healthy you” interdisciplinary unithillaryannmiles.weebly.com/uploads/2/9/1/...writing... ·...
TRANSCRIPT
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 1!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
“HEALTHY YOU” INTERDISCIPLINARY UNIT
BY: HILLARY MILES, CORINNE SALTER DAVID KEE & JAKE HUGHES
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 2!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Table of Contents
Introduction…………………………………………………………………………….3 Essential Questions…………………………………………………………………..3 Interdisciplinary Strands……………………………………………………………..4 Objectives………………………………………………………………………………5 Student Activities……………………………………………………………………..6 Standards………………………………………………………………………………10 Lesson Plan Materials……………………………………………………………….14
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 3!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Introduction
-Healthy minds build healthy bodies, and healthy bodies build healthy minds.-
When students are educated about what it means to be healthy, students can make informed, responsible decisions about their own health. With the growing epidemic of obesity in America, we decided to create an interdisciplinary unit that focuses on the unity between healthy minds and healthy bodies. Through interactive activities in Math, Science, English, and Social Studies, students will define what it means to be healthy while exploring trends and controversies in contemporary conversations on health. Students will construct their own knowledge on healthiness while becoming educated consumers and citizens through analyzing attitudes towards health over time. Students will view health on a local, national, and global level in order to broaden their conception of “healthiness.” This unit has been designed for high school upperclassmen in order to strengthen student’s relationships with their health so they will have the knowledge, skills, and tools to live a healthy lifestyle throughout their lives post-graduation. Health is an interdisciplinary concept and this unit explores the multifaceted role of health in society through interdisciplinary implementation.
Essential Questions
What role does food play in the world around us?
What does it mean to be healthy?
What control does an individual have on their health?
How have attitudes towards health changed over time?
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 4!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Interdisciplinary Strands
Students will be exploring the role that food plays in the world around us in English classes by reading excerpts from literature that focus on food quality and writing persuasive essays on the use of processed food in student lunches. In science, students will investigate the farm to table movement with an inquiry learning activity and see how organic and sustainable agriculture can benefit their health and the environment. Students will draw upon prior knowledge and make real life connections to summarize statistics of the current obesity epidemic in America. Students will explore the meaning of being healthy in social studies with a think-pair-share exercise and in English with a discussion using quote cards. Students will investigate obesity in America by gathering data and analyzing statistics in math class. In a science lab, students will learn about healthy foods when constructing a soda can calorimeter to measure the amount of energy in various snack foods. Students will learn about the ways an individual can control their own health by interpreting data, predicting trends and developing conclusions from medical records in math class. Students will compare real life out of pocket and opportunity costs for conventional, organic and sustainably grown foods in a science based inquiry learning activity, ultimately deciding what their choice would be as a consumer. In social studies, students will discover what working conditions were like in the early 1900s, focusing on how ones health was affected. Students will discuss what the role of health is today and how that role changed during the progressive era in social studies class. In science, students will work in small groups to complete a webquest, learning how biotechnology has changed the food industry. Students will take a position supporting or resisting genetically modified foods through a group presentation. In English, students will work with peers to develop persuasive essays on how junk food has affected the health of our society and whether we need a food revolution in America.
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 5!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Objectives
Science Students will be able to: • compare and contrast organic/sustainable food products to conventional food products. • identify the "opportunity costs" involved in purchasing organic/sustainable food products as
opposed to conventional food products. • define and articulate how environmental stewardship, common good, responsibility, and
social action are involved in purchasing organic/sustainable food products. • explain how genetically modified food can affect our health and our environment. • interpret GMO information on the web written with different perspectives. • describe the benefits and risks associated with genetically modified food production. • measure temperature change to calculate the amount of energy in multiple snack food
products. • analyze and interpret data from an experiment comparing the amount of energy in multiple
food products.
Social Studies students will be able to: • Demonstrate their knowledge of the progressive era by answering questions related to the
topic • Analyze a passage and construct an original piece • Complete a role definition chart • Connect vocabulary words accurately in a sentence • Construct original statements using vocabulary words
Math Students will be able to: • Collect relevant data. • Analyze and interpret data. • Summarize the data using tables and graphs. • Make inferences based upon survey or observational data. • Justify conclusions based upon the data. English Students will be able to: • identify techniques of persuasion by completing a quotation discussion guide. • analyze and evaluate opposing arguments by facilitating discussion using quotation cards. • construct and defend a persuasive argument by participating in small group discussion. • organize an argument and cite supporting reasons by completing a persuasive framework
outline. • revise and edit persuasive essays by integrating comments from a peer revision checklist into
their rough drafts. • advise and evaluate peer essays by consulting and critiquing in a peer revision workshop.
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 6!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Student Activit ies
Science: Day One: Students will investigate the "Farm to Table" movement by comparing and contrasting organic/sustainable food products to conventional food products. The class will use prior knowledge to define the terms "organic" and "sustainable". Using a structured investigative activity and laptops, small groups of students will use inquiry learning to conduct research and make calculations. Through this activity, they will identify how environmental stewardship, common good, responsibility, and social action are involved in purchasing organic/sustainable food products as opposed to conventional food products. For homework, students will write an individual persuasive essay to convince their community to support local agriculture. Day Two: Students will continue with inquiry learning by completing a GMOFoodsquest activity in which they interpret information on the web written with different perspectives. They will begin by using prior knowledge to answer the question "What are genetically modified foods?" In small groups, students will explore the webquest activity and answer the included questions. The webquest is designed to get students thinking about how science and technology influences our lives and, more specifically, how genetically modified food can affect our health and our environment. They will then use their answers and opinions to create a presentation describing the risks and benefits associated with genetically modified food production. Day Three: Students will measure the amount of energy in different snack food products in a laboratory setting. They will begin by formulating a hypothesis about which snack food contains more energy. In small groups, students will conduct the experiment where a soda can filled with water will act as the surroundings under investigation and a piece of food will be the system in an exothermic reaction. The students will measure the change in temperature of the water in the soda can and use this information to calculate the amount of energy per gram contained in the snack food. The students will then analyze and interpret data from an experiment by individually writing formal lab reports for homework.
Social Studies:
Day One: To begin the first day of this unit, the students will be asked to ponder the question, “what does being healthy mean to you?” To answer this question, students will engage in a think, pair, share exercise and we will discuss what they come up with. Following this activity, I will let
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 7!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
the students know that prior to 1906; health was not a very important aspect of people’s lives. With that we will enter into our discussions about the whole of the Progressive Era. Students will be given questions that will correspond to aspects that we will discuss. As we progress through the discussion, we will pause as a class and answer the questions to check comprehension. After we answer all the questions and discuss all the material, the teacher will explain that this is just a sample of what is to come. Class will end with a closing video of future lessons. Day Two: Today, the students will have a chance to walk in the shoes (figuratively) of the people that had to work day in and day out in the horrible working conditions of the early 1900’s. To begin, the teacher will explain that a RAFT is a writing exercise meant to give the students a greater insight into how the people that we are studying lived. The teacher will explain that RAFT is an acronym and will explain what each letter stands for. Students will be given roles at random. Since the roles are random, some students may have no idea what to write about. Students with the same roles will work in groups to complete the role definition chart. This will help them flesh out their ideas better. After students know what their roles are and the other parts of the assignment, the teacher will assign the completion of the writing assignment to be done for homework. Day Three: Today in class, the students will take their final steps toward the completion of the unit and of the large assessment. Today will be the connect 2 lesson. To begin, the teacher will present the students with a list of vocabulary words aligned into two columns. The words will be vocabulary words that the students may or may not be acquainted with. The students will be required to choose two words, one from each column, and connect these two words in a way they think the author would use them. After the students have created a few sentences in this fashion, the teacher will introduce the paper from where the vocabulary words were taken and where they are in context. After seeing how the author used the words, the students will now be able to choose a single word and construct a new statement using that word in their own words, making it their own. We will discuss some of the responses as a class and the teacher will collect the responses to check for correct usage. Now that the students have a firm grasp of the vocabulary words, they will be able to complete the final assignment.
Math:
Day One: Students will explore their prior knowledge on obesity, its effects, and familiar statistics. Students will investigate the statistics of obesity in America by reviewing an article entitled “U.S. obesity rate levels off, but still an epidemic”. Reviewing the article for statistics, students will collect data on obesity rates. Students will complete structured activity to assist their comprehension for gathering data from a source. Through this activity, students will learn to
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 8!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
collect and analyze about statistics. For homework, students will find an article on obesity with statistics, and write a 75 word abstract on the statistics in the article. Day Two: Students will expand upon their understanding and ability to collect and analyze data. Students will review the article entitled “Obesity Rates and Related Trends Overview: F as in Fat”, and explore the statistics it contains. Using the article as their source of information, students will work in groups to complete a structured activity. Through this activity, students will draw upon prior knowledge, real life connections, identify statistical information, and summarize information through graphical methods and identifying key statistics. Students will then consider future statistics by using existing data to predict future trends. Students will be asked to justify their conclusions based upon the data. Day Three: Students will continue to summarize and interpret data based on diet and exercise. Using character information, students will work in groups to complete the worksheet. Students will provide a graphical interpretation of the information. Students will then interpret the data to develop conclusions based upon the data. Through this activity, students will interpret data, predict trends, and justify the conclusions. For a statistics project, students will review provided medical information. Students will then research the topic for a standard comparison, create graphs of the information, interpret the data, calculate the future height and weight, and provide supporting information for their conclusions.
English: Day One: Students will be facilitating discussion by reading for persuasion and argument. Students will be exploring “What is healthy food?” through persuasive readings. Students will read opposing viewpoints about the current debate on the state of eating healthy in the nation. Students will come in to class having read excerpts from Eric Schlosser’s nonfiction book Fast Food Nation: The Dark Side of the All-American Meal and excerpts from David H. Freeman’s article from The Atlantic, “How Junk Food Can End Obesity.” Students will analyze the readings for persuasion, argument, and bias using techniques of persuasion handout. To engage students in critical reading, students will be assigned a quote to construct a quote card with, prompting them to create an essential question and discussion points surrounding their quote. During class, students will take turns facilitating discussion, using their quote and quote card to generate meaningful discussion about the readings and the concept of “healthy food.” Each student will have time to be the lead facilitator of the discussion. The discussion will focus on citing specific evidence to examine persuasion, argument, and bias. After the discussion, the teacher will introduce the unit long persuasive essay assignment. Throughout the unit, students will be engaged in process writing, focusing on collaboration by creating a community of writers. Students will be writing a persuasive essay in response to the critical prompt:
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 9!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Do we need a food revolution? Using your readings and discussions, create your own definition of “healthy food” in order to construct a persuasive argument for or against the use of processed foods in student lunches. Considering the need to lower rates of obesity, argue either for or against the inclusion of processed foods (for example: junk foods, fast foods, and processed meat products) in student lunches on middle school, high school, or college campuses.
After introducing students to the prompt, the teacher will give students their extension homework. For homework, students will create a rough draft of their thesis. Day Two: Students will engage in pre-writing and drafting while creating and constructing argument. Students will make the transition from reading persuasive pieces to becoming persuasive writers. First, students will share their rough draft theses in small groups while having an informal debate about opposing points of the prompt. Students will have the opportunity to discuss their opinions and reasoning while engaging in meaningful peer interactions. Students will then work on pre-writing and drafting their persuasive essay by completing a persuasive essay frame in collaborative small group workstations. The persuasive essay frame will help students construct their arguments while incorporating cited readings, research persuasive techniques, and individual writing style. For homework, students will use their persuasive framework to write a rough draft of their persuasive essay. Day Three: Students will become a part of a community of writers throughout a peer revision workshop. Students will work in a peer revision workshop in order to collaborate on their persuasive essay rough drafts. In pairs, students will take turns being consultant and author while reviewing and advising their partner. Students will read their partner’s essay twice, following a guideline for consultation in order to advise on multiple areas of writing. Students will complete a peer-revision checklist and a reflection activity upon completion of the workshop. The peer-revision workshop will aid students in revising their drafts while also reinforcing process writing and specific writing techniques. For homework, students will create their final copy of their persuasive essay assignment.
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 10!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Standards !
Science: PA- Pennsylvania DOE Standards Aligned System - Clear Standards (2010) Subject Area: Environment and Ecology Standard Area: 4.4: Agriculture and Society Grade Level: 12 Standard: 4.4.12. E: Examine the status of existing theories. Evaluate experimental information for relevance and adherence to science processes. Judge that conclusions are consistent and logical with experimental conditions. Interpret results of experimental research to predict new information, propose additional investigable questions, or advance a solution. Communicate and defend a scientific argument. Standard: 4.4.12. A: Research and analyze the social, political, economic, and environmental factors that affect agricultural systems. Standard: 4.4.12. D: Describe how policies, regulations, and laws affect the technologies adopted in agriculture.
!Social Studies:
PA- Pennsylvania Common Core Standards (Draft) (2013) Subject: Reading in History and Social Studies Grade: GRADE 11-12 Content Area: 8.5 Reading Informational Text Students read, understand, and respond to informational text – with emphasis on comprehension, making connections among ideas and between texts with focus on textual evidence. Domain: Key Ideas and Details Standard: CC.8.5.11-12.B. Determine the central ideas or information of a primary or secondary source; provide an accurate summary that makes clear the relationships among the key details and ideas. Standard: CC.8.5.11-12.C. Evaluate various explanations for actions or events and determine which explanation best accords with textual evidence, acknowledging where the text leaves matters uncertain. Subject: Writing in History and Social Studies Grade: GRADES 11 - 12 Content Area: 8.6 Writing Students write for different purposes and audiences. Students write clear and focused text to convey a well-defined perspective and appropriate content. Domain: Text Types and Purposes Standard: CC.8.6.11-12.B.* Write informative/explanatory texts, including the narration of historical events, scientific procedures/ experiments, or technical processes. Indicator: • Introduce a topic and organize complex ideas, concepts, and information so that each new element builds on that which precedes it to create a unified whole; include formatting (e.g., headings), graphics (e.g., figures, tables), and multimedia when useful to aiding comprehension. Indicator:
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 11!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
• Develop the topic thoroughly by selecting the most significant and relevant facts, extended definitions, concrete details, quotations, or other information and examples appropriate to the audience’s knowledge of the topic. Indicator: • Use varied transitions and sentence structures to link the major sections of the text, create cohesion, and clarify the relationships among complex ideas and concepts. Indicator: • Use precise language, domain-specific vocabulary and techniques such as metaphor, simile, and analogy to manage the complexity of the topic; convey a knowledgeable stance in a style that responds to the discipline and context as well as to the expertise of likely readers. Domain: Research to Build and Present Knowledge Standard: CC.8.6.11-12.H. Draw evidence from informational texts to support analysis, reflection, and research. PA- Pennsylvania DOE Standards Aligned System - Clear Standards (2010) Subject Area: History Standard Area: 8.3: United States History Grade Level: 12 Standard: 8.3.12.A: Evaluate the role groups and individuals from the U.S. played in the social, political, cultural, and economic development of the world. Standard: 8.3.12.C: Evaluate how continuity and change in U.S. history are interrelated with the world. Belief systems and religions Commerce and industry Technology Politics and government Physical and human geography Social organizations Standard: 8.3.12.D: Evaluate how conflict and cooperation among groups and organizations in the U.S. have influenced the growth and development of the world. Ethnicity and race Working conditions Immigration Military conflict Economic stability
Math: PA Pennsylvania Common Core Standards (Draft) (2013) Subject: Mathematics Grade: HS High School Domain: (B) Statistics and Probability Cluster: CC.2.4.HS.B.1 Summarize, represent, and interpret data on a single count or measurement variable. Cluster: CC.2.4.HS.B.5 Make inferences and justify conclusions based on sample surveys, experiments, and observational studies.
English:
PA- Pennsylvania Common Core Standards (Draft) (2013) Subject: English Language Arts Grade 6–12 Grade: Grades 11–12 Content Area: 1.2 Reading Informational Text Students read, understand, and respond to informational text—with an emphasis on comprehension, vocabulary acquisition, and making connections among ideas and between texts with focus on textual evidence. Domain: Craft and Structure Point of View
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 12!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Standard: CC.1.2.11–12.D Evaluate how an author’s point of view or purpose shapes the content and style of a text. Domain: Craft and Structure Vocabulary Standard: CC.1.2.11–12.F Evaluate how words and phrases shape meaning and tone in texts. Domain: Integration of Knowledge and Ideas Evaluating Arguments Standard: CC.1.2.11–12.H Analyze seminal texts based upon reasoning, premises, purposes, and arguments. Content Area: 1.5 Speaking and Listening Students present appropriately in formal speaking situations, listen critically, and respond intelligently as individuals or in group discussions. Domain: Comprehension and Collaboration Collaborative Discussion Standard: CC.1.5.11–12.A Initiate and participate effectively in a range of collaborative discussions on grade-level topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively. Subject: English Language Arts Grade 6–12 Grade: Grades 11–12 Content Area: 1.2 Reading Informational Text Students read, understand, and respond to informational text—with an emphasis on comprehension, vocabulary acquisition, and making connections among ideas and between texts with focus on textual evidence. Domain: Integration of Knowledge and Ideas Diverse Media Standard: CC.1.2.11–12.G Integrate and evaluate multiple sources of information presented in different media or formats (e.g., visually, quantitatively) as well as in words in order to address a question or solve a problem. Content Area: 1.4 Writing Students write for different purposes and audiences. Students write clear and focused text to convey a well defined perspective and appropriate content. Domain: Opinion/Argumentative Standard: CC.1.4.11–12.G Write arguments to support claims in an analysis of substantive topics. Domain: Opinion/Argumentative Content Standard: CC.1.4.11–12.I Distinguish the claim(s) from alternate or opposing claims; develop claim(s) and counterclaims fairly and thoroughly, supplying the most relevant evidence for each while pointing out the strengths and limitations of both in a manner that anticipates the audience’s knowledge level, concerns, values, and possible biases. Domain: Opinion/Argumentative Organization Standard: CC.1.4.11–12.J Create organization that logically sequences claim(s), counterclaims, reasons, and evidence; use words, phrases, and clauses as well as varied syntax to link the major sections of the text to create cohesion and clarify the relationships between claim(s) and reasons, between reasons and evidence, and between claim(s) and counterclaims; provide a concluding statement or section that follows from and supports the argument presented. Domain: Conducting Research Standard: CC.1.4.11–12.V Conduct short as well as more sustained research projects to answer a question (including a self generated question) or solve a problem; narrow or broaden the inquiry when appropriate; synthesize multiple sources on the subject, demonstrating understanding of the subject under investigation. Subject: English Language Arts Grade 6–12 Grade: Grades 11–12 Content Area: 1.4 Writing Students write for different purposes and audiences. Students write clear and focused text to convey a well defined perspective and appropriate content. Domain: Opinion/Argumentative Conventions of Language
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN 13!
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
