Week 7 Free Post: Nutrition Myths Debunked

                Myth: “It is bad to eat late at night.”

Truth: Eating at night has the same effect on your body as eating during the day. It provides extra energy in the form of calories. However, the time of day that these calories are taken in does not matter. The fact that it is consumed later in the evening does not mean that the food will be automatically stored as fat.

Myth: “Drink eight glasses of water per day.”

Truth: The amount of water required per day is different for each individual. Some people have larger needs than others. For example, an athlete would need to take in more hydration more than someone who is sedentary. Most people get already consume enough water through their food and beverage choices.

Myth: “Carbs make you fat.”

Truth: Although refined-carbohydrates (cake, doughnuts, etc…) are not the best for your body, it is simply eating too much that leads to weight gain. Substituting processed carbs with better ones such as whole grains, beans, fruits, and vegetables can help you reap the benefits. Carbohydrates are the body’s main fuel source and without them you will feel fatigued and depleted.

Myth: “Microwaving diminishes nutrients.”

Truth: Contrary to popular belief, this method of cooking is as effective as any other. The only thing that affects nutrient losses is the amount of heat and length of time you cook the food for. Microwaving can actually be beneficial due to how quickly is cooks food.

Myth: “Grazing is better that eating larger meals.”

Truth: Each time we eat, our metabolic rate increases. Some believe in this pattern of eating because it keeps individuals from feeling hungry between meals. However there is little, if any, difference between the two methods.

Sources:

Hendley, Joyce. "The 13 Biggest Nutrition and Food Myths Busted (Page 12)." The 13 Biggest Nutrition and Food Myths Busted (Page 12). Meredith Corporation, 2014. Web. 27 Feb. 2014.

"The Philosophy of Food Project." The Philosophy of Food Project. College of North Texas, 2013. Web. 24 Feb. 2014.

Week 7 Prompt Post: Contemplating Controversy

For Genetically Engineered Foods:

Those in favor for Genetically Engineered Foods support their reasoning through three main topics: health and safety, nutrition, and environment. To begin understanding their stance, let us first examine their platform for health and safety. The supporters claim that because federal regulatory agencies and laboratories test these foods, they pose zero threat to humans. Their modified shelf life is also seen as an advantage because it prevents the foods from rotting and spreading food poisoning. Looking at the nutrition aspect, GE food enthusiasts believe that the durability of these crops ultimately leads to an increase in the food supply and the waning of problems such as malnutrition and hunger. Contrary to popular belief, these foods are not limited solely to produce. Plants and animals can be engineered as well. This allows companies to create more sustenance in a smaller time period.  As for environment, the seeds of these crops can be engineered in various ways, leading to less dependency on natural resources. They can also be made so they repel pests, such as insect, illnesses, and weeds. Designing them to resist such conditions reduces the need for powerful pesticides that pollute the water supply.

Against Genetically Engineered Foods:

            The three key components of the opposing viewpoints are health and environmental risks, labeling, and patents. Addressing the first issue, those against GE foods predict that the products may have potentially harmful side effects. One of the concerns is that these plants and animals will unleash a new strain of diseases into the gene pool. This epidemic could create illnesses, pests, or weeds that are difficult to exterminate. Another process that makes these people weary is the labeling of these foods. Consumers believe that they should have the right to know whether their foods are genetically engineered or not. Because these labels are not required in many countries, it is challenging to make an educated purchase. The final argument against these modified products revolves around the patents companies place on their properties. Because GE foods are manufactured, developing countries have a growing dependency on industrialization for their food supply. These pricey items along with the patent laws could generate a monopoly within the world of food production.

The basic difference in these two contrasting opinions is the amount of caution each side posses. Those who support GE foods do not seem to take time in order to assess the consequences that these products may have. They have seen an opportunity and seized it full throttle. As for the opposing crowd, the carefulness may be too abundant. They seem to overanalyze every situation and spend more time on the “what ifs”. Both arguments are logical and well played, which leads me to ask: which side do you agree with?

Source:

"The Philosophy of Food Project." The Philosophy of Food Project. College of North Texas, 2013. Web. 24 Feb. 2014.

Week 6 Prompt Post: Is Fat The Next Tobacco?

            Aware that obesity is becoming an issue that America is lobbying to address, I came across an article whose title alone captured my attention.  It begins by inquiring, “Is fat the next tobacco?” which seems like an extremely bold claim. The article then accuses companies of spitefully marketing unhealthy processed foods directly at vulnerable children. It recognizes that junk food is not addictive like tobacco, but the weight put on can have just as many detrimental affects. The author compares eating a Big Mac to smoking; noting that in both cases people are consciously doing something that is bad for them. After observing 300,000 deaths per year that are linked to obesity, the Surgeon General warned, “These conditions might soon cause as much preventable disease and death as smoking.” Another topic the article broaches is the potential lawsuits that the misleading advertisements could cause. With proper evidence associates these commercials with childhood diseases, there will be an entire movement against these companies as well.

            Responding to the argument made in this article, I agree with certain portions. I do not think that companies should prey on the adolescence in order to sell their products. It is almost appalling that Ronald McDonald is the second most recognized figure after Santa Claus.  Fast food companies should alter their foods by creating healthier alternatives that still taste just as good. However, I am skeptical about other areas of the article. Junk food cannot cause illnesses such as lung cancer, so I don’t consider it as dangerous. Tobacco is a highly addictive substance and monitoring the amount of fast food you consume is relatively easy. I agree that Americans should be more mindful of what they put into their bodies, but one happy meal is not necessarily going to lead someone down a path of destruction. 

