Chocolate Reflection Papers

As kids just about everybody enjoyed that sweet tasting drink, chocolate milk. Today even adults enjoy the drink. Why do so many people of all ages appreciate the taste? Probably because its chocolate and milk combined, so whats not to like! Chocolate milk has been around since the early 1700s when it first saw the light of day in Jamaica, but Purity’s brand has been around since 1946 with its headquarters being in Nashville Tennessee. The time between the 1700s to 2016 the taste has not changed very much, but the products ingredients have changed. Although Purity's chocolate milk is a tasty drink, the ingredients in the packaging as well as the milk itself may raise suspicion, or concern, if one is following Michael Pollan’s food rules

Chocolate was previously considered a “delectable symbol of luxury, wealth, and power” (Klein) in the 1500s. Using modern technology, it is now easily produced. While

The state of the American Health in the U.S has become an increasing concern of many Americans. An article entitled “11 Facts about American Eating Habits,” addresses the state of food in the U.S by stating, “Healthiness of the food we eat decreases by 1.7 percent for every hour that passes in the day.” Experts and scientists in the U.S has raised questions about regarding the different ways food is now being produced. While individuals are usually not aware of the ingredients that food contains, many people continue to have unhealthy eating habits. In the past few decades, food production has included numerous artificial ingredients that are said to be the cause of various health problems. Various artificial ingredients that are commonly

“Chocolate is cheaper than therapy, and you don’t need an appointment.” So many people love the taste of chocolate, yet in some schools around the world chocolate milk is being banned. To many the taste of chocolate helps soothe stress and many students need that because school can be stressful at times. Chocolate milk benefits schools and it should not be removed because it is cheap and affordable, healthy, and reduces stress.

While Europe and the United States account for most chocolate consumption, the confection is growing in popularity in Asia and market forecasts are optimistic about the prospects in China and India (Nieburg, 2013, para 9). According to the CNN Freedom Project, the chocolate industry rakes in $83 billion a year, surpassing the Gross Domestic Product of over a hundred nations (“Who consumes the most chocolate,” 2012, para 3).

We all encounter chocolate in our daily life, and whether we want to admit it or not, chocolate has been a major part of history, and it is still seen today.

This activity is to teach participants how to understand what their food label means. This activity will be a part of the “Are you smarter than a Food Label”. Participants who take part in learning about how they can better understand their food label and will be given a goodie bag which consist of a granola bar, bottle water, Crystal Light and pencil, while supplies last. Copies of “The Nutrition Fact Label” will be available on the table. This activity will be used to draw participants into taking part of the “Are you Smarter than a Food Label”

The Road to Brown tells the story of the millions of nameless blacks who faced devastating hardships caused by Jim Crow, which simply robbed them of the rights granted by the 14th and 15th Amendments. Under the "separate but equal" doctrine of the Supreme Court's 1896 Plessy v. Ferguson decision, black citizens were denied the right to vote, to attend white schools, to be buried in white cemeteries, etc. Those who objected were liable to be lynched. The era of Jim Crow provoked men such as, Charles Houston to fight back for those who were unable.

Research has proved that humans have been consuming cocoa for over 2600 years from once upon a time being used as currency to becoming serious pirate loot to being the key ingredient along with sugar in producing chocolate today.

As of October 2012, Andrea Torres, director of new product development at Montreaux Chocolate USA, needs to recommend whether or not the company should pursue a new product launch in the United States. The new product, a 70% cocoa dark chocolate with fruit product, has been tested because of “its heightened revenue potential, better alignment with health and wellness initiatives, and strong consumer acceptance of the proposition” (Quelch 7). This memo will address the

Chocolate became “a respected scholarly subject” only in recent decades suffering from “puritanical prohibitions” of discussing food or writing about it that were recognized standards of behavior in the Western world. The reviewed book The True History of Chocolate is a valuable addition to what the public knows or, rather, does not know about chocolate, with an interesting historical background that makes an entertaining and useful reading and extends one’s knowledge of things we use daily, sometimes without realizing their long history of evolution and multiple meanings.

According to cnn.com (2000), in addition to antioxidants, one of the fats found in chocolate, called stearic acid, may increase healthy cholesterol (HDL), and make bad cholesterol levels (LDL) less susceptible for oxidation, which leads to clogged arteries. This is the opposite effect one

Fiona Balloch requested the report to be generated to provide information on the structure of Joy of Chocolate and CG Chocolates. The purpose of the

Hypertension or chronic pressure plays devastation all in all body and can prompt cardiovascular ailment, stroke, and dementia. The magnesium and the flavanols in dark chocolate are the ones to enhance vascular capacity and enable lower blood pressure.

In a 2000 edition of Science News Journal, Janet Raloff supports the benefits of chocolate with the findings of antioxidants within chocolate, “Chocolate and cocoa powders are derived from beans that contain healthy quantities of antioxidants called flavonoids which have cardiovascular benefits” (188). She continued to state that these flavonoids are more powerful in chocolate than in vitamins, some teas, or wines. Dark chocolate can also help decrease the amount of blood clots in the heart due to the amount of antioxidants, which delay or prevent cell damage. In the December 1999 Journal of Agricultural and Food Chemistry, Vinson supported this in an earlier research supporting that “The