Standard: CC.1.4.11–12.L Demonstrate a grade-appropriate command of the conventions of standard English grammar, usage, capitalization, punctuation, and spelling. Domain: Production and Distribution of Writing Process Standard: CC.1.4.11–12.T Develop and strengthen writing as needed by planning, revising, editing, rewriting, or trying a new approach, focusing on addressing what is most significant for a specific purpose and audience. Domain: Technology and Publication Standard: CC.1.4.11–12.U Use technology, including the Internet, to produce, publish, and update individual or shared writing products in response to ongoing feedback, including new arguments and information. Domain: Range of Writing Standard: CC.1.4.11–12.X Write routinely over extended time frames (time for research, reflection, and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences. PA- Pennsylvania DOE Standards Aligned System - Clear Standards (2010) Subject Area: Reading, Writing, Speaking, and Listening Standard Area: 1.2: Reading, Analyzing, and Interpreting Text Grade Level: 12 Standard: 1.2.12.B: Distinguish among facts and opinions, evidence, and inference across a variety of texts by using complete and accurate information, coherent arguments and points of view. Standard: 1.2.12.C: Examine the author’s explicit and implicit bias and assumptions, beliefs about a subject, use of fact and/or opinion, and/or the author’s argument or defense of a claim as related to essential and non-essential information. Standard Area: 1.6: Speaking and Listening Grade Level: 12 Standard: 1.6.12.A: Listen critically and respond to others in small and large group situations. Respond with grade level appropriate questions, ideas, information or opinions. Subject Area: Reading, Writing, Speaking, and Listening Standard Area: 1.4: Types of Writing Grade Level: 12 Standard: 1.4.12.C: Write persuasive pieces. Use rhetorical strategies (e.g., exposition, narration, description, argumentation, or some combination thereof) to support the main argument or position. Clarify and defend positions with precise and relevant evidence, including facts, expert opinions, quotations, expressions of commonly accepted beliefs, and logical reasoning. Standard Area: 1.8: Research Grade Level: 12 Standard: 1.8.12.A: Formulate a clear research question and design a methodology for gathering and evaluating information on the chosen topic. Standard: 1.8.12.C: Analyze, synthesize, and integrate data, creating a reasoned product that supports and appropriately illustrates inference and conclusions drawn from research. Subject Area: Reading, Writing, Speaking, and Listening Standard Area: 1.5: Quality of Writing Grade Level: 12 Standard: 1.5.12.E: Revise writing to improve style, word choice, sentence variety, and subtlety of meaning after rethinking how questions of purpose, audience, and genre have addressed. Standard: 1.5.12.F: Use grade appropriate conventions of language writing and editing. Spell all words correctly. Use capital letters correctly. Punctuate correctly correct grammar and sentence formation.
“HEALTHY YOU!” INTERDISCIPLINARY UNIT PLAN !
!!!
SEU420. Walsh-Coates. Kutztown University. Spring 2014
ENGLISH LESSON PLAN MATERIALS
BY: HILLARY MILES
:ULWLQJ�IRU�+HDOWK��&RQVWUXFWLQJ�$UJXPHQW�WR�'HILQH��+HDOWK\��LQ�DQ�(UD�RI�)RRG5HYROXWLRQ$XWKRU��+LOODU\�0LOHV'DWH�FUHDWHG������������������30�('7���'DWH�PRGLILHG������������������30�('7
9,7$/�,1)250$7,216XEMHFW�V� ,QIRUPDWLRQ�/LWHUDF\��/DQJXDJH�$UWV��(QJOLVK���5HDGLQJ
*UDGH�/HYHO *UDGH���
7LPH�5HTXLUHG$�PLQLPXP�RI������PLQXWH�FODVV�SHULRGV��7KLV�OHVVRQ�FDQ�EH�VSUHDG�RXW�DPRQJ�D�IXOO�ZHHN�LI�VWXGHQWV�UHDG�SDVVDJHV�LQFODVV�DQG�PRUH�H[WHQVLYHO\�ZRUN�WKURXJK�SURFHVV�ZULWLQJ�
2EMHFWLYH�V�'D\����)$&,/,7$7,1*�',6&866,21��5($',1*�)25�3(568$6,21��$5*80(17
2EMHFWLYHV�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�LGHQWLI\�WHFKQLTXHV�RI�SHUVXDVLRQ�E\�FRPSOHWLQJ�D�TXRWDWLRQ�GLVFXVVLRQ�JXLGH�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�DQDO\]H�DQG�HYDOXDWH�RSSRVLQJ�DUJXPHQWV�E\�IDFLOLWDWLQJ�GLVFXVVLRQ�XVLQJTXRWDWLRQ�FDUGV�
'D\����35(�:5,7,1*��'5$)7,1*��&5($7,1*�$1'�&216758&7,1*�$5*80(17
������������2EMHFWLYHV�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�FRQVWUXFW�DQG�GHIHQG�D�SHUVXDVLYH�DUJXPHQW�E\�SDUWLFLSDWLQJ�LQ�VPDOO�JURXSGLVFXVVLRQ�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�RUJDQL]H�DQ�DUJXPHQW�DQG�FLWH�VXSSRUWLQJ�UHDVRQV�E\�FRPSOHWLQJ�D�SHUVXDVLYHIUDPHZRUN��RXWOLQH�
'D\����&20081,7<�2)�:5,7(56��3((5�5(9,6,21�:25.6+23�����
2EMHFWLYHV�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�UHYLVH�DQG�HGLW�SHUVXDVLYH�HVVD\V�E\�LQWHJUDWLQJ�FRPPHQWV�IURP�D�SHHU�UHYLVLRQFKHFNOLVW�LQWR�WKHLU�URXJK�GUDIWV�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�DGYLVH�DQG�HYDOXDWH�SHHU�HVVD\V�E\�FRQVXOWLQJ�DQG�FULWLTXLQJ�LQ�D�SHHU�UHYLVLRQZRUNVKRS�
6XPPDU\
,03/(0(17$7,21/HDUQLQJ�$FWLYLWLHV
��� 'D\����)DFLOLWDWLQJ�'LVFXVVLRQ��5HDGLQJ�IRU�3HUVXDVLRQ��$UJXPHQW'D\�����6WXGHQWV�ZLOO�EH�IDFLOLWDWLQJ�GLVFXVVLRQ�E\�UHDGLQJ�IRU�SHUVXDVLRQ�DQG�DUJXPHQW��6WXGHQWV�ZLOO�EH�H[SORULQJ�³:KDW�LVKHDOWK\�IRRG"´�WKURXJK�SHUVXDVLYH�UHDGLQJV��6WXGHQWV�ZLOO�UHDG�RSSRVLQJ�YLHZSRLQWV�DERXW�WKH�FXUUHQW�GHEDWH�RQ�WKH�VWDWH�RIHDWLQJ�KHDOWK\�LQ�WKH�QDWLRQ��6WXGHQWV�ZLOO�FRPH�LQ�WR�FODVV�KDYLQJ�UHDG�H[FHUSWV�IURP�(ULF�6FKORVVHU¶V�QRQILFWLRQ�ERRN�)DVW�)RRG1DWLRQ��7KH�'DUN�6LGH�RI�WKH�$OO�$PHULFDQ�0HDO�DQG�H[FHUSWV�IURP�'DYLG�+��)UHHPDQ¶V�DUWLFOH�IURP�7KH�$WODQWLF��³+RZ�-XQN�)RRG&DQ�(QG�2EHVLW\�´�6WXGHQWV�ZLOO�DQDO\]H�WKH�UHDGLQJV�IRU�SHUVXDVLRQ��DUJXPHQW��DQG�ELDV�XVLQJ�WHFKQLTXHV�RI�SHUVXDVLRQKDQGRXW��7R�HQJDJH�VWXGHQWV�LQ�FULWLFDO�UHDGLQJ��VWXGHQWV�ZLOO�EH�DVVLJQHG�D�TXRWH�WR�FRQVWUXFW�D�TXRWH�FDUG�ZLWK��SURPSWLQJ�WKHPWR�FUHDWH�DQ�HVVHQWLDO�TXHVWLRQ�DQG�GLVFXVVLRQ�SRLQWV�VXUURXQGLQJ�WKHLU�TXRWH��'XULQJ�FODVV��VWXGHQWV�ZLOO�WDNH�WXUQV�IDFLOLWDWLQJGLVFXVVLRQ��XVLQJ�WKHLU�TXRWH�DQG�TXRWH�FDUG�WR�JHQHUDWH�PHDQLQJIXO�GLVFXVVLRQ�DERXW�WKH�UHDGLQJV�DQG�WKH�FRQFHSW�RI�³KHDOWK\IRRG�´�(DFK�VWXGHQW�ZLOO�KDYH�WLPH�WR�EH�WKH�OHDG�IDFLOLWDWRU�RI�WKH�GLVFXVVLRQ��7KH�GLVFXVVLRQ�ZLOO�IRFXV�RQ�FLWLQJ�VSHFLILF�HYLGHQFHWR�H[DPLQH�SHUVXDVLRQ��DUJXPHQW��DQG�ELDV��$IWHU�WKH�GLVFXVVLRQ��WKH�WHDFKHU�ZLOO�LQWURGXFH�WKH�XQLW�ORQJ�SHUVXDVLYH�HVVD\DVVLJQPHQW��7KURXJKRXW�WKH�XQLW��VWXGHQWV�ZLOO�EH�HQJDJHG�LQ�SURFHVV�ZULWLQJ��IRFXVLQJ�RQ�FROODERUDWLRQ�E\�FUHDWLQJ�D�FRPPXQLW\RI�ZULWHUV��6WXGHQWV�ZLOO�EH�ZULWLQJ�D�SHUVXDVLYH�HVVD\�LQ�UHVSRQVH�WR�D�FULWLFDO�SURPSW��$IWHU�LQWURGXFLQJ�VWXGHQWV�WR�WKH�SURPSW�WKH�WHDFKHU�ZLOO�JLYH�VWXGHQWV�WKHLU�H[WHQVLRQ�KRPHZRUN��)RU�KRPHZRUN��VWXGHQWV�ZLOO�FUHDWH�D�URXJK�GUDIW�RI�WKHLU�WKHVLV�
��� 'D\����3UH�:ULWLQJ��'UDIWLQJ��&UHDWLQJ�DQG�&RQVWUXFWLQJ�$UJXPHQW6WXGHQWV�ZLOO�HQJDJH�LQ�SUH�ZULWLQJ�DQG�GUDIWLQJ�ZKLOH�FUHDWLQJ�DQG�FRQVWUXFWLQJ�DUJXPHQW��6WXGHQWV�ZLOO�PDNH�WKH�WUDQVLWLRQ�IURPUHDGLQJ�SHUVXDVLYH�SLHFHV�WR�EHFRPLQJ�SHUVXDVLYH�ZULWHUV��)LUVW��VWXGHQWV�ZLOO�VKDUH�WKHLU�URXJK�GUDIW�WKHVHV�LQ�VPDOO�JURXSV�ZKLOHKDYLQJ�DQ�LQIRUPDO�GHEDWH�DERXW�RSSRVLQJ�SRLQWV�RI�WKH�SURPSW��6WXGHQWV�ZLOO�KDYH�WKH�RSSRUWXQLW\�WR�GLVFXVV�WKHLU�RSLQLRQV�DQGUHDVRQLQJ�ZKLOH�HQJDJLQJ�LQ�PHDQLQJIXO�SHHU�LQWHUDFWLRQV��6WXGHQWV�ZLOO�WKHQ�ZRUN�RQ�SUH�ZULWLQJ�DQG�GUDIWLQJ�WKHLU�SHUVXDVLYHHVVD\�E\�FRPSOHWLQJ�D�SHUVXDVLYH�HVVD\�IUDPH�LQ�FROODERUDWLYH�VPDOO�JURXS�ZRUNVWDWLRQV��7KH�SHUVXDVLYH�HVVD\�IUDPH�ZLOO�KHOSVWXGHQWV�FRQVWUXFW�WKHLU�DUJXPHQWV�ZKLOH�LQFRUSRUDWLQJ�FLWHG�UHDGLQJV��UHVHDUFK�SHUVXDVLYH�WHFKQLTXHV��DQG�LQGLYLGXDO�ZULWLQJ�VW\OH�)RU�KRPHZRUN��VWXGHQWV�ZLOO�XVH�WKHLU�SHUVXDVLYH�IUDPHZRUN�WR�ZULWH�D�URXJK�GUDIW�RI�WKHLU�SHUVXDVLYH�HVVD\�
��� 'D\����&RPPXQLW\�RI�:ULWHUV��3HHU�5HYLVLRQ�:RUNVKRS6WXGHQWV�ZLOO�EHFRPH�D�SDUW�RI�D�FRPPXQLW\�RI�ZULWHUV�WKURXJKRXW�D�SHHU�UHYLVLRQ�ZRUNVKRS��6WXGHQWV�ZLOO�ZRUN�LQ�D�SHHU�UHYLVLRQZRUNVKRS�LQ�RUGHU�WR�FROODERUDWH�RQ�WKHLU�SHUVXDVLYH�HVVD\�URXJK�GUDIWV��,Q�SDLUV��VWXGHQWV�ZLOO�WDNH�WXUQV�EHLQJ�FRQVXOWDQW�DQGDXWKRU�ZKLOH�UHYLHZLQJ�DQG�DGYLVLQJ�WKHLU�SDUWQHU��6WXGHQWV�ZLOO�UHDG�WKHLU�SDUWQHU¶V�HVVD\�WZLFH��IROORZLQJ�D�JXLGHOLQH�IRUFRQVXOWDWLRQ�LQ�RUGHU�WR�DGYLVH�RQ�PXOWLSOH�DUHDV�RI�ZULWLQJ��6WXGHQWV�ZLOO�FRPSOHWH�D�SHHU�UHYLVLRQ�FKHFNOLVW�DQG�D�UHIOHFWLRQDFWLYLW\�XSRQ�FRPSOHWLRQ�RI�WKH�ZRUNVKRS��7KH�SHHU�UHYLVLRQ�ZRUNVKRS�ZLOO�DLG�VWXGHQWV�LQ�UHYLVLQJ�WKHLU�GUDIWV�ZKLOH�DOVRUHLQIRUFLQJ�SURFHVV�ZULWLQJ�DQG�VSHFLILF�ZULWLQJ�WHFKQLTXHV��)RU�KRPHZRUN��VWXGHQWV�ZLOO�FUHDWH�WKHLU�ILQDO�FRS\�RI�WKHLU�SHUVXDVLYHHVVD\�DVVLJQPHQW�
5HVRXUFHV�DQG�8QLW�+DQGRXWV
$66(660(17��67$1'$5'66WDQGDUGV 6WDQGDUGV�FRPSLOHG�IURP�OHDUQLQJ�DFWLYLWLHV
Page 1 of 3
�7R�HGLW�WKHVH�VWDQGDUGV��JR�WR�WKH�DFWLYLW\�WKHVH�VWDQGDUGV�DUH�DWWDFKHG�WR
3$��3HQQV\OYDQLD�&RPPRQ�&RUH�6WDQGDUGV��'UDIW��������6XEMHFW��(QJOLVK�/DQJXDJH�$UWV�*UDGH��±��*UDGH��*UDGHV���±��&RQWHQW�$UHD������5HDGLQJ�,QIRUPDWLRQDO�7H[W�6WXGHQWV�UHDG��XQGHUVWDQG��DQG�UHVSRQG�WR�LQIRUPDWLRQDO�WH[W²ZLWK�DQHPSKDVLV�RQ�FRPSUHKHQVLRQ��YRFDEXODU\�DFTXLVLWLRQ��DQG�PDNLQJ�FRQQHFWLRQV�DPRQJ�LGHDV�DQG�EHWZHHQ�WH[WV�ZLWK�IRFXVRQ�WH[WXDO�HYLGHQFH�'RPDLQ�&UDIW�DQG�6WUXFWXUH�3RLQW�RI�9LHZ6WDQGDUG�&&�������±���'�(YDOXDWH�KRZ�DQ�DXWKRU¶V�SRLQW�RI�YLHZ�RU�SXUSRVH�VKDSHV�WKH�FRQWHQW�DQG�VW\OH�RI�D�WH[W�
'RPDLQ�&UDIW�DQG�6WUXFWXUH�9RFDEXODU\6WDQGDUG�&&�������±���)�(YDOXDWH�KRZ�ZRUGV�DQG�SKUDVHV�VKDSH�PHDQLQJ�DQG�WRQH�LQ�WH[WV�
'RPDLQ�,QWHJUDWLRQ�RI�.QRZOHGJH�DQG�,GHDV�(YDOXDWLQJ�$UJXPHQWV6WDQGDUG�&&�������±���+�$QDO\]H�VHPLQDO�WH[WV�EDVHG�XSRQ�UHDVRQLQJ��SUHPLVHV��SXUSRVHV��DQG�DUJXPHQWV�
'RPDLQ�,QWHJUDWLRQ�RI�.QRZOHGJH�DQG�,GHDV�'LYHUVH�0HGLD6WDQGDUG�&&�������±���*�,QWHJUDWH�DQG�HYDOXDWH�PXOWLSOH�VRXUFHV�RI�LQIRUPDWLRQ�SUHVHQWHG�LQ�GLIIHUHQW�PHGLD�RU�IRUPDWV�H�J���YLVXDOO\��TXDQWLWDWLYHO\��DV�ZHOO�DV�LQ�ZRUGV�LQ�RUGHU�WR�DGGUHVV�D�TXHVWLRQ�RU�VROYH�D�SUREOHP�
&RQWHQW�$UHD������6SHDNLQJ�DQG�/LVWHQLQJ�6WXGHQWV�SUHVHQW�DSSURSULDWHO\�LQ�IRUPDO�VSHDNLQJ�VLWXDWLRQV��OLVWHQ�FULWLFDOO\�DQG�UHVSRQG�LQWHOOLJHQWO\�DV�LQGLYLGXDOV�RU�LQ�JURXS�GLVFXVVLRQV�'RPDLQ�&RPSUHKHQVLRQ�DQG�&ROODERUDWLRQ�&ROODERUDWLYH�'LVFXVVLRQ6WDQGDUG�&&�������±���$�,QLWLDWH�DQG�SDUWLFLSDWH�HIIHFWLYHO\�LQ�D�UDQJH�RI�FROODERUDWLYH�GLVFXVVLRQV�RQ�JUDGH�OHYHO�WRSLFV�WH[WV��DQG�LVVXHV��EXLOGLQJ�RQ�RWKHUV¶�LGHDV�DQG�H[SUHVVLQJ�WKHLU�RZQ�FOHDUO\�DQG�SHUVXDVLYHO\�
&RQWHQW�$UHD������:ULWLQJ�6WXGHQWV�ZULWH�IRU�GLIIHUHQW�SXUSRVHV�DQG�DXGLHQFHV��6WXGHQWV�ZULWH�FOHDU�DQG�IRFXVHG�WH[W�WRFRQYH\�D�ZHOOGHILQHG�SHUVSHFWLYH�DQG�DSSURSULDWH�FRQWHQW�'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH6WDQGDUG�&&�������±���*�:ULWH�DUJXPHQWV�WR�VXSSRUW�FODLPV�LQ�DQ�DQDO\VLV�RI�VXEVWDQWLYH�WRSLFV�
'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH�&RQWHQW6WDQGDUG�&&�������±���,�'LVWLQJXLVK�WKH�FODLP�V��IURP�DOWHUQDWH�RU�RSSRVLQJ�FODLPV��GHYHORS�FODLP�V��DQG�FRXQWHUFODLPVIDLUO\�DQG�WKRURXJKO\��VXSSO\LQJ�WKH�PRVW�UHOHYDQW�HYLGHQFH�IRU�HDFK�ZKLOH�SRLQWLQJ�RXW�WKH�VWUHQJWKV�DQGOLPLWDWLRQV�RI�ERWK�LQ�D�PDQQHU�WKDW�DQWLFLSDWHV�WKH�DXGLHQFH¶V�NQRZOHGJH�OHYHO��FRQFHUQV��YDOXHV��DQG�SRVVLEOHELDVHV�
'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH�2UJDQL]DWLRQ6WDQGDUG�&&�������±���-�&UHDWH�RUJDQL]DWLRQ�WKDW�ORJLFDOO\�VHTXHQFHV�FODLP�V���FRXQWHUFODLPV��UHDVRQV��DQG�HYLGHQFH��XVHZRUGV��SKUDVHV��DQG�FODXVHV�DV�ZHOO�DV�YDULHG�V\QWD[�WR�OLQN�WKH�PDMRU�VHFWLRQV�RI�WKH�WH[W�WR�FUHDWH�FRKHVLRQ�DQGFODULI\�WKH�UHODWLRQVKLSV�EHWZHHQ�FODLP�V��DQG�UHDVRQV��EHWZHHQ�UHDVRQV�DQG�HYLGHQFH��DQG�EHWZHHQ�FODLP�V��DQGFRXQWHUFODLPV��SURYLGH�D�FRQFOXGLQJ�VWDWHPHQW�RU�VHFWLRQ�WKDW�IROORZV�IURP�DQG�VXSSRUWV�WKH�DUJXPHQW�SUHVHQWHG�
'RPDLQ�&RQGXFWLQJ�5HVHDUFK6WDQGDUG�&&�������±���9�&RQGXFW�VKRUW�DV�ZHOO�DV�PRUH�VXVWDLQHG�UHVHDUFK�SURMHFWV�WR�DQVZHU�D�TXHVWLRQ��LQFOXGLQJ�DVHOIJHQHUDWHG�TXHVWLRQ��RU�VROYH�D�SUREOHP��QDUURZ�RU�EURDGHQ�WKH�LQTXLU\�ZKHQ�DSSURSULDWH��V\QWKHVL]H�PXOWLSOHVRXUFHV�RQ�WKH�VXEMHFW��GHPRQVWUDWLQJ�XQGHUVWDQGLQJ�RI�WKH�VXEMHFW�XQGHU�LQYHVWLJDWLRQ�
'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH�&RQYHQWLRQV�RI�/DQJXDJH6WDQGDUG�&&�������±���/�'HPRQVWUDWH�D�JUDGH�DSSURSULDWH�FRPPDQG�RI�WKH�FRQYHQWLRQV�RI�VWDQGDUG�(QJOLVK�JUDPPDU�XVDJH��FDSLWDOL]DWLRQ��SXQFWXDWLRQ��DQG�VSHOOLQJ�
'RPDLQ�3URGXFWLRQ�DQG�'LVWULEXWLRQ�RI�:ULWLQJ�:ULWLQJ�3URFHVV6WDQGDUG�&&�������±���7�'HYHORS�DQG�VWUHQJWKHQ�ZULWLQJ�DV�QHHGHG�E\�SODQQLQJ��UHYLVLQJ��HGLWLQJ��UHZULWLQJ��RU�WU\LQJ�D�QHZDSSURDFK��IRFXVLQJ�RQ�DGGUHVVLQJ�ZKDW�LV�PRVW�VLJQLILFDQW�IRU�D�VSHFLILF�SXUSRVH�DQG�DXGLHQFH�
'RPDLQ�7HFKQRORJ\�DQG�3XEOLFDWLRQ6WDQGDUG�&&�������±���8�8VH�WHFKQRORJ\��LQFOXGLQJ�WKH�,QWHUQHW��WR�SURGXFH��SXEOLVK��DQG�XSGDWH�LQGLYLGXDO�RU�VKDUHGZULWLQJ�SURGXFWV�LQ�UHVSRQVH�WR�RQJRLQJ�IHHGEDFN��LQFOXGLQJ�QHZ�DUJXPHQWV�DQG�LQIRUPDWLRQ�
'RPDLQ�5DQJH�RI�:ULWLQJ6WDQGDUG�
Page 2 of 3
&&�������±���;�:ULWH�URXWLQHO\�RYHU�H[WHQGHG�WLPH�IUDPHV��WLPH�IRU�UHVHDUFK��UHIOHFWLRQ��DQG�UHYLVLRQ��DQGVKRUWHU�WLPH�IUDPHV��D�VLQJOH�VLWWLQJ�RU�D�GD\�RU�WZR��IRU�D�UDQJH�RI�GLVFLSOLQH�VSHFLILF�WDVNV��SXUSRVHV��DQGDXGLHQFHV�
3$��3HQQV\OYDQLD�'2(�6WDQGDUGV�$OLJQHG�6\VWHP���&OHDU�6WDQGDUGV�������6XEMHFW�$UHD��5HDGLQJ��:ULWLQJ��6SHDNLQJ��DQG�/LVWHQLQJ6WDQGDUG�$UHD�������5HDGLQJ��$QDO\]LQJ��DQG�,QWHUSUHWLQJ�7H[W*UDGH�/HYHO����6WDQGDUG��������%��'LVWLQJXLVK�DPRQJ�IDFWV�DQG�RSLQLRQV��HYLGHQFH��DQG�LQIHUHQFH�DFURVV�D�YDULHW\�RI�WH[WV�E\�XVLQJ�FRPSOHWHDQG�DFFXUDWH�LQIRUPDWLRQ��FRKHUHQW�DUJXPHQWV�DQG�SRLQWV�RI�YLHZ�
6WDQGDUG��������&��([DPLQH�WKH�DXWKRU¶V�H[SOLFLW�DQG�LPSOLFLW�ELDV�DQG�DVVXPSWLRQV��EHOLHIV�DERXW�D�VXEMHFW��XVH�RI�IDFW�DQG�RURSLQLRQ��DQG�RU�WKH�DXWKRU¶V�DUJXPHQW�RU�GHIHQVH�RI�D�FODLP�DV�UHODWHG�WR�HVVHQWLDO�DQG�QRQ�HVVHQWLDO�LQIRUPDWLRQ�
6WDQGDUG�$UHD�������6SHDNLQJ�DQG�/LVWHQLQJ*UDGH�/HYHO����6WDQGDUG��������$��/LVWHQ�FULWLFDOO\�DQG�UHVSRQG�WR�RWKHUV�LQ�VPDOO�DQG�ODUJH�JURXS�VLWXDWLRQV��5HVSRQG�ZLWK�JUDGH�OHYHODSSURSULDWH�TXHVWLRQV��LGHDV��LQIRUPDWLRQ�RU�RSLQLRQV�
6WDQGDUG�$UHD�������7\SHV�RI�:ULWLQJ*UDGH�/HYHO����6WDQGDUG��������&��:ULWH�SHUVXDVLYH�SLHFHV��8VH�UKHWRULFDO�VWUDWHJLHV��H�J���H[SRVLWLRQ��QDUUDWLRQ��GHVFULSWLRQ��DUJXPHQWDWLRQ�RU�VRPH�FRPELQDWLRQ�WKHUHRI��WR�VXSSRUW�WKH�PDLQ�DUJXPHQW�RU�SRVLWLRQ��&ODULI\�DQG�GHIHQG�SRVLWLRQV�ZLWK�SUHFLVH�DQGUHOHYDQW�HYLGHQFH��LQFOXGLQJ�IDFWV��H[SHUW�RSLQLRQV��TXRWDWLRQV��H[SUHVVLRQV�RI�FRPPRQO\�DFFHSWHG�EHOLHIV��DQG�ORJLFDOUHDVRQLQJ�
6WDQGDUG�$UHD�������5HVHDUFK*UDGH�/HYHO����6WDQGDUG��������$��)RUPXODWH�D�FOHDU�UHVHDUFK�TXHVWLRQ�DQG�GHVLJQ�D�PHWKRGRORJ\�IRU�JDWKHULQJ�DQG�HYDOXDWLQJ�LQIRUPDWLRQ�RQWKH�FKRVHQ�WRSLF�
6WDQGDUG��������&��$QDO\]H��V\QWKHVL]H��DQG�LQWHJUDWH�GDWD��FUHDWLQJ�D�UHDVRQHG�SURGXFW�WKDW�VXSSRUWV�DQG�DSSURSULDWHO\LOOXVWUDWHV�LQIHUHQFH�DQG�FRQFOXVLRQV�GUDZQ�IURP�UHVHDUFK�
6WDQGDUG�$UHD�������4XDOLW\�RI�:ULWLQJ*UDGH�/HYHO����6WDQGDUG��������(��5HYLVH�ZULWLQJ�WR�LPSURYH�VW\OH��ZRUG�FKRLFH��VHQWHQFH�YDULHW\��DQG�VXEWOHW\�RI�PHDQLQJ�DIWHU�UHWKLQNLQJKRZ�TXHVWLRQV�RI�SXUSRVH��DXGLHQFH��DQG�JHQUH�KDYH�DGGUHVVHG�
6WDQGDUG��������)��8VH�JUDGH�DSSURSULDWH�FRQYHQWLRQV�RI�ODQJXDJH�ZKHQ�ZULWLQJ�DQG�HGLWLQJ��6SHOO�DOO�ZRUGV�FRUUHFWO\��8VHFDSLWDO�OHWWHUV�FRUUHFWO\��3XQFWXDWH�FRUUHFWO\�8VH�FRUUHFW�JUDPPDU�DQG�VHQWHQFH�IRUPDWLRQ�
$VVHVVPHQW�5XEULFV
Page 3 of 3
'D\����)DFLOLWDWLQJ�'LVFXVVLRQ��5HDGLQJ�IRU�3HUVXDVLRQ��$UJXPHQW$XWKRU��+LOODU\�0LOHV'DWH�FUHDWHG������������������30�('7���'DWH�PRGLILHG������������������30�('7
%DVLF�,QIRUPDWLRQ6XEMHFW ,QIRUPDWLRQ�/LWHUDF\��/DQJXDJH�$UWV��(QJOLVK���5HDGLQJ
*UDGH�/HYHO�&RXUVH *UDGH���
7LWOH )DFLOLWDWLQJ�'LVFXVVLRQ��5HDGLQJ�IRU�3HUVXDVLRQ��$UJXPHQW
6WDQGDUGV 3$��3HQQV\OYDQLD�&RPPRQ�&RUH�6WDQGDUGV��'UDIW��������6XEMHFW��(QJOLVK�/DQJXDJH�$UWV�*UDGH��±��*UDGH��*UDGHV���±��&RQWHQW�$UHD������5HDGLQJ�,QIRUPDWLRQDO�7H[W�6WXGHQWV�UHDG��XQGHUVWDQG��DQG�UHVSRQG�WR�LQIRUPDWLRQDO�WH[W²ZLWK�DQHPSKDVLV�RQ�FRPSUHKHQVLRQ��YRFDEXODU\�DFTXLVLWLRQ��DQG�PDNLQJ�FRQQHFWLRQV�DPRQJ�LGHDV�DQG�EHWZHHQ�WH[WV�ZLWK�IRFXVRQ�WH[WXDO�HYLGHQFH�'RPDLQ�&UDIW�DQG�6WUXFWXUH�3RLQW�RI�9LHZ6WDQGDUG�&&�������±���'�(YDOXDWH�KRZ�DQ�DXWKRU¶V�SRLQW�RI�YLHZ�RU�SXUSRVH�VKDSHV�WKH�FRQWHQW�DQG�VW\OH�RI�D�WH[W�
'RPDLQ�&UDIW�DQG�6WUXFWXUH�9RFDEXODU\6WDQGDUG�&&�������±���)�(YDOXDWH�KRZ�ZRUGV�DQG�SKUDVHV�VKDSH�PHDQLQJ�DQG�WRQH�LQ�WH[WV�
'RPDLQ�,QWHJUDWLRQ�RI�.QRZOHGJH�DQG�,GHDV�(YDOXDWLQJ�$UJXPHQWV6WDQGDUG�&&�������±���+�$QDO\]H�VHPLQDO�WH[WV�EDVHG�XSRQ�UHDVRQLQJ��SUHPLVHV��SXUSRVHV��DQG�DUJXPHQWV�
&RQWHQW�$UHD������6SHDNLQJ�DQG�/LVWHQLQJ�6WXGHQWV�SUHVHQW�DSSURSULDWHO\�LQ�IRUPDO�VSHDNLQJ�VLWXDWLRQV��OLVWHQ�FULWLFDOO\�DQG�UHVSRQG�LQWHOOLJHQWO\�DV�LQGLYLGXDOV�RU�LQ�JURXS�GLVFXVVLRQV�'RPDLQ�&RPSUHKHQVLRQ�DQG�&ROODERUDWLRQ�&ROODERUDWLYH�'LVFXVVLRQ6WDQGDUG�&&�������±���$�,QLWLDWH�DQG�SDUWLFLSDWH�HIIHFWLYHO\�LQ�D�UDQJH�RI�FROODERUDWLYH�GLVFXVVLRQV�RQ�JUDGH�OHYHO�WRSLFV�WH[WV��DQG�LVVXHV��EXLOGLQJ�RQ�RWKHUV¶�LGHDV�DQG�H[SUHVVLQJ�WKHLU�RZQ�FOHDUO\�DQG�SHUVXDVLYHO\�
3$��3HQQV\OYDQLD�'2(�6WDQGDUGV�$OLJQHG�6\VWHP���&OHDU�6WDQGDUGV�������6XEMHFW�$UHD��5HDGLQJ��:ULWLQJ��6SHDNLQJ��DQG�/LVWHQLQJ6WDQGDUG�$UHD�������5HDGLQJ��$QDO\]LQJ��DQG�,QWHUSUHWLQJ�7H[W*UDGH�/HYHO����6WDQGDUG��������%��'LVWLQJXLVK�DPRQJ�IDFWV�DQG�RSLQLRQV��HYLGHQFH��DQG�LQIHUHQFH�DFURVV�D�YDULHW\�RI�WH[WV�E\�XVLQJ�FRPSOHWHDQG�DFFXUDWH�LQIRUPDWLRQ��FRKHUHQW�DUJXPHQWV�DQG�SRLQWV�RI�YLHZ�
6WDQGDUG��������&��([DPLQH�WKH�DXWKRU¶V�H[SOLFLW�DQG�LPSOLFLW�ELDV�DQG�DVVXPSWLRQV��EHOLHIV�DERXW�D�VXEMHFW��XVH�RI�IDFW�DQG�RURSLQLRQ��DQG�RU�WKH�DXWKRU¶V�DUJXPHQW�RU�GHIHQVH�RI�D�FODLP�DV�UHODWHG�WR�HVVHQWLDO�DQG�QRQ�HVVHQWLDO�LQIRUPDWLRQ�
6WDQGDUG�$UHD�������6SHDNLQJ�DQG�/LVWHQLQJ*UDGH�/HYHO����6WDQGDUG��������$��/LVWHQ�FULWLFDOO\�DQG�UHVSRQG�WR�RWKHUV�LQ�VPDOO�DQG�ODUJH�JURXS�VLWXDWLRQV��5HVSRQG�ZLWK�JUDGH�OHYHODSSURSULDWH�TXHVWLRQV��LGHDV��LQIRUPDWLRQ�RU�RSLQLRQV�
2EMHFWLYH�V� �������6WXGHQWV�ZLOO�EH�DEOH�WR�LGHQWLI\�WHFKQLTXHV�RI�SHUVXDVLRQ�E\�FRPSOHWLQJ�D�TXRWDWLRQ�GLVFXVVLRQ�JXLGH�
�������6WXGHQWV�ZLOO�EH�DEOH�WR�DQDO\]H�DQG�HYDOXDWH�RSSRVLQJ�DUJXPHQWV�E\�IDFLOLWDWLQJ�GLVFXVVLRQ�XVLQJTXRWDWLRQ�FDUGV�
'XUDWLRQ�����PLQXWH�FODVV�SHULRG��7KLV�OHVVRQ�FRXOG�EH�EURNHQ�XS�LQWR�WZR�OHVVRQV�LI�VWXGHQWV�GR�LQ�FODVV�UHDGLQJ�DQG�FUHDWH�WKHLUTXRWHV�FDUGV�GXULQJ�FODVV�
9RFDEXODU\2EVRJHQLF��MX[WDSRVLWLRQ��UHEXWWDO��GXELRXV��PDQLIHVWR��DUELWUDU\��YHKHPHQWO\��LPSXJQHG��GHUHJXODWLRQ��FXUWDLO��XQFDQQ\
0DWHULDOV $WWDFKPHQWV�
��� )DFLOLWDWLQJ�'LVFXVVLRQ�*XLGH�SGI,Q�FODVV�GLVFXVVLRQ�JXLGH�WR�EH�ILOOHG�RXW�E\�VWXGHQWV��� +RPHZRUN�([WHQVLRQ�'D\���SGI7KH�KRPHZRUN�H[WHQVLRQ�DVVLJQPHQW�IRU�VWXGHQWV�DIWHU�'D\���
Page 1 of 2
��� 4XRWH�&DUGV�)DFLOLWDWLQJ�'LVFXVVLRQ�SGI4XRWH�&DUGV�DVVLJQPHQW�VKHHW�IRU�VWXGHQWV�WR�EH�FRPSOHWHG�EHIRUHFODVV
��� 5HDGLQJ�3DVVDJH�����)DVW�)RRG�1DWLRQ�H[FHUSW�SGI5HDGLQJ�3DVVDJH������ 5HDGLQJ�3DVVDJH�����+RZ�-XQN�)RRG�&DQ�(QG�2EHVLW\�SGI5HDGLQJ�3DVVDJH������ 7HDFKHU��4XRWHV�IRU�,QGH[�&DUGV�SGI4XRWHV�WR�EH�XVHG�E\�WKH�WHDFKHU�IRU�WKH�TXRWH�FDUG�DVVLJQPHQW��7KH
WHDFKHU�VKRXOG�JLYH�HDFK�VWXGHQW�RQH�TXRWH���� 7HFKQLTXHV�RI�3HUVXDVLRQ�SGI$�KDQGRXW�IRU�UHIHUHQFLQJ�WHFKQLTXHV�RI�SHUVXDVLRQ
,QVWUXFWLRQDO�6WUDWHJLHV�DQG3URFHGXUHV
3UH�&ODVV��(LWKHU�KRPHZRUN�GRQH�WKH�SUHYLRXV�QLJKW�EHIRUH��RU�GRQH�LQ�D�SUHYLRXV�FODVV��
��6WXGHQWV�ZLOO�UHDG�5HDGLQJ�3DVVDJH����)DVW�)RRG�1DWLRQ��7KH�'DUN�6LGH�RI�WKH�$OO�$PHULFDQ�0HDO�DQG�5HDGLQJ�3DVVDJH���+RZ�-XQN�)RRG�&DQ�(QG�2EHVLW\�LQGHSHQGHQWO\�ZKLOH�IROORZLQJ�WKH�UHDGLQJ�JXLGH�RQ�HDFK�SDFNHWV�WLWOH�SDJH���6WXGHQWV�ZLOO�UHDG�WKH�7HFKQLTXHV�RI�3HUVXDVLRQ�+DQGRXW��6WXGHQWV�ZLOO�EH�JLYHQ�D�TXRWH�IURP�WKH�WHDFKHU�DQG�FRPSOHWH�WKH�4XRWH�&DUGV�DVVLJQPHQW���6HH�4XRWH�&DUGV�)DFLOLWDWLQJ�'LVFXVVLRQ�$VVLJQPHQW�IRU�GLUHFWLRQV���6WXGHQWV�ZLOO�EULQJ�WKHLU�FRPSOHWHG�4XRWH�&DUG�WR�FODVV�RQ�'D\����
$17,&,3$725<���7HDFKHU�ZLOO�HQJDJH�VWXGHQWV�E\�SRVLQJ�D�WKRXJKW�SURYRNLQJ�TXHVWLRQ��:+$7�,6�+($/7+<�)22'"���7KH�TXHVWLRQ�ZLOO�EHZULWWHQ�RQ�WKH�ERDUG�DQG�WKH�WHDFKHU�ZLOO�FUHDWH�D�ZRUG�PXUDO�ZLWK�WKH�VWXGHQW¶V�UHVSRQVHV��7KH�WHDFKHU�ZLOO�ZULWH�GRZQVWXGHQW¶V�DQVZHUV�YHUEDWLP�DURXQG�WKH�TXHVWLRQ�DQG�ODEHO�HDFK�VWXGHQWV�DQVZHU�WR�FUHDWH�D�PHDQLQJIXO�H[SHULHQFH���7HDFKHU�ZLOO�H[SODLQ�WKDW�GLIIHUHQW�VFKRROV�RI�WKRXJKW�H[LVW�FXUUHQWO\�LQ�WKH�KHDOWK�IRRG�PRYHPHQW��DQG�WKDW�WKH�DXWKRUVRI�WKH�UHDGLQJ�SDVVDJHV�WKH�VWXGHQWV�UHDG�HDFK�KDYH�D�GLIIHUHQW�SRLQW�RI�YLHZ�RQ�WKH�DQVZHU�WR�WKH�HVVHQWLDO�TXHVWLRQ³:KDW�LV�KHDOWK\�IRRG"´�7KH�WHDFKHU�ZLOO�FRQQHFW�WKLV�HVVHQWLDO�TXHVWLRQ�DQG�WKH�RSSRVLQJ�SRLQWV�RI�YLHZV��WR�WKH�ZD\WKDW�DXWKRUV�FDQ�FRQVWUXFW�DUJXPHQW�WKURXJK�SHUVXDVLYH�ZULWLQJ��7HDFKHU�ZLOO�WXUQ�GLVFXVVLRQ�WKHQ�WR�WKH�7HFKQLTXHV�RI:ULWLQJ�KDQGRXW���7HDFKHU�ZLOO�UHYLHZ�7HFKQLTXHV�RI�:ULWLQJ�KDQGRXW�DQG�DOHUW�VWXGHQWV�WR�UHIHUHQFH�WKH�KDQGRXW�WKURXJKRXW�GLVFXVVLRQ�
352&('85(6���7HDFKHU�ZLOO�LQIRUP�VWXGHQWV�WR�WDNH�RXW�WKHLU�4XRWH�&DUG��DQG�WKHLU�7HFKQLTXHV�RI�:ULWLQJ�KDQGRXW��7HDFKHU�ZLOO�SDVV�RXWWKH�'LVFXVVLRQ�*XLGH�KDQGRXW�WR�VWXGHQWV���7HDFKHU�ZLOO�H[SODLQ�WKDW�WRGD\�WKH�VWXGHQWV�ZLOO�EH�IDFLOLWDWLQJ�FODVV�GLVFXVVLRQ�XVLQJ�WKHLU�4XRWH�&DUG�LQ�RUGHU�WRHYDOXDWH�WKH�XVH�RI�SHUVXDVLRQ�E\�DXWKRUV�DQG�LQ�RUGHU�WR�FKRRVH�D�VLGH�RI�WKH�DUJXPHQW�WR�VXSSRUW���7HDFKHU�ZLOO�H[SODLQ�WKDW�HDFK�VWXGHQW�ZLOO�JHW�D�VHW�DPRXQW�RI�WLPH�WR�LQWURGXFH�WKHLU�TXRWH��SRVH�WKHLU�HVVHQWLDOTXHVWLRQ��DQG�IDFLOLWDWH�GLVFXVVLRQ�XVLQJ�WKHLU�4XRWH�&DUG���7HDFKHU�ZLOO�PRGHO�KRZ�WR�IDFLOLWDWH�GLVFXVVLRQ�E\�XVLQJ�WKH�H[DPSOH�4XRWH�&DUG���6HH�4XRWH�&DUG��)DFLOLWDWLQJ'LVFXVVLRQ�$VVLJQPHQW�VKHHW�DQG�WKH�'LVFXVVLRQ�*XLGH�GLUHFWLRQV���7HDFKHU�ZLOO�H[SODLQ�WKDW�ZKLOH�WKH�OHDG�VWXGHQW�LV�IDFLOLWDWLQJ�GLVFXVVLRQ��WKH�UHVW�RI�WKH�FODVV�VKRXOG�EH�ZULWLQJ�GRZQQRWHV�DQG�WKHLU�SHUVRQDO�RSLQLRQV���7HDFKHU�ZLOO�PRQLWRU�WKH�GLVFXVVLRQ�DQG�LQWHUYHQH�RU�UHVWUXFWXUH�ZKHQ�QHHGHG��EXW�WKH�GLVFXVVLRQ�ZLOO�EH�IDFLOLWDWHG�E\WKH�VWXGHQW�ZLWK�WKH�TXRWH��(DFK�VWXGHQW�ZLOO�KDYH�WLPH�WR�IDFLOLWDWH�GLVFXVVLRQ�DURXQG�WKHLU�TXRWH�
&/2685(����7KH�WHDFKHU�ZLOO�WDNH�RYHU�GLVFXVVLRQ�DW�WKH�HQG�RI�FODVV�WR�FRQQHFW�VWXGHQWV�EDFN�WR�WKHLU�7HFKQLTXHV�RI�3HUVXDVLRQKDQGRXW�DQG�WKHLU�'LVFXVVLRQ�*XLGH���7KH�WHDFKHU�ZLOO�DVN�VWXGHQWV�WR�UHIOHFW�RQ�WKH�GLVFXVVLRQ��7HDFKHU�ZLOO�HQFRXUDJH�VWXGHQWV�WR�GLVFXVV�ZKLFK�DXWKRUSRLQW�RI�YLHZ�WKH\�DJUHH�ZLWK�PRUH���7HDFKHU�ZLOO�LQWURGXFH�WKH�VXPPDWLYH�DVVHVVPHQW�RI�ZULWLQJ�D�SHUVXDVLYH�HVVD\���7HDFKHU�ZLOO�KDQG�RXW�WKH�3HUVXDVLYH(VVD\�$VVLJQPHQW�'LUHFWLRQV��JR�RYHU�LW�ZLWK�VWXGHQWV��DQG�UHDG�WKH�SURPSW��7KH�WHDFKHU�ZLOO�H[SODLQ�WKDW�VWXGHQWV�ZLOOXVH�WKHLU�UHDGLQJV�DQG�'LVFXVVLRQ�*XLGH�WR�FKRRVH�D�VLGH�IRU�WKH�HVVD\�SURPSW���6HH�3HUVXDVLYH�(VVD\�DVVLJQPHQWJXLGH���7HDFKHU�ZLOO�H[SODLQ�WKDW�VWXGHQWV�ZLOO�EH�XVLQJ�WHFKQLTXHV�RI�SHUVXDVLRQ�WR�IRUP�DQG�DUJXPHQW�LQ�WKH�VDPHPDQQHU�DV�WKHLU�UHDGLQJV���7HDFKHU�ZLOO�KDQG�RXW�WKH�KRPHZRUN�H[WHQVLRQ�IRU�QLJKW�����7HDFKHU�ZLOO�H[SODLQ�WKH�H[WHQVLRQ��6WXGHQWV�ZLOO�EHFUHDWLQJ�D�URXJK�GUDIW�RI�D�WKHVLV�IRU�WKHLU�SHUVXDVLYH�HVVD\�
$VVHVVPHQW)RUPDWLYH�$VVHVVPHQW��7KH�WHDFKHU�ZLOO�FKHFN�IRU�XQGHUVWDQGLQJ�E\�PRQLWRULQJ�DQG�FLUFXODWLQJ�GXULQJ�VWXGHQWGLVFXVVLRQV��6WXGHQWV�ZLOO�EH�IRUPDWLYHO\�DVVHVVHG�E\�WKHLU�LQGLYLGXDO�4XRWH�&DUGV�DQG�RUDO�SUHVHQWDWLRQ�IDFLOLWDWLRQ�RIGLVFXVVLRQ��7HDFKHU�ZLOO�XVH�RUDO�TXHVWLRQLQJ�DW�WKH�FRPSOHWLRQ�RI�WKH�OHVVRQ�WR�FKHFN�IRU�XQGHUVWDQGLQJ�EHIRUH�KDQGLQJRXW�WKH�H[WHQVLRQ�
6XPPDWLYH�$VVHVVPHQW��6WXGHQWV�ZLOO�EH�VXPPDWLYO\�DVVHVVHG�WKURXJK�D�VXPPDWLYH�WHVW�DQG�VXPPDWLYH�SHUVXDVLYHHVVD\�DW�WKH�FRPSOHWLRQ�RI�WKH�XQLW�
$VVLJQPHQWV5HDGLQJ�3DVVDJHV
4XRWH�&DUGV
'LVFXVVLRQ�*XLGH
([WHQVLRQ�+RPHZRUN��7KHVLV�URXJK�GUDIW
6HOI�5HIOHFWLRQ
Page 2 of 2
'D\����3UH�:ULWLQJ��'UDIWLQJ��&UHDWLQJ�DQG�&RQVWUXFWLQJ�$UJXPHQW$XWKRU��+LOODU\�0LOHV'DWH�FUHDWHG������������������30�('7���'DWH�PRGLILHG������������������30�('7
%DVLF�,QIRUPDWLRQ6XEMHFW /DQJXDJH�$UWV��(QJOLVK���5HDGLQJ
*UDGH�/HYHO�&RXUVH *UDGH���
7LWOH 'D\����3UH�:ULWLQJ��'UDIWLQJ��&UHDWLQJ�DQG�&RQVWUXFWLQJ�$UJXPHQW
6WDQGDUGV 3$��3HQQV\OYDQLD�&RPPRQ�&RUH�6WDQGDUGV��'UDIW��������6XEMHFW��(QJOLVK�/DQJXDJH�$UWV�*UDGH��±��*UDGH��*UDGHV���±��&RQWHQW�$UHD������5HDGLQJ�,QIRUPDWLRQDO�7H[W�6WXGHQWV�UHDG��XQGHUVWDQG��DQG�UHVSRQG�WR�LQIRUPDWLRQDO�WH[W²ZLWK�DQHPSKDVLV�RQ�FRPSUHKHQVLRQ��YRFDEXODU\�DFTXLVLWLRQ��DQG�PDNLQJ�FRQQHFWLRQV�DPRQJ�LGHDV�DQG�EHWZHHQ�WH[WV�ZLWK�IRFXVRQ�WH[WXDO�HYLGHQFH�'RPDLQ�,QWHJUDWLRQ�RI�.QRZOHGJH�DQG�,GHDV�'LYHUVH�0HGLD6WDQGDUG�&&�������±���*�,QWHJUDWH�DQG�HYDOXDWH�PXOWLSOH�VRXUFHV�RI�LQIRUPDWLRQ�SUHVHQWHG�LQ�GLIIHUHQW�PHGLD�RU�IRUPDWV�H�J���YLVXDOO\��TXDQWLWDWLYHO\��DV�ZHOO�DV�LQ�ZRUGV�LQ�RUGHU�WR�DGGUHVV�D�TXHVWLRQ�RU�VROYH�D�SUREOHP�
&RQWHQW�$UHD������:ULWLQJ�6WXGHQWV�ZULWH�IRU�GLIIHUHQW�SXUSRVHV�DQG�DXGLHQFHV��6WXGHQWV�ZULWH�FOHDU�DQG�IRFXVHG�WH[W�WRFRQYH\�D�ZHOOGHILQHG�SHUVSHFWLYH�DQG�DSSURSULDWH�FRQWHQW�'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH6WDQGDUG�&&�������±���*�:ULWH�DUJXPHQWV�WR�VXSSRUW�FODLPV�LQ�DQ�DQDO\VLV�RI�VXEVWDQWLYH�WRSLFV�
'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH�&RQWHQW6WDQGDUG�&&�������±���,�'LVWLQJXLVK�WKH�FODLP�V��IURP�DOWHUQDWH�RU�RSSRVLQJ�FODLPV��GHYHORS�FODLP�V��DQG�FRXQWHUFODLPVIDLUO\�DQG�WKRURXJKO\��VXSSO\LQJ�WKH�PRVW�UHOHYDQW�HYLGHQFH�IRU�HDFK�ZKLOH�SRLQWLQJ�RXW�WKH�VWUHQJWKV�DQGOLPLWDWLRQV�RI�ERWK�LQ�D�PDQQHU�WKDW�DQWLFLSDWHV�WKH�DXGLHQFH¶V�NQRZOHGJH�OHYHO��FRQFHUQV��YDOXHV��DQG�SRVVLEOHELDVHV�
'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH�2UJDQL]DWLRQ6WDQGDUG�&&�������±���-�&UHDWH�RUJDQL]DWLRQ�WKDW�ORJLFDOO\�VHTXHQFHV�FODLP�V���FRXQWHUFODLPV��UHDVRQV��DQG�HYLGHQFH��XVHZRUGV��SKUDVHV��DQG�FODXVHV�DV�ZHOO�DV�YDULHG�V\QWD[�WR�OLQN�WKH�PDMRU�VHFWLRQV�RI�WKH�WH[W�WR�FUHDWH�FRKHVLRQ�DQGFODULI\�WKH�UHODWLRQVKLSV�EHWZHHQ�FODLP�V��DQG�UHDVRQV��EHWZHHQ�UHDVRQV�DQG�HYLGHQFH��DQG�EHWZHHQ�FODLP�V��DQGFRXQWHUFODLPV��SURYLGH�D�FRQFOXGLQJ�VWDWHPHQW�RU�VHFWLRQ�WKDW�IROORZV�IURP�DQG�VXSSRUWV�WKH�DUJXPHQW�SUHVHQWHG�
'RPDLQ�&RQGXFWLQJ�5HVHDUFK6WDQGDUG�&&�������±���9�&RQGXFW�VKRUW�DV�ZHOO�DV�PRUH�VXVWDLQHG�UHVHDUFK�SURMHFWV�WR�DQVZHU�D�TXHVWLRQ��LQFOXGLQJ�DVHOIJHQHUDWHG�TXHVWLRQ��RU�VROYH�D�SUREOHP��QDUURZ�RU�EURDGHQ�WKH�LQTXLU\�ZKHQ�DSSURSULDWH��V\QWKHVL]H�PXOWLSOHVRXUFHV�RQ�WKH�VXEMHFW��GHPRQVWUDWLQJ�XQGHUVWDQGLQJ�RI�WKH�VXEMHFW�XQGHU�LQYHVWLJDWLRQ�
3$��3HQQV\OYDQLD�'2(�6WDQGDUGV�$OLJQHG�6\VWHP���&OHDU�6WDQGDUGV�������6XEMHFW�$UHD��5HDGLQJ��:ULWLQJ��6SHDNLQJ��DQG�/LVWHQLQJ6WDQGDUG�$UHD�������7\SHV�RI�:ULWLQJ*UDGH�/HYHO����6WDQGDUG��������&��:ULWH�SHUVXDVLYH�SLHFHV��8VH�UKHWRULFDO�VWUDWHJLHV��H�J���H[SRVLWLRQ��QDUUDWLRQ��GHVFULSWLRQ��DUJXPHQWDWLRQ�RU�VRPH�FRPELQDWLRQ�WKHUHRI��WR�VXSSRUW�WKH�PDLQ�DUJXPHQW�RU�SRVLWLRQ��&ODULI\�DQG�GHIHQG�SRVLWLRQV�ZLWK�SUHFLVH�DQGUHOHYDQW�HYLGHQFH��LQFOXGLQJ�IDFWV��H[SHUW�RSLQLRQV��TXRWDWLRQV��H[SUHVVLRQV�RI�FRPPRQO\�DFFHSWHG�EHOLHIV��DQG�ORJLFDOUHDVRQLQJ�
6WDQGDUG�$UHD�������5HVHDUFK*UDGH�/HYHO����6WDQGDUG��������$��)RUPXODWH�D�FOHDU�UHVHDUFK�TXHVWLRQ�DQG�GHVLJQ�D�PHWKRGRORJ\�IRU�JDWKHULQJ�DQG�HYDOXDWLQJ�LQIRUPDWLRQ�RQWKH�FKRVHQ�WRSLF�
6WDQGDUG��������&��$QDO\]H��V\QWKHVL]H��DQG�LQWHJUDWH�GDWD��FUHDWLQJ�D�UHDVRQHG�SURGXFW�WKDW�VXSSRUWV�DQG�DSSURSULDWHO\LOOXVWUDWHV�LQIHUHQFH�DQG�FRQFOXVLRQV�GUDZQ�IURP�UHVHDUFK�
2EMHFWLYH�V� ϭ�����^ƚƵĚĞŶƚƐ�ǁŝůů�ďĞ�ĂďůĞ�ƚŽ�ĐŽŶƐƚƌƵĐƚ�ĂŶĚ�ĚĞĨĞŶĚ�Ă�ƉĞƌƐƵĂƐŝǀĞ�ĂƌŐƵŵĞŶƚ�ďLJ�ƉĂƌƚŝĐŝƉĂƚŝŶŐ�ŝŶ�ƐŵĂůů�ŐƌŽƵƉĚŝƐĐƵƐƐŝŽŶ
Ϯ�����^ƚƵĚĞŶƚƐ�ǁŝůů�ďĞ�ĂďůĞ�ƚŽ�ŽƌŐĂŶŝnjĞ�ĂŶ�ĂƌŐƵŵĞŶƚ�ĂŶĚ�ĐŝƚĞ�ƐƵƉƉŽƌƚŝŶŐ�ƌĞĂƐŽŶƐ�ďLJ�ĐŽŵƉůĞƚŝŶŐ�Ă�ƉĞƌƐƵĂƐŝǀĞĨƌĂŵĞǁŽƌŬ�ŽƵƚůŝŶĞ
Page 1 of 2
'XUDWLRQ�����PLQXWH�OHVVRQ�
9RFDEXODU\2EVRJHQLF��MX[WDSRVLWLRQ��UHEXWWDO��GXELRXV��PDQLIHVWR��DUELWUDU\��YHKHPHQWO\��LPSXJQHG��GHUHJXODWLRQ��FXUWDLO��XQFDQQ\
0DWHULDOV $WWDFKPHQWV�
��� 3HUVXDVLYH�(VVD\�$VVLJQPHQW�'LUHFWLRQ�SGI7KH�VWXGHQW�DVVLJQPHQW�VKHHW�IRU�WKH�VXPPDWLYH�DVVHVVPHQW�RIZULWLQJ�D�SHUVXDVLYH�HVVD\�
��� 3HUVXDVLYH�(VVD\�)UDPH�SGI3HUVXDVLYH�(VVD\�)UDPHZRUN�RXWOLQH�WR�EH�FRPSOHWHG�E\�VWXGHQWV���� 3HUVXDVLYH�:ULWLQJ�3RVWHU�SGI$�3HUVXDVLYH�:ULWLQJ�SRVWHU�WLS�VKHHW�IRU�VWXGHQW�UHIUHQFH�
,QVWUXFWLRQDO�6WUDWHJLHV�DQG3URFHGXUHV
$17,&,3$725<�
x�������6WXGHQWV�ZLOO�FRPH�LQ�WR�FODVV�DQG�WDNH�RXW�WKHLU�H[WHQVLRQ�KRPHZRUN�IURP�'D\���x������7HDFKHU�ZLOO�VSOLW�WKH�FODVV�LQ�WZR�E\�DUJXPHQW��VWXGHQWV�)25�WKH�DUJXPHQW�ZLOO�JR�WR�RQFH�VLGH�RI�WKH�FODVV�DQG
VWXGHQWV�$*$,167�WKH�DUJXPHQW�ZLOO�JR�WR�WKH�RWKHU�VLGH�RI�WKH�FODVV�x������6WXGHQWV�ZLOO�VKDUH�WKHLU�DUJXPHQW��SRLQW�RI�YLHZ��DQG�WKHVLV�LQ�VPDOO�JURXSV�ZLWKLQ�WKHLU�)25�$*$,167�VLGHVx������7HDFKHU�ZLOO�EULQJ�VWXGHQWV�EDFN�WR�D�ZKROH�JURXS�GLVFXVVLRQ�WR�VKDUH�ZLWK�WKH�FODVV�ZK\�WKH\�DUH�)25�$*$,167
