Can Deep-Fried Food Really Be Healthy?

Last week, the New York Times published a story full of Mark Bittman’s deep-fried veggie recipes. If you follow Bittman, you know that he’s known for being health-conscious—so why is he writing about deep-frying, the ultimate nutrition-related sin? He justifies it by saying that, “You can eat fat as long as it’s high quality and you don’t eat it to the exclusion of plants.” He’s also careful to say that you have to consume fat in moderation (and that he deep-fries foods at home only about once a month).

So does this mean that it’s actually a smart idea to have deep-fried foods on occasion? Not exactly.

Keri Glassman, M.S., R.D., president of A Nutritious Life and weight-loss advisor for Women’s Health, agrees that fat unfairly gets a bad rap. “Healthy fat not only has a place in your diet,” she says. “It has an essential role in your diet—and there’s even emerging research that suggests some types of saturated fats may have health benefits, like helping to burn fat stores and lower bad cholesterol.”

Glassman isn’t against using fat to cook veggies—but deep-frying is a whole different story. Sure, you can use a healthier oil (Bittman suggests olive oil, for example). But when the oil gets hot enough for deep-frying, its chemical structure changes, which turns into an unhealthy oil. Plus, whatever you’re cooking will absorb way more oil during deep-frying than it would through other cooking methods (there goes that whole moderation thing). To make matters worse, deep-frying veggies breaks down a lot of the vitamins and minerals they contain.

So while you certainly won’t wreck your health by eating deep-fried foods once a month, Glassman wouldn’t recommend going out of your way to eat deep-fried vegetables, either. “I wouldn’t say that deep-frying is the way to get in your healthy fats,” she says. Ultimately, using healthy oils for other cooking methods like roasting or pan-frying—or eating foods like avocados and salmon that naturally contain good-for-you fats—are going to be the best way to make sure you work enough fat into your diet. Not sure how much you should be eating? Check out this guide to the amounts (and types) of fats you need each day.

How the humble potato could feed the world – Part Two

In other crops that have more than two pairs of chromosomes breeders have found ways around the problem. Most wheat has six copies, but wheat breeders start with plants that are already inbred so that for most genes, all six copies are identical. That way they can predict the outcome of crosses. Attempts to do this with potatoes, and also to engineer potato plants with only two-copy genomes, have been disappointing, says Shelley Jansky of the US Department of Agriculture’s potato lab in Madison, Wisconsin. The genetically impoverished potatoes are spindly and weak. “Potatoes just need all that internal genetic diversity to thrive,” she says.

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That means potato breeders are forced to take a broad approach when looking for useful new varieties. First, they cross genetically diverse parent plants to create up to 100,000 genetically different progeny. Then, they “walk across the field and choose the potatoes they think look promising, and get it down to a manageable number, say a thousand”, says Jansky, and examine those plants for the qualities they want.

This kind of classical breeding has given us all the potato varieties we have today, but it is very difficult to use this method to breed a single desired trait into an existing commercial potato variety. Recent efforts to cross commercial varieties with Solanum bulbocastanum, a wild Mexican potato which has two genes for resistance to all known strains of blight, did indeed result in blight-resistant potatoes – but they had other, unwanted wild genes as well, and lower yields.

Breeding these hybrids back with the original commercial potato will produce tubers more similar to the original, but they will never be quite the same. This is a problem for the potato industry, says Jansky. Processing companies take a third of the crop in rich countries, and the machines and processes are designed for potatoes of particular shapes, sizes and chemical properties. They know their King Edwards and their Russet Burbanks and they want nothing else – and because potatoes are propagated vegetatively by tuber, they can have exactly the same potato again and again, says Jansky.

Genetic engineering could be the answer to this problem, says Anton Haverkort of Wageningen University in the Netherlands. He is running a 10-year programme to find more genes for resistance to late blight in several wild potato species – and then put them, and nothing else, into three popular varieties of eating potato. Haverkort uses a relatively new method of genetic engineering that doesn’t require an antibiotic resistance marker gene – a common tool in creating engineered plants – to be introduced along with the desired genes. So far he has isolated eight genes and the first of his genetically modified plants are now in field trials.

