Persuasive Essay On Off Campus Lunches

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Off Campus Lunch

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All the railing about the fat, sugar, and salt engineered into industrial junk food might lead one to infer that wholesome food, having not been engineered, contains substantially less of them. That just makes wholesome food stealthily obesogenic. Hold on, you may be thinking. Leaving fat, sugar, and salt aside, what about all the nasty things that wholesome foods do not, by definition, contain and processed foods do? The health concerns raised about processing itself—rather than the amount of fat and problem carbs in any given dish—are not, by and large, related to weight gain or obesity.

But even putting that aside, concerns about processed food have been magnified out of all proportion. Some studies have shown that people who eat wholesomely tend to be healthier than people who live on fast food and other processed food particularly meat , but the problem with such studies is obvious: substantial nondietary differences exist between these groups, such as propensity to exercise, smoking rates, air quality, access to health care, and much more.

For all these reasons, such findings linking food type and health are considered highly unreliable, and constantly contradict one another, as is true of most epidemiological studies that try to tackle broad nutritional questions. The fact is, there is simply no clear, credible evidence that any aspect of food processing or storage makes a food uniquely unhealthy. The U. Sure, health experts urge Americans to get more calcium, potassium, magnesium, fiber, and vitamins A, E, and C, and eating more produce and dairy is a great way to get them, but these ingredients are also available in processed foods, not to mention supplements.

Food and Drug Administration with some exceptions, which are regulated by other agencies , and their effects on health are further raked over by countless scientists who would get a nice career boost from turning up the hidden dangers in some common food-industry ingredient or technique, in part because any number of advocacy groups and journalists are ready to pounce on the slightest hint of risk.

The results of all the scrutiny of processed food are hardly scary, although some groups and writers try to make them appear that way. But the only actual risk the project calls out on its Web site or in its publications is a quote from a Times article noting that bromine, which has been in U. There is no conclusive evidence that bromine itself is a threat. In many respects, the wholesome-food movement veers awfully close to religion.

To repeat: there is no hard evidence to back any health-risk claims about processed food—evidence, say, of the caliber of several studies by the Centers for Disease Control and Prevention that have traced food poisoning to raw milk, a product championed by some circles of the wholesome-food movement. There may be other reasons to prefer wholesome food to the industrialized version. The impact of obesity on the chances of our living long, productive, and enjoyable lives has been so well documented at this point that I hate to drag anyone through the grim statistics again.

But let me just toss out one recent dispatch from the world of obesity-havoc science: a study published in February in the journal Obesity found that obese young adults and middle-agers in the U. Given our obesity rates, that means Americans who are alive today can collectively expect to sacrifice 1 billion years to obesity. The study adds to a river of evidence suggesting that for the first time in modern history—and in spite of many health-related improvements in our environment, our health care, and our nondietary habits—our health prospects are worsening, mostly because of excess weight. I shop at Whole Foods all the time. And I eat like many wholesome foodies, except I try to stay away from those many wholesome ingredients and dishes that are high in fat and problem carbs.

In general, I find that the more-natural versions of these ingredients taste at least a bit better, and occasionally much better, than the industrialized versions. I am, in short, not much like the average obese person in America, and neither are the Pollanites. That person is relatively poor, does not read The Times or cookbook manifestos, is surrounded by people who eat junk food and are themselves obese, and stands a good chance of living in a food desert—an area where produce tends to be hard to find, of poor quality, or expensive. One reason, some researchers have argued, is that after having had to worry, over countless generations, about getting enough food, poorer segments of society had little cultural bias against overindulging in food, or putting on excess pounds, as industrialization raised incomes and made rich food cheaply available.

A slew of start-ups are trying to find ways of producing fresh, local, unprocessed meals quickly and at lower cost. Not even according to Bittman, who explored the question in a recent New York Times Magazine article. Even if wholesome food caught on with the public at large, including the obese population, and even if poor and working-class people were willing to pay a premium for it, how long would it take to scale up from a handful of shops to the tens of thousands required to begin making a dent in the obesity crisis? Yet these hurdles can be waved away, if one only has the proper mind-set. What percentage of the junk-food-eating obese do we want to predict will be ready to drop their Big Macs, fries, and Cokes for grilled salmon on chard?

We can all agree that many obese people find the former foods extremely enjoyable, and seem unable to control their consumption of them. Is greater availability of healthier food that pushes none of the same thrill buttons going to solve the problem? Many Pollanites insist it will. But experts who actually work with the obese see a more difficult transition, especially when busy schedules are thrown into the equation. Austin State University in Nacogdoches, Texas, which has about four fast-food restaurants per block along most of its main drag.

