Hinrichs, Peter. "The Effects of the National School Lunch Program on Education and Health." Journal of Policy Analysis and Management 29.3 (2010): 479-505. Wiley Subscription Services, Inc., A Wiley Company. Web. 1 Nov. 2010.
I found this article very useful to my research; I am now more focused on obesity caused by unhealthy food at school and this article provides a background of the National School Lunch Program. In addition, the effects of the program on people’s health are discussed based on an experiment. The results suggest that NSLP promote children to attend school but displace food consumption from other sources. Hinrichs uses tables, charts, and specific facts to provide his experimental paper with immense credibility.
Counihan, Carole M. "Female Identity, Food, and Power in Contemporary Florence." Anthropological Quarterly. 61 (1988): 51-62. Print.
In her article Counihan argues that the power women have obtained from providing meals to their family provides them with the ability of whether or not their children are healthy. If a child watches and learns that her mother is eating healthy, she will easily pick up on those habits. This article is relevant to my research as a challenge to my argument (that bad school lunches are to blame for overweight children). Counihan displays her credibility by begin published in the Journal Anthropological Quarterly.
Robinson-O'Brien, Ramona, Teri Burgess-Champoux, Jess HainesJ, Peter J. Hannan, and Dianne Neumark-Sztainer. "Associations Between School Meals Offered Through the National School Lunch Program and the School Breakfast Program and Fruit and Vegetable Intake Among Ethnically Diverse, Low-Income Children." Journal of School Health 80.10 (2010): 487-92. EBSCOhost. Web. 1 Nov. 2010.
The authors of this article provide a study that test fruit and vegetable consumption and the effects of school lunch and breakfast programs on students from grades one through twelve. The study showed that eighty percent of children do not consume the necessary amount of fruits and vegetables. This article is relevant to my research by providing insight to the choices children are making at school no matter what healthy options are present. The credibility of this article is present by providing specific data and using the scientific method to conduct the experiment.
Henderson, Kathryn E., Long, Michael W., Schwartz, Marlene B. “Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools.” Journal of School Health 80.10 (2010): 478-486. EBSCOhost. Web. 1 Nov. 2010.
The authors of this article evaluated the outcome of the Connecticut's Healthy Food Certification program. This program gives incentives to schools to adhere to nutrition policies for any food being sold inside and outside the cafeteria. The results showed that this program worked extremely well. This article is useful to my research by providing ideas to improve upon the poor nutrition within schools. This source is credible in that it uses clear and concise charts and tables for the data collected and provides exceptional explanations of the research and evaluations being conducted.
Monday, November 1, 2010
Final Four - Jasmin Johnson
In the article "Ethnic foodways in America: Symbol and the performance of identity" Susan Kalcik discusses the meanings behind ethnic foodways and how different ethnic foodways have been changed. Kalcik explains that changes to ethnic foodways begin as soon as immigrants arrive in America. She goes on to describe the different meanings and symbols behind ethnic foods.
Brown, Linda Keller., and Kay Mussell. "Ethnic Foodways in America: Symbol and the Performance of Identity." Ethnic and Regional Foodways in the United States: the Performance of Group Identity. Knoxville: University of Tennessee, 1984. 37-65. Print.
In the Article "the social and symbolic uses of ethnic/regional foodways: Cajuns and crawfish in South Louisiana" C. Paige Gutierrez discusses how Cajun culture is represented by the crawfish. Gutierrez explains how Cajuns dominate the industry of crawfish. Gutierrez goes on to discuss the different meanings and symbols attached to crawfish.
Brown, Linda Keller., and Kay Mussell. "The Social and Symbolic Uses of Ethnic/Regional Foodways: Cajuns and Crawfish in SOuth Louisiana." Ethnic and Regional Foodways in the United States: the Performance of Group Identity. Knoxville: University of Tennessee, 1984. 169-82. Print.
The book American Regional Cuisine looks at how cuisines and culinary techniques developed through out the country. The book looks at the different regions based off of when they were settled by colonists. the book groups states based off their backgrounds and cuisines.