“We call them cisgenic, instead of transgenic,” he says. “They contain no genes except what they could have acquired naturally by breeding with other potatoes – except it hasn’t taken decades.” He hopes EU law will take account of the development and lighten restrictions on such plants, and that Europe’s anti-GM public will accept them. “The only genes in there are from potatoes,” he says. Whether consumers accept cisgenic potatoes remains to be seen. Meanwhile, genetically engineered blight-resistant potatoes created by the German chemical giant BASF are already in their third year of field trials. The company has put the two resistance genes from Solanum bulbocastanum into commercial potato varieties along with an antibiotic resistance marker. BASF says the plants seem to have durable resistance to blight strains circulating in Europe, and it is hoping to start selling them by the middle of next decade.

The antibiotic resistance gene could be a problem, however. Its presence is central to objections to GM food; opponents say the gene could be taken up by bacteria in the environment, creating superbugs. BASF has another genetically engineered potato that yields more uniform starch for the paper and fabrics industries, which the European Commission declared safe last year, but as countries such as Austria harden their resistance to GM crops, it is holding back on the go-ahead for release. The same fate may await the company’s GM food potatoes. Developing countries, having had the potato for less time, seem to be more open to non-traditional varieties, and in some places GM food is less unpopular. China, for example, is rumoured to have developed varieties similar to BASF’s.

In Peru, CIP plans to keep studying how potatoes resist blight, and using its potato gene bank – the world’s largest – to find genes that confer resistance. CIP is using GM to develop late-blight-resistant strains for Asia and is also breeding potatoes conventionally. This is partly because CIP has imposed a moratorium on releasing GM potatoes in South America, where most governments are opposed to GM and where most of the potato’s wild relatives exist, until more is known about whether introduced genes might escape into wild potatoes. But it is also, she says, because “GM is one tool, it doesn’t do everything.” Resistance to blight, for instance, might be achievable by implanting one or two genes at a time, but eventually, the blight will adapt to those few genes. And other, more complex traits like nutritional quality and yield depend on many genes, few of which are known, and can only be bred into farmed varieties the old-fashioned way, says Anderson.

However we come by new varieties, as the humble potato spreads around the world, and more and more people depend on it for sustenance, the need to win the battle against disease becomes more urgent. Blight is a disaster waiting to happen, and this time we have no alternative but to fight back.

How the humble potato could feed the world

FOR some reason, it’s always called the “humble” potato. But the tasty tuber from the Andes is poised to take over the world. As the food crisis bites, the land area planted with potatoes is increasing faster than for any other staple crop. Developing countries now grow and eat more of them than the traditional potato-eaters of the rich countries: today, the world’s biggest potato producer is China, and India produces twice as much by weight each year as the US.

Yet behind this success story lies a problem. The blight that wiped out Ireland’s potato crop in the 1840s is becoming more virulent and is increasingly resistant to the fungicides used to control it. Without a new weapon against blight, we could be setting ourselves up for a replay of the famine wherever the disease strikes. And this time even more people could suffer.

There are good reasons why the world is turning to potatoes. Much of the world’s food comes either from grain or animals fed on grain, but rising populations and increasing demand for meat, dairy products and biofuel means that global demand for grain is outstripping supply. Grain yields must ultimately increase to meet this demand but cranking up the global food system will take time, and yields won’t increase overnight. In many places potatoes can plug the gap, providing food and income for the people who need them most. “Worldwide we see an overlap between where the poorest live and where people grow potatoes,” says Pamela Anderson, head of the International Potato Center (CIP) in Lima, Peru, part of the Consultative Group on International Agricultural Research, which works on crop improvement for poor countries.

