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Chocolate, 2004.
An analysis of why chocolate enjoys such a mystical and multi-faceted aura.
3,055 words (approx. 12.2 pages), 15 sources, MLA, $ 89.95
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Abstract
Chocolate, a popular and coveted food world over, is often referred to as the food of the gods. This description is not surprising considering that a number of delightful sensations are associated with chocolate. Indeed, chocolate is perceived as a delightful treat, a comfort food, an aphrodisiac, a sensuous experience, a romantic gift, an energizer and a mood enhancer. It is the objective of this paper to explore and discuss the factors that explain the multifaceted aura around chocolates, beginning with an analysis of its history.
Outline
I. Chocolate, often called the food of the gods, has always enjoyed a multifaceted aura.
II. History
a. Origins as a Mesoamerican beverage
b. Expensive European import
c. Symbol of wealth and social status
III. Production and Marketing
a. Cultivation of cocoa beans
b. Production process
c. Marketing
IV. Chocolate as an aphrodisiac
a. Myth and legends
b. Ingredients
i. Scientific evidence
ii. Psychological effects
V. Types of chocolate
a. Occasions for usage
b. Forms of usage
c. Types
VI. Health and Nutritional properties
VII. Summary
From the Paper
"However, it appears that the Maya and the Aztecs nevertheless placed a great deal of value on their bitter chocolate beverage, as evidenced by the importance of the role the drink played in their religious and social life. For instance, although chocolate was a favorite beverage of Maya royalty, the common people could consume the drink only on special occasions. The Aztecs went many steps further in turning chocolate into an elitist product, decreeing that only privileged people such as rulers, priests, decorated soldiers, and honored merchants could partake of the brew (Kerr, 2002)."
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The Atkins Diet, 2004.
An extensive analysis of the Atkins diet and the marketing of its products in Europe and the United States.
6,602 words (approx. 26.4 pages), 28 sources, MLA, $ 151.95
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Abstract
This paper examines the pros and cons of the Atkins diet, based on the controversial idea of the intake of a high protein and high fat diet with the reduction in the intake of carbohydrates. The paper explores the marketing strategies of this diet as they are employed in the United States and Europe.
Outline
I. Background on Atkins Diet
II. When was Atkins Introduced into USA
III. How is the US Market doing in terms of Sales this Year
IV. Global Introduction:
V. Marketing and Advertising Strategies
VI. Where is Atkins headed?
VII. Conclusions and Recommendations
From the Paper
"Atkins was born in Columbus, in the state of Ohio in the year 1930. After having joined the University of Michigan, he graduated with a Major in Pre-meds, after which Atkins received his Medical Degree in the year 1955 from the Cornell University Medical School. By the year 1959, he had finished his residencies at both Rochester and Columbia Universities, and also at St. Luke's Hospital at New York. Equipped with the experiences gained from the residencies, Dr. Atkins was able to start his private practice at New York City in the year 1960. It was in the year 1963 that he began to conduct a lot of research and also formalize his findings on the subject of 'controlled carbohydrate intake', as based on a series of articles that appeared in the Journal of the American Medical Association. However, it was not until the year 1972 that the very first edition of the revolutionary book, 'Dr. Atkins Diet Revolution' was published, which was followed by Dr. Atkins findings on the effects of the destabilizing effects of Diabetes or Blood Sugar published in the book 'Dr. Atkins' Super Energy Diet' in the year 1977. (From Past to Present)"
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Proteins, 2005.
This paper discusses proteins and their role with athletics.
2,920 words (approx. 11.7 pages), 5 sources, MLA, $ 86.95
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Abstract
This paper explains that proteins are called the building blocks of life because they are essential to the proper functioning of every organism known to man. It indicates that they are used for support, storage, transport of other substances, signaling from one part of the organism to another, movement and defense against foreign substances. The author points out that eating an appropriate amount of protein is important to everyone because ingesting too much or too little can both have adverse affects on the rest of the body. The paper reports that nutritionists have identified several categories of athletes who may require greater levels of protein to reach peak performance: Endurance athletes, athletes performing intense strength training programs, teenage athletes with growth as well as exercise requirements, exercisers and athletes following a calorie-restricted weight loss program.
