An Objective Study Of Food And Nutrition

871 Words May 3rd, 2016 4 Pages
BACKGROUND
The objective study of food and nutrition has been extensively studied over the past 100 years, and nutritional science has made great leaps. One controversial and relevant topic within nutritional science, as well as food science in 2016 is the difference between organic and conventional food. While it has been documented that organic foods may have greater micronutrient content, the macronutrient and caloric value is generally the same between organic and conational food products. (1) That is to say that an organically grown apple without the use of antibiotics and pesticides, herbicides, etc. will be more dense in micronutrients than a convectional apple grown with the addition all of the above mentioned substances. However the macronutrient and caloric value for the two apples will be roughly the same. (1) Additionally, a meta analysis conducted by Samuel Bonti-Ankomah and Emanuel K Yiridoe showed that globally people prefer food that is locally grown as opposed to shipped in from other countries. (5)
While it is easy to make the argument that organically grown produce and free range/pasture raised appropriately fed and treated animal products are superior for health and the environment, the subjective qualities of a meal prepared with organic versus convectional food has been very under studied. Indeed, many farmers, chefs, foodies, and food experts will make the claim that food raised and produced with more “care” lead to a better overall dining experience,…
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