Potatoes can squeeze in between grain crops, which means a field yields three harvests a year instead of two. Since there is little international trade in potatoes, their prices tend to be more stable than those of grain. All these things have led the UN to dub 2008 the International Year of the Potato and to hail it as the “food of the future”.

In fact, listen to a potato enthusiast, and you may wonder why people bother with grain at all. Potatoes are more nutritious, faster growing, need less land and water and can thrive in worse growing conditions than any other major crop. They provide up to four times as much complex carbohydrate per hectare as grain, better quality protein and several vitamins – a medium-size potato boiled in its skin has half an adult’s daily dose of vitamin C, for example. They also contain B vitamins, plus many of the trace elements poor people, and grain, lack. And, unless you douse them with it, potatoes have almost no fat (see table).

Potatoes do have their downsides, of course. They are more perishable than grain and because they are heavier and bulkier, they are more expensive to transport – one reason why there is little international trade. Their main weakness, though, is disease.

Potatoes are rolling in genetic diversity – there are some 150 species in the potato family and countless varieties. The problem is, almost all potatoes grown outside the Andes are of a single subspecies, Solanum tuberosum tuberosum, first cultivated 8000 years ago in the highlands around Lake Titicaca. Keeping all our potatoes in one basket leaves the world’s crop vulnerable to being wiped out.

The most likely candidate to do this is late blight, which is what destroyed the potato crops in Ireland and other parts of Europe in the mid-19th century. It is caused by Phytophthora infestans, a funguslike organism called an oomycete, which spreads by producing spores. The disease originated in Mexico, where it infects wild potatoes, and spread north as American agriculture expanded in the 19th century. In 1845, it arrived in Belgium on seed potatoes imported from the US. The blight quickly spread across Europe, wiping out crops and causing catastrophe in Ireland, where the damp, cool soils and climate, plus the fact that the colonial landowners took the best land to grow grain for export to England, made the Irish poor more reliant on potatoes than other Europeans. Breeders eventually found potatoes that partially resisted the blight, but the crop’s future was only secured when fungicides were invented in the 1880s. Now potatoes are more dependent on chemical treatment than any other crop. The potato industry in the European Union is worth ¬6 billion a year; farmers spend a sixth of that on fungicide.

Farmers in developing countries can rarely afford to buy fungicide, a big reason, along with the pervasive lack of fertiliser and water, why average potato yields in African countries are half those in China or Peru, which are in turn half those of rich countries.

Giving farmers in the developing world access to fungicides would certainly increase yields, but it may not be enough to protect them from blight, as the disease is becoming ever more resistant to fungicides. “Last year I had to spray 12 times, the most ever,” says Jim Godfrey, a potato farmer and former head of the Scottish Crop Research Institute in Invergowrie. In the tropics, where both potato and pathogen grow faster, farmers may need to spray every few days.

What’s more, the blight is becoming more aggressive – P. infestans has two “genders”, only one of which came over in 1845, so it was only able to reproduce asexually. Though it has spread in this way through Europe and much of the world, the asexual spores can persist only on susceptible plants. Then, in the drought of 1976, Europe’s crop failed and it imported tonnes of potatoes from Mexico. With them came the other “gender” of the blight. Now it can breed sexually, which means it can adapt more quickly to both fungicides and resistant potatoes. Sexually produced spores can also survive in soil, making the disease even more difficult to control.

Sexually reproducing blight and increasing fungicide resistance mean more, and worse, outbreaks of the disease around the world. It may not cause starvation on the same scale as the Irish famine – food aid exists now, and few places are as exclusively reliant on potatoes as the Irish were in 1845 – but even so, the potato’s potential for disaster is worrying.

That, says Anderson, is why we need to develop new varieties of blight-resistant potatoes. This won’t be easy. Potatoes are a notoriously difficult crop to breed, thanks to their unusually complex genetics. The common spud carries four copies of each of its chromosomes where most organisms carry two. That means the potato plant carries a possible four variations for each gene, so when two plants are crossed, thousands of different combinations emerge. That makes it an enormous task to select the best ones.

