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Food BM

Posted by Taylor Ximines in Science and Society - Best - E on

Recipe/Recipe Analysis 

Dish: Delicious Jerk Chicken


This is a dish that most of my family enjoys to eat. It is from the Caribbean Islands which my family is from. It is a simple meal to make, and is not as unhealthy another types of chicken people from the Caribbean might make. 



Yields: 8-10 people

Time: 95-200 minutes


Ingredients/Materials:

16 Raw Chicken wings

Jamaican's Choice Jerk seasoning

Botticelli Extra Virgin Olive Oil

McCormick Ground Cayenne Red Pepper

2 Bowls

2 Foil Baking Pans

Paste Brush


How to make:


  • Preheat oven to 400 degrees


  • Wash off chicken wings in cold tap water and place each of them in a bowl when finished
  • In a separate bowl mix 3/4 of the jerk seasoning, 1-2 teaspoons of the olive oil, 2 teaspoons or more of red pepper (depending on spice level)
  • Taste mix to see if it is to your liking.
  • Evenly spread the jerk mix paste on each piece of chicken evenly, placing them in a a pan when finished
  • No more than 8 pieces of chicken wings per pan
  • Cover with foil and place in oven for 60 minutes
  • After 60 minutes uncover chicken and let bake for 45 more minutes uncovered
  • If the pans have a lot of liquid then do not flip chicken, but if not flip each piece of chicken to the other side.
  • Bake until browned a little
  • Turn oven off and take out both pans of the jerk chicken
  • Let the wings cool off…. then serve!







c)  Usually in the islands people will make this dish with all natural ingredients. More than likely they raise their own chickens and make their own homemade seasoning. But since we are in America and I do not have chickens or spices growing in my backyard we had to get all of the ingredients from the grocery store. The chicken that we used most of the time is farm grown and USDA approved. And the jerk seasoning is always from the grocery store but it is a Jamaican brand. The calories are…….. Since this is chicken this meal will give my body protein. The sodium from the seasoning will also give my body some energy. If I was to eat this everyday it wouldn't necessarily be unhealthy since it is not fired or processed too much..I just might get tired of the taste. For the chicken I have no idea where it is from. It is from the US but could be from various states. The chicken is probably grown in one place and packaged in another. For the jerk seasoning it is a Jamaican company but they have factories in different countries. The one I have was made in Jamaica/Costa Rica and distributed from Queens, New York. The olive oil was made in Europe and is shipped from Hauppauge, New York. And the red pepper is made in Hunt Vally, Maryland. so the jerk seasoning or olive oil had the farthest way to travel. At the market everything cost around roughly $15-$20. Compared to fast food to feed 8-10 people it actually cost the name. Of course the people getting paid off this meal are the people who make the products as well as the supermarkets. 


Product 1: Jerk Seasoning


  • Is made in a factory in Costa Rica or Jamaica
  • Then sent to somewhere in the US
  • From there is sent to the distributer in Queens, NY.
  • Then they sent it to the market trucks and stores who use the seasoning

Product 2: Red Pepper

  • The peppers are grown and crushed 
  • A factory puts them together
  • From there they are shipped to distributers
  • They then sell it to markets and stores that use it.


For both of these things I could have easily went to the farmers market or a produce junction and got all of the ingredients to make them. They would have been locally grown and not have taken so long to get here. Socially wise I would have been helping out local farmers and produce people by buying it and then making it myself. But this way was less time consuming and more convenient . 



Food Rule:

My slide is basically talking about the amount of food you should eat. My grandmother would always tell me that if it is bigger than your fist then you are eating too much,


Reflection:


I think that for somebody my age I eat a normal teenage diet. I try to only eat out once a week as possible. When I'm home I eat some junk food but also some healthy food. I try my best to get as much fruits and veggies as possible. I am now starting to eat more healthier than I was before and cutting put all fast foods. Some changes could be to just plan my meals ahead. Getting enough healthy things from the market to last me all week. As well as making healthier food choices when I am out with my friends or go out to eat. From this change I will feel better about myself as well as making sure I will live as much as a healthy life as I can. It will be hard because I know sometimes my taste buds will want fried chicken instead of skinless baked chicken, but long term is greater than short term. Since I will be starting college at the end of this summer my diet will e filled with a lot of unhealthy and cheap snacks. But I plan on excessing and buying as much cheap healthy food as possible to make sure I maintain a healthy life.  A major problem with our food system is that we don't have enough time or money to eat healthier anymore. That we have become accustomed to eating meals that are more unhealthy and easier to obtain that we have forgotten what it really means to eat right. And I honestly think that this will not change. Unless McDonald's decides to have a healthy menu then this countries eating habits will continue to not be healthy at all.

Screen Shot 2014-01-13 at 1.34.36 PM
Screen Shot 2014-01-13 at 1.34.36 PM

Vietnamese Stir Fry: Dalena Bui & Danielle Little

Posted by Dalena Bui in Science and Society - Best - E on

The More, The Merrier


Dalena Bui Reflection

In this unit I learned how our food is not what believe it is. As we learned what goes into our food, not really much ingredients we call food is there. The FDA doesn't protect us as much as we like to think. So many chemicals and dyes go into our food and the FDA regulates them as okay? But our bodies can't digest these certain chemicals and thats why we have so many diseases relating to the way we eat. 


We have a choice to eat healthy and unhealthy but healthy eating is vert expensive. Also getting fresh vegetable and fruit is very hard and sparse. Unless someone lives on a farm or is willing to drive very far for some fresh food it isn't happening. Also the farmers we think provides us with healthy food, that always doesn't happen either. Many farmers spray their crops with pesticides that harms our body. 


For me I eat very little junk food because I don't like the taste. When I younger I grew up on fresh, healthy foods so I grew up loving my veggies and fruits. I can make better choices in what I eat but for the most part I eat pretty healthy considering my lifestyle. Also I could also check if the food I'm buying is fresh but also where can I get them locally. 


Dalena Bui & Danielle Little Vietnamese Stir Fry 

 Serves 4-5

Time: about 20-35 min


The Ingredients 

White Noodles

Seasonings ( pepper, chili powder , a little bit of salt)

Shredded Carrots 

Shredded Cucumbers 


 Sesame oil 

 Garlic

Lemon Juice 


Green Onions 

Lime Juice 

Fresh Cilantro 



Dalena Bui Food Rules 

-Eat less processed food

-Shop in the veggies and fruit aisles only

-Avoid the snack sections 

-Buy organic foods from local farmers 

-Eat at least 1 home cooked meal a week. 


Directions 

1. Get a pot of boiling water and put in the noodles to make it soft. Cook for about 15 min

2. The start washing your vegetables. Make sure to have a vegetable wash so you can get all the dirt off

3. Then start slicing your veggies. Make sure you have a grater for the cucumbers and carrots. The veggies must be thinly sliced for the stir fry


 4.Remove the noodles from the put and drain them 

5.Heat olive oil in a large skillet over medium-high heat and put in the noodles and start stirring

 6.Then mix in the veggies with noodles. Stir for about 15 min


7. Let it cool down for 5 minutes 

8. Top it with fresh cilantro 

7. Then serve. 

 

Dalena Bui Analysis 

This is a really popular dish in my house because its really healthy because of all the veggies that is involved. This dish uses veggies purchased from Trader Joes. I decided to get the freshest ingredients possible. The only thing I didn't purchase from Trader Joes is the white noodles. I got that from the Vietnamese market my family shops at.

 

Everything I purchased came to a total of $15 dollars. This dish is meant to be served for a lot of people since it is a stir fry. Since the entire dish is a process and a lot of the ingredients are organic. The vegetables I use it fresh because I talked to a worker at Trader Joes and they say they buy from local farmers so this also benefits the farmers when I bought the vegetables 


The only unhealthy part of this meal is the white noodles used because traditionally we use white noodles and it makes the dish taste better. It could be made with whole wheat noodles but traditionally Vietnamese people use white noodles. This dish would be a 8/10 on the healthy scale. There are things that could make the aspect of the dish healthier but overall its a very fast yet healthy meal 


Danielle Little Reflection

Within this unit, I have learned the definitions behind the labels. For an example the true difference between low-fat and reduced fat. Or wether or not organic is better than non organic fruits and vegetables. I have also learned in the unit the different between supermarkets such as Shop Rite verses Whole foods. In my household we only by organic items and only shop at Whole foods and trader joes. 