From the Paper
"Exercise intensity has been shown to alter the rates by which amino acids are oxidized-or converted to energy-by the body. This has not been found to be a linear progression of intensity to oxidation, but rather an exponential relationship. Therefore, an exercise routine that is just slightly more intense than another routine may trigger the oxidation of a significantly larger amount of amino acid. This fact needs to be accounted for when considering the protein needs of an athlete with a particularly intense type of workout."
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Genetically Modified Food, 2005.
An examination of genetically modified food.
957 words (approx. 3.8 pages), 5 sources, MLA, $ 33.95
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Abstract
This paper looks at what is meant by the risk of GM foods. It looks at the pros and cons and the actual risks. It examines the advantages, how poor countries benefit, and the issue of crop resistance. It looks at the risk to health and crops, as well as cross-fertilization. It concludes that there is a need for a cautious approach.
From the Paper
"This is a topic that has raised some heated discussion in the media lately and in society at large and has many environmentalists up in arms. The problem with Genetically Modified (GM) foods is that on the one hand it is a new and different concept and therefore people are naturally cautious about the possibility of health risks to consumers. On the other hand, however, GM products offer a lifeline for poorer countries that are already struggling economically to sustain their people. They are faced with a dual dilemma of wanting to maintain a balance between preventing any possible health risks associated with GM foods while also taking up the challenge to grow a hardier type of food more cheaply to feed and nourish their populations."
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The Fast Food Industry, 2005.
This paper analyzes changes in the fast food industry from the 1950s to the present.
2,100 words (approx. 8.4 pages), 9 sources, APA, $ 65.95
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Abstract
This paper explains that a faster-paced lifestyle with more women joining the workforce results in the detriment of "traditional" American family meals, but it is an enormous advantage to the fast food industry; virtually everyone loves fast food, even though there are concerns about health, and the industry is firmly established around the world. The author points out that the multi-billion dollar fast food industry today is said to have been started in 1936 by Maria del Gray, who named the original McDonald's after her fiancee who was killed in a vehicular accident; Ray Kroc later founded the McDonald's franchise system based on del Gray's McDonald's. The paper concludes the process of "McDonaldization" continues to spread the inexorable forces of capitalism and standardized food products around the world; everyone is eating fast foods, even if they are protesting it as soon as they are finished with their burgers and fries.
Table of Contents
Review and Discussion
Background and Overview
Social Effects
Structural Changes in the Fast Food Industry
Figure: Franchise Percentages Owned by Parent Company as of 1991
Current and Future Trends
"McDonaldization"
Fast Food's Impact on Health
Focus on Service
Conclusion
From the Paper
"Today, the fast food industry has evolved in a number of important ways from the early days of Maria del Gray's McDonalds. The fast food industry is highly competitive, but remains fairly homogeneous and nonunion; however, some restaurant outlets are owned and operated by parent companies while others are owned and operated by individual franchisees. In a typical franchise agreement, the franchisor (known as the parent company) grants the franchisee a license to operate a standardized restaurant with a specified technology and widely recognized trademark; in exchange, the franchisee pays the parent company a fixed fee and a monthly royalty on gross sales (Krueger says this is generally 8 percent). In some instances, the franchisee will be required to post an explicit performance bond as well. The total start-up cost of a franchised restaurant in a major chain is ordinarily between $400,000 and $600,000."
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Eating Disorders in Dancers, 2004.
An analysis of the problems of eating disorders among dancers as opposed to non-dancers.
2,070 words (approx. 8.3 pages), 6 sources, MLA, $ 65.95
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Abstract
This paper discusses eating disorder patterns among ballet dancers and non-dancers. The paper examines what anorexia is and presents the causes of anorexia and the reasons that it is seen so much in ballet dancers as opposed to non-dancers. The paper explores the impact of ballet dancing on children with respect to eating disorder patterns and identifies whether any difference is seen in the frequency of eating disorders in professional ballet dancers and non-professional ballet dancers.