Five Reasons to Eat Watermelon

Big, sloppy slices of watermelon served at a picnic table are the quintessential summer snack—sweet enough to be dessert but, as several recent studies remind us, good for our health as well. (And only 84 calories per wedge!)

1. It soothes sore muscles.

According to a new study in the Journal of Agricultural Food and Chemistry, drinking watermelon juice before a hard workout helped reduce athletes’ heart rate and next-day muscle soreness. That’s because watermelon is rich in an amino acid called L-citrulline, which the body converts to L-arginine, an essential amino acid that helps relax blood vessels and improve circulation.

The study’s seven participants, all men, were given 17 ounces (500 mL) of either natural watermelon juice, watermelon juice enriched with additional citrulline, or a placebo drink an hour before their workouts. Interestingly, the natural juice was just as effective as the enriched juice. The researchers also determined that intestinal cells can absorb more citrulline from watermelon juice than from citrulline supplements, especially when the juice is unpasteurized.

2. It helps heart health.

Postmenopausal women experienced improved cardiovascular health after six weeks of taking commercially available watermelon extract supplements containing citrulline and arginine, according to a study published earlier this year by Florida State University physiologist Arturo Figueroa.

And in a 2012 study—also led by Figueroa—such supplements helped alleviate high blood pressure in obese, middle-aged adults. (Not surprisingly, he’s received two grants from the Watermelon Promotion Board.)

3. It could be a natural Viagra.

Improved circulation can benefit more than just the heart, as at least one watermelon researcher has pointed out. But you’d probably have to eat an awful lot to achieve the desired effect–and eating too much could cause unfortunate side effects, since watermelon has long had a reputation as a natural diuretic.

4. It’s rich in vitamins and minerals, but low in calories.

Given its name, you might assume the fruit has little nutritional value—and it is more than 90 percent water. But a 10-ounce (300-mL) wedge of watermelon packs in about one-third of the recommended daily value of vitamins A and C, as well as a modest amount of potassium (9 percent of the daily value).

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5. It could even combat cancer.

Watermelon is among the best dietary sources of lycopene, an antioxidant linked to both the prevention and treatment of prostate cancer, although scientists are still investigating the details of that connection.

Meat feast: Is it time to change the way we eat meat? – Part Two

One of the ideas he favours is slow cooked meat feasting that feeds a large group of people for one meal, or provides multiple small meals.

The idea is to invest more in the quality of the meat and its preparation, rather than buying lots of cheaper cuts.

Many omnivores are already eating more vegetable-based dishes more often, as seasonal produce recipes have been widely popularised by mainstream chefs like Yotam Ottolenghi and Nigel Slater.

For some, part-time veganism is another way of looking at this approach.

Negative stereotypes of veganism that stop it being attractive include the perceptions that it is austere, weak, extreme and involves sacrifice, says sociologist Dr Richard Twine.

He says meat is often an assumed part of a meal, has associations with masculinity and strength, and this coupled with food choices being very personal, has meant veganism has had a tough battle to become mainstream.

But Dr Twine says the “meanings of veganism are shifting as it becomes more normal – so now increasingly associated with health, strength and pleasure”.

“I favour a strategy of part-veganisation, in which more people feel socially comfortable to eat a plant-based diet more of the time,” Dr Twine says.

Another person advocating this strategy is New York Times food writer Mark Bittman.

He has just written VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good. He developed this style of eating – meat and dairy after 18:00 but not before – after his doctor indicated he needed to change for health reasons.

He tells Radio 4′s Food Programme: “The whole idea was to make something achievable. Make some rules but allow for gratification also – because let’s face it, very people either in the states in the US or the UK are going to come out and be 100% vegans.

“But a lot of people can be convinced they should be eating more plant food and the science tells us that’s what they should be doing.”

He said the reaction he has had from vegans has been “mixed”.