Out of habit I would always by organic products, because I was taught that these items are best for me and my future diet. Reaching the end of our unit I am learning and researching the difference between many different food products that my parents have taught me either to avoid or buy. 


In my household my mother is a vegan leaving the rest of my family members to follow her vegan diet in the house. Twice a week, once on a weekday and weekend I eat outside of my household "diet". I would like to slightly change my food choices, to become less snack oriented by focusing on just eating 3 meals per day with 1 or 2 snacks. 

Danielle Little Food Rules 

-Do not eat any foods that have been cooked with Dehydrated Oils

-Eat less dairy products 


-Eat less processed foods 

-Buy more organic products 


-Cook more meals at home 

-Add veggies to your meal 


Danielle Little Analysis Part 2

In this dish, were involving many different kinds of veggies, that comes from different backgrounds. Such as Bok Choy is a Chinese vegetable. I will be including veggies that my family uses in our stir fry. Such as green onions and shredded carrots. The only processed food in our meal is from the oil we use in the stir fry, and either rice or white noodles. We will either go to whole foods market or Trader Joes. 

Screen Shot 2014-01-23 at 1.23.44 PM
Screen Shot 2014-01-23 at 1.23.44 PM

Singapore Fried Vermicelli Recipe

Posted by Ellen To in Science and Society - Best - E on

Ellen To - Food Slide
Ellen To - Food Slide

Ingredients:

1/2 of a pound of dried rice vermicelli

16 large shrimp

2 cup of Chinese bbq pork (Char Siu)

1 cup of chicken breast.

2 large eggs

1 large yellow onion

6 cloves garlic

1 1/2 handful of bean sprouts

1 stalk green onions

3 tbsp of mild yellow curry powder

1 slice of fresh ginger

1 tbsp toasted sesame oil

1 tsp garlic chili sauce or grounded red chili peppers

2 tbsp soy sauce

1 tbsp oyster sauce

3 tbsp vegetable oil

1 tsp granulated white sugar

salt

 

Directions:

Vegetables:

Finely chop the green onions into long pieces.

Thinly slice the ginger.

Thinly slice the yellow onion.

Mince garlic.

 

Poultry/Seafood:

Peel and devein the shrimp.

Add salt to shrimp.

Then set aside.

 

Slice the chicken into small pieces.

Add salt to chicken.

Then set aside.

 

Lightly beat the eggs.

Then set aside.

 

Slice the Chinese BBQ pork (Char Siu) into very thin strips.

Put the Chinese BBQ pork (Char Siu) in a bowl.  

Then set aside.

 

Noodle Prepping:

Boil water.

In a larger bowl, add boiling water to the noodles until they are fully submersed. It should take about ten minutes for them to soften.

Then drain and set aside. 

 

Sauce:

In a small bowl, mix together the curry powder and sesame oil until it turns into a paste.

Then add the soy sauce, oyster sauce, chili paste, and sugar to the paste.

Then set aside. 

 

Wok-ing It:

Heat up the wok on high until it is hot.

Add the oil and coat the whole surface of the wok.

Add the shrimp to the heated wok and cook until it is pink on both sides. Don’t over cook it.

Add the chicken to the heated wok until cooked. Don’t over cook it.

Remove the shrimp and chicken or push the shrimp and chicken to one side of the wok.

Add the eggs and a pinch of salt to the bottom of the wok.

After the eggs are cooked, break them up into pieces with the spatula.

Push the eggs aside with the shrimp.

Add the ginger and the onions to the wok.

Add the garlic and the sauce to the wok. 

Mix everything together until everything is heated.

Add the Chinese BBD pork and the noodles.

Stir the ingredients until everything is cooked together. 

Add the bean sprouts and green onions.

