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1 Running head: GIVING FOOD SOME THOUGHT 1 Giving Food Some Thought Rolf Gabrillo Western University of Health Sciences College of Allied Health Professions Department of Health Sciences Education HSCI 5110: Academic Roles and Scholarly Publications Dr. Maureen O Hara Five-Chapter Paper, First Draft June 24, 2012

2 GIVING FOOD SOME THOUGHT 2 Abstract Within the most recent year, the food industry has become an industrialized system. Animals are bred and fattened using modern industrial methods, including the process of using pesticides on livestock and crops to control and kill insects and other pests. The industrialized system also includes genetically modifying livestock by injecting growth hormones to increase their weight and size. With the industrialized food system controlled by main fast food chains, these genetically altered and chemically filled products are being distributed to major fast food restaurants that feeds millions of people every day. The foods being produced are primarily responsible for the increasing number of obesity in the United States (US) because of their association with fast food chains. The rise of obesity has become a public concern because it can lead to certain health complications, such as (a) diabetes, (b) hypertension, and (c) cardiovascular diseases. This paper exposes the dangers of the current food industry, particularly fast food chains, and how their food is threatening the health of millions of Americans without them knowing. The paper will also inform the reader on alternative and healthier food choice options that include farmers markets products and organic-grown food. Keywords: organic foods, obesity, diabetes, food industry, processed food, pesticides, farmers market

3 GIVING FOOD SOME THOUGHT 3 Table of Contents Chapter Page 1. Introduction...5 Synopsis of the Presentation...5 Statement of the Problem...6 Purpose of the Paper Review of Literature...8 Conventional Food Production...8 Antibiotic Use in Poultry...8 Unhealthy Foods...8 Cheap and Readily Available...8 Obesity and Fast Food...9 Alternative Healthier Options...9 Organic Foods...9 Farmers Markets Methods and Procedures...11 Methodology...11 Procedures...11 Assumptions...11 Limitations...11 Search Procedures Results Conclusion...15

4 GIVING FOOD SOME THOUGHT 4 Table of Contents (continued) References..17 Page

5 GIVING FOOD SOME THOUGHT 5 Giving Food Some Thought Chapter 1 Introduction Synopsis of the Presentation Food, Inc. is the name of the movie directed by Robert Kenner, a documentary that revealed the truth about the food industry. The movie describes in-depth as to (a) where food comes from, (b) where it is grown, and (c) who makes it. In this specific episode of Now on PBS, David Brancaccio sat down with Robert Kenner to discuss the movie and what Kenner discovered about the food system when he created the film. Robert Kenner acknowledged that the food system, although food still looks the same, is an entirely whole new system compared to before. Kenner stated that most people are kept away from knowing what exactly goes on with the food process and discussed the main goal for his film; to uncover the truth about the food system (Brancaccio & Degnen, 2009). McDonald s is considered the largest purchaser of (a) ground beef, (b) potatoes, (c) pork, (d) chicken (d) tomatoes, and (e) apples in the US (US). In addition, other big fast food chains are also major suppliers for these types of food products, and they essentially control the US food system (Brancaccio & Degnen, 2009). Because of the high demands of food products from these corporations, the idea of food being grown on farms has been taken over by food being grown in massive factories in order to increase production. Foods, such as chicken and tomatoes, are being genetically altered to make them bigger at a faster rate. The idea behind it is that the cost is cheap, but the invisible cost was the key concern (Brancaccio & Degnen, 2009). With foods being genetically altered and consumed by people elevates the chances of health complications, which in return, damages the health care system (Brancaccio & Degnen, 2009). The

6 GIVING FOOD SOME THOUGHT 6 environmental damage and the damage done to workers during the production of these foods are also considered to be an invisible cost. The reasons why many Americans choose fast food as the best option for food is that it is (a) quick, (b) inexpensive, and (c) readily available. But what many failed to realize is the damage fast food can do to their health (Brancaccio & Degnen, 2009). The video showed a lowincome family shopping at a grocery store and found that (a) candy, (b), sodas, and (c) chips to be a lot cheaper than vegetables and realized they can get more of the unhealthier items for a lesser price. Kenner discussed that these foods are what making low-income people sick by subsidizing foods that are not healthy (Brancaccio & Degnen, 2009). The video ended with a Wal-Mart associate discussing the impact average consumers have on the food industry. Wal-Mart, as a company, recorded what types of item are being scanned, which gave them a good idea of what items consumers are buying; if consumers are getting local items or not, organic or not. From the results, Wal-Mart decided to sell rbst-free in their milk supply based on their customers preference (Brancaccio & Degnen, 2009). rbst stands recombinant bovine somatotopin, which is a genetically engineered growth hormone. It is injected into dairy cows to induce them to increase milk production. About 15-20% of cows in the US are injected with rbst (Donohoe, Hansen, & North, 2010). Statement of the Problem In the most recent year, the food industry has become an industrialized system through the use of factory farms. Factory farms, which are farms where animals are bred and fattened using modern industrial methods ( Factory Farms, n.d.), includes the process of using pesticides on livestock and crops to control and kill insects and other pests in the facilities (Sustainable Table, 2009; Pesticide, n.d ). Because pesticide is a chemical, it raises a concern to the public

