NMDM121 Essay Week5 Kathryn Batty Final
Subject: Science and Medicine of Food
Code: NMDM121
Assignment Name: Essay – Week 5
Name: Kathryn Batty
Student Number: 240927
Word Count: 1093
Foods play a vital role in supplying nutrients to the body and supporting health of individuals (Hoffer & Prousky 2006). With the increase in production and modern technology in the 21st century, the quality of food varies considerably with how it is grown and how it is prepared before consumption (Bacchus 2012, p.21). The farming of conventional agriculture and hydroponics as well as the preparation methods of steaming and microwaving can be seen to impact on the nutritional value of food. It can also be understood that there is a direct relationship between the development of chronic health conditions and the nutritional status of food.
Conventional agriculture involves industrialized growing, producing the most amount of food on less land. In contrast, an alternative method of farming is hydroponics. This involves the cultivation of plants in water containing dissolved inorganic nutrients and using soil substitutes to anchor the plant (Dekorne 1999, p.91).
The use of soluble nitrogenous fertilizers in conventional farming, impacts the nutritional value of the food grown (Bacchus 2012, p.25). It leads to an increase in plant growth and development however a decreased allocation of resources towards the production of secondary metabolites (Mitchell & Chassy 2011). These include DNA, RNA, chlorophyll, amino acids and starch and phytochemicals of caffeine, isoflavonoids and phenolic antioxidants (Mitchell & Chassy 2011).
The use of water to supply in Hydroponics provides nutrients to plants in a liquid form which makes them instantly available and not expend any energy in developing a huge root system (Bridgewood 2003, pp.9) Instead it puts its growth into foliage and fruit where most nutrients are found increasing the nutritional value of the food produced (Dekorne 1999, p.94).
In comparison,
Code: NMDM121
Assignment Name: Essay – Week 5
Name: Kathryn Batty
Student Number: 240927
Word Count: 1093
Foods play a vital role in supplying nutrients to the body and supporting health of individuals (Hoffer & Prousky 2006). With the increase in production and modern technology in the 21st century, the quality of food varies considerably with how it is grown and how it is prepared before consumption (Bacchus 2012, p.21). The farming of conventional agriculture and hydroponics as well as the preparation methods of steaming and microwaving can be seen to impact on the nutritional value of food. It can also be understood that there is a direct relationship between the development of chronic health conditions and the nutritional status of food.
Conventional agriculture involves industrialized growing, producing the most amount of food on less land. In contrast, an alternative method of farming is hydroponics. This involves the cultivation of plants in water containing dissolved inorganic nutrients and using soil substitutes to anchor the plant (Dekorne 1999, p.91).
The use of soluble nitrogenous fertilizers in conventional farming, impacts the nutritional value of the food grown (Bacchus 2012, p.25). It leads to an increase in plant growth and development however a decreased allocation of resources towards the production of secondary metabolites (Mitchell & Chassy 2011). These include DNA, RNA, chlorophyll, amino acids and starch and phytochemicals of caffeine, isoflavonoids and phenolic antioxidants (Mitchell & Chassy 2011).
The use of water to supply in Hydroponics provides nutrients to plants in a liquid form which makes them instantly available and not expend any energy in developing a huge root system (Bridgewood 2003, pp.9) Instead it puts its growth into foliage and fruit where most nutrients are found increasing the nutritional value of the food produced (Dekorne 1999, p.94).
In comparison,