The Research on Organic Foods
The research on organic foods is relevant because it provides information on its benefits thereby allowing for a comparison to be made with crops produced with conventional cultivation techniques. Over the years, the significance of organic agriculture has increased due to the increase of diseases that are caused by the implementation of technology in crop production. The use of chemical-based fertilizers, pesticides and genetically modified organism (GMOs) has increased the spread of cancer and other health-related issues. Therefore, OFs are different in that they use cultivation techniques that are environmentally friendly thereby resulting in healthy foods.
Inquiry Questions
The inquiry questions are: What is the health benefit of OFs? How is OFs produced? Where are these food substances found? What are the safety measures put by regulatory authorities? The research was conducted beginning from 26th of February to 2nd March 2018. The items in the references include the health benefits of OFs, the technology applied in growing of organic foods, and the regulatory measures put in the cultivation and sale of OFs. Three of the sources used are from reputable organizations while one is a journal article.
Annotated
Bibliography
Eat Right Ontario. Understading Organic Foods. 18 October 2017. Document. 27 February 2018. .
Summary
Organic and conventional or inorganic foods are different due to the processes and methods used to produce the substances. For instance, OFs such as eggs, meat, vegetables, milk, and fruits are produced without applying genetically modified organisms, growth hormones, antibiotics or ionizing radiation to preserve the farm produce. Additionally, the plants are not sprayed with human-made fertilizers, herbicides, and pesticides, but instead, organic pesticides are used are used to protect the produce against pests (Eat Right Ontario). Many people suggest that organic foods have a better taste than conventional produce because it is fresh and locally produced.
Evaluation and Response
The source was written by a group of dieticians registered in Canada and based in Ontario. The information is retrieved from the website of a reputable organization which has a partnership with the Canadian authorities which financially supports and acknowledges their services. The information displayed on their website is recognized by the association of registered professional dieticians based in the country. Therefore, its peers have academically evaluated the articles presented on the site. The extract is current because it was written on the 18th of October 2017 which is less than five years ago. The information is published in an online webpage in a website owned by the Eat Right Ontario organization (Eat Right Ontario).
The source provides data on the techniques used to cultivate the food substances and compares the methods with that used by non-organic farmers thereby illustrating how organic food is different. It further highlights several cultivation practices that are used by inorganic farmers but are not present in organic crop production. The Canadian government (provides regulation) and farmers are the stakeholders represented in the article. I still need to determine the difference between the nutritious value of both organic and non-organic foods.
Mayo Clinic. Organic Foods: Are they Safer? More Nutritious? 18 April 2017. Document. 27 February 2018. .
Summary
The extract outlines the various farming techniques that make OFs to be different from their traditional counterparts. The practices include the use of traps or predatory insects to eliminate pests, the application of plant and animal waste as green manure to enhance soil fertility, plant rotation to interrupt the cycle of diseases and pest and the use of mulch to minimize the growth of weeds. Additionally, particular synthetic and natural pesticides approved by the United States Department of Agriculture (USDA) for farming are used as a last resort. Multi-ingredient organic substance manufactured by various firms are classified by the USDA where labels are given to products depending on the percentage of organic ingredients in the manufactured goods. Therefore, the outlined practices make OFs to be different (Mayo Clinic).
Evaluation and Response
The source is reputable because it is obtained from a reputable organization called Mayo Clinic that comprises of medical professionals who specialize in safety and nutritional value of food substances. The authors of the article are the staff members of Mayo clinic who have many years of experience. The extract is recent because it was published on the 18th of April 2017 which is less than twelve months ago. Data is presented in the form of a research summary. The extract contributes to the research question by illustrating the difference between the traditionally grown crops and the OFs in regards to safety and nutrition (Mayo Clinic). An investigation of the regulatory bodies such as the USDA is done to determine the regulation put in place to ensure that the unique nutritional value of OFs is upheld by multi-ingredient products that claim to be organic. The stakeholders presented in the research are medical personnel and in particular, the doctors and nurses in the clinic. I further need to determine the cost of producing organic foods.
Robinson, Lawrence, Jeanne Segal and Robert Segal. Organic Foods: What You Need to Know. 27 October 2017. Document. 27 February 2018. .