“There are those who believe I am a scourge on the earth, a blot on the landscape… but then there are some vegans who think this is great, because they believe that we need to be eating and using fewer animal products and they recognise this in a step in the right direction.”

Jasmijn de Boo, CEO of the Vegan Society says small steps can help pave the way towards a fully plant-based diet.

“We still believe it’s better for animals, environment and people to eat a (fully) plant-based diet, but to raise those questions in people’s minds ‘do we really need to eat that much?’ – often you’ll see people transition slowly. Not many people turn vegan overnight.

“Often people learn new things and start to question the evidence, and they will be able to take on new messages, not necessarily going vegan overnight, but trying a vegan breakfast, trying a vegan meal, and finding it out it’s healthy and fun,” says Jasmijn de Boo.

“I personally don’t believe feasts are necessary because we don’t need animal protein, all the nutrients you can get from animal products, you can get from plant-based products, but if people want to do that then it is definitely a step in the right direction,” she says.

Dr Twine wants food policy advice to be reassessed and redistributed to people.

“The Eat Well Plate is telling you to eat meat and dairy everyday,” he explains, “sociologists are interested in how a social practice becomes normal and proliferates. I think (reducing meat consumption) is achievable by a focus on replacement, which gives concept of sustainability more depth.”

Maybe it’s quite an easy thing to try. As after all, says Jasmijn de Boo: “Our message is quite simple really, everyone already eats vegan food. We (vegans) just eat a little more of it.”

Meat feast: Is it time to change the way we eat meat?

Global meat production takes up much of the planet’s agricultural land and resources, and some food experts argue it is time to stop eating meat regularly and save it for special occasions.

In ancient times, slaughtering an animal for a feast was a ritual that celebrated the animal’s life and death, and could feed people for a week.

In many countries, meat remains a treat, but not in Britain where the typical diet is made up of 70% meat and dairy, according to World Wildlife Fund research.

There is a food divide, says Dr Tara Garnett of the Food Climate Research Network – the rich world where “high income countries have access in a rich world to a range of foods” versus ” poor countries which face a lack of dietary diversity, more based on tubers, and critically no micronutrients”.

She says: “Why do we eat what we eat? It’s the food available, the food we have access to, and food knowledge that influence our decisions.

“We need to consume less meat – and poor countries need sustainable agri-nutritional pathways (as livestock contributes to the livelihoods of the poor).”

With seven billion people in the world, nearly one billion people are undernourished or starving according to the World Health Organisation, despite the world producing enough food to feed the human population twice over.

The Vegan Society says a third of grain grown is fed to farm animals, and 25% of the world’s land surface is given over to grazing more than 1.25 billion cattle.

Food writer Alex Renton has just written Planet Carnivore. He says on Radio 4′s Food Programme this kind of production and consumption is unsustainable for the future.

“We can feed 9bn people in 2050, but we can’t feed them all with the current amount of animal products that the ‘rich’ world uses at the moment,” he says.

“That leaves us with a key problem – we have to either tell people not to eat meat any longer, and there is no mechanism for doing that, or we have to develop better ways of growing and delivering animal products that they are not so expensive on resources.”

Could mainstream society returning to a feasting sensibility be the answer?

The over-production and over-consumption of meat is a very old problem, which was first raised in the 18th Century, says Professor Tim Lang, a former farmer who is now Professor of Food Policy at City University London.

But now he says it is now “at an unsustainable level” and recently told the Cheltenham Science Festival there is a cultural problem in what people think a “good diet” is.

“Do you think you choose your food? You choose within the confines of our culture. Progress – what is it? What is a good society? Three packets of meat for £10?,” he queried.

Prof Lang says food policy makers are beginning to address meat consumption, but the UK is slow to catch up countries like Germany and Sweden.

Change, he thinks, needs to come from society – by setting new cultural rules, including making meat an occasional, main event.

“The new cultural rules… is it low/no meat? I think yes,” Prof Lang explains.

