The Fast-Food Movement in America

The slow-food and fast-food movements are both prevalent in our society today. Ultimately, we are given the choice of one or the other regarding our food options. The slow food movement is typically centered around locally grown and harvested foods. These are often described as the “healthier” alternative to fast food. In a research study conducted by the CDC from 2013-2016, 36.6% of Americans consumed fast food daily (Fryer et al.). This number alone shows how dependent Americans are on the fast food movement. In American culture, the fast food movement is heavily relied on due to its convenience and perceived affordability.

Many Americans live an extremely fast-paced life; therefore, they often have strict time constraints when it comes to eating and preparing food (Rahkovsky et al.). Due to these time constraints, Americans frequently eat “fast” or “convenient” foods to feed themselves and their families.  Studies have shown that many factors result in Americans relying on fast food, such as cost efficiency, commute time to and from work, and children (Rahkovsky et al.). Research has also shown that 22.7% of Americans rely on fast food for breakfast, 43.7% consume fast food for lunch, and 42% of Americans eat fast food for dinner (Kaplan). Some people are even eating fast food multiple times per day. These numbers show that the convenience of fast food has efficiently catered to the needs of busy Americans nationwide.

Fast food in America is often perceived as affordable and cost-efficient.  However, due to the rising costs of food and labor, this is not always true. Many people in America are starting to eat fast food less, as the cost of meals has significantly increased over the years. In a recent study conducted by LendingTree, 78% of consumers who were surveyed now consider fast food a luxury due to how expensive these meals have become (Dumas). 46% of those surveyed agreed that fast food is just as expensive as eating out at a local sit-down restaurant (Dumas). People now agree that easy meals are cheaper when cooked at home (Dumas). These statistics show that while fast food may be convenient in America, it is not always the best option from a financial standpoint. 

The fast-food industry is extremely beneficial to the economy in America. These restaurants create jobs for many, which, in turn, results in a positive economic impact. McDonald’s is one of the largest fast-food chains in the nation. It is estimated that McDonald’s helps generate more than 1.2 million jobs per year and approximately $15 billion in taxes (Maze).  These statistics often allow job stability and stable income for employees, which is needed in today’s society. It is also estimated that McDonald’s has spent more than $9.4 billion with U.S. suppliers, $5.5 billion of this was toward raw ingredients alone (Maze). Fast-food chains provide employment for their retail employees, corporate employees, and their suppliers, which helps stimulate the economy in America.

Alternatively, there are disadvantages to the fast-food movement in America. Common disadvantages of the fast-food movement often involve health issues and nutritional deficiencies due to the lack of healthy ingredients in many fast-food items.  Fast-food products contain many unhealthy ingredients such as salt, high fructose corn syrup, and oil. According to studies completed by medical doctors, frequent consumption of these ingredients can lead to obesity, disease, and premature aging (Fuhrman). Adopting a healthier lifestyle is thought to prevent most heart attacks and strokes (Fuhrman). Some Americans may be unable or unwilling to stop eating fast food frequently, but from a health standpoint, it is overall more beneficial for our health and well-being.

While the fast food movement is still very active in society today, there are many personal and societal options available to encourage healthy habits. It is recommended to shop for healthy foods, such as fruits and vegetables, and to avoid high-calorie and processed foods (Moore). Planning healthy meals ahead of time also reduces the urge to purchase fast food (Moore). By preparing meals in advance, you are more likely to not be influenced by outside factors. Over time, by preparing healthy foods and abstaining from eating fast food, Americans will slowly be able to stop the fast-food movement from expanding. 

Works Cited

Dumas, Breck. “Nearly 80% of Americans Now Consider Fast Food a ‘luxury’ Due to High Prices.” Fox Business, Fox Business, 24 May 2024, www.foxbusiness.com/economy/americans-consider-fast-food-luxury-high-prices.

Fuhrman J. The Hidden Dangers of Fast and Processed Food. American Journal of Lifestyle Medicine. 2018 Apr 3; pp. 375-381. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146358/

Fryar, Cheryl, et al.,  “Fast Food Consumption Among Adults in the United States, 2013–2016.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 30 Oct. 2018, www.cdc.gov/nchs/products/databriefs/db322.htm.

Kaplan, Karen. “More than 1 in 3 Americans Eat Fast Food on a Typical Day, and We Eat It All Day Long.” Los Angeles Times, Los Angeles Times, 3 Oct. 2018, www.latimes.com/science/sciencenow/la-sci-sn-fast-food-america-20181003-story.html.

Maze, Jonathan. “McDonald’s Has a Major Impact on the U.S. Economy.” Restaurant Business, Restaurant Business, 12 Feb. 2024, www.restaurantbusinessonline.com/financing/mcdonalds-has-major-impact-us-economy.

Moore, Erin. “How to Stop Eating Junk Food: 10 Tips.” Healthline, Healthline Media, 12 Oct. 2017, www.healthline.com/health/food-nutrition/how-to-stop-eating-junk-food.

Rahkovsky, Ilya, et al.  “What Drives Consumers to Purchase Convenience Foods?” USDA, 24 July 2018, www.usda.gov/media/blog/2018/07/24/what-drives-consumers-purchase-convenience-foods.