WKH�SURPSW��7HDFKHU�ZLOO�JLYH�VWXGHQWV�D�IHZ�PRPHQWV�WR�LQIRUPDOO\�GHEDWH�LQ�D�WHDFKHU�OHG�GLVFXVVLRQ�
352&('85(6�
x������7HDFKHU�ZLOO�KDQG�RXW�WKH�3HUVXDVLYH�(VVD\�)UDPH�:RUN��7HDFKHU�ZLOO�GLUHFW�VWXGHQWV�EDFN�WR�WKHLU�3HUVXDVLYH(VVD\�$VVLJQPHQW�6KHHW��DQG�WHOO�VWXGHQWV�WR�WDNH�RXW�WKHLU�7KHVLV�URXJK�GUDIWV��WHFKQLTXHV�RI�SHUVXDVLRQKDQGRXW��DQG�WKHLU�GLVFXVVLRQ�JXLGH��7HDFKHU�ZLOO�H[SODLQ�WRGD\¶V�DFWLYLWLHV��7HDFKHU�ZLOO�H[SODLQ�WKDW�WRGD\VWXGHQWV�ZLOO�EH�FRQVWUXFWLQJ�D�IUDPHZRUN�RI�WKHLU�SHUVXDVLYH�HVVD\��XVLQJ�WKHLU�UHDGLQJV�DQG�SUHYLRXV�PDWHULDOV�
x������7KH�WHDFKHU�ZLOO�VSOLW�VWXGHQWV�XS�LQWR�VPDOO�ZRUNVWDWLRQV��KHWHURJHQHRXV�E\�)25�$*$,167��x������,Q�VPDOO�ZRUNVWDWLRQV��VWXGHQWV�ZLOO�XVH�WKHLU�UHDGLQJV��WKHVLV�URXJK�GUDIW��DQG�GLVFXVVLRQ�JXLGH��DV�ZHOO�DV
ODSWRSV�RXWVLGH�UHVRXUFHV��ERRNV�RU�DUWLFOHV�DOUHDG\�SURYLGHG�DW�VWDWLRQV�E\�WKH�WHDFKHU��LQ�RUGHU�WR�FRPSOHWH�WKHLU3HUVXDVLYH�(VVD\�IUDPHZRUN��DQ�RXWOLQH�RI�WKHLU�HVVD\��
x������6WXGHQWV�ZLOO�FRPSOHWH�WKHLU�3HUVXDVLYH�(VVD\�)UDPH�WKURXJKRXW�FODVV�x������:KLOH�VWXGHQWV�DUH�ZRUNLQJ�RQ�WKHLU�3HUVXDVLYH�(VVD\�)UDPH�LQ�WKH�VPDOO�ZRUNVWDWLRQV��WKH�WHDFKHU�ZLOO�FLUFXODWH
WKH�URRP�WR�FKHFN�IRU�XQGHUVWDQGLQJ�DQG�LQWHUYHQH�ZKHQ�QHFHVVDU\��7KH�WHDFKHU�ZLOO�UHPLQG�VWXGHQWV�WR�UHIHU�WRWKHLU�WHFKQLTXHV�RI�SHUVXDVLRQ�KDQGRXW�DQG�GLVFXVVLRQ�JXLGH��7KH�WHDFKHU�ZLOO�XVH�RUDO�TXHVWLRQLQJ�IRU�IRUPDWLYHDVVHVVPHQW�WKURXJKRXW�WKH�FODVV�SHULRG��7HDFKHU�ZLOO�KDYH�PLQL�FRQIHUHQFHV�ZLWK�LQGLYLGXDO�VWXGHQWV�DV�WLPHDOORZV�
&/2685(�
x������7HDFKHU�GLUHFWV�VPDOO�ZRUNVWDWLRQV�EDFN�WR�ZKROH�JURXS�GLVFXVVLRQ��7HDFKHU�ZLOO�XVH�TXHVWLRQLQJ�WR�IRFXV�VWXGHQW¶VUHIOHFWLRQ�RQ�WKHLU�ZULWLQJ�SURFHVV��7HDFKHU�ZLOO�VSHFLILFDOO\�DVN�VWXGHQWV�DERXW�KRZ�ZRUNLQJ�LQ�WKHLU�ZRUNVWDWLRQVZLWK�RWKHU�ZULWHUV�DLGHG�RU�DOWHUHG�WKHLU�ZULWLQJ��7HDFKHU�ZLOO�H[SODLQ�WKDW�WKLV�FODVV�LV�D�³FRPPXQLW\�RI�ZULWHUV´�DQGH[SODLQ�WRPRUURZ¶V�FRQQHFWLQJ�DFWLYLWLHV
x������7HDFKHU�ZLOO�H[SODLQ�'D\����([WHQVLRQ�+RPHZRUNx������)RU�KRPHZRUN��VWXGHQWV�ZLOO�XVH�WKHLU�SHUVXDVLYH�HVVD\�IUDPH�WR�FRQVWUXFW�D�URXJK�GUDIW�RI�WKHLU�HVVD\��7KHLU
URXJK�GUDIW�PXVW�EH�W\SHG�
$VVHVVPHQW )RUPDWLYH�$VVHVVPHQW��7KH�WHDFKHU�ZLOO�FKHFN�IRU�XQGHUVWDQGLQJ�E\�PRQLWRULQJ�DQG�FLUFXODWLQJ�GXULQJ�VWXGHQWZRUNVWDWLRQ�DFWLYLWLHV��6WXGHQWV�ZLOO�EH�IRUPDWLYHO\�DVVHVVHG�E\�WKHLU�3HUVXDVLYH�(VVD\�)UDPH�JUDSKLF�RUJDQL]HU��7KHWHDFKHU�ZLOO�DOVR�SDUWLFLSDWH�LQ�VKRUW�LQGLYLGXDO�FRQIHUHQFHV�ZLWK�VWXGHQWV�WKURXJKRXW�WKH�FODVV�SHULRG��7HDFKHU�ZLOO�XVHRUDO�TXHVWLRQLQJ�DW�WKH�FRPSOHWLRQ�RI�WKH�OHVVRQ�WR�FKHFN�IRU�XQGHUVWDQGLQJ�EHIRUH�FRQQHFWLQJ�WR�WKH�H[WHQVLRQ�
6XPPDWLYH�$VVHVVPHQW��6WXGHQWV�ZLOO�EH�VXPPDWLYO\�DVVHVVHG�WKURXJK�D�VXPPDWLYH�WHVW�DQG�VXPPDWLYH�SHUVXDVLYHHVVD\�DW�WKH�FRPSOHWLRQ�RI�WKH�XQLW�
$VVLJQPHQWV 3HUVXDVLYH�(VVD\�)UDPHZRUN�2XWOLQH�$FWLYLW\
6HOI�5HIOHFWLRQ
Page 2 of 2
'D\����&RPPXQLW\�RI�:ULWHUV��3HHU�5HYLVLRQ�:RUNVKRS$XWKRU��+LOODU\�0LOHV'DWH�FUHDWHG������������������30�('7���'DWH�PRGLILHG������������������30�('7
%DVLF�,QIRUPDWLRQ6XEMHFW /DQJXDJH�$UWV��(QJOLVK���5HDGLQJ
*UDGH�/HYHO�&RXUVH *UDGH���
7LWOH 'D\����&RPPXQLW\�RI�:ULWHUV��3HHU�5HYLVLRQ�:RUNVKRS
6WDQGDUGV 3$��3HQQV\OYDQLD�&RPPRQ�&RUH�6WDQGDUGV��'UDIW��������6XEMHFW��(QJOLVK�/DQJXDJH�$UWV�*UDGH��±��*UDGH��*UDGHV���±��&RQWHQW�$UHD������:ULWLQJ�6WXGHQWV�ZULWH�IRU�GLIIHUHQW�SXUSRVHV�DQG�DXGLHQFHV��6WXGHQWV�ZULWH�FOHDU�DQG�IRFXVHG�WH[W�WRFRQYH\�D�ZHOOGHILQHG�SHUVSHFWLYH�DQG�DSSURSULDWH�FRQWHQW�'RPDLQ�2SLQLRQ�$UJXPHQWDWLYH�&RQYHQWLRQV�RI�/DQJXDJH6WDQGDUG�&&�������±���/�'HPRQVWUDWH�D�JUDGH�DSSURSULDWH�FRPPDQG�RI�WKH�FRQYHQWLRQV�RI�VWDQGDUG�(QJOLVK�JUDPPDU�XVDJH��FDSLWDOL]DWLRQ��SXQFWXDWLRQ��DQG�VSHOOLQJ�
'RPDLQ�3URGXFWLRQ�DQG�'LVWULEXWLRQ�RI�:ULWLQJ�:ULWLQJ�3URFHVV6WDQGDUG�&&�������±���7�'HYHORS�DQG�VWUHQJWKHQ�ZULWLQJ�DV�QHHGHG�E\�SODQQLQJ��UHYLVLQJ��HGLWLQJ��UHZULWLQJ��RU�WU\LQJ�D�QHZDSSURDFK��IRFXVLQJ�RQ�DGGUHVVLQJ�ZKDW�LV�PRVW�VLJQLILFDQW�IRU�D�VSHFLILF�SXUSRVH�DQG�DXGLHQFH�
'RPDLQ�7HFKQRORJ\�DQG�3XEOLFDWLRQ6WDQGDUG�&&�������±���8�8VH�WHFKQRORJ\��LQFOXGLQJ�WKH�,QWHUQHW��WR�SURGXFH��SXEOLVK��DQG�XSGDWH�LQGLYLGXDO�RU�VKDUHGZULWLQJ�SURGXFWV�LQ�UHVSRQVH�WR�RQJRLQJ�IHHGEDFN��LQFOXGLQJ�QHZ�DUJXPHQWV�DQG�LQIRUPDWLRQ�
'RPDLQ�5DQJH�RI�:ULWLQJ6WDQGDUG�&&�������±���;�:ULWH�URXWLQHO\�RYHU�H[WHQGHG�WLPH�IUDPHV��WLPH�IRU�UHVHDUFK��UHIOHFWLRQ��DQG�UHYLVLRQ��DQGVKRUWHU�WLPH�IUDPHV��D�VLQJOH�VLWWLQJ�RU�D�GD\�RU�WZR��IRU�D�UDQJH�RI�GLVFLSOLQH�VSHFLILF�WDVNV��SXUSRVHV��DQGDXGLHQFHV�
3$��3HQQV\OYDQLD�'2(�6WDQGDUGV�$OLJQHG�6\VWHP���&OHDU�6WDQGDUGV�������6XEMHFW�$UHD��5HDGLQJ��:ULWLQJ��6SHDNLQJ��DQG�/LVWHQLQJ6WDQGDUG�$UHD�������4XDOLW\�RI�:ULWLQJ*UDGH�/HYHO����6WDQGDUG��������(��5HYLVH�ZULWLQJ�WR�LPSURYH�VW\OH��ZRUG�FKRLFH��VHQWHQFH�YDULHW\��DQG�VXEWOHW\�RI�PHDQLQJ�DIWHU�UHWKLQNLQJKRZ�TXHVWLRQV�RI�SXUSRVH��DXGLHQFH��DQG�JHQUH�KDYH�DGGUHVVHG�
6WDQGDUG��������)��8VH�JUDGH�DSSURSULDWH�FRQYHQWLRQV�RI�ODQJXDJH�ZKHQ�ZULWLQJ�DQG�HGLWLQJ��6SHOO�DOO�ZRUGV�FRUUHFWO\��8VHFDSLWDO�OHWWHUV�FRUUHFWO\��3XQFWXDWH�FRUUHFWO\�8VH�FRUUHFW�JUDPPDU�DQG�VHQWHQFH�IRUPDWLRQ�
2EMHFWLYH�V� ϭ�����^ƚƵĚĞŶƚƐ�ǁŝůů�ďĞ�ĂďůĞ�ƚŽ�ƌĞǀŝƐĞ�ĂŶĚ�ĞĚŝƚ�ƉĞƌƐƵĂƐŝǀĞ�ĞƐƐĂLJƐ�ďLJ�ŝŶƚĞŐƌĂƚŝŶŐ�ĐŽŵŵĞŶƚƐ�ĨƌŽŵ�Ă�ƉĞĞƌ�ƌĞǀŝƐŝŽŶĐŚĞĐŬůŝƐƚ�ŝŶƚŽ�ƚŚĞŝƌ�ƌŽƵŐŚ�ĚƌĂĨƚƐ
Ϯ�����^ƚƵĚĞŶƚƐ�ǁŝůů�ďĞ�ĂďůĞ�ƚŽ�ĂĚǀŝƐĞ�ĂŶĚ�ĞǀĂůƵĂƚĞ�ƉĞĞƌ�ĞƐƐĂLJƐ�ďLJ�ĐŽŶƐƵůƚŝŶŐ�ĂŶĚ�ĐƌŝƚŝƋƵŝŶŐ�ŝŶ�Ă�ƉĞĞƌ�ƌĞǀŝƐŝŽŶǁŽƌŬƐŚŽƉ
'XUDWLRQ�����PLQXWH�OHVVRQ�
9RFDEXODU\2EVRJHQLF��MX[WDSRVLWLRQ��UHEXWWDO��GXELRXV��PDQLIHVWR��DUELWUDU\��YHKHPHQWO\��LPSXJQHG��GHUHJXODWLRQ��FXUWDLO��XQFDQQ\
0DWHULDOV $WWDFKPHQWV�
��� 3HHU�5HYLVLRQ�:RUNVKRS�SGI6WXGHQW�SHHU�UHYLVLRQ�ZRUNVKRS�DVVLJQPHQW�GLUHFWLRQV�DQG�FKHFNOLVW�
,QVWUXFWLRQDO�6WUDWHJLHV�DQG3URFHGXUHV
$17,&,3$725<�
x������7HDFKHU�H[SODLQV�KRZ�WKH�FODVV�IXQFWLRQV�DV�D�³FRPPXQLW\�RI�ZULWHUV´�7HDFKHU�ZLOO�SURYLGH�RZQ�H[DPSOH�RI�KRZJRRG�ZULWLQJ�LV�DQ�RQJRLQJ�DQG�FROODERUDWLYH�SURFHVV��WHDFKHU�WHOO�VWRU\�RI�KRZ�ZULWLQJ�D�ERRN�RU�IDPRXV�VKRZ
Page 1 of 2
WDNHV�D�ZKROH�FRPPXQLW\�RI�ZULWHUV�WR�SURGXFH��x������7HDFKHU�ZLOO�H[SODLQ�WKH�GD\¶V�DFWLYLWLHV�x������6WXGHQWV�ZLOO�WDNH�RXW�DOO�RI�WKHLU�KDQGRXWV�IURP�WKLV�XQLW��DV�ZHOO�DV�WKHLU�W\SHG�XS�URXJK�GUDIW�
352&('85(6�
x������7HDFKHU�ZLOO�KDQG�RXW�3HHU�5HYLVLRQ�:RUNVKRS�KDQGRXW��7HDFKHU�ZLOO�H[SODLQ�KRZ�D�3HHU�5HYLVLRQ�:RUNVKRS�ZRUNV�7HDFKHU�ZLOO�WKRURXJKO\�JR�RYHU�WKH�ZRUNVKRS�GLUHFWLRQV��VHH�3HHU�5HYLVLRQ�:RUNVKRS�KDQGRXW��DQG�PRGHO�KRZ�WRFRPSOHWH�WKH�3HHU�5HYLVLRQ�&KHFNOLVW�
x������7HDFKHU�ZLOO�EUHDN�XS�VWXGHQWV�LQWR�DVVLJQHG�SDLUV��,Q�SDLUV��VWXGHQWV�ZLOO�FRPSOHWH�WKH�VWHS�E\�VWHS�ZRUNVKRSGLUHFWLRQV�
x������:KLOH�VWXGHQWV�ZRUN�RQ�WKHLU�SHHU�UHYLVLRQ�ZRUNVKRS��WKH�WHDFKHU�ZLOO�FLUFXODWH�DQG�PRQLWRU�WKH�URRP�WR�FKHFN�IRUXQGHUVWDQGLQJ�DQG�LQWHUYHQH�ZKHQ�QHFHVVDU\�
x������2QFH�DOO�SDLUV�DUH�FRPSOHWH�WKH�ZRUNVKRS��VWXGHQWV�PD\�EHJLQ�DOWHULQJ�WKHLU�URXJK�GUDIWV�LQ�UHVSRQVH�WR�WKHLU3HHU�5HYLVLRQ�&KHFNOLVW�
&/2685(�
x������7KH�WHDFKHU�ZLOO�OHDG�VWXGHQWV�LQ�D�UHIOHFWLRQ�DFWLYLW\�DERXW�WKHLU�SHHU�UHYLVLRQ�ZRUNVKRS��7KH�WHDFKHU�ZLOO�KDYHVWXGHQWV�FRPSOHWH�DQ�H[LW�VOLS��ZULWLQJ�DERXW�ZKDW�ZDV�PRVW�DQG�OHDVW�XVHIXO�DERXW�WKH�SHHU�UHYLVLRQ�ZRUNVKRSDQG�KRZ�WKH\�SODQ�WR�XVH�WKH�ZRUNVKRS�IRU�WKHLU�ILQDO�HVVD\�
x������7KH�WHDFKHU�ZLOO�UHGLUHFW�VWXGHQWV�WR�WKH�3HUVXDVLYH�(VVD\�$VVLJQPHQW�'LUHFWLRQV��DQG�UHPLQG�VWXGHQWV�WR�IROORZWKH�GLUHFWLRQV�ZKLOH�FRQVWUXFWLQJ�WKHLU�ILQDO�SHUVXDVLYH�HVVD\���7KH�WHDFKHU�ZLOO�KDQG�RXW�WKH�3HUVXDVLYH�(VVD\5XEULF�WR�VWXGHQWV�WR�JXLGH�WKHLU�ZULWLQJ�SURFHVV�
x������)RU�KRPHZRUN��VWXGHQWV�ZULWH�DQG�SXEOLVK�WKHLU�ILQDO�GUDIW�RI�WKHLU���SDUDJUDSK�HVVD\��6WXGHQWV�ZLOO�WXUQ�LQ�WKHLUTXRWH�FDUG��WKHLU�GLVFXVVLRQ�JXLGH��WKHLU�WKHVLV�URXJK�GUDIW��WKHLU�SHUVXDVLYH�HVVD\�IUDPHZRUN��WKHLU�SHHU�UHYLVLRQZRUNVKRS�SDSHU��DQG�WKHLU�ILQDO�GUDIW�DOO�VWDSOHG�WRJHWKHU��7KH�SHUVXDVLYH�HVVD\�ZLOO�EH�JUDGLQJ�XVLQJ�DQ�DQDO\WLFDOUXEULF��WKH�HQWLUH�ZULWLQJ�SRUWIROLR�ZLOO�EH�JUDGHG�XVLQJ�D�KROLVWLF�UXEULF�
$VVHVVPHQW )RUPDWLYH�$VVHVVPHQW��7KH�WHDFKHU�ZLOO�FKHFN�IRU�XQGHUVWDQGLQJ�E\�PRQLWRULQJ�DQG�FLUFXODWLQJ�GXULQJ�WKH�SHHU�UHYLVLRQZRUNVKRS��6WXGHQWV�ZLOO�EH�IRUPDWLYHO\�DVVHVVHG�E\�WKHLU�3HHU�5HYLVLRQ�&KHFNOLVW��7KH�7HDFKHU�ZLOO�XVH�RUDO�TXHVWLRQLQJDW�WKH�FRPSOHWLRQ�RI�WKH�OHVVRQ�WR�FKHFN�IRU�XQGHUVWDQGLQJ��7KH�WHDFKHU�ZLOO�XVH�WKH�UHIOHFWLRQ�DFWLYLW\�DQG�H[LW�VOLSV�WRLQIRUP�FRQWLQXDO�LQVWUXFWLRQ�
6XPPDWLYH�$VVHVVPHQW��6WXGHQWV�ZLOO�EH�VXPPDWLYO\�DVVHVVHG�WKURXJK�D�VXPPDWLYH�WHVW�DQG�VXPPDWLYH�SHUVXDVLYHHVVD\�DW�WKH�FRPSOHWLRQ�RI�WKH�XQLW�
$VVLJQPHQWV 3HHU�5HYLVLRQ�:RUNVKRS�DFWLYLW\
6HOI�5HIOHFWLRQ
Page 2 of 2
Pers
uasiv
e Re
adin
g &
Writi
ng
Read
ing
Pass
age
#1
! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
! ! ! TITL
E: F
ast F
ood
Natio
n: T
he D
ark
Side
of t
he A
ll-Am
erica
n M
eal
AUTH
OR: E
ric S
chlo
sser
PU
BLIS
HING
DAT
E: 2
001
BACK
GROU
ND:
Inve
stig
ative
jour
nalis
t Eric
Sch
loss
er e
xam
ines
the
loca
l and
gl
obal
influ
ence
s of
the
fast
food
indu
stry
in th
is co
ntro
vers
ial
book
. He
argu
es to
unv
eil th
e da
rk c
orru
ptio
ns a
nd s
hock
ing
healt
h im
plica
tions
of p
roce
ssed
and
fast
food
s. S
chlo
sser
ad
voca
tes
again
st e
atin
g pr
oces
sed/
fast
food
s. HO
W TO
REA
D TH
IS T
EXT:
Yo
u wi
ll be
read
ing
exce
rpts
from
two
chap
ters
: Cha
pter
5: W
hy
the
fries
tast
e go
od, a
nd C
hapt
er 9
: Wha
t’s in
the
Mea
t. Bo
th
chap
ters
look
at a
sta
ple
mea
l item
and
inve
stig
ates
the
politi
cal,
econ
omica
l, en
viron
men
tal,
and
cultu
ral in
fluen
ces
with
in th
e po
pular
fast
food
ham
burg
er a
nd fr
ies.
READ
ING
#1:
FAS
T FO
OD
NAT
ION
1
! 5/ w
hy t
he f
ries
tas
te g
ood
the
mis
take
of
stan
ding
alo
ne
THE
PRO
DUCT
ION
OF fr
ozen
fren
ch fr
ies
has
beco
me
an in
tens
ely
com
petit
ive b
usin
ess.
Id
aho’
s po
tato
out
put s
urpa
ssed
Mai
ne’s
in th
e la
te 1
950s
, owi
ng to
the
rise
of th
e fre
nch
fry in
dust
ry a
nd
the
prod
uctiv
ity g
ains
mad
e by
Idah
o fa
rmer
s. S
ince
198
0, th
e to
nnag
e of
pot
atoe
s gr
own
in Id
aho
has
alm
ost d
oubl
ed, w
hile
the
aver
age
yield
per
acr
e ha
s ris
en b
y ne
arly
30 p
erce
nt. B
ut th
e ex
traor
dina
ry
prof
its b
eing
mad
e fro
m th
e sa
le o
f fre
nch
fries
hav
e ba
rely
trick
led
down
to th
e fa
rmer
s. P
aul P
atte
rson
, an
ext
ensio
n pr
ofes
sor o
f agr
icultu
ral e
cono
mics
at t
he U
nive
rsity
of I
daho
, des
crib
es th
e cu
rrent
mar
ket
for p
otat
oes
as a
n “o
ligop
sony
” —
a m
arke
t in
which
a s
mal
l num
ber o
f buy
ers
exer
t pow
er o
ver a
larg
e nu
mbe
r of s
elle
rs. T
he g
iant
pro
cess
ing
com
pani
es d
o th
eir b
est t
o dr
ive d
own
the
price
s of
fere
d to
pot
ato
farm
ers.
The
incr
ease
d pr
oduc
tivity
of I
daho
farm
ers
has
lowe
red
price
s ev
en fu
rther
, shi
fting
mor
e of
the
prof
its to
the
proc
esso
rs a
nd th
e fa
st fo
od c
hain
s. O
ut o
f eve
ry $
1.50
spe
nt o
n a
larg
e or
der o
f frie
s at
a
fast
food
rest
aura
nt, p
erha
ps 2
cen
ts g
oes
to th
e fa
rmer
who
gre
w th
e po
tato
es.
Idah
o’s
pota
to fa
rmer
s no
w fa
ce e
norm
ous
pres
sure
to g
et b
igge
r — o
r get
out
of t
he b
usin
ess.
Add
ing
mor
e ac
reag
e in
crea
ses
tota
l rev
enue
s an
d al
lows
mor
e ca
pita
l inve
stm
ent;
but t
he ri
sks
get b
igge
r, to
o.
The
late
st p
otat
o ha
rves
ting
equi
pmen
t — b
right
red,
bea
utifu
l mac
hine
s m
anuf
actu
red
in Id
aho
by a
co
mpa
ny c
alle
d Sp
udni
k —
can
set
a fa
rmer
bac
k hu
ndre
ds o
f tho
usan
ds o
f dol
lars
. It c
osts
abo
ut $
1,50
0 an
acr
e to
gro
w po
tato
es in
Bin
gham
Cou
nty.
The
aver
age
pota
to fa
rmer
ther
e, w
ho p
lant
s ab
out f
our
hund
red
acre
s, is
mor
e th
an h
alf a
milli
on d
olla
rs in
the
hole
bef
ore
sellin
g a
singl
e po
tato
. Ov
er th
e pa
st tw
enty
-five
yea
rs, I
daho
has
lost
abo
ut h
alf o
f its
pot
ato
farm
ers.
Dur
ing
the
sam
e pe
riod,
the
amou
nt o
f lan
d de
vote
d to
pot
atoe
s ha
s in
crea
sed.
Fam
ily fa
rms
are
givin
g wa
y to
cor
pora
te fa
rms
that
st
retc
h fo
r tho
usan
ds o
f acr
es. T
hese
imm
ense
cor
pora
te fa
rms
are
divid
ed in
to s
mal
ler h
oldi
ngs
for
adm
inist
rativ
e pu
rpos
es, a
nd fa
rmer
s wh
o’ve
bee
n dr
iven
off t
he la
nd a
re o
ften
hire
d to
man
age
them
. The
pa
ttern
s of
land
own
ersh
ip in
the
Amer
ican
West
mor
e an
d m
ore
rese
mbl
e th
ose
of ru
ral E
ngla
nd. “
We’ve
co
me
full c
ircle
,” s
ays
Paul
Pat
ters
on. “
You
incr
easin
gly
find
two
class
es o
f peo
ple
in ru
ral I
daho
: the
pe
ople
who
run
the
farm
s an
d th
e pe
ople
who
own
them
.”…
Si
nce
the
end
of W
orld
War
II, f
arm
ers
in th
e Un
ited
Stat
es h
ave
been
per
suad
ed to
ado
pt o
ne n
ew
tech
nolo
gy a
fter a
noth
er, h
opin
g to
impr
ove
thei
r yie
lds,
redu
ce th
eir c
osts
, and
out
sell t
heir
neig
hbor
s. B
y em
brac
ing
this
indu
stria
l mod
el o
f agr
icultu
re —
one
that
focu
ses
narro
wly
on th
e le
vel o
f inp
uts
and
outp
uts,
that
enc
oura
ges
spec
ializ
atio
n in
just
one
cro
p, th
at re
lies
heav
ily o
n ch
emica
l fer
tilize
rs,
pest
icide
s, fu
ngici
des,
her
bicid
es, a
dvan
ced
harv
estin
g an
d irr
igat
ion
equi
pmen
t — A
mer
ican
farm
ers
have
be
com
e th
e m
ost p
rodu
ctive
farm
ers
on e
arth
. Eve
ry in
crea
se in
pro
duct
ivity
, how
ever
, has
driv
en m
ore
Amer
ican
farm
ers
off t
he la
nd. A
nd it
has
left
thos
e wh
o re
mai
n be
hold
en to
the
com
pani
es th
at s
uppl
y th
e in
puts
and
the
proc
esso
rs th
at b
uy th
e ou
tput
s. W
illiam
Hef
fern
an, a
pro
fess
or o
f rur
al s
ocio
logy
at t
he
Unive
rsity
of M
issou
ri, s
ays
that
Am
erica
’s a
gricu
ltura
l eco
nom
y no
w re
sem
bles
an
hour
glas
s. A
t the
top
ther
e ar
e ab
out 2
milli
on ra
nche
rs a
nd fa
rmer
s; a
t the
bot
tom
ther
e ar
e 27
5 m
illion
con
sum
ers;
and
at t
he
narro
w po
rtion
in th
e m
iddl
e, th
ere
are
a do
zen
or s
o m
ultin
atio
nal c
orpo
ratio
ns e
arni
ng a
pro
fit fr
om e
very
tra
nsac
tion.
fo
od p
rodu
ct d
esig
n
THE
TAS
TE O
F M
cDon
ald’
s fre
nch
fries
has
long
bee
n pr
aise
d by
cus
tom
ers,
com
petit
ors,
and
eve
n fo
od
criti
cs. J
ames
Bea
rd lo
ved
Mc-
Dona
ld’s
frie
s. T
heir
dist
inct
ive ta
ste
does
not
ste
m fr
om th
e ty
pe o
f pot
atoe
s th
at M
cDon
ald’
s bu
ys, t
he te
chno
logy
that
pro
cess
es th
em, o
r the
re
stau
rant
equ
ipm
ent t
hat f
ries
them
. Oth
er c
hain
s bu
y th
eir f
renc
h fri
es fr
om th
e sa
me
larg
e pr
oces
sing
com
pani
es, u
se R
usse
t Bur
bank
s, a
nd h
ave
simila
r fry
ers
in th
eir r
esta
uran
t kitc
hens
. The
tast
e of
a fa
st
food
fry
is la
rgel
y de
term
ined
by
the
cook
ing
oil.
For d
ecad
es, M
cDon
ald’
s co
oked
its
frenc
h fri
es in
a
mixt
ure
of a
bout
7 p
erce
nt c
otto
nsee
d oi
l and
93
perc
ent b
eef t
allo
w. T
he m
ix ga
ve th
e fri
es th
eir u
niqu
e fla
vor —
and
mor
e sa
tura
ted
beef
fat p
er o
unce
than
a M
cDon
ald’
s ha
mbu
rger
. Am
id a
bar
rage
of c
ritici
sm o
ver t
he a
mou
nt o
f cho
lest
erol
in th
eir f
ries,
McD
onal
d’s
switc
hed
to p
ure
vege
tabl
e oi
l in 1
990.
The
swi
tch
pres
ente
d th
e co
mpa
ny w
ith a
n en
orm
ous
chal
leng
e: h
ow to
mak
e fri
es
that
sub
tly ta
ste
like
beef
with
out c
ookin
g th
em in
tallo
w. A
look
at t
he in
gred
ient
s no
w us
ed in
the
prep
arat
ion
of M
cDon
ald’
s fre
nch
fries
sug
gest
s ho
w th
e pr
oble
m w
as s
olve
d. T
owar
d th
e en
d of
the
list i
s a
seem
ingl
y in
nocu
ous,
yet
odd
ly m
yste
rious
phr
ase:
“na
tura
l fla
vor”
. Tha
t ing
redi
ent h
elps
to e
xpla
in n
ot
only
why
the
fries
tast
e so
goo
d, b
ut a
lso w
hy m
ost f
ast f
ood
— in
deed
, mos
t of t
he fo
od A
mer
icans
eat
to
day
— ta
stes
the
way
it do
es.
Open
you
r ref
riger
ator
, you
r fre
ezer
, you
r kitc
hen
cupb
oard
s, a
nd lo
ok a
t the
labe
ls on
you
r foo
d. Y
ou’ll
find
“nat
ural
flav
or”
or “
artif
icial
flav
or”
in ju
st a
bout
eve
ry lis
t of i
ngre
dien
ts. T
he s
imila
ritie
s be
twee
n th
ese
two
broa
d ca
tego
ries
of fl
avor
are
far m
ore
signi
fican
t tha
n th
eir d
iffer
ence
s. B
oth
are
man
-mad
e ad
ditiv
es
that
give
mos
t pro
cess
ed fo
od m
ost o
f its
tast
e. T
he in
itial
pur
chas
e of
a fo
od it
em m
ay b
e dr
iven
by it
s pa
ckag
ing
or a
ppea
ranc
e, b
ut s
ubse
quen
t pur
chas
es a
re d
eter
min
ed m
ainl
y by
its
tast
e. A
bout
90
perc
ent
of th
e m
oney
that
Am
erica
ns s
pend
on
food
is u
sed
to b
uy p
roce
ssed
food
. But
the
cann
ing,
free
zing,
and
de
hydr
atin
g te
chni
ques
use
d to
pro
cess
food
des
troy
mos
t of i
ts fl
avor
. Sin
ce th
e en
d of
Wor
ld W
ar II
, a
vast
indu
stry
has
aris
en in
the
Unite
d St
ates
to m
ake
proc
esse
d fo
od p
alat
able
. With
out t
his
flavo
r ind
ustry
, to
day’s
fast
food
indu
stry
cou
ld n
ot e
xist.
The
nam
es o
f the
lead
ing
Amer
ican
fast
food
cha
ins
and
the
best
sellin
g m
enu
item
s ha
ve b
ecom
e fa
mou
s wo
rldwi
de, e
mbe
dded
in o
ur p
opul
ar c
ultu
re. F
ew p
eopl
e,
howe
ver,
can
nam
e th
e co
mpa
nies
that
man
ufac
ture
fast
food
’s ta
ste.
Th
e fla
vor i
ndus
try is
hig
hly
secr
etive
. Its
lead
ing
com
pani
es w
ill no
t divu
lge
the
prec
ise fo
rmul
as o
f fla
vor
com
poun
ds o
r the
iden
titie
s of
clie
nts.
The
sec
recy
is d
eem
ed e
ssen
tial f
or p
rote
ctin
g th
e re
puta
tion
of
belo
ved
bran
ds. T
he fa
st fo
od c
hain
s, u
nder
stan
dabl
y, wo
uld
like
the
publ
ic to
bel
ieve
that
the
flavo
rs o
f th
eir f
ood
som
ehow
orig
inat
e in
thei
r res
taur
ant k
itche
ns, n
ot in
dist
ant f
acto
ries
run
by o
ther
firm
s.
The
New
Jers
ey T
urnp
ike ru
ns th
roug
h th
e he
art o
f the
flav
or in
-dus
try, a
n in
dust
rial c
orrid
or d
otte
d wi
th
refin
erie
s an
d ch
emica
l pla
nts.
Inte
rnat
iona
l Fla
vors
& F
ragr
ance
s (IF
F), t
he w
orld
’s la
rges
t fla
vor c
ompa
ny,
has
a m
anuf
actu
ring
facil
ity o
ff Ex
it 8A
in D
ayto
n, N
ew Je
rsey
; Giva
udan
, the
wor
ld’s
sec
ond-
larg
est f
lavo
r co
mpa
ny, h
as a
pla
nt in
Eas
t Han
over
. Haa
rman
n &
Reim
er, t
he la
rges
t Ger
man
flav
or c
ompa
ny, h
as a
pl
ant i
n Te
terb
oro,
as
does
Tak
asag
o, th
e la
rges
t Jap
anes
e fla
vor c
ompa
ny. F
lavo
r Dyn
amics
has
a p
lant
in
Sout
h Pl
ainf
ield
; Fru
taro
m is
in N
orth
Ber
gen;
Ela
n Ch
emica
l is in
New
ark.
Doz
ens
of c
ompa
nies
m
anuf
actu
re fl
avor
s in
the
corri
dor b
etwe
en T
eane
ck a
nd S
outh
Bru
nswi
ck. I
ndee
d, th
e ar
ea p
rodu
ces
abou
t two
-third
s of
the
flavo
r add
itive
s so
ld in
the
Unite
d St
ates
. Th
e IF
F pl
ant i
n Da
yton
is a
hug
e pa
le b
lue
build
ing
with
a m
oder
n of
fice
com
plex
atta
ched
to th
e fro
nt. I
t sit
s in
an
indu
stria
l par
k, n
ot fa
r fro
m a
BAS
F pl
astic
s fa
ctor
y, a
Jolly
Fre
nch
Toas
t fac
tory
, and
a p
lant
that
m
anuf
actu
res
Liz C
laib
orne
cos
met
ics. D
ozen
s of
trac
tor-t
raile
rs w
ere
park
ed a
t the
IFF
load
ing
dock
the
afte
rnoo
n I v
isite
d, a
nd a
thin
clo
ud o
f ste
am fl
oate
d fro
m th
e ch
imne
y. Be
fore
ent
erin
g th
e pl
ant,
I sig
ned
a no
ndisc
losu
re fo
rm, p
rom
ising
not
to re
veal
the
bran
d na
mes
of p
rodu
cts
that
con
tain
IFF
flavo
rs. T
he
plac
e re
min
ded
me
of W
illy W
onka
’s c
hoco
late
fact
ory.
Wond
erfu
l sm
ells
drift
ed th
roug
h th
e ha
llway
s, m
en
READ
ING
#1:
FAS
T FO
OD
NAT
ION
2
! and
wom
en in
nea
t whi
te la
b co
ats
chee
rfully
wen
t abo
ut th
eir w
ork,
and
hun
dred
s of
little
gla
ss b
ottle
s sa
t on
labo
rato
ry ta
bles
and
she
lves.
The
bot
tles
cont
aine
d po
werfu
l but
frag
ile fl
avor
che
mica
ls, s
hiel
ded
from
lig
ht b
y th
e br
own
glas
s an
d th
e ro
und
plas
tic c
aps
shut
tigh
t. Th
e lo
ng c
hem
ical n
ames
on
the
little
whi
te
labe
ls we
re a
s m
ystif
ying
to m
e as
med
ieva
l Lat
in. T
hey
were
the
odd-
soun
ding
nam
es o
f thi
ngs
that
wou
ld
be m
ixed
and
pour
ed a
nd tu
rned
into
new
sub
stan
ces,
like
mag
ic po
tions
. I w
as n
ot in
vited
to s
ee th
e m
anuf
actu
ring
area
s of
the
IFF
plan
t, wh
ere
it wa
s th
ough
t I m
ight
disc
over
tra
de s
ecre
ts. I
nste
ad, I
tour
ed v
ario
us la
bora
torie
s an
d pi
lot k
itche
ns, w
here
the
flavo
rs o
f wel
l-est
ablis
hed
bran
ds a
re te
sted
or a
djus
ted,
and
whe
re w
hole
new
flav
ors
are
crea
ted.
IFF’
s sn
ack
and
savo
ry la
b is
resp
onsib
le fo
r the
flav
or o
f pot
ato
chip
s, c
orn
chip
s, b
read
s, c
rack
ers,
bre
akfa
st c
erea
ls, a
nd p
et fo
od. T
he
conf
ectio
nery
lab
devis
es th
e fla
vor f
or ic
e cr
eam
, coo
kies,
can
dies
, too
thpa
stes
, mou
thwa
shes
, and
an
tacid
s. E
very
wher
e I l
ooke
d, I
saw
fam
ous,
wid
ely
adve
rtise
d pr
oduc
ts s
ittin
g on
labo
rato
ry d
esks
and
ta
bles
. The
bev
erag
e la
b is
full o
f brig
htly
colo
red
liqui
ds in
cle
ar b
ottle
s. It
com
es u
p wi
th th
e fla
vor f
or
popu
lar s
oft d
rinks
, spo
rt dr
inks
, bot
tled
teas
, and
win
e co
oler
s, fo
r all-
natu
ral ju
ice d
rinks
, org
anic
soy
drin
ks, b
eers
, and
mal
t liq
uors
. In
one
pilo
t kitc
hen
I saw
a d
appe
r foo
d te
chno
logi
st, a
mid
dle-
aged
man
wi
th a
n el
egan
t tie
ben
eath
his
lab
coat
, car
eful
ly pr
epar
ing
a ba
tch
of c
ookie
s wi
th w
hite
fros
ting
and
pink
-an
d-wh
ite s
prin
kles.
In a
noth
er p
ilot k
itche
n I s
aw a
pizz
a ov
en, a
gril
l, a
milk
-sha
ke m
achi
ne, a
nd a
fren
ch
fryer
iden
tical
to th
ose
I’d s
een
behi
nd th
e co
unte
r at c
ount
less
fast
food
rest
aura
nts.
In a
dditi
on to
bei
ng th
e wo
rld’s
larg
est f
lavo
r com
pany
, IFF
man
ufac
ture
s th
e sm
ell o
f six
of th
e te
n be
st-
sellin
g fin
e pe
rfum
es in
the
Unite
d St
ates
, inc
ludi
ng E
stee
Lau
der’s
Bea
utifu
l, Cl
iniq
ue’s
Hap
py, L
ancome
’s
Tres
or, a
nd C
alvin
Kle
in’s
Ete
rnity
, It a
lso m
akes
the
smel
l of h
ouse
hold
pro
duct
s su
ch a
s de
odor
ant,
dish
wash
ing
dete
rgen
t, ba
th s
oap,
sha
mpo
o, fu
rnitu
re p
olish
, and
floo
r wax
. All o
f the
se a
rom
as a
re m
ade
thro
ugh
the
sam
e ba
sic p
roce
ss: t
he m
anip
ulat
ion
of v
olat
ile c
hem
icals
to c
reat
e a
parti
cula
r sm
ell.
The
basic
scie
nce
behi
nd th
e sc
ent o
f you
r sha
ving
crea
m is
the
sam
e as
that
gov
erni
ng th
e fla
vor o
f you
r TV
dinn
er.
of y
our s
havin
g cr
eam
is th
e sa
me
as th
at g
over
ning
the
flavo
r of y
our T
V di
nner
….
The
hum
an c
ravin
g fo
r fla
vor h
as b
een
a la
rgel
y un
ackn
owle
dged
and
une
xam
ined
forc
e in
hist
ory.
Roya
l em
pire
s ha
ve b
een
built
, une
xplo
red
land
s ha
ve b
een
trave
rsed
, gre
at re
ligio
ns a
nd p
hilo
soph
ies
have
be
en fo
reve
r cha
nged
by
the
spice
trad
e. In
149
2 Ch
risto
pher
Col
umbu
s se
t sai
l to
find
seas
onin
g. T
oday
th
e in
fluen
ce o
f fla
vor i
n th
e wo
rld m
arke
tpla
ce is
no
less
dec
isive
. The
rise
and
fall o
f cor
pora
te e
mpi
res
— o
f sof
t drin
k co
mpa
nies
, sna
ck fo
od c
ompa
nies
, and
fast
food
cha
ins
— is
freq
uent
ly de
term
ined
by
how
thei
r pro
duct
s ta
ste.
Th
e fla
vor i
ndus
try e
mer
ged
in th
e m
id-n
inet
eent
h ce
ntur
y, as
pro
cess
ed fo
ods
bega
n to
be
man
ufac
ture
d on
a la
rge
scal
e. R
ecog
nizin
g th
e ne
ed fo
r fla
vor a
dditi
ves,
the
early
food
pro
cess
ors
turn
ed to
per
fum
e co
mpa
nies
that
had
yea
rs o
f exp
erie
nce
work
ing
with
ess
entia
l oils
and
vol
atile
aro
mas
. The
gre
at p
erfu
me
hous
es o
f Eng
land
, Fra
nce,
and
the
Neth
erla
nds
prod
uced
man
y of
the
first
flav
or c
ompo
unds
. In
the
early
pa
rt of
the
twen
tieth
cen
tury
, Ger
man
y’s p
ower
ful c
hem
ical in
dust
ry a
ssum
ed th
e te
chno
logi
cal le
ad in
fla
vor p
rodu
ctio
n. L
egen
d ha
s it
that
a G
erm
an s
cient
ist d
iscov
ered
met
hyl a
nthr
anila
te, o
ne o
f the
firs
t ar
tifici
al fl
avor
s, b
y ac
ciden
t whi
le m
ixing
che
mica
ls in
his
labo
rato
ry. S
udde
nly
the
lab
was
filled
with
the
swee
t sm
ell o
f gra
pes.
Met
hyl a
nthr
anila
te la
ter b
ecam
e th
e ch
ief f
lavo
ring
com
poun
d of
gra
pe K
ool-
Aid.
Af
ter W
orld
War
II, m
uch
of th
e pe
rfum
e in
dust
ry s
hifte
d fro
m E
urop
e to
the
Unite
d St
ates
, set
tling
in N
ew
York
City
nea
r the
gar
men
t dist
rict a
nd th
e fa
shio
n ho
uses
. The
flav
or in
dust
ry c
ame
with
it, s
ubse
quen
tly
mov
ing
to N
ew Je
rsey
to g
ain
mor
e pl
ant c
apac
ity. M
an-m
ade
flavo
r add
itive
s we
re u
sed
mai
nly
in b
aked
go
ods,
can
dies
, and
sod
as u
ntil t
he 1
950s
, whe
n sa
les
of p
roce
ssed
food
beg
an to
soa
r. Th
e in
vent
ion
of
gas
chro
mat
ogra
phs
and
mas
s sp
ectro
met
ers
— m
achi
nes
capa
ble
of d
etec
ting
vola
tile
gase
s at
low
leve
ls —
vas
tly in
crea
sed
the
num
ber o
f fla
vors
that
cou
ld b
e sy
nthe
sized
. By
the
mid
-196
0s th
e Am
erica
n fla
vor i
ndus
try w
as c
hurn
ing
out c
ompo
unds
to s
uppl
y th
e ta
ste
of P
op T
arts
, Bac
-Os,
Tab
, Tan
g, F
ilet-O
-Fi
sh s
andw
iches
, and
liter
ally
thou
sand
s of
oth
er n
ew fo
ods.
Th
e Am
erica
n fla
vor i
ndus
try n
ow h
as a
nnua
l rev
enue
s of
abo
ut $
1.4
billio
n. A
ppro
ximat
ely
ten
thou
sand
ne
w pr
oces
sed
food
pro
duct
s ar
e in
trodu
ced
ever
y ye
ar in
the
Unite
d St
ates
. Alm
ost a
ll of t
hem
requ
ire
flavo
r add
itive
s. A
nd a
bout
nin
e ou
t of e
very
ten
of th
ese
new
food
pro
duct
s fa
il. Th
e la
test
flav
or
inno
vatio
ns a
nd c
orpo
rate
real
ignm
ents
are
her
alde
d in
pub
licat
ions
suc
h as
Foo
d Ch
emica
l New
s, F
ood
Engi
neer
ing,
Che
mica
l Mar
ket R
epor
ter,
and
Food
Pro
duct
Des
ign.
The
gro
wth
of IF
F ha
s m
irror
ed th
at o
f th
e fla
vour
indu
stry
as
a wh
ole.
IFF
was
form
ed in
195
8, th
roug
h th
e m
erge
r of t
wo s
mal
l com
pani
es. I
ts
annu
al re
venu
es h
ave
grow
n al
mos
t fift
eenf
old
since
the
early
197
0s, a
nd it
now
has
man
ufac
turin
g fa
ciliti
es in
twen
ty c
ount
ries…
. Th
e Fo
od a
nd D
rug
Adm
inist
ratio
n do
es n
ot re
quire
flav
or c
ompa
nies
to d
isclo
se th
e in
gred
ient
s of
thei
r ad
ditiv
es, s
o lo
ng a
s al
l the
che
mica
ls ar
e co
nsid
ered
by
the
agen
cy to
be
GRAS
(Gen
eral
ly Re
gard
ed A
s Sa
fe).
This
lack
of p
ublic
disc
losu
re e
nabl
es th
e co
mpa
nies
to m
aint
ain
the
secr
ecy
of th
eir f
orm
ulas
. It a
lso
hide
s th
e fa
ct th
at fl
avor
com
poun
ds s
omet
imes
con
tain
mor
e in
gred
ient
s th
an th
e fo
ods
bein
g gi
ven
thei
r ta
ste.
The
ubi
quito
us p
hras
e “a
rtific
ial s
trawb
erry
flav
or”
give
s lit
tle h
int o
f the
che
mica
l wiza
rdry
and
m
anuf
actu
ring
skill
that
can
mak
e a
high
ly pr
oces
sed
food
tast
e lik
e a
stra
wber
ry.
A ty
pica
l arti
ficia
l stra
wber
ry fl
avor
, like
the
kind
foun
d in
a B
urge
r Kin
g st
rawb
erry
milk
sha
ke, c
onta
ins
the
follo
wing
ingr
edie
nts:
am
yl ac
etat
e, a
myl
buty
rate
, am
yl va
lera
te, a
neth
ol, a
nisy
l for
mat
e, b
enzy
l ace
tate
, be
nzyl
isobu
tyra
te, b
utyr
ic ac
id, c
inna
myl
isobu
tyra
te, c
inna
myl
vale
rate
, cog
nac
esse
ntia
l oil,
diac
etyl,
di
prop
yl ke
tone
, eth
yl ac
etat
e, e
thyl
amyl
keto
ne, e
thyl
buty
rate
, eth
yl cin
nam
ate,
eth
yl he
ptan
oate
, eth
yl he
ptyla
te, e
thyl
lact
ate,
eth
yl m
ethy
lphe
nyl-g
lycid
ate,
eth
yl ni
trate
, eth
yl pr
opio
nate
, eth
yl va
lera
te,
helio
tropi
n, h
ydro
xyph
enyl-
2- b
utan
one
(10
perc
ent s
olut
ion
in a
lcoho
l), α
-iono
ne, i
sobu
tyl a
nthr
anila
te,
isobu
tyl b
utyr
ate,
lem
on e
ssen
tial o
il, m
alto
l, 4-
met
hyla
ceto
phen
one,
met
hyl a
nthr
anila
te, m
ethy
l ben
zoat
e,
met
hyl c
inna
mat
e, m
ethy
l hep
tine
carb
onat
e, m
ethy
l nap
hthy
l ket
one,
met
hyl s
alicy
late
, min
t ess
entia
l oil,
nero
li ess
entia
l oil,
nero
lin, n
eryl
isobu
tyra
te, o
rris
butte
r, ph
enet
hyl a
lcoho
l, ro
se, r
um e
ther
, γ-
unde
cala
cton
e, v
anilli
n, a
nd s
olve
nt. v
anilli
n, a
nd s
olve
nt.
Alth
ough
flav
ors
usua
lly a
rise
from
a m
ixtur
e of
man
y di
ffere
nt v
olat
ile c
hem
icals,
a s
ingl
e co
mpo
und
ofte
n su
pplie
s th
e do
min
ant a
rom
a. S
mel
led
alon
e, th
at c
hem
ical p
rovid
es a
n un
mist
akab
le s
ense
of t
he fo
od.