“We have all got to be prepared to change. Undertake some changes yourself. Maybe today we won’t have meat, we’ll have it on a feast day.

“But what is that? How do you have one if you are not religious? I’m an atheist, but I am not opposed to a feast day. It doesn’t have to be religious.”

Sustainable food expert Michael Pollan also endorses the return to “meat feasts”.

He said: “We need to go back with our meat eating, to a point where meat was special, because for our health and the health of the environment we can’t continue to keep eating meat the way we are.”

10 reasons to eat an orange a day!

Sweet and juicy to taste, orange is one of the most popular fruits in India as well as the world. Belonging to a group of citrus fruits called hesperedium, oranges have more health benefits than one. Here are the top 10 health benefits of the fruit.

1. Boosts your immunity

A single orange can meet more than 100% of your daily requirement of Vitamin C. This vital nutrient helps improve your immunity, keeping you free from diseases and infections. Here are some more immunity boosting foods.

2. Good for your skin

As we grow older, our skin along with other body parts suffers from free radical damage. This process is similar to how metals rust after exposure to air. Even though it is inevitable, oranges are packed with antioxidants and Vitamin C which slows down the process and makes you look younger than your age! Besides oranges, you can eat these fruits and vegetables for glowing skin!

3. Great for your eyes

Along with our skin, our eyes too suffers from damage as we grow older. Oranges are rich in nutrients like Vitamin A, Vitamin C and potassium which are great for your eyes. So, if you want your vision to be just as good as it is now, eat an orange every day!

4. Prevents heart disease

One of the reasons why people get heart disease is because their arteries are blocked due to unhealthy lifestyles and consumption of junk food. Oranges have flavonoids like hesperidin which reduces cholesterol and prevents your arteries from getting blocked – Carpet cleaning Canary Wharf. This, in turn protects you from heart attack and various other cardiovascular diseases. Alternatively, you could try these 8 natural cholesterol busters.

5. Helps in brain development

Folate and folic acid present in oranges promote brain development and keep the vital organ in mint condition. In fact, these nutrients also make orange a healthy fruit for pregnant woman as it prevents the baby from having neurological disorders later.

6. Prevents cancer

Having cancer can be a tough and harrowing experience for both the patient and the caregiver. Research has shown that a compound called D – limonene present in oranges can prevent various types of cancer like lung cancer, breast cancer, skin cancer, etc. Additionally, the antioxidants and Vitamin C help promote the body’s immunity which helps in fighting cancer cells. Here are some food habits to keep cancer at bay.

7. Keeps you free from stomach ulcers

Oranges are a very good source of fibre which helps keep your stomach and intestines healthy. A diet rich in fibre will ensure that you are not affected with ailments like stomach ulcers and constipation.

8. Improves the quality of your sperm

Death is inevitable, but our legacy may live on through our offspring. The antioxidants and Vitamin C present in most fruits, including oranges improves the quality and motility of your sperm thus keeping you fertile. You can also try these foods to make your sperm a champion swimmer!

9. Great for diabetics

People who have diabetes are unable to absorb glucose since the beta-cells present in their pancreas either fail to produce insulin or the body’s cells are unable to respond to the insulin produced. Oranges are high in fibre and have a high glycaemic index which makes it a good food option for diabetics. Also worth mentioning is that good oranges have a sweet taste, and since diabetics aren’t allowed to eat sweets or other sugary foods, they can eat oranges to tingle their taste buds.

10. Prevents hair loss

Orange has high Vitamin C content which is required for producing collagen which, in turn, is responsible for keeping the tissues in your hair together. Nobody likes bald patches on their head, and eating oranges can ensure that you do not have to part with your lovely hair as you grow older.

Tip: When you cut an orange, make sure you do it in a way that the inner peel doesn’t come off since it is very nutritious and has higher amounts of hesperidin than the flesh itself.

