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The uptake of nutrients is important for the development of a functioning body. Essential vitamins are needed for the completion of some functions of the body. The body cannot make most of the vitamins in the body. Therefore, there is a need for the intake of the essential vitamins from the diet. Minerals are also involved in the numerous functions. The required amounts of the vitamins differ in amounts (Zoumbaris, 2009). Some of the minerals are only needed in little amounts. These nutrients are referred to as trace nutrients according to the body requirements. However, trace nutrients are not less important due to their limited requirements. In order for the normal growth and functioning of the body to be attained, there is the need for one to take a balanced diet all the time (Haugen & Musser, 2012).
Proteins are the main nutrients used in the bodybuilding. They are needed for the provision of the amino acids. There are two classes of amino acids: essential and non-essential amino acids. The essential amino acids are required since the body cannot synthesize them. Non-essential amino acids can be synthesized internally (Haugen & Musser, 2012). Proteins repair the worn out tissues due to aging or injury. They are also used to make some parts of the body such as the keratin materials. Proteins are synthesized into hormones and enzymes. Hormones are important in the osmoregulation and the development of the body (Haugen & Musser, 2012). Hormones send the messages to the body such that they are regulators of the body functioning. Enzymes are involved in processes such as digestion. The enzymes are catalysts that are used in the speeding up of some processes. Therefore, the necessary intake of the proteins increases the level of body functioning.
The second class of nutrients needed by the body to maintain normal functioning is the carbohydrates. Carbohydrates are needed for the maintenance of the energy levels in the cells. Carbohydrates provide the body with the energy.
Read more about effect of nutrition on lifestyle
The purpose of this topic is to inform people of what we are really buying when they buy organic or naturally grown foods and how the health benefits differ or are similar to conventionally grown foods. I chose this topic because I think that it is important that people understand how what they are eating may affect their health and how we, as a country, raise/grow our food effects our environment. With the heightened awareness of global warming, the decline in health and high instance of cancer in Americans, we as a society need to take interest and get informed about the foods we eat as well as the consequences of our farming practices. I will also explore how companies market their foods and what you are really buying when a product says organic or all natural. Is organic just a fad or are their real benefits?
B. Problems to be investigated:
1. What are the health and environmental effects of potentially harmful substances from both synthetic and natural substances?
The purpose of a health food is to provide a healthier alternative to conventionally grown food. The federal government allows the Organic Certified Label to use certain pesticides and fertilizers. Studies have shown that somewhere around half of the synthetic pesticides used in conventional farming are carcinogenic and can cause cancer. When similar studies were done on natural pesticides, allowed to be used under the Certified Organic label, about half of the chemicals also proved to be carcinogenic. This proves that the Certified Organic label may not be a healthier substitute to conventionally grown food. Although some companies may not be using the pesticides or fertilizers that are allowed under the organic label, there is no way in knowing what foods are carrying cancer causing chemicals.
Human sewage sludge can also be used as fertilizer under the Certified Organic label. A one time use of human sewage sludge can be beneficial to the soil in farming because it is diluted enough to be an effective fertilizer. But if it is used during consecutive years it can cause a build up of heavy metals in the soil over time. The large corporations that are certified organic produce mass amounts of food thus depleting the soil nutrients faster. Because of this these companies may use human sewage sludge many times throughout the years to replenish the soil. This can lead to heavy metals in their food. The Certified Naturally Grown label and many small local farmers do not allow the use of human sewage sludge for that very reason.
2. What are the differences or comparisons in the practices and guidelines for growing/raising organic or naturally grown foods and conventional foods?
The large corporation farms under the Certified Organic label grow mass quantities of a specific product leading to poor soil nutrients and higher risk of pests. Small farmers found under the Certified Naturally Grown label and many of your small local farms use safer, more ecologically sustainable practices because they grow many different crops at one time and are easier to maintain. Disease and pest problems are also reduced because of the way the soil is worked by smaller farms lessening the need for fertilizers or pesticides.
