Annotated Bibliography: Food High In Carbohydrates

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Annotated Bibliography:
Brody, Jane E. "The Fats You Don’t Need to Fear, and the Carbs That You Do." The New York Times. The New York Times, 19 Oct. 2015. Web. 27 Oct. 2015.
In Brody’s article, he explains what foods high in carbohydrates can do to one’s body and the misleading information that consumers seem to take in when selecting the foods they think are right for them. The reduced-fat and fat-free foods that consumers choose to buy are not necessarily the healthiest for people. In fact, she mentions how they contain refined sugars and starches that have supported the rise of obesity and Type 2 diabetes. Sugar is a simple carbohydrate that can be digested rapidly causing blood levels of glucose to rise. The intake of these refined substances
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He distinguishes the differences between the types of markets and what packages do for the people who chose to purchase them. Packaging varies amongst the countries; however, their ability to sell is still the same. They are constantly changing in order to satisfy the needs of consumers and fit in with all the new cultures. As industries evolve, packages become more competitive and producers begin to change their marketing strategies to appeal to the public. Although packaging is important to the marketplace, they can sometimes affect the identities of consumers and influence their choices to fit in with the current society. Mary Jane Bread uses their packaging as a way to gain customer satisfaction. Conveying images and words are displayed to draw consumers towards the product. The way it was packaged, you can assume that this product was aimed for customers who want a nutritional …show more content…
These issues show why Hine’s idea of packaging correlate to the reality of packaged products. There are a plethora of misleading information that consumers seem to take in when selecting the foods that they think are right for them. In Mary Jane bread, the low-fat labels on the packaging persuades consumers into thinking that fats are bad and less of it will improve the health of the product. The term low fat have been misleading to most individuals because society has a negative view on the anything associated with fat and a positive view on carbs. This however is not the case because sugar is a simple carbohydrate that can be digested rapidly causing high glucose blood levels and diseases such as Type 2 diabetes or obesity. Refined substances in white bread will eventually result in insulin resistance and fatty liver disease. Brody stresses the importance in distinguishing which fats and carbs are healthy for the body and which ones are not. Although all the information presented on the packaging is not necessarily true, manufacturers want their consumers to have a positive outlook on the product they are

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