Ethy
l-2-m
ethy
l but
yrat
e, fo
r exa
mpl
e, s
mel
ls ju
st lik
e an
app
le. T
oday
’s h
ighl
y pr
oces
sed
food
s of
fer a
bla
nk
pale
tte: w
hate
ver c
hem
icals
you
add
to th
em w
ill gi
ve th
em s
pecif
ic ta
stes
. Add
ing
met
hyl-2
- per
idylk
eton
e m
akes
som
ethi
ng ta
ste
like
popc
orn.
Add
ing
ethy
l-3-h
ydro
xybu
tano
ate
mak
es it
tast
e lik
e m
arsh
mal
low.
Th
e po
ssib
ilitie
s ar
e no
w al
mos
t lim
itles
s. W
ithou
t affe
ctin
g th
e ap
pear
ance
or n
utrit
iona
l val
ue, p
roce
ssed
fo
ods
coul
d ev
en b
e m
ade
with
aro
ma
chem
icals
such
as
hexa
nal (
the
smel
l of f
resh
ly cu
t gra
ss) o
r 3-
met
hyl b
utan
oic
acid
(the
sm
ell o
f bod
y od
or).
The
1960
s we
re th
e he
yday
of a
rtific
ial f
lavo
rs. T
he s
ynth
etic
vers
ions
of f
lavo
r com
poun
ds w
ere
not s
ubtle
, bu
t the
y di
d no
t nee
d to
be,
give
n th
e na
ture
of m
ost p
roce
ssed
food
. For
the
past
twen
ty y
ears
food
pr
oces
sors
hav
e tri
ed h
ard
to u
se o
nly
“nat
ural
flav
ors”
in th
eir p
rodu
cts.
Acc
ordi
ng to
the
FDA,
thes
e m
ust
be d
erive
d en
tirel
y fro
m n
atur
al s
ourc
es —
from
her
bs, s
pice
s, fr
uits
, veg
etab
les,
bee
f, ch
icken
, yea
st,
bark
, roo
ts, e
tc. C
onsu
mer
s pr
efer
to s
ee n
atur
al fl
avor
s on
a la
bel,
out o
f a b
elie
f tha
t the
y ar
e he
alth
ier.
The
dist
inct
ion
betw
een
artif
icial
and
nat
ural
flav
ors
can
be s
omew
hat a
rbitr
ary
and
absu
rd, b
ased
mor
e on
ho
w th
e fla
vor h
as b
een
mad
e th
an o
n wh
at it
act
ually
con
tain
s. “
A na
tura
l fla
vor,”
say
s Te
rry A
cree
, a
prof
esso
r of f
ood
scie
nce
at C
orne
ll Uni
vers
ity, “
is a
flavo
r tha
t’s b
een
deriv
ed w
ith a
n ou
t-of-
date
te
chno
logy
.” N
atur
al fl
avor
s an
d ar
tifici
al fl
avor
s so
met
imes
con
tain
exa
ctly
the
sam
e ch
emica
ls, p
rodu
ced
READ
ING
#1:
FAS
T FO
OD
NAT
ION
3
! thro
ugh
diffe
rent
met
hods
. Am
yl ac
etat
e, fo
r exa
mpl
e, p
rovid
es th
e do
min
ant n
ote
of b
anan
a fla
vor.
When
yo
u di
still
it fro
m b
anan
as w
ith a
sol
vent
, am
yl ac
etat
e is
a na
tura
l fla
vor.
When
you
pro
duce
it b
y m
ixing
vin
egar
with
am
yl al
coho
l, ad
ding
sul
furic
acid
as
a ca
talys
t, am
yl ac
etat
e is
an a
rtific
ial f
lavo
r. Ei
ther
way
it
smel
ls an
d ta
stes
the
sam
e. T
he p
hras
e “n
atur
al fl
avor
” is
now
liste
d am
ong
the
ingr
edie
nts
of e
very
thin
g fro
m S
tony
field
Far
m O
rgan
ic St
rawb
erry
Yog
urt t
o Ta
co B
ell H
ot T
aco
Sauc
e.
A na
tura
l fla
vor i
s no
t nec
essa
rily
heal
thie
r or p
urer
than
an
artif
icial
one
. Whe
n al
mon
d fla
vor
(ben
zald
ehyd
e) is
der
ived
from
nat
ural
sou
rces
, suc
h as
pea
ch a
nd a
prico
t pits
, it c
onta
ins
trace
s of
hy
drog
en c
yani
de, a
dea
dly
poiso
n. B
enza
ldeh
yde
deriv
ed th
roug
h a
diffe
rent
pro
cess
— b
y m
ixing
oil o
f clo
ve a
nd th
e ba
nana
flav
or, a
myl
acet
ate
— d
oes
not c
onta
in a
ny c
yani
de. N
ever
thel
ess,
it is
lega
lly
cons
ider
ed a
n ar
tifici
al fl
avor
and
sel
ls at
a m
uch
lowe
r pric
e. N
atur
al a
nd a
rtific
ial f
lavo
rs a
re n
ow
man
ufac
ture
d at
the
sam
e ch
emica
l pla
nts,
pla
ces
that
few
peop
le w
ould
ass
ocia
te w
ith M
othe
r Nat
ure.
Ca
lling
any
of th
ese
flavo
rs “
natu
ral”
requ
ires
a fle
xible
atti
tude
towa
rd th
e En
glish
lang
uage
and
a fa
ir am
ount
of i
rony
….
Som
e of
the
mos
t im
porta
nt a
dvan
ces
in fl
avor
man
ufac
turin
g ar
e no
w oc
curri
ng in
the
field
of
biot
echn
olog
y. Co
mpl
ex fl
avor
s ar
e be
ing
mad
e th
roug
h fe
rmen
tatio
n, e
nzym
e re
actio
ns, f
unga
l cul
ture
s,
and
tissu
e cu
lture
s. A
ll of t
he fl
avor
s be
ing
crea
ted
thro
ugh
thes
e m
etho
ds —
inclu
ding
the
ones
bei
ng
synt
hesiz
ed b
y fu
ngus
es —
are
con
sider
ed n
atur
al fl
avor
s by
the
FDA.
The
new
enz
yme-
base
d pr
oces
ses
are
resp
onsib
le fo
r ext
rem
ely
lifelik
e da
iry fl
avor
s. O
ne c
ompa
ny n
ow o
ffers
not
just
but
ter f
lavo
r, bu
t also
fre
sh c
ream
y bu
tter,
chee
sy b
utte
r, m
ilky
butte
r, sa
vory
mel
ted
butte
r, an
d su
per-c
once
ntra
ted
butte
r fla
vor,
in liq
uid
or p
owde
r for
m. T
he d
evel
opm
ent o
f new
ferm
enta
tion
tech
niqu
es, a
s we
ll as
new
tech
niqu
es fo
r hea
ting
mixt
ures
of s
ugar
and
am
ino
acid
s, h
ave
led
to th
e cr
eatio
n of
muc
h m
ore
real
istic
mea
t fla
vors
. The
McD
onal
d’s
Corp
orat
ion
will n
ot re
veal
the
exac
t orig
in o
f the
nat
ural
flav
or a
dded
to it
s fre
nch
fries
. In
resp
onse
to in
quiri
es fr
om V
eget
aria
n Jo
urna
l, ho
weve
r, M
cDon
ald’
s di
d ac
know
ledg
e th
at
its fr
ies
deriv
e so
me
of th
eir c
hara
cter
istic
flavo
r fro
m “
anim
al p
rodu
cts.
” In
a m
eetin
g ro
om a
t IFF
, Bria
n Gr
aing
er le
t me
sam
ple
som
e of
the
com
pany
’s fl
avor
s. It
was
an
unus
ual
tast
e te
st; t
here
was
n’t a
ny fo
od to
tast
e. G
rain
ger i
s a
seni
or fl
avor
ist a
t IFF
, a s
oft-s
poke
n ch
emist
with
gr
ayin
g ha
ir, a
n En
glish
acc
ent,
and
a fo
ndne
ss fo
r und
erst
atem
ent.
He c
ould
eas
ily b
e m
istak
en fo
r a
Briti
sh d
iplo
mat
or t
he o
wner
of a
Wes
t End
bra
sser
ie w
ith tw
o M
ichel
in s
tars
. Like
man
y in
the
flavo
r in
dust
ry, h
e ha
s an
Old
Wor
ld, o
ld-fa
shio
ned
sens
ibilit
y wh
ich s
eem
s ou
t of s
tep
with
our
bra
nd-c
onsc
ious
, eg
ocen
tric
age.
Whe
n I s
ugge
sted
that
IFF
shou
ld p
ut it
s ow
n lo
go o
n th
e pr
oduc
ts th
at c
onta
in it
s fla
vors
—
inst
ead
of a
llowi
ng o
ther
bra
nds
to e
njoy
the
cons
umer
loya
lty a
nd a
ffect
ion
insp
ired
by th
ose
flavo
rs
— G
rain
ger p
olite
ly di
sagr
eed,
ass
urin
g m
e su
ch a
thin
g wo
uld
neve
r be
done
. In
the
abse
nce
of p
ublic
cr
edit
or a
ccla
im, t
he s
mal
l and
sec
retiv
e fra
tern
ity o
f fla
vor c
hem
ists
prai
ses
one
anot
her’s
wor
k. G
rain
ger
can
ofte
n te
ll, by
ana
lyzin
g th
e fla
vor f
orm
ula
of a
pro
duct
, whi
ch o
f his
coun
terp
arts
at a
riva
l firm
dev
ised
it. A
nd h
e en
joys
wal
king
down
sup
erm
arke
t aisl
es, l
ookin
g at
the
man
y pr
oduc
ts th
at c
onta
in h
is fla
vors
, ev
en if
no
one
else
kno
ws it
. Gr
aing
er h
ad b
roug
ht a
doz
en s
mal
l gla
ss b
ottle
s fro
m th
e la
b. A
fter h
e op
ened
eac
h bo
ttle,
I di
pped
a
fragr
ance
test
ing
filter
into
it. T
he fi
lters
wer
e lo
ng w
hite
stri
ps o
f pap
er d
esig
ned
to a
bsor
b ar
oma
chem
icals
with
out p
rodu
cing
off-n
otes
. Bef
ore
plac
ing
the
strip
s of
pap
er
filter
s we
re lo
ng w
hite
stri
ps o
f pap
er d
esig
ned
to a
bsor
b ar
oma
chem
icals
with
out p
rodu
cing
off-n
otes
. Be
fore
pla
cing
the
strip
s of
pap
er b
efor
e m
y no
se, I
clo
sed
my
eyes
. The
n I i
nhal
ed d
eepl
y, an
d on
e fo
od
afte
r ano
ther
was
con
jure
d fro
m th
e gl
ass
bottl
es. I
sm
elle
d fre
sh c
herri
es, b
lack
oliv
es, s
auteed
oni
ons,
an
d sh
rimp.
Gra
inge
r’s m
ost r
emar
kabl
e cr
eatio
n to
ok m
e by
sur
prise
. Afte
r clo
sing
my
eyes
, I s
udde
nly
smel
led
a gr
illed
ham
burg
er. T
he a
rom
a wa
s un
cann
y, al
mos
t mira
culo
us. I
t sm
elle
d lik
e so
meo
ne in
the
room
was
flip
ping
bur
gers
on
a ho
t gril
l. Bu
t whe
n I o
pene
d m
y ey
es, t
here
was
just
a n
arro
w st
rip o
f whi
te
pape
r and
a s
milin
g fla
voris
t. m
illio
ns a
nd m
illio
ns o
f fr
ies
AT T
HE H
EIGH
T OF
the
pota
to h
arve
st, I
visi
ted
the
Lam
b We
ston
pla
nt in
Am
erica
n Fa
lls, I
daho
. It’s
one
of
the
bigg
est f
ry fa
ctor
ies
in th
e wo
rld a
nd m
akes
fren
ch fr
ies
for M
cDon
ald’
s. It
has
a p
rodu
ctio
n ca
pacit
y m
ore
than
thre
e tim
es la
rger
than
that
of t
he S
impl
ot p
lant
in A
berd
een.
It
is a
stat
e-of
-the-
art p
roce
ssin
g fa
cility
whe
re ra
w co
mm
oditi
es a
nd m
an-m
ade
addi
tives
are
com
bine
d to
m
ake
Amer
ica’s
mos
t pop
ular
food
. Bu
d M
ande
ville
, the
pla
nt m
anag
er, l
ed m
e up
a n
arro
w, w
oode
n st
airc
ase
insid
e on
e of
the
plan
t’s s
tora
ge
build
ings
. On
the
top
floor
, the
sta
ircas
e le
d to
a c
atwa
lk, a
nd b
enea
th m
y fe
et I
saw
a m
ound
of p
otat
oes
that
was
twen
ty fe
et d
eep
and
a hu
ndre
d fe
et w
ide
and
alm
ost a
s lo
ng a
s tw
o fo
otba
ll fie
lds.
The
bui
ldin
g wa
s co
ol a
nd d
ark,
kep
t yea
r-rou
nd a
t a s
tead
y 46
deg
rees
. In
the
dim
light
the
pota
toes
look
ed lik
e gr
ains
of
san
d on
a b
each
. Thi
s wa
s on
e of
sev
en s
tora
ge b
uild
ings
on
the
prop
erty
. Ou
tsid
e, tr
acto
r-tra
ilers
arri
ved
from
the
field
s, c
arry
ing
pota
toes
that
had
just
bee
n ha
rves
ted.
The
truc
ks
dum
ped
thei
r loa
ds o
nto
spin
ning
rods
that
bro
ught
the
larg
er p
otat
oes
into
the
build
ing
and
let t
he s
mal
l po
tato
es, d
irt, a
nd ro
cks
fall t
o th
e gr
ound
. The
rods
led
to a
rock
trap
, a ta
nk o
f wat
er in
whi
ch th
e po
tato
es fl
oate
d an
d th
e ro
cks
sank
to th
e bo
ttom
. The
pla
nt u
sed
wate
r sys
tem
s to
floa
t pot
atoe
s ge
ntly
this
way
and
that
way
, gui
ding
diff
eren
t size
s ou
t of d
iffer
ent h
oldi
ng b
ays,
then
flus
hing
them
into
a th
ree-
foot
-dee
p st
ream
that
ran
bene
ath
the
cem
ent f
loor
. The
inte
rior o
f the
pro
cess
ing
plan
t was
gra
y, m
assiv
e,
and
well-
lit, w
ith h
uge
pipe
s ru
nnin
g al
ong
the
walls
, ste
el c
atwa
lks, w
orke
rs in
har
dhat
s, a
nd p
lent
y of
loud
m
achi
nery
. If t
here
wer
en’t
pota
toes
bob
bing
and
floa
ting
past
, you
mig
ht th
ink
the
plac
e wa
s an
oil
refin
ery.
Conv
eyer
bel
ts to
ok th
e we
t, cle
an p
otat
oes
into
a m
achi
ne th
at b
last
ed th
em w
ith s
team
for t
welve
se
cond
s, b
oile
d th
e wa
ter u
nder
thei
r skin
s, a
nd e
xplo
ded
thei
r skin
s of
f. Th
en th
e po
tato
es w
ere
pum
ped
into
a p
rehe
at ta
nk a
nd s
hot t
hrou
gh a
Lam
b Wa
ter G
un K
nife
. The
y em
erge
d as
sho
estri
ng fr
ies.
Fou
r vid
eo c
amer
as s
crut
inize
d th
em fr
om d
iffer
ent a
ngle
s, lo
okin
g fo
r fla
ws. W
hen
a fre
nch
fry w
ith a
ble
mish
wa
s de
tect
ed, a
n op
tical
sor
ting
mac
hine
tim
e-se
quen
ced
a sin
gle
burs
t of c
ompr
esse
d ai
r tha
t kno
cked
th
e ba
d fry
off
the
prod
uctio
n lin
e an
d on
to a
sep
arat
e co
nvey
er b
elt,
which
car
ried
it to
a m
achi
ne w
ith ti
ny
auto
mat
ed k
nive
s th
at p
recis
ely
rem
oved
the
blem
ish. A
nd th
en th
e fry
was
retu
rned
to th
e m
ain
prod
uctio
n lin
e.
Spra
ys o
f hot
wat
er b
lanc
hed
the
fries
, gus
ts o
f hot
air
drie
d th
em, a
nd 2
5,00
0 po
unds
of b
oilin
g oi
l frie
d th
em to
a s
light
cris
p. A
ir co
oled
by
com
pres
sed
amm
onia
gas
qui
ckly
froze
them
, a c
ompu
teriz
ed s
orte
r di
vided
them
into
six-
poun
d ba
tche
s, a
nd a
dev
ice th
at s
pun
like
an o
ut-o
f-con
trol la
zy S
usan
use
d ce
ntrif
ugal
forc
e to
alig
n th
e fre
nch
fries
so
that
they
all p
oint
ed in
the
sam
e di
rect
ion.
The
frie
s we
re
seal
ed in
bro
wn b
ags,
then
the
bags
wer
e lo
aded
by
robo
ts in
to c
ardb
oard
box
es, a
nd th
e bo
xes
were
st
acke
d by
robo
ts o
nto
wood
en p
alle
ts. F
orkli
fts d
riven
by
hum
an b
eing
s to
ok th
e pa
llets
to a
free
zer f
or
stor
age.
Insid
e th
at fr
eeze
r I s
aw 2
0 m
illion
pou
nds
of fr
ench
frie
s, m
ost o
f the
m d
estin
ed fo
r McD
onal
d’s,
th
e bo
xes
of fr
ies
stac
ked
thirt
y fe
et h
igh,
the
stac
ks e
xten
ding
for r
ough
ly fo
rty y
ards
. And
the
freez
er w
as
half
empt
y. Ev
ery
day
abou
t a d
ozen
railr
oad
cars
and
abo
ut tw
o do
zen
tract
or-tr
aile
rs p
ulle
d up
to th
e fre
ezer
, loa
ded
up w
ith fr
ench
frie
s, a
nd d
epar
ted
for M
cDon
ald’
s re
stau
rant
s in
Boi
se, P
ocat
ello
, Pho
enix,
Sa
lt La
ke C
ity, D
enve
r, Co
lora
do S
prin
gs, a
nd p
oint
s in
bet
ween
. Ne
ar th
e fre
ezer
was
a la
bora
tory
whe
re w
omen
in w
hite
coa
ts a
nalyz
ed fr
ench
frie
s da
y an
d ni
ght,
mea
surin
g th
eir s
ugar
con
tent
, the
ir st
arch
con
tent
, the
ir co
lor.
Durin
g th
e fa
ll, La
mb
West
on a
dded
sug
ar
to th
e fri
es; i
n th
e sp
ring
it le
ache
d su
gar o
ut o
f the
m; t
he g
oal w
as to
mai
ntai
n a
unifo
rm ta
ste
and
READ
ING
#1:
FAS
T FO
OD
NAT
ION
4
! appe
aran
ce th
roug
hout
the
year
. Eve
ry h
alf h
our,
a ne
w ba
tch
of fr
ies
was
cook
ed in
frye
rs id
entic
al to
th
ose
used
in fa
st fo
od k
itche
ns. A
mid
dle-
aged
wom
an in
a la
b co
at h
ande
d m
e a
pape
r pla
te fu
ll of
prem
ium
ext
ra lo
ngs,
the
type
of f
renc
h fri
es s
old
at M
cDon
ald’
s, a
nd a
sal
t sha
ker,
and
som
e ke
tchu
p. T
he
fries
on
the
plat
e lo
oked
wild
ly ou
t of p
lace
in th
is la
bora
tory
set
ting,
this
surre
al fo
od fa
ctor
y wi
th it
s co
mpu
ter s
cree
ns, d
igita
l rea
dout
s, s
hiny
ste
el p
latfo
rms,
and
eva
cuat
ion
plan
s in
cas
e of
am
mon
ia g
as
leak
s. T
he fr
ench
frie
s we
re d
elici
ous
— c
risp
and
gold
en b
rown
, mad
e fro
m p
otat
oes
that
had
bee
n in
the
grou
nd th
at m
orni
ng. I
fini
shed
them
and
ask
ed fo
r mor
e.
9/wh
at’s
in t
he m
eat
ON JU
LY 1
1, 1
997,
Lee
Har
ding
ord
ered
sof
t chi
cken
taco
s at
a M
exica
n re
stau
rant
in P
uebl
o, C
olor
ado.
Ha
rdin
g wa
s tw
enty
-two
year
s ol
d, a
man
ager
at S
afew
ay. H
is wi
fe S
tace
y wa
s a
man
ager
at W
endy
’s. T
hey
were
out
to d
inne
r on
a Fr
iday
nig
ht. W
hen
the
chick
en ta
cos
arriv
ed, H
ardi
ng th
ough
t the
re w
as s
omet
hing
wr
ong
with
them
. The
mea
t see
med
to h
ave
gone
bad
. The
taco
s ta
sted
slim
y an
d gr
oss.
An
hour
or s
o af
ter l
eavin
g th
e re
stau
rant
, Har
ding
beg
an to
exp
erie
nce
seve
re a
bdom
inal
cra
mps
. It f
elt l
ike s
omet
hing
wa
s ea
ting
away
at h
is st
omac
h. H
e wa
s fit
and
hea
lthy,
stoo
d six
-foot
-one
, wei
ghed
two
hund
red
poun
ds.
He’d
nev
er fe
lt pa
in th
is in
tens
e. T
he c
ram
ps g
ot w
orse
, and
Har
ding
lay
in b
ed th
roug
h th
e ni
ght,
tight
ly cu
rled
into
a b
all.
He d
evel
oped
bad
dia
rrhea
, the
n bl
oody
dia
rrhea
. He
felt
like
he w
as d
ying,
but
was
af
raid
to g
o to
the
hosp
ital.
If I’m
goi
ng to
die
, he
thou
ght,
I wan
t to
die
at h
ome.
Hi
s st
ool s
ampl
e ha
d te
sted
pos
itive
for E
sche
richi
a co
li 015
7:H7
, a v
irule
nt a
nd p
oten
tially
leth
al
food
born
e pa
thog
en.T
he n
ext m
orni
ng H
ardi
ng c
alle
d Sa
ndra
Gal
lego
s, a
nur
se w
ith th
e Pu
eblo
Hea
lth
Depa
rtmen
t. Sh
e as
ked
him
to tr
y an
d re
mem
ber w
hat f
oods
he’
d ea
ten
durin
g th
e pr
evio
us fi
ve d
ays.
Ha
rdin
g m
entio
ned
the
dinn
er a
t the
Mex
ican
rest
aura
nt a
nd th
e fo
ul ta
ste
of th
e ch
icken
taco
s. H
e wa
s su
re th
at w
as w
here
he
had
gotte
n fo
od p
oiso
ning
. Gal
lego
s di
sagr
eed.
E. c
oli 0
157:
H7 w
as ra
rely
foun
d in
ch
icken
. She
ask
ed if
Har
ding
had
con
sum
ed a
ny g
roun
d be
ef la
tely.
Har
ding
reca
lled
havin
g ea
ten
a ha
mbu
rger
a c
oupl
e of
day
s be
fore
visi
ting
the
Mex
ican
rest
aura
nt. B
ut h
e do
ubte
d th
at th
e ha
mbu
rger
co
uld
have
mad
e hi
m ill
. Bot
h hi
s wi
fe a
nd h
is wi
fe’s
sist
er h
ad e
aten
the
sam
e bu
rger
s, d
urin
g a
back
yard
ba
rbec
ue, a
nd n
eith
er h
ad b
ecom
e sic
k. H
e an
d hi
s wi
fe h
ad a
lso e
aten
bur
gers
from
the
sam
e bo
x th
e we
ek b
efor
e th
e ba
rbec
ue w
ithou
t get
ting
sick.
The
y we
re fr
ozen
ham
burg
ers
he’d
bou
ght a
t Saf
eway
. He
rem
embe
red
beca
use
it wa
s th
e fir
st ti
me
he’d
eve
r bou
ght f
roze
n ha
mbu
rger
s. G
alle
gos
aske
d if
ther
e we
re a
ny le
ft. H
ardi
ng s
aid
ther
e ju
st m
ight
be,
che
cked
the
freez
er, a
nd fo
und
the
pack
age.
It w
as a
red,
wh
ite, a
nd b
lue
box
that
sai
d “H
udso
n Be
ef P
attie
s.”
A Pu
eblo
hea
lth o
fficia
l wen
t to
Hard
ing’
s ho
use,
took
the
rem
aini
ng h
ambu
rger
s, a
nd s
ent o
ne to
a U
SDA
labo
rato
ry fo
r ana
lysis.
Sta
te h
ealth
offi
cials
had
notic
ed a
spi
ke in
the
num
ber o
f peo
ple
suffe
ring
from
E.
coli 0
157:
H7 in
fect
ions
. At t
he ti
me
Colo
rado
was
one
of o
nly
six s
tate
s wi
th th
e ca
pabi
lity
to p
erfo
rm D
NA
test
s on
sam
ples
of E
. col
i 015
7:H7
. The
DNA
test
s sh
owed
that
at l
east
ten
peop
le h
ad b
een
sicke
ned
by
the
sam
e st
rain
of t
he b
ug. I
nves
tigat
ors
were
sea
rchi
ng fo
r a c
omm
on lin
k be
twee
n sc
atte
red
case
s re
porte
d in
Pue
blo,
Brig
hton
, Lov
elan
d, G
rand
Junc
tion,
and
Col
orad
o Sp
rings
. On
July
28, t
he U
SDA
lab
notif
ied
Galle
gos
that
Lee
Har
ding
’s h
ambu
rger
was
con
tam
inat
ed w
ith th
e sa
me
stra
in o
f E. c
oli 0
157:
H7.
Here
was
the
com
mon
link.
Th
e lo
t num
ber o
n Ha
rdin
g’s
pack
age
said
that
the
froze
n pa
tties
had
bee
n m
anuf
actu
red
on Ju
ne 5
at t
he
Huds
on F
oods
pla
nt in
Col
umbu
s, N
ebra
ska.
The
pla
nt s
eem
ed a
n un
likel
y so
urce
for a
n ou
tbre
ak o
f foo
d po
isoni
ng. O
nly
two
year
s ol
d, it
had
bee
n bu
ilt p
rimar
ily to
sup
ply
ham
burg
ers
for t
he B
urge
r Kin
g ch
ain.
It
used
sta
te-o
f–th
e-ar
t equ
ipm
ent a
nd a
ppea
red
to b
e sp
otle
ssly
clean
. But
som
ethi
ng h
ad g
one
wron
g. A
m
oder
n fa
ctor
y de
signe
d fo
r the
mas
s pr
oduc
tion
of fo
od h
ad in
stea
d be
com
e a
vect
or fo
r the
spr
ead
of a
de
adly
dise
ase.
The
pac
kage
of h
ambu
rger
pat
ties
in L
ee H
ardi
ng’s
free
zer a
nd a
stut
e in
vest
igat
ive w
ork
by C
olor
ado
heal
th o
fficia
ls so
on le
d to
the
larg
est r
ecal
l of f
ood
in th
e na
tion’
s hi
stor
y. Ro
ughl
y 35
milli
on
poun
ds o
f gro
und
beef
pro
duce
d at
the
Colu
mbu
s pl
ant w
ere
volu
ntar
ily re
calle
d by
Hud
son
Food
s in
Au
gust
of 1
997.
Alth
ough
pub
lic h
ealth
offi
cials
did
a fin
e jo
b of
trac
ing
the
outb
reak
to it
s so
urce
, the
re
call p
rove
d le
ss s
ucce
ssfu
l. By
the
time
it wa
s an
noun
ced,
abo
ut 2
5 m
illion
pou
nds
of th
e gr
ound
bee
f ha
d al
read
y be
en e
aten
. an
idea
l sys
tem
for
new
pat
hoge
ns
EVE
RY D
AY IN
THE
Uni
ted
Stat
es, r
ough
ly 20
0,00
0 pe
ople
are
sick
ened
by
a fo
odbo
rne
dise
ase,
900
are
ho
spita
lized
, and
four
teen
die
. Acc
ordi
ng to
the
Cent
ers
for D
iseas
e Co
ntro
l and
Pre
vent
ion
(CDC
), m
ore
than
a q
uarte
r of t
he A
mer
ican
popu
latio
n su
ffers
a b
out o
f foo
d po
isoni
ng e
ach
year
. Mos
t of t
hese
cas
es
are
neve
r rep
orte
d to
aut
horit
ies
or p
rope
rly d
iagn
osed
. The
wid
espr
ead
outb
reak
s th
at a
re d
etec
ted
and
iden
tifie
d re
pres
ent a
sm
all f
ract
ion
of th
e nu
mbe
r tha
t act
ually
occ
urs.
And
ther
e is
stro
ng e
viden
ce n
ot
only
that
the
incid
ence
of f
ood-
rela
ted
illnes
s ha
s ris
en in
the
past
few
deca
des,
but
also
that
the
last
ing
heal
th c
onse
quen
ces
of s
uch
illnes
ses
are
far m
ore
serio
us th
an w
as p
revio
usly
belie
ved.
Rec
ent s
tudi
es
have
foun
d th
at m
any
food
born
e pa
thog
ens
can
prec
ipita
te lo
ng-te
rm a
ilmen
ts, s
uch
as h
eart
dise
ase,
in
flam
mat
ory
bowe
l dise
ase,
neu
rolo
gica
l pro
blem
s, a
utoi
mm
une
diso
rder
s, a
nd k
idne
y da
mag
e.
Alth
ough
the
rise
in fo
odbo
rne
illnes
ses
has
been
cau
sed
by m
any
com
plex
fact
ors,
muc
h of
the
incr
ease
ca
n be
attr
ibut
ed to
rece
nt c
hang
es in
how
Am
erica
n fo
od is
pro
duce
d. R
ober
t V. T
auxe
, hea
d of
the
Food
born
e an
d Di
arrh
eal D
iseas
es B
ranc
h at
the
CDC,
bel
ieve
s th
at e
ntire
ly ne
w kin
ds o
f out
brea
ks a
re
now
occu
rring
. A g
ener
atio
n ag
o, th
e ty
pica
l out
brea
k of
food
poi
soni
ng in
volve
d a
chur
ch s
uppe
r, a
fam
ily
picn
ic, a
wed
ding
rece
ptio
n. Im
prop
er fo
od h
andl
ing
or s
tora
ge w
ould
cau
se a
sm
all g
roup
of p
eopl
e in
one
lo
cal a
rea
to g
et s
ick. S
uch
tradi
tiona
l out
brea
ks s
till t
ake
plac
e. B
ut th
e na
tion’
s in
dust
rializ
ed a
nd
cent
raliz
ed s
yste
m o
f foo
d pr
oces
sing
has
crea
ted
a wh
ole
new
sort
of o
utbr
eak,
one
that
can
pot
entia
lly
sicke
n m
illion
s of
peo
ple.
Tod
ay a
clu
ster
of i
llnes
ses
in o
ne s
mal
l tow
n m
ay s
tem
from
bad
pot
ato
sala
d at
a
scho
ol b
arbe
cue
— o
r it m
ay b
e th
e fir
st s
ign
of a
n ou
tbre
ak th
at e
xten
ds s
tate
wide
, nat
ionw
ide,
or e
ven
over
seas
. M
uch
like
the
hum
an im
mun
odef
icien
cy v
irus
(HIV
) res
pons
ible
for c
ausin
g AI
DS, t
he E
. col
i 015
7:H7
ba
cter
ium
is a
new
ly em
erge
d pa
thog
en w
hose
spr
ead
has
been
facil
itate
d by
rece
nt s
ocia
l and
te
chno
logi
cal c
hang
es. E
. col
i 015
7:H7
was
firs
t iso
late
d in
198
2; H
IV w
as d
iscov
ered
the
follo
wing
yea
r. Pe
ople
who
are
infe
cted
with
HIV
can
app
ear h
ealth
y fo
r yea
rs, w
hile
cat
tle in
fect
ed w
ith E
. col
i 015
7:H7
sh
ow fe
w sig
ns o
f illn
ess.
Alth
ough
cas
es o
f AID
S da
te b
ack
at le
ast t
o th
e la
te 1
950s
, the
dise
ase
did
not
reac
h ep
idem
ic pr
opor
tions
in th
e Un
ited
Stat
es u
ntil i
ncre
ased
air
trave
l and
sex
ual p
rom
iscui
ty h
elpe
d tra
nsm
it th
e vir
us fa
r and
wid
e. E
. col
i 015
7:H7
was
mos
t like
ly re
spon
sible
for s
ome
hum
an ill
ness
es th
irty
or fo
rty y
ears
ago
. But
the
rise
of h
uge
feed
lots
, sla
ught
erho
uses
, and
ham
burg
er g
rinde
rs s
eem
s to
hav
e pr
ovid
ed th
e m
eans
for t
his
path
ogen
to b
ecom
e wi
dely
disp
erse
d in
the
natio
n’s
food
sup
ply.
Amer
ican
mea
t pro
duct
ion
has
neve
r bef
ore
been
so
cent
raliz
ed: t
hirte
en la
rge
pack
ingh
ouse
s no
w sla
ught
er m
ost o
f th
e be
ef c
onsu
med
in th
e Un
ited
Stat
es. T
he m
eatp
ackin
g sy
stem
that
aro
se to
sup
ply
the
natio
n’s
fast
fo
od c
hain
s —
an
indu
stry
mol
ded
to s
erve
thei
r nee
ds, t
o pr
ovid
e m
assiv
e am
ount
s of
uni
form
gro
und
beef
so
that
all o
f McD
onal
d’s
ham
burg
ers
woul
d ta
ste
the
sam
e —
has
pro
ved
to b
e an
ext
rem
ely
effic
ient
sy
stem
for s
prea
ding
dise
ase.
READ
ING
#1:
FAS
T FO
OD
NAT
ION
5
! While
med
ical r
esea
rche
rs h
ave
gain
ed im
porta
nt in
sight
s in
to th
e lin
ks b
etwe
en m
oder
n fo
od p
roce
ssin
g an
d th
e sp
read
of d
ange
rous
dise
ases
, the
nat
ion’
s le
adin
g ag
ribus
ines
s fir
ms
have
reso
lute
ly op
pose
d an
y fu
rther
regu
latio
n of
thei
r foo
d sa
fety
pra
ctice
s. F
or y
ears
the
larg
e m
eatp
ackin
g co
mpa
nies
hav
e m
anag
ed to
avo
id th
e so
rt of
liabi
lity
rout
inel
y im
pose
d on
the
man
ufac
ture
rs o
f mos
t con
sum
er p
rodu
cts.
To
day
the
U.S.
gov
ernm
ent c
an d
eman
d th
e na
tionw
ide
reca
ll of d
efec
tive
softb
all b
ats,
sne
aker
s, s
tuffe
d an
imal
s, a
nd fo
am-ru
bber
toy
cows
. But
it c
anno
t ord
er a
mea
tpac
king
com
pany
to re
mov
e co
ntam
inat
ed,
pote
ntia
lly le
thal
gro
und
beef
from
fast
food
kitc
hens
and
sup
erm
arke
t she
lves.
The
unu
sual
pow
er o
f the
la
rge
mea
tpac
king
firm
s ha
s be
en s
usta
ined
by
thei
r clo
se ti
es a
nd s
izabl
e do
natio
ns to
Rep
ublic
an
mem
bers
of C
ongr
ess.
It h
as a
lso b
een
mad
e po
ssib
le b
y a
wide
spre
ad la
ck o
f awa
rene
ss a
bout
how
man
y Am
erica
ns s
uffe
r fro
m fo
od p
oiso
ning
eve
ry y
ear a
nd h
ow th
ese
illnes
ses
actu
ally
spre
ad.
The
newl
y re
cogn
ized
food
born
e pa
thog
ens
tend
to b
e ca
rried
and
she
d by
app
aren
tly h
ealth
y an
imal
s.
Food
tain
ted
by th
ese
orga
nism
s ha
s m
ost l
ikely
com
e in
con
tact
with
an
infe
cted
ani
mal
’s s
tom
ach
cont
ents
or m
anur
e, d
urin
g sla
ught
er o
r sub
sequ
ent p
roce
ssin
g. A
nat
ionw
ide
stud
y pu
blish
ed b
y th
e US
DA
in 1
996
foun
d th
at 7
.5 p
erce
nt o
f the
gro
und
beef
sam
ples
take
n at
pro
cess
ing
plan
ts w
ere
cont
amin
ated
wi
th S
alm
onel
la, 1
1.7
perc
ent w
ere
cont
amin
ated
with
List
eria
mon
ocyt
ogen
es, 3
0 pe
rcen
t wer
e co
ntam
inat
ed w
ith S
taph
yloco
ccus
aur
eus,
and
53.
3 pe
rcen
t wer
e co
ntam
inat
ed w
ith C
lost
ridiu
m
perfr
inge
ns. A
ll of t
hese
pat
hoge
ns c
an m
ake
peop
le s
ick; f
ood
poiso
ning
cau
sed
by L
ister
ia g
ener
ally
requ
ires
hosp
italiz
atio
n an
d pr
oves
fata
l in a
bout
one
out
of e
very
five
cas
es. I
n th
e US
DA s
tudy
78.
6 pe
r-ce
nt o
f the
gro
und
beef
con
tain
ed m
icrob
es th
at a
re s
prea
d pr
imar
ily b
y fe
cal m
ater
ial.
The
med
ical
liter
atur
e on
the
caus
es o
f foo
d po
isoni
ng is
full o
f eup
hem
isms
and
dry
scie
ntific
term
s: c
olifo
rm le
vels,
ae
robi
c pl
ate
coun
ts, s
orbi
tol,
Mac
Conk
ey a
gar,
and
so o
n. B
ehin
d th
em lie
s a
simpl
e ex
plan
atio
n fo
r why
ea
ting
a ha
mbu
rger
can
now
mak
e yo
u se
rious
ly ill:
The
re is
shi
t in
the
mea
t. th
e na
tion
al d
ish
IN T
HE E
ARLY
YEA
RS o
f the
twen
tieth
cen
tury
, ham
burg
ers
had
a ba
d re
puta
tion.
Acc
ordi
ng to
the
hist
oria
n Da
vid G
erar
d Ho
gan,
the
ham
burg
er w
as c
onsid
ered
“a
food
for t
he p
oor,”
tain
ted
and
unsa
fe to
eat
. Re
stau
rant
s ra
rely
serv
ed h
ambu
rger
s; th
ey w
ere
sold
at l
unch
car
ts p
arke
d ne
ar fa
ctor
ies,
at c
ircus
es, c
arni
vals,
and
sta
te fa
irs. G
roun
d be
ef, i
t was
wid
ely
belie
ved,
was
mad
e fro
m
old,
put
rid m
eat h
eavil
y la
ced
with
che
mica
l pre
serv
ative
s. “
The
ham
burg
er h
abit
is ju
st a
bout
as
safe
,” o
ne
food
crit
ic wa
rned
, “as
get
ting
your
mea
t out
of a
gar
bage
can
.” W
hite
Cas
tle, t
he n
atio
n’s
first
ham
burg
er
chai
n, w
orke
d ha
rd in
the
1920
s to
disp
el th
e ha
mbu
rger
’s ta
wdry
imag
e. A
s Ho
gan
note
s in
his
hist
ory
of
the
chai
n, S
ellin
g ’E
m b
y th
e Sa
ck (1
997)
, the
foun
ders
of W
hite
Cas
tle p
lace
d th
eir g
rills
in d
irect
vie
w of
cu
stom
ers,
cla
imed
that
fres
h gr
ound
bee
f was
del
ivere
d tw
ice a
day
, cho
se a
nam
e wi
th c
onno
tatio
ns o
f pu
rity,
and
even
spo
nsor
ed a
n ex
perim
ent a
t the
Uni
vers
ity o
f Min
neso
ta in
whi
ch a
med
ical s
tude
nt liv
ed
for t
hirte
en w
eeks
on
“not
hing
but
Whi
te C
astle
ham
burg
ers
and
wate
r.”
The
succ
ess
of W
hite
Cas
tle in
the
East
and
the
Mid
west
hel
ped
to p
opul
arize
ham
burg
ers
and
to re
mov
e m
uch
of th
eir s
ocia
l stig
ma.
The
cha
in d
id n
ot a
ttrac
t a b
road
rang
e of
peo
ple,
how
ever
. Mos
t of W
hite
Ca
stle
’s c
usto
mer
s we
re u
rban
, wor
king
class
, and
mal
e. D
urin
g th
e 19
50s,
the
rise
of d
rive-
ins
and
fast
fo
od re
stau
rant
s in
sou
ther
n Ca
liforn
ia h
elpe
d tu
rn th
e on
ce lo
wly
ham
burg
er in
to A
mer
ica’s
nat
iona
l dish
. Ra
y Kr
oc’s
dec
ision
to p
rom
ote
McD
onal
d’s
as a
rest
aura
nt c
hain
for f
amilie
s ha
d a
prof
ound
impa
ct o
n th
e na
tion’
s ea
ting
habi
ts. H
ambu
rger
s se
emed
an
idea
l foo
d fo
r sm
all c
hild
ren
— c
onve
nien
t, in
expe
nsive
, ha
nd-h
eld,
and
eas
y to
che
w.
Befo
re W
orld
War
II, p
ork
had
been
the
mos
t pop
ular
mea
t in
the
Unite
d St
ates
. Risi
ng in
com
es, f
allin
g ca
ttle
price
s, th
e gr
owth
of t
he fa
st fo
od in
dust
ry, a
nd th
e m
ass
appe
al o
f the
ham
burg
er la
ter p
ushe
d
Amer
ican
cons
umpt
ion
of b
eef h
ighe
r tha
n th
at o
f por
k. B
y th
e ea
rly 1
990s
, bee
f pro
duct
ion
was
resp
onsib
le fo
r alm
ost h
alf o
f the
em
ploy
men
t in
Amer
ican
agric
ultu
re, a
nd th
e an
nual
reve
nues
gen
erat
ed
by b
eef w
ere
high
er th
an th
ose
of a
ny o
ther
agr
icultu
ral c
omm
odity
in th
e Un
ited
Stat
es. T
he a
vera
ge
Amer
ican
ate
thre
e ha
mbu
rger
s a
week
. Mor
e th
an tw
o-th
irds
of th
ose
ham
burg
ers
were
bou
ght a
t fas
t fo
od re
stau
rant
s. A
nd c
hild
ren
betw
een
the
ages
of s
even
and
thirt
een
ate
mor
e M
ore
than
two-
third
s of
thos
e ha
mbu
rger
s we
re b
ough
t at f
ast f
ood
rest
aura
nts.
And
chi
ldre
n be
twee
n th
e ag
es o
f sev
en a
nd th
irtee
n at
e m
ore
ham
burg
ers
than
any
one
else
. In
the
eigh
t yea
rs s
ince
the
Jack
in th
e Bo
x ou
tbre
ak, a
ppro
ximat
ely
half
a m
illion
Am
erica
ns, t
he m
ajorit
y of
them
chi
ldre
n, h
ave
been
mad
e ill
by
E. c
oli 0
157:
H7. T
hous
ands
hav
e be
en h
ospi
taliz
ed, a
nd h
undr
eds
have
die
d.
a bu
g th
at k
ills
child
ren
Pers
on-to
-per
son
trans
miss
ion
has
been
resp
onsib
le fo
r a s
igni
fican
t pro
porti
on o
f E. c
oli 0
157:
H7
illnes
ses.
