Paper Example on Food Prospectus

Introduction

Individuals have diverted their demand from tasty unhealthy foods to foods that provide them with high nutrition. As a result, the food processing companies are going an extra mile of using artificial additives to improve the value of their product in the market. Due to the increased amounts of additives, scientists are encouraging individuals not to consume products that have more than five nutrients that are artificially added to a product. With the use of artificial products, it is easy to solve the problem of lack of food throughout the world.

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Nadia et al. explore on the knowledge of the consumers on artificial additives on the food communities and also the attitude that they have towards the technology. The conclusions made in the article are based on a survey conducted among 180 consumers and 12 manufacturers (361). The findings that are made by Nadia et al. act as a basis for further research by the national food control body to enhance the effectiveness of the food industry. In addition to the primary sources, the article also used factual basis for investigations, for instance, the food legislation and thus increased its credibility. Manufacturers put the food additives to ensure that the food has more nutrients and to also improve the shelf life (Nadia et al., 357). The solution is that the food controlling bodies should take the initiative to educate consumers on the difference between the actual and perceived food safety and risk that is associated with the additives.

Carocho, Patricia and Isabel emphasize that currently, the public is quite attentive on what they eat due to the many diseases that are caused by poor lifestyle (285). The study shows that most of the consumers prefer food that has natural additives rather than artificial due to health reasons. The author also mentions that food is a basic need and sometimes the industry is unable to meet the demand of the challenging market. The article further defines a food additive as provided by the Food and Drug Administration of the United States which is any substance the intended use of which results in affecting the characteristic of food"(288). The source is likely to carry authority with the audience because it provides basics for the topic and provides examples of some of the food additives.

In the article "Food preservatives and overview of applications and side effects" by Silva and Fernando reports that the food additives are harmless whenever they are used in small quantities. The author also emphasizes that the artificial additives that are used in food by the manufacturers expose human beings to a lot of risks. Some of them have side effects such as itching, skin rashes, stomach upsets among other problems (368). The article further maintains that each manufacturer has to use the additives according to the provisions of the International Numbering System Body. I would use this source in my presentation because it is well detailed and it is found in the Emirates Journal of Food and Agriculture. Besides, it also discusses the characteristics and side effects of the additives that are used on the food products. I support Silva and Fernando's assertion of the fact that some of the additives act as preservatives to increase the shelf life of the product and to also satisfy the large demand of food products which are still a problem in some parts of the world (370).

Lerner and Torsten write an article on "Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease." The study is a confirmation of the health risks that the food additives bring to consumers, and the rate continues to increase due to increased use of artificial chemicals by the food processing companies (Lerner and Torsten, 479). The author includes detailed information on how the various artificial additives affect health and immunogenic problems. A lot of emphases is put on the products that have lasted on the shelf for a long time; the report shows that they directly expose consumers to the infection. The source is likely to help my audience to have evidence from real experience on the increased cases of the autoimmune disease that is caused by artificial additives (485). The source is credible because it is derived from the Science Direct Journal that features well-researched articles by qualified authors.

Conclusion

The World Health Organization wrote a report on the Evaluation of certain contaminants in food. The report shows that there are food chemicals that are non-detected and non-quantified which makes it difficult to determine the daily intake of nutrients that they take. The article further provides a list of contaminants and chemicals that are found in the additives and are not accounted for by the companies. The information provided in this article is unique information that is not found in other sources to the audience. In addition to this, the World Health Organization has vast resources that enable it to conduct research that is comprehensive and thus reliable. I plan to use the source to emphasize that as much as the nutrients are important to the human body excessive consumption of artificial additives is harmful to the human body.

Work Cited

Carocho, Marcio, Patricia Morales, and Isabel CFR Ferreira. "Natural food additives: Quo Vadis?" Trends in Food Science & Technology 45.2 (2015): 284-295.

Lerner, Aaron, and Torsten Matthias. "Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease." Autoimmunity reviews 14.6 (2015): 479-489.

Nadia Shaheen Koyratty, Bibi, Badroonesha Aumjaud, and Shalini Amnee Neeliah. "Food additive control: a survey among selected consumers and manufacturers." British Food Journal 116.2 (2014): 353-372.

Silva, Maria Manuela, and Fernando Lidon. "Food preservatives-An overview of applications and side effects." Emirates Journal of Food and Agriculture (2016): 366-373.

World Health Organization. Food Additives. "Evaluation of certain contaminants in food."