Nenes, Michael F. American Regional Cuisine. Hoboken: John Wiley and Sons, 2007. Print.
The Food and Culture Around the World handbook breaks down the cuisines of cultures into small understandable categories. The book looks at the influence of climates and ethnic groups on the development of cuisines. The book factors in available ingredients and surrounding territories.
Brittin, Helen C. The Food and Culture Around the World Handbook. Boston: Prentice Hall, 2011. Print.
Brown, Linda Keller., and Kay Mussell. "Ethnic Foodways in America: Symbol and the Performance of Identity." Ethnic and Regional Foodways in the United States: the Performance of Group Identity. Knoxville: University of Tennessee, 1984. 37-65. Print.
In the Article "the social and symbolic uses of ethnic/regional foodways: Cajuns and crawfish in South Louisiana" C. Paige Gutierrez discusses how Cajun culture is represented by the crawfish. Gutierrez explains how Cajuns dominate the industry of crawfish. Gutierrez goes on to discuss the different meanings and symbols attached to crawfish.
Brown, Linda Keller., and Kay Mussell. "The Social and Symbolic Uses of Ethnic/Regional Foodways: Cajuns and Crawfish in SOuth Louisiana." Ethnic and Regional Foodways in the United States: the Performance of Group Identity. Knoxville: University of Tennessee, 1984. 169-82. Print.
The book American Regional Cuisine looks at how cuisines and culinary techniques developed through out the country. The book looks at the different regions based off of when they were settled by colonists. the book groups states based off their backgrounds and cuisines.
Nenes, Michael F. American Regional Cuisine. Hoboken: John Wiley and Sons, 2007. Print.
The Food and Culture Around the World handbook breaks down the cuisines of cultures into small understandable categories. The book looks at the influence of climates and ethnic groups on the development of cuisines. The book factors in available ingredients and surrounding territories.
Brittin, Helen C. The Food and Culture Around the World Handbook. Boston: Prentice Hall, 2011. Print.
Jennifer C. Primary Anto.bib
Kettilby, Mary. A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery: For the Use of All Good Wives, Tender Mothers, and Careful Nurses. by Several Hands. London: printed for Mary Kettilby, and sold by Richard Wilkin, 1719. Print.
Jefferis, B G, J L. Nichols, and Nichols. The Household Guide or Domestic Cyclopedia: Home Remedies for Man and Beast. Naperville, Ill: J.L. Nichols, 1895. Print.
Lady, Maria E. K. Rundell, and Joseph Smith. The New London Cookery: Adapted to the Use of Private Families : Greatly Augmented and Improved. London: Joseph Smith, 193 High Holborn, 1835. Print.
Glasse, Hannah, Richard Mead, and John Hill. The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind yet Published ... ; to Which Are Added, by Way of Appendix, One Hundred and Fifty New and Useful Receipts, and a Copious Index. London: Printed for A. Millar, R. Tonson, W. Strahan, T. Caslon, T. Durham, and W. Nicoll, 1767. Print.
Each of these books can serve as primary sources for my paper. In each book I looked at the composition of the book, what kinds of things were in each one and how they differed if it all. One great find The Household Guide or Domestic Cyclopedia: because it is one of the earliest cookbooks that has exact measurements in the recipes. Also The New London Cookery was a great comparison to the first book mentioned because even though it was printed with the same 70 years it does not have exact measurements in it. These all serve as excellent example for my paper and will be used as a jumping off point for theorizes I have.
Last 4
In Sweet Surrender, Nina Ayoub discusses artificial sweeteners. She says that they are in fact safe in small doses and have even improved the lives of diabetics. However, because they have zero calories people are consuming way to much, which is where the health dangers come in.
Ayoub, Nina C. "Sweet Surrender." Chronicle of Higher Education 57.3 (2010): B13.
Print.
In “Arfitifial Sweeteners: S Systematic review of metabolic effects in youth, Rebecca Brown argues that there is a correlation between artificial sweeteners and weight gain. Although there haven’t been much evidence to prove this, recent animal studies have shown a relationship. They have conducted 18 studies in which she claims shows that artificial sweeteners can possibly cause weight gain.
Brown, Rebecca J. "Artificial Sweeteners: A Systematic Review of Metabolic Effects
in Youth." International Journal of Pediatric Obesity 5.4 (2010): 305-12. Print.
Artificial Sweetener as a historical window to culturally situated health looks at how women in the 20th century view health and the role artificial sweetener plays in that. Carolyn de la Pena looks at two case studies and discusses them both. The studies suggest that gender, class, and geographic location are main factors in the differing views of artificial sweetener and health.
Del La Pena, Carolyn. "Artificial Sweeteners as a Historical Window to Culturally
Situated Health." Annals of the New York Academy of Sciences 1190.1 (2010):
159-65. Print.
In the article “The PURSUIT of Sweet,” Jesse Hicks gives a detailed look at the history of saccharin. He says it was discovers by chemist Ira Remsen in 1878. He argues it is a great invention for diabetics as well as those searching to loose a few pounds.
Hicks, Jesse. "The PURSUIT of Sweet." Chemical Heritage 28.1 (2010): 26-31. Print.
Ayoub, Nina C. "Sweet Surrender." Chronicle of Higher Education 57.3 (2010): B13.
Print.
In “Arfitifial Sweeteners: S Systematic review of metabolic effects in youth, Rebecca Brown argues that there is a correlation between artificial sweeteners and weight gain. Although there haven’t been much evidence to prove this, recent animal studies have shown a relationship. They have conducted 18 studies in which she claims shows that artificial sweeteners can possibly cause weight gain.
Brown, Rebecca J. "Artificial Sweeteners: A Systematic Review of Metabolic Effects
in Youth." International Journal of Pediatric Obesity 5.4 (2010): 305-12. Print.
Artificial Sweetener as a historical window to culturally situated health looks at how women in the 20th century view health and the role artificial sweetener plays in that. Carolyn de la Pena looks at two case studies and discusses them both. The studies suggest that gender, class, and geographic location are main factors in the differing views of artificial sweetener and health.
Del La Pena, Carolyn. "Artificial Sweeteners as a Historical Window to Culturally
Situated Health." Annals of the New York Academy of Sciences 1190.1 (2010):
159-65. Print.
In the article “The PURSUIT of Sweet,” Jesse Hicks gives a detailed look at the history of saccharin. He says it was discovers by chemist Ira Remsen in 1878. He argues it is a great invention for diabetics as well as those searching to loose a few pounds.
Hicks, Jesse. "The PURSUIT of Sweet." Chemical Heritage 28.1 (2010): 26-31. Print.
Brittany Basiger: Last 4
Broxmeyer, Lawrence. "Thinking the Unthinkable: Alzheimer's, Creutzfeldt-Jakob and
Mad Cow Disease: the Age-Related Reemergence of Virulent, Foodborne, Bovine
Tuberculosis or Losing Your Mind for the Sake of a Shake or Burger." Medical
Hypotheses. 64.4 (2005): 699-705. Print.
This source discusses the links between mad cow and Alzheimer's as well as CJD. He discusses the common cattle contracted diseases and the consequences of these diseases.
Burton, Thomas M., and Martin Fackler. "Mad-Cow Testing on Trial." Wall Street Journal – Eastern Edition 02 Jan. 2004: B1+. Business Source Complete. EBSCO. Web. 1 Nov. 2010.
This article goes over why scientist cannot give a definite answer on whether or not mad cow causes CJD. He discusses what scientist have been able to determine and what's left to examine.
Hunter, Catherine and Benton Ives-Halperin. "U.S. Mad Cow Worries Fueling New Range War." CQ Weekly (2005): 2026-2027. CQ Weekly. Web. 1 Nov. 2010..
This source discusses how the mad cow crisis has been good for the American cattle industry up until now.
"Uncertain Scientists." Economist 337.7944 (1995): 56. MasterFILE Premier. EBSCO. Web. 1 Nov. 2010.
This source goes over the connections between beef and CJD. It taks about the mad cow issue and how it has developed.
Mad Cow Disease: the Age-Related Reemergence of Virulent, Foodborne, Bovine
Tuberculosis or Losing Your Mind for the Sake of a Shake or Burger." Medical
Hypotheses. 64.4 (2005): 699-705. Print.
This source discusses the links between mad cow and Alzheimer's as well as CJD. He discusses the common cattle contracted diseases and the consequences of these diseases.
Burton, Thomas M., and Martin Fackler. "Mad-Cow Testing on Trial." Wall Street Journal – Eastern Edition 02 Jan. 2004: B1+. Business Source Complete. EBSCO. Web. 1 Nov. 2010.
This article goes over why scientist cannot give a definite answer on whether or not mad cow causes CJD. He discusses what scientist have been able to determine and what's left to examine.
Hunter, Catherine and Benton Ives-Halperin. "U.S. Mad Cow Worries Fueling New Range War." CQ Weekly (2005): 2026-2027. CQ Weekly. Web. 1 Nov. 2010.
This source discusses how the mad cow crisis has been good for the American cattle industry up until now.
"Uncertain Scientists." Economist 337.7944 (1995): 56. MasterFILE Premier. EBSCO. Web. 1 Nov. 2010.
This source goes over the connections between beef and CJD. It taks about the mad cow issue and how it has developed.
4 last sources! Haley Tellesbo
Havelaar, Arie H., Stanley Brul, Aarieke De Jong, Rob De Jonge, Marcel H. Zwietering, and Benno H. Ter Kuile. "Future Challenges to Microbial Food Safety." International Journal of Food Microbiology (2009). Print.
In this article the authors argue that food borne illness still poses a considerable burden despite the efforts of all parties involved in making our food safe. Microbes can enter the food chain at any step and are able to adapt to the environment in order to survive. They are extremely dangerous for this reason. Thus crucial steps must be taken by everyone involved in food production. The Hazard Analysis Critical Control Points (HACCP) and good manufacturing principles must occur.
Wallace, Robert B., and Maria Oria. Enhancing Food Safety: the Role of the Food and Drug Administration. Washington, DC: National Academies, 2010. Print.
In this book the authors argue that the FDA lacks a comprehensive vision for food safety. In order to protect the nation's food they must change their approach. This book is the Institute of Medicine's report on examining the gaps in the FDA and the tools needed to improve food safety.
Tucker, Mark, Sherrie R. Whaley, and Jeff S. Sharp. "Consumer Perceptions of Food-related Risks." International Journal of Food Science and Technology 41.2 (2006): 135-46. Print.
In this article the authors argue that consumer analysis results may assist food safety specialists in developing more effective education and risk communication programs for target audiences. This is important because concerns over food safety is the fuel behind improving the food safety system.
Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California, 2002. Print.
In this book, Nestle argues that food companies use every means at their disposal to sell their products. They lobby congress for favorable laws and government agencies for favorable regulations. They work the system in every way so that they can create and protect their selling environment. This book would be a great addition to my work since it has more examples of the food industry and their efforts to maximize profits at the expense of our health.
In this article the authors argue that food borne illness still poses a considerable burden despite the efforts of all parties involved in making our food safe. Microbes can enter the food chain at any step and are able to adapt to the environment in order to survive. They are extremely dangerous for this reason. Thus crucial steps must be taken by everyone involved in food production. The Hazard Analysis Critical Control Points (HACCP) and good manufacturing principles must occur.
Wallace, Robert B., and Maria Oria. Enhancing Food Safety: the Role of the Food and Drug Administration. Washington, DC: National Academies, 2010. Print.
In this book the authors argue that the FDA lacks a comprehensive vision for food safety. In order to protect the nation's food they must change their approach. This book is the Institute of Medicine's report on examining the gaps in the FDA and the tools needed to improve food safety.
Tucker, Mark, Sherrie R. Whaley, and Jeff S. Sharp. "Consumer Perceptions of Food-related Risks." International Journal of Food Science and Technology 41.2 (2006): 135-46. Print.
In this article the authors argue that consumer analysis results may assist food safety specialists in developing more effective education and risk communication programs for target audiences. This is important because concerns over food safety is the fuel behind improving the food safety system.
Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California, 2002. Print.
In this book, Nestle argues that food companies use every means at their disposal to sell their products. They lobby congress for favorable laws and government agencies for favorable regulations. They work the system in every way so that they can create and protect their selling environment. This book would be a great addition to my work since it has more examples of the food industry and their efforts to maximize profits at the expense of our health.
Sara Houser - Last Annotative Bibliography
DeSimone, Jeff. Fraternity Membership and Drinking Behavior . 1st ed. Cambridge : National Bureau of Economic Research, 2007. Print.
This book discusses the impact that alcohol has when you are in a fraternity or a sorority. Furthermore, the issues about how the students started drinking by how they were raised and how the students were influenced by their peers. Finally this book talks about how alcohol is impacting fraternities and the consequences of drinking. This could be a great article to argue about fraternity and sorority drinking amongst college campuses.
Wechsler, Henry, and Bernice Wuethrich. Dying to Drink: Confronting Binge Drinking on College Campuses. Rodale: St. Martin's Press, 2002. Print.
Wechsler and Wuethrich discuss the causalties that alcohol is causing because students are binge drinking. Other issues discussed within this book is underage drinking, advertising of alcohol, and the relationship between alcohol and sexual assault. This article does not focus enough of the Greek System at schools so it would not be very benefical to use this article.
Park, A., KJ. Sher, and JL. Krull. "Risky drinking in college changes as fraternity/sorority affiliation changes: a person-environment perspective.." Psychology of addictive behaviors : journal of the Society of Psychologists in Addictive Behaviors. (2008): Print.
This article argues the perspectives of alcohol and its relationship to how it affiliates within the Greek System. It discusses four different classes associated with being in the Greek System which are constant greek members, constant non members, late joiners, and droppers. Furthermore, it goes into the reasons for why these people are labeled what they are. This article would be a great source for my paper depending on my arguments.
LasGlindemannt, KE, IJ LEhrhartast, EA Drake, and ES Geller. "Reducing excessive alcohol consumption at university fraternity parties: A cost-effective incentive/reward intervention." Addictive Behaviors. (2007): 39-48. Print.
This journal article is about an experiment that was done on six random fraternities selected. They were to host two parties each and the experiment tested alcohol consumption. This article will be a great source for my paper to show an experiment that was done in a fraternity on a college campus.
This book discusses the impact that alcohol has when you are in a fraternity or a sorority. Furthermore, the issues about how the students started drinking by how they were raised and how the students were influenced by their peers. Finally this book talks about how alcohol is impacting fraternities and the consequences of drinking. This could be a great article to argue about fraternity and sorority drinking amongst college campuses.
Wechsler, Henry, and Bernice Wuethrich. Dying to Drink: Confronting Binge Drinking on College Campuses. Rodale: St. Martin's Press, 2002. Print.
Wechsler and Wuethrich discuss the causalties that alcohol is causing because students are binge drinking. Other issues discussed within this book is underage drinking, advertising of alcohol, and the relationship between alcohol and sexual assault. This article does not focus enough of the Greek System at schools so it would not be very benefical to use this article.
Park, A., KJ. Sher, and JL. Krull. "Risky drinking in college changes as fraternity/sorority affiliation changes: a person-environment perspective.." Psychology of addictive behaviors : journal of the Society of Psychologists in Addictive Behaviors. (2008): Print.
This article argues the perspectives of alcohol and its relationship to how it affiliates within the Greek System. It discusses four different classes associated with being in the Greek System which are constant greek members, constant non members, late joiners, and droppers. Furthermore, it goes into the reasons for why these people are labeled what they are. This article would be a great source for my paper depending on my arguments.
LasGlindemannt, KE, IJ LEhrhartast, EA Drake, and ES Geller. "Reducing excessive alcohol consumption at university fraternity parties: A cost-effective incentive/reward intervention." Addictive Behaviors. (2007): 39-48. Print.
This journal article is about an experiment that was done on six random fraternities selected. They were to host two parties each and the experiment tested alcohol consumption. This article will be a great source for my paper to show an experiment that was done in a fraternity on a college campus.
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