7 GIVING FOOD SOME THOUGHT 7 health with linkage to a range of diseases and disorders (Sustainable Table, 2009). Furthermore, factory farm also includes genetically modifying livestock by injecting growth hormones in them to increase their weight and size (Brancaccio & Degnen, 2009). With the industrialized food system controlled by mainly fast food chains, these genetically altered and chemically filled products are being distributed to major fast food restaurants that feed millions of people every day. Many people are unaware of the dangers from eating fast food and how it can be damaging to their health (Brancaccio & Degnen, 2009). Purpose of the Paper Genetically altered and chemically-filled food products can have numerous harmful health effects on people. Because fast food chains dominate the food industry by their high demands of foodstuffs, factory farm foods are becoming a major problem because the foods they produced are primarily responsible for the increasing number of obesity in the US. The rise of obesity has become a public concern as it can lead to certain health complications, such as (a) diabetes, (b) hypertension, and (c) cardiovascular diseases (Currie, DellaVigna, Moretti, & Pathania, 2009). The purpose of this paper is to expose the dangers of the current food industry, particularly fast food chains, and how their food is threatening the health of millions of Americans. The paper will also inform the reader on alternative and healthier food choice options, which include farmers markets products and organic-grown food.

8 GIVING FOOD SOME THOUGHT 8 Chapter 2 Review of Literature Conventional Food Production Antibiotic use in poultry. From 1985 to the late 1990s, the use of antimicrobials in the US poultry production increased 307%, with the use of non-therapeutic antimicrobial responsible for a significant portion of the use (Sapkota et al, 2011). The use of antibiotic for conventional poultry production poses potential public health concerns with regard to the selection of antibiotic-resistant food-borne bacteria. Consequently, the increase of resistant bacteria in poultry can result in possible increases in the risk of antibiotic-resistant bacterial infections in human populations (Sapkota et al, 2011). Animal-derived antibiotic-resistant bacteria spread from animals to humans through direct contact with animals and through the consumption of meat products (Sapkota et al, 2011). Studies from Europe suggested that removing the non-therapeutic use of antibiotics from poultry farms can result in a statistically significant reduction in antibiotic-resistant bacteria in animals and food products. In return, when antibiotic was withdrawn from European poultry productions, there were reductions of humans carrying of resistant bacteria (Sapkota et al, 2011). Unhealthy Foods Cheap and readily available. Because fast food is (a) quick, (b) inexpensive, and (c) always available is a main reason why many customers are attracted to eat it (Brancaccio & Degnen, 2009; Currie et al., 2009). Fast food chains are everywhere and new fast food restaurants are more likely to open up where demand is expected to be strong (Currie et al., 2009). Because of its quick and effortless process, more people are likely to purchase fast food based on the fact that they do not have to spend any time cooking or preparing the meal.

9 GIVING FOOD SOME THOUGHT 9 Consumers would rather travel, on average, a third of mile farther to go to a fast food place in order to save a dollar on a meal (Currie et al., 2009). Obesity and fast food. Fast-food consumption has been linked to weight gain, poorer dietary indicators, insulin resistance, and obesity in adults (Moore, Roux, Nettleton, Jacobs, & Franco, 2009). There was a positive association between fast food consumption and being overweight because food consumed at fast food places are usually high in energy content, which is a factor that contributed significantly to an excessive energy intake, potentially adding to the increased number of obesity in the US (Bezerra, Curioni, & Sichieri, 2012). The energy densities for fast food items are often so high that it exceeds the average recommended dietary intake for individuals consuming it (Currie et al., 2009). The presence of a fast food restaurant within a tenth of a mile of a school is linked with at least a 5.2% increase in the obesity rate for that school and fast food restaurant within a tenth of a mile of a residence has a 4.4% increase in the probability of gaining over 40 pounds (Currie et al., 2009). Alternative Healthier Options Organic foods. Organic foodstuffs are produced according to specified standards, which control the use of chemicals in crop production and medicines in animal production (Dangour et al., 2009). Organic crops must be (a) grown in safe soil, (b) have no modifications, and (c) must remain separate from conventional products. Farmers are not allowed to use (a) synthetic pesticides, (b) bioengineered genes, (c) petroleum-based fertilizers, and (d) sewage sludge-based fertilizers (Helpguide, n.d.). Organic livestock must have access to the outdoors and be given organic feed. They may not be given (a) antibiotics, (b) growth hormones, or (c) any animal-byproducts (Helpguide, n.d.).

