In their haste to move from one class to another, college students are notorious jaywalkers. The majority of the time nothing of consequence happens. However, nearly 60% of pedestrian accidents involve attempts to cross a street at either an intersection or between intersections. Usually it is the pedestrian’s fault when an accident occurs. Pedestrians make poor choices on when and where to cross streets, or they do not adequately observe traffic before attempting to cross. The student who darts suddenly from between two parked cars puts the motorist at a distinct disadvantage for both seeing him or her and for stopping the vehicle. Another invention of modern society, the stereo headset, causes users to be unaware of traffic noise and other sounds that alert them to possible hazards or dangers.

The obvious implications are to be extremely careful when crossing an intersection or street. Remaining alert at all times, not wearing stereo head sets, crossing only at designated crosswalks, and not entering the street from between parked vehicles are important safety precautions. When walking or jogging at night, you should wear light-colored clothing. Even better is to wear a jacket or other apparel with reflective strips that provide illumination for oncoming motorists. It may seem redundant, however, statistics indicate that alcohol was a factor in 36% of fatal pedestrian accidents involving adults. These adults had blood alcohol content (BAC) levels at or above 0.10 (legal level of intoxication in most states ).

Carjacking

One of the crimes of the 1990s that seems to be becoming more prevalent is carjacking, a crime in which someone attempts to steal a car while the driver or owner is present. Of carjackings, 45% occur on the street and another 30% occur in a parking lot or garage. A gun is used in 70% of carjackings, which makes this crime potentially violent. To protect yourself against such crime and to help reduce the risk of potential assault, you should do the following:

Keep the doors of your car locked at all times, even when you are in it.

Always park in a well-lighted, busy area. Avoid parking in underground or enclosed parking because the security may be poor. Always check the back seat before entering your car.

When walking to your car at night have a friend or a security guard accompany you. Take your friend to his or her car.

If you become lost, go to a police station or well-lighted service station for directions. Do not ask bystanders or other motorists for directions.

If you break down on the road, raise the hood, put a white cloth on the antenna, turn on your flashers, and stay in the car. If approached, lower the window slightly and ask the person to call the police. Do not get out of the car or accept a ride.

If bumped from behind and it seems to be suspicious, stay in the car and drive to a police station or well-lighted service station and ask for help.

Never pick up a hitchhiker.

Eating for Optimum

Today, we face dietary choices and nutritional challenges that our grandparents never dreamed of­ exotic foreign foods; dietary supplements; artificial sweeteners; no-fat, low-fat, and artificial-fat alternatives; cholesterol-free, high-protein, high-carbohydrate, and low­calorie products-thousands of alternatives bombard us daily. Caught in the cross fire of advertised claims by the food industry and advice provided by health and nutrition experts, most of us find it difficult to make wise dietary decisions. Just when we think we have the answers, a new research study tells us that what we thought was true probably wasn’t.

A study of more than 2,000 college student dietary practices has indicated that students often face considerable difficulty planning their own menus for eating healthfully and having the resources to prepare balanced meals. While this study provides a somewhat gloomy forecast of college student eating habits, a subsequent study of approximately 1,300 students and their nonstudent counterparts indicated that college students and graduates tended to practice more healthful habits and made more healthful food choices than did nonstudents in their area. Many of the eating behaviors from both of these studies appeared to mirror eating patterns and behaviors that these students learned in their homes.

What Do You Think?

Tim is an avid fitness enthusiast who runs 5 to 10 miles daily, lifts weights 3 to 4 times per week, and constantly talks about his quest for the perfect body. He criticizes anyone who puts mayonnaise or butter on bread, eats any form of meat, and/or eats any kind of fast food. He constantly worries about his food intake and the “fuel” that is supplying his body.

Do you consider Tim to be a healthy person? How would you assess Tim’s dietary behaviors? What factors may have contributed to his attitudes and beliefs? What aspect of his behavior would you want to change? Why? If you were to describe someone with healthy eating behaviors, what would that person be like? What kind of person do you like to associate with when it comes to eating behaviors?

