Organic Foods Are They Really Better for Us - 2845 Words

Organic foods are they really better for us? Prepared by: Katarzyna Kalinowska Prepared for: Chef Ruane Mr. Langford Date due: 25/10/2011 Word count: 2083 TABLE OF CONTENTS INTRODUCTION 02 Main restrictions in organic food production 03 NUTRITIONAL VALUE OF ORGANIC FOODS VIA CONVENTIONAL FOODS Fruits, vegetables and grains 04 Milk and dairy produce 06 Meats 06 INFLUENCE OF FOODS COMPONENTS ON CONSUMER’S HEALTH Fats and sugars 07 Vitamins and fatty acids 08 Pesticides and antibiotics 08 TASTE AND PSYCHOLOGICAL FACTOR OF CHOOSING ORGANIC FOODS 09 ETHICS AND ENVIRONMENTAL IMPACT OF ORGANIC FARMING 10 CONCLUSION 11 REFERENCES†¦show more content†¦I will focus this assignment on high demand foods like fruit and vegetable, dairy produce and meat. Fruits, vegetables and grains According to the studies conducted by a certified nutrition specialist Virginia Worthington (2001) an increased amount of several nutrients is present in organic crops compared with their conventional equivalents. These included: * 27% more vitamin C * 21.1% more iron * 29.3% more magnesium * 13.6% more phosphorus * 15.1% less nitrates than their conventional counterparts. Figure 3 The chart above illustrates the percentage of additional mineral content in organic compare to conventional crops. However, when the research was carried out the following factors (which are proven to have an effect on a nutritional quality of the food) weren’t taken into account: * Quality of soil and fertility usage * Storage methods * Forms of food consumption e.g. fresh, steamed, pureed, cooked from frozen etc. * Climate in different regions of the world (amount of rainfall and sunlight per day) * The method and timing of harvest To get a real picture of a difference in a nutritional value of organic via conventional foods, a large quantity of different origin samples would need to be tested. 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