Annotated Bibliography
Herrera, H. (2009). "Food Systems and Public Health: The Community Perspective. Journal of Hunger & Environmental Nutrition . 4.3-4: 430-445. Web. 10 Apr. 2012. <http://www.tandfonline.com/doi/abs/10.1080/19320240903347446>.
Based out of Oakland, California, HOPE Collaborative reached out to the community as part of its planning process in addressing unfair access to healthy foods in vulnerable neighborhoods. HOPE mapped out the sources of unhealthy “edible” substances that dominate what passes for “food” and enters the homes and the bodies of poor people in the flatlands. They believed that it was time to stop giving sub-par food to vulnerable communities and time to start ensuring that vulnerable neighborhoods, families, and youth have reasonable access to healthy and affordable food.
House, J., Su, J., Levy-Milne, R. (2007). Definitions of Healthy Eating Among University Students. Canadian Journal of Dietetic Practice and Research. 67 (1), 14-18.
The study conducted related to what college students believed were healthy eating habits as opposed to what national (Canadian) standards for dietary nutrition were. The paper summarizes that the study found that students believed that consuming a decent amount of all food groups was the healthiest way to eat, and that overweight or obesity could be solved simply with exercise or medications. The researchers concluded that there is a discrepancy between what students believe is right in terms of eating and dieting and what is actually the most beneficial for their bodies.
Komisar, L. (2011, Dec 04). How the food industry eats your kids lunch. New York Times, pp. SR.4-SR.4. http://ezproxy.rowan.edu/login?url=http://search.proquest.com/docview/907774278?accountid=13605
Last year, Sodexo made a comment that fruit and vegetables may result in a “plate waste” and that is why they aren’t increasing the amount of fruits and vegetables on a plate. In this article, Lucy Komisar talks about Sodexo’s comment and how it contributes to our obese children. Komisar says that many of the food in schools have very low nutritional value, which is what shortens children’s life expectancy today and until parents make an effort to change this movement then the children will continue to suffer.
Ramsey, L. (2008). Grab and go 2.0. Foodservice Director. 21(6), 56-56, 60. http://ezproxy.rowan.edu/login?url=http://search.proquest.com/docview/236451405?accountid=13605
Lindsay Ramsey talks about the various grab-and- go options Sodexo offers throughout the Northeast schools. These grab-and-go options are extremely popular and nearly 25% of Sodexo’s business contributes to the quick option. One business within the school is incredibly popular. It’s called Sugar and Spice and it provides numerous organic and local options. For example, Sugar and Spice serves local bagels with locally made jelly as well as organic nuts and fruits.
Lowry, R., Galuska, D.A., Fulton, J.E., Wechsler, H., Kann, L., & Collins, J.L. (2000). Physical Activity, Food Choice, and Weight Management Goals and Practices Among U.S. College Students. American Journal of Preventative Medicine. 18 (1), 18-27.
The paper focuses mainly on the weight management techniques among a large population of university students across the United States. A study conducted and cited in the paper suggests that many students resort less to physical activity and more to a negative style of eating to lose weight. The paper also touches briefly on the belief of healthy students that they are in fact overweight and vice versa. In such cases, diet pills and eating disordered behavior became the most common weight control methods. Overall, physical activity was used primarily by students who already self recognized as physically fit.
Soriano, J.M., Molto, J.C., & Manes, J. (2000). Dietary Intake and Food Pattern Among University Students. Nutrition Research. 20 (9), 1249-1258.
In a study very similar to the one conducted by House (et al.) but adjusted for Spanish national standards, it was found that generally university students were not meeting basic requirements for nutrition for the reason that they believed that eating habits were best when all found groups were consumed. In addition, it added information on the times of days students ate and how many nutrients were consumed in these periods for both females and males. It was revealed that many students skip breakfast, overeat during lunch, and make unhealthy decisions the most during dinner and late night snacking periods. The study suggests that students also were not effective at choosing appropriate weight management techniques.
Spaeth, A.M. & Forestall, C.A. (2009). Eating behavior and lifestyle characteristics within a sample of vegetarian and non vegetarian university students. Appetite. 52 (3), 859.
The paper examines the connections between vegetarianism and eating disorders among college students. The study involved a sample of both vegetarian and non-vegetarian students and concluded that being a vegetarian does not restrain one's eating habits. The paper does indicate however that those individuals who began vegetarianism at a young age were more likely to develop eating disorders that involved a lack of nutrition.
Story, M. (2009). Food Systems and Public Health: Linkages to Achieve Healthier Diets and Healthier Communities. Journal of Hunger & Environmental Nutrition. 4.3-4: 219-224. Web. 10 Apr. 2012. <http://www.tandfonline.com/doi/abs/10.1080/19320240903351463>.
The article places a focus on the community aspect of eating and the idea that in order to achieve healthy eating habits, such habits need to be worked towards amongst all people in a community rather than a select few. The paper cites a congregation of experts in the field of nutrition who summarized that community oriented goals should focus on education, selectivity, and implementation. Education would give people the necessary knowledge to eat healthily, selectivity as well as availability would ensure fresh and nutritious foods, and implementation would make sure that the community as a whole, no matter how large, was working collectively towards a healthy and nutritious lifestyle.
Unklsbay, N., Sneed, J., Ramses, T. (1998) College Students' Attitudes, Practices, and Knowledge of Food Safety. Journal of Food Protection. 61 (9), 1175-1180.
The study examines the awareness of food safety practices of students in three geographic locations within the United States. From a sample group of 824 total students, it was concluded that those enrolled in food science, nutrition, and medicinal studies majors had increased awareness and care for food safety. It was also noted that generally any female student that had enrolled, at any time, in a nutrition course has heightened awareness of food safety guidelines and protocols.
