CA Functional Foods Essay

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DescriptionFunctional Foods Library Database Research Assignment
50 Points
What are Functional Foods?
Functional foods are foods that have a potentially positive effect on health beyond basic
nutrition. For example, foods that claim to give you energy, help you lose weight, improve skin
and hair, increase muscles, improve the immune system, slow the aging process, and improve
bone health. These foods are often high in probiotics, phytochemicals, antioxidants, and foods
that are high in fiber. A familiar example of functional food is oatmeal because it contains
soluble fiber that can help lower cholesterol levels. Some foods are modified to have health
benefits (cereal, eggs, juice). An example is orange juice that has been fortified with calcium for
bone health.
Proponents of functional foods say they promote optimal health and help reduce the risk of
disease. The Food and Drug Administration regulates the claims that manufacturers can make
about functional foods’ nutrient content and effects on disease, health, or body function. If you
want to try functional foods, choose wisely. And keep in mind that while functional foods may
help promote wellness, they can’t make up for poor eating habits.
Assignment
1. The student will select one Functional Food to evaluate. (A list has been provided)
2. Use the Cuyamaca College Library Database,
https://www.cuyamaca.edu/academics/library/index.php. Choose two library sources
(research study, magazine, or news article) on the functional food.
3. Read your 2 library sources and identify 2 health benefits the food provides.
4. Write a two-page essay, double-spaced, 12 font, and 1-inch margins. Write using an
essay format. Write 1 paragraph for each of the 2 benefits you identified about your food.
Include an introductory paragraph and a conclusion paragraph. (30 points)
Do not use lists or bullets. Use the two pages for your essay. Please, only put your name
at the top of the page.
5. Create a list of Works Cited using MLA Format and include the following
information: Authors names, the title of the article, journal name, volume number, page
numbers, date of the article, and the URL link to your sources. The Works Cited goes on
page 3 and is not part of your 2-page essay. (20 points)
1
Functional Foods Library Database Research Assignment
50 Points
Do not overuse quotations. Be sure to use citations for every quotation. I want
you to use your own words. However, even when you paraphrase, you need to
use a citation.
YOUR TASK: Your research essay will describe the benefits of functional foods.
ORGANIZATION OF ESSAY
Paragraph 1: Introduction: (3-5 sentences)
•
•
Interesting fact about the food
Describe your superfood or functional food
Body Paragraph 2: (4-6 sentences)
•
•
Topic sentence about health benefit #1
Statements of support from your library sources.
Body Paragraph 3: (4-6 sentences)
•
•
Topic sentence about health benefit #2
Statements of support from your library sources.
Paragraph 4: Conclusion: (3-5 sentences)
•
•
Summarize the findings of your research.
Give a final statement about your food.
YOUR Works Cited page
•
List every source used in MLA format and attach as a separate page to the essay.
Important Notes:
Statements of support must come from your Cuyamaca Library
Database sources.
Don’t forget that plagiarism is cause for failure. This must be your paper
written in your words.
2
Functional Foods Library Database Research Assignment
50 Points
List of functional Foods
Artichokes/Glutathione
Beets/Betaine
Bone Broth/Collagen
Mushrooms/Selenium
Salt/Electrolytes
Gouda Cheese/Vitamin K2
Sumac/Antioxidant
Cocoa/Polyphenols
Indian Gooseberries/Antioxidants
Ceylon Cinnamon
Pecans
Turmeric/Curcumin
Baobab Fruit/Vitamin C
Chia Seeds/Amino acids
Sorghum
Purple Corn/Anthocyanins
Watercress/Phenylethyl isothiocyanate
Chinese Cabbage/Iron
Chard/Syringic acid
Beet Greens/Vitamins and minerals
Spinach/Zinc and niacin
Chicory/Vitamins A and K
Green Leaf Lettuce/Nitrate
Parsley/Vitamins and minerals
Alfalfa/Amino Acids
Romaine Lettuce/ Folate
Collard Greens/anti-inflammatory
Turnip Greens/Glucosinolates
Mustard Greens/Antioxidants
Wheatgrass/Micronutrients
Chives/Vitamins and minerals
Kale
Chlorella/Phytonutrients
Greek Yogurt/Probiotics
Blueberries/Antioxidants
Acai Berries
Dark Chocolate/Flavonoids
Salmon/Omega-3 fatty acids
3
Functional Foods Library Database Research Assignment
50 Points
Flaxseeds/Lignans
Bee Pollen/Vitamins and minerals
Eggs/Amino Acids
Apples/Antioxidants
Lemons/Vitamin C
Avocados/Potassium
Watermelon/Electrolytes
Carotenoids
Dietary Fiber
Plant Stanols/Sterols
Phytoestrogens
Fortified Orange Juice
Fortified Cereal
Oats
Soy
Tomatoes
Garlic
Broccoli
Cranberry
Tea
Grapes
Protein Powder
4