The Fast Food Movement in America

The slow-food and fast-food movements are both prevalent in our society today. Ultimately, we are given the choice of one or the other regarding our food options. The slow food movement is typically centered around locally grown and harvested foods. These are often described as the “healthier” alternative to fast food. In American culture, the fast food movement is heavily relied on due to its convenience and perceived affordability. In a research study conducted by the CDC from 2013-2016, 36.6% of Americans consumed fast food daily (Fryer, Hughes, Herrick, and Ahluwalia). This number alone shows how dependent Americans are on the fast food movement. 

Many Americans live an extremely fast-paced life, therefore they often have strict time constraints when it comes to eating and preparing food (Rahkovsky, Jo, and Carlson). Due to these time constraints, Americans often eat “fast” or “convenient” foods to feed themselves and their families.  Studies have shown that many factors result in Americans relying on fast food, such as cost efficiency, commute time to and from work, and children (Rahkovsky, Jo, and Carlson). The convenience of fast food has efficiently catered to the needs of busy Americans nationwide.

The fast-food industry is extremely beneficial to the economy in America. These restaurants create jobs for many, which, in turn, results in a positive economic impact. McDonald’s is one of the largest fast-food chains in the nation. It is estimated that McDonald’s helps generate more than 1.2 million jobs per year and approximately $15 billion in taxes (Maze).  These statistics often allow job stability and stable income for employees, which is needed in today’s society. It is also estimated that McDonald’s has spent more than $9.4 billion with U.S. suppliers, $5.5 billion of this was toward raw ingredients alone (Maze). Fast-food chains provide employment for their retail employees, corporate employees, and their suppliers, which helps stimulate the economy in America.

Alternatively, there are disadvantages to the fast-food movement in America. Common disadvantages of the fast-food movement often involve health issues and nutritional deficiencies due to the lack of healthy ingredients in many fast-food items.  Fast-food products contain large amounts of unhealthy ingredients such as salt, high fructose corn syrup, and oil. According to studies completed by medical doctors, frequent consumption of these ingredients can lead to obesity, disease, and premature aging (Fuhrman). Adopting a healthier lifestyle is believed to prevent the majority of heart attacks and strokes (Fuhrman). Some Americans may be unable or unwilling to stop eating fast food frequently, but from a health standpoint, it is overall more beneficial for our health and well-being.

Works Cited

Fuhrman J. The Hidden Dangers of Fast and Processed Food. American Journal of Lifestyle Medicine. 2018 Apr 3; pp. 375-381. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146358/

Fryar, Cheryl, Hughes, Jeffery, Herrick, Kristen, and Ahluwalia, Namanjeet,  “Fast Food Consumption Among Adults in the United States, 2013–2016.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 30 Oct. 2018, www.cdc.gov/nchs/products/databriefs/db322.htm.

Maze, Jonathan. “McDonald’s Has a Major Impact on the U.S. Economy.” Restaurant Business, Restaurant Business, 12 Feb. 2024, www.restaurantbusinessonline.com/financing/mcdonalds-has-major-impact-us-economy.

Rahkovsky, Ilya, Jo, Young, and Carlson, Andrea, “What Drives Consumers to Purchase Convenience Foods?” USDA, 24 July 2018, www.usda.gov/media/blog/2018/07/24/what-drives-consumers-purchase-convenience-foods.

The Dangers of Red Dye 40 and Artificial Food Dyes  

Artificial food dyes are solely used for aesthetic purposes and are not necessary for nutritional value. These are “man-made chemicals added to pre-packaged foods for cosmetic reasons” (Wong and Chen). Many researchers believe that artificial dyes are unnecessary and harmful. These dyes often do more harm than good and are particularly problematic in the United States. The use of artificial dyes, such as Red Dye 40, is currently banned in Europe, and many would agree that the United States should follow suit, as it would be beneficial for the health and wellness of the entire nation.  

Red Dye 40 is a synthetic dye used in many food and beverage products sold nationwide. Research has shown that these dyes can often cause various health and behavioral issues, specifically in children and young adults. According to a recently published New York Times article, children with ADHD and hyperactivity are especially subject to these adverse effects. Some countries and states, such as Europe and California, have limitations and restrictions on selling products with red dye 40 (Jewett and Creswell). Red Dye 40 and other artificial food dyes often contain ingredients such as carcinogens that can potentially be harmful when consumed (Potera).  

When conducting research, children are often the subject of discussion when it comes to Red Dye 40. This is because the ingredients in many foods commonly consumed by children, such as cereal, candy, and flavored beverages, contain artificial food dyes such as Red Dye 40 (Zumpano). Research has shown that these ingredients have been directly linked to behavioral issues in children, such as ADHD and hyperactivity. Placing children on an elimination diet free of artificial food dyes significantly reduced the symptoms of ADHD (Bell and Potera). Some states and countries are pushing to eliminate Red Dye 40 and other artificial food dyes due to the controversy surrounding the ingredients. This is to protect children and families from the harmful effects of artificial dyes when consumed (Jewett and Creswell).   

Although children are often used for research regarding artificial dyes in food, the adverse effects of artificial food dyes do not only pertain to children. Studies have shown that people of all ages can be affected by the harmful ingredients. Multiple chemical sensitivity causes various health issues in people such as headaches, nausea, and muscle pain (Atkins and Howell pp. 772-775). Although there is no uniform cause for multiple chemical sensitivity, it is believed that the symptoms are caused by artificial food dyes such as Red Dye 40 and Yellow 5 (Atkins and Howell pp. 772-775). These ingredients could potentially cause long-term and irreversible health issues; therefore, something needs to change to protect people and their families.  