Give it a few stirs and enjoy!

--- Last minute things:

Add salt if needed.

 

Analysis:

Processed:

1/2 of a pound of dried rice vermicelli

3 tbsp of mild yellow curry powder

1 tbsp toasted sesame oil

1 tsp garlic chili sauce or grounded red chili peppers

1 tsp granulated white sugar

2 tbsp soy sauce

1 tbsp oyster sauce

3 tbsp vegetable oil

salt

 

Whole Food:

16 large shrimp

2 cup of Chinese bbq pork (Char Siu)

1 cup of chicken breast.

1 large yellow onion

2 large eggs

6 cloves garlic

1 1/2 handful of bean sprouts

1 stalk green onions

1 slice of fresh ginger

 

I think that most of the ingredients came from Taiwan, Japan, Korea, the United States of America, and Hong Kong. The dried rice vermicelli traveled the farthest distance coming from Korea. The whole foods, sauces, spices are from the United States of America. All of the vegetables and meat were commercially grown.

 

Some social ramifications are focused around what we have learned about purchasing food items from certain Asian countries. My family member and I don’t buy anything that is a product of China or Hong Kong because their regulations are horrible and they are always having recalled items that are shipped to the United States of America but the recalled items are not announced. The recalled items are usually recalled on the Chinese broad casting channels but a lot of people in the United States of America don’t speak Cantonese or Mandarin.

 

My family is extremely lucky to have such a huge garden back yard in such a busy city. We grow pears, blue berries, raspberries, strawberries, chili peppers that range on every level of spicy, green onions, string beans, a wide variety Asian herbs, tomatoes, and bitter melon. When comparing the green onions from my garden to something that is commercially grown, we grow everything organically, with out any added chemicals. A commercially grown green onion is treated with a variety of herbicides and pesticides along with added nitrogen levels to the soil.

 

As for chili peppers, my families just grows them in direct sunlight and water them in the early morning and at night. When looking at the commercially grown chili pepper, chili peppers are grown in argo-ecosystems. To keep away cutworms, aphids, white flies, flower thrips, mites, and pepper weevils, the plants are spray with a chemical pesticide when the flowers start to bloom.

 

Overall, the meal costs about $15 and the companies and farmers profited from the food purchases. 

This unit has opened my eyes to both the smaller scale and bigger scale of our food system. When looking at the small scale of our food system, I have learned what to keep away from in a supermarket and how to navigate the supermarket. I have also learned to eat healthier and to look at the ingredients going into my food instead of just the name brand labels. Before this project, I would go out and buy the generic brand name items.  I am now I am more cautious and open to new things. I also avoid eating out and try to help my family eat healthier. I am

 

On a larger scale, I have learned that this country is so far into debt, not only the government but also the farmers, which makes it a to harder for a change in the right direction. When we watch parts of Food Inc, I saw that all of the larger brand names were taking advantage of consumers and farmers because of their financial situations. I also saw the unnecessary cruelty that the animals were put through. I think that the animals should be treated right and provided with a healthy and better life compared to what they are provided now. I have also learned that eating healthier is not always the easiest lifestyle for a typical family due to the expense they would they would have to pay and go to for healthier and organic whole foods.

Food Project

Posted by Byshera Moore-Williams in Science and Society - Best - E on

Screen Shot 2014-01-13 at 7.55.34 AM
Screen Shot 2014-01-13 at 7.55.34 AM

Angel Food Cake

Ingredients:

  • Sugar

  • Enriched Bleached Wheat Flour

  • Wheat Starch

  • Powdered Egg Whites

  • Leavening

  • Corn Starch

  • 1.25 Cups Water

Directions:

  • Preheat oven to 350°F

  • Blend cake mix and water

  • Mix until smooth

  • Pour into pan

  • Bake for 38 to 48 minutes.

  • When done the top will be golden brown and flaky.

  • Wait until cool then remove.  

Analysis:

  • Because the  Sugar, Enriched Bleached Wheat Flour, Wheat Starch, Powdered Egg Whites, Leavening and Corn Starch were a part of the mix they are processed. So about 90% is processed food at least.