10 GIVING FOOD SOME THOUGHT 10 Farmers markets. The lack of access to fresh produce is a common nutrition challenge, especially for many low-income urban neighborhoods in which fast-food restaurants dominate the food landscape. As a result of poverty, the lack of transportation limits the access to more nutritious food resources for those living in low-income neighborhoods (Jones & Bhatia, 2011). Neighborhood-based farmers markets provide substantial benefits to improve the economic and physical well-being of consumers. Even though many believed that consumption of fruits and vegetables can be costly, farmers' markets provide the produce that is tastier and fresher at a lower cost than the produce found in supermarkets (Jones & Bhatia, 2011). There are currently 7,175 operating farmers markets in rural and urban areas serving the public health in multiple ways: (a) increasing fruit and vegetable consumption, (b) revitalizing neighborhoods, (c) strengthening local economies, (d) promoting a sustainable environment through the consumption of local foods, (e) empowering community members to learn more about the items they buy, and (f) encouraging social interaction and physical activity (Georg, Kraschnewski, & Rovniak, 2011).

11 GIVING FOOD SOME THOUGHT 11 Chapter 3 Methods and Procedures Methodology There was only one method used for this paper. The methodology used for this paper was developmental. Procedures Assumptions. First, it was assumed that the literature used for the review was published within the last four years. Second, it was assumed the target audience had basic knowledge of the topic. Limitations. This paper had a limited application. It was developed specifically for HSCI 5110 Academic Roles and Scholarly Publications. Search procedures. Libraries used. The Pumerantz Library was used to find articles regarding the subject. The CDC web site was used for facts and statistics; the Free Dictionary was used for definitions. Search engines used. Several search engines were used. The search engines used were CINAHL, Alt HealthWatch, and Health Source-Consumer Edition. Search terms. Several search terms were used. The search terms included (a) processed meat, (b) food system, (c) factory farm, (d) organic food, (e) pesticide, (f) obesity, (g) diabetes, and (h) growth hormones. Boolean strings. No Boolean strings were used in the literature search. Inclusion criteria. There were several criteria included in the search. The following were included in the inclusion criteria: (a) literature published after 2008, (b) peer-reviewed

12 GIVING FOOD SOME THOUGHT 12 journals, (c) full-text articles, (d) English language, and (e) reputable Web sites that dealt with (f) obesity, (g) diabetes, or (h) organic foods. Exclusion criteria. There were several criteria for the exclusion of the literature. The exclusion criteria excluded (a) literature published prior to 2008, (b) literature that was not peer reviewed, (c) articles that were not full text, (d) literature that was not published in the English language, and (d) Web sites that were not related to (e) diabetes, (f) obesity, or (g) organic food.

13 GIVING FOOD SOME THOUGHT 13 Chapter 4 Results With lowered food prices and speedy service, fast food had been the food choice for millions of Americans every day. Because of the lack of grocery stores, especially in lowincome neighborhoods and with grocery store products being so costly, fast food seemed to be the favorable option over any other type of food landscape. But many Americans are unaware that fast food consumption is linked with weight gain, poorer dietary indicators, insulin resistance, and obesity in adults (Moore et al., 2009). In the US alone, more than one third of adults are obese, which leads to health complications, such as (a) heart disease, (b) stroke, and (c) type-2 diabetes (Centers for Disease Control and Prevention, 2012). An easy solution to lowering the rate of obesity could be to get rid of all fast food places. But one suggested that instead of trying to eliminate fast food chains, making healthy foods more affordable and accessible might be a more effective and feasible method than reducing the exposure to unhealthy foods (Moore et al., 2009). There had been numerous efforts to promote healthy eating in community settings, such as (a) supermarkets, (b) schools, (c) worksites, and (d) through community marketing campaigns. Although these interventions have reported promising short-term effects, maintaining these programs have remained challenging because once the funding to help interventions has ended, there has been a lack of sufficient (a) personnel, (b) resources, or (c) incentives to continue the health-related programs (George et al., 2011). Because many think that the healthier foodstuffs in grocery stores, such as fruit and vegetables, are too expensive, an alternative option was needed. Farmers markets and organically-grown foods have started to become more popular among the American culture in the most recent years. Farmers markets (a) encourage social

14 GIVING FOOD SOME THOUGHT 14 interaction, (b) support greater social cohesion, and (c) provide an important location for preventive health services (Jones & Bhatia, 2011). In farmers markets, a lot of their products sold are organically grown. Because organic produced foodstuffs are grown according to specified standards by, (a) controlling the use of chemicals in crop production, (b) controlling medicines in animal production, and (c) emphasizing on minimal environmental impact, consumers are willing to pay a higher price for organic foods based on their perceived health and nutrition benefits (Dangour et al., 2009).