Some lawmakers in the United States have made a push to eliminate the sale of products with Red Dye 40. Florida Congresswoman Anna Luna recently tried to ban certain color additives and high fructose corn syrup, stating that these ingredients are extremely harmful. She has argued that consuming substantial amounts of food additives is “poisoning Americans” and causing diabetes and mental health conditions (Bell). Similarly, the state of California recently banned the use of Red 40 in food products to protect children and families from the harmful effects of artificial food dyes. California is now pushing for the Food and Drug Administration to review ingredients such as Red 40 and other artificial dyes and consider banning them nationwide (Jewett and Creswell). This is considered a step in the right direction for the health and safety of consumers.   

Annotated Bibliography  

Atkins, William A. and Howell, Cameron. “Multiple Chemical Sensitivity.” The Gale Encyclopedia of Environmental Health, edited by Deirdre S. Hiam, 3rd ed., vol. 2, Gale, 2024, pp. 772-775. Gale eBooks, link.gale.com/apps/doc/CX8659400228/GVRL?u=mlin_s_bristcc&sid=bookmark-GVRL&xid=75949b0f.  

This book contains information regarding environmental health, including diseases and historic environmental events. The book explains multiple chemical sensitivities and how they relate to certain chemicals, some of which are in our food. Food-related products, such as Yellow 5, cause chemical sensitivity in some people. There is no uniform cause for multiple chemical sensitivity, but it is believed to cause symptoms such as headaches, nausea, and muscle pain. It is recommended to avoid these items if sensitive to them.   

Bell, Becky. “Food Dyes: Harmless or Harmful?” Healthline, Healthline Media, 17 July 2023, www.healthline.com/nutrition/food-dyes#TOC_TITLE_HDR_2.  

This article, published by Healthline, addresses the controversies behind the use of artificial food dyes in food. The author examines the different types of dyes used and how some are approved by the FDA but banned in other countries like Europe. The author also writes about how these additives are linked to health concerns such as ADHD in children. By removing artificial food dyes in an elimination diet, symptoms of ADHD were significantly decreased in children.   

Jewett, Christina and Creswell, Julie. “California’s Ban on Red Food Dye Puts F.D.A.’s Food Policies on the Spot.” The New York Times, 14 Oct. 2023, www.nytimes.com/2023/10/14/health/california-ban-red-dye-food.html?searchResultPosition=1.  

In this New York Times article, the authors discuss how lawmakers in California recently banned Red 40 in food products sold in national chains. This law protects children and families from the harmful effects of artificial food dyes. This article also discusses how Red Dye number 3 was banned in cosmetics in 1990 due to a study showing that it could cause thyroid cancer. California is pushing for the FDA to review these ingredients to potentially ban them nationwide.   

Potera, Carol. “The Artificial Food Dye Blues.” Environmental Health Perspectives, vol. 118, no. 10, Oct. 2010, https://research-ebsco-com.ezproxybrcc.helmlib.org/c/njhtfa/viewer/pdf/7xp4zybwpb.  

In this news article, the journalist explains the various artificial dyes found in many foods and how they directly affect behavior in children. Many artificial food dyes contain carcinogenic ingredients. These ingredients often cause hypersensitivity reactions and behavioral issues in adolescents. Products such as candy and snacks often contain artificial food dyes such as Red 40 and Yellow 6, and these particularly colored products usually cater to children.  

“Rep. Luna Introduces Bills to Ban Food Dyes, High-Fructose Corn Syrup.” Targeted News Service, 12 June 2024, p. NA. Gale OneFile: News, link.gale.com/apps/doc/A797472117/STND?u=mlin_s_bristcc&sid=ebsco&xid=7420869d.   

This news article outlines a Florida politician’s attempt to ban certain color additives and high fructose corn syrup in food. Congresswoman Anna Paulina Luna describes how harmful these ingredients are for children and families in the United States. Consuming substantial amounts of food with these ingredients often causes diabetes and mental health conditions. She describes these food additives as “poisoning Americans.”  

Wong, Angela, and Chen, Zoe, The Dangers of Artificial Food Coloring YikeMD Health Reports Book 6. 2nd ed., Http://YikeMD.Com, 2012.  

This book, written and published by medical doctors, outlines the negative effects artificial food dyes have on people, specifically Americans, as they eat more processed foods than other cultures and countries. This book explains how artificial dyes are solely used for aesthetic purposes and have no nutritional value. They also write about healthier alternatives that are often used in place of the problematic ingredients.  

Zumpano, RD, LD, Julia. “Is Red Dye 40 Safe?” Cleveland Clinic, 27 June 2024, health.clevelandclinic.org/red-dye-40.  

This article, published by the well-known Cleveland Clinic and written by a registered dietitian, explains the harmful effects of red food dyes on children, specifically those with hyperactivity or ADHD. These ingredients can also cause other health issues such as skin irritation, migraines, and other behavioral changes. Many foods, such as cereal, candy, and pastries, to name a few, contain red dye 40. The dietician then explains alternatives to red dye 40 and how to replace them in your diet. 

Essay 4 Pre-Writing: Fast Food vs Slow Food

Fast Food Advantages:

• Convenience
• Time-efficient 
• Good for those with limited time
• No preparation required 
• Can sometimes be more affordable than other options (keyword is sometimes)
• Consistency 

Fast Food Disadvantages:

• Health issues are often caused by unhealthy foods 
• Can become expensive over time
• Less time spent with family
• Constantly relying on other people for your food
• Mass-produced

Slow Food Advantages:

• Typically healthier options are offered
• Can shop locally to support local businesses (farm-to-table concept)
• Family time/traditions 
• Mental stimulation/can be enjoyable for some (new hobby?)
• Useful life skill to have (cooking)
• Higher quality ingredients

Slow Food Disadvantages:

• The cost may be too high for some
• Time-consuming 
• Added labor for workers 
• “Spending hours a day or whole weekend days preparing meals is a poor use of their time.”
• Not necessarily environmentally friendly
• Low productivity 

Hi Carley,

Great job outlining and analyzing your resources. The sources are relevant to your paper and college-level sources, although the second and fifth sources did not populate any results when I tried using the links. I would recommend double-checking the links for those sources to ensure that the next reader has all of the information they need to research.  MLA citations do not require dates, just the author’s name for the in-text citations. Otherwise, all of the citations look accurate to me. Annotations are brief and clearly explain the content of the articles and citations. I did not see any unintentional plagiarism as all sources were cited. Overall, the paper was interesting to read and had a lot of useful and accurate information. 

Paragraph main ideas:

Paragraph 1: Introduction to the summary/report. Outlines what artificial dyes are used for. This paragraph is not necessarily needed as it can be incorporated into another paragraph with a little more detail. It is well structured and gives a good explanation of the paragraphs to follow. 

Paragraph 2: Two main ideas in this paragraph- how artificial dyes are used in food and potential side effects and health concerns associated with dyes, specifically red 40. I would recommend separating these into two different paragraphs as they are different topics. The information provided is accurate based on the works cited.

Paragraph 3: Explains the differences between the US and Europe in terms of rules and regulations around artificial dyes. Europe has a lot more rules and restrictions than the US. The information provided is accurate and cited accordingly. 

Paragraph 4: Explains how clear labeling of products and their potential hazards could make a difference in consumers’ choices. I was unable to access the source to validate accuracy. The information provided is thorough and well-written. 

Paragraph 5: Closing paragraph. Outlines the entire paper. For this assignment, I don’t think a formal closing paragraph is needed. However, there were valid points that could be incorporated into the body paragraphs.

The Dangers of Red Dye 40 and Artificial Food Dyes 

Red Dye 40 is a synthetic dye used in many food and beverage products sold nationwide. Research has shown that these dyes can often cause various health and behavioral issues, specifically in children and young adults. Children with ADHD and hyperactivity are especially subject to these adverse effects. Some countries and states, such as Europe and California, have limitations and restrictions on selling products with red dye 40 (Jewett, Creswell). Red Dye 40 and other artificial food dyes often contain ingredients such as carcinogens that can be harmful for human consumption.  

When conducting research, children are often the subject of discussion when it comes to Red Dye 40. This is because the ingredients in many foods commonly consumed by children, such as cereal, candy, and flavored beverages, contain artificial food dyes such as Red Dye 40 (Zumpano). Research has shown that these ingredients have been directly linked to behavioral issues in children, such as ADHD and hyperactivity. Placing children on an elimination diet free of artificial food dyes significantly reduced the symptoms of ADHD (Bell, Potera). Some states and countries are pushing to eliminate Red Dye 40 and other artificial food dyes due to the controversy surrounding the ingredients. This is to protect children and families from the harmful effects of artificial dyes when consumed (Jewett, Creswell).  

Adverse effects of artificial food dyes do not always pertain to children only. Studies have shown that people of all ages can be affected by the harmful ingredients. Multiple chemical sensitivity causes various health issues in people such as headaches, nausea, and muscle pain (Atkins pp. 772-775). Although there is no uniform cause for multiple chemical sensitivity, it is believed that the symptoms are caused by artificial food dyes such as Red Dye 40 and Yellow 5. These ingredients could potentially cause long-term and irreversible health issues; therefore, something needs to change to protect people and their families.  

Some lawmakers in the United States have made a push to eliminate the sale of products with Red Dye 40. Florida Congresswoman Anna Luna recently tried to ban certain color additives and high fructose corn syrup, stating that these ingredients are extremely harmful. She has argued that consuming large amounts of food additives is “poisoning Americans” and causing diabetes and mental health conditions (Bell). Similarly, the state of California recently banned the use of Red 40 in food products to protect children and families from the harmful effects of artificial food dyes. California is now pushing for the Food and Drug Administration to review ingredients such as Red 40 and other artificial dyes and consider banning them nationwide (Jewett, Creswell). This is a step in the right direction for the health and safety of consumers.  

Artificial food coloring is solely used for aesthetic purposes and is not necessary for nutritional value.  These are “man-made chemicals added to pre-packaged foods for cosmetic reasons” (Chen, Wong). Many researchers believe that artificial dyes are unnecessary and harmful. These dyes often do more harm than good and are particularly problematic in the United States. The use of artificial dyes is currently banned in Europe, and many would agree that the United States should follow suit, as it would be beneficial to the entire nation.  

Annotated Bibliography 

Atkins, William A., and Cameron Howell. “Multiple Chemical Sensitivity.” The Gale Encyclopedia of Environmental Health, edited by Deirdre S. Hiam, 3rd ed., vol. 2, Gale, 2024, pp. 772-775. Gale eBooks, link.gale.com/apps/doc/CX8659400228/GVRL?u=mlin_s_bristcc&sid=bookmark-GVRL&xid=75949b0f. 

This book explains what multiple chemical sensitivity is and how it relates to certain chemicals, some of which are in our food. Food-related products, such as Yellow 5, cause chemical sensitivity in some people. There is no uniform cause for multiple chemical sensitivity, but it is believed to cause symptoms such as headaches, nausea, and muscle pain. It is recommended to avoid these items if sensitive to them.  

Bell, Becky. “Food Dyes: Harmless or Harmful?” Healthline, Healthline Media, 17 July 2023, www.healthline.com/nutrition/food-dyes#TOC_TITLE_HDR_2. 

This article addresses the controversies behind the use of artificial food dyes in food. The author examines the different types of dyes used and how some are approved by the FDA but banned in other countries like Europe. The author also writes about how these additives are linked to health concerns such as ADHD in children. By removing artificial food dyes in an elimination diet, symptoms of ADHD were significantly decreased in children.  

Jewett, Christina, and Julie Creswell. “California’s Ban on Red Food Dye Puts F.D.A.’s Food Policies on the Spot.” The New York Times, 14 Oct. 2023, www.nytimes.com/2023/10/14/health/california-ban-red-dye-food.html?searchResultPosition=1. 

Lawmakers in California recently banned Red 40 in food products sold in national chains. This law protects children and families from the harmful effects of artificial food dyes. This article also discusses how Red Dye number 3 was banned in the use of cosmetics in 1990 due to a study showing that it could cause thyroid cancer. California is pushing for the FDA to review these ingredients to potentially ban them nationwide.  

Potera, Carol. “The Artificial Food Dye Blues.” Environmental Health Perspectives, vol. 118, no. 10, Oct. 2010, doi:https://research-ebsco-com.ezproxybrcc.helmlib.org/c/njhtfa/viewer/pdf/7xp4zybwpb. 

In this news article, the journalist explains the various artificial dyes found in many foods and how they directly affect behavior in children. Many artificial food dyes contain carcinogenic ingredients. These ingredients often cause hypersensitivity reactions and behavioral issues in adolescents. Products such as candy and snacks often contain artificial food dyes such as Red 40 and Yellow 6, and these particularly colored products usually cater to children.  

“Rep. Luna Introduces Bills to Ban Food Dyes, High-Fructose Corn Syrup.” Targeted News Service, 12 June 2024, p. NA. Gale OneFile:News, link.gale.com/apps/doc/A797472117/STND?u=mlin_s_bristcc&sid=ebsco&xid=7420869d.  https://luna.house.gov/posts/breaking-rep-luna-introduces-bills-to-ban-food-dyes-and-high-fructose-corn-syrup 

This news article outlines a Florida politician’s attempt to ban certain color additives and high fructose corn syrup in food. Congresswoman Anna Paulina Luna describes how harmful these ingredients are for children and families in the United States. Consuming large amounts of food with these ingredients often causes diabetes and mental health conditions. She describes these food additives as “poisoning Americans”. 

Wong, Angela, and Chen, Zoe, The Dangers of Artificial Food Coloring (YikeMD Health Reports Book 6) . 2nd ed., Http://YikeMD.Com, 2012. 

This book outlines the negative effects artificial food dyes have on people, specifically Americans, as they eat more processed foods than other cultures and countries. This book explains how artificial dyes are solely used for aesthetic purposes and have no nutritional value. They also write about healthier alternatives that are often used in place of the problematic ingredients. 

Zumpano, RD, LD, Julia. “Is Red Dye 40 Safe?” Cleveland Clinic, 27 June 2024, health.clevelandclinic.org/red-dye-40. 

This article, published by the Cleveland Clinic, explains the harmful effects of red food dyes on children, specifically those with hyperactivity or ADHD. These ingredients can also cause other health issues such as skin irritation, migraines, and other behavioral changes. Many foods, such as cereal, candy, and pastries to name a few, contain red dye 40. The dietician then explains alternatives to red dye 40 and how to replace them in your diet. 

Artificial Food Dyes and Preservatives 

This annotated bibliography is going to be focused on artificial food dyes, preservatives in our food, and how they are often harmful to consume. Artificial food dyes are directly linked to behavioral issues in children such as ADHD. They often contain harmful ingredients such as carcinogens which are often linked to cancer and banned in some states and countries.

Atkins, William A., and Cameron Howell. “Multiple Chemical Sensitivity.” The Gale Encyclopedia of Environmental Health, edited by Deirdre S. Hiam, 3rd ed., vol. 2, Gale, 2024, pp. 772-775. Gale eBooks, link.gale.com/apps/doc/CX8659400228/GVRL?u=mlin_s_bristcc&sid=bookmark-GVRL&xid=75949b0f.

This book explains what multiple chemical sensitivity is and how it relates to certain chemicals, some of which are in our food. Food-related products, such as Yellow 5,  are considered to cause chemical sensitivity in some people. There is no uniform cause for multiple chemical sensitivity, but it is believed to cause symptoms such as headaches, nausea, and muscle pain. It is recommended to avoid these items if sensitive to them. 

Bell, Becky. “Food Dyes: Harmless or Harmful?” Healthline, Healthline Media, 17 July 2023, www.healthline.com/nutrition/food-dyes#TOC_TITLE_HDR_2.

This article addresses the controversies behind the use of artificial food dyes in food. The author examines the different types of dyes used and how some are approved by the FDA but banned in other countries like Europe. The author also writes about how these additives are linked to health concerns such as ADHD in children. By removing artificial food dyes in an elimination diet, symptoms of ADHD were significantly decreased in children. 

Jewett, Christina, and Julie Creswell. “California’s Ban on Red Food Dye Puts F.D.A.’s Food Policies on the Spot.” The New York Times, 14 Oct. 2023, www.nytimes.com/2023/10/14/health/california-ban-red-dye-food.html?searchResultPosition=1.

Lawmakers in California recently banned the use of Red 40 in food products that are sold in national chains. The purpose of this law is to protect children and families from the harmful effects of artificial food dyes. This article also discusses how Red Dye number 3 was banned in the use of cosmetics in 1990 due to a study showing that it could cause thyroid cancer. California is pushing for the FDA to review these ingredients to potentially ban them nationwide. 

Potera, Carol. “The Artificial Food Dye Blues.” Environmental Health Perspectives, vol. 118, no. 10, Oct. 2010, doi:https://research-ebsco-com.ezproxybrcc.helmlib.org/c/njhtfa/viewer/pdf/7xp4zybwpb.

In this news article, the journalist explains the various artificial dyes found in many foods and how they directly affect behavior in children. Many artificial food dyes contain carcinogenic ingredients. These ingredients often cause hypersensitivity reactions and behavioral issues in adolescents. Products such as candy and snacks often contain artificial food dyes such as Red 40 and Yellow 6, and these particularly colored products usually cater to children. 

“Rep. Luna Introduces Bills to Ban Food Dyes, High-Fructose Corn Syrup.” Targeted News Service, 12 June 2024, p. NA. Gale OneFile: News, link.gale.com/apps/doc/A797472117/STND?u=mlin_s_bristcc&sid=ebsco&xid=7420869d.  https://luna.house.gov/posts/breaking-rep-luna-introduces-bills-to-ban-food-dyes-and-high-fructose-corn-syrup

This news article outlines a Florida politician’s attempt to ban certain color additives and high fructose corn syrup in food. Congresswoman Anna Paulina Luna describes how harmful these ingredients are for children and families in the United States. Consuming large amounts of food with these ingredients often causes diabetes and mental health conditions. She describes these food additives as “poisoning Americans”.

Zumpano, RD, LD, Julia. “Is Red Dye 40 Safe?” Cleveland Clinic, 27 June 2024, health.clevelandclinic.org/red-dye-40.

This article, published by the Cleveland Clinic, explains the harmful effects of red food dyes on children, specifically those with hyperactivity or ADHD. These ingredients can also cause other health issues such as skin irritation, migraines, and other behavioral changes. Many foods, such as cereal, candy, and pastries to name a few, contain red dye 40. The dietician then explains alternatives to red dye 40 and how to replace them in your diet.

“The Sickness in Our Food Supply”   

 The COVID-19 pandemic has had long-lasting effects on many parts of society, some more serious than others. In the article “The Sickness in Our Food Supply”, the author Michael Pollan, describes how the COVID-19 pandemic took a serious toll on the American food chain system and its various workers due to its “vulnerabilities and inequities”. Many workers were forced to work throughout the pandemic in hazardous conditions due to supply chain issues and shortages. Pollan also explains how the modern-day food chain is directly linked to many chronic illnesses such as chronic inflammation.   

 “The Sickness in Our Food Supply”, written by Michael Pollan, is a very eye-opening article describing the issues in our food chain and distribution centers. When much of the economy was shut down due to the COVID-19 pandemic, the food chain consisting of “institutional purchasers of food, such as restaurants, schools, and corporate offices” collapsed. Pollan describes the “juxtaposition of images in the news of farmers destroying crops and dumping milk with empty supermarket shelves”. Farmers were producing food, but due to the pandemic, there was no way to transport the food to purchasers as many of them were shut down by the government. This caused irreversible damage to consumers, purchasers, and producers nationwide.  

 Distinctly, the meat packing industry was greatly affected during the COVID-19 pandemic for many reasons. Tyson Foods, the second-largest meatpacker in America, was forced to cease operations in May 2020 due to the coronavirus outbreak. Pollan explains the egregious conditions inside the meatpacking facilities and how they negatively affected workers. Due to the setup inside the facilities, they were considered hot spots for the virus. Workers were packed tightly into the assembly lines in the facilities with little to no personal protective equipment such as gloves or masks. Thousands of workers were falling ill and dying due to the conditions and outbreak. Many of the workers in these facilities were immigrants with little to no access to health care, which made the likelihood of spreading the virus even greater. These workers were extremely overworked, undervalued, and underpaid.   

  Shortly after the Tyson facilities were ordered to close, President Donald Trump elected to invoke the Defense Production Act due to the shortage of meat. The Defense Production Act forced workers back to work in hazardous conditions. There were also no safety precautions in place. Pollan explains the vulnerability of the supply chain due to the concentration of the industry. According to Pollan, only four companies process more than 80 percent of beef in America and another four companies process 57 percent of pigs. These numbers are problematic because of the amount of power these companies hold. Closing just one or two of these facilities caused havoc nationwide.   

Alternatively, local businesses were thriving during the height of the pandemic. Community-sourced agriculture, farmer’s markets, and pre-made meal services became increasingly popular. These alternative food sources became successful due to their ability to adapt to the pandemic. Pollan explains that their success was based on the implementation of social distancing and touchless pay systems. Unlike the meatpacking industry, the small local businesses were able to quickly and efficiently adapt to what would soon become the new normal. 

  Pollan concludes the article by addressing some common health issues associated with processed foods. Due to the severe vulnerability of the meat industry, it is significantly easier to obtain processed foods rather than packaged meat and various other crops. He explains that processed foods are so common in America because of their accessibility and convenience. It is significantly easier for a farmer to harvest crops such as corn and soybeans, therefore it is unlikely for there to be a shortage of these types of food. Pollan then explains that a diet dominated by processed foods “predisposes us to obesity and chronic diseases such as hypertension and type-2 diabetes”. According to the Centers for Disease Control, these pre-existing conditions significantly increase a person’s risk of contracting the coronavirus. Pollan argues that the American food system is too vulnerable. The focus in our food system should be on quality and safety, not quantity or politics.   

  Pollan made an abundance of important observations in this article. I agree with many of the points he made in this article regarding the vulnerability of the American food chain and the mistreatment of workers during the pandemic. The beginning of the coronavirus pandemic was odd for all of us. I remember going to Target in early March of 2020, and there were many bare shelves. It was nearly impossible to find things such as paper towels, toilet paper, and packaged meat, such as chicken. I was completely unaware that the Tyson food plants were entirely shut down until reading this article, which would explain why the shelves were empty at many grocery stores.   

  It is also very eye-opening to read about the inequities many factory workers faced during the pandemic. I was fortunate enough to work from home throughout the pandemic and did not have to work in an unsafe environment. I agree with Pollan when he discusses the inequalities many workers faced and are still facing nationwide. Access to healthcare is slim to none for some workers, and similarly to Pollan, I believe that this is unacceptable.   

  Pollan did an excellent job maintaining his argument throughout the article. It was clear what he was trying to instill in the reader, and I did not question his knowledge or resources. The author gives many specific details to back his claims and observations, such as why Tyson’s facilities were shut down and the individual conditions of the slaughterhouses. He backs these claims up with facts, such as the exact number of COVID-related illnesses and deaths in these slaughterhouses. There is no need for the reader to question his credibility since he provided specific facts for his claims. Before reading this article, I was unaware of many things in our food system, such as how severe the crisis in the food chain is and how easy it is to break. Now, I am more educated on how the system works and its flaws. I also did not know how many COVID-19 outbreaks were due to the poor conditions at meat packing facilities.   

  In an updated article published by Forbes magazine, titled “How Meat Processing Workers Are Fighting for Safer Work Conditions,” the author addresses the issues meatpacking workers are still facing as of 2022. According to the article, the average pay for a meatpacking worker was only $19 an hour. This is not a livable wage in many parts of the country. It is estimated that 44% of meat factory workers tested positive for the virus, which led to nationwide outbreaks (Schweizer).  The Protecting America’s Meatpacking Workers Act was later passed, which addresses many inequities and issues workers were facing during this time such as low pay, hazardous conditions, and job protection, to name a few. It is reassuring to know that Pollan’s issues were addressed, and although I am sure there are still ongoing issues, this seems like a step in the right direction.   

Works Cited 

 Michael Pollan. “The Sickness in Our Food Supply.” Michael Pollan, 12 May 2020, www.michaelpollan.com/articles-archive/the-sickness-in-our-food-supply/.  

 Schweizer, Errol. “How Meat Processing Workers Are Fighting for Safer Working Conditions.” Forbes, Forbes Magazine, 4 May 2022,    www.forbes.com/sites/errolschweizer/2022/05/03/how-meat-processing-workers-are-fighting-back/.   

Hi Carley,

Great analysis and summary of the article. Your essay is structured correctly with a strong introduction and closing paragraph. For your summary paragraph, the information provided is accurate per the article. I recommend including more examples from the text to strengthen the summary. You could elaborate more on the examples, such as the collapse of the food system or how Tyson was directly affected. The sources are correctly cited throughout the text and on a separate reference page. Your paragraphs are structured well. I’d recommend starting new/separate paragraphs for the two articles you analyzed to make it easier for the reader to differentiate between the two sources. By doing so, you could explain more about these articles and how they relate to the assignment. The referenced articles are relatable to the assigned article. Your response paragraphs are thorough and easy to understand. The second sentence, “The extreme concentration of power in this sector, with a few dominant corporations, creates a fragile system vulnerable to disruptions”, helps paint a picture for the reader of the severe issues in the food system. This paper was well-written, thought-provoking, and clear. There were many accurate descriptions related to the article. 