Based out of Oakland, California, HOPE Collaborative reached out to the community as part of its planning process in addressing unfair access to healthy foods in vulnerable neighborhoods. HOPE mapped out the sources of unhealthy “edible” substances that dominate what passes for “food” and enters the homes and the bodies of poor people in the flatlands. They believed that it was time to stop giving sub-par food to vulnerable communities and time to start ensuring that vulnerable neighborhoods, families, and youth have reasonable access to healthy and affordable food.
House, J., Su, J., Levy-Milne, R. (2007). Definitions of Healthy Eating Among University Students. Canadian Journal of Dietetic Practice and Research. 67 (1), 14-18.
The study conducted related to what college students believed were healthy eating habits as opposed to what national (Canadian) standards for dietary nutrition were. The paper summarizes that the study found that students believed that consuming a decent amount of all food groups was the healthiest way to eat, and that overweight or obesity could be solved simply with exercise or medications. The researchers concluded that there is a discrepancy between what students believe is right in terms of eating and dieting and what is actually the most beneficial for their bodies.
Komisar, L. (2011, Dec 04). How the food industry eats your kids lunch. New York Times, pp. SR.4-SR.4. http://ezproxy.rowan.edu/login?url=http://search.proquest.com/docview/907774278?accountid=13605
Last year, Sodexo made a comment that fruit and vegetables may result in a “plate waste” and that is why they aren’t increasing the amount of fruits and vegetables on a plate. In this article, Lucy Komisar talks about Sodexo’s comment and how it contributes to our obese children. Komisar says that many of the food in schools have very low nutritional value, which is what shortens children’s life expectancy today and until parents make an effort to change this movement then the children will continue to suffer.
Ramsey, L. (2008). Grab and go 2.0. Foodservice Director. 21(6), 56-56, 60. http://ezproxy.rowan.edu/login?url=http://search.proquest.com/docview/236451405?accountid=13605
Lindsay Ramsey talks about the various grab-and- go options Sodexo offers throughout the Northeast schools. These grab-and-go options are extremely popular and nearly 25% of Sodexo’s business contributes to the quick option. One business within the school is incredibly popular. It’s called Sugar and Spice and it provides numerous organic and local options. For example, Sugar and Spice serves local bagels with locally made jelly as well as organic nuts and fruits.
Lowry, R., Galuska, D.A., Fulton, J.E., Wechsler, H., Kann, L., & Collins, J.L. (2000). Physical Activity, Food Choice, and Weight Management Goals and Practices Among U.S. College Students. American Journal of Preventative Medicine. 18 (1), 18-27.
The paper focuses mainly on the weight management techniques among a large population of university students across the United States. A study conducted and cited in the paper suggests that many students resort less to physical activity and more to a negative style of eating to lose weight. The paper also touches briefly on the belief of healthy students that they are in fact overweight and vice versa. In such cases, diet pills and eating disordered behavior became the most common weight control methods. Overall, physical activity was used primarily by students who already self recognized as physically fit.
Soriano, J.M., Molto, J.C., & Manes, J. (2000). Dietary Intake and Food Pattern Among University Students. Nutrition Research. 20 (9), 1249-1258.
In a study very similar to the one conducted by House (et al.) but adjusted for Spanish national standards, it was found that generally university students were not meeting basic requirements for nutrition for the reason that they believed that eating habits were best when all found groups were consumed. In addition, it added information on the times of days students ate and how many nutrients were consumed in these periods for both females and males. It was revealed that many students skip breakfast, overeat during lunch, and make unhealthy decisions the most during dinner and late night snacking periods. The study suggests that students also were not effective at choosing appropriate weight management techniques.
Spaeth, A.M. & Forestall, C.A. (2009). Eating behavior and lifestyle characteristics within a sample of vegetarian and non vegetarian university students. Appetite. 52 (3), 859.
The paper examines the connections between vegetarianism and eating disorders among college students. The study involved a sample of both vegetarian and non-vegetarian students and concluded that being a vegetarian does not restrain one's eating habits. The paper does indicate however that those individuals who began vegetarianism at a young age were more likely to develop eating disorders that involved a lack of nutrition.
Story, M. (2009). Food Systems and Public Health: Linkages to Achieve Healthier Diets and Healthier Communities. Journal of Hunger & Environmental Nutrition. 4.3-4: 219-224. Web. 10 Apr. 2012. <http://www.tandfonline.com/doi/abs/10.1080/19320240903351463>.
The article places a focus on the community aspect of eating and the idea that in order to achieve healthy eating habits, such habits need to be worked towards amongst all people in a community rather than a select few. The paper cites a congregation of experts in the field of nutrition who summarized that community oriented goals should focus on education, selectivity, and implementation. Education would give people the necessary knowledge to eat healthily, selectivity as well as availability would ensure fresh and nutritious foods, and implementation would make sure that the community as a whole, no matter how large, was working collectively towards a healthy and nutritious lifestyle.
Unklsbay, N., Sneed, J., Ramses, T. (1998) College Students' Attitudes, Practices, and Knowledge of Food Safety. Journal of Food Protection. 61 (9), 1175-1180.
The study examines the awareness of food safety practices of students in three geographic locations within the United States. From a sample group of 824 total students, it was concluded that those enrolled in food science, nutrition, and medicinal studies majors had increased awareness and care for food safety. It was also noted that generally any female student that had enrolled, at any time, in a nutrition course has heightened awareness of food safety guidelines and protocols.