The Liver

Organs which are not an integral part of the alimentary tube are vital to digestion and nutrition. Of these, the liver and its satellite gallbladder were anciently associated with vagaries of human temperament, reflected in the words “choleric,” “melancholy,” “bilious,” “jaundiced,” “liverish.” The prefix “chol-” means bile or gall. “Melancholy” literally means “black bile,” undoubtedly the most depressing kind. Happily, medical science has advanced a long way from the time when human dispositions were thought to result from combinations of the four humors - blood, phlegm, black and yellow bile.

The liver, the largest solid organ of the body, weighs about four pounds and occupies the upper part of the abdomen beneath the diaphragm. Most of it lies on the right side. It is divided by a fissure into a large right lobe and a smaller, tapered left lobe, the tip of which overlies the stomach near the esophageal junction. As anyone who has bought liver from a meat market knows, the maroon­colored organ appears to be rubbery and homogeneous. Only under a microscope do vast numbers of minute, polygonal structures called lobules become evident. Each lobule contains hundreds of liver cells, arranged like fine spokes radiating out from a central vein. The lobule is interlaced with minute bile and blood capillaries.

The liver is an incomparable chemical plant. It can modify almost any chemical structure. It is a powerful detoxifying organ, breaking down many kinds of

toxic molecules and making them harmless. It is a blood reservoir and a storage organ for some vitamins and for digested carbohydrate (glycogen) which is released to sustain blood sugar levels. It is a manufacturing site for enzymes, cholesterol, proteins, Vitamin A (from carotene) , blood coagulation factors, and other elements. In some circumstances it can resume its embryonic function of red blood cell production.

And the liver produces bile which assists digestion. Bile is an orange-yellow fluid, bitter as gall (which is another name for it), secreted by liver cells and collected through networks of fine channels into the hepatic duct. This joins with the cystic duct from the gallbladder to form the common bile duct which opens into the duodenum.

Bile is a complex fluid containing bile salts, bile pigments, and other and reused. These salts promote efficient constituents. The pigments, derived from disintegration of red blood cells, give the yellow-brown color of the feces, and are excreted. Bile salts are reabsorbed digestion of fats by detergent action which gives very fine emulsification of fatty materials. This not only assists digestion, but gives, perhaps more importantly, efficient absorption of fat elements by villi of the intestines. Bile aids in alkalinization of the intestines.

College students often face a challenge when trying to eat healthy foods. Some students live in dorms and do not have their own cooking or refrigeration facilities. Others live in crowded apartments where everyone forages in the refrigerator for everyone else’s food. Still others eat at university food services where food choices may be limited. Most students have time constraints that make buying, preparing, and eating healthy food a difficult task. In addition, many lack the financial resources needed to buy many foods that their parents purchased while they lived at home. What’s a student to do? The following sections provide advice for some of the particular problems you may face.

Fast Food: Eating on the Run

If your campus is like many others across the country, you’ve probably noticed a distinct move toward fast-food restaurants in your student unions so that they now resemble the food courts found in most major shopping malls. These new eating centers fit student’s needs for a fast bite of food at a reasonable rate between classes and also bring in money to your school.

You should recognize that not all fast foods are created equal and not all of them are bad for you. Even at the often­ maligned burger chains, menus are healthier than ever before and offer excellent choices for the discriminating eater. The key word here is discriminating. It really is possible to eat healthy food if you follow these suggestions.

Ask for nutritional analyses of items. Most fast-food chains now have them.

Order it “your way”- avoid mayonnaise or sauces and other add-ons. Some places even have fat-free mayon-naise if you ask.

Hold the cheese.

Order single, small burgers rather than large, high­calorie, bacon or cheese-topped choices.

Order salads and be careful how much dressing you put on. Try the vinegar and oil or low-fat alternative dressings. Stay away from eggs and other high-fat add-ons such as bacon bits.

When ordering a chicken sandwich, order the skinless broiled version rather than the deep-fried version.

Check to see what type of oil is used to cook fries if you must have them. Avoid lard-based or other saturated fat products.

Order the wheat buns/bread and ask them to hold the butter.

Avoid fried foods in general, including hot apple pies and other crust-based fried foods.