 

Health/nutrition:  

  • One slice is a serving and thats 140 calories. There is no saturated or trans fat. No cholesterol, There is 280 mg of sodium  23 g of sugar, 3g of protein, 15% Calcium and 4% Iron.  Even though nothing the cake is over normal levels but a lot of sodium it could cause high blood pressure. If you eat nothing but this meal every day you would be missing most of what you need to a balanced diet. This could make you hypoglycemic.  

Environmental:  

  • Because it was processed that means that whoever grown these things were probably not organic farmers. Because of this that means that there were problemy many different pesticides and hormones used to grow these things.

Political/economic:

  • This meal cost two dollars. This is just as if not cheaper than a fast food desert. The FDA has a lot of sugar regulation. (c)Sugar content claims --(1)Use of terms such as "sugar free," "free of sugar," "no sugar," "zero sugar," "without sugar," "sugarless," "trivial source of sugar," "negligible source of sugar," or "dietarily insignificant source of sugar." Consumers may reasonably be expected to regard terms that represent that the food contains no sugars or sweeteners e.g., "sugar free," or "no sugar," as indicating a product which is low in calories or significantly reduced in calories. Consequently, except as provided in paragraph (c)(2) of this section, a food may not be labeled with such terms unless. Is one of them.  The rest can be found at http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.60. Who made money off your meal?  Pinnacle Food Corporation and Duncan Hines.

Social:  

  • Sugarcane is made in Florida,Hawaii, Louisiana and Texas. To get to philadelphia it would have to be driven or flown. If i grow my own sugar there would not be a need for gas to get it here. Plus sugar that is made with high fructose corn syrup is is short supply because corn is being used for fuel.  Enriched Bleached Wheat Flour is missing the original, naturally occurring vitamins and minerals found in whole-grain wheat.  With consumers increasingly aware of the detrimental health consequences of consuming processed, milled grains, food companies and bread manufacturers have been steadily shifting away from using the term “white flour” and instead using “wheat flour” on their products. So if I grow my own wheat it would be better for me and again there will be no need for gas.

Personal Reflection:
I have learned a lot this unit. I think that the biggest problem in out food system is that the government and FDA does not monitor our food in the right ways. We could have food that is labeled genetically modified. This way less people would pay it. And we know that this is true because of the study that we read about at the hospital. If people see healthy food option they will buy it. The other problem is that eating whole foods is so expansive. I think that if those prices were the same as the prices are the average store them everyone would eat healthy. However when a whole food tomato is 5 dollars and a genetically modified is three for one dollar that is what makes the difference.  I think that the thing that stuck me most was that fact that most of our food is made of corn and or soybean. My part in this system should be someone who buys and eats whole foods however like I said its too costly. Because of this I dont think that I will be be able to make any change to this until I am an adult. BUt I would be will to make that change if it was the one paying for it.

Family First!

Posted by Henry Poeng in Science and Society - Best - E on

Sauerbraten Meatballs (James’ Great-Grandmother’s Recipe)(Also Henry’s new adopted Great-Grandmother’s Recipe):


1 ½ ground chuck (I use 1 lb. gr. turkey and ½ lb. gr. beef)


Mix with onion, 1 egg, s & p

¼ c. bread crumbs - ⅓ c. milk

Make small patties, about 3” across and thicker than a hamburger.

Brown well in little oil.


Remove patties - In same pan make sauce-

⅓ c. Vinegar - 1 ½ cups water - few bay leaves 10 or more whole cloves - about 10 gingersnaps ½ tsp. salt. 1 or 2 bouillon cubes - simmer about 1 hr. or bake 350º


(A note to my dad on the other side of the card)


I use the turkey meat because of no fat. By browning the meat well, you get a richer sauce. The gingersnaps (yes, cookies) thicken the gravy. You will learn by experience the taste. You may want more spices, or more vinegar etc. The sauce will taste sour but when it is put over the meat, the meat will absorb the vinegar and it will no longer be to sour.


The last batch I made was the best ever with the turkey meat.




