Critique

Health Education Research

By: Hanna Marie Benamira

J Shepherd, A Harden, R Rees, G Brunton, J Garcia, S Oliver, A Oakley, Young people and healthy eating: a systematic review of research on barriers and facilitators, Health Education Research, Volume 21, Issue 2, 1 January 2006, Pages 239–257.

The research, Young people and healthy eating: a systematic review of research on barriers and facilitators by J Shepherd, A Harden, R Rees, G Brunton, J Garcia, S Oliver, A Oakley, was conducted to examine the barriers to, and facilitators of, healthy eating among young people (11–16 years).

The aim of this paper is to know and review about the obstacles to have a healthy eating among young people. The research showed that there are improvements in knowledge and increase in healthy eating but there  are differences when it comes to the gender. The author also stated the obstacles to healthy eating which include the poor school meal provision, relative cheapness and personal taste preferences for fast food. The methodology that was used to conduct the study is a systematic mapping. Strict evaluation is required just to assess the effectiveness of increasing the availability of affordable healthy food in the public and private spaces occupied by young people.

The author/s let us identify the negative effects of not having a healthy food intake in the body and if there are people who will going to take action then, there are no longer young people will have a not healthy body.

The research was good because it allows us to know that there are negative effects in the health growth and cognitive development. The author/s influenced us that the negative effects of not having a healthy food intake will result to more problems in the future. To such a complicated issue the author/s sums up well by saying the things that will happen if this unhealthy food intake by young people continues. So ultimately there’s no reason for us to disregard this issue and take action even if were just a simple person. The author recommended that we can help poor young people to intake a healthy food and that is to provide a healthy food that  they can afford but, the thing is this paper does not translate easily to our everyday life because we also need to make a living for our own. Well, it appear as a concrete guideline for the people who really wants to help and do have a lot of money to provide the things that is needed to help poor young people.

Over all, the author/s does clearly stated the negative effects of unhealthy intake of food by the young people so they recommended that we also need to provide healthy foods that the poor young people can afford so that they can intake healthy foods too. The piece was very relevant discussed with and it is very convincing in theory and it is very straight to the point when approaching with the complex problem.

 

Critique

Rhythm in our Body

By: Amabelle Mirzi Bautista

Eating is a human’s daily basis in getting the needed nutrients and the needed energy for the whole day. Usually our parents told us that we should eat every three to four hours but is eating every moment is really healthy or doing it will only makes us suffer? Is it only the food that is harmful? Or is it the way how we eat? Or maybe we, humans, are not following the real rhythm of our body? Recently, Anahad O’Connor who is known to be a journalist and a staff reporter in New York Times has posted an article in the internet. First off, Anahad O’ Connor’s biography states that, he joined the NYT in year 2013 and he writes about health, fitness, nutrition, epidemiology, and science. Before joining the NYT he was a neuroscience with a psychology degree at Yale University. Also, upon looking at his data, Anahad O’connor, has already published four different books related to the food industry and to world myths. He started publishing at the year 2007 and his latest book was published last 2010. His book “The 10 Things You Need to Eat” was his New York Times Bestseller in the year 2010. As of now his article entitled “When We Eat, or Don’t Eat, May Be Critical for Health” posted last July 24, 2018 answers the questions given above.

“When We Eat, or Don’t Eat, May Be Critical for Health” revolves around the book, The Circadian Code. It is revealed by Dr. Satchidananda Panda, a professor at the Salk Institute and an expert on circadian rhythms research. The book includes the experimental researches where scientist will test people and animals connected to the circadian rhythm. As reading further in the article made by O’Connor he is trying to inform people about the circadian rhythm and to suggest should follow the circadian code because of its advantages or its health factors.

As mentioned earlier, Anahad O’Conner is the author of “When We Eat, or Don’t Eat, May Be Critical for Health”.  The content of his work is objective because he based his statements to the experiments of scientists starting from animals to humans. Seemingly, the aims of his work are to inform people about the book “The Circadian Code” and how this circadian rhythm does affect our body. His approach in doing the article is collecting the highlights of the book including the needed information to know first, the statements of the scientists that generalize the whole topic of the book and the experiments that are conducted to prove their study. The way sequenced the whole article is effective because the way he write his work really catches the attention of his audience/reader even though it is a long article yet, it could have been better if he first stated the experiment made by Dr. Panda in 2012 using the identical mice than stating first the experiment involving healthy adults because  it is more logical to say that “if it works on mice will it work on people too?” than thinking “if it works on people will it work on animals too?”. There are types of readers that if the author has already stated the biggest proof that he has the readers will start to neglect the following small proofs that you are giving next. For that reason, logical sequencing, even in giving proofs is important because situations like these may happen. Overall, the way of his collection of data of the book, research, or study is well structured, aside from how he put together the data collected he wrote it in the way his audience can read it with much more understanding and include some examples related to the statement yet not confusing his readers. For example:

““If you’re constantly eating at a time of day when you’re not getting bright light exposure, then the different clock systems become out of sync,” she said. “It’s like one clock is in the time zone of Japan and the other is in the U.S. It gives your metabolism conflicting signals about whether to rev up or rev down.”