From the Paper
"Anorexia nervosa is a growing psychological and physiological disorder in the society of today. A surprisingly large number of people are affected by eating disorders, the major cause of which is anorexia nervosa. The cultural ideals especially of the western world cause young women to believe that they should maintain thinner bodies than intended by nature. This causes them to alter their eating patterns and this leads to eating disorders like anorexia nervosa. Anorexia nervosa is most prevalent in young girls from the upper middle classes and generally between the ages of eleven to eighteen. Anorexia nervosa is fatal in about twenty percent of the cases and this is the reason for concern. Psychiatric assistance is able to help about thirty percent of anorexics to overcome the disease. A person is considered as anorexic if the body weight of the individual is twenty percent less than the normal weight of a healthy person of that age and height."
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Bio-Engineered Crops, 2004.
An examination of the developing field of genetically modified crops.
1,005 words (approx. 4.0 pages), 4 sources, MLA, $ 35.95
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Abstract
This paper discusses genetic modification (GM) farming and analyzes the problems associated with the use of genetically modified food crops by a study of some recent scientific articles, which espouse this viewpoint. The paper contends that the rapid advancements in genomic science have created new possibilities in the fields of agriculture and in the treatment and management of diseases. The biotech revolution characterized by genetically engineered food products is regarded as a boon to the human society, a life-saving solution to manage the food crisis of our globe.
From the Paper
"Altering specific sequences of DNA allows plants to develop resistance to pesticides, resulting in increased yield. Using genetic engineering methods such as electroporation, gene gun, gene silencing and vector mediated transfer, scientists are now able to insert a new gene or control the expression of an already present gene in a plant. [UCS] In a special report from the 'New scientist' the author discusses some of the possibilities of applying genomic science into farming practices. Using these biotech processes scientists have created disease and herbicide resistant crops promising huge increase in productivity. The result of this biotech revolution was amazing. Vitamin boosted rice, Onions without tears, potatoes enriched with proteins, Soya built resistant to pesticides, and even caffeine free coffee became a reality and bio-engineered products offered endless possibilities."
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Fad Diets, 2004.
An examination of the effect of fad diets on heart disease.
1,528 words (approx. 6.1 pages), 5 sources, MLA, $ 50.95
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Abstract
This work briefly discusses the effects of fad diets on heart disease. Low-carbohydrate diets or all protein diets, such as the Atkins diet, are addressed, as their recent popularity among dieters is significant. The paper also analyzes diets that remove a great deal of fat from the diet, all carbohydrate diets, and combination protein and carbohydrate diets. The paper focuses on the cardiovascular reaction to these diets.
From the Paper
"Within this small body if knowledge there are many conjectures about the lack of long-term results associated with fad diets such as the low-carbohydrate, high protein diets other than by those who profess that they work as a rout that seriously contradicts the view of many health care professionals, including doctors and nutrition specialists. These professionals obviously demonstrate a marked level of disregard for fad diets of any kind as they often do not represent a diet that offers the individual a balanced selection of food. Yet, those with the most the say contradict the all protein diets as the potentially most damaging to the body. "You will lose weight in the first week on these diets, but past that, they lack essential nutrients, and it is an unbalanced way of eating. It lacks fruits and vegetables and whole grains. Eating high-fat and high-cholesterol increases the risk of heart disease and tests the kidneys." (Goff 1)"
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The Pilates Exercise Specialists Program, 2005.
An overview of the Pilates exercise program, its history, how it works, and its benefits.
4,344 words (approx. 17.4 pages), 15 sources, MLA, $ 114.95
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Abstract
This paper describes the Pilates Method of exercise. The paper describes the history of the Pilates Method, the objective of the method in terms of the mental and physical state of its participants, why it is beneficial to the body and how it conditions it, who can benefit from Pilates, and how it can be modified to suit the needs of the elderly.