Hoping to gain some firsthand insight into the issue while in L. The largely Hispanic population there was nonaffluent and visibly plagued by obesity. On one street, I saw a parade of young children heading home from school. Perhaps a quarter of them were significantly overweight; several walked with a slow, waddling gait. However, like most areas I passed through nearby, this food scene was dominated not by fast-food restaurants but by bodegas which, like most other types of convenience stores, are usually considered part of the low-income, food-desert landscape.

I went into several of these mom-and-pop shops and saw pretty much the same thing in every one: A prominent display of extremely fatty-looking beef and pork, most of it fresh, though gigantic strips of fried pork skin often got pride of place. A lot of canned and boxed foods. Up front, shelves of candy and heavily processed snacks. A large set of display cases filled mostly with highly sugared beverages. And a small refrigerator case somewhere in the back sparsely populated with not-especially-fresh-looking fruits and vegetables. Various efforts have been made to redesign bodegas to emphasize healthier choices.

I learned that one retooled bodega was nearby, and dropped in. The candy and other junky snack foods were relegated to a small set of shelves closer to the more dimly lit rear of the store. Finally, a young woman came in, made a beeline for the junk-food shelves, grabbed a pack of cupcakes, paid, and left. One study found that subsidizing the purchase of vegetables encouraged shoppers to buy more vegetables, but also more junk food with the money they saved; on balance, their diets did not improve. The Centers for Disease Control and Prevention recently found that the aughts saw a significant drop in fruit intake, and no increase in vegetable consumption; Americans continue to fall far short of eating the recommended amounts of either.

Trim, affluent Americans of course have a right to view dietary questions from their own perspective—that is, in terms of what they need to eat in order to add perhaps a few months onto the already healthy courses of their lives. The pernicious sleight of hand is in willfully confusing what might benefit them—small, elite minority that they are—with what would help most of society. The conversations they have among themselves in The Times , in best-selling books, and at Real Food Daily may not register with the working-class obese. But these conversations unquestionably distort the views of those who are in a position to influence what society does about the obesity problem. The one fast-food restaurant near that busy East L.

I went in and saw that the biggest and most prominent posters in the store were pushing a new grilled-cod sandwich. The sandwich was delicious. It took less than a minute to prepare. In some ways, it was the best meal I had in L. We know perfectly well who within our society has developed an extraordinary facility for nudging the masses to eat certain foods, and for making those foods widely available in cheap and convenient forms. The Pollanites have led us to conflate the industrial processing of food with the adding of fat and sugar in order to hook customers, even while pushing many faux-healthy foods of their own.

According to Lenard Lesser, of the Palo Alto Medical Foundation, the food industry has mastered the art of using in-store and near-store promotions to shape what people eat. As Lesser and I drove down storied Telegraph Avenue in Berkeley and into far less affluent Oakland, leaving behind the Whole Foods Markets and sushi restaurants for gas-station markets and barbecued-rib stands, he pointed out the changes in the billboards. Whereas the last one we saw in Berkeley was for fruit juice, many in Oakland tout fast-food joints and their wares, including several featuring the Hot Mess Burger at Jack in the Box. We went into a KFC and found ourselves traversing a maze of signage that put us face-to-face with garish images of various fried foods that presumably had some chicken somewhere deep inside them.

That brings us to the crucial question: Just how much healthier could fast-food joints and processed-food companies make their best-selling products without turning off customers? By way of a partial answer, the team served me up a preview tasting of two major new menu items that had been under development in their test kitchens and high-tech sensory-testing labs for the past year, and which were rolled out to the public in April. In May, the chain dropped its Angus third-pounders and announced a new line of quarter-pound burgers, to be served on buns containing whole grains. Outside the core fast-food customer base, Americans are becoming more health-conscious.

Public backlash against fast food could lead to regulatory efforts, and in any case, the fast-food industry has every incentive to maintain broad appeal. It makes a lot more sense to look for small, beneficial changes in that food than it does to hold out for big changes in what people eat that have no realistic chance of happening. As a result, the fast-food industry may be uniquely positioned to improve our diets. Research suggests that calorie counts in a meal can be trimmed by as much as 30 percent without eaters noticing—by, for example, reducing portion sizes and swapping in ingredients that contain more fiber and water. Over time, that could be much more than enough to literally tip the scales for many obese people.

While the company has heavily plugged the debut of its new egg-white sandwich and chicken wraps, the ads have left out even a mention of health, the reduced calories and fat, or the inclusion of whole grains. Introduced in , the McLean Deluxe was perhaps the boldest single effort the food industry has ever undertaken to shift the masses to healthier eating.

