A little bit of History on Food

As the environments changing and modern society seems to not really care
about the big picture of what food is doing to our environment and/or their income only
allows them to buy the unhealthy food. We can do only the little things like buying local
or produce, because food industry's rule and the general public will always be nothing to
the rich and the lobbyist helping make decisions regarding the food industries. Not
doing your catering through corporations that don't care for your health only the profit
that is included is something to avoid, so help the little business out instead. Honestly
the negative outweighs the positive but what you can do is make the change to the
more healthy ways and sometimes a Coach will boost your confidence.
Keeping your food healthy also has to do with the Microorganisms that are used
in the food, medical, industries, and agriculture systems of America. We will find positive
and negative affects whatever way we look at it. The Positive effects of Microorganisms
are found in fermented food and beverages like Yeast, Penicillium, Lactobacillus, these
help with illnesses, increasing immune system, and digestive health. But the negative
outweighs the positive. The world is growing and unhealthy food is easier than chef
prepared and a lot cheaper, but if its proceeds or not it seems that the growth and the
production is also making food no so healthy either, like the Fruits and Vegetables go
on such a long journey to the supermarkets that they lose nutrition anyways because of
oxidization but before they reach the market Fruits and Vegetables are losing nutrition
because of soil depletion. They studied U.S. Department of Agriculture nutritional data
from both 1950 and 1999 for 43 different vegetables and fruits, finding reliable
declines in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and
vitamin C over the past half century, this declining nutritional content to the
preponderance of agricultural practices designed to improve traits (size, growth rate,
pest resistance) other than nutrition. So from the pesticides microorganisms like that
flow into the soil, spoiling the soil and reducing nutrition in the soil, creating a change
reaction, reducing the nutrition in Produce as well. Long story short, we need to
eliminate the idea and imagine in our minds that that Produce must look perfect and
start buying locally grown organic Produce that isn't so pretty and a little more
expensive, but like I said expense pays a huge role when feeding a family.
The microorganisms that you need to be careful about if you don't have a
professional cooking for you is Salmonella and E. coli. these pathogens can be very
Resources
https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss
https://www.quora.com/What-are-10-ways-in-which-microorganisms-are-useful
https://www.usda.gov/wps/portal/usda/usdahome?navid=BIOTECH
https://en.wikipedia.org/wiki/Genetic_engineering
Anne Smith and Gordon Wardlaw. Contemporary Nutrition: A Functional Approach, edition 4.
2008

harmful and if proper knowledge of cooking isn't performed food will become hazardous
within four hours of keeping at unsafe temperatures, your catering event will be under
perfect temperatures for cold salads below 35 degrees and for hot food will sit and be
served above 145 degrees and all meats will be cooked to the perfect temperatures to
insure the safety of your guest. Foodborne illness is always possible if proper food
safety regulations aren't put into constant mind.
The safety of Agricultural Biotechnology to our food supply? Thats a hard
question to answer because the public can put their conspiracy theory thoughts about it,
but we have not power of the outcome.The first GMOs were bacteria generated in 1973
and GM mice in 1974. Since the first successful commercialization of a
biotechnology-derived crop in the 1990s, many new crop varieties have been developed
and made available to U.S. farmers and farmers worldwide. U.S. farmers have rapidly
adopted many of these new GE varieties, so that in 2012, 88 percent of the corn, 94
percent of the cotton, and 93 percent of the soybeans planted in the U.S. were varieties
produced through genetic engineering. A large proportion of the production of other
crops, such as alfalfa, and papaya, and sugar beet, is also biotech-derived.
Genetically modifying food have been going on longer than we imagined, oh the USDA
and the congress insure its safe. Well we the poeple dont have the power to stop it
from happening because quite frankly, we were too young to do anything about it when
it was going on to start with, and theyre too powerful for us to stop. Thank you very
much for your growth hormones and much more. I cant really say much positive about
this other than at least we have food to eat.
Taking a nutrition classes really gave me a better understanding on the some
science behind food, but one class isnt enough to seriously grasp the information, it
takes hands on experience with healthy food and unhealthy food with a basic
understanding on core principles of a healthy eating plan like using one of the main
points that I learned in this course which is, Variety is key to successful
implementation of MyPlate. There is no single, perfect food that is absolutely essential
to good nutrition. Each food is rich in some nutrients but deficient in at least one
essential nutrient. Likewise, no food group is more important than another; each food
group makes an important, distinctive contribution to nutritional intake. Before Taking
this class I was super picking on what fruit and vegetables I should eat, that I wasnt
really eating much at all because of the fear of the Healthy risk of eating any mutated
cells coming from GMO. My assumptions on meat was correct so I was already

Resources
https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss
https://www.quora.com/What-are-10-ways-in-which-microorganisms-are-useful
https://www.usda.gov/wps/portal/usda/usdahome?navid=BIOTECH
https://en.wikipedia.org/wiki/Genetic_engineering
Anne Smith and Gordon Wardlaw. Contemporary Nutrition: A Functional Approach, edition 4.
2008

someone that didn't eat much meat, I learned even more reasons why eating meat isn't
good in so many other reasons then the GMO feed, like being high in Saturated fat and
Cholesterol. So in class I learned a better understanding on how to imply healthy food
habits, without eating much meat. Now I eat a lot more nuts, seeds, and legumes, Im
Feeling great and the healthy of my skin is getting better too! The one assignment that I
will use the most is the 10$ dollar challenge because every time Im ready to buy food
for the week, I think about the quality I will get if I buy fresh, this inspires me to cook
more for myself the healthy way, not just organic frozen dinners.
Being a Chef I cook so much that Im so tired of cooking, that I just want to eat
something fast and easy. Im truly trying to put my skills to work at home not just feeding
the hungry at work. The future of my Diet is sure to impress as I plan it more around the
idea of eating variety and when I do go out to eat because of exaggest I am more
consciously ware of fast foods to avoid, I will salads and rice bowls, and sometimes the
salads are so big, it becomes three meals instead of one. The Path to the perfect diet
doesn't exist so keep on thinking about healthy choices and portion control and foods
low in salt, sugar, and fat, and the future of all food topics will improve if you improve
your foundation idea about what to eat.

Resources
https://www.scientificamerican.com/article/soil-depletion-and-nutrition-loss
https://www.quora.com/What-are-10-ways-in-which-microorganisms-are-useful
https://www.usda.gov/wps/portal/usda/usdahome?navid=BIOTECH
https://en.wikipedia.org/wiki/Genetic_engineering
Anne Smith and Gordon Wardlaw. Contemporary Nutrition: A Functional Approach, edition 4.
2008