Food and Nutrition Notes

Topics: Obesity, Vitamin, Nutrition Pages: 12 (3497 words) Published: February 5, 2013
Food AND Nutrition
Who gets scurvy?
Though scurvy is a very rare disease, it still occurs in some patients - usually elderly people, alcoholics, or those that live on a diet devoid of fresh fruits and vegetables. Similarly, infants or children who are on special or poor diets for any number of economic or social reasons may be prone to scurvy. 16) A study by Mathew Reeves, a Michigan State University epidemiologist finds that only

3% of Americans maintain a healthy lifestyle.
14) •Hypervitmaminosis
Skin peeling
Hair loss
Orange skin
Organic vs modified food
Healthy Eating
by Andrew Alexander
Alexander, A. (n.d.). Healthy Eating. Curiosity Media Inc. Retrieved April 10, 2010, from •Organic food are grown 100 percent naturally, without any synthetic chemical pesticides or fertilizers •People buy organic food so they can avoid eating chemicals •Although people eating organic food do ingest less chemicals, but according to a 202 study by Consumer Union, the Yonkers, NY-based publisher of Consumer Reports magazine states that “customers who buy organic are exposed to about a third as many residues as those who buy conventionally grown foods.” •So far there has been a full on conclusive evidence that pesticides levels on the food are at a high enough level to be harmful to humans •Most experts say there is a very small amount of pesticides on our fruits and vegetables and if washed most of it will be cleaned off. Difference Between Organic and Inorganic Food

(2009). Difference Between Organic and Inorganic Food. Difference Between. Retrieved April 10, 2010, from Organic

Organic food cannot be genetically altered in any way.
Manure and compost are majority of natural fertilizers
Farms can also put insecticidal soap or neem oil
Less chemicals few the carcinogens
Also taste better

GM or Genetically modified food
Food has been changed at a genetic level.
Such as cross breeding to create hardier or tastier strains •SM seeds can also be drought resistant or higher yield Lairon, D. (2009). Nutritional quality and safety of organic food. A review (Vols. 30 - 1, Agron. Sustain. Dev. ed. , pp. 33 -41). EDP Sciences. Retrieved April 10, 2010, from

IssueAgron. Sustain. Dev.
Volume 30, Number 1, January-March 2010
Page(s) 33 - 41
Published online08 July 2009

Agron. Sustain. Dev.30 (2010) 33-41
Nutritional quality and safety of organic food. A review
Denis Lairon
INRA, UMR 1260, Nutriments Lipidiques et Prévention des Maladies Métaboliques, U476, Univ. Aix-Marseille 1, Univ. Aix-Marseille 2, Faculté de Médecine, 13385 Marseille, France Corresponding author:

Accepted: 6 May 2009
This review is based on the AFSSA report issued and recently published studies •1 organic plant has more dry matter and minerals such as iron and magnesium, has more anti oxidants, contains more polyunsaturated fatty acids •94-100% organic foods have no pesticides resiude

Organic vegetables have 50% less nitrate
Organic cereals however have basically the same levels of mycotoxins, as normal cereals •

Vegetarian vs. non vegetarian pros vs. cons
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