Article:http://money.cnn.com/magazines/fortune/fortune_archive/2003/02/03/336442/index.htmSources:

Digital image. Http://bigfootchildhavediabetes.files.wordpress.com/2013/09/ronald-mcdonald1.jpg. N.p., n.d. Web.

Parloff, Roger. "Is Fat The Next Tobacco? For Big Food, the Supersizing of America Is Becoming a Big Headache." CNNMoney. Cable News Network, 03 Feb. 2003. Web. 23 Feb. 2014.

Week 6 Free Post: Sports Nutritionist

My previous posts have reiterated my desire to enter the world of nutrition and obtain an accredited position. However, I have failed to mention the specific branch of this field that I would like to practice. The ideal occupation within my major would be that of a sports nutritionist. This job appeals to me due to the fact that it intertwines many of my interests. While I am equally passionate about nutrition and fitness, this position would allow opportunities to travel and write as well. The profile of a sports nutritionist is defined as someone who is strong in academics and emotionally stable. They require having an interest in nutrition, fitness, and sports as well as adequate communication skills. Sports nutritionists create and utilize specified meal plans for athletes or teams. They do this primarily in order to maximize performance. Other duties within this job include mentoring or teaching athletes about a healthy diet and ensuring that traveling teams receive proper nutrition. Professional sports teams, fitness facilities, doctor’s offices, and colleges are among the many organizations that seek sports nutritionists. Although it can vary be employer, in order to qualify as a sports nutritionist the minimum requirement is a bachelor’s degree in a nutrition-related area as well as a license to practice. Becoming a sports nutritionist ultimately opens countless doors that I look forward to exploring.  

Sources:

"How to Become a Sports Nutritionist - Sports Nutritionist Career." Academic Invest. Academic Invest, 2010. Web. 19 Feb. 2014.

Apple. Digital image. Shopify.com. N.p., 2012. Web. 19 Feb. 2014.

Week 5 Free Post: Freshman 15

Gaining the “freshman 15” is a fear shared by many students as they begin their college career. The amount of weight-related complaints that I have heard since the day I arrived on campus is infinite. However, according to multiple sources of research, the number of pounds you will pack on (if any) is substantially less. Most people tend to blame buffet-style cafeterias for this fantasy phenomenon, when in fact true weight gain is derived from poor portion control and inactivity. When you think about the miles you walk to class each day and the flights of stairs you climb, it seems like you would almost be more likely to lose or maintain your natural state. One resource available at this university is the nutrition-counseling center. It is accessible to anyone with concerns about their health or lifestyle. I also found a video that provides examples of healthier food options. The speaker keeps a low budget in mind so it pertains to college life. Bottom line is: you should not be afraid of the freshman 15. Weight should not even be an issue and as long as you are staying healthy you will be fine.

Sources:

 Karasu, Sylvia R. "Nutrition on the Budget." YouTube. YouTube, 18 Apr. 2013. Web. 16 Feb. 2014.

"Nutrition on the Budget." YouTube. YouTube, 18 Apr. 2013. Web. 16 Feb. 2014.

Week 5 Prompt Post: Code of Ethics

Code of Ethics for the Profession of Dietetics:

1)   The dietetics practitioner conducts themselves with honest, integrity, and fairness.

2)   The dietetics practitioner supports and promotes high standards of professional practice. The dietetics practitioner accepts the obligation to protect clients, the public, and the profession by upholding the Code of Ethics for the Profession of Dietetics and by reporting perceived violations of the Code through the processes established by the ADA and its credentialing agency, CDR.

3)   Consider the health, safety, and welfare of public at all times.

4)   Complies with all laws and regulations applicable or related to the profession or practitioner’s ethical obligations as described in this Code

5)   Provides professional services with objectivity and with respect for the unique needs and values of individuals.

6)   Does not engage in false or misleading practices or communications.

7)   Withdraws from professional practice when unable to fulfill his or her professional duties and responsibilities to clients and others.

8)   Recognizes and exercises professional judgment within the limits of his or her qualifications and collaborates with others, seeks counsel, or makes referrals as appropriate.

9)   Treats clients and patients with respect and consideration.

10) Protects confidential information and makes full disclosure.

11) Practices dietetics based on evidence-based principles and current information.

12) Presents reliable and substantiated information and interprets controversial information without personal bias.

13) Assumes a life-long accountability for personal competence in practice.

14) Alert to the occurrence of a real or potential conflict of interest and takes appropriate action whenever a conflict arises.

15) Permits the use of his or her name.

16) Accurately presents professional qualification and credentials.

17) Does not invite, accept, or offer gifts, momentary incentives, or other considerations that affect professional judgment.

18) Demonstrates respect for the values, rights, knowledge, and skills of colleagues and other professionals.

The same principles that dietitians follow in their practice closely relate to how I function within my places of work. Whether it is school or my summer job, I try to be a respectful and logical thinking participant. In many ways, this Code of Ethics matches my own beliefs about behavior in general. Interacting with others is one way that college is preparing me for this field of work. Each day I practice treating other with respect and consideration. Partaking in nutrition classes also ensure that I will be able to practice dietetics based on evidence-based principals and current information. By actively demonstrating respect for values, rights, and skills of my colleagues right now, I will be more inclined to utilize this later on in my career.