From the Paper
"The Pilates Exercise Specialists Program, Wellington, New Zealand, is guaranteed to make the user 'feel' the difference after two sessions, 'see' the difference after another few sessions, and make others 'notice' the difference after a few more weeks. What is Pilates Exercise, and how is it done? What is it supposed to do for the individual who opts for the Program, and how will the individual respond to it? The Pilates Exercise Program is supposedly one of the most comprehensive exercise programs ever offered to an individual who wants to exercise regularly. What it consists of is a full range of exercises to be done on machines and other equipment, and also a set of mat exercises. The Program is also often referred to as 'The Pilates Method of Mental and Physical Conditioning', and the Program is basically structured and tailored according to the individual's personal and unique needs, and must be performed on specially designed exercise equipment. (Welcome to the world of Pilates Exercise)"
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Pennsylvania Dutch Cooking, 2005.
This paper analyzes the topic of the American culinary sub-region of the Pennsylvania Dutch.
1,714 words (approx. 6.9 pages), 3 sources, MLA, $ 55.95
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Abstract
This paper covers some of the influences on the foods and cooking of the Pennsylvania Dutch and discusses some of the region's most popular dishes and specialties. It explains that the Pennsylvania Dutch inhabit rural areas of southeastern Pennsylvania. Their cooking is a unique blend of their lifestyle, history, culture, and local influences. It shows how the Pennsylvania Dutch are not Dutch at all; they are really German immigrants who brought many food traditions with them when they immigrated to America.
From the Paper
"While there are Amish and Mennonite settlements in several U.S. states, the heaviest concentration is located in southeastern Pennsylvania, hence the term Pennsylvania Dutch, which includes all people of the area. This area of Pennsylvania is covered with gently rolling hills and rich earth, and it is the perfect place for farmers, which the Pennsylvania Dutch are. Cookbook author Betty Groff wrote of the farms of the area, "Their vegetable and flower gardens are so lush and immaculate that they could be mistaken for a horticultural college's test plots" (Groff 2). This lush farmland led to the development of a rich agricultural heritage, and many of the items grown end up on the family table for breakfast, lunch, and dinner. Another expert on the Dutch writes, "In 1799 Thomas Hill described the Pennsylvania Dutch farmers as 'the most early rising, hard working people I ever saw.' Many of them, especially the 'plain people,' are still that. They have never been afraid of hard work or of getting their hands dirty" (Klees 192)."
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The Food Stamp Program, 2004.
An analysis of the Food Stamp Program (FSP) in the United States.
851 words (approx. 3.4 pages), 1 source, MLA, $ 30.95
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Abstract
This paper discusses the Food Stamp Program in the United States, which provides food to low-income people. It explains that, although the United States Department of Agriculture administers the program, each state, individually, distributes the benefits. The program as it exists today has gone through several evolutionary stages. These changes are examined in the paper.
From the Paper
"The first Food Stamp Program (FSP) was implemented in 1939. The program allowed people who were on relief to purchase orange stamps that were equal to their normal food expenditures. For every $1 worth of orange stamps that were purchased, the FSP gave them 50 cents worth of blue stamps. The orange stamps could be used at food retailers for whatever food the recipient wanted to buy. The orange stamps, however, could only be used by surplus foods determined by the Department ("Food Stamp")."
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Evaluating Fad Diets, 2005.
A discussion of recent dieting trends and fad diets and why they are actually counterproductive.
840 words (approx. 3.4 pages), 4 sources, APA, $ 29.95
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Abstract
This paper explains why most popular fad diets, particularly Atkins, are based on faulty, unproven theories. It also describes some of the health problems that may accompany such diet programs.
From the Paper
"It has been commonly known for ages that the food we eat provides us with energy in the form of calories. We consume these calories in our bodies for our body functions - the amount of calories burnt depending mainly on the nature and duration of physical activity and to a lesser degree, on metabolic differences in individuals due to genetic reasons. If our calorie-intake is greater than our calorie-consumption, we put on weight; if our intake is less than our consumption we lose weight. Low carb diets such as Atkins' purport to circumvent this basic fact of nutrition and attribute the weight loss to factors such as insulin resistance, ketosis, and increased fat burning. On closer scrutiny, however, it becomes apparent that such claims have no scientific basis and the low carb fad diets carry significant health risks."
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