Analysis:


Processed:

Gingersnaps



Whole Grain (Non-Processed)

½ lb. gr. beef

1 lb. gr. turkey

⅓ c. milk

¼ c. bread crumbs

1 ½ cups water

⅓ c. Vinegar

½ tsp. salt

1 egg

10 bay leaf cloves


Analysis of the analysis:

We put a lot of these ingredients under non-processed because of the time period that it came from. James’ Great Grandmother grew up with this recipe during the Great Depression making it hard for her to get any processed version of the ingredients listed above. The Gingersnaps were definitely processed. But most things would have been easily accessible back then. Today, most, if not all of the ingredients are mass produced and altered to the point where they bear little resemblance to the original product. With the exception of James’ eggs because they are produced in his backyard. :D


This food rule promotes eating with the family. It's a food rule that holds true to the tradition of my family for sevearl reasons that I don't feel like going into. Basically, when it's time for dinner ( which is usually healthy ) Everyone drops everything no matter how important. Eating with the family promotes family bonding.
Food Rule.001
Food Rule.001

Stay Away From Chains

Posted by James Prell in Science and Society - Best - E on


Personal Reflection:
The realization I have come to through this unit was that one of America's biggest problems with food is our assumptions about what is included in a "healthy" diet. We eat food with a focus on meat and only eat vegetables as a side dish. We have normalized a huge intake of fat and sugar to the point where most people would fall under science’s definition of obesity, but consider themselves a healthy weight. It is an ironic problem, because some of today’s most deadly health problems are caused by an excess of essential components in our diet.
Another part of the unit that fascinated me was the strange practices of the major food companies. It is a scary thought to realize that every item on the shelf can be traced back to a few names, it is also hard to imagine how much of our food can be traced back to corn. This seems to me like one of our biggest problems. The scientists who engineer our corn are very nearsighted, they worry about making a profitable crop, but not necessarily what to do should something happen to kill off the corn.

Sauerbraten Meatballs (James’ Great-Grandmother’s Recipe)(Also Henry’s new adopted Great-Grandmother’s Recipe):

 1 ½ ground chuck (I use 1 lb. gr. turkey and ½ lb. gr. beef)
Mix with onion, 1 egg, s & p
¼ c. bread crumbs - ⅓ c. milk
Make small patties, about 3” across and thicker than a hamburger.
Brown well in little oil.
Remove patties - In same pan make sauce-
⅓ c. Vinegar - 1 ½ cups water - few bay leaves 10 or more whole cloves - about 10 gingersnaps ½ tsp. salt. 1 or 2 bouillon cubes - simmer about 1 hr. or bake 350º
(A note to my dad on the other side of the card)
I use the turkey meat because of no fat. By browning the meat well, you get a richer sauce. The gingersnaps (yes, cookies) thicken the gravy. You will learn by experience the taste. You may want more spices, or more vinegar etc. The sauce will taste sour but when it is put over the meat, the meat will absorb the vinegar and it will no longer be to sour.
The last batch I made was the best ever with the turkey meat.

 Analysis:

 Processed:
Gingersnaps

 Non-Processed
½ lb. gr. beef
1 lb. gr. turkey
⅓ c. milk
¼ c. bread crumbs
1 ½ cups water
⅓ c. Vinegar
½ tsp. salt
1 egg
10 bay leaf cloves

We put a lot of these ingredients under non-processed because of the time period that it came from. James’ Great Grandmother grew up with this recipe during the Great Depression making it hard for her to get any processed version of the ingredients listed above. The Gingersnaps were definitely processed. But most things would have been easily accessible back then. Today, most, if not all of the ingredients are mass produced and altered to the point where they bear little resemblance to the original product. With the exception of James’ eggs because they are produced in his backyard.


This food rule comes down mostly to common sense. It is something my family has done since I was five years old, for a variety of reasons. Mainly, chain restaurants have all of their meals produced off site and shipped over long distances in frozen packages.
Food Rule 2.0.001
Food Rule 2.0.001

What is really "healthy"?

