cook at home, I do enjoy it every once in a while. I have never really been concerned about where my food comes from before it reaches the kitchen table. Before now I've yet to ask myself if what I eat is really any good for me and how it may effect everyone and everything around me. Could eating too much of one thing really be so bad?