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.
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.
Soriano, J.M., Molto, J.C., & Manes, J. (2000). Dietary Intake and Food Pattern Among University Students. Nutrition Research. 20 (9), 1249-1258.
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>.
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.
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.
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.
Soriano, J.M., Molto, J.C., & Manes, J. (2000). Dietary Intake and Food Pattern Among University Students. Nutrition Research. 20 (9), 1249-1258.
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>.
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.