Most people know what happens when we disrupt the central clock in our brains by flying across multiple time zones or burning the midnight oil: Fatigue, jet lag and brain fog set in. Eating at the wrong time of day places similar strain on the organs involved in digestion, forcing them to work when they are programmed to be dormant, which can increase the risk of disease, said Paolo Sassone-Corsi, the director of the Center for Epigenetics and Metabolism at the University of California, Irvine.”

In the statement above we can see that O’Connor had taken quoted something from the study and then he supports the quoted statement with example and facts that are connected to it.

O’Connor’s article, “When We Eat, or Don’t Eat, May Be Critical for Health” , is highly informative because it states that what we eat is not only the factor that affects our health. When we eat or don’t eat affects it too because following the rhythm of our body is to avoid conflicts such as different illnesses. It also states that, every organ in our body has its own clock to work on a daily basis. Once changed or used too much it may cause major negative changes in our body. For the reason that we should always keep in mind the successful experiments that show the differences between having a time-restricted regimen than having none because those experiments are the proof of how to have a good diet for a person’s health. In some circumstance, O’Connor should not neglect the sequencing of his examples for proofing because it is one of the most important parts of an article the supporting detail. Overall his work is well-structured because he has given all the terms that the readers needs to know, he has put the word into his own understanding, he has quoted some statements from the scientists itself, and he has collected other facts and studies related to the topic.

References:
https://www.nytimes.com/2018/07/24/well/when-we-eat-or-dont-eat-may-be-critical-for-health.html?rref=collection%2Ftimestopic%2FFood

https://www.nytimes.com/by/anahad-oconnor

https://www.penguin.co.uk/books/1116342/the-circadian-code/

Critique

“Culinary Internships Give Students a Taste of Restaurant Business”

By: Patrick John Fronda

The article is all about the internships at culinary students to restaurant business. The article was made by Kimberly Browner, April 24, 1997. It is all about the experience of the students to restaurant business. Where the students of the Aliso Niguel High school made an internship program. To teach their students in running a restaurant business.

 

The article made, describes the experiences of the students of the Aliso Niguel High School about their special luncheon of starting an internship program, to teach their students in running a restaurant business. Where the students spend 15 hours a week working at local restaurants as a part of their Culinary Arts Department Curriculum. In the article the writer also shows some of the aspects of Culinary Industry that the students can get or acquire in doing the internship.

 

In the article that Kimberly Browner made it shows some exact detail, like what school students went, also you can see how much time students spend in doing the internship, and it describe the feelings of the students in while doing their work. In the article the author writes the aspects that the student who’s having the Culinary Internship can acquire or get in having a restaurant business program. The article gives detailed information about the experience of the students, which this is the main point of the article and it also gives additional details, like what food did the students made for the 60 guests and what they feel while doing it. Even though the details look stated completely, some of the information is not clearly stated. The first paragraph of the article starts with a sentence that describes what’s happening inside the kitchen, it’s a very short introduction but it gives connection in the topic and the main idea of the article.

 

 

The article he made is subjective type that is based on the personal feelings of the students and personal experience. The overall evaluation of the article is average, because it’s all about personal experience. The article just misses some details in what students got after the internship, also the article misses some understanding ideas and the ending or the conclusion is not totally clear. The article is good, the opinions in the critical evaluation is to provide guide in the next article.

Critique

“Kitchen Sounds: The Orchestra of Cooking & Eating”

By: Jan Margaux Encallado

The article that I have is all about the sounds that are made in the kitchen. Sara Kate Gillingam was the author of that article. Her article was published at April 11, 2013. She is a food writer based in New York City. She also a author three cook books which is the “The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking (Clarkson Potter)”.

This is an article is for a cooking website which is Kitchn. It shows in the article the different sounds that were made in the kitchen. It talks about the senses that were used when cooking and also she also says that she loves the sound of the kitchen. Every time she heard different kitchen noise she gets excited and wants to record every sound.

What I have notice in the article is that it is really interesting especially to our course. As we cook every day we didn’t notice those simple things. The sound of the food that is being cooked, the sight of the texture of the food and the taste and flavour of the food we eat. I also noticed that the author is very passionate of what she is writing. She is really into cooking that’s why I find the article interesting. She describes every simple techniques of cooking very well. The article is also not structured and an informal type of essay.

Overall, the article is interesting. It shows the simple things that we didn’t notice while we cook foods. It makes us appreciate the simple things with food. The article is amusing too, by the way she describe the way the food is prepared. I recommend this article to every culinary or hrm students. It will make them appreciate the simple things we do as we prepare foods