Opt for spots where foods tend to be broiled rather than fried.

When Funds Are Short

Balancing the need for adequate nutrition with the many other activities that are part of college life can become a difficult task. However, if you take the time to plan healthy diets, you may find that you are eating better, enjoying eating more, and actually saving money.

In addition, you can take these steps to help ensure a quality diet:

Buy fruits and vegetables in season whenever possible for their lower cost, higher nutrient quality, and greater variety.

Use coupons and specials whenever possible.

Whenever possible, shop at discount warehouse food chains; capitalize on nofrills products.

Plan ahead and avoid extra trips to the store. Make a list and stick to it.

Purchase meats and other products in volume, freezing portions for future needs. Or purchase small amounts of meats and other expensive proteins and combine them with beans and plant proteins for lower total cost, lower calories, and lower fat.

Cook large meals and freeze smaller portions.

Drain off extra fat after cooking. Save juices for use in soups and in other dishes.

If you find that you have no money for food, talk to someone at your county!city health department. Although they often restrict subsidies such as food stamps for full-time students, they may know of some alternative ways for you to get assistance.

What Do You Think?

What problems cause you the most difficulty when you try to eat more healthful foods? Are these problems that you noted in your family, too, or are they unique to your current situation as a student? What actions can you take that would help improve your current eating practices?

Ethic Food Guide Pyramids

As the world becomes more global, are becoming increasingly aware of other culture’s customs and cuisines. While the standard American food Guide Pyramid is applicable to the American lifestyle, other cultures embrace different nutritional needs. In some cases, this is because of access to different types of foods due to climate and terrain; in other cases, it may be because of different customs and traditions. For this reason, food guide pyramids have been created for a variety of populations. For example, the Latin American Diet Pyramid emphasizes fruits, vegetables, beans, and grains. Notice that specific portions are not provided for each category. The color key, instead, specifies which types of foods should be eaten at specific intervals. For the Latin diet, fruits, vegetables, beans, grains, and nuts are to be eaten at every meal. Fish and shellfish, plant oils, dairy, and poultry are to be eaten daily or less frequently, and eggs, meats, and sweets are to be eaten on occasion, or in small quantities.

The Mediterranean Diet Pyramid emphasizes daily consumption of carbohydrates such as breads, pasta, couscous, polenta, grains, and potatoes; also to be eaten daily, but slightly higher on the pyramid, are fruits, beans and nuts, and vegetables; still higher in the daily category are olive oil(in varying amounts), cheese, and yogurt. Foods to be eaten a few times per week, from bottom to top, are fish, poultry, eggs, and sweets. Redmeats should be eaten only a few times per month. Wine can be consumed in moderation.

The Asian pyramid places the most emphasis on rice, grains, fruits, vegetables, legumes, nuts, seeds, and vegetable oils. Dairy, fish, and shellfish are daily options. However, sweets, eggs, and poultry are recommended weekly, and meats, monthly.

Despite the recommendations for the various cultures, these are not necessarily recommended for the American diet. Each pyramid is applicable to its specific population. Each population has its specific needs. These pyramids accommodate both.

Genetic Engineering at a Grocer Near You

It started simply enough in the mid-1990s with a tomato called FlavrSavr that was resistant to blight, kept longer on the shelves, had more vitamin C, and tasted sweeter than previous generations. Next came new strains of beans and grains genetically engineered to have more protein, caffeine­free coffee beans, strawberries packed with extra natural sugars, and potatoes that soak up less grease when fried. Many saw this as the sign of a new wave, a seemingly endless stream of new foods genetically engineered to outperform those foods we’ve come to know … and love. Known as Genetically Modified Organisms, or GMOs, these foods represent a process of genetic engineering in which scientists break fundamental genetic barriers between species. Through a process in which genes of nonrelated species are spliced together using viruses, antibiotic-resistant genes, bacteria, and other agents, the most desirable traits are merged to create a super species.