Livestock under the Certified Organic label must consume certified organic feed but are not required to be free range, meaning that the animals do not have to have access to pastures and can live their whole life in a cage or stall. The Certified Naturally Grown label does not require livestock to be fed only certified organic feed but can feed their livestock any food that is grown in accordance to the Certified Naturally grown or organic specifications. They also require that the specific livestock has access to living conditions suitable to the natural behavior and health of the animal, meaning access to pasture or outdoors.
Conventional methods do not require any of the above and can use antibiotics, fertilizers, pesticides, etc.
3. What does organic really mean?
What do you think when you hear the words health foods? Most of us think organic. The definition of organic food is a food that is cultivated without the use of artificial pesticides, herbicides or fertilizers. When most of us read this we think of organic foods as pesticide and chemical free. The Certified Organic label is supposed to mean that the food that we are getting is healthier for us, but this may not be the case. The federal government allows certain pesticides, herbicides and fertilizers to be used under the organic label.
4. What are the differences in USDA, Certified Naturally grown and conventionally labeled foods?
The farms under the Certified Naturally Grown label are mostly smaller than the large corporation farms found under the Certified Organic label because of the high cost and substantial paperwork involved in getting organically certified by the government. Also all products used in farming under the Certified Organic label have to come from Certified Organic companies meaning they are all processed in large quantities and no longer in their natural form. The smaller farms under the Certified Naturally Grown are not bound to the use of these products and may utilize the local products in their farming.
5. Marketing of all products and how the public reacts to it.
Although Certified Organic Foods are possibly better than conventionally grown foods, depending on what methods each farm may use, there still is a chance that you are getting cancer causing chemicals in your food. The best alternative when shopping at your local health food store would be to buy locally grown Certified Naturally Grown foods that use no carcinogenic chemicals or get to know your local farmers and what their farming practices are.
1. Books from the library.
2. Scholarly Journal from the online database.
3. Internet sources (Government websites).
1. I found an article in a scholarly journal in the college’s online reference library that studied the management strategies of large-scale organic production and its challenges.
2. I found an article in the college’s online reference library about the benefits of eating organic food.
3. In the college’s online reference library I found an article on the quality and safety of conventional and organic food.
4. In the college’s online resource library I found a scholarly journal on sustainable farming
5. I found information on the regulations for the Certified Organic label on the USDA website.
6. I found information on labeling and standards of the Certified Organic label and the Certified Naturally Grown label.
E. Resource Citations:
1.Smukler, S.M., et al. "Transition to large-scale organic vegetable production in the Salinas Valley, California." Agriculture, Ecosystems & Environment 126.3/4 (July 2008): 168-188. Academic Search Complete. EBSCO. College Library, Virginia Beach, VA. Web. 30 Jan. 2009.
2.Loven, Zazel. “The Organic Difference.” Organic Gardening Feb/Mar2008, Vol. 55 Issue 2: 44-45. Academic Search Complete. EBSCO. College Library, Virginia Beach, VA. Web. 31 Jan. 2009.
3. Magkos, Faidon, Fotini Arvaniti, and Antonis Zampelas. “Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature.” Critical Reviews in Food Science & Nutrition; Jan/Feb2006, Vol. 46 Issue 1, 23-56. Academic Search Complete. EBSCO. College Library, Virginia Beach, VA. Web. 31 Jan. 2009.
4.Lichtfouse, Eric, et al. “Agronomy for sustainable agriculture. A review.” Agronomy for Sustainable Development(Jan2009): 1-6. Academic Search Complete. EBSCO. College, Virginia Beach, VA. Web. 2 Feb. 2009.
5.Home Page. United States Department of Agriculture, Agriculture Marketing Service. Web. 3 Feb. 2009.
6. Home Page. Certified Naturally Grown. Inc. Web. 3 Jan.2009.
F. Explanation of sources:
1. I chose this resource because it has information that will help me understand the challenges and practices of organic farming and how the system actually works.
