The Changing Face of Food in the US

– Answer all 6 questions/parts – Use as many references as needed. Most may be from the internet (.org or .gov) – At least 1 source/reference from a peer reviewed professional journal. – Any opinion based questions should be anti GMO / pro organic food. Please contact me with any questions! *** see full detailed instructions below *** Food and Nutrition Programs LaGuardia Community College SCN240 Food and Culture Spring I 2016 Food and Culture Research Paper (Global Learning College Competency) – This research paper is a requirement of the course. – Students who do not submit a paper will automatically receive a grade of F for the course. – All students are required to submit this research paper into the college assessment area under Global Learning- written”. Objectives of the research paper: Students will explore the changing food culture in the United States (US) and New York State (NYS) and New York City (NYC) by: 1. Exploring the impact of big business on the agricultural industry in the US. 2. Exploring the impact of the food industry and advertising on the US food culture. 3. Exploring the Slow Food Movement and its impact in the US. 4. Exploring the Farm to Table Initiative in NYS/NYC. 5. Exploring food insecurity in the NYS/NYC. Students must answer the following prompts to complete the paper: Title: The Changing Face of Food in the US: (approximately 6 to 8 pages) 1. Explore the influence of big business on American agriculture. a. Monsanto Corporation is a major seed supplier to American farmers. Explain the controversy that surrounds the seeds that Monsanto sells to farmers.( ½ page) b. Explain what is meant by the terms: organic farming; and heirloom foods. ( ½ page) c. Do you support the business practices of Monsanto or the practices of farmers growing organic and heirloom foods? Explain your answer. (½ page) 2. Provide an overview of the food industry in the US: a. The production and sale of highly processed foods is a major part of the food industry in the US. What are highly processed foods? Give at least 3 examples of a highly processed food and explain why you think they are very popular. (½ page) b. Explain how food advertising in the US has influenced the food voice/culture of the country. (½ page) c. The fast food industry is very big in the US. Identify at least 3 reasons for the rise of the fast food industry in the US and its impact on the country”s food voice/culture. ( ½ page) 3. Provide an overview of the Slow Food Movement: a. The Slow Food Movement began in Italy. What year did it begin and who started it? What were the Italian people protesting? What did the people eat during the protest to show their dissatisfaction with what was happening? (½ page) b. The Concept of Conviviality is a basic principle of the Slow Food Movement. What is meant by the Concept of Conviviality? (½ page) c. Provide data to demonstrate the popularity of the Slow Food Movement in the world, the US, and NY? (½ page) 4. Provide an overview of the Farm to Table initiative: a. Explain the NYS Farm to Table initiative? (½ page) b. Explain how the Farm to Table initiative complements the objectives of the Slow Food Movement. ( ½ page) c. Explain the terms: Community Supported Agriculture (CSA); and farmer”s market. How do CSAs and farmers” markets benefit NYS/regional farmers and NYC residents? (½ page) 5. Provide an overview of food insecurity in the NYC: a. Explain what is meant by the following terms: food insecurity, food bank, and food desert. (½ page) b. Explain the basic principle of the Supplemental Food and Nutrition Program (SNAP) also known as Food Stamps. How many people participate in SNAP in NYC? ( ½ page) c. Single Stop is a program available at LaGuardia Community College: Explain what it is and what resources it provides to the college community regarding food security? (½ page) 6. Reflection: After completing this paper, what topic did you find the most interesting? What impact did this topic have on your food voice or on the way you see food? (1 page) Project Mechanics: 1. References: a. The Internet: – Most of the information for this report is accessible on the Internet. Information must be from well accepted and respected online sources. Much of the information can be located at the United States and New York State government websites. Look for the tag .org” or .gov” at the end of the web address. b. Scholarly articles: – Look for information in professional peer reviewed journals. – Use at least one source/reference from a peer reviewed professional journal. c. Citations: – Within the paper: All the references must be properly cited within the body of the paper using the APA format. – At the end of the paper: All references used to write the paper must be presented on a separate reference page at the end of the paper using the APA format. – For guidance on how to present the citations within the body and the reference page, see the web pages: – The College library holds workshops toward the end of each semester on how to properly cite student work. 2. The Paper: a. The paper must be typed: 12 font, Times New Roman, double-spaced, 1” margins, and presented neatly. b. Use complete sentences for all of your answers. Grammar, spelling and neatness count toward your final grade. c. The page length for each topic is a guide. The total length of the paper should be approximately 8 pages long. 3. Submitting the paper: a. There are two (2) draft submissions due on the dates identified. b. The final paper must be submitted – In digital format through Safe Assign” in Blackboard by the due date. A 15% match is acceptable on the paper. – As a hard copy to the instructor on the due date. c. Digital Deposits: – All students must deposit the paper in the college assessment area: Global Learning -written. – All Food and Nutrition majors must ALSO upload this paper in digital format in their ePortfolio. 4. Academic Integrity: a. This class will be conducted in compliance with LaGuardia Community College”s academic integrity policy.” Information about the academic integrity policies and procedures can be found at b. All information presented in this project must be written IN THE STUDENT”S OWN WORDS. If material for the project is taken directly from a source, it must be in quotations, and the source properly cited. The number and length of quotes must be kept to a minimum for this paper. c. STUDENTS FOUND TO BE PLAGIAIRIZING WILL RECEIVE A GRADE OF 0” FOR THE ASSIGNMENT which will jeopardize their ability to pass the course. 5. Writing Assistance: a. Students are strongly encouraged to seek writing assistance on campus prior to submitting the second draft of the paper at the writing Center, B 200. 6. Due dates: a. First draft: Due- 3/30/16 b. Second draft: Due- 5/2/16 c. Final: Due – 6/6/16 -Must be deposited in College Assessment Area

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