One of the most noteworthy examples of the GMO process, the genetic engineering of a hardier corn, also garnered a great deal of controversial attention. By splicing DNA from the common soil bacterium Bacillus thuringiensis into the genes of corn, scientists have created a plant that produces the same toxin as the corn borer; a mothlike pest that can destroy the corn crops it infests. When the corn borer eats the genetically altered corn, the toxin kills it, potentially saving farmers billions of dollars and dramatically increasing crop yields. Today, more than 25 percent of the u.s. corn crop comes from genetically engineered seed.

However, just as the agricultural community thought a major problem had been solved, and as GMO corn producers were building steam, Dr. John Losey from Cornell University reported a disturbing finding. His research showed that when the larvae of the monarch butterfly also ate the corn, they, too, died or produced stunted, deformed butterflies. Environmental groups, quick La point out that what happens in the simplest species in nature also may be a harbinger of what may happen in humans, signaled an alarm, about ALL genetically modified organisms.

In recent years, controversy over GMOs has grown. Proponents of GMOs argue that these new products will make agriculture more sustainable, will help address world hunger issues by increasing crop yields, will reduce the threats from some pests and diseases, and will improve overall public health. In addition, farmers cite the cost efficiency of GMOs. Opponents retaliate with the following concerns:

Unpredictable mutations of the genetic code, causing new diseases, viruses, and bacteria.

Side effects from new toxins and allergens in foods that people will be unable to trace without proper labeling.

Increased used of chemicals on crops, resulting in increased contamination of the food supply, waterways, and soil.

Continued rise in resistance to antibiotics.

Disturbance of ecological balance and natural selection processes.

Currently, there are increasing concerns over GMO’s affect on the global population. Consumer action has temporarily halted a new GMO, known as the “Terminator Seed,” from being marketed in many regions of the world. This seed was designed to produce crops only once; hence, no seeds from adult plants are carried over to grow foods the next year, creating a perpetual new market of buyers during each planting season. Environmentalists argued that such a seed could cross-pollinate with other plants, causing massive destruction of the plant world as we know it. In addition, England, Australia, and several European Union countries have passed legislation requiring that genetically altered foods be labeled as such to allow consumers the right to choose whether they wish to eat GMO foods. Other countries, such as Japan, are fighting to ban the use of such products.

Labeled “Frankenstein Foods” by the British tabloids, GMOs have only recently begun to be examined by the American media. In the United States, consumer protection groups argue that people have a right to know whether the foods they eat have been genetically engineered and whether they pose any threats. Currently, no such labeling exists in the United States, and as many as four dozen commonly consumed GMO foods may already be on the market. For example, as many as 500,000 dairy cows per year are treated with recombinant Bovine Growth Hormone(rBGH), leading to questions over the potential transfer of the hormone to humans and related side­effects. Many states are actively lobbying to restrict rBGH use or to eliminate it completely.

Students Speak Up:

Do you think the benefits of GMO foods outweigh the arguments against them? Are you aware of what is in the foods you eat?

One of the conditions causing people great discomfort is the headache. Some headaches may be the result of injury or brain disease, but most are caused by distress, tension, anxiety, and environmental factors. Tension headaches are the most common. Caused by involuntary contractions of the scalp, head, and neck muscles, tension headaches may be precipitated by anxiety, stress, and allergic reactions. Tension headaches can often be relieved by massaging the scalp and muscles in the neck. Aspirin or other pain relievers usually alleviate tension headaches.

Migraine headaches are characterized by throbbing pain that can last for hours or even days. Nausea and vomiting occasionally occur. Migraines seem to be initiated by stress and range from mild to severe. The exact cause of migraines is unknown, but most experts believe that chemical disturbances in the brain are responsible. An abnormal drop in serotonin (a brain chemical that regulates blood vessel changes and controls pain) causes blood vessels near the surface of the brain to dilate, prompting nerve sensations that are perceived as pain. People who experience migraines may have advance warning symptoms, such as dizziness, sensitivity to flashing lights, the appearance of a blind spot, and an indescribable feeling that a headache is coming.

Cluster headaches usually cause a knifelike pain behind the eye that quickly spreads to the forehead. The pain can spread to the neck, back of the head, and even into the teeth. The nose often runs, and the involved eye tears. The pain is often described as one of the worst pains a person can endure.