2. I chose this resource because it explores the health benefits of organic foods. It is by the Rodale Institute, which has been involved in organic farming and research since 1947. The founder, J.I. Rodale, is a widely published author.
3. I chose this resource because it investigates the quality and safety of organic and conventional foods and will possibly provide an alternative view to the benefits of organic foods. The objective of Critical Reviews in Food Science and Nutrition is to present critical viewpoints of current technology, food science, and human nutrition. Also, the application of scientific discoveries and the acquisition of knowledge, as they relate to nutrition, functional foods, food safety, and food science and technology are thoroughly addressed in this comprehensive and authoritative information source. The journal’s editor is from the Department of Food Science, College of Natural Resources and the Environment, of the University of Massachusetts at Amherst. The journal’s advisory board is made up of professionals in the field.
4. I chose this resource because it has information about sustainable farming and how it is more responsible and better for the environment. Dr. Eric Lichtrouse completed his Ph.D. in organic geochemistry in 1989 at Strasbourg University. After post-doctoral fellowships at Indiana University, USA and the KFA research center in J lich, Germany, he became engaged as a soil scientist at the French National Institute for Agricultural Research (INRA) in 1992. His study on soil organic matter and pollutants led in particular to the first determination of the dynamics of soil organic molecules in long-term maize field experiments using 13C labeling at natural abundance. In 2000 he founded the European Association of Environmental Chemistry (ACE) and in 2003 the Journal Environmental Chemistry Letters. He has co-edited the book Environmental Chemistry (Springer, 2005). He is currently working in Dijon for the INRA Department of Environment and Agronomy as Editor-in-Chief of the journal Agronomy for Sustainable Development
5-6. I chose these resources because they both provide information on the standards and practices of health food labels.
The groceries picked are tomatoes, strawberry, peanut, pineapple, potatoes, French beans, chili pepper, corn, avocado, and bananas. All of these are locally grown. Some are grown conventionally while some are organically grown according to the USDA standards.
Locally grown food
Locally grown food is food that is grown using conventional farming methods. The use of fertilizers and pesticides is practiced. It has been found that these chemicals have an impact on the environment (Robinson, 2015). Such chemicals when used in the conventional farming methods usually destroy the soil and alter the chemical composition of the soil such that it cannot be used for a long time. At some point, the land has to be left to naturally rejuvenate. Also, the consumption of locally grown food is considered relatively unhealthy. This is because locally grown food contains fewer antioxidants (Zuraw, 2014). Continued consumption of locally grown food has led to more cases of food-related diseases such as cancer.
Organically grown foods
Organically grown foods are foods that are grown using organic farming methods as established by the United States department of agriculture. This method of farming is set up in a way that conserves the environment since it encourages water and soil conservation. Also organic farming methods reduce pollution. Organic farming practices entail the use of natural fertilizers, crop rotation, as well as mulching for weeding purposes (Clinic, 2014). The consumption of organically grown foods has been fund to be healthier than eating conventionally grown foods. Studies suggest that organic foods have higher levels of antioxidants. These antioxidants have been found to reduce the risk of consumers developing chronic illnesses as well as certain cancers. Also, organic foods contain no pesticide residues that can be found in locally grown food (Zuraw, 2014). These poisonous residues are the cause of the many health problems that many consumers develop.
In conclusion, it is correct to state that organically grown food is healthier and environmentally friendly to produce and consume as opposed to locally grown foods.
Clinic, M. (2014, June 9). Nutrition and healthy eating. Retrieved from Mayo Clinic: http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating...
Robinson, L. (2015, October 23). Organic Foods: All You Need to Know. Retrieved from Help Guide: http://www.helpguide.org/articles/healthy-eating/organic-foods.htm
Zuraw, L. (2014, July 15). Study Finds Organic Foods Have More Benefits. Retrieved from Food Safety News: http://www.foodsafetynews.com/2014/07/study-finds-organic-foods-have-mor...
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