Per
son-
to-p
erso
n tra
nsm
issio
n is
mos
t like
ly to
occ
ur a
mon
g fa
mily
mem
bers
, at d
ay c
are
cent
ers,
and
at s
enio
r citi
zen
hom
es. O
n av
erag
e, a
n in
fect
ed p
erso
n re
mai
ns c
onta
giou
s fo
r abo
ut tw
o we
eks,
thou
gh in
som
e ca
ses
E. c
oli 0
157:
H7 h
as b
een
foun
d in
sto
ol s
ampl
es tw
o to
four
mon
ths
afte
r an
initi
al ill
ness
. So
me
herd
s of
Am
erica
n ca
ttle
may
hav
e be
en in
fect
ed w
ith E
. col
i 015
7:H7
dec
ades
ago
. But
the
rece
nt
chan
ges
in h
ow c
attle
are
raise
d, s
laug
hter
ed, a
nd p
roce
ssed
hav
e cr
eate
d an
idea
l mea
ns fo
r the
pa
thog
en to
spr
ead.
The
pro
blem
beg
ins
in to
day’s
vas
t fee
dlot
s. A
sla
ught
ered
, and
pro
cess
ed h
ave
crea
ted
an id
eal m
eans
for t
he p
atho
gen
to s
prea
d. T
he p
robl
em b
egin
s in
toda
y’s v
ast f
eedl
ots.
A g
over
nmen
t hea
lth o
fficia
l, wh
o pr
efer
s no
t to
be n
amed
, com
pare
d th
e sa
nita
ry
cond
ition
s in
a m
oder
n fe
edlo
t to
thos
e in
a c
rowd
ed E
urop
ean
city
durin
g th
e M
iddl
e Ag
es, w
hen
peop
le
dum
ped
thei
r cha
mbe
r pot
s ou
t the
win
dow,
raw
sewa
ge ra
n in
the
stre
ets,
and
epi
dem
ics ra
ged.
The
cat
tle
now
pack
ed in
to fe
edlo
ts g
et lit
tle e
xerc
ise a
nd liv
e am
id p
ools
of m
anur
e. “
You
shou
ldn’
t eat
dirt
y fo
od
and
dirty
wat
er,”
the
offic
ial t
old
me.
“Bu
t we
still
thin
k we
can
give
ani
mal
s di
rty fo
od a
nd d
irty
wate
r.”
Feed
lots
hav
e be
com
e an
ext
rem
ely
effic
ient
mec
hani
sm fo
r “re
circu
latin
g th
e m
anur
e,”
which
is
unfo
rtuna
te, s
ince
E. c
oli 0
157:
H7 c
an re
plica
te in
cat
tle tr
ough
s an
d su
rvive
in m
anur
e fo
r up
to n
inet
y da
ys.
Far f
rom
thei
r nat
ural
hab
itat,
the
cattl
e in
feed
lots
bec
ome
mor
e pr
one
to a
ll sor
ts o
f illn
esse
s. A
nd w
hat
they
are
bei
ng fe
d of
ten
cont
ribut
es to
the
spre
ad o
f dise
ase.
The
rise
in g
rain
pric
es h
as e
ncou
rage
d th
e fe
edin
g of
less
exp
ensiv
e m
ater
ials
to c
attle
, esp
ecia
lly s
ubst
ance
s wi
th a
hig
h pr
otei
n co
nten
t tha
t ac
cele
rate
gro
wth.
Abo
ut 7
5 pe
rcen
t of t
he c
attle
in th
e Un
ited
Stat
es w
ere
rout
inel
y fe
d liv
esto
ck w
aste
s —
the
rend
ered
rem
ains
of d
ead
shee
p an
d de
ad c
attle
— u
ntil A
ugus
t of 1
997.
The
y we
re a
lso fe
d m
illion
s of
dea
d ca
ts a
nd d
ead
dogs
eve
ry y
ear,
purc
hase
d fro
m a
nim
al s
helte
rs. T
he F
DA b
anne
d su
ch
prac
tices
afte
r evid
ence
from
Gre
at B
ritai
n su
gges
ted
that
they
wer
e re
spon
sible
for a
wid
espr
ead
outb
reak
of
bov
ine
spon
gifo
rm e
ncep
halo
path
y (B
SE),
also
kno
wn a
s “m
ad c
ow d
iseas
e.”
Neve
rthel
ess,
cur
rent
FDA
re
gula
tions
allo
w de
ad p
igs
and
dead
hor
ses
to b
e re
nder
ed in
to c
attle
feed
, alo
ng w
ith d
ead
poul
try. T
he
regu
latio
ns n
ot o
nly
allo
w ca
ttle
to b
e fe
d de
ad p
oultr
y, th
ey a
llow
poul
try to
be
fed
dead
cat
tle. A
mer
icans
wh
o sp
ent m
ore
than
six
mon
ths
in th
e Un
ited
King
dom
dur
ing
the
1980
s ar
e no
w fo
rbid
den
to d
onat
e bl
ood,
in o
rder
to p
reve
nt th
e sp
read
of B
SE’s
hum
an v
aria
nt, C
reut
zfel
dt-Ja
kob
dise
ase.
But
cat
tle b
lood
is
still
put i
nto
the
feed
give
n to
Am
erica
n ca
ttle.
Ste
ven
P. B
jerk
lie, a
form
er e
dito
r of t
he tr
ade
jour
nal M
eat
& Po
ultry
, is
appa
lled
by w
hat g
oes
into
cat
tle fe
ed th
ese
days
. “Go
ddam
n it,
thes
e ca
ttle
are
rum
inan
ts,”
Bj
erkli
e sa
ys. “
They
’re d
esig
ned
to e
at g
rass
and
, may
be, g
rain
. I m
ean,
they
hav
e fo
ur s
tom
achs
for a
re
ason
— to
eat
pro
duct
s th
at h
ave
a hi
gh c
ellu
lose
con
tent
. The
y ar
e no
t des
igne
d to
eat
oth
er a
nim
als.
”
READ
ING
#1:
FAS
T FO
OD
NAT
ION
6
! The
wast
e pr
oduc
ts fr
om p
oultr
y pl
ants
, inc
ludi
ng th
e sa
wdus
t and
old
new
spap
ers
used
as
litte
r, ar
e al
so
bein
g fe
d to
cat
tle. A
stu
dy p
ublis
hed
a fe
w ye
ars
ago
in P
reve
ntive
Med
icine
not
es th
at in
Ark
ansa
s al
one,
ab
out 3
milli
on p
ound
s of
chi
cken
man
ure
were
fed
to c
attle
in 1
994.
Acc
ordi
ng to
Dr.
Neal
D. B
erna
rd,
who
head
s th
e Ph
ysici
ans
Com
mitt
ee fo
r Res
pons
ible
Med
icine
, chi
cken
man
ure
may
con
tain
dan
gero
us
bact
eria
suc
h as
Sal
mon
ella
and
Cam
pylo
bact
er, p
aras
ites
such
as
tape
worm
s an
d Gi
ardi
a la
mbl
ia,
antib
iotic
resid
ues,
ars
enic,
and
hea
vy m
etal
s.
all w
e ca
re t
o pa
y “
THIS
IS N
O FA
IRY
STOR
Y an
d no
joke
,” U
pton
Sin
clair
wrot
e in
190
6; “
the
mea
t wou
ld b
e sh
ovel
ed in
to
carts
, and
the
man
who
did
the
shov
elin
g wo
uld
not t
roub
le to
lift o
ut a
rat e
ven
when
he
saw
one
— th
ere
were
thin
gs th
at w
ent i
nto
the
saus
age
in c
ompa
rison
with
whi
ch
a po
isone
d ra
t was
a ti
dbit.
” Si
ncla
ir de
scrib
ed a
long
list o
f pra
ctice
s in
the
mea
tpac
king
indu
stry
that
th
reat
ened
the
heal
th o
f con
sum
ers:
the
rout
ine
slaug
hter
of d
iseas
ed a
nim
als,
the
use
of c
hem
icals
such
as
bor
ax a
nd g
lycer
ine
to d
isgui
se th
e sm
ell o
f spo
iled
beef
, the
del
iber
ate
misl
abel
ing
of c
anne
d m
eat,
the
tend
ency
of w
orke
rs to
urin
ate
and
defe
cate
on
the
kill f
loor
. Afte
r rea
ding
The
Jung
le P
resid
ent T
heod
ore
Roos
evel
t ord
ered
an
inde
pend
ent i
nves
tigat
ion
of S
incla
ir’s
char
ges.
Whe
n it
conf
irmed
the
accu
racy
of t
he
book
, Roo
seve
lt ca
lled
for l
egisl
atio
n re
quiri
ng m
anda
tory
fede
ral in
spec
tion
of a
ll mea
t sol
d th
roug
h in
ters
tate
com
mer
ce, a
ccur
ate
labe
ling
and
datin
g of
can
ned
mea
t pro
duct
s, a
nd a
fee-
base
d re
gula
tory
sy
s-te
m th
at m
ade
mea
tpac
kers
pay
the
cost
of c
lean
ing
up th
eir o
wn in
dust
ry.
The
powe
rful m
agna
tes
of th
e Be
ef T
rust
resp
onde
d by
vilif
ying
Roos
evel
t and
Upt
on S
incla
ir, d
ismiss
ing
thei
r acc
usat
ions
, and
laun
chin
g Th
e m
eatp
ackin
g in
dust
ry’s
resp
onse
to T
he Ju
ngle
est
ablis
hed
a pa
ttern
that
wou
ld b
e re
peat
ed
thro
ugho
ut th
e tw
entie
th c
entu
ry, w
hene
ver h
ealth
con
cern
s we
re ra
ised
abou
t the
nat
ion’
s be
ef. T
he
indu
stry
has
repe
ated
ly de
nied
that
pro
blem
s ex
ist, i
mpu
gned
the
mot
ives
of it
s cr
itics
, fou
ght v
ehem
ently
ag
ains
t fed
eral
ove
rsig
ht, s
ough
t to
avoi
d an
y re
spon
sibilit
y fo
r out
brea
ks o
f foo
d po
isoni
ng, a
nd w
orke
d ha
rd to
shi
ft th
e co
sts
of fo
od s
afet
y ef
forts
ont
o th
e ge
nera
l pub
lic. T
he in
dust
ry’s
stra
tegy
has
bee
n dr
iven
by a
pro
foun
d an
tipat
hy to
any
gov
ernm
ent r
egul
atio
n th
at m
ight
lowe
r pro
fits.
“Th
ere
is no
limit
to
the
expe
nse
that
mig
ht b
e pu
t upo
n us
,” th
e Be
ef T
rust
’s W
ilson
sai
d in
190
6, a
rgui
ng a
gain
st a
fede
ral
insp
ectio
n pl
an th
at w
ould
hav
e co
st m
eatp
acke
rs le
ss th
an a
dim
e pe
r hea
d of
cat
tle. “
[Our
] con
tent
ion
is th
at in
all r
easo
nabl
enes
s an
d fa
irnes
s we
are
pay
ing
all w
e ca
re to
pay
.” Du
ring
the
1980
s, a
s th
e ris
ks o
f wid
espr
ead
cont
amin
atio
n in
crea
sed,
the
mea
tpac
king
indu
stry
blo
cked
th
e us
e of
micr
obia
l tes
ting
in th
e fe
dera
l mea
t ins
pect
ion
prog
ram
. A p
anel
app
oint
ed b
y th
e Na
tiona
l Ac
adem
y of
Scie
nces
war
ned
in 1
985
that
the
natio
n’s
mea
t ins
pect
ion
prog
ram
was
hop
eles
sly o
utda
ted,
st
ill re
lying
on
visua
l and
olfa
ctor
y clu
es to
find
dise
ase
while
dan
gero
us p
atho
gens
slip
ped
past
un
dete
cted
. Thr
ee y
ears
late
r, an
othe
r Nat
iona
l Aca
dem
y of
Scie
nces
pan
el w
arne
d th
at th
e na
tion’
s pu
blic
heal
th in
frast
ruct
ure
was
in s
erio
us d
isarra
y, lim
iting
its
abilit
y to
trac
k or
pre
vent
the
spre
ad o
f new
ly em
ergi
ng p
atho
gens
. With
out a
dditi
onal
fund
ing
for p
ublic
hea
lth m
easu
res,
out
brea
ks a
nd e
pide
mics
of
new
dise
ases
wer
e vir
tual
ly in
evita
ble.
“Wh
o kn
ows
what
cris
is wi
ll be
next
?” s
aid
the
chai
rman
of t
he p
anel
. Ne
verth
eles
s, th
e Re
agan
and
Bus
h ad
min
istra
tions
cut
spe
ndin
g on
pub
lic h
ealth
mea
sure
s an
d st
affe
d th
e U.
S. D
epar
tmen
t of A
gricu
lture
with
offi
cials
far m
ore
inte
rest
ed in
gov
ernm
ent d
ereg
ulat
ion
than
in
food
saf
ety.
The
USDA
bec
ame
larg
ely
indi
stin
guish
able
from
the
indu
strie
s it
was
mea
nt to
pol
ice.
Pres
iden
t Rea
gan’
s fir
st s
ecre
tary
of a
gricu
lture
was
in th
e ho
g bu
sines
s. H
is se
cond
was
the
pres
iden
t of
the
Amer
ican
Mea
t Ins
titut
e (fo
rmer
ly kn
own
as th
e Am
erica
n M
eat P
acke
rs A
ssoc
iatio
n). A
nd h
is ch
oice
to
run
the
USDA
’s F
ood
Mar
ketin
g an
d In
spec
tion
Serv
ice w
as a
vice
pre
siden
t of t
he N
atio
nal C
attle
man
’s
Asso
ciatio
n. P
resid
ent B
ush
late
r app
oint
ed th
e pr
esid
ent o
f the
Nat
iona
l Cat
tlem
an’s
Ass
ocia
tion
to th
e jo
b.
a la
ck o
f re
call
THE
CLIN
TON
ADM
INIS
TRAT
ION’
S EF
FORT
S to
impl
emen
t a to
ugh,
scie
nce-
base
d fo
od in
spec
tion
syst
em
rece
ived
an e
norm
ous
setb
ack
when
the
Repu
blica
n Pa
rty g
aine
d co
ntro
l of C
ongr
ess
in N
ovem
ber o
f 19
94. B
oth
the
mea
tpac
king
indu
stry
and
the
fast
food
indu
stry
hav
e be
en m
ajor
fina
ncia
l sup
porte
rs o
f th
e Re
publ
ican
Party
’s ri
ght w
ing.
Spe
aker
of t
he H
ouse
New
t Gin
grich
’s C
ontra
ct W
ith A
mer
ica, s
tress
ing
gove
rnm
ent d
ereg
ulat
ion
and
oppo
sitio
n to
an
incr
ease
d m
inim
um w
age,
fit p
erfe
ctly
with
the
legi
slativ
e ag
enda
of t
he la
rge
mea
tpac
kers
and
fast
food
cha
ins.
A s
tudy
of c
ampa
ign
cont
ribut
ions
bet
ween
198
7 an
d 19
96, c
ondu
cted
by
the
Cent
er fo
r Pub
lic In
tegr
ity, f
ound
that
Gin
grich
rece
ived
mor
e m
oney
from
the
rest
aura
nt in
dust
ry th
an a
ny o
ther
con
gres
sman
. Am
ong
the
top
twen
ty-fi
ve H
ouse
recip
ient
s of
rest
aura
nt
indu
stry
fund
s, o
nly
four
wer
e De
moc
rats
. The
mea
tpac
king
indu
stry
also
dire
cted
mos
t of i
ts c
ampa
ign
cont
ribut
ions
to c
onse
rvat
ive R
epub
lican
s, p
rovid
ing
stro
ng s
uppo
rt in
the
Sena
te to
Mitc
h M
cCon
nell o
f Ke
ntuc
ky, J
esse
Hel
ms
of N
orth
Car
olin
a, a
nd O
rrin
Hatc
h of
Uta
h. B
etwe
en 1
987
and
1996
, Phi
l Gra
mm
, a
Repu
blica
n fro
m T
exas
, rec
eive
d m
ore
mon
ey fr
om th
e m
eatp
ackin
g in
dust
ry th
an a
ny o
ther
U.S
. sen
ator
. Gr
amm
is a
mem
ber o
f the
Sen
ate
Agric
ultu
re C
omm
ittee
, and
his
wife
, Wen
dy L
ee, s
its o
n th
e bo
ard
of IB
P.
The
mea
tpac
king
indu
stry
’s a
llies
in C
ongr
ess
work
ed h
ard
in th
e 19
90s
to th
wart
mod
erni
zatio
n of
the
natio
n’s
mea
t ins
pect
ion
syst
em. A
gre
at d
eal o
f effo
rt wa
s sp
ent d
enyin
g th
e fe
dera
l gov
ernm
ent a
ny
auth
ority
to re
call c
onta
min
ated
mea
t or i
mpo
se c
ivil f
ines
on
firm
s th
at k
nowi
ngly
ship
con
tam
inat
ed
prod
ucts
. Und
er c
urre
nt la
w, th
e US
DA c
anno
t dem
and
a re
call.
It ca
n on
ly co
nsul
t with
a c
ompa
ny th
at h
as
ship
ped
bad
mea
t and
sug
gest
that
it w
ithdr
aw th
e m
eat f
rom
inte
rsta
te c
omm
erce
. In
extre
me
case
s, th
e US
DA c
an re
mov
e its
insp
ecto
rs fr
om a
sla
ught
erho
use
or p
roce
ssin
g pl
ant,
for a
ll int
ents
and
pur
pose
s sh
uttin
g do
wn th
e fa
cility
. Tha
t ste
p is
rare
ly ta
ken,
how
ever
— a
nd c
an b
e ch
alle
nged
by
a m
eatp
acke
r in
fede
ral c
ourt.
In m
ost c
ases
, the
USD
A co
nduc
ts n
egot
iatio
ns w
ith a
mea
tpac
king
com
pany
ove
r the
tim
ing
and
the
scal
e of
a p
ropo
sed
reca
ll. Th
e co
mpa
ny h
as a
stro
ng e
cono
mic
inte
rest
in w
ithdr
awin
g as
little
m
eat a
s po
ssib
le fr
om th
e m
arke
t (es
pecia
lly if
the
mea
t is
diffi
cult
to tr
ace)
and
in lim
iting
pub
licity
abo
ut
the
reca
ll. An
d ev
ery
day
the
USDA
and
the
com
pany
spe
nd d
iscus
sing
the
subj
ect i
s on
e m
ore
day
in w
hich
Am
erica
ns ri
sk e
atin
g co
ntam
inat
ed m
eat…
ou
r fr
iend
the
ato
m
…In
stea
d of
focu
sing
on th
e pr
imar
y ca
uses
of m
eat c
onta
min
atio
n —
the
feed
bei
ng g
iven
to c
attle
, the
ov
ercr
owdi
ng a
t fee
dlot
s, th
e po
or s
anita
tion
at s
laug
hter
hous
es, e
xces
sive
line
spee
ds, p
oorly
trai
ned
work
ers,
the
lack
of s
tring
ent g
over
nmen
t ove
rsig
ht —
the
mea
tpac
king
indu
stry
and
the
USDA
are
now
ad
voca
ting
an e
xotic
tech
nolo
gica
l sol
utio
n to
the
prob
lem
of f
oodb
orne
pat
hoge
ns. T
hey
want
to ir
radi
ate
the
natio
n’s
mea
t. Irr
adia
tion
is a
form
of b
acte
rial b
irth
cont
rol,
pion
eere
d in
the
1960
s by
the
U.S.
Arm
y an
d by
NAS
A. W
hen
micr
oorg
anism
s ar
e za
pped
with
low
leve
ls of
gam
ma
rays
or x
-rays
, the
y ar
e no
t kil
led,
but
thei
r DNA
is d
isrup
ted,
and
they
can
not r
epro
duce
. Irra
diat
ion
has
been
use
d fo
r yea
rs o
n so
me
impo
rted
spice
s an
d do
mes
tic p
oultr
y. M
ost i
rradi
atin
g fa
ciliti
es h
ave
conc
rete
wal
ls th
at a
re s
ix fe
et th
ick,
empl
oyin
g co
balt
60 o
r ces
ium
137
(a w
aste
pro
duct
from
nuc
lear
wea
pons
pla
nts
and
nucle
ar p
ower
pl
ants
) to
crea
te h
ighl
y ch
arge
d, ra
dioa
ctive
bea
ms.
A n
ew te
chni
que,
dev
elop
ed b
y th
e Ti
tan
Corp
orat
ion,
us
es c
onve
ntio
nal e
lect
ricity
and
an
elec
troni
c ac
cele
rato
r ins
tead
of r
adio
activ
e iso
tope
s. T
itan
devis
ed it
s Su
reBe
am ir
radi
atio
n te
chno
logy
dur
ing
the
1980
s, w
hile
con
duct
ing
rese
arch
for t
he S
tar W
ars
antim
issile
pr
ogra
m.
READ
ING
#1:
FAS
T FO
OD
NAT
ION
7
! The
Amer
ican
Med
ical A
ssoc
iatio
n an
d th
e Wo
rld H
ealth
Org
aniza
tion
have
dec
lare
d th
at ir
radi
ated
food
s ar
e sa
fe to
eat
. Wid
espr
ead
intro
duct
ion
of th
e pr
oces
s ha
s th
us fa
r bee
n im
pede
d, h
owev
er, b
y a
relu
ctan
ce a
mon
g co
nsum
ers
to e
at th
ings
that
hav
e be
en e
xpos
ed to
radi
atio
n. A
ccor
ding
to c
urre
nt U
SDA
regu
latio
ns, i
rradi
ated
mea
t mus
t be
iden
tifie
d wi
th a
spe
cial la
bel a
nd w
ith a
radu
ra (t
he in
tern
atio
nally
re
cogn
ized
sym
bol o
f rad
iatio
n). T
he B
eef I
ndus
try F
ood
Safe
ty C
ounc
il — w
hose
mem
bers
inclu
de th
e m
eatp
ackin
g an
d fa
st fo
od g
iant
s —
has
ask
ed th
e US
DA to
cha
nge
its ru
les
and
mak
e th
e la
belin
g of
irr
adia
ted
mea
t com
plet
ely
volu
ntar
y. Th
e m
eatp
ackin
g in
dust
ry is
also
wor
king
hard
to g
et ri
d of
the
word
“ir
radi
atio
n,”
muc
h pr
efer
ring
the
phra
se “
cold
pas
teur
izatio
n.”
One
slaug
hter
hous
e en
gine
er th
at I
inte
rvie
wed
— w
ho h
as h
elpe
d to
inve
nt s
ome
of th
e m
ost
soph
istica
ted
food
saf
ety
equi
pmen
t now
bei
ng u
sed
— to
ld m
e th
at fr
om a
pur
ely
scie
ntific
poi
nt o
f vie
w,
irrad
iatio
n m
ay b
e sa
fe a
nd e
ffect
ive. B
ut h
e is
conc
erne
d ab
out t
he in
trodu
ctio
n of
hig
hly
com
plex
el
ectro
mag
netic
and
nuc
lear
tech
nolo
gy in
to s
laug
hter
hous
es w
ith a
larg
ely
illite
rate
, non
-Eng
lish-
spea
king
work
forc
e. “
Thes
e ar
e no
t the
type
of p
eopl
e yo
u wa
nt w
orkin
g on
that
leve
l of e
quip
men
t,” h
e sa
ys. H
e al
so w
orrie
s th
at th
e wi
desp
read
use
of i
rradi
atio
n m
ight
enc
oura
ge m
eatp
acke
rs “
to s
peed
up
the
kill f
loor
an
d sp
ray
shit
ever
ywhe
re.”
Ste
ven
Bjer
klie,
the
form
er e
dito
r of M
eat &
Pou
ltry,
oppo
ses
irrad
iatio
n on
sim
ilar g
roun
ds. H
e th
inks
it w
ill re
duce
pre
ssur
e on
the
mea
tpac
king
indu
stry
to m
ake
fund
amen
tal M
eat &
Po
ultry
, opp
oses
irra
diat
ion
on s
imila
r gro
unds
. He
thin
ks it
will
redu
ce p
ress
ure
on th
e m
eatp
ackin
g in
dust
ry to
mak
e fu
ndam
enta
l an
d ne
cess
ary
chan
ges
in th
eir p
rodu
ctio
n m
etho
ds, a
llowi
ng u
nsan
itary
pra
ctice
s to
con
tinue
. “I d
on’t
want
to b
e se
rved
irra
diat
ed fe
ces
alon
g wi
th m
y m
eat,”
Bje
rklie
say
s.
wha
t ki
ds e
at
FOR
YEA
RS S
OME
OF th
e m
ost q
uest
iona
ble
grou
nd b
eef i
n th
e Un
ited
Stat
es w
as p
urch
ased
by
the
USDA
—
and
then
dist
ribut
ed to
sch
ool c
afet
eria
s th
roug
hout
the
coun
try. T
hrou
ghou
t the
198
0s a
nd 1
990s
, th
e US
DA c
hose
mea
t sup
plie
rs fo
r its
Nat
iona
l Sch
ool L
unch
Pro
gram
on
the
basis
of t
he lo
west
pric
e, w
ithou
t im
posin
g ad
ditio
nal f
ood
safe
ty re
quire
men
ts. T
he c
heap
est
grou
nd b
eef w
as n
ot o
nly
the
mos
t like
ly to
be
cont
amin
ated
with
pat
hoge
ns, b
ut a
lso th
e m
ost l
ikely
to
cont
ain
piec
es o
f spi
nal c
ord,
bon
e, a
nd g
ristle
left
behi
nd b
y Au
tom
ated
Mea
t Rec
over
y Sy
stem
s (c
ontra
ptio
ns th
at s
quee
ze th
e la
st s
hred
s of
mea
t off
bone
s). A
198
3 in
vest
igat
ion
by N
BC N
ews
said
that
th
e Ca
ttle
King
Pac
king
Com
pany
— a
t the
tim
e, th
e US
DA’s
larg
est s
uppl
ier o
f gro
und
beef
for s
choo
l lu
nche
s an
d a
supp
lier t
o We
ndy’s
— ro
utin
ely
proc
esse
d ca
ttle
that
wer
e al
read
y de
ad b
efor
e ar
rivin
g at
its
pla
nt, h
id d
iseas
ed c
attle
from
insp
ecto
rs, a
nd m
ixed
rotte
n m
eat t
hat h
ad b
een
retu
rned
by
cust
omer
s in
to p
acka
ges
of h
ambu
rger
mea
t. Ca
ttle
King
’s fa
ciliti
es w
ere
infe
sted
with
rats
and
coc
kroa
ches
. Rud
y “B
utch
” St
anko
, the
own
er o
f the
com
pany
, was
late
r trie
d an
d co
nvict
ed fo
r sel
ling
tain
ted
mea
t to
the
fede
ral g
over
nmen
t. He
had
bee
n co
nvict
ed ju
st tw
o ye
ars
earli
er o
n sim
ilar c
harg
es. T
hat e
arlie
r fel
ony
conv
ictio
n ha
d no
t pre
vent
ed h
im fr
om s
uppl
ying
one-
quar
ter o
f the
gro
und
beef
ser
ved
in th
e US
DA s
choo
l lu
nch
prog
ram
. M
ore
rece
ntly,
an
elev
en-y
ear-o
ld b
oy b
ecam
e se
rious
ly ill
in A
pril o
f 199
8 af
ter e
atin
g a
ham
burg
er a
t his
elem
enta
ry s
choo
l in D
anie
lsville
, Geo
rgia
. Tes
ts o
f the
gro
und
beef
, whi
ch h
ad b
een
proc
esse
d by
the
Baue
r Mea
t Com
pany
, con
firm
ed th
e pr
esen
ce o
f E. c
oli 0
157:
H7. B
auer
Mea
t’s p
roce
ssin
g pl
ant i
n Oc
ala,
Fl
orid
a, w
as s
o filt
hy th
at o
n Au
gust
12,
199
8, th
e US
DA w
ithdr
ew it
s in
spec
tors
, a h
ighl
y un
usua
l mov
e.
Fran
k Ba
uer,
the
com
pany
’s o
wner
, com
mitt
ed s
uicid
e th
e ne
xt d
ay. T
he U
SDA
late
r dec
lare
d Ba
uer’s
mea
t pr
oduc
ts “
unfit
for h
uman
con
sum
ptio
n,”
orde
ring
that
roug
hly
6 m
illion
pou
nds
be d
etai
ned.
Nea
rly a
third
of
the
mea
t had
alre
ady
been
shi
pped
to s
choo
l dist
ricts
in N
orth
Car
olin
a an
d Ge
orgi
a, U
.S. m
ilitar
y ba
ses,
an
d pr
isons
. Aro
und
the
sam
e tim
e, a
doz
en c
hild
ren
in F
inle
y, Wa
shin
gton
, wer
e sic
kene
d by
E. c
oli
0157
:H7.
Ele
ven
of th
em h
ad e
aten
und
erco
oked
bee
f tac
os a
t the
ir sc
hool
caf
eter
ia; t
he tw
elfth
, a tw
o-
year
-old
, was
mos
t like
ly in
fect
ed b
y on
e of
the
othe
r chi
ldre
n. T
he c
ompa
ny th
at h
ad s
uppl
ied
the
USDA
wi
th th
e ta
co m
eat —
Nor
ther
n St
ates
Bee
f, a
subs
idia
ry o
f Con
Agra
— h
ad in
the
prev
ious
eig
htee
n m
onth
s be
en c
ited
for 1
71 “
criti
cal”
food
saf
ety
viola
tions
at i
ts fa
ciliti
es. A
crit
ical v
iola
tion
is on
e lik
ely
to
caus
e se
rious
con
tam
inat
ion
and
to h
arm
con
sum
ers.
Nor
ther
n St
ates
Bee
f was
also
linke
d to
a 1
994
outb
reak
of E
. col
i 015
7:H7
in N
ebra
ska
that
sick
ened
eig
htee
n pe
ople
. Nev
erth
eles
s, th
e US
DA c
ontin
ued
to d
o bu
sines
s wi
th th
e Co
nAgr
a su
bsid
iary
, buy
ing
abou
t 20
milli
on p
ound
s of
its
mea
t for
use
in A
mer
ican
scho
ols.
In
the
sum
mer
and
fall o
f 199
9, a
gro
und
beef
pla
nt in
Dal
las,
Tex
as, o
wned
by
Supr
eme
Beef
Pro
cess
ors
faile
d a
serie
s of
USD
A te
sts
for S
alm
onel
la. T
he te
sts
show
ed th
at a
s m
uch
as 4
7 pe
rcen
t of t
he
com
pany
’s g
roun
d be
ef c
onta
ined
Sal
mon
ella
— a
pro
porti
on fi
ve ti
mes
hig
her t
han
what
USD
A re
gula
tions
al
low.
Eve
ry y
ear i
n th
e Un
ited
Stat
es fo
od ta
inte
d wi
th S
alm
onel
la c
ause
s ab
out 1
.4 m
illion
illne
sses
and
50
0 de
aths
. Mor
eove
r, hi
gh le
vels
of S
alm
onel
la in
gro
und
beef
indi
cate
hig
h le
vels
of fe
cal c
onta
min
atio
n.
Desp
ite th
e al
arm
ing
test
resu
lts, t
he U
SDA
cont
inue
d to
pur
chas
e th
ousa
nds
of to
ns o
f mea
t fro
m
Supr
eme
Beef
for d
istrib
utio
n in
sch
ools.
Inde
ed, S
upre
me
Beef
Pro
cess
ors
was
one
of th
e na
tion’
s lar
gest
su
pplie
rs to
the
scho
ol m
eals
prog
ram
, ann
ually
pro
vidin
g as
muc
h as
45
perc
ent o
f its
gro
und
beef
. On
Nove
mbe
r 30,
1999
, the
USD
A fin
ally
took
act
ion,
sus
pend
ing
purc
hase
s fro
m S
upre
me
Beef
and
rem
ovin
g in
spec
tors
from
the
com
pany
’s p
lant
, effe
ctive
ly sh
uttin
g it
down
. Su
prem
e Be
ef re
spon
ded
the
next
day
by
suin
g th
e US
DA in
fede
ral c
ourt,
cla
imin
g th
at S
alm
onel
la w
as a
na
tura
l org
anism
, not
an
adul
tera
nt. W
ith b
ackin
g fro
m th
e Na
tiona
l Mea
t Ass
ocia
tion,
Sup
rem
e Be
ef
chal
leng
ed th
e le
galit
y of
the
USDA
’s s
cienc
e-ba
sed
test
ing
syst
em a
nd c
onte
nded
that
the
gove
rnm
ent
had
no ri
ght t
o re
mov
e in
spec
tors
from
the
plan
t. A.
Joe
Fish
, a fe
dera
l judg
e in
Tex
as, h
eard
Sup
rem
e Be
ef’s
arg
umen
ts a
nd im
med
iate
ly or
dere
d US
DA in
spec
tors
bac
k in
to th
e pl
ant,
pend
ing
final
reso
lutio
n of
th
e la
wsui
t. Th
e pl
ant s
hutd
own
— th
e fir
st e
ver a
ttem
pted
und
er th
e US
DA’s
new
scie
nce-
base
d sy
stem
—
last
ed le
ss th
an o
ne d
ay. A
few
week
s la
ter,
USDA
insp
ecto
rs d
etec
ted
E. c
oli 0
157:
H7 in
a s
ampl
e of
m
eat f
rom
the
Supr
eme
Beef
pla
nt, a
nd th
e co
mpa
ny v
olun
taril
y re
calle
d 18
0,00
0 po
unds
of g
roun
d be
ef
that
had
bee
n sh
ippe
d to
eig
ht s
tate
s. N
ever
thel
ess,
just
six
week
s af
ter t
hat r
ecal
l, th
e US
DA re
sum
ed it
s pu
rcha
ses
from
Sup
rem
e Be
ef, o
nce
agai
n al
lowi
ng th
e co
mpa
ny to
sup
ply
grou
nd b
eef f
or th
e na
tion’
s sc
hool
s.
On M
ay 2
5, 2
000,
Judg
e Fi
sh is
sued
a d
ecisi
on in
the
Supr
eme
Beef
cas
e, ru
ling
that
the
pres
ence
of h
igh
leve
ls of
Sal
mon
ella
in th
e pl
ant’s
gro
und
beef
was
not
pro
of th
at c
ondi
tions
ther
e we
re “
unsa
nita
ry.”
Fish
en
dors
ed o
ne o
f Sup
rem
e Be
ef’s
cen
tral a
rgum
ents
: a g
roun
d be
ef p
roce
ssor
sho
uld
not b
e he
ld
resp
onsib
le fo
r the
bac
teria
l leve
ls of
mea
t tha
t cou
ld e
asily
hav
e be
en ta
inte
d wi
th S
alm
onel
la a
t a
slaug
hter
hous
e. T
he ru
ling
cast
dou
bt o
n th
e US
DA’s
abi
lity
to w
ithdr
aw in
spec
tors
from
a p
lant
whe
re te
sts
reve
aled
exc
essiv
e le
vels
of fe
cal c
onta
min
atio
n. A
lthou
gh S
upre
me
Beef
por
traye
d its
elf i
n th
e ca
se a
s an
in
noce
nt v
ictim
of f
orce
s be
yond
its
cont
rol,
muc
h of
the
beef
use
d at
the
plan
t had
com
e fro
m it
s ow
n sla
ught
erho
use
in L
adon
ia, T
exas
. Tha
t sla
ught
erho
use
had
repe
ated
ly fa
iled
USDA
test
s fo
r Sal
mon
ella
. No
t lon
g af
ter t
he ru
ling,
Sup
rem
e Be
ef fa
iled
anot
her S
alm
onel
la te
st. T
he U
SDA
mov
ed to
term
inat
e its
co
ntra
ct w
ith th
e co
mpa
ny a
nd a
nnou
nced
toug
h ne
w ru
les
for p
roce
ssor
s ho
ping
to s
uppl
y gr
ound
bee
f to
the
scho
ol lu
nch
prog
ram
. The
rule
s so
ught
to im
pose
the
sam
e so
rt of
food
saf
ety
requ
irem
ents
that
fast
fo
od c
hain
s de
man
d fro
m th
eir s
uppl
iers
. Beg
inni
ng w
ith th
e 20
00–2
001
scho
ol y
ear,
grou
nd b
eef
inte
nded
for d
istrib
utio
n to
sch
ools
woul
d be
test
ed fo
r pat
hoge
ns; m
eat t
hat f
aile
d th
e te
sts
woul
d be
re
ject
ed; a
nd “
down
ers”
— c
attle
too
old
or to
o sic
k to
wal
k in
to a
sla
ught
erho
use
— c
ould
no
long
er b
e pr
oces
sed
into
the
grou
nd b
eef t
hat t
he U
SDA
buys
for c
hild
ren.
The
mea
tpac
king
indu
stry
imm
edia
tely
oppo
sed
the
new
rule
s.
READ
ING
#1:
FAS
T FO
OD
NAT
ION
8
! your
kit
chen
sin
k DU
RING
THE
199
0s, t
he fe
dera
l gov
ernm
ent (
which
is s
uppo
sed
to e
nsur
e fo
od s
afet
y) a
pplie
d st
anda
rds
to th
e m
eat i
t pur
chas
ed fo
r sch
ools
that
wer
e m
uch
less
stri
ngen
t tha
n th
e st
anda
rds
appl
ied
by th
e fa
st
food
indu
stry
(whi
ch is
resp
onsib
le fo
r muc
h of
the
curre
nt th
reat
to fo
od
safe
ty).
Havin
g pl
ayed
a c
entra
l rol
e in
the
crea
tion
of a
mea
tpac
king
syst
em th
at c
an s
prea
d ba
cter
ial
cont
amin
atio
n fa
r and
wid
e, th
e fa
st fo
od c
hain
s ar
e no
w ab
le to
avo
id m
any
of th
e wo
rst c
onse
quen
ces.
M
uch
like
Jack
in th
e Bo
x, th
e le
adin
g ch
ains
hav
e in
rece
nt y
ears
forc
ed th
eir s
uppl
iers
to c
ondu
ct fr
eque
nt
test
s fo
r E. c
oli 0
157:
H7 a
nd o
ther
pat
hoge
ns. M
ore
impo
rtant
ly, th
e en
orm
ous
buyin
g po
wer o
f the
fast
fo
od g
iant
s ha
s gi
ven
them
acc
ess
to s
ome
of th
e cle
anes
t gro
und
beef
. The
mea
tpac
king
indu
stry
is n
ow
willin
g to
per
form
the
sort
of ri
goro
us te
stin
g fo
r fas
t foo
d ch
ains
that
it re
fuse
s to
do
for t
he g
ener
al
publ
ic.
Anyo
ne w
ho b
rings
raw
grou
nd b
eef i
nto
his
or h
er k
itche
n to
day
mus
t reg
ard
it as
a p
oten
tial b
ioha
zard
, on
e th
at m
ay c
arry
an
extre
mel
y da
nger
ous
micr
obe,
infe
ctio
us a
t an
extre
mel
y lo
w do
se. T
he c
urre
nt h
igh
leve
ls of
gro
und
beef
con
tam
inat
ion,
com
bine
d wi
th th
e ev
en h
ighe
r lev
els
of p
oultr
y co
ntam
inat
ion,
hav
e le
d to
som
e bi
zarre
find
ings
. A s
erie
s of
test
s co
nduc
ted
by C
harle
s Ge
rba,
a m
icrob
iolo
gist
at t
he
Unive
rsity
of A
rizon
a, d
iscov
ered
far m
ore
feca
l bac
teria
in th
e av
erag
e Am
erica
n kit
chen
sin
k th
an o
n th
e av
erag
e Am
erica
n to
ilet s
eat.
Acco
rdin
g to
Ger
ba, “
You’
d be
bet
ter o
ff ea
ting
a ca
rrot s
tick
that
fell i
n yo
ur
toile
t tha
n on
e th
at fe
ll in
your
sin
k.”
Alth
ough
the
fast
food
cha
ins
have
bel
ated
ly m
ade
food
saf
ety
a pr
iorit
y, th
eir p
rodu
ctio
n an
d di
strib
utio
n sy
stem
s re
mai
n vu
lner
able
to n
ewly
emer
ging
food
born
e pa
thog
ens.
A v
irus
that
car
ries
the
gene
to
prod
uce
Shig
a to
xins
is no
w in
fect
ing
prev
ious
ly ha
rmle
ss s
train
s of
E. c
oli.
Dr. D
avid
Ach
eson
, an
asso
ciate
pr
ofes
sor o
f med
icine
at T
ufts
Uni
vers
ity M
edica
l Sch
ool,
belie
ves
the
spre
ad o
f tha
t viru
s is
bein
g en
cour
aged
by
the
indi
scrim
inat
e us
e of
ant
ibio
tics
in c
attle
feed
. In
addi
tion
to E
. col
i 015
7:H7
, ap
prox
imat
ely
sixty
to o
ne h
undr
ed o
ther
mut
ant E
. col
i org
anism
s no
w pr
oduc
e Sh
iga
toxin
s. P
erha
ps a
th
ird o
f the
m c
ause
illne
sses
in h
uman
bei
ngs.
Am
ong
the
mos
t dan
gero
us a
re E
. col
i 010
3, 0
111,
026
, 01
21, a
nd 0
145.
The
sta
ndar
d te
sts
bein
g us
ed to
find
E. c
oli 0
157:
H7 d
o no
t det
ect t
he p
rese
nce
of
thes
e ot
her b
ugs.
The
CDC
now
est
imat
es th
at ro
ughl
y 37
,000
Am
erica
ns s
uffe
r foo
d po
isoni
ng e
ach
year
fro
m n
on-0
157
stra
ins
of E
. col
i, ab
out 1
,000
peo
ple
are
hosp
italiz
ed, a
nd a
bout
25
die.
No
mat
ter h
ow w
ell e
xecu
ted
the
HACC
P pl
an, n
o m
atte
r how
hig
hly
auto
mat
ed th
e gr
ills, n
o m
atte
r how
m
any
burs
ts o
f gam
ma
radi
atio
n ar
e fir
ed a
t the
mea
t, th
e sa
fety
of t
he fo
od a
t any
rest
aura
nt u
ltim
atel
y de
pend
s up
on th
e wo
rker
s in
its
kitch
en. D
r. Pa
tricia
Grif
fin, o
ne o
f the
CDC
’s le
adin
g ex
perts
on
E. c
oli
0157
:H7,
bel
ieve
s th
at fo
od s
afet
y cla
sses
sho
uld
be m
anda
tory
for f
ast f
ood
work
ers.
“We
pla
ce o
ur li
ves
in th
eir h
ands
,” s
he s
ays,
“in
the
sam
e wa
y we
ent
rust
our
lives
to th
e tra
inin
g of
airl
ine
pilo
ts.”