Cluster headaches get their name because they occur in clusters, at least one each day and sometimes several attacks daily. The attacks begin suddenly and may last from several minutes to several hours. In extreme cases they may last a few weeks or several months. Individuals may be symptom free for weeks or months. The cause of cluster headaches is unknown, but they also appear to be related to arterial constriction and dilation.

A wide range of environmental factors may trigger headache pain. Exposure to smoke (including second-hand smoke), carbon monoxide (automobile exhaust, defective furnaces), alcohol, caffeine, and/or certain foods causes headaches in many people. Alcohol causes blood vessels to dilate, adding blood flow to irritated nerve endings. Caffeine in small amounts may help relieve headache pain by constricting blood vessels; in larger quantities (more than two cups), blood vessels dilate, which may lead to rebound headaches. Heavy coffee drinkers may experience withdrawal headaches if they try to cut out caffeine cold turkey. A progressive reduction in caffeine over the course of a week or two should serve as an appropriate acclimatization. Food triggers are most likely to be those containing amines. Amines cause blood vessels to constrict and dilate. Common dietary sources include aged cheeses, red wine, citrus fruits, and chocolates. Food additives, such as nitrates in hot dogs, smoked foods, and cold cuts, and flavor enhancers, such as monosodium glutamate (MSG), are often accused of provoking headaches.

Many illnesses can cause a headache. Sinusitis, teeth and gum problems, high blood pressure, hypothyroidism, acute anemia, Cushing’s disease, and Addison’s disease are common offenders. A complete physical exam can help identify specific medical causes. A headache should be evaluated by a physician if it is chronic, associated with a fever, accompanied by numbness or paralysis, associated with a stiff neck, interferes with thinking or memory, and/ or continues to get progressively worse.

Treatment of headache pain includes a full gamut of interventions. Techniques such as deep breathing, progressive relaxation, biofeedback, meditation, and visualization seem to help relieve the pain in some sufferers. Others stand to benefit from recently developed prescription drugs, such as sumatriptan and dihydroergotamine mesylate (DHE), which are designed to stop immediately a full-blown migraine headache. New drugs that block headache pain without negatively affecting other parts of the body are in the final stages of testing and could become available in the near future.

As we become increasingly worried that the food we put in our mouths may be contaminated with potentially harmful bacteria, insects, worms, or other not-so-nice substances, the food industry has come under fire. To convince us that our products are safe for consumption, some manufacturers have come up with “new and improved” ways of protecting our foods. How well do they work?

Food-Borne Illness

In increasing numbers, Illness in americans are becoming from what they eat, and many of these illnesses are life-threatening. Scientists estimate, based on several studies conducted over the past 10 years, that food-borne pathogens sicken between 6.5 and 81 million people and cause some 9,000 deaths in the United States annually.

Symptoms of food-borne illnesses vary tremendously and usually include one or several symptoms: diarrhea, nausea, cramping, and vomiting Depending on the virulence of the pathogen ingested and the amount that actually gets into your system, symptoms may appear as early as 30 minutes after eating contaminated food, or they may take several days or weeks to develop. Most of the time, symptoms occur between 5 and 8 hours after eating and last only a day or two. For certain populations, however, such as the very young or very old or persons with AIDS or other severe illnesses, food-borne illnesses can be fatal.

Several factors may be contributing to the emergence of increasing numbers of food-borne illnesses. According to Michael T. Osterholm, Ph.D., state epidemiologist in Minneapolis, the movement away from a traditional meat-and­potato. American diet to “heart-healthy” eating-increasing consumption of fruits and vegetables and grains-has lead to increasing demand for fresh foods that are not in season most of the year. Today, depending on the season, up to 70 percent of the fruits and vegetables consumed in the United States come from Mexico alone. The upshot is that a visit to developing countries isn’t necessary to be stricken with food­borne “traveler’s diarrhea” because the produce does the traveling. Although we are told when we travel to developing countries, “boil it, peel it, or don’t eat it,” we bring these foods into our kitchens, often without even basic washing. One of the ways food becomes contaminated is that it has been watered with contaminated water, fertilized with “organic” fertilizers(animal manure), and not subjected to the same rigorous pesticide regulations as American-raised produce. To give you an idea of the implications of this, studies have shown that E. coli(a lethal bacterial pathogen) can survive in cow manure for up to 70 days and can multiply in foods grown with manure unless heat or additives such as salt or preservatives are used to kill the microbes. There are essentially no regulations that say farmers can’t use animal manure in growing their crops.