It was supposed to be a healthier version of the Quarter Pounder, made with extra-lean beef infused with seaweed extract. The general reaction varied from lack of interest to mockery to revulsion. The company gamely flogged the sandwich for five years before quietly removing it from the menu. The result is a sense in the food industry that if it is going to sell healthier versions of its foods to the general public—and not just to that minority already sold on healthier eating—it is going to have to do it in a relatively sneaky way, emphasizing the taste appeal and not the health benefits.

If the food industry is to quietly sell healthier products to its mainstream, mostly non-health-conscious customers, it must find ways to deliver the eating experience that fat and problem carbs provide in foods that have fewer of those ingredients. There is no way to do that with farm-fresh produce and wholesome meat, other than reducing portion size. But processing technology gives the food industry a potent tool for trimming unwanted ingredients while preserving the sensations they deliver. I visited Fona International, a flavor-engineering company also outside Chicago, and learned that there are a battery of tricks for fooling and appeasing taste buds, which are prone to notice a lack of fat or sugar, or the presence of any of the various bitter, metallic, or otherwise unpleasant flavors that vegetables, fiber, complex carbs, and fat or sugar substitutes can impart to a food intended to appeal to junk-food eaters.

When fat is removed, flavors tend to immediately inundate the tongue and then quickly flee, which we register as a much less satisfying experience. For example, the smell of vanilla can essentially mask reductions in sugar of up to 25 percent. One triumph of this sort of engineering is the modern protein drink, a staple of many successful weight-loss programs and a favorite of those trying to build muscle. I also visited Tic Gums in White Marsh, Maryland, a company that engineers textures into food products. Ackley and Mrs. Simply scan to register for a donation spot. The blood drive will begin taking donations at 8am and go until 2pm. Ask Key Club Advisors any questions you have. To help students get started Mrs. Banks and Mrs.

Devine will be available for college bound seniors on Tuesday, Oct. Students will need their social security number to create the ID on either of these dates. Meeting notes will be posted on our canvas page as well. Looking forward to seeing you all! Happy Wellness Wednesday! Did you know that laughter is a great stress reliever? Laughing is a positive way to energize your body and brain. Stop by the Wellness table during lunch today to hear a joke. If you tell a joke, you can be entered in a drawing for prizes!

See you at lunch! We work around all schedules and you set your practice times. Announcements for Tuesday, October 5th Are you interested in the stock market? Do you love trivia? Do you like winning scholarship money? If you are interested, please stop and see Mr. Schremp sometime before the end of the day on Tuesday. Academic letter recipients there were not at the ceremony last night, please pick up your award from Mrs.

Seehafer today in the main office. Attention all seniors! The senior class picture is today during ELT. Please check in with your ELT teacher and then come down to the field house. All seniors should attend! Announcements for Monday, October 4th A reminder to all academic letter recipients, tonight is the awards ceremony starting at 7 pm in the senior high auditorium. Those attending please make sure you let Mrs. Attention Gaming Club students. Ammon has talked to you. Only Club members may attend. Are you interested in the stock market? Announcements for Friday, October 1st Today is the last day to buy homecoming tickets!

Tickets will be sold today during all three lunches. Class points in the homecoming competition as of yesterday are: Seniors- , Juniors- , Sophomores- There are still a lot of events left for your class to win the competition! Make sure you check in with your ELT teacher today to show your Everest pride! Congratulations to the cross country teams for top finishes in the City Meet last night. Matthew David and Ethan Hanke both finished in the top 10 on the boys side and the girls claimed three in the top The teams travel to Eau Claire next weekend. UW — Madison will be visiting today from in Conference Room Announcements for Thursday, September 30th Attention all senior students! Your class picture will be taken next Tuesday the first part of ELT in the gym. All seniors are requested to be there.

Remember this picture is put up in the main office hallway for years to come. Watch your school email for information on ordering a copy for yourself. We've had a great homecoming week so far, and an exciting Powder Puff game last night! Class point totals so far are: seniors points, juniors points, sophomores- points. There's still time to be a part of homecoming activities and help your class win the class competition! Make sure you show your ELT teacher if you dress up for dress up days and attend the great activities this week! Food will be collected and counted each day this week! Bins are located in the main lobby and labeled by class.

Each item is counted towards points for your class. Homecoming dance tickets are now being sold during lunches! Don't miss out on the fun. Buy your ticket today! Tickets will NOT be sold at the door during the dance, so make sure you buy your ticket by the end of 9th lunch on Friday. Attention Sophomores! We will be meeting today at in Ms. Show up and help out! We will be meeting on Thursday at in Ms. We had another great homecoming week dress up day yesterday! Class point totals so far are: seniors points, juniors points, sophomores- 70 points. Announcements for Tuesday, September 28th Attention academic letter qualifiers - those who qualified for the academic letter but did NOT return the signed form can still do so.