Grif
fin
worri
es th
at a
low-
paid
, uns
kille
d wo
rkfo
rce
com
pose
d of
teen
ager
s an
d re
cent
imm
igra
nts
may
not
alw
ays
be fa
milia
r with
pro
per f
ood
hand
ling
proc
edur
es.
Dr. G
riffin
has
goo
d re
ason
to w
orry
. A 1
997
unde
rcov
er in
vest
igat
ion
by K
CBS-
TV in
Los
Ang
eles
vid
eota
ped
loca
l res
taur
ant w
orke
rs s
neez
ing
into
thei
r han
ds w
hile
pre
parin
g fo
od, l
ickin
g sa
lad
dres
sing
off t
heir
finge
rs, p
ickin
g th
eir n
oses
, and
flick
ing
thei
r cig
aret
tes
into
mea
ls ab
out t
o be
ser
ved.
In M
ay o
f 20
00, t
hree
teen
age
empl
oyee
s at
a B
urge
r Kin
g in
Sco
ttsvil
le, N
ew Y
ork,
wer
e ar
rest
ed fo
r put
ting
spit,
ur
ine,
and
cle
anin
g pr
oduc
ts s
uch
as E
asy-
Off O
ven
Clea
ner a
nd C
omet
with
Ble
ach
into
the
food
. The
y ha
d al
lege
dly
tam
pere
d wi
th th
e Bu
rger
Kin
g fo
od fo
r eig
ht m
onth
s, a
nd it
was
ser
ved
to th
ousa
nds
of
cust
omer
s, u
ntil a
fello
w em
ploy
ee in
form
ed th
e m
anag
emen
t.
The
teen
age
fast
food
wor
kers
I m
et in
Col
orad
o Sp
rings
, Col
orad
o, to
ld m
e ot
her h
orro
r sto
ries.
The
saf
ety
of th
e fo
od s
eem
ed to
be
dete
rmin
ed m
ore
by th
e pe
rson
ality
of t
he m
anag
er o
n du
ty th
an b
y th
e wr
itten
po
licie
s of
the
chai
n. M
any
work
ers
woul
d no
t eat
any
thin
g at
thei
r res
taur
ant u
nles
s th
ey’d
mad
e it
them
selve
s. A
Tac
o Be
ll em
ploy
ee s
aid
that
food
dro
pped
on
the
floor
was
ofte
n pi
cked
up
and
serv
ed. A
n Ar
by’s
em
ploy
ee to
ld m
e th
at o
ne k
itche
n wo
rker
nev
er w
ashe
d hi
s ha
nds
at w
ork
afte
r doi
ng e
ngin
e re
pairs
on
his
car.
And
seve
ral e
mpl
oyee
s at
the
sam
e M
cDon
ald’
s re
stau
rant
in C
olor
ado
Sprin
gs
inde
pend
ently
pro
vided
det
ails
abou
t a c
ockr
oach
infe
stat
ion
in th
e m
ilk-s
hake
mac
hine
and
abo
ut a
rmie
s of
mice
that
urin
ated
and
def
ecat
ed o
n ha
mbu
rger
rolls
left
out t
o th
aw in
the
kitch
en e
very
nig
ht.
Pers
uasiv
e Re
adin
g &
Writi
ng
Read
ing
Pass
age
#2
! ! ! !
! !! ! ! !
! ! ! ! TITL
E: H
ow Ju
nk F
ood
Can
End
Obes
ity
AUTH
OR: D
avid
H. F
reem
an
PUBL
ISHI
NG D
ATE:
201
3 BA
CKGR
OUND
: Da
vid F
reem
an w
rites
this
news
pape
r arti
cle in
resp
onse
to
Mich
ael P
ollan
’s bo
oks
supp
ortin
g a
“who
le-fo
od m
ovem
ent”
. Fr
eem
an a
rgue
s ag
ainst
the
curre
nt h
ealth
mov
emen
t, wh
ich
idea
lizes
who
lesom
e an
d un
proc
esse
d fo
ods.
Free
man
see
ks to
an
swer
the
cure
of o
besit
y by
focu
sing
on w
hat h
e be
lieve
s ar
e re
alist
ic he
alth
goals
. Fre
eman
arg
ues
for p
roce
ssed
and
fast
fo
ods.
HOW
TO R
EAD
THIS
TEX
T:
You
will b
e re
adin
g ex
cerp
ts fr
om th
is ne
wspa
per a
rticle
. Th
is ar
ticle
focu
ses
on th
e ec
onom
ical a
nd c
ultu
ral in
fluen
ces
of
obes
ity a
nd p
roce
ssed
/fast
food
s.
READ
ING
# 2
: H
OW
JUN
K FO
OD
CAN
EN
D O
BESI
TY
1 JU
LY/A
UG
UST
201
3 Ho
w J
unk
Food
Can
End
Obe
sity
D
emon
izin
g pr
oces
sed
food
may
be
doom
ing
man
y to
obe
sity
and
dis
ease
. C
ould
em
brac
ing
the
driv
e-th
ru m
ake
us a
ll he
alth
ier?
D
AVID
H. F
REE
DM
AN
JUN
19
2013
, 10:
05 P
M E
T La
te la
st y
ear,
in a
sm
all h
ealth
-food
eat
ery
calle
d Ca
fe S
prou
ts in
Obe
rlin,
Ohi
o, I
had
what
may
wel
l hav
e be
en th
e m
ost w
hole
som
e be
vera
ge o
f my
life. T
he fr
iend
ly se
rver
pat
ient
ly gu
ided
me
to a
n ap
ple-
blue
berry
-kal
e-ca
rrot s
moo
thie
-juice
com
bina
tion,
whi
ch s
he s
pent
the
next
sev
eral
min
utes
pre
parin
g,
mos
tly b
y sh
ephe
rdin
g fa
rm-fr
esh
prod
uce
into
mac
hine
ry. T
he re
sult
was
tast
y, bu
t at 3
00 c
alor
ies
(by
my
roug
h ca
lcula
tion)
in a
16-
ounc
e cu
p, it
was
mor
e th
an m
y di
et c
ould
regu
larly
abs
orb
with
out
cons
eque
nces
, nor
was
I ab
out t
o m
ake
a ha
bit o
f $9
shak
es, h
ealth
y or
not
.
Insp
ired
by th
e ex
perie
nce
none
thel
ess,
I tri
ed a
gain
two
mon
ths
late
r at L
.A.’s
Rea
l Foo
d Da
ily, a
pop
ular
ve
gan
rest
aura
nt n
ear H
ollyw
ood.
I wa
s in
itial
ly wa
ry o
f a lo
w-ca
lorie
juice
mad
e al
mos
t ent
irely
from
gre
en
vege
tabl
es, b
ut th
e se
rver
ass
ured
me
it wa
s a
popu
lar t
reat
. I lik
e to
bra
g th
at I
can
eat a
nyth
ing,
and
I sc
arf d
own
all s
orts
of r
aw v
eget
able
s lik
e ca
ndy,
but I
cou
ld s
tom
ach
only
abou
t a th
ird o
f thi
s od
dly
foam
y, bi
tter c
onco
ctio
n. It
sm
elle
d lik
e la
wn c
lippi
ngs
and
tast
ed lik
e liq
uid
cele
ry. I
t goe
s fo
r $7.
95, a
nd I
waite
d 10
min
utes
for i
t.
I fin
ally
hit t
he s
weet
spo
t jus
t a fe
w we
eks
late
r, in
Chi
cago
, with
a d
elici
ous
blue
berry
-pom
egra
nate
sm
ooth
ie th
at ra
ng in
at a
rela
tivel
y m
odes
t 220
cal
orie
s. It
cos
t $3
and
took
onl
y se
cond
s to
mak
e. B
est
of a
ll, I’l
l be
able
to g
et th
is co
ncoc
tion
just
abo
ut a
nywh
ere.
Tha
nks,
McD
onal
d’s!
If on
ly th
e M
cDon
ald’
s sm
ooth
ie w
eren
’t, u
nlike
the
first
two,
so
fatte
ning
and
unh
ealth
y. Or
at l
east
that
’s
what
the
mos
t-pro
min
ent v
oice
s in
our
food
cul
ture
toda
y wo
uld
have
you
bel
ieve
.
An e
norm
ous
amou
nt o
f med
ia s
pace
has
bee
n de
dica
ted
to p
rom
otin
g th
e no
tion
that
all p
roce
ssed
food
, an
d on
ly pr
oces
sed
food
, is
mak
ing
us s
ickly
and
over
weig
ht. I
n th
is na
rrativ
e, th
e fo
od-in
dust
rial
com
plex
—pa
rticu
larly
the
fast
-food
indu
stry
—ha
s tu
rned
all t
he p
ower
s of
food
-pro
cess
ing
scie
nce
loos
e on
eng
inee
ring
its o
fferin
gs to
add
ict u
s to
fat,
suga
r, an
d sa
lt, c
ausin
g or
at l
east
hea
vily
cont
ribut
ing
to
the
obes
ity c
risis.
The
war
es o
f the
se p
imps
and
pus
hers
, we
are
told
, are
to b
e un
ivers
ally
shun
ned.
…
“Th
e fo
od th
ey’re
coo
king
is m
akin
g pe
ople
sick
,” P
olla
n ha
s sa
id o
f big
food
com
pani
es. “
It is
one
of th
e re
ason
s th
at w
e ha
ve th
e ob
esity
and
dia
bete
s ep
idem
ics th
at w
e do
… If
you
’re g
oing
to le
t ind
ustri
es
decid
e ho
w m
uch
salt,
sug
ar a
nd fa
t is
in y
our f
ood,
they
’re g
oing
to p
ut [i
n] a
s m
uch
as th
ey p
ossib
ly ca
n …
The
y wi
ll pus
h th
ose
butto
ns u
ntil w
e sc
ream
or d
ie.”
The
sol
utio
n, in
his
view,
is to
repl
ace
Big
Food
’s e
ngin
eere
d, e
dibl
e ev
il—th
roug
h pu
blic
educ
atio
n an
d re
gula
tion—
with
fres
h, u
npro
cess
ed, l
ocal
, se
ason
al, r
eal f
ood…
Food
like
subs
tanc
es, t
he d
erisi
ve te
rm P
olla
n us
es to
des
crib
e pr
oces
sed
food
s, is
now
a s
olid
par
t of t
he
elite
ver
nacu
lar.
Thou
sand
s of
rest
aura
nts
and
groc
ery
stor
es, m
ost n
otab
ly th
e Wh
ole
Food
s ch
ain,
hav
e th
rived
by
answ
erin
g th
e ca
ll to
reje
ct in
dust
rializ
ed fo
ods
in fa
vor o
f a re
turn
to n
atur
al, s
impl
e,
noni
ndus
trial
ized—
let’s
cal
l the
m “
whol
esom
e”—
food
s. T
he tw
o ne
west
rest
aura
nts
in m
y sm
allis
h M
assa
chus
etts
town
bot
h pr
omin
ently
tout
who
leso
me
ingr
edie
nts;
one
of t
hem
is c
alle
d th
e Fa
rmho
use,
an
d it’
s us
ually
pac
ked.
…
In v
irtua
lly e
very
real
m o
f hum
an e
xiste
nce,
we
turn
to te
chno
logy
to h
elp
us s
olve
our
pro
blem
s. B
ut e
ven
in S
ilicon
Val
ley,
when
it c
omes
to fo
od a
nd o
besit
y, te
chno
logy
—or
at l
east
food
-pro
cess
ing
tech
nolo
gy—
is wi
dely
treat
ed a
s if
it is
the
prob
lem
. The
sol
utio
n, fr
om th
is vie
wpoi
nt, n
eces
saril
y in
volve
s tu
rnin
g ou
r ba
ck o
n it.
If th
e m
ost-i
nflu
entia
l voi
ces
in o
ur fo
od c
ultu
re to
day
get t
heir
way,
we w
ill ac
hiev
e a
genu
ine
food
re
volu
tion.
Too
bad
it w
ould
be
one
tailo
red
to th
e du
biou
s he
alth
fant
asie
s of
a s
mal
l, el
ite m
inor
ity. A
nd
too
bad
it wo
uld
larg
ely
exclu
de th
e ob
ese
mas
ses,
who
wou
ld c
ontin
ue to
sick
en a
nd d
ie e
arly.
Des
pite
the
best
effo
rts o
f a s
mal
l arm
y of
who
leso
me-
food
her
oes,
ther
e is
no re
ason
able
sce
nario
und
er w
hich
thes
e fo
ods
coul
d be
com
e ch
eap
and
plen
tiful
eno
ugh
to s
erve
as
the
core
die
t for
mos
t of t
he o
bese
po
pula
tion—
even
in th
e un
likel
y ca
se th
at y
our t
ypica
l junk
-food
eat
er w
ould
be
willin
g an
d ab
le to
bre
ak
lifelo
ng h
abits
to e
mbr
ace
kale
and
yel
low
beet
s. A
nd m
any
of th
e di
shes
glo
rifie
d by
the
whol
esom
e-fo
od
mov
emen
t are
, in
any
case
, as
calo
ric a
nd o
beso
geni
c as
any
thin
g se
rved
in a
Bur
ger K
ing.
Thro
ugh
its g
rowi
ng s
way
over
hea
lth-c
onsc
ious
con
sum
ers
and
polic
y m
aker
s, th
e wh
oles
ome-
food
m
ovem
ent i
s im
pedi
ng th
e pr
ogre
ss o
f the
one
seg
men
t of t
he fo
od w
orld
that
is a
ctua
lly p
ositi
oned
to ta
ke
effe
ctive
, nea
r-ter
m s
teps
to re
vers
e th
e ob
esity
tren
d: th
e pr
oces
sed-
food
indu
stry
. Pop
ular
food
pr
oduc
ers,
fast
-food
cha
ins
amon
g th
em, a
re a
lread
y ap
plyin
g va
rious
trick
s an
d te
chno
logi
es to
cre
ate
less
cal
oric
and
mor
e sa
tiatin
g ve
rsio
ns o
f the
ir ju
nky
fare
that
non
ethe
less
reta
in m
uch
of th
e ap
peal
of
the
orig
inal
s, a
nd c
ould
be
indu
ced
to g
o m
uch
furth
er. I
n fa
ct, t
hese
roun
dly
dem
onize
d co
mpa
nies
cou
ld
do fa
r mor
e fo
r the
pub
lic’s
hea
lth in
five
yea
rs th
an th
e wh
oles
ome-
food
mov
emen
t is
likel
y to
acc
ompl
ish
in th
e ne
xt 5
0. B
ut w
ill th
e wh
oles
ome-
food
adv
ocat
es le
t the
m?
I. M
icha
el P
olla
n H
as N
o Cl
othe
s Le
t’s g
o sh
oppi
ng. W
e ca
n st
art a
t Who
le F
oods
Mar
ket,
a cr
itica
l link
in th
e wh
oles
ome-
eatin
g fo
od c
hain
. Th
ere
are
thre
e Wh
ole
Food
s st
ores
with
in 1
5 m
inut
es o
f my
hous
e—we
’re b
ig o
n re
al fo
od in
the
subu
rbs
west
of B
osto
n. H
ere
at th
e la
rges
t of t
he th
ree,
I ca
n ch
oose
from
mor
e th
an 2
1 ty
pes
of to
fu, 6
2 bi
ns o
f or
gani
c gr
ains
and
legu
mes
, and
42
diffe
rent
sal
ad g
reen
s.
Muc
h of
the
food
isn’
t all t
hat d
iffer
ent f
rom
wha
t I c
an g
et in
any
oth
er s
uper
mar
ket,
but s
prin
kled
thro
ugho
ut a
re it
ems
that
scr
eam
“wh
oles
ome.
” On
e th
at c
atch
es m
y ey
e to
day,
sittin
g pr
omin
ently
on
an
impu
lse-b
uy ra
ck n
ear t
he c
heck
out c
ount
er, i
s Ve
gan
Chee
sy S
alad
Boo
ster
, fro
m L
iving
Inte
ntio
ns, w
hose
pa
ckag
e em
phas
izes
the
fact
that
the
food
is e
nhan
ced
with
spi
rulin
a, c
hlor
ella
, and
sea
veg
etab
les.
The
la
bel a
lso p
roud
ly le
ts m
e kn
ow th
at th
e co
nten
ts a
re ra
w—no
pro
cess
ing!
—an
d th
at th
ey d
on’t
cont
ain
any
gene
tical
ly m
odifie
d in
gred
ient
s. W
hat t
he s
tuff
does
con
tain
, tho
ugh,
is m
ore
than
thre
e tim
es th
e fa
t co
nten
t per
oun
ce a
s th
e be
ef p
atty
in a
Big
Mac
(mor
e th
an tw
o-th
irds
of th
e ca
lorie
s co
me
from
fat),
and
fo
ur ti
mes
the
sodi
um.…
Beca
use
they
are
ene
rgy-
inte
nse
food
s, fa
t and
sug
ar a
nd o
ther
pro
blem
car
bs tr
ip th
e pl
easu
re a
nd
rewa
rd m
eter
s pl
aced
in o
ur b
rain
s by
evo
lutio
n ov
er th
e m
illion
s of
yea
rs d
urin
g wh
ich s
tarv
atio
n wa
s an
ev
er-p
rese
nt th
reat
. We’
re b
orn
enjo
ying
the
stim
ulat
ing
sens
atio
ns th
ese
ingr
edie
nts
prov
ide,
and
ex
posu
re s
treng
then
s th
e as
socia
tions
, ens
urin
g th
at w
e co
me
to c
rave
them
and
, all t
oo o
ften,
eat
mor
e of
th
em th
an w
e sh
ould
. Pro
cess
ed fo
od is
not
an
esse
ntia
l par
t of t
his
stor
y: re
cent
exa
min
atio
ns o
f anc
ient
hu
man
rem
ains
in E
gypt
, Per
u, a
nd e
lsewh
ere
have
repe
ated
ly re
veal
ed h
arde
ned
arte
ries,
sug
gest
ing
that
pr
e-in
dust
rial d
iets
, at l
east
of t
he a
fflue
nt, m
ay n
ot h
ave
been
the
epito
me
of h
ealth
y ea
ting
that
the
Polla
nite
s m
ake
them
out
to b
e. P
eopl
e wh
o wa
nt to
lose
wei
ght a
nd k
eep
it of
f are
alm
ost a
lway
s ad
vised
by
thos
e wh
o ru
n su
cces
sful
long
-term
wei
ght-l
oss
prog
ram
s to
tran
sitio
n to
a d
iet h
igh
in le
an p
rote
in,
com
plex
car
bs s
uch
as w
hole
gra
ins
and
legu
mes
, and
the
sort
of fi
ber v
eget
able
s ar
e lo
aded
with
.
READ
ING
# 2
: H
OW
JUN
K FO
OD
CAN
EN
D O
BESI
TY
2 Be
caus
e th
ese
ingr
edie
nts
prov
ide
us w
ith th
e ca
lorie
s we
nee
d wi
thou
t the
big
, fas
t bur
sts
of e
nerg
y, th
ey
can
be s
atia
ting
with
out p
ushi
ng th
e pr
imiti
ve re
ward
but
tons
that
nud
ge u
s to
eat
too
muc
h.
To b
e su
re, m
any
of B
ig F
ood’
s m
ost p
opul
ar p
rodu
cts
are
load
ed w
ith a
ppal
ling
amou
nts
of fa
t and
sug
ar
and
othe
r pro
blem
car
bs (a
s we
ll as
salt)
, and
the
plen
titud
e of
thes
e in
gred
ient
s, e
xace
rbat
ed b
y la
rge
porti
on s
izes,
has
cle
arly
help
ed fo
men
t the
obe
sity
crisi
s. It
’s h
ard
to fi
nd a
nyon
e an
ywhe
re w
ho d
isagr
ees.
Ju
nk fo
od is
bad
for y
ou b
ecau
se it
’s fu
ll of f
at a
nd p
robl
em c
arbs
. But
will
switc
hing
to w
hole
som
e fo
ods
free
us fr
om th
is sc
ourg
e? It
cou
ld in
theo
ry, b
ut in
pra
ctice
, it’s
har
d to
see
how
. Eve
n pu
tting
asid
e fo
r a
mom
ent t
he s
erio
us q
uest
ions
abo
ut w
heth
er w
hole
som
e fo
ods
coul
d be
mad
e ac
cess
ible
to th
e ob
ese
publ
ic, a
nd w
heth
er th
e ob
ese
woul
d be
willi
ng to
eat
them
, we
have
a m
ore
imm
edia
te s
tum
blin
g bl
ock:
m
any
of th
e fo
ods
serv
ed u
p an
d ev
en g
lorif
ied
by th
e wh
oles
ome-
food
mov
emen
t are
them
selve
s ch
ock
full o
f fat
and
pro
blem
car
bs.
Corp
orat
e we
llnes
s pr
ogra
ms,
one
of t
he m
ost p
rom
ising
ave
nues
for g
ettin
g th
e po
pula
tion
to a
dopt
he
alth
y be
havio
rs, a
re fa
lling
prey
to th
is wa
y of
thin
king
as w
ell.
Last
Nov
embe
r, I a
ttend
ed a
stre
ss-
man
agem
ent s
emin
ar fo
r em
ploy
ees
of a
gia
nt c
onsu
lting
com
pany
, and
liste
ned
to a
hig
h-po
were
d pr
ofes
siona
l wel
lnes
s co
ach
tell t
he c
rowd
ed ro
om th
at it
’s o
kay
to e
at a
nyth
ing
as lo
ng a
s its
pla
nt o
r an
imal
orig
ins
aren
’t ob
scur
ed b
y pr
oces
sing.
Thu
s, s
he e
xpla
ined
, pot
ato
chip
s ar
e pe
rfect
ly he
alth
y, be
caus
e th
ey p
lain
ly co
me
from
pot
atoe
s, b
ut C
heet
os w
ill m
ake
you
sick
and
fat,
beca
use
what
pla
nt o
r an
imal
is a
Che
eto?
(For
the
reco
rd, t
ypica
l pot
ato
chip
s an
d Ch
eeto
s ha
ve a
bout
equ
ally
nigh
tmar
ish
amou
nts
of fa
t cal
orie
s pe
r oun
ce; C
heet
os h
ave
fewe
r car
bs, t
houg
h m
ore
salt.
)
The
Polla
nite
s se
em c
onfu
sed
abou
t exa
ctly
what
ben
efits
thei
r way
of e
atin
g pr
ovid
es. A
ll the
railin
g ab
out
the
fat,
suga
r, an
d sa
lt en
gine
ered
into
indu
stria
l junk
food
mig
ht le
ad o
ne to
infe
r tha
t who
leso
me
food
, ha
ving
not b
een
engi
neer
ed, c
onta
ins
subs
tant
ially
less
of t
hem
. But
cle
arly
you
can
take
in o
bsce
ne
quan
titie
s of
fat a
nd p
robl
em c
arbs
whi
le e
atin
g wh
oles
omel
y, an
d to
judg
e by
wha
t’s s
old
at w
hole
som
e st
ores
and
rest
aura
nts,
man
y pe
ople
do.
Inde
ed, t
he m
ore
conv
erts
and
cus
tom
ers
the
whol
esom
e-fo
od
mov
emen
t’s p
urve
yors
see
k, th
e st
rong
er th
eir i
ncen
tive
to e
mph
asize
food
s th
at lig
ht u
p pr
ecise
ly th
e sa
me
plea
sure
cen
ters
as
a 3
Mus
kete
ers
bar.
That
just
mak
es w
hole
som
e fo
od s
teal
thily
obe
soge
nic.
Hold
on,
you
may
be
thin
king.
Lea
ving
fat,
suga
r, an
d sa
lt as
ide,
wha
t abo
ut a
ll the
nas
ty th
ings
that
wh
oles
ome
food
s do
not
, by
defin
ition
, con
tain
and
pro
cess
ed fo
ods
do?
A ce
ntra
l cla
im o
f the
who
leso
me-
food
mov
emen
t is
that
who
leso
me
is he
alth
ier b
ecau
se it
doe
sn’t
have
the
artif
icial
flav
ors,
pre
serv
ative
s,
othe
r add
itive
s, o
r gen
etica
lly m
odifie
d in
gred
ient
s fo
und
in in
dust
rializ
ed fo
od; b
ecau
se it
isn’
t sub
ject
ed to
th
e ph
ysica
l tra
nsfo
rmat
ions
that
pro
cess
ed fo
ods
go th
roug
h; a
nd b
ecau
se it
doe
sn’t
sit a
roun
d fo
r day
s,
week
s, o
r mon
ths,
as
indu
stria
lized
food
som
etim
es d
oes.
(Thi
s is
the
com
plai
nt a
gain
st th
e M
cDon
ald’
s sm
ooth
ie, w
hich
con
tain
s ar
tifici
al fl
avor
s an
d te
xtur
e ad
ditiv
es, a
nd w
hich
is p
re-m
ixed.
)
The
heal
th c
once
rns
raise
d ab
out p
roce
ssin
g its
elf—
rath
er th
an th
e am
ount
of f
at a
nd p
robl
em c
arbs
in
any
give
n di
sh—
are
not,
by a
nd la
rge,
rela
ted
to w
eigh
t gai
n or
obe
sity.
That
’s im
porta
nt to
kee
p in
min
d,
beca
use
obes
ity is
, by
an e
norm
ous
mar
gin,
the
larg
est h
ealth
pro
blem
cre
ated
by
what
we
eat.
But e
ven
putti
ng th
at a
side,
con
cern
s ab
out p
roce
ssed
food
hav
e be
en m
agni
fied
out o
f all p
ropo
rtion
.…
The
fact
is, t
here
is s
impl
y no
cle
ar, c
redi
ble
evid
ence
that
any
asp
ect o
f foo
d pr
oces
sing
or s
tora
ge m
akes
a
food
uni
quel
y un
heal
thy.
The
U.S.
pop
ulat
ion
does
not
suf
fer f
rom
a c
ritica
l lack
of a
ny n
utrie
nt b
ecau
se
we e
at s
o m
uch
proc
esse
d fo
od. (
Sure
, hea
lth e
xper
ts u
rge
Amer
icans
to g
et m
ore
calci
um, p
otas
sium
, m
agne
sium
, fib
er, a
nd v
itam
ins
A, E
, and
C, a
nd e
atin
g m
ore
prod
uce
and
dairy
is a
gre
at w
ay to
get
them
, bu
t the
se in
gred
ient
s ar
e al
so a
vaila
ble
in p
roce
ssed
food
s, n
ot to
men
tion
supp
lem
ents
.) Po
llan’
s
“foo
dlike
sub
stan
ces”
are
regu
late
d by
the
U.S.
Foo
d an
d Dr
ug A
dmin
istra
tion
(with
som
e ex
cept
ions
, wh
ich a
re re
gula
ted
by o
ther
age
ncie
s), a
nd th
eir e
ffect
s on
hea
lth a
re fu
rther
rake
d ov
er b
y co
untle
ss
scie
ntist
s wh
o wo
uld
get a
nice
car
eer b
oost
from
turn
ing
up th
e hi
dden
dan
gers
in s
ome
com
mon
food
-in
dust
ry in
gred
ient
or t
echn
ique
, in
part
beca
use
any
num
ber o
f adv
ocac
y gr
oups
and
jour
nalis
ts a
re re
ady
to p
ounc
e on
the
sligh
test
hin
t of r
isk.…
In m
any
resp
ects
, the
who
leso
me-
food
mov
emen
t vee
rs a
wful
ly clo
se to
relig
ion.
To
repe
at: t
here
is n
o ha
rd e
viden
ce to
bac
k an
y he
alth
-risk
cla
ims
abou
t pro
cess
ed fo
od—
evid
ence
, say
, of t
he c
alib
er o
f se
vera
l stu
dies
by
the
Cent
ers
for D
iseas
e Co
ntro
l and
Pre
vent
ion
that
hav
e tra
ced
food
poi
soni
ng to
raw
milk
, a p
rodu
ct c
ham
pion
ed b
y so
me
circle
s of
the
whol
esom
e-fo
od m
ovem
ent.
“Unt
il I h
ear e
viden
ce to
the
cont
rary
, I th
ink
it’s
reas
onab
le to
inclu
de p
roce
ssed
food
in y
our d
iet,”
say
s Ro
bert
Kush
ner,
a ph
ysici
an
and
nutri
tioni
st a
nd a
pro
fess
or a
t Nor
thwe
ster
n Un
ivers
ity’s
med
ical s
choo
l, wh
ere
he is
the
clini
cal
dire
ctor
of t
he C
ompr
ehen
sive
Cent
er o
n Ob
esity
.
Ther
e m
ay b
e ot
her r
easo
ns to
pre
fer w
hole
som
e fo
od to
the
indu
stria
lized
ver
sion.
Ofte
n st
irred
into
the
vagu
e st
ew o
f ben
efits
attr
ibut
ed to
who
leso
me
food
is th
e “s
usta
inab
ility”
of i
ts p
rodu
ctio
n—th
at is
, its
lo
ng-te
rm im
pact
on
the
plan
et. S
mal
l far
ms
that
don
’t re
ly m
uch
on c
hem
icals
and
heav
y in
dust
rial
equi
pmen
t may
be
bette
r for
the
envir
onm
ent t
han
gian
t ind
ustri
al fa
rms—
alth
ough
that
arg
umen
t qui
ckly
beco
mes
com
plica
ted
by a
var
iety
of f
acto
rs. F
or th
e pu
rpos
es o
f thi
s ar
ticle
, let
’s s
impl
y st
ipul
ate
that
wh
oles
ome
food
s ar
e en
viron
men
tally
sup
erio
r. Bu
t let
’s a
lso a
gree
that
whe
n it
com
es to
prio
ritizi
ng
amon
g fo
od-re
late
d pu
blic-
polic
y go
als,
we
are
likel
y to
sav
e an
d im
prov
e m
any
mor
e liv
es b
y fo
cusin
g on
cu
tting
obe
sity—
thro
ugh
any
avai
labl
e m
eans
—th
an b
y try
ing
to c
onve
rt al
l of i
ndus
trial
agr
icultu
re in
to a
va
st c
onst
ella
tion
of s
mal
l org
anic
farm
s.
The
impa
ct o
f obe
sity
on th
e ch
ance
s of
our
livin
g lo
ng, p
rodu
ctive
, and
enj
oyab
le liv
es h
as b
een
so w
ell
docu
men
ted
at th
is po
int t
hat I
hat
e to
dra
g an
yone
thro
ugh
the
grim
sta
tistic
s ag
ain.
But
let m
e ju
st to
ss
out o
ne re
cent
disp
atch
from
the
world
of o
besit
y-ha
voc
scie
nce:
a s
tudy
pub
lishe
d in
Feb
ruar
y in
the
jour
nal O
besit
y fou
nd th
at o
bese
you
ng a
dults
and
mid
dle-
ager
s in
the
U.S.
are
likel
y to
lose
alm
ost a
de
cade
of l
ife o
n av
erag
e, a
s co
mpa
red
with
thei
r non
-obe
se c
ount
erpa
rts. G
iven
our o
besit
y ra
tes,
that
m
eans
Am
erica
ns w
ho a
re a
live
toda
y ca
n co
llect
ively
expe
ct to
sac
rifice
1 b
illion
yea
rs to
obe
sity.
The
stud
y ad
ds to
a ri
ver o
f evid
ence
sug
gest
ing
that
for t
he fi
rst t
ime
in m
oder
n hi
stor
y—an
d in
spi
te o
f man
y he
alth
-rela
ted
impr
ovem
ents
in o
ur e
nviro
nmen
t, ou
r hea
lth c
are,
and
our
non
diet
ary
habi
ts—
our h
ealth
pr
ospe
cts
are
wors
enin
g, m
ostly
bec
ause
of e
xces
s we
ight
.
By a
ll mea
ns, l
et’s
pro
tect
the
envir
onm
ent.
But l
et’s
not
rule
out
the
poss
ibilit
y of
tech
nolo
gica
lly e
nabl
ed
impr
ovem
ents
to o
ur d
iet—
inde
ed, l
et’s
not
rule
out
any
food
—m
erel
y be
caus
e we
are
ple
ased
by
imag
es
of p
asto
ral f
amily
farm
s. L
et’s
firs
t pick
the
food
s th
at c
an m
ost p
laus
ibly
mak
e us
hea
lthie
r, al
l thi
ngs
cons
ider
ed, a
nd th
en fi
gure
out
how
to m
ake
them
env
ironm
enta
lly fr
iend
ly.
II. L
et T
hem
Eat
Kal
e Wh
ere
the
Polla
nite
s ge
t int
o re
al tr
oubl
e—wh
ere
thei
r phi
loso
phy
beco
mes
so
glib
and
wro
nghe
aded
that
it
is ac
tual
ly im
mor
al—
is in
the
claim
that
thei
r sty
le o
f foo
d sh
oppi
ng a
nd e
atin
g is
the
answ
er to
the
coun
try’s
wei
ght p
robl
em.
I am
, in
shor
t, no
t muc
h lik
e th
e av
erag
e ob
ese
pers
on in
Am
erica
, and
nei
ther
are
the
Polla
nite
s. T
hat
pers
on is
rela
tivel
y po
or, d
oes
not r
ead
The
Times
or c
ookb
ook
man
ifest
os, i
s su
rroun
ded
by p
eopl
e wh
o ea
t jun
k fo
od a
nd a
re th
emse
lves
obes
e, a
nd s
tand
s a
good
cha
nce
of liv
ing
in a
food
des
ert—
an a
rea
wher
e pr
oduc
e te
nds
to b
e ha
rd to
find
, of p
oor q
ualit
y, or
exp
ensiv
e.
READ
ING
# 2
: H
OW
JUN
K FO
OD
CAN
EN
D O
BESI
TY
3 Th
e wh
oles
ome
food
ies
don’
t arg
ue th
at o
besit
y an
d cla
ss a
re u
nrel
ated
, but
they
freq
uent
ly ar
gue
that
the
obes
ity g
ap b
etwe
en th
e cla
sses
has
bee
n cr
eate
d by
the
proc
esse
d-fo
od in
dust
ry, w
hich
, in
the
past
few
deca
des,
has
pre
yed
mos
tly o
n th
e le
ss a
fflue
nt m
asse
s. Y
et L
enar
d Le
sser
, a p
hysic
ian
and
an o
besit
y re
sear
cher
at t
he P
alo
Alto
Med
ical F
ound
atio
n Re
sear
ch In
stitu
te, s
ays
that
can
’t be
so,
bec
ause
the
obes
ity g
ap p
reda
tes
the
fast
-food
indu
stry
and
the
diet
ary
dom
inan
ce o
f pro
cess
ed fo
od. “
The
diffe
renc
e in
obe
sity
rate
s in
low-
and
hig
h-in
com
e gr
oups
was
evid
ent a
s fa
r bac
k as
we
have
dat
a, a
t lea
st b
ack
thro
ugh
the
1960
s,”
he to
ld m
e. O
ne re
ason
, som
e re
sear
cher
s ha
ve a
rgue
d, is
that
afte
r hav
ing
had
to
worry
, ove
r cou
ntle
ss g
ener
atio
ns, a
bout
get
ting
enou
gh fo
od, p
oore
r seg
men
ts o
f soc
iety
had
little
cu
ltura
l bia
s ag
ains
t ove
rindu
lgin
g in
food
, or p
uttin
g on
exc
ess
poun
ds, a
s in
dust
rializ
atio
n ra
ised
inco
mes
an
d m
ade
rich
food
che
aply
avai
labl
e.
The
mos
t obv
ious
pro
blem
with
the
“let t
hem
eat
kal
e” p
hilo
soph
y of
affl
uent
who
leso
me-
food
adv
ocat
es
invo
lves
the
price
and
ava
ilabi
lity
of w
hole
som
e fo
od…
A sle
w of
sta
rt-up
s ar
e try
ing
to fi
nd w
ays
of p
rodu
cing
fresh
, loc
al, u
npro
cess
ed m
eals
quick
ly an
d at
lowe
r co
st. B
ut c
ould
this
food
eve
ntua
lly b
e so
ld a
s ch
eapl
y, co
nven
ient
ly, a
nd u
biqu
itous
ly as
toda
y’s ju
nky
fast
fo
od?
Not e
ven
acco
rdin
g to
Bitt
man
, who
exp
lore
d th
e qu
estio
n in
a re
cent
New
Yor
k Tim
es M
agaz
ine
artic
le. E
ven
if wh
oles
ome
food
cau
ght o
n wi
th th
e pu
blic
at la
rge,
inclu
ding
the
obes
e po
pula
tion,
and
eve
n if
poor
and
wor
king-
class
peo
ple
were
willi
ng to
pay
a p
rem
ium
for i
t, ho
w lo
ng w
ould
it ta
ke to
sca
le u
p fro
m a
han
dful
of s
hops
to th
e te
ns o
f tho
usan
ds re
quire
d to
beg
in m
akin
g a
dent
in th
e ob
esity
cris
is?
How
long
wou
ld it
take
to c
reat
e th
e th
ousa
nds
of lo
cal f
arm
s we
’d n
eed
in o
rder
to p
rovid
e th
ese
shop
s wi
th fr
esh,
unp
roce
ssed
ingr
edie
nts,
eve
n in
citi
es?.
..
Let’s
ass
ume
for a
mom
ent t
hat s
omeh
ow A
mer
ica, f
ood
dese
rts a
nd a
ll, be
com
es a
bsol
utel
y lo
usy
with
hi
ghly
affo
rdab
le o
utle
ts fo
r who
leso
me,
loca
lly s
ourc
ed d
ishes
that
are
hig
h in
veg
etab
les,
frui
ts, l
egum
es,
poul
try, f
ish, a
nd w
hole
gra
ins,
and
low
in fa
t and
pro
blem
car
bs. W
hat p
erce
ntag
e of
the
junk
-food
-eat
ing
obes
e do
we
want
to p
redi
ct w
ill be
read
y to
dro
p th
eir B
ig M
acs,
frie
s, a
nd C
okes
for g
rille
d sa
lmon
on
char
d? W
e ca
n al
l agr
ee th
at m
any
obes
e pe
ople
find
the
form
er fo
ods
extre
mel
y en
joya
ble,
and
see
m
unab
le to
con
trol t
heir
cons
umpt
ion
of th
em. I
s gr
eate
r ava
ilabi
lity
of h
ealth
ier fo
od th
at p
ushe
s no
ne o
f the
sa
me
thril
l but
tons
goi
ng to
sol
ve th
e pr
oble
m?.
..
But e
xper
ts w
ho a
ctua
lly w
ork
with
the
obes
e se
e a
mor
e di
fficu
lt tra
nsiti
on, e
spec
ially
whe
n bu
sy s
ched
ules
ar
e th
rown
into
the
equa
tion.
“Th
ey w
on’t
eat b
rocc
oli in
stea
d of
fren
ch fr
ies,
” sa
ys K
elli D
renn
er, a
n ob
esity
rese
arch
er a
t Ste
phen
F. A
ustin
Sta
te U
nive
rsity
in N
acog
doch
es, T
exas
, whi
ch h
as a
bout
four
fast
-fo
od re
stau
rant
s pe
r blo
ck a
long
mos
t of i
ts m
ain
drag
. “Yo
u try
to m
ake
even
a s
mal
l cha
nge
to s
choo
l lu
nche
s, a
nd p
aren
ts a
nd k
ids
revo
lt.”…
.
III.
The
Food
Rev
olut
ion
We
Nee
d Th
at b
rings
us
to th
e cr
ucia
l que
stio
n: Ju
st h
ow m
uch
heal
thie
r cou
ld fa
st-fo
od jo
ints
and
pro
cess
ed-fo
od
com
pani
es m
ake
thei
r bes
t-sel
ling
prod
ucts
with
out t
urni
ng o
ff cu
stom
ers?
I pu
t tha
t que
stio
n to
a te
am o
f M
cDon
ald’
s ex
ecut
ives,
scie
ntist
s, a
nd c
hefs
who
are
invo
lved
in s
hapi
ng th
e co
mpa
ny’s
futu
re m
enus
, du
ring
a Fe
brua
ry v
isit t
o M
cDon
ald’
s su
rpris
ingl
y bu
colic
cam
pus
west
of C
hica
go. B
y wa
y of
a p
artia
l an
swer
, the
team
ser
ved
me
up a
pre
view
tast
ing
of tw
o m
ajor
new
men
u ite
ms
that
had
bee
n un
der
deve
lopm
ent i
n th
eir t
est k
itche
ns a
nd h
igh-
tech
sen
sory
-test
ing
labs
for t
he p
ast y
ear,
and
which
wer
e ro
lled
out t
o th
e pu
blic
in A
pril.
The
first
was
the
Egg
White
Del
ight
McM
uffin
($2.
65),
a lo
wer-c
alor
ie, l
ess
fatty
ver
sion
of th
e Eg
g M
cMuf
fin, w
ith s
ome
of th
e re
fined
flou
r in
the
orig
inal
recip
e re
plac
ed b
y wh
ole-
grai
n flo
ur. T
he o
ther
was
one
of t
hree
new
Pre
miu
m M
cWra
ps ($
3.99
), cr
amm
ed w
ith g
rille
d ch
icken
and
sp
ring
mix,
and
give
n a
light
coa
ting
of ra
nch
dres
sing
ampe
d up
with
rice
vin
egar
. Bot
h ite
ms
tast
ed p
retty
good
(as
do th
e ve
rsio
ns in
sto
res,
I’ve
sin
ce c
onfir
med
, tho
ugh
som
e ou
tlets
go
too
heav
y on
the
dres
sing)
. And
they
wer
e bo
th lo
wer i
n fa
t, su
gar,
and
calo
ries
than
not
onl
y m
any
McD
onal
d’s
stap
les,
but
al
so m
uch
of th
e fo
od s
erve
d in
who
leso
me
rest
aura
nts
or to
uted
in w
hole
som
e co
okbo
oks.
In fa
ct, M
cDon
ald’
s ha
s qu
ietly
bee
n m
akin
g he
alth
y ch
ange
s fo
r yea
rs, s
hrin
king
porti
on s
izes,
redu
cing
som
e fa
ts, t
rimm
ing
aver
age
salt
cont
ent b
y m
ore
than
10
perc
ent i
n th
e pa
st c
oupl
e of
yea
rs a
lone
, and
ad
ding
frui
ts, v
eget
able
s, lo
w-fa
t dai
ry, a
nd o
atm
eal t
o its
men
u. In
May
, the
cha
in d
ropp
ed it
s An
gus
third
-po
unde
rs a
nd a
nnou
nced
a n
ew lin
e of
qua
rter-p
ound
bur
gers
, to
be s
erve
d on
bun
s co
ntai
ning
who
le
grai
ns. O
utsid
e th
e co
re fa
st-fo
od c
usto
mer
bas
e, A
mer
icans
are
bec
omin
g m
ore
heal
th-c
onsc
ious
. Pub
lic
back
lash
aga
inst
fast
food
cou
ld le
ad to
regu
lato
ry e
fforts
, and
in a
ny c
ase,
the
fast
-food
indu
stry
has
ev
ery
ince
ntive
to m
aint
ain
broa
d ap
peal
. “We
thin
k a
lot a
bout
how
we
can
brin
g nu
tritio
nally
bal
ance
d m
eals
that
inclu
de e
noug
h pr
otei
n, a
long
with
the
tast
es a
nd s
atisf
actio
n th
at h
ave
an a
ppet
ite-ti
ding
ef
fect
,” s
aid
Barb
ara
Boot
h, th
e co
mpa
ny’s
dire
ctor
of s
enso
ry s
cienc
e.