Summary
The extract provides a review of the benefits of OFs that make them different from other conventionally produced crops. The presence of high concentrations of antioxidants in OFs provides more beneficial values than non-organic foods. Therefore, individuals who are allergic to chemicals, food or preservatives can consume OFs as a remedy since the symptoms of allergic reactions are minimized or inhibited. Other benefits that can only be found in OFs are derived from living organisms that have been raised for foods such as meat and eggs. The livestock animals are not exposed to foods generated from by-products, antibiotics or growth hormones. Additionally, benefits that make OFs different include the presence of more than 50% of omega-3 fatty acids in meat and milk from the livestock animals, lack of preservatives thereby ensuring that the produce is fresh and fewer traces of chemicals from pesticides (Robinson, Segal and Segal).
Evaluation and Response
The article is obtained from an organization that has a partnership with the Harvard Medical School (HMS). The Harvard Health articles are submitted to the organization’s website to be accessed by readers. The excerpts presented in Help Guide website are trustworthy, reliable and authoritative. The authors of the article are Lawrence Robinson, Jeanne Segal and Robert Segal who are professional medics. Therefore, the information provided on the website is credible. The source is current because it was written in October 2017 which is five months ago. The document is presented in the form of a research summary where information is presented systematically. The extract illustrates the unique benefits of OFs which make them different from non-organic food. In particular, the publication outlines the nutritional value and safety of OFs. The stakeholder presented are HMS and professional health educators who write articles that are submitted to the organization. I need to investigate the nutritional value of organic meat products.
Rahman, Khandoker Mahmudur and Nor Azila Noor. "Evaluating Gaps in Consumer Behavior Research on Organic Foods:A Critical Literature Review Under Bangladesh Context." Journal of Marketing and Consumer Behavior in Emerging Markets 1.3 (2016): 42-50. Document.
Summary
The journal article gives comprehensive research of the significance of adopting OFs by focusing on three areas that include nutritional value, environmental impact, and healthiness of the food substances. Organic farming minimizes the carbon footprint of traditional cultivation practices thereby reducing the effects of global warming. The implementation of organic agriculture lowers the energy needed to produce crops though bio-diversity and soil quality preservation measures. Studies indicate that lower instances of cancer have been reported with populations that consume foods with lower traces of pesticides in GMO foods while other findings suggest that the prolonged intake of chemicals from crops sprayed by pesticides increases the chance of developing cancer and premature aging (Rahman and Noor). However, the high concentrations of antioxidants in organic foods has been known to prevent these diseases.
Evaluation and response
The extract is from a journal article which has been peer reviewed and accepted into the Journal of Marketing and Consumer Behavior in Emerging markets on second of April 2015. Therefore, it means that the information presented in the article was analyzed by experts and approved before it was included in the journal. Khandoker Mahmudur Rahman, a Ph.D. scholar and Dr. Nor Azila Mohd Noor who is an associate professor, are the authors of the articles. Their high educational standards mean that the data was analyzed and presented professionally. The extract was written on 31st of January 2015 and later revised on 1st March 2016. Additionally, it was published online on 6th March 2016. Since the original document was presented three years ago, it can be classified as a current source (Rahman and Noor). The data is displayed using a dissertation format that included a literature review, methodology, findings, and conclusion. The stakeholders are consumers of OFs. The article provides empirical evidence to illustrate the health benefits that are obtained from consuming OFs. More information is required on the shopping habits of buyers.
Works Cited
Eat Right Ontario. Understading Organic Foods. 18 October 2017. Document. 27 February 2018. .
Mayo Clinic. Organic Foods: Are they Safer? More Nutritious? 18 April 2017. Document. 27 February 2018. .
Rahman, Khandoker Mahmudur and Nor Azila Noor. "Evaluating Gaps in Consumer Behavior Research on Organic Foods:A Critical Literature Review Under Bangladesh Context." Journal of Marketing and Consumer Behavior in Emerging Markets 1.3 (2016): 42-50. Document.
Robinson, Lawrence, Jeanne Segal and Robert Segal. Organic Foods: What You Need to Know. 27 October 2017. Document. 27 February 2018. .
