• Black Men and Public Space by Brent Staples
  • and the ingredients are common household staples.
  • and to base the diet on wholegrain starchy staples, ..

The two essays, Brent Staples" "Black Men and Public Space," and Debra Dickerson's "Who Shot Johnny," are very much alike

Essays Related to Black Men and Public Space by Brent Staples

FREE Minnesota v Dickerson Essay - ExampleEssays

Essays Related to Minnesota v Dickerson
The Baptists were "dissenters." The Rev. Philip Slaughter, in his "Colonial Church of Virginia," says: "The Church of England, proscribed Protestant dissenters, and the dissenters, entered into a ‘solemn league and covenant’ to extirpate Episcopalians from the earth."

dickerson's "doublethink" ..

They support each other in that Staples talks about something that Dickerson goes into great detail about in her essay
Macrobiotic and raw‐food vegetarian diets, however, can be low in energy and especially bulky, making them totally inappropriate for children. Furthermore, an entirely raw‐food diet has been shown to cause 9% weight loss within 3 months, despite an apparently adequate energy intake, owing to poor macronutrient absorption (). This may also occur to some degree on a non‐macrobiotic vegetarian diet. A study by ) compared vegetarians with omnivores and reported that the average weight of the vegetarian subjects was significantly lower than that of the omnivores (60.8 kg 69.1 kg), but that the vegetarian diet supplied a significantly greater amount of energy than the omnivorous diet (3031 kcal/day 2627 kcal/day). The body mass indices (BMIs) of vegetarians and vegans are generally found to be 1–2 kg/m2 lower than matched omnivores (; ).

 

FREE dickerson's "doublethink" Essay - ExampleEssays

The overwhelming theme of Dickerson's essay is to inform the ..
Vegetarianism has become more popular in recent years, and a body of information is now emerging that provides an insight into the differences between those following an omnivorous diet and those following plant‐based diets. Despite the popular opinion that vegetarianism is a healthy option, there are some areas for concern and careful planning is necessary to ensure that the diet is well balanced.

stereotypes is one aspect characterizing Dickerson's "doublethink ..
In general, iron intakes of vegetarians and vegans are similar to or higher than those of meat‐eaters (; ; ; ; ; ) for all age groups (see Section 4 for further details). But female vegetarians, in particular, have lower iron stores, as indicated by serum ferritin levels, as the proportion absorbed from the diet may be less in vegetarians and vegans (; ; ). Consequently, they are more prone to iron‐deficiency anaemia (), particularly if menstrual losses are high. Nevertheless, haemoglobin or haemocrit concentrations are generally found to be normal in vegetarians in Western societies and adverse health effects of lower iron absorption have not been demonstrated (; ). An exception to this is macrobiotic vegetarians, who consume brown rice, rich in phytates, as their staple food, among whom an increased prevalence of iron deficiency anaemia has been reported ().


Essays Related to A Brother's Murder by Brent Staples

(i) Iron There is particular interest in the iron status of vegetarians and vegans because, in an omnivorous diet, meat provides a significant amount of highly bioavailable haem iron, and also because of the presence of other unidentified factors in meat (and also in fish and poultry), which promote iron absorption. ) showed that in a sample of 50 omnivorous children, meat provided 33% (3.2 mg) of total iron intake and 13–16% of the total (1.3–1.5 mg) was estimated to be in the form of haem iron. In a vegetarian diet, where meat is completely excluded, the iron present is only in the non‐haem form (unless fish is included). In addition, absorption may be impaired because vegetarian diets commonly contain dietary inhibitors of iron absorption (see ) such as phytates, as a result of greater consumption of legumes and wholegrains. Non‐haem iron is more sensitive to both inhibitors and enhancers of iron absorption. After following a vegetarian diet for 8 weeks, there was 70% lower non‐haem iron absorption than from an omnivorous diet followed by the same subjects in a crossover design study (). Despite previous reports of no adaptation in people who have consumed a vegetarian diet for several years (), Hunt and Roughead observed some partial physiological adaptation. Absorption of non‐haem iron is also enhanced by the presence of vitamin C, intake of which is usually increased when a vegetarian diet is consumed. Also, some food preparation techniques, such as soaking and sprouting beans, grains and seeds, and leavening of bread, can hydrolyse phytate and may improve iron absorption.

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Owing to the reduced bioavailability of iron in vegetarian diets, an upward adjustment of the recommended intake has been suggested. ) suggests that the US dietary recommendation for iron (for vegetarians) should be increased by 80%, to compensate for lower bioavailability, resulting in recommendations of 14 mg and 33 mg of iron daily for adult vegetarian men and premenopausal vegetarian women, respectively (the UK Reference Nutrient Intakes (RNIs) for iron are 8.7 mg and 14.8 mg for men and women, respectively) (). For premenopausal women this amount is unlikely to be obtained from dietary sources and implies a recommendation for iron supplementation. However, strategies to increase iron intakes must also consider the possible risks of excess dietary iron in terms of heart disease and possibly cancer (). Furthermore, supplementing with iron may interfere with bioavailability of copper or other minerals. The government's Scientific Advisory Committee on Nutrition (SACN) is currently reviewing dietary recommendations for iron, which is due to report in 2005. In the meantime, those who are most vulnerable to iron deficiency, women with high menstrual blood losses and infants, whether vegetarian or omnivorous, may benefit from monitoring of iron status and ensuring that steps are taken to ensure optimal iron intake and to limit dietary factors which inhibit iron absorption (also see Section 4).