“The Sickness in Our Food Supply”  

Introduction  

The COVID-19 pandemic has had long-lasting effects on many parts of society, some more serious than others. In the article “The Sickness in Our Food Supply”, the author Michael Pollan, describes how the COVID-19 pandemic took a serious toll on the American food chain system and its various workers due to its “vulnerabilities and inequities”. Many workers were forced to work throughout the pandemic in hazardous conditions due to supply chain issues and shortages. Pollan also explains how the modern-day food chain is directly linked to many chronic illnesses such as chronic inflammation.  

Summary 

“The Sickness in Our Food Supply”, written by Michael Pollan, is a very eye-opening article describing the issues in our food chain and distribution centers. When much of the economy was shut down due to the COVID-19 pandemic, the food chain consisting of “institutional purchasers of food, such as restaurants, schools and corporate offices” collapsed. Pollan sets the scene by describing the “juxtaposition of images in the news of farmers destroying crops and dumping milk with empty supermarket shelves”. Farmers were producing food, but due to the pandemic, there was no way to transport the food to purchasers as many of them were shut down by the government. This caused irreversible damage to consumers, purchasers, and producers nationwide. 

The meat packing industry was greatly affected during the COVID-19 pandemic for a variety of reasons. Tyson Foods, the second-largest meatpacker in America, was forced to cease operations in May 2020 due to the coronavirus outbreak. Pollan explains the egregious conditions inside the meatpacking facilities and how they negatively affected workers. Due to the setup inside the facilities, they were considered hot spots for the virus. Workers were packed tightly into the assembly lines in the facilities with little to no personal protective equipment such as gloves or masks. Thousands of workers were falling ill and dying due to the conditions and outbreak. Many of the workers in these facilities were immigrants with little to no access to health care, which made the likelihood of spreading the virus even greater. These workers were extremely overworked, undervalued, and underpaid.  

Shortly after the Tyson facilities were ordered to close, President Donald Trump elected to invoke the Defense Production Act due to the shortage of meat. The Defense Production Act forced workers back to work in hazardous conditions. There were also no safety precautions in place. Pollan explains the vulnerability of the supply chain due to the concentration of the industry. According to Pollan, only four companies process more than 80 percent of beef in America and another four companies process 57 percent of pigs. These numbers are problematic because of the amount of power these companies hold. Closing just one or two of these facilities caused havoc nationwide.  

Pollan concludes the article by addressing some common health issues associated with processed foods. He explains that processed foods are so common in America because of their accessibility and convenience. It is significantly easier for a farmer to harvest crops such as corn and soybeans, therefore it is unlikely for there to be a shortage of these types of food. Pollan then explains that a diet dominated by processed foods “predisposes us to obesity and chronic diseases such as hypertension and type-2 diabetes”. According to the Centers for Disease Control, these pre-existing conditions significantly increase a person’s risk of contracting the coronavirus. Pollan argues that the American food system is too vulnerable. The focus in our food system should be on quality and safety, not quantity or politics.  

Analysis 

Pollan made an abundance of important observations in this article. I agree with many of the points he made in this article regarding the vulnerability of the American food chain and the mistreatment of workers during the pandemic. The beginning of the coronavirus pandemic was odd for all of us. I remember going to Target in early March of 2020, and there were many bare shelves. It was nearly impossible to find things such as paper towels, toilet paper, and packaged meat, such as chicken. I was completely unaware that the Tyson food plants were entirely shut down until reading this article, which would explain why the shelves were empty at many grocery stores.  

It is also very eye-opening to read about the inequities many factory workers faced during the pandemic. I was fortunate enough to work from home throughout the pandemic and did not have to work in an unsafe environment. I agree with Pollan when he discusses the inequalities many workers faced and are still facing nationwide. Access to healthcare is slim to none for some workers, and similarly to Pollan, I believe that this is unacceptable.  

Pollan did an excellent job maintaining his argument throughout the article. It was clear what he was trying to instill in the reader, and I personally did not question his knowledge or resources. Before reading this article, I was unaware of many things in our food system, such as how severe the crisis in the food chain is and how easy it is to break. Now, I am more educated on how the system works and its flaws. I also did not know how many COVID-19 outbreaks were due to the poor conditions at meat packing facilities.  

In an updated article published by Forbes magazine, titled “How Meat Processing Workers Are Fighting for Safer Work Conditions,” the author Errol Schweizer describes the issues meatpacking workers are still facing as of 2022. According to Schweizer, the average pay for a meatpacking worker was only $19 an hour. This is not a liveable wage in many parts of the country. It is estimated that 44% of meat factory workers tested positive for the virus, which led to nationwide outbreaks. The Protecting America’s Meatpacking Workers Act was later passed, which addresses many inequities and issues workers were facing during this time such as low pay, hazardous conditions, and job protection, to name a few. It is reassuring to know that Pollan’s issues were addressed, and although I am sure there are still ongoing issues, this seems like a step in the right direction.  

References  

Pollan, Michael. The Sickness in Our Food Supply, 12 May 2020, www.michaelpollan.com/articles-archive/the-sickness-in-our-food-supply/.

Schweizer, Errol. “How Meat Processing Workers Are Fighting for Safer Working Conditions.” Forbes, Forbes Magazine, 4 May 2022, www.forbes.com/sites/errolschweizer/2022/05/03/how-meat-processing-workers-are-fighting-back/.