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DescriptionFunctional Foods Library Database Research Assignment 50 Points What are Functional Foods? Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. For example, foods that claim to give you energy, help you lose weight, improve skin and hair, increase muscles, improve the immune system, slow the aging process, and improve bone health. These foods are often high in probiotics, phytochemicals, antioxidants, and foods that are high in fiber. A familiar example of functional food is oatmeal because it contains soluble fiber that can help lower cholesterol levels. Some foods are modified to have health benefits (cereal, eggs, juice). An example is orange juice that has been fortified with calcium for bone health. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. The Food and Drug Administration regulates the claims that manufacturers can make about functional foods’ nutrient content and effects on disease, health, or body function. If you want to try functional foods, choose wisely. And keep in mind that while functional foods may help promote wellness, they can’t make up for poor eating habits. Assignment 1. The student will select one Functional Food to evaluate. (A list has been provided) 2. Use the Cuyamaca College Library Database, https://www.cuyamaca.edu/academics/library/index.php. Choose two library sources (research study, magazine, or news article) on the functional food. 3. Read your 2 library sources and identify 2 health benefits the food provides. 4. Write a two-page essay, double-spaced, 12 font, and 1-inch margins. Write using an essay format. Write 1 paragraph for each of the 2 benefits you identified about your food. Include an introductory paragraph and a conclusion paragraph. (30 points) Do not use lists or bullets. Use the two pages for your essay. Please, only put your name at the top of the page. 5. Create a list of Works Cited using MLA Format and include the following information: Authors names, the title of the article, journal name, volume number, page numbers, date of the article, and the URL link to your sources. The Works Cited goes on page 3 and is not part of your 2-page essay. (20 points) 1 Functional Foods Library Database Research Assignment 50 Points Do not overuse quotations. Be sure to use citations for every quotation. I want you to use your own words. However, even when you paraphrase, you need to use a citation. YOUR TASK: Your research essay will describe the benefits of functional foods. ORGANIZATION OF ESSAY Paragraph 1: Introduction: (3-5 sentences) • • Interesting fact about the food Describe your superfood or functional food Body Paragraph 2: (4-6 sentences) • • Topic sentence about health benefit #1 Statements of support from your library sources. Body Paragraph 3: (4-6 sentences) • • Topic sentence about health benefit #2 Statements of support from your library sources. Paragraph 4: Conclusion: (3-5 sentences) • • Summarize the findings of your research. Give a final statement about your food. YOUR Works Cited page • List every source used in MLA format and attach as a separate page to the essay. Important Notes: Statements of support must come from your Cuyamaca Library Database sources. Don’t forget that plagiarism is cause for failure. This must be your paper written in your words. 2 Functional Foods Library Database Research Assignment 50 Points List of functional Foods Artichokes/Glutathione Beets/Betaine Bone Broth/Collagen Mushrooms/Selenium Salt/Electrolytes Gouda Cheese/Vitamin K2 Sumac/Antioxidant Cocoa/Polyphenols Indian Gooseberries/Antioxidants Ceylon Cinnamon Pecans Turmeric/Curcumin Baobab Fruit/Vitamin C Chia Seeds/Amino acids Sorghum Purple Corn/Anthocyanins Watercress/Phenylethyl isothiocyanate Chinese Cabbage/Iron Chard/Syringic acid Beet Greens/Vitamins and minerals Spinach/Zinc and niacin Chicory/Vitamins A and K Green Leaf Lettuce/Nitrate Parsley/Vitamins and minerals Alfalfa/Amino Acids Romaine Lettuce/ Folate Collard Greens/anti-inflammatory Turnip Greens/Glucosinolates Mustard Greens/Antioxidants Wheatgrass/Micronutrients Chives/Vitamins and minerals Kale Chlorella/Phytonutrients Greek Yogurt/Probiotics Blueberries/Antioxidants Acai Berries Dark Chocolate/Flavonoids Salmon/Omega-3 fatty acids 3 Functional Foods Library Database Research Assignment 50 Points Flaxseeds/Lignans Bee Pollen/Vitamins and minerals Eggs/Amino Acids Apples/Antioxidants Lemons/Vitamin C Avocados/Potassium Watermelon/Electrolytes Carotenoids Dietary Fiber Plant Stanols/Sterols Phytoestrogens Fortified Orange Juice Fortified Cereal Oats Soy Tomatoes Garlic Broccoli Cranberry Tea Grapes Protein Powder 4 Purchase answer to see full attachment

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