Healthy diets in the schools

Introduction: This proposal aims to provide recommendations for helping students to improve their diet with both information and practical advice. It also gives suggestions on enhancing the existing facilities and possibilities for new healthier schemes. Most of the recommendations are based on students’ ideas in the suggestions-box.

Current situation: There is no emphasis on healthy diet in the school and on the on-site facilities. The food provided in the coffee bars ad in the restaurant is far from being tasty and exciting. Those who are interested in cookery do not know what to do to improve their eating habits.

Providing information: I suggest that we investigate ways of informing and motivating students on how to eat healthy. It would be a good idea to organize lunch time talks given by a dietician and to promote posters and a good nutrition campaign on the school’s premises as this would be a great source of knowledge of what is good and useful for them. Furthermore, I would strongly recommend having students’ parents involved in the process by organizing joined meetings – thus healthy eating habits would be extended to the domestic meals.

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Providing and enhancing facilities: Many students have raised the issue with the coffee bars’ and restaurant’s menus, offering tasteless food. The selection of healthy dishes should be improved and students should be encouraged to read the labels on different types of food before they buy them. The school might consider including an optional course in cookery skills in its curriculum to help refine students’ skills in this are by introducing a range of healthy and at the same time – delicious menus.

Conclusion: There is an urgency in providing the needed information to our students. The new variety of dishes and food options should be set in motion as soon as possible. The adjustments to the school curriculum should be made to accommodate the new changes and the new courses.

Healthy food in college’s canteen

Introduction: The purpose of this proposal is to provide information about the current situation in the college’s canteen and suggest solutions. In addition to that, it includes the propositions of some of the students, all gathered from a suggestions-box, on how to enhance their knowledge on healthy food and ameliorate their diets.

Students’ canteen: While the students’ canteen offers an array of unhealthy dishes, wholesome food seems to be scarce. Students also state that the healthy dishes are in fact not appealing at all, and that the variety of meals is rather poor. I could suggest that you look into this problem and try to improve the menu, adding new, tastier, and of course, healthier alternatives.

Cookery course: Furthermore, students say that if they had the opportunity to learn how to cook, it would be of great help when they attempt to eat more healthily. The drawback of being unable to cook is that they fully rely on the school’s canteen. If, for instance, cooking classes were held, people would become more aware of how to prepare their own meals and recipes would no longer pose a problem.

Keeping people informed: Lastly, students require information on how to eat properly. Mostly, people are not only unaware that their eating habits are actually improper, but also they have a predisposition to choosing unhealthy meals and all that is a result of being uninformed. A proper solution to this problem would be to start a health campaign which advises the students on the right way to eat. Different methods can be conceived and utilized and what I would like to suggest is handing out brochures and having an expert dietician at the college form whom people can get counsel.

Conclusion: In order to conclude, I would like to say that the utilization of the aforementioned methods should not be deferred any further. Measures on improving students’ health should start as soon as possible.

Lack of information about healthy diets amongst the students

Introduction: The issue of the lack of information and the students’ diets in our college stands out in this proposal. Solutions are provided in the following text.

Providing information for the students: The lack of information about healthy diets is a major problem amongst the students. Many of them have complaints about the incompetence of our college’s food facilities. This is why immediate actions should be taken to correct this. Here is what could be suggested: A healthy diet campaign ought to be started, mostly by putting posters up around the school corridors and the cafeteria. Leaflets, with more detailed information about the campaign is another good idea for helping facilitate the cause.

Improved facilities: The on-site food facilities that we offer can be improved by adding a new menu of different types of healthy dishes. In each of the menus, next to the name of the course, there ought to be a brief description of the information of the nutritional content. This will help the students to distinguish the foods fitting their type of diet.

The overall improvement of the healthy dishes could be achieved by inviting food and diet experts, as well, to give presentations to the students. They could also share to our student their cooking skills.

Conclusion: As a final summation, I could stress that putting those changes into action will positively reflect on the students in our college and their general physical well-being and fitness.