Key factors associated with the increasing spread of food­borne diseases include:

Globalization of the food supply: Because the food supply is distributed worldwide, the possibility of exposure to pathogens native to remote regions of the world is greater.

Inadvertent introduction of pathogens into new geographic regions: One theory is that cholera was introduced into waters off the coast of the southern United States when a cargo ship discharged contaminated ballast as it came into harbor. Other pathogens may enter into aquatic life in a similar manner.

Exposure to unfamiliar food-borne hazards. Travellers, refugees, and immigrants who are in foreign countries are exposed to food-borne hazards, and in the course of traveling, bring them home with them.

Changes in microbial populations: Changing microbial populations can lead to the evolution of new pathogens. As a result, new virulence factors develop for old pathogens, or antibiotic resistance to the pathogens develops, making diseases more difficult to treat

Increased susceptibility of varying populations: People are becoming more vulnerable to disease. The numbers of highly susceptible persons are expanding worldwide.

Insufficient education about food safety: Increased urbanization, industrialization, and travel, combined with more people eating out, increase the risk of unsafe food handling and more risk of illness.

The FDA oversees the labeling of food products other than meat and poultry. With the passage of new label laws in 1992, virtually all processed and packaged foods are required to have uniform labels. This includes processed meat and poultry, which are regulated by the USDA. Guidelines for voluntary labeling of raw vegetables and fruits and fish are also available and will likely be displayed in most supermarkets.

Food Labels must indicate the manufacturer and the packer or distributor, declare the quantity of contents either in net weight or by volume, and list the common name of each ingredient in descending order of prominence. Also included is information about those nutrients most closely associated with chronic disease risk factors, that is, the amount of total fat, saturated fat, cholesterol, sodium, sugar, dietary fiber, total carbohydrate, and protein.

Food Labels are divided into two parts. The top half lists nutrients both as an amount per serving and as a percentage of the 2000 calorie daily value. With these percentages it is possible to determine each food’s contribution to the DRY. For example, a serving of chicken pot pie contains 31 grams of total fat, or 48% of the daily fat allowance of 65 grams for those consuming 2000 calories a day.

The bottom half contains the DRV for nutrients based on two diets: one for 2000 calories and one for 2500 calories. For example, total fat intake should be less than 65 grams for a 2000 calorie diet and less than 80 grams for a 2500-calorie diet.

In the past, manufacturers often used labeling ploys to deceive consumers. Currently, laws limit labels to the following six health claims 49 ; High-calcium foods may reduce the risk of osteoporosis.

A diet low in saturated fat and cholesterol may lower the risk for heart disease.

A low-fat diet may reduce the risk of some cancers.

A low sodium diet has been linked with reduced incidence of hypertension.

High-fiber foods may reduce the risk of heart disease and certain forms of cancer.

Vitamins A and C in fruits and vegetables may reduce the risk of some types of cancer.

The FDA has defined commonly used words describing calories, sodium, sugar, fiber, fat, and cholesterol in food. For example, when the word “free” is highlighted on a package in reference to calories, it means that the product yields less than 5 calories per serving; in reference to sodium, it contains less than 5 milligrams; and in reference to fat, it contains less than 0.5 grams.

Another important change in the 1992 revised food label regulations was the establishment of reference daily intakes (RDI) for protein, minerals, and vitamins. RDI values represent minimal standards for essential nutrients and replace the US recommended daily allowance (USRDA) established in 1968. RDI figures are based on the average RDA value set for a nutrient that spans a particular age range. Food package labels contain RDI values as a basis for comparing the nutrient values in food. DRVs and RDIs collectively are called daily values (DVs).

Serving sizes are also now standardized. Rather than being arbitrarily defined by the manufacturer, the FDA has set serving sizes for 139 food and drink categories based on surveys of what people actually eat. Consequently, serving sizes are more realistic than ever before, and they permit comparison shopping.

Even with the improvements in label laws, the unwitting consumer can still be misled. Some examples 50 follow. When a popular brand of potato chips no longer met the criteria for “light,” it changed its name from “light chips” to “right chips.” A brand of margarine changed its name from “brand … Light” to “brand … light taste.” (Manufacturers can still use light to describe taste, texture, or color.)

A brand of brownie mix states that it is low-fat. But the fine print says that’s per serving of the mix alone. Once an edible brownie is created by adding vegetable oil, its fat-gram content more than triples. And, some foods promise fruit or other ingredients but deliver only flavor. Contrary to the pictures on package containers, one brand of strawberry frozen yogurt has no real strawberries; a brand of blueberry pancakes has no berries.

Conclusion:

Although labels have improved dramatically during the past several years, they still fall short in several areas. Although deception in old labels was more obvious, today’s labels challenge consumers to apply a higher level of discrimination to sort between fact and fantasy.

Food irradiation involves treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays. The killing effect on microorganisms rises with the power of the rays, which are measured in rads(radiant energy absorbed). Irradiation lengthens food product’s shelf life and prevents microorganism and insect contamination. Because this results in less waste, the food industry can make higher profits while charging consumers lower prices. It is also claimed that irradiation will reduce the need to use many of the toxic chemicals now used to preserve foods and prevent contamination from external contaminants.

The following foods have already received approval for irradiation by the Food and Drug Administration: fresh produce such as strawberries, potatoes, and other perishable foods; poultry and some seafood(in which salmonella is a serious problem); and pork(to kill off the parasite trichina). Many spices and herbs have been irradiated for years, and grains, vegetables, and frozen foods are already targeted for irradiation in the near future.

The long-term side effects of irradiation are unknown. Although irradiation doesn’t actually make your food radioactive, it does damage its molecular structure, creating new substances known as free radicals. Free radicals have been implicated in certain types of cancers, and diseases of the liver and kidney in animal studies, but, to date, no studies of the toxicity of irradiated foods on humans have been done. While the health effects of irradiated food may not be known for many years, the long-term impact of the proliferation of radioactive material on our environment must be considered.

Food Additives

Additives generally help to reduce the risk of food-borne illness(i.e., nitrates added to cured meats), prevent spoilage, and enhance the ways foods look and taste. Additives also are used to enhance nutrient value, especially when the benefits are so great for the general public. A deficiency can be a terrible public health problem, and a solution is relatively easy to administer.

One of the newest additives to our daily food is folate, which is produced by plants and yeasts. Folate is believed to offer many health benefits, including but not limited to reducing the risk of neural tube defects, certain anemias, cervical dysplasia, and heart attacks. The best sources of folate are fruits and vegetables, particularly beans, spinach, and broccoli. Many multivitamin supplements also supply this amount. Recently, the Public Health Service took the recommendation one step further by approving the addition of folate to flour.

Although the FDA regulates additives by effectiveness, ability to detect them in foods, and safety, there are continued questions about those additives put into foods intentionally and those that get in unintentionally before or after processing.

Intentional Food Additives:

Antimicrobial agents: Substances like salt, sugar, nitrates, and others that tend to make foods less hospitable for microbes.

Antioxidants: Substances that preserve color and flavor by reducing loss due to exposure to oxygen. Vitamin C and E are among those antioxidants believed to play a role in reduced cancer and cardiovascular disease. BHA and BHT are additives that also are antioxidant in action.

Artificial colors

Nutrient additives

Indirect Food Additives:

Substances that inadvertently get into food products from packaging and or handling.

Dioxins: Found in coffee filters, milk containers, and frozen foods.

Methylene chloride: Found in decaffeinated coffee.

Hormones: Bovine growth hormone(BGH) found in animal meat.

Food irradiation Treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays to kill microorganisms.

Food allergies Overreaction by the body to normally harmless proteins, which are perceived as allergens. In response, the body produces antibodies, triggering allergic symptoms.