15 GIVING FOOD SOME THOUGHT 15 Chapter 5 Conclusion The concern for the current conventional-grown food industry through the use of factory farms has raised a threat to the health of Americans. Because the food industry is mainly controlled by fast food chains, the method of producing food has a damages the health of Americans (Brancaccio & Degnen, 2009). For foodstuffs that are grown conventionally, pesticides and other chemicals are sprayed on the foods to keep (a) insects, (b) weeds, or (c) rodents away. Eventually, when these products are consumed by people, the resulting effect can lead to certain health diseases and complications. Also found in the conventional food system, animals used for livestock are injected with antibiotics and other medicines to speed up their growth and size to yield more products that the fast food chains are demanding at a high rate. Fast food restaurants, having the upper hand in the food industry, are one of the leading causes of obesity in the US. Because of their (a) low price, (b) quick service, and (b) availability, fast food restaurants attract the most customers more than other food landscapes in the whole country (Currie et al., 2009). With so many Americans oblivious to healthier food options is a major factor to the increased rate of obesity in the US. Many Americans are unaware of healthier food choices, such as organic foods or buying food from farmers markets. Organic foodstuffs, unlike conventional food products, are produced according to specified standards. These standards control the use of chemicals in crop production and medicines in animal production (Dangour et al., 2009). Many people think that healthier food products, such as fruit and vegetables, are too expensive, but farmers' markets provide products that is tastier and fresher at a lower cost than the produce found in supermarkets (Jones & Bhatia, 2011). By giving the people the knowledge of eating healthier and spreading

16 GIVING FOOD SOME THOUGHT 16 the word of healthier food options, the US will see the number of obesity decline and the number of health complications decrease as well.

17 GIVING FOOD SOME THOUGHT 17 References Bezerra, I.N., Curioni, C., Sichieri, R. (2012). Association between eating out of home and body weight. Nutrition Reviews, 70(2), doi: /j x Brancaccio, D. (Writer), & Degnen, C. (Director). (2009, June 5). Food, Inc. [Television series episode]. In J. Siceloff (Executive producer). NOW on PBS. Arlington, VA: WHRO Centers for Disease Control and Prevention (2012, April 27). Adult obesity facts. In Overweight and obesity. Retrieved from Currie, J., DellaVigna, S., Moretti, E., Pathania, V. (2009). The effect of fast food restaurants on obesity. American Economic Journal: Economic Policy, 2(3), Dangour, A. D., Dodhia, S. K., Hayter, A., Allen, E., Lock, K., Uauy, R. (2009). Nutritional quality of organic foods: a systematic review. American Journal of Clinical Nutrition, 90(3), doi: /ajcn Dangour, A. D., Lock, K., Hayter, A., Aikenhead, A., Allen, E., Uauy, R. (2010). Nutritionrelated health effects of organic foods: a systematic review. American Journal of Clinical Nutrition, 92(1), doi: /ajcn Donohoe, M., Hansen, M., North, R. (2010). In What is r-bst? Retrieved from Factory farm. (n.d.). In The Free Dictionary. Retrieved from George, D. R., Krashnewski, J. L., & Rovniak, L. S. (2011). Public health potential of farmers markets on medical center campuses: A case study from Penn State Milton S. Hershey Medical Center. American Journal of Public Health, 101(12),

18 GIVING FOOD SOME THOUGHT 18 Helpguide. (n.d.). Understanding organic food labels, benefits, and claims. In Organic foods. Retrieved from Jones, P., & Bhatia, R. (2011). Supporting equitable food systems through food assistance at farmers markets. American Journal of Public Health, 101(5), Moore, L. V., Diez Roux, A. V., Nettleton, J. A., Jacobs, D. R., Franco, M. (2009). Fast-Food Consumption, Diet Quality, and Neighborhood Exposure to Fast Food. American Journal of Epidemiology, 170(1), doi: /aje/kwp090 Pesticide. (n.d.). In The Free Dictionary. Retrieved from Sustainable Table (2009, September). Pesticides. In The issues. Retrieved from

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