Such
ste
ps a
re e
norm
ously
pro
misi
ng, s
ays
Jam
y Ar
d, a
n ep
idem
iolo
gy a
nd p
reve
ntive
-med
icine
rese
arch
er
at W
ake
Fore
st B
aptis
t Med
ical C
ente
r in
Wins
ton-
Sale
m, N
orth
Car
olin
a, a
nd a
co-
dire
ctor
of t
he W
eigh
t M
anag
emen
t Cen
ter t
here
. “Pr
oces
sed
food
is a
key
par
t of o
ur e
nviro
nmen
t, an
d it
need
s to
be
part
of th
e eq
uatio
n,”
he e
xpla
ins.
“If
you
can
redu
ce fa
t and
cal
orie
s by
onl
y a
smal
l am
ount
in a
Big
Mac
, it s
till w
on’t
be a
hea
lth fo
od, b
ut it
wou
ldn’
t be
as b
ad, a
nd th
at c
ould
hav
e a
huge
impa
ct o
n us
.” A
rd, w
ho h
as b
een
work
ing
for m
ore
than
a d
ecad
e wi
th th
e ob
ese
poor
, has
little
pat
ienc
e wi
th th
e wh
oles
ome-
food
m
ovem
ent’s
cal
l to
elim
inat
e fa
st fo
od in
favo
r of f
arm
-fres
h go
ods.
“It’
s re
ally
naive
,” h
e sa
ys. “
Fast
food
be
cam
e po
pula
r bec
ause
it’s
tast
y an
d co
nven
ient
and
che
ap. I
t mak
es a
lot m
ore
sens
e to
look
for s
mal
l, be
nefic
ial c
hang
es in
that
food
than
it d
oes
to h
old
out f
or b
ig c
hang
es in
wha
t peo
ple
eat t
hat h
ave
no
real
istic
chan
ce o
f hap
peni
ng.”
Acco
rdin
g to
a re
cent
stu
dy, A
mer
icans
get
11
perc
ent o
f the
ir ca
lorie
s, o
n av
erag
e, fr
om fa
st fo
od—
a nu
mbe
r tha
t’s a
lmos
t cer
tain
ly m
uch
high
er a
mon
g th
e le
ss a
fflue
nt o
verw
eigh
t. As
a re
sult,
the
fast
-food
in
dust
ry m
ay b
e un
ique
ly po
sitio
ned
to im
prov
e ou
r die
ts. R
esea
rch
sugg
ests
that
cal
orie
cou
nts
in a
mea
l ca
n be
trim
med
by
as m
uch
as 3
0 pe
rcen
t with
out e
ater
s no
ticin
g—by
, for
exa
mpl
e, re
ducin
g po
rtion
size
s an
d sw
appi
ng in
ingr
edie
nts
that
con
tain
mor
e fib
er a
nd w
ater
. Ove
r tim
e, th
at c
ould
be
muc
h m
ore
than
en
ough
to lit
eral
ly tip
the
scal
es fo
r man
y ob
ese
peop
le. “
The
diffe
renc
e be
twee
n lo
sing
weig
ht a
nd n
ot
losin
g we
ight
,” s
ays
Robe
rt Ku
shne
r, th
e ob
esity
scie
ntist
and
clin
ical d
irect
or a
t Nor
thwe
ster
n, “
is a
few
hund
red
calo
ries
a da
y.”
Which
raise
s a
ques
tion:
If M
cDon
ald’
s is
takin
g th
ese
sorts
of s
teps
, alb
eit i
n a
slow
and
limite
d wa
y, wh
y isn
’t it
mor
e lo
udly
sayin
g so
to d
efle
ct c
ritici
sm?
While
the
com
pany
has
hea
vily
plug
ged
the
debu
t of i
ts
new
egg-
white
san
dwich
and
chi
cken
wra
ps, t
he a
ds h
ave
left
out e
ven
a m
entio
n of
hea
lth, t
he re
duce
d ca
lorie
s an
d fa
t, or
the
inclu
sion
of w
hole
gra
ins.
McD
onal
d’s
has
prac
tical
ly ke
pt s
ecre
t the
fact
that
it h
as
also
beg
un s
ubst
itutin
g wh
ole-
grai
n flo
ur fo
r som
e of
the
less
hea
lthy
refin
ed fl
our i
n its
bes
t-sel
ling
Egg
McM
uffin
.…
If th
e fo
od in
dust
ry is
to q
uiet
ly se
ll hea
lthie
r pro
duct
s to
its
mai
nstre
am, m
ostly
non
-hea
lth-c
onsc
ious
cu
stom
ers,
it m
ust f
ind
ways
to d
elive
r the
eat
ing
expe
rienc
e th
at fa
t and
pro
blem
car
bs p
rovid
e in
food
s th
at h
ave
fewe
r of t
hose
ingr
edie
nts.
The
re is
no
way
to d
o th
at w
ith fa
rm-fr
esh
prod
uce
and
whol
esom
e m
eat,
othe
r tha
n re
ducin
g po
rtion
size
. But
pro
cess
ing
tech
nolo
gy g
ives
the
food
indu
stry
a p
oten
t too
l for
tri
mm
ing
unwa
nted
ingr
edie
nts
while
pre
serv
ing
the
sens
atio
ns th
ey d
elive
r.
I visi
ted
Fona
Inte
rnat
iona
l, a
flavo
r-eng
inee
ring
com
pany
also
out
side
Chica
go, a
nd le
arne
d th
at th
ere
are
READ
ING
# 2
: H
OW
JUN
K FO
OD
CAN
EN
D O
BESI
TY
4 a
batte
ry o
f tric
ks fo
r foo
ling
and
appe
asin
g ta
ste
buds
, whi
ch a
re p
rone
to n
otice
a la
ck o
f fat
or s
ugar
, or
the
pres
ence
of a
ny o
f the
var
ious
bitt
er, m
etal
lic, o
r oth
erwi
se u
nple
asan
t fla
vors
that
veg
etab
les,
fibe
r, co
mpl
ex c
arbs
, and
fat o
r sug
ar s
ubst
itute
s ca
n im
part
to a
food
inte
nded
to a
ppea
l to
junk
-food
eat
ers.
So
me
5,00
0 FD
A-ap
prov
ed c
hem
ical c
ompo
unds
—wh
ich re
pres
ent t
he b
ase
com
pone
nts
of a
ll kno
wn
flavo
rs—
line
the
shel
ves
that
run
alon
gsid
e Fo
na’s
hug
e la
bs. A
rmed
with
thes
e in
gred
ient
s an
d an
arra
y of
sta
te-o
f-the
-art
chem
ical-a
nalys
is an
d te
stin
g to
ols,
Fon
a’s
scie
ntist
s an
d en
gine
ers
can
prec
isely
cont
rol
flavo
r per
cept
ion.
“Wh
en y
ou re
duce
the
suga
r, fa
t, an
d sa
lt in
food
s, y
ou c
hang
e th
e pe
rson
ality
of t
he
prod
uct,”
sai
d Ro
bert
Sobe
l, a
chem
ist, w
ho h
eads
up
rese
arch
at t
he c
ompa
ny. “
We c
an re
stor
e it.
”…
Rese
arch
ers
are
also
tink
erin
g wi
th fo
od in
gred
ient
s to
boo
st s
atie
ty. C
argi
ll has
dev
elop
ed a
sta
rch
deriv
ed
from
tapi
oca
that
give
s di
shes
a re
fined
-car
b ta
ste
and
mou
thfe
el, b
ut a
cts
mor
e lik
e fib
er in
the
body
—a
feat
ure
that
cou
ld k
eep
the
appe
tite
from
spi
king
late
r. “P
eopl
e us
ually
thin
k th
at p
roce
ssin
g le
ads
to fo
ods
that
dig
est t
oo q
uick
ly, b
ut w
e’ve
bee
n ab
le to
use
pro
cess
ing
to s
low
the
dige
stio
n ra
te,”
say
s Br
uce
McG
ooga
n, w
ho h
eads
R&D
for C
argi
ll’s N
orth
Am
erica
n fo
od-in
gred
ient
bus
ines
s. T
he c
ompa
ny h
as a
lso
deve
lope
d wa
ys to
redu
ce fa
t in
beef
pat
ties,
and
to m
ake
bake
d go
ods
usin
g ha
lf th
e us
ual s
ugar
and
oil,
all w
ithou
t hea
vily
com
prom
ising
tast
e an
d te
xtur
e.
Othe
r com
pani
es a
nd re
sear
ch la
bs a
re tr
ying
to tu
rn o
ut h
ealth
ier,
mor
e ap
peal
ing
food
s by
enl
istin
g ul
tra-
high
pre
ssur
e, n
anot
echn
olog
y, va
cuum
s, a
nd e
dibl
e co
atin
gs. A
t the
Uni
vers
ity o
f Mas
sach
uset
ts a
t Am
hers
t’s C
ente
r for
Foo
ds fo
r Hea
lth a
nd W
elln
ess,
Fer
gus
Clyd
esda
le, t
he d
irect
or o
f the
sch
ool’s
Foo
d Sc
ienc
e Po
licy
Allia
nce—
as w
ell a
s a
spry
70-
som
ethi
ng w
ho’s
hap
py to
tick
off
all t
he p
roce
ssed
food
in
his
diet
—sh
owed
me
labs
whe
re re
sear
cher
s ar
e lo
okin
g in
to p
ossib
ilitie
s th
at w
ould
not
onl
y at
tack
ob
esity
but
also
impr
ove
heal
th in
oth
er s
igni
fican
t way
s, fo
r exa
mpl
e by
isol
atin
g in
gred
ient
s th
at m
ight
lo
wer t
he ri
sk o
f can
cer a
nd c
once
ntra
ting
them
in fo
ods.
“Wh
en y
ou u
nder
stan
d fo
ods
at th
e m
olec
ular
le
vel,”
he
says
, “th
ere’
s a
lot y
ou c
an d
o wi
th fo
od a
nd h
ealth
that
we’
re n
ot d
oing
now
.”
IV.
The
Impl
acab
le E
nem
ies
of H
ealt
hier
Pro
cess
ed F
ood
What
’s n
ot to
like
abou
t the
se d
evel
opm
ents
? Pl
enty
, if y
ou’ve
bou
ght i
nto
the
notio
n th
at p
roce
ssin
g its
elf
is th
e so
urce
of t
he u
nhea
lthfu
lnes
s of
our
food
s. T
he w
hole
som
e-fo
od m
ovem
ent i
s no
t onl
y ta
lking
up
diet
ary
stra
tegi
es th
at a
re u
nlike
ly to
hel
p m
ost o
bese
Am
erica
ns; i
t is,
in v
ario
us w
ays,
get
ting
in th
e wa
y of
stra
tegi
es th
at c
ould
wor
k be
tter.
The
Polla
nite
s di
dn’t
inve
nt re
sista
nce
to h
ealth
ier p
opul
ar fo
ods,
as
the
fate
s of
the
McL
ean
Delu
xe a
nd
Oles
tra d
emon
stra
te, b
ut th
ey’ve
gre
atly
inte
nsifie
d it.
Fas
t foo
d an
d ju
nk fo
od h
ave
thei
r cor
e cu
stom
er
base
, and
the
whol
esom
e-fo
od g
urus
hav
e th
eirs
. In
betw
een
sit m
any
milli
ons
of A
mer
icans
—th
e m
ore
the
idea
that
pro
cess
ed fo
od s
houl
d be
shu
nned
no
mat
ter w
hat t
akes
hol
d in
this
grou
p, th
e le
ss in
cent
ive
fast
-food
join
ts w
ill ha
ve to
con
tinue
edg
ing
away
from
the
fat-
and
prob
lem
-car
b-la
den
fare
bel
oved
by
thei
r mos
t loy
al c
usto
mer
s to
try
to b
road
en th
eir a
ppea
l.
Polla
n ha
s po
pula
rized
con
tem
pt fo
r “nu
tritio
nism
,” th
e id
ea b
ehin
d pa
ckin
g he
alth
ier i
ngre
dien
ts in
to
proc
esse
d fo
ods.
In h
is vie
w, th
e qu
est t
o ad
d he
alth
ier i
ngre
dien
ts to
food
isn’
t a p
oten
tial s
olut
ion,
it’s
pa
rt of
the
prob
lem
. Foo
d is
heal
thy
not w
hen
it co
ntai
ns h
ealth
y in
gred
ient
s, h
e ar
gues
, but
whe
n it
can
be
trace
d sim
ply
and
dire
ctly
to (p
refe
rabl
y lo
cal)
farm
s
In th
is wa
y, wh
oles
ome-
food
adv
ocat
es h
ave
man
aged
to p
re-d
amn
the
very
ste
ps w
e ne
ed th
e fo
od
indu
stry
to ta
ke, p
lacin
g th
e in
dust
ry in
a n
o-wi
n sit
uatio
n: If
it m
aint
ains
the
stat
us q
uo, t
hen
we n
eed
to
stay
awa
y be
caus
e its
food
is lo
aded
with
fat a
nd s
ugar
. But
if it
trie
s to
mod
erat
e th
ese
ingr
edie
nts,
then
it
is de
ceivi
ng u
s wi
th n
utrit
ioni
sm. P
olla
n ex
plici
tly c
ouns
els
avoi
ding
food
s co
ntai
ning
mor
e th
an fi
ve
ingr
edie
nts,
or a
ny h
ard-
to-p
rono
unce
or u
nfam
iliar i
ngre
dien
ts. T
his
rule
elim
inat
es a
lmos
t any
thin
g th
e in
dust
ry c
ould
do
to p
rodu
ce h
ealth
ier f
oods
that
reta
in m
ass
appe
al—m
ost o
f us
woul
dn’t
get p
ast
xant
han
gum
—an
d th
at’s
per
fect
ly in
kee
ping
with
his
inte
ntio
n.
By p
lacin
g wh
oles
ome
eatin
g di
rect
ly at
odd
s wi
th h
ealth
ier p
roce
ssed
food
s, th
e Po
llani
tes
thre
aten
to
dera
il the
refo
rmat
ion
of fa
st fo
od ju
st a
s it’
s st
artin
g to
gai
n tra
ctio
n. A
t McD
onal
d’s,
“Ch
ef D
an”—
that
is,
Dan
Coud
reau
t, th
e ex
ecut
ive c
hef a
nd d
irect
or o
f cul
inar
y in
nova
tion—
told
me
of th
e di
lem
ma
the
mov
emen
t has
cau
sed
him
as
he h
as tr
ied
to m
ake
the
men
u he
alth
ier.
“Som
e wa
nt u
s to
hav
e he
alth
ier
food
, but
oth
ers
want
us
to h
ave
min
imal
ly pr
oces
sed
ingr
edie
nts,
whi
ch c
an m
ean
mor
e fa
t,” h
e ex
plai
ned.
“It
’s b
ecom
ing
a ba
lanc
ing
act f
or u
s.”
That
the
chef
with
arg
uabl
y th
e m
ost i
nflu
ence
in th
e wo
rld o
ver t
he
diet
of t
he o
bese
wou
ld e
ven
cons
ider
add
ing
fat t
o hi
s m
enu
to p
laca
te w
hole
som
e fo
odie
s is
a pr
etty
go
od s
ign
that
som
ethi
ng h
as g
one
terri
bly
wron
g wi
th o
ur a
ppro
ach
to th
e ob
esity
cris
is…
Bittm
an is
har
dly
alon
e in
his
refle
xive
dism
issal
s. N
o so
oner
had
McD
onal
d’s
and
Burg
er K
ing
rolle
d ou
t th
eir e
gg-w
hite
san
dwich
and
turk
ey b
urge
r, re
spec
tivel
y, th
an a
spa
te o
f arti
cles
popp
ed u
p ho
otin
g th
at
the
new
dish
es w
eren
’t he
alth
ier b
ecau
se th
ey tr
imm
ed a
mer
e 50
and
100
cal
orie
s fro
m th
eir s
tand
ard
coun
terp
arts
, the
Egg
McM
uffin
and
the
Whop
per.
Appa
rent
ly th
ese
write
rs d
idn’
t und
erst
and,
or c
hose
to
igno
re, t
he fa
ct th
at a
redu
ctio
n of
50
or 1
00 c
alor
ies
in a
sin
gle
dish
pla
ces
an e
ater
exa
ctly
on tr
ack
to
elim
inat
e a
few
hund
red
calo
ries
a da
y fro
m h
is or
her
die
t—th
e cr
itica
l thr
esho
ld n
eede
d fo
r lon
g-te
rm
weig
ht lo
ss. A
ny b
igge
r red
uctio
n wo
uld
risk
leav
ing
som
eone
too
hung
ry to
stic
k to
a d
iet p
rogr
am. I
t’s ju
st
the
sort
of s
mal
l ste
p in
the
right
dire
ctio
n we
sho
uld
be a
imin
g fo
r, be
caus
e th
e ob
ese
are
muc
h m
ore
likel
y to
take
it th
an th
ey a
re to
mak
e a
big
leap
to w
hole
som
e or
ver
y-lo
w-ca
lorie
food
s.
Man
y wh
oles
ome
food
ies
insis
t tha
t the
food
indu
stry
won
’t m
ake
serio
us p
rogr
ess
towa
rd h
ealth
ier f
are
unle
ss fo
rced
to b
y re
gula
tion.
I, fo
r one
, bel
ieve
regu
latio
n ai
med
at s
peed
ing
the
repl
acem
ent o
f ob
esog
enic
food
s wi
th a
ppea
ling
heal
thie
r foo
ds w
ould
be
a gr
eat i
dea.
But
wha
t a lo
t of f
oodi
es re
ally
want
is to
ban
the
food
indu
stry
from
sel
ling
junk
food
alto
geth
er. A
nd th
at is
just
a fa
ntas
y. Th
e go
vern
men
t nev
er m
anag
ed to
kee
p th
e to
bacc
o co
mpa
nies
from
sel
ling
cigar
ette
s, a
nd b
anni
ng b
ooze
(th
e th
ird-m
ost-d
eadl
y co
nsum
able
kille
r afte
r cig
aret
tes
and
food
) did
n’t t
urn
out s
o we
ll. Th
e tw
o m
ost
heal
th-e
nlig
hten
ed, r
egul
atio
n-fri
endl
y m
ajor
citi
es in
Am
erica
, New
Yor
k an
d Sa
n Fr
ancis
co, t
ried
to h
alt
sale
s of
two
of th
e m
ost h
orrif
ic fa
st-fo
od a
ssau
lts o
n he
alth
—gi
ant s
ervin
gs o
f sug
ared
bev
erag
es a
nd
kids’
fast
-food
mea
ls ac
com
pani
ed b
y to
ys, r
espe
ctive
ly—an
d ne
ither
had
muc
h lu
ck. M
ichel
le O
bam
a is
exco
riate
d by
con
serv
ative
s fo
r ask
ing
scho
ols
to th
row
mor
e fru
its a
nd v
eget
able
s in
to th
e lu
nche
s th
ey
serv
e. R
ealis
tical
ly, th
e m
ost w
e ca
n ho
pe fo
r is
a ta
x on
som
e ob
esog
enic
food
s. T
he re
sear
ch o
f Lisa
Po
well,
the
Unive
rsity
of I
llinoi
s pr
ofes
sor,
sugg
ests
that
a 2
0 pe
rcen
t tax
on
suga
ry b
ever
ages
wou
ld
redu
ce c
onsu
mpt
ion
by a
bout
25
perc
ent.
(As
for f
atty
food
s, n
o se
rious
tax
prop
osal
has
yet
bee
n m
ade
in th
e U.
S., a
nd if
one
com
es a
long
, the
who
leso
me
food
ies
mig
ht w
ell jo
in th
e fo
od in
dust
ry a
nd m
ost
cons
umer
s in
opp
osin
g it.
Den
mar
k di
d m
anag
e to
ena
ct a
fatty
-food
tax,
but i
t was
dee
med
a fa
ilure
whe
n co
nsum
ers
went
nex
t doo
r int
o Ge
rman
y an
d Sw
eden
to s
tock
up
on th
eir b
elov
ed tr
eats
.)
Cont
inui
ng to
cal
l out
Big
Foo
d on
its
unhe
alth
y of
ferin
gs, a
nd lo
udly,
is o
ne o
f the
bes
t lev
ers
we h
ave
for
push
ing
it to
ward
hea
lthie
r pro
duct
s—bu
t let
’s c
all it
out
inte
lligen
tly, n
ot re
flexiv
ely.
Exec
utive
s of
gia
nt
food
com
pani
es m
ay b
e m
any
thin
gs, b
ut th
ey a
re n
ot s
tupi
d. A
bsen
t act
ion,
they
risk
a g
rowi
ng p
ublic
-re
latio
ns d
isast
er, t
he lo
ss o
f the
ir m
ore
afflu
ent a
nd in
crea
singl
y he
alth
-con
scio
us c
usto
mer
s, a
nd th
e th
reat
of r
egul
atio
n, w
hich
will
be c
ostly
to fi
ght,
even
if th
e ne
w ru
les
don’
t stic
k. T
hose
fear
s ar
e su
rely
what
’s d
rivin
g m
uch
of th
e pu
sh to
ward
mod
erat
ely
heal
thie
r far
e wi
thin
the
indu
stry
toda
y. Bu
t if t
he
Polla
nite
s co
nvin
ce p
olicy
mak
ers
and
the
heal
th-c
onsc
ious
pub
lic th
at th
ese
food
s ar
e da
nger
ous
by v
irtue
of
not
bei
ng fa
rm-fr
esh,
that
will
push
Big
Foo
d in
a d
iffer
ent d
irect
ion
(in p
art b
y lim
iting
the
prof
it
READ
ING
# 2
: H
OW
JUN
K FO
OD
CAN
EN
D O
BESI
TY
5 po
tent
ial it
see
s in
lowe
r-fat
, low
er-p
robl
em-c
arb
food
s), a
nd c
ause
it to
spe
nd it
s re
sour
ces
in o
ther
way
s.
Sign
ifican
t reg
ulat
ion
of ju
nk fo
od m
ay n
ot g
o fa
r, bu
t we
have
oth
er to
ols
at o
ur d
ispos
al to
pro
d Bi
g Fo
od
to in
tens
ify a
nd s
peed
up
its e
fforts
to c
ut fa
t and
pro
blem
car
bs in
its
offe
rings
, par
ticul
arly
if we
’re s
mar
t ab
out i
t. Le
nard
Les
ser p
oint
s ou
t tha
t gov
ernm
ent a
nd a
dvoc
acy
grou
ps c
ould
sta
rt sin
glin
g ou
t par
ticul
ar
rest
aura
nts
and
food
pro
duct
s fo
r pra
ise o
r sha
min
g—a
mor
e of
ficia
l ver
sion
of “
eat t
his,
not
that
”—ra
ther
than
stic
king
to a
ste
ady
drum
beat
of “
proc
esse
d fo
od m
ust g
o aw
ay.”
Aca
dem
ia c
ould
do
a m
uch
bette
r job
of p
rodu
cing
and
high
light
ing
solid
rese
arch
into
less
obe
soge
nic,
high
-mas
s-ap
peal
food
s, a
nd
coul
d cu
rtail i
ts e
viden
ce-li
ght a
nti-f
ood-
proc
essin
g bi
as, s
o th
at th
e ne
xt g
ener
atio
n of
soc
ial a
nd p
olicy
en
trepr
eneu
rs m
ight
wor
k to
nar
row
the
gap
betw
een
the
poor
obe
se a
nd th
e we
ll-re
sour
ced
heal
thy
inst
ead
of in
adve
rtent
ly wi
deni
ng it
. We
can
keep
pus
hing
our
hea
lth-c
are
syst
em to
pro
vide
mor
e in
cent
ives
and
supp
ort t
o th
e ob
ese
for l
osin
g we
ight
by
mak
ing
smal
l, pa
inle
ss, b
ut h
elpf
ul c
hang
es in
th
eir b
ehav
ior,
such
as
switc
hing
from
Who
pper
s to
turk
ey b
urge
rs, f
rom
Egg
McM
uffin
s to
Egg
Whi
te
Delig
hts,
or f
rom
blu
eber
ry c
risp
to fr
uit-a
nd-y
ogur
t par
faits
.
And
we c
an a
sk th
e wh
oles
ome-
food
adv
ocat
es, a
nd th
ose
who
give
them
voi
ce, t
o m
ake
it cle
arer
that
the
advic
e th
ey s
ling
is re
leva
nt m
ostly
to th
e pr
ivile
ged
heal
thy—
and
to s
tart
getti
ng b
ehin
d re
alist
ic so
lutio
ns
to th
e ob
esity
cris
is.
Copy
right
© 2
014
by T
he A
tlant
ic M
onth
ly Gr
oup.
All R
ight
s Re
serv
ed.
Created by: Hillary Miles
Techniques of Persuasion Persuasive writers use a variety of specific writing techniques in order to convince their audience to support their opinion on a particular issue.
Keep these techniques in mind while reading persuasive texts—analyze how the author is trying to “convince” you. As a writer, you can use these techniques to better convince your own audience.
Be aware—persuasive techniques can be used to strengthen arguments, but also to negatively obscure the truth! Do not lie to your readers! You will be an unreliable author!
Technique Explanat ion
Thought-provok ing quest ion Author provides the reader with a “Big picture” essential question to activate the readers participation
Humor : I rony & W i t Author uses jokes, play on words, or pictures
Snob Appea l Author uses “high class” wordings and examples
Repet i t ion Author uses repetition in order to highlight an important idea
Negat ive Compar isons Author uses competitors name or image in negative comparisons in order to put down or “expose” their opponent.
Exaggerat ion Author exaggerates concepts in order to highlight their importance or impact
Persona l pronouns Author uses “we”, “you”, “us”, or “our” in order to show a shared responsibility or create a relationship between author and reader.
S ta t is t i cs , F igures , and Char ts Authors uses numbers, figures, or statistical/scientific jargon
Common Man Author appeals to the common man/reader to make author seem more relatable, authentic, or realistic.
Sex Appea l Authors uses sexy wording, imagining or subtle suggestions
Someth ing for noth ing Author promises items or guarantees at no expense to the user/reader
Bandwagon Author suggests that “everyone” is doing it so the reader should too
Ce lebr i ty endorsement Author has a celebrity claim/testimonial for a product to appeal
Fear tac t ics/ insecur i t ies Author uses threats, fears, and draws on the readers own insecurities to scare them into compliance
Loaded Language Author specifically chooses strong emotionally charged descriptions of idea/concepts
Genera l i t ies Author makes broad unsupported generalizations/statements using words like all/every/always/never
Anecdota l s tor ies/v ignet te Author uses specific stories to demonstrate a larger point (i.e., the story of one man applies to all)
Appea l to emot ions Author specifically plays upon the readers emotions, attempts to cause an emotional response within the reader
Ca l l to ac t ion Author urges the reader to take action on an issue, sets up a “now or never” feeling
Quota t ions—GOOD! Author uses extensive sources to support/justify their claims
Quota t ions—BAD! Author uses quotations our of context, misinterprets the actual quote, or doesn’t cite their sources in order to deceive or more strongly support their point
S tar t l ing fac ts Author uses obscure or surprising facts to capture the audience
Counter argument/ rebut ta l Author presents an opposing viewpoint to their argument, and refutes it through a rebuttal
Hypothet ica l Author immerses their reader in a hypothetical situation in order to back their point
! Quotes Cards Reading Assignment: Facilitating Discussion
Created by: Hillary Miles
Quote Cards: Facilitating Discussion
Directions: As you read Reading Passage #1 FAST FOOD NATION and Reading Passage #2 HOW JUNK FOOD CAN END OBESITY, search for your assigned quote. Once you have come across your quote, write down the quote information (text it is from, author, chapter & page #) on the front side of your index card. On the back of your index card, create an ESSENTIAL QUESTION from your quote. This essential question should not be a literal-level question, but a thought provoking open-ended question. After creating your ESSENTIAL QUESTION, list multiple DISCUSSION POINTS about relevant & critical information from your quote. Your DISCUSSION POINTS should connect your quote to the larger context of the two readings. Finally, use your TECHNIQUES OF PERSUASION handout to analyze the passage for persuasive techniques used by the author in your quote. In class discussion, you will be presenting your quote, using your essential question, discussion points, and persuasive technique to facilitate provoking discussion with your peers. Index Card example: Front of Index card: !!!!!!!!!!!!!!!Back of Index card:
Quote: !“A middle-aged woman in a lab coat handed me a paper plate full of premium extra longs, the type of french fries sold at McDonald’s, and a salt shaker, and some ketchup. The fries on the plate looked wildly out of place in this laboratory setting, this surreal food factory with its computer screens, digital readouts, shiny steel platforms, and evacuation plans in case of ammonia gas leaks. The french fries were delicious — crisp and golden brown, made from potatoes that had been in the ground that morning. I finished them and asked for more.”!!Quote Information: Text: Fast Food Nation Author: Eric Schlosser Chapter/Page #: Chapter 5, page 4
Facilitator Name: Hillary Essential Question: How has industrialization and technology Changed the way in which food is processed? Are these Changes for the better, or for the worse? Discussion Points: -use of juxtaposition & metaphor [simple fries vs. surreal lab] -can processing be overlooked because of great taste? Persuasive Techniques Used: Irony, Anecdotal story Understatement [casual, possible ammonia leaks]
Quot
es fo
r Ind
ex C
ards
(T
each
er g
ives
each
stu
dent
one
quo
te to
cut
out
and
glu
e on
to in
dex
card
)
! “Ope
n yo
ur re
frige
rato
r, yo
ur fr
eeze
r, yo
ur k
itche
n cu
pboa
rds,
and
lo
ok a
t the
labe
ls on
you
r foo
d. Y
ou’ll
find
“nat
ural
flav
or”
or
“arti
ficia
l fla
vor”
in ju
st a
bout
eve
ry lis
t of i
ngre
dien
ts. T
he
simila
ritie
s be
twee
n th
ese
two
broa
d ca
tego
ries
of fl
avor
are
far
mor
e sig
nific
ant t
han
thei
r diff
eren
ces.
Bot
h ar
e m
an-m
ade
addi
tives
that
give
mos
t pro
cess
ed fo
od m
ost o
f its
tast
e… T
he
flavo
r ind
ustry
is h
ighl
y se
cret
ive. I
ts le
adin
g co
mpa
nies
will
not
divu
lge
the
prec
ise fo
rmul
as o
f fla
vor c
ompo
unds
or t
he id
entit
ies
of c
lient
s. T
he s
ecre
cy is
dee
med
ess
entia
l for
pro
tect
ing
the
repu
tatio
n of
bel
oved
bra
nds.
The
fast
food
cha
ins,
un
ders
tand
ably,
wou
ld lik
e th
e pu
blic
to b
elie
ve th
at th
e fla
vors
of
thei
r foo
d so
meh
ow o
rigin
ate
in th
eir r
esta
uran
t kitc
hens
, not
in
dist
ant f
acto
ries
run
by o
ther
firm
s.”
“T
he p
lace
rem
inde
d m
e of
Willy
Won
ka’s
cho
cola
te fa
ctor
y. Wo
nder
ful s
mel
ls dr
ifted
thro
ugh
the
hallw
ays,
men
and
wom
en in
ne
at w
hite
lab
coat
s ch
eerfu
lly w
ent a
bout
thei
r wor
k, a
nd h
undr
eds
of lit
tle g
lass
bot
tles
sat o
n la
bora
tory
tabl
es a
nd s
helve
s. T
he
bottl
es c
onta
ined
pow
erfu
l but
frag
ile fl
avor
che
mica
ls, s
hiel
ded
from
light
by
the
brow
n gl
ass
and
the
roun
d pl
astic
cap
s sh
ut ti
ght.
The
long
che
mica
l nam
es o
n th
e lit
tle w
hite
labe
ls we
re a
s m
ystif
ying
to m
e as
med
ieva
l Lat
in. T
hey
were
the
odd-
soun
ding
na
mes
of t
hing
s th
at w
ould
be
mixe
d an
d po
ured
and
turn
ed in
to
new
subs
tanc
es, l
ike m
agic
potio
ns”
“In a
dditi
on to
bei
ng th
e wo
rld’s
larg
est f
lavo
r com
pany
, IFF
m
anuf
actu
res
the
smel
l of s
ix of
the
ten
best
-sel
ling
fine
perfu
mes
in
the
Unite
d St
ates
, inc
ludi
ng E
stee
Lau
der’s
Bea
utifu
l, Cl
iniq
ue’s
Ha
ppy,
Lanc
ome’
s Tr
esor
, and
Cal
vin K
lein
’s E
tern
ity, I
t also
mak
es
the
smel
l of h
ouse
hold
pro
duct
s su
ch a
s de
odor
ant,
dish
wash
ing
dete
rgen
t, ba
th s
oap,
sha
mpo
o, fu
rnitu
re p
olish
, and
floo
r wax
. All
of th
ese
arom
as a
re m
ade
thro
ugh
the
sam
e ba
sic p
roce
ss: t
he
man
ipul
atio
n of
vol
atile
che
mica
ls to
cre
ate
a pa
rticu
lar s
mel
l. Th
e ba
sic s
cienc
e be
hind
the
scen
t of y
our s
havin
g cr
eam
is th
e sa
me
as th
at g
over
ning
the
flavo
r of y
our T
V di
nner
”
“Th
e m
eatp
ackin
g sy
stem
that
aro
se to
sup
ply
the
natio
n’s
fast
fo
od c
hain
s —
an
indu
stry
mol
ded
to s
erve
thei
r nee
ds, t
o pr
ovid
e m
assiv
e am
ount
s of
uni
form
gro
und
beef
so
that
all o
f McD
onal
d’s
ham
burg
ers
woul
d ta
ste
the
sam
e —
has
pro
ved
to b
e an
ex
trem
ely
effic
ient
sys
tem
for s
prea
ding
dise
ase”
“Th
roug
hout
the
1980
s an
d 19
90s,
the
USDA
cho
se m
eat
supp
liers
for i
ts N
atio
nal S
choo
l Lun
ch P
rogr
am o
n th
e ba
sis o
f the
lo
west
pric
e, w
ithou
t im
posin
g ad
ditio
nal f
ood
safe
ty re
quire
men
ts.
The
chea
pest
gro
und
beef
was
not
onl
y th
e m
ost l
ikely
to b
e co
ntam
inat
ed w
ith p
atho
gens
, but
also
the
mos
t like
ly to
con
tain
pi
eces
of s
pina
l cor
d, b
one,
and
gris
tle le
ft be
hind
by
Auto
mat
ed
Mea
t Rec
over
y Sy
stem
s (c
ontra
ptio
ns th
at s
quee
ze th
e la
st s
hred
s of
mea
t off
bone
s)”
“If
the
mos
t-inf
luen
tial v
oice
s in
our
food
cul
ture
toda
y ge
t the
ir wa
y, we
will
achi
eve
a ge
nuin
e fo
od re
volu
tion.
Too
bad
it w
ould
be
one
tailo
red
to th
e du
biou
s he
alth
fant
asie
s of
a s
mal
l, el
ite
min
ority
. And
too
bad
it wo
uld
larg
ely
exclu
de th
e ob
ese
mas
ses,
wh
o wo
uld
cont
inue
to s
icken
and
die
ear
ly. D
espi
te th
e be
st e
fforts
of
a s
mal
l arm
y of
who
leso
me-
food
her
oes,
ther
e is
no re
ason
able
sc
enar
io u
nder
whi
ch th
ese
food
s co
uld
beco
me
chea
p an
d pl
entif
ul
enou
gh to
ser
ve a
s th
e co
re d
iet f
or m
ost o
f the
obe
se
popu
latio
n—ev
en in
the
unlik
ely
case
that
you
r typ
ical ju
nk-fo
od
eate
r wou
ld b
e wi
lling
and
able
to b
reak
lifel
ong
habi
ts to
em
brac
e ka
le a
nd y
ello
w be
ets.
And
man
y of
the
dish
es g
lorif
ied
by th
e wh
oles
ome-
food
mov
emen
t are
, in
any
case
, as
calo
ric a
nd
obes
ogen
ic as
any
thin
g se
rved
in a
Bur
ger K
ing”
“P
roce
ssed
food
is n
ot a
n es
sent
ial p
art o
f thi
s st
ory:
rece
nt
exam
inat
ions
of a
ncie
nt h
uman
rem
ains
in E
gypt
, Per
u, a
nd
else
wher
e ha
ve re
peat
edly
reve
aled
har
dene
d ar
terie
s, s
ugge
stin
g th
at p
re-in
dust
rial d
iets
, at l
east
of t
he a
fflue
nt, m
ay n
ot h
ave
been
th
e ep
itom
e of
hea
lthy
eatin
g th
at th
e Po
llani
tes
mak
e th
em o
ut to
be
”
“For
the
purp
oses
of t
his
artic
le, l
et’s
sim
ply
stip
ulat
e th
at
whol
esom
e fo
ods
are
envir
onm
enta
lly s
uper
ior.
But l
et’s
also
agr
ee
that
whe
n it
com
es to
prio
ritizi
ng a
mon
g fo
od-re
late
d pu
blic-
polic
y go
als,
we
are
likel
y to
sav
e an
d im
prov
e m
any
mor
e liv
es b
y fo
cusin
g on
cut
ting
obes
ity—
thro
ugh
any
avai
labl
e m
eans
—th
an
by tr
ying
to c
onve
rt al
l of i
ndus
trial
agr
icultu
re in
to a
vas
t co
nste
llatio
n of
sm
all o
rgan
ic fa
rms”
“I am
, in
shor
t, no
t muc
h lik
e th
e av
erag
e ob
ese
pers
on in
Am
erica
, an
d ne
ither
are
the
Polla
nite
s. T
hat p
erso
n is
rela
tivel
y po
or, d
oes
not r
ead
The
Times
or c
ookb
ook
man
ifest
os, i
s su
rroun
ded
by
peop
le w
ho e
at ju
nk fo
od a
nd a
re th
emse
lves
obes
e, a
nd s
tand
s a
good
cha
nce
of liv
ing
in a
food
des
ert—
an a
rea
wher
e pr
oduc
e te
nds
to b
e ha
rd to
find
, of p
oor q
ualit
y, or
exp
ensiv
e… T
he
whol
esom
e fo
odie
s do
n’t a
rgue
that
obe
sity
and
class
are
un
rela
ted,
but
they
freq
uent
ly ar
gue
that
the
obes
ity g
ap b
etwe
en
the
class
es h
as b
een
crea
ted
by th
e pr
oces
sed-
food
indu
stry
, wh
ich, i
n th
e pa
st fe
w de
cade
s, h
as p
reye
d m
ostly
on
the
less
af
fluen
t mas
ses”
“No
soon
er h
ad M
cDon
ald’
s an
d Bu
rger
Kin
g ro
lled
out t
heir
egg-
white
san
dwich
and
turk
ey b
urge
r, re
spec
tivel
y, th
an a
spa
te o
f ar
ticle
s po
pped
up
hoot
ing
that
the
new
dish
es w
eren
’t he
alth
ier
beca
use
they
trim
med
a m
ere
50 a
nd 1
00 c
alor
ies
from
thei
r st
anda
rd c
ount
erpa
rts, t
he E
gg M
cMuf
fin a
nd th
e Wh
oppe
r. Ap
pare
ntly
thes
e wr
iters
did
n’t u
nder
stan
d, o
r cho
se to
igno
re, t
he
fact
that
a re
duct
ion
of 5
0 or
100
cal
orie
s in
a s
ingl
e di
sh p
lace
s an
eat
er e
xact
ly on
trac
k to
elim
inat
e a
few
hund
red
calo
ries
a da
y fro
m h
is or
her
die
t—th
e cr
itica
l thr
esho
ld n
eede
d fo
r lon
g-te
rm
weig
ht lo
ss. A
ny b
igge
r red
uctio
n wo
uld
risk
leav
ing
som
eone
too
hung
ry to
stic
k to
a d
iet p
rogr
am. I
t’s ju
st th
e so
rt of
sm
all s
tep
in
the
right
dire
ctio
n we
sho
uld
be a
imin
g fo
r, be
caus
e th
e ob
ese
are
muc
h m
ore
likel
y to
take
it th
an th
ey a
re to
mak
e a
big
leap
to
whol
esom
e or
ver
y-lo
w-ca
lorie
food
s”
Discussion Guide Created by: Hillary Miles
Name:________________________________ Date: ____________________
Discussion Guide
Directions: As we discuss quotes from FAST FOOD NATION and HOW JUNK FOOD CAN END OBESITY in class,, take notes paying specific attention to persuasion, argument, and techniques used by the author to convince. As we discuss, start thinking about which point of view you support.
Quotat ion Discuss ion Notes FAST FOOD NATION: 1. Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories of flavor are far more significant than their differences. Both are man-made additives that give most processed food most of its taste… The flavor industry is highly secretive. Its leading companies will not divulge the precise formulas of flavor compounds or the identities of clients. The secrecy is deemed essential for protecting the reputation of beloved brands. The fast food chains, understandably, would like the public to believe that the flavors of their food somehow originate in their restaurant kitchens, not in distant factories run by other firms.” (1). 2. “The place reminded me of Willy Wonka’s chocolate factory. Wonderful smells drifted through the hallways, men and women in neat white lab coats cheerfully went about their work, and hundreds of little glass bottles sat on laboratory tables and shelves. The bottles contained powerful but fragile flavor chemicals, shielded from light by the brown glass and the round plastic caps shut tight. The long chemical names on the little white labels were as mystifying to me as medieval Latin. They were the odd-sounding names of things that would be mixed and poured and turned into new substances, like magic potions” (1-2). 3. In addition to being the world’s largest flavor company, IFF manufactures the smell of six of the ten best-selling fine perfumes in the United States, including Este e Lauder’s Beautiful, Clinique’s Happy, Lanco me’s Tre sor, and Calvin Klein’s Eternity, It also makes the smell of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All of these aromas are made through the same basic process: the manipulation of volatile chemicals to create a particular smell. The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner” (2). 4. “The meatpacking system that arose to supply the nation’s fast food chains — an industry molded to serve their needs, to provide massive amounts of uniform ground beef so that all of McDonald’s hamburgers would taste the same — has proved to be an extremely efficient system for spreading disease” (4). 5. “Throughout the 1980s and 1990s, the USDA chose meat suppliers for its National School Lunch Program on the basis of the lowest price, without imposing additional food safety requirements. The cheapest ground beef was not only the most likely to be contaminated with pathogens, but also the most likely to contain pieces of spinal cord, bone, and gristle left behind by Automated Meat Recovery Systems (contraptions that squeeze the last shreds of meat off bones)” (7).
