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Essay / Research Paper Abstract
3 pages in length. More than one hundred years ago, just after the turn of the twentieth century, culinary science recognized the cause and effect of proper nutrition equating to good health. Although the extent of this knowledge may not have been as vast as it is today, that it was even a component of culinary in any way indicates a strong association between the art of cooking and the healthfulness it instills. Bibliography lists 5 sources.
Page Count:
3 pages (~225 words per page)
File: LM1_TLCnutrihlth.rtf
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Although the extent of this knowledge may not have been as vast as it is today, that it was even a component of culinary in any way indicates a strong
association between the art of cooking and the healthfulness it instills (Eich Drummond et al, 2009). Many of us pass through the better part of life before we have
learned to observe properly the conditions of right living or are aware of the importance of adequate nutrition...Life is a fight against disease, and Nature has provided that life shall
win if given about half a chance (Boston Cooking School, 1907). What people choose to feed their bodies makes a tremendous impact
upon how those bodies perform. Fueling all corporeal functions, the type, quantity and nutritive value of food can either fortify a body or compromise it until it becomes vulnerable
to disease (Lakhan et al, 2008). Even then, the composition of food is such that it can help to once again restore health when the body has undergone trauma
or disease. There are a number of ways to illustrate the cause and effect of nutrition and the overall concept of well being; changing the way people eat by
introducing them to more bioavailable food sources is but one of many aspects inherent to culinary science. For example, diet and lifestyle can reflect a more healthful approach and
significantly alter the crippling influence of arthritis. Attention-deficit hyperactivity disorder (ADHD) has proven to be greatly influenced by diets comprised of simple carbohydrates and processed foods; when children are
put back on programs where they consume whole foods in their original and most bioavailable form, they experience a significant turn-around in focus, temperament and overactive tendencies (Jacobson, 2009).
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