Posted by Tamatha Lancaster in Science and Society - Best - E on

Spaghetti Recipe


Serves 4-5

Time: about 45-50minutes


a box of Mantia’s Italiano Spaghetti

a jar of Mantia’s Italiano Pasta Sauce, flavored with meat

Mantia’s Italiano Parmesan cheese (optional)

1/2 lb. of ground beef cooked and seasoned to taste (optional)

1 teaspoon of salt

1 teaspoon of italian season

1 teaspoon of parsley flakes



  1. Put a pot of water on the stove and bring it to a boil. Once the water is boiling, pour you salt into the water. Break your spaghetti and then carefully put the spaghetti into the boiling water without letting the water splash.
  2. Make sure the spaghetti don’t stick by stirring it for a few seconds with a fork and let the water come to a boil again. Once boiling, turn the heat down, low to medium, to allow the spaghetti to cook. Occasionally stir the spaghetti and allow the spaghetti to get soft. Taste the a piece of the spaghetti (taste test) to see if the spaghetti is done.
  3. Turn of the burner once the spaghetti is done and strain it with a strainer. Put the spaghetti back in the pot. DON’T put the pot back on the burner it was on.
  4. While the spaghetti is cooking, put the pasta sauce in another pan and let it come to a boil. If you’re using ground beef, this is the time to add it. Cut off the sauce immediately after boiling.
  5. Pour your pasta sauce in with your spaghetti along with the italian season and parsley flakes and mix. Put spaghetti on separate plates



Analysis


Even though the dish isn’t all healthy it surely is good. My meal is 100% processed. In this meal there is about 10 grams of sugar, 4.5 grams fat, 11 grams of protein. By eating this meal, the body will balance the amount of sugar in your body making sure your body stays healthy. And depending on the body, it will turn the sugar in the food into glycogen or glucose. However, eating this meal everyday wouldn’t be a good thing to do because you don’t get the nutrition your body needs and it’s not a healthy meal. 


Since the entire dish is process, that means that none of it is organically grown. The tomatoes in the pasta sauce can be assumed to be commercially grown because that’s how most of foods are grown now. Now a days people want to grow huge vegetables, this isn’t healthy for us or the environment because a lot of chemicals go into commercially grown foods. This can kill many animals who might eat it and it’s not healthy for other plants. 


This dish as a whole cost about $5 which means it about the same price as something a person will get from a fast food restaurant. I’m not one hundred percent sure on how my meal is regulated but I’m sure that there are some kind of regulations for the food because since the ingredients are processed, that means that we shouldn’t be consuming so much of it. The CEOs of Mantia’s Italiano makes money off my meal because even thought I get the food for my meal at Shoprite or Save a Lot, the company is still making a profit off of it.


Since the ingredients in this dish isn’t made in Philadelphia, people have to actually ship the products around causing pollution to go up because of the amount of gas that has to be used to get the food from one place to another. Also eating a lot of this can cause a person to be a little lazy because if you add ground beef to it, it can be a little greasy. This dish could be a little more healthy if I had made my own pasta sauce with fresh ingredients. Same with the pasta, making homemade pasta would be a better choice than buying it because I would know what’s actually in my food. 



Personal Reflection


For this unit, I found out many things that I didn’t know in the past. The biggest problems I think with our food system is that most of our food is made out of one kind of food which is corn. This is a problem because for one our body can’t digest corn and we don’t get enough nutrition from corn. Also if most of our food is made from corn or soybeans it means that most of our food is processed. And the food we eat aren’t organic, the farmers use so many chemicals that it might not be healthy for us. Also the video we looked at about nutrition showed another problem we have in our food system which is the fact that the animals to which we get our food from are getting fed corn. The changes I could make to my food choices is trying to eat more foods that are organic or foods that are made out of organic food. Also not buying as much processed food than before. If I change the way I can for one have a more healthy diet because I would be getting the nutrition. These changes is something I am willing to make but it will also be difficult because getting organic food isn’t easy. The prices are high and you don’t really see a lot of organic food in many supermarkets.

Food Rule Slide


Screen Shot 2014-01-12 at 7.12.14 PM
Screen Shot 2014-01-12 at 7.12.14 PM

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