FAST FOOD NATION:
Discussion Guide Created by: Hillary Miles
HOW JUNK FOOD CAN END OBESITY: 1. “If the most-influential voices in our food culture today get their way, we will achieve a genuine food revolution. Too bad it would be one tailored to the dubious health fantasies of a small, elite minority. And too bad it would largely exclude the obese masses, who would continue to sicken and die early. Despite the best efforts of a small army of wholesome-food heroes, there is no reasonable scenario under which these foods could become cheap and plentiful enough to serve as the core diet for most of the obese population—even in the unlikely case that your typical junk-food eater would be willing and able to break lifelong habits to embrace kale and yellow beets. And many of the dishes glorified by the wholesome-food movement are, in any case, as caloric and obesogenic as anything served in a Burger King” (1). 2. “Processed food is not an essential part of this story: recent examinations of ancient human remains in Egypt, Peru, and elsewhere have repeatedly revealed hardened arteries, suggesting that pre-industrial diets, at least of the affluent, may not have been the epitome of healthy eating that the Pollanites make them out to be” (1). 3.” For the purposes of this article, let’s simply stipulate that wholesome foods are environmentally superior. But let’s also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farms” (2).
4. I am, in short, not much like the average obese person in America, and neither are the Pollanites. That person is relatively poor, does not read The Times or cookbook manifestos, is surrounded by people who eat junk food and are themselves obese, and stands a good chance of living in a food desert—an area where produce tends to be hard to find, of poor quality, or expensive… The wholesome foodies don’t argue that obesity and class are unrelated, but they frequently argue that the obesity gap between the classes has been created by the processed-food industry, which, in the past few decades, has preyed mostly on the less affluent masses” (2-3).
5. “No sooner had McDonald’s and Burger King rolled out their egg-white sandwich and turkey burger, respectively, than a spate of articles popped up hooting that the new dishes weren’t healthier because they trimmed a mere 50 and 100 calories from their standard counterparts, the Egg McMuffin and the Whopper. Apparently these writers didn’t understand, or chose to ignore, the fact that a reduction of 50 or 100 calories in a single dish places an eater exactly on track to eliminate a few hundred calories a day from his or her diet—the critical threshold needed for long-term weight loss. Any bigger reduction would risk leaving someone too hungry to stick to a diet program. It’s just the sort of small step in the right direction we should be aiming for, because the obese are much more likely to take it than they are to make a big leap to wholesome or very-low-calorie foods” (4).
HOW JUNK FOOD CAN END OBESITY:
Summative Assignment Sheet
Created'by:'Hillary'Miles'
Persuasive Essay Assignment Directions
Background: By reading different point of view articles, facilitating and participating in Socratic discussion,
and analyzing techniques of persuasion, you have the tools to form your own educated opinion about
“Defining Healthy” through writing a persuasive argument essay. This 5-paragraph essay is a summative
assessment of your achievement as a persuasive reader and writer.
Essay Prompt:
Do we need a food revolution? Using your readings and discussions, create your own
definition of “healthy food” in order to construct a persuasive argument for or against
the use of processed foods in student lunches. Considering the need to lower rates of
obesity, argue either for or against the inclusion of processed foods (for example: junk foods,
fast foods, and processed meat products) in student lunches on middle school, high school, or
college campuses.
Directions:
• Read the essay prompt and choose a side. You may only choose one side: either FOR or AGAINST.
• Use your thesis rough draft and persuasive essay framework outline to write your essay.
• Your essay must be a well-constructed 5-paragraph essay. It should include: 1) a captivating
introduction 2) a solid thesis 3) at least 3 strong supporting arguments 4) 1 strong counter argument
with rebuttal 4) well-integrated evidence from your readings 5) a powerful convincing conclusion.
• Use MLA format to cite evidence from your readings. You should have at least one quote per
supporting argument and at least one quote for your counter argument.
• You must use at least 4 different techniques of persuasion (from the handout) in your essay.
• Use your peer revision workshop checklist to revise and edit your essay.
• Write in clear, concise, and formal language. Be persuasive and confident.
• Your essay must be typed and double spaced in 12pt times new roman font
• You final draft should be free of mechanical errors and ready to be published.
Persuasiv
e E
ssay R
ubric
Exem
plar
y Su
perio
r Sa
tisfa
ctor
y U
nsat
isfa
ctor
y Po
ints
Pos
sibl
e 20
-18
18-1
5 15
-10
10-0
Th
esis
-Str
ong
mai
n ar
gum
ent
and
dire
ctio
n
Thes
is is
str
ong
and
cle
ar. T
hesi
s is
su
bst
antia
l, su
pp
orta
ble
, pre
cise
, ar
gua
ble
, and
rel
evan
t. T
hesi
s is
th
orou
ghl
y su
pp
orte
d t
hrou
gho
ut t
he
pap
er.
Thes
is is
cle
ar a
nd m
ostly
su
bst
antia
l, su
pp
orta
ble
, pre
cise
, ar
gua
ble
, and
rel
evan
t. T
hesi
s is
su
pp
orte
d t
hrou
gho
ut t
he p
aper
.
Thes
is is
loos
ely
clea
r an
d p
rese
nt.
Thes
is is
som
ewha
t su
bst
antia
l, su
pp
orta
ble
, pre
cise
, arg
uab
le o
r re
leva
nt. T
hesi
s is
som
ewha
t su
pp
orte
d t
hrou
gho
ut t
he p
aper
.
Thes
is is
unc
lear
or
non-
exis
tent
. Th
esis
is n
ot s
ubst
antia
l, su
pp
orta
ble
, pre
cise
, arg
uab
le,
or r
elev
ant.
The
sis
is n
ot
sup
por
ted
thr
oug
hout
the
p
aper
.
Org
aniz
atio
n &
St
ruct
ure
-Intr
o, s
upp
ortin
g
arg
umen
ts, c
ount
er
arg
umen
t, c
oncl
usio
n
Top
ic d
evel
opm
ent
is c
lear
, log
ical
, an
d e
ffect
ive.
Tra
nsiti
ons
bet
wee
n su
bto
pic
s ar
e st
rong
and
log
ical
. In
trod
uctio
n, s
upp
ortin
g a
rgum
ents
, co
unte
r ar
gum
ent,
and
con
clus
ion
are
pre
sent
, str
ong
, and
cap
tivat
ing
. Pa
per
flow
s ef
fect
ivel
y.
Top
ic d
evel
opm
ent
is c
lear
and
ef
fect
ive.
Tra
nsiti
ons
bet
wee
n su
bto
pic
s ar
e so
mew
hat
log
ical
. In
trod
uctio
n, s
upp
ortin
g
arg
umen
ts, c
ount
er a
rgum
ent,
and
co
nclu
sion
are
pre
sent
and
re
leva
nt. P
aper
flow
s ef
fect
ivel
y.
Top
ic d
evel
opm
ent
is s
omew
hat
clea
r. T
rans
ition
s la
ck c
oher
ence
. In
trod
uctio
n, s
upp
ortin
g
arg
umen
t, c
ount
er a
rgum
ent,
and
co
nclu
sion
are
pre
sent
but
not
st
rong
or
rele
vant
.
Essa
y la
ck a
ny c
lear
or
log
ical
or
gan
izat
ion
or s
truc
ture
. Ess
ay
lack
s tr
ansi
tions
. To
pic
is n
ot
dev
elop
ed.
Stre
ngth
of
argu
men
t -S
upp
ortin
g a
rgum
ents
-T
echn
ique
s of
p
ersu
asio
n
Mai
n ar
gum
ent
is s
tron
g a
nd
per
suas
ive.
Sup
por
ting
arg
umen
ts a
re
stro
ng, r
elev
ant,
cle
ar, a
nd e
ffect
ive.
A
t le
ast
3 su
pp
ortin
g a
rgum
ents
are
p
rese
nt. A
t le
ast
4 te
chni
que
s of
p
ersu
asio
n ar
e us
ed. C
ount
er
arg
umen
t an
d r
ebut
tal a
re s
tron
gly
p
ersu
asiv
e.
Mai
n ar
gum
ent
is p
ersu
asiv
e.
Sup
por
ting
arg
umen
ts a
re
rele
vant
, cle
ar, a
nd e
ffect
ive.
At
leas
t 3
sup
por
ting
arg
umen
ts a
re
pre
sent
. At
leas
t 4
tech
niq
ues
of
writ
ing
are
use
d. C
ount
er
arg
umen
t an
d r
ebut
tal a
re
per
suas
ive.
Mai
n ar
gum
ent
is s
omew
hat
conv
inci
ng. S
upp
ortin
g a
rgum
ents
ar
e re
leva
nt. A
t le
ast
2 su
pp
ortin
g
arg
umen
ts a
re p
rese
nt. A
t le
ast
3 te
chni
que
s of
per
suas
ion
are
used
. C
ount
er a
rgum
ent
and
reb
utta
l are
p
rese
nt.
Essa
y is
lack
ing
a m
ain
arg
umen
t, c
ount
er a
rgum
ent
or
reb
utta
l. Es
say
has
less
tha
n 2
sup
por
ting
arg
umen
ts. E
ssay
has
le
ss t
han
3 p
ersu
asiv
e te
chni
que
s. A
rgum
ent
is n
ot
conv
inci
ng.
Sour
ce
Man
agem
ent
-Inte
gra
tion
of s
ourc
es
to s
upp
ort
arg
umen
t
Sour
ces
are
inte
gra
ted
into
the
pap
er
in a
log
ical
, effe
ctiv
e, a
nd ju
stifi
ed
man
ner.
Sou
rces
are
str
ong
ly r
elev
ant
to t
he e
ssay
. Sou
rces
are
tho
roug
hly
just
ified
and
ela
bor
ated
on
in u
niq
ue
man
ner.
Sour
ces
are
inte
gra
ted
into
the
p
aper
in a
log
ical
, effe
ctiv
e, a
nd
just
ified
man
ner.
Sou
rces
are
st
rong
ly r
elev
ant
to t
he e
ssay
. So
urce
s ar
e el
abor
ated
on.
Sour
ces
are
som
ewha
t in
teg
rate
d
into
the
pap
er e
ffect
ivel
y. S
ourc
es
are
som
ewha
t re
leva
nt t
o th
e es
say.
Sou
rces
are
par
tially
el
abor
ated
on.
Sour
ces
are
not
inte
gra
ted
into
th
e p
aper
effe
ctiv
ely,
or
no
sour
ces
are
pre
sent
. Sou
rces
are
irr
elev
ant
to t
he p
aper
or
not
just
ified
or
elab
orat
ed o
n.
Mec
hani
cs o
f W
ritin
g -C
orre
ct c
itatio
ns
-Fre
e of
gra
mm
ar
erro
rs
-Cle
ar, c
onci
se fo
rmal
la
ngua
ge
Essa
y is
free
of g
ram
mar
, sp
ellin
g,
pun
ctua
tion,
cita
tion,
and
oth
er
mec
hani
cal e
rror
s. E
ssay
is w
ritte
n w
ith s
tron
g, c
lear
, con
cise
, for
mal
la
ngua
ge.
Pap
er is
form
atte
d
corr
ectly
.
Essa
y ha
s 1-
3 g
ram
mat
ical
, sp
ellin
g, p
unct
uatio
n, c
itatio
n, o
r ot
her
mec
hani
cal e
rror
. Ess
ay is
w
ritte
n w
ith c
lear
and
con
cise
fo
rmal
lang
uag
e. P
aper
is
form
atte
d c
orre
ctly
.
Essa
y ha
s 3-
5 g
ram
mat
ical
, sp
ellin
g, p
unct
uatio
n, c
itatio
n, o
r ot
her
mec
hani
cal e
rror
s. P
aper
is
writ
ten
with
som
ewha
t cl
ear
lang
uag
e. P
aper
is s
omew
hat
form
atte
d c
orre
ctly
.
Essa
y ha
s m
any
erro
rs. P
aper
is
not
writ
ten
with
cle
ar, c
onci
se,
form
al la
ngua
ge.
Pap
er is
fo
rmat
ted
inco
rrec
tly.
Day 1 Homework
! ! Created'by:'Hillary'Miles'
Homework Extension: Constructing an Argument
Directions: In preparation for creating a persuasive essay, complete the below assignments. Be prepared to outline your persuasive essay in class on Day #2
1. Choose which side of the Persuasive Writing prompt you want to argue for. 2. Re-read Reading Passage #1 and Reading Passage #2. Highlight, underline, and note
quotations that you can use to support your argument in your persuasive writing essay. Bring your highlighted and noted readings back to class.
3. Write a rough draft of your thesis for your persuasive essay paper. Your thesis rough draft should be typed. You may consult the below thesis tips when constructing your rough argument.
Thesis Tips An effective thesis statement fulfills the follow ing criteria.
Your thesis should be:
Substantial - Your thesis should be a claim for which it is easy to answer every reader's question: "So what?"
Supportable - A thesis must be a claim that you can prove with the
evidence at hand (e.g., evidence from your texts or from your research). Your claim should not be outlandish, nor should it be mere personal
opinion or preference (e.g., "Frederick Douglass is my favorite historical figure.")
Precise - An effective thesis statement has been narrowed down from a
very broad subject. Your claim should not be too broad. Arguable - A thesis statement should not be a statement of fact or an
assertion with which every reader is likely to immediately agree. (Otherwise, why try to convince your readers with an argument?)
Relevant – Your thesis should answer the question or assignment
posed. Stay on topic.
Example: High school graduates should be required to take a year off to pursue community service projects before entering college in order to increase their maturity and global awareness.
(These Tips are adapted from the PURDUE OWL, an online resource you should be using as a writer!)
! ! Created'by:'Hillary'Miles'
Persuasive Essay Frame
Directions: Use your texts, notes, and research to fill out the Persuasive Essay Framework. You do not have to use complete sentences (except for your thesis sentence and topic sentences). This framework will be used to construct your Persuasive Essay.
Introduction
Hook (get readers attention):
Background information:
Thesis/Strong Main Argument:
First argument
Topic Sentence of Issue:
Point 1 for your argument #1:
Evidence from text/research:
Point 2 for your argument #1:
Evidence from text/research:
Connection back to thesis:
Second Argument
Topic Sentence of Issue:
Point 1 for your argument #2:
! ! Created'by:'Hillary'Miles'Evidence from text/research:
Point 2 for your argument #2:
Evidence from text/research:
Connection back to thesis:
Third Argument
Topic Sentence of Issue:
Point 1 for your argument #3:
Evidence from text/research:
Point 2 for your argument #3:
Evidence from text/research:
Connection back to thesis:
Opposing Viewpoint (Counter Argument)
Topic Sentence of opposing point to your argument:
Your rebuttal to the opposing viewpoint:
Evidence form text/research:
Connection back to thesis:
! ! Created'by:'Hillary'Miles'Conclusion
Restate thesis in different way: So What?/Real world connection: Solution: Final Impact statement: !!!Additional Notes:
Crea
ted
by: H
illary
Mile
s PEER
REV
ISIO
N W
OR
KSH
OP
Wr
iting
is an
ong
oing
pro
cess
; goo
d wr
iters
cons
ult w
ith o
ther
writ
ers
to im
prov
e th
eir w
riting
. In
this
Peer
Re
visio
n Wo
rksh
op, y
ou w
ill ta
ke o
n th
e ro
le of
bot
h AU
THOR
& C
ONSU
LTAN
T in
orde
r to
crea
te a
com
mun
ity o
f wr
iters
. A C
onsu
ltant
is n
ot a
blin
d ed
iting
serv
ice: y
ou s
hould
adv
ise a
nd C
ONSU
LT yo
ur a
utho
r, no
t cor
rect
them
wi
thou
t exp
lanat
ion.
Wor
ksh
op D
ire
ctio
ns:
1.
Mee
t with
you
r ass
igne
d pa
rtner
& s
wap
pape
rs.
2.
Read
you
r par
tner
’s p
aper
thro
ugh
two
times
. a.
Du
ring
the
1st r
eadi
ng:
-Writ
e no
tes
and
ques
tions
in th
e m
argi
ns o
f the
pap
er
-Hig
hlig
ht w
hat y
ou b
elie
ve is
the
auth
or’s
thes
is an
d m
ain
supp
ortin
g ar
gum
ents
-C
ircle
wor
ds th
at a
re m
isspe
lled,
use
d in
corre
ctly,
or s
houl
d be
swa
pped
for a
ne
w te
rm (d
o no
t sim
ply
corre
ct)
-Und
erlin
e se
nten
ces
that
sou
nd a
wkwa
rd, a
re s
truct
ured
inco
rrect
ly, o
r sho
uld
be re
writt
en.
-Sta
r pun
ctua
tion
erro
rs (d
o no
t sim
ply
corre
ct)
b. D
urin
g th
e 2n
d rea
ding
:
-Fill
out A
REA
1 &
AREA
2 o
f the
Pee
r Rev
ision
Che
cklis
t 3.
Afte
r you
and
you
r par
tner
hav
e ea
ch c
ompl
eted
#1
& #
2, m
eet b
ack
up fo
r a c
onsu
ltatio
n co
nfer
ence
. a. S
wap
back
you
r pap
ers;
eac
h co
nsul
tant
sho
uld
give
the
auth
or th
eir f
illed
out P
eer
Revis
ion
Chec
klist
. b.
Rev
iew
pape
r 1, t
he c
onsu
ltant
sho
uld
advis
e th
e au
thor
on
thei
r not
es a
nd
nota
tions
from
thei
r firs
t rea
ding
of t
he p
aper
, and
on
thei
r pee
r rev
ision
che
cklis
t fro
m th
eir s
econ
d re
adin
g of
the
pape
r. Th
e co
nsul
tant
and
aut
hor s
houl
d di
scus
s th
e wr
itten
adv
ice a
nd re
com
men
datio
ns.
c. Ne
xt, t
he c
onsu
ltant
and
aut
hor s
houl
d sw
itch
role
s to
revie
w pa
per 2
in th
e sa
me
man
ner a
s ab
ove.
4.
Onc
e al
l ste
ps o
f pee
r rev
ision
are
com
plet
e, g
o ba
ck to
you
r ind
ividu
al w
ritin
g st
atio
ns. T
he
auth
or s
houl
d no
w fill
out
ARE
A 3
on th
e Pe
er R
evisi
on C
heck
list f
rom
thei
r con
sulta
nt.
5. W
ith a
ny ti
me
lefto
ver,
the
auth
or s
houl
d st
art t
o re
vise
and
edit
thei
r pap
er u
sing
reco
mm
enda
tions
from
thei
r Pee
r Rev
ision
Che
cklis
t.
**TH
E P
EER
REV
ISIO
N C
HEC
KLIS
T SH
OUL
D B
E G
IVEN
TO
TH
E A
UTH
OR
UP
ON
CO
MP
LETI
ON
. WH
EN T
HE
AUT
HO
R H
AN
DS IN
TH
EIR
FIN
AL
DRA
FT, T
HEY
MUS
T A
TTA
CH
THEI
R T
HES
IS R
OUG
H D
RA
FT, P
ERSU
ASI
VE
ESSA
Y F
RA
ME,
ESS
AY
RO
UGH
DR
AFT
, &
PEE
R R
EVIS
ION
CH
ECKL
IST
TO T
HE
BA
CK O
F TH
EIR
FIN
AL
DRA
FT**
PEER
REV
ISIO
N C
HEC
KLI
ST
Aut
hor
Nam
e:__
____
____
____
____
____
____
Cons
ulta
nt N
ame:
____
____
____
____
____
____
___
Title
of
Wor
k:__
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
____
__
ARE
A 1-
CONS
ULTA
NT: W
RITI
NG C
ONTE
NT C
ONCE
RNS
Ques
tions
for
Con
sulta
nt
Cons
ulta
nt A
nsw
ers
Com
men
ts &
Adv
ice
to A
utho
r
What
is th
e th
esis
or m
ain
argu
men
t of t
he e
ssay
?
What
are
the
sub-
poin
ts, o
r su
ppor
ting
argu
men
ts fo
r the
th
esis
of th
e es
say?
Are
they
cle
arly
orga
nize
d?
Who
is th
e m
ain
audi
ence
for
this
essa
y? D
oes
the
auth
or
capt
ure
the
read
er/a
udie
nce
atte
ntio
n an
d in
tere
st?
Does
the
auth
or c
onvin
ce y
ou
to ta
ke th
eir s
ide
of th
e ar
gum
ent?
How
per
suas
ive is
th
e au
thor
?
What
is y
our f
avor
ite p
art o
f th
e es
say?
Whi
ch p
art i
s m
ost
well w
ritte
n?
ARE
A 2
-COU
NSUL
TANT
: W
RITI
NG M
ECHA
NICS
CON
CERN
S Y/
N A
rea
of W
ritin
g Co
mm
ents
to A
utho
r
Gr
amm
ar: P
unct
uatio
n, s
ente
nce
stru
ctur
e,
spel
ling,
and
cap
italiz
atio
n ar
e co
rrect
.
Fo
rmat
: The
aut
hor a
dher
ed to
the
corre
ct
assig
nmen
t for
mat
ting.
Wo
rd C
hoice
: The
aut
hor u
ses
word
s ap
prop
riate
ly to
con
tribu
te to
text
mea
ning
.
ARE
A 3
: [TO
BE
ANS
WER
ED B
Y TH
E A
UTHO
R]
How
I pla
n to
use
my
cons
ulta
nt’s
adv
ice in
my
final
dra
ft:
1! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*
English Composition & Techniques of Writing Citing Sources, Creating Argument, & Persuasive Writing Unit Test
Test Directions: Complete all 4 parts of this test (multiple choice, fill in the blank, short answer, and essay). Circle or write you answers on this test booklet. When you are complete, hand in all test papers (including scrap paper) to the teacher.
Student Name:______________________________________________
Class Period:_______________________________________________
Date:______________________________________________________
Student Grade: Teacher Comments:
2! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*PART 1: MULTIPLE-CHOICE: Directions: Read the question thoroughly. Choose the best answer provided.
CITING SOURCES: 1. Using the given information below, select the correct in-text citation: Citation Style: MLA
Resource Type: Book Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Page Number: 29
A. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser, 29) B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 2001). D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 29).
2. Using the given information below, select the correct in-text citation: Citation Style: APA
Resource Type: Book Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Page Number: 29
A. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser, 2001). B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser 2001) D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 2001).
3. Using the given information below, select the correct citation:
Citation Style: APA Resource Type: Book
Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Publisher: Houghton Mifflin Publisher location: New York, NY
A. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. B. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin C. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin D. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY
4. Using the given information below, select the correct citation:
Citation Style: MLA Resource Type: Book
Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Publisher: Houghton Mifflin Publisher location: New York, NY
A. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY
B. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin C. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. D. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin
3! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*5. In MLA style format, how should your Works Cited list be arranged?
A. Alphabetically, by author’s first name B. Chronologically, by how you use them in the paper C. Chronologically, by publication year D. Alphabetically, by author’s last name.
TECHNIQUES OF PERSUASIVE WRITING:
6. Identify what technique of persuasion is used in the passage below:
“According to a recent study, Americans get 11 percent of their calories, on average, from fast food”
A. Call to action B. Appeal to emotions C. Sex appeal D. Statistics, figures, or charts
7. Identify what technique of persuasion is used in the passage below:
“For the purposes of this article, let’s simply stipulate that wholesome foods are environmentally superior. But let’s also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farm”
A. Sex appeal B. Fear tactics/insecurities C. Personal pronouns D. Repetition
8. Identify what technique of persuasion is used in the passage below:
“Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories of flavor are far more significant than their differences. Both are man-made additives that give most processed food most of its taste.”
A. Hypothetical for the reader B. Celebrity endorsement C. Snob appeal D. Bandwagon
9. Identify what technique of persuasion is used in the passage below:
“In addition to being the world’s largest flavor company, IFF manufactures the smell of six of the ten best-selling fine perfumes in the United States, including Estee Lauder’s Beautiful, Clinique’s Happy, Lanco me’s Tre sor, and Calvin Klein’s Eternity, It also makes the smell of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All of these aromas are made through the same basic process: the manipulation of volatile chemicals to create a particular smell. The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner”
A. Snob appeal B. Negative comparison C. Something for nothing D. Counter argument-rebuttal
4! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*ANALYZING TEXT FOR ARGUMENT:
10. Identify Eric Schlosser’s main argument from Fast Food Nation. Choose the best answer.
A. Eric Schlosser exposes the corruption and health implications of processed and fast foods. He argues against eating processed and fast foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of fast food industries to support his argument.
B. Eric Schlosser exposes the corruption and health implications of whole foods. He argues against eating whole foods, using the high rate of obesity, the high price of whole foods, and the safety and innovation of artificial flavoring to support his argument.
C. Eric Schlosser argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.
D. Eric Schlosser argues for the inclusion of fast food in school lunches. He supports his argument by citing the convenience of fast food, the low cost of supplying fast food for school districts, and the health benefits of fast food options.
11. Identify David H. Freeman’s main argument from “How Junk Food Can End Obesity.” Choose
the best answer. A. David H. Freeman exposes the corruption and health implications of processed foods. He argues against
eating processed foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of processed food industries to support his argument.
B. David H. Freeman argues against the whole-food movement. He argues that processed foods and healthy fast food options can help end the problem of obesity in America through realistic, and obtainable means. He supports his argument by citing the economical and cultural benefits of processed foods in curing obesity.
C. David H. Freeman argues against the processed foods movement. He argues that eating whole-foods and avoiding processed foods can help end the problem of obesity in America. He supports his argument by citing the medical and environmental benefits of whole-foods on obesity rates and the planet.
D. David H. Freeman argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.
PART 2: FILL IN THE BLANK Directions: Read the sentence or description carefully. Write in the answer. There is only one possible answer for each blank.
CITATION STYLE: 12. In MLA style format, the page that contains a list of your sources is called: ____________________________ 13. In APA style format, the page that contains a list of your sources is called: _____________________________
TECHNIQUES OF PERSUASION:
14. When an author presents an opposing viewpoint to their argument (counter argument), the author
refutes the counter argument through a:_______________________
15. The main argument of the persuasive writing piece, which should be substantial, supportable,
precise, arguable, and relevant, is called the:____________________
16. When a persuasive writer specifically chooses to use strong, emotionally charged descriptions of
ideas and concepts, he is using: ______________________________
5! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*VOCABULARY FROM THE UNIT:
17. A statement that describes the opinions or goals of a certain person or group: ___________________ 18. Unsure, uncertain, or likely to be wrong: ____________________ 19. The showing of strong, often angry feelings and emotions: ______________________ 20. To criticize a person’s character or opinion by suggesting that they are not honest and not trustworthy:___________ 21. Strange or unusual in way that is surprising or difficult to understand: _________________________ 22. Literary technique in which two or more ideas or concepts are placed side by side in order to highlight comparisons
and contrasts: ___________________
23. Based on random choice or personal whim, rather than any reason or system: ______________________ 24. Reduce in quality or extent, or impose a restriction on: _____________________ 25. Promoting or causing excessive weight gain: ___________________________ PART 3: SHORT ANSWERS Directions: Answer the follow questions or prompts in complete sentences.
CONSTRUCTING & EVALUATING ARGUMENT:
26. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.
You should make up your own supporting arguments. Topic: Students should not be allowed to carry smartphones in school Argument: Argue AGAINST the topic (Students SHOULD be allowed)
6! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*27. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.
You should make up your own supporting arguments. Topic: Students should be allowed to leave the school campus for lunch. Argument: Argue FOR the topics (Students SHOULD be allowed) 28. According to David H. Freeman’s persuasive article, “How Junk Food Can End Obesity,” what are the pros and
cons of using whole-foods to lower obesity rates? List at least 2 pros and 4 cons in bullet format. 29. Compare and contrast Eric Schlosser’s use of persuasion in Fast Food Nation with David H. Freeman’s use of
persuasion in “How Junk Food Can End Obesity.” In a 3-5 sentence complete paragraph, do not just compare and contrast the content of their texts, but how they convince their reader to support their argument (persuasive techniques).
7! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*30. Based upon your readings from Eric Schlosser and David H. Freeman, how do you believe Americans can lower
rates of obesity? In a complete 3-5 sentence paragraph, propose a possible solution to the obesity epidemic in America. Be sure to include a strong thesis argument in your paragraph.
APPLYING PERSUASIVE EVALUATION: Directions: Use the image below to answer the following 2 short answer questions.
Image text: REAL FOOD DOESN’T HAVE A LABEL 31. Evaluate the above picture. What message is the picture trying to convey? How does it convince its reader? Answer
in a 3-5 sentence paragraph 32. Evaluate the above picture. Using arguments and concepts from Eric Schlosser and David H. Freeman, write a short
paragraph (3-5 sentences) either agreeing or disagreeing with the pictured quote.
8! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*PART 4: ESSAY Essay Directions:
Write a persuasive 4-paragraph essay in response to the following prompt. Your essay should have a strong thesis sentence, clearly outlining your argument and sub arguments. You should have at least 2 supporting arguments for your main argument. You must have a short introduction, counter argument and rebuttal, and conclusion within your essay. Be sure to use techniques of persuasion. It is recommended that you pull ideas and concepts from “How Junk Food Can End Obesity” and Fast Food Nation, but you may also cite other sources you have read. You will be evaluated based on the persuasive quality of your essay.
Essay Prompt:
Should vending machines be banned in schools? Argue either FOR or AGAINST the banning of vending machines in schools.
ESSAY: Please write below on paper provided.
9! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*ADDITIONAL SPACE FOR YOUR ESSAY:
1! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*-------------------ANSWER KEY----------------
English Composition & Techniques of Writing Citing Sources, Creating Argument, & Persuasive Writing Unit Test
Test Directions: Complete all 4 parts of this test (multiple choice, fill in the blank, short answer, and essay). Circle or write you answers on this test booklet. When you are complete, hand in all test papers (including scrap paper) to the teacher.
Student Name:______________________________________________
Class Period:_______________________________________________
Date:______________________________________________________
Student Grade: ANSWER KEY Teacher Comments:
2! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*PART 1: MULTIPLE-CHOICE: Directions: Read the question thoroughly. Choose the best answer provided.
CITING SOURCES: 1. Using the given information below, select the correct in-text citation: Citation Style: MLA
Resource Type: Book Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Page Number: 29
A. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser, 29) B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 2001). D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 29).
2. Using the given information below, select the correct in-text citation: Citation Style: APA
Resource Type: Book Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Page Number: 29
A. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser, 2001). B. Commonly, substances used to make perfume are also used in artificial flavoring (Schlosser 29). C. Commonly, substances used to make perfume are also used in artificial flavoring. (Schlosser 2001) D. Commonly, substances used to make perfume are also used in artificial flavoring (Fast Food Nation, 2001).
3. Using the given information below, select the correct citation:
Citation Style: APA Resource Type: Book
Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Publisher: Houghton Mifflin Publisher location: New York, NY
A. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. B. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin C. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin D. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY
4. Using the given information below, select the correct citation:
Citation Style: MLA Resource Type: Book
Author: Eric Schlosser Title: Fast Food Nation
Publication Year: 2001 Publisher: Houghton Mifflin Publisher location: New York, NY
A. Eric Schlosser. “Fast Food Nation.” 2001. Houghton Mifflin. New York, NY
B. Eric Schlosser. Fast Food Nation. 2001. NY. Houghton Mifflin C. Schlosser, Eric. Fast Food Nation. New York: Houghton Mifflin, 2001. Print. D. Schlosser, E. (2001). Fast Food Nation. New York, NY: Houghton Mifflin
3! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*5. In MLA style format, how should your Works Cited list be arranged?
A. Alphabetically, by author’s first name B. Chronologically, by how you use them in the paper C. Chronologically, by publication year D. Alphabetically, by author’s last name.
TECHNIQUES OF PERSUASIVE WRITING:
6. Identify what technique of persuasion is used in the passage below:
“According to a recent study, Americans get 11 percent of their calories, on average, from fast food”
A. Call to action B. Appeal to emotions C. Sex appeal D. Statistics, figures, or charts
7. Identify what technique of persuasion is used in the passage below:
“For the purposes of this article, let’s simply stipulate that wholesome foods are environmentally superior. But let’s also agree that when it comes to prioritizing among food-related public-policy goals, we are likely to save and improve many more lives by focusing on cutting obesity—through any available means—than by trying to convert all of industrial agriculture into a vast constellation of small organic farm”
A. Sex appeal B. Fear tactics/insecurities C. Personal pronouns D. Repetition
8. Identify what technique of persuasion is used in the passage below: “Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You’ll find “natural flavor” or “artificial flavor” in just about every list of ingredients. The similarities between these two broad categories of flavor are far more significant than their differences. Both are man-made additives that give most processed food most of its taste.”
A. Hypothetical for the reader B. Celebrity endorsement C. Snob appeal D. Bandwagon
9. Identify what technique of persuasion is used in the passage below:
“In addition to being the world’s largest flavor company, IFF manufactures the smell of six of the ten best-selling fine perfumes in the United States, including Estee Lauder’s Beautiful, Clinique’s Happy, Lanco me’s Tre sor, and Calvin Klein’s Eternity, It also makes the smell of household products such as deodorant, dishwashing detergent, bath soap, shampoo, furniture polish, and floor wax. All of these aromas are made through the same basic process: the manipulation of volatile chemicals to create a particular smell. The basic science behind the scent of your shaving cream is the same as that governing the flavor of your TV dinner”
A. Snob appeal B. Negative comparison C. Something for nothing D. Counter argument-rebuttal
4! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*ANALYZING TEXT FOR ARGUMENT:
10. Identify Eric Schlosser’s main argument from Fast Food Nation. Choose the best answer.
A. Eric Schlosser exposes the corruption and health implications of processed and fast foods. He argues against eating processed and fast foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of fast food industries to support his argument.
B. Eric Schlosser exposes the corruption and health implications of whole foods. He argues against eating whole foods, using the high rate of obesity, the high price of whole foods, and the safety and innovation of artificial flavoring to support his argument.
C. Eric Schlosser argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.
D. Eric Schlosser argues for the inclusion of fast food in school lunches. He supports his argument by citing the convenience of fast food, the low cost of supplying fast food for school districts, and the health benefits of fast food options.
11. Identify David H. Freeman’s main argument from “How Junk Food Can End Obesity.” Choose
the best answer. A. David H. Freeman exposes the corruption and health implications of processed foods. He argues against
eating processed foods, using the uncleanliness of meat, the artificiality of ingredients, and the industrial corruption of processed food industries to support his argument.
B. David H. Freeman argues against the whole-food movement. He argues that processed foods and healthy fast food options can help end the problem of obesity in America through realistic, and obtainable means. He supports his argument by citing the economical and cultural benefits of processed foods in curing obesity.
C. David H. Freeman argues against the processed foods movement. He argues that eating whole-foods and avoiding processed foods can help end the problem of obesity in America. He supports his argument by citing the medical and environmental benefits of whole-foods on obesity rates and the planet.
D. David H. Freeman argues against the inclusion of fast food in school lunches. He supports his argument by citing the corrupt profit increase of fast food companies, the health issues with fast food meats, and the high rates of childhood obesity.
PART 2: FILL IN THE BLANK Directions: Read the sentence or description carefully. Write in the answer. There is only one possible answer for each blank.
CITATION STYLE: 12. In MLA style format, the page that contains a list of your sources is called: Works Cited Page 13. In APA style format, the page that contains a list of your sources is called: References, or references page
TECHNIQUES OF PERSUASION:
14. When an author presents an opposing viewpoint to their argument (counter argument), the author
refutes the counter argument through a: rebuttal
15. The main argument of the persuasive writing piece, which should be substantial, supportable,
precise, arguable, and relevant, is called the: thesis
16. When a persuasive writer specifically chooses to use strong, emotionally charged descriptions of
ideas and concepts, he is using: loaded language
5! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*VOCABULARY FROM THE UNIT:
17. A statement that describes the opinions or goals of a certain person or group: Manifesto 18. Unsure, uncertain, or likely to be wrong: dubious 19. The showing of strong, often angry feelings and emotions: vehement 20. To criticize a person’s character or opinion by suggesting that they are not honest and not trustworthy: impugn 21. Strange or unusual in way that is surprising or difficult to understand: uncanny 22. Literary technique in which two or more ideas or concepts are placed side by side in order to highlight comparisons
and contrasts: juxtaposition 23. Based on random choice or personal whim, rather than any reason or system: arbitrary 24. Reduce in quality or extent, or impose a restriction on: curtail 25. Promoting or causing excessive weight gain: obsogenic PART 3: SHORT ANSWERS Directions: Answer the follow questions or prompts in complete sentences.
CONSTRUCTING & EVALUATING ARGUMENT:
26. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.
You should make up your own supporting arguments. Topic: Students should not be allowed to carry smartphones in school Argument: Argue AGAINST the topic (Students SHOULD be allowed)
Thesis will vary in structure, but the thesis should be: substantial, supportable, precise, arguable, and relevant.
Example thesis: The use of smartphones in school can allow students to integrate their education with technology. Students should be allowed to use smartphones during school because cellphone use allows students to communicate with teachers, to collaborate with peers, and to engage with educational apps
6! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*27. Using the provided information below, construct a well-written thesis, adhering to the 5 thesis guidelines from class.
You should make up your own supporting arguments. Topic: Students should be allowed to leave the school campus for lunch. Argument: Argue FOR the topics (Students SHOULD be allowed)
Thesis will vary in structure, but the thesis should be: substantial, supportable, precise, arguable, and relevant.
Example thesis: Students should be allowed to leave school for lunch because it allows students to take a healthy break from the school, enables students time to go home to see family or get supplies, and promotes student independence and responsibility.
28. According to David H. Freeman’s persuasive article, “How Junk Food Can End Obesity,” what are the pros and
cons of using whole-foods to lower obesity rates? List at least 2 pros and 4 cons in bullet format. Possible discussion points for answers:
Pros: -promotes weight loss when eaten exclusively -good for the environment -less chemicals, fats, and salts
Cons: -very inexpensive, marketed toward the wealthy - higher calories, example of the 500 cal green juice and 150 cal McDelight -inaccessible in diverse and low SES neighborhoods, “food deserts” -people who are already obese are unlikely to switch exclusively to whole foods -bandwagon fad, not all foods labeled “wholesome” are “whole”
29. Compare and contrast Eric Schlosser’s use of persuasion in Fast Food Nation with David H. Freeman’s use of
persuasion in “How Junk Food Can End Obesity.” In a 3-5 sentence complete paragraph, do not just compare and contrast the content of their texts, but how they convince their reader to support their argument (persuasive techniques).
Possible discussion points for answers:
-Schlosser mainly uses startling facts, loaded language, fear tactics/insecurities, snob appeal, and andotal stories and vingettes in order to “scare” and “educate” the reader into the controversy, uncleanliness, and “truth” behind processed foods and meats - Similar to Schlosser, Freeman also uses many acedotal stories and vingettes, in contrast to Schlosser, Freeman commonly uses an appeal to the common man, thought provoking questions, personal pronouns, and call to action in order to present a “realistic” proposal for solving the issues of obesity, arguing for processed and fast foods. Freeman also deconstructs the “snob appeal” that schlosser and other whole food movement writers use
7! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*30. Based upon your readings from Eric Schlosser and David H. Freeman, how do you believe Americans can lower
rates of obesity? In a complete 3-5 sentence paragraph, propose a possible solution to the obesity epidemic in America. Be sure to include a strong thesis argument in your paragraph.
Responses will greatly vary. Students should include a strong thesis that is substantial, supportable, precise, arguable, and relevant. Student’s responses should be creative, yet realistic.
APPLYING PERSUASIVE EVALUATION: Directions: Use the image below to answer the following 2 short answer questions.
Image text: REAL FOOD DOESN’T HAVE A LABEL 31. Evaluate the above picture. What message is the picture trying to convey? How does it convince its reader? Answer
in a 3-5 sentence paragraph Possible Discussion point answers:
-suggesting that only foods without labels are “real” -suggests only fruits and vegetables can be considered real foods -suggests that farmers markets, whole foods markets, or local markets which commonly don’t use marketing or labels are more “real” than big grocery story products -attack the business and corporation of big food companies -uses a variety of food colors to make the message appealing and “cool”
32. Evaluate the above picture. Using arguments and concepts from Eric Schlosser and David H. Freeman, write a short
paragraph (3-5 sentences) either agreeing or disagreeing with the pictured quote.
Response varies depending on which side the student takes. Schlosser would agree with this picture because it suggests eating “natural” foods and not fast foods or big corporation foods which have labels, Freeman would disagree with this picture, because it claims that processed foods, foods with labels, and even “healthy” foods with labels aren’t “real” foods. Students should cite specific examples from either of the articles
8! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*PART 4: ESSAY Essay Directions:
Write a persuasive 4-paragraph essay in response to the following prompt. Your essay should have a strong thesis sentence, clearly outlining your argument and sub arguments. You should have at least 2 supporting arguments for your main argument. You must have a short introduction, counter argument and rebuttal, and conclusion within your essay. Be sure to use techniques of persuasion. It is recommended that you pull ideas and concepts from “How Junk Food Can End Obesity” and Fast Food Nation, but you may also cite other sources you have read. You will be evaluated based on the persuasive quality of your essay.
Essay Prompt:
Should vending machines be banned in schools? Argue either FOR or AGAINST the banning of vending machines in schools.
ESSAY: Please write below on paper provided.
Student responses will vary depending on which side they choose, and which supporting arguments they choose. Student should have a strong thesis that is substantial, supportable, precise, arguable, and relevant. Students should include techniques of persuasion (from the techniques of persuasion handout) Students should pull supporting ideas from the articles they have read Students supporting arguments should be persuasive and realistic:
EX: SHOULD BE BANNED because: unhealthy/promotes obesity/cost money/class differences of who can buy/education distraction/litter in school. And many more… EX: SHOULD NOT BE BANNED because: can allow students to stay fueled throughout the day, can help busy students who don’t have time or a family to pack them snacks or lunch, allows students to get snacks or food to eat after school and before after school activities, can help the school raise money, and many more…..
Students essay should be structured similar to this format:
Paragraph 1:Introduction: HOOK
Background Strong Thesis Paragraph 2: Topic sentence Supporting arguments Techniques of persuasion within this paragraph Paragraph 3: Topic sentence Counter argument Rebuttal Techniques of persuasion within this paragraph Paragraph 4: Conclusion Restatement of thesis argument with supporting arguments Call or action or technique of persuasion SO WHAT? Or relation to future Strong concluding sentence
9! ! ! ! ! ! ! ! ! ! ! ! Department:*English*Class:*English*Composition*&*Techniques*of*Writing*
Unit:*Citing*Sources,*Creating*Argument*&*Persuasive*Writing*Teacher:*Ms.*Miles*
Grade*Level:*11F12*elective*ADDITIONAL SPACE FOR YOUR ESSAY: