Paper Example on Healthy Nutrition

2021-06-17 18:13:01
3 pages
607 words
Harvey Mudd College
Type of paper: 
Article review
This essay has been submitted by a student. This is not an example of the work written by our professional essay writers.

In today world, many people have set up restaurants as their source of income. However, there are two sorts of chicken cooked in this eateries. Grilled chicken and additionally fried chicken. Many individuals choose grilled over the fried chicken because they believe that grilled chicken is healthier than the fried chicken. In some instances, this might seem to be true that grilled chicken contains fewer calories and less fat, while this meal is not as healthy as it looks. Grilled chicken contains heterocyclic amines, particularly phenyl methyl imidazopyridine (PhIP), which is a cancer-causing compound. A cancer-causing agent is any substance that causes the anomalous development of cells, which can likewise make them spread out in the whole body. They are likewise natural compounds in which at least one of the ammonia hydrogens is supplanting with a more multifaceted group.

Five organizations categorize this carcinogen. According to the research done by these agencies, carcinogens are considered not safe, and people have to minimize them from their diet. In California, Proposition 65 states that, if there are any toxic compounds in your products the company should give precautions to the community. For example, a 13-year-old girl learned about carcinogens from her doctor lawsuit between physicians committee accountable for medicine and seven fast food restaurants owned by different people sued due to the Californias law. She as well noticed her mother cooking grilled chicken and its edges turned white after been pickled in lemon juice. These are the process where proteins change their shape and lose the ability to function chemically. These are surprising because many people do not have the knowledge about the dangers they encounter consuming grilled chicken.

Many people in our community do not consider their diet. Therefore, given an opportunity to learn about a particular food and the health measures many of them will turn you down. In Penn State University laboratory a test was carried out to test whether marinating a grilled chicken could reduce the number of carcinogens. Running the chicken samples through a high-pressure liquid chromatography-mass spectrometer, it analyzes the chemicals in the chicken by separating all carcinogen compounds and giving the actual amount of this complex in the chicken. Soaking grilled chicken in lemon juice restrains the quantity of cancer-causing agents.

This procedure also decreases this compounds with a rate of 98%. They include different components that aid in lessening carcinogens like the brown sugar, soy sauce, olive oil and salt water yet not in a high rate as the lemon juice. Another consideration about grilled chicken is the amount of time taken while cooking. However, if you increment the time prepared, the measure of cancer-causing agents quickly increases. So the ideal approach to marinate chicken is not to under-cook but rather certainly don't over-cook then use salt water, olive oil or lemon juice to marinate.

Many factors impact wellbeing and prosperity in a community likewise numerous elements, and people in the community have a part to play in responding to peoples health needs. Health administrators see a comprehensive system inside the research about nutrition on which people can adopt to keep up and enhance good health. To reach many people health officers should set up programs to address people on issues concerning their diets and how to select the appropriate changes they should make in cooking as well as the eating habits.


Based on the results found in the research about grilled chicken people should be encouraged to consume natural food staffs more than roasted food considering the arising deadly diseases.


Henry, J. (2016). Advances in food and nutrition research: Volume seventy-seven.

Taylor, S. (2007). Advances in food and nutrition research: Volume 53. Amsterdam: Elsevier/Academic.

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