Assignment A
ANNOTATED BIBLIOGRAPHY – Part Two
Using the source evaluation checklist below, create an annotated bibliography on each peer reviewed research article that you could potentially use in your literature review. Ten more of them are due this week. I have attached the first (5) that I have done.
While you are choosing and gathering your sources, keep a detail record of the source information. This will come in very handy when you need to go back and review sources.
Assignment B
Read Appendix A in your Practical Research Textbook on using Excel to keep track of Literature resources. Begin to set up your Excel workbook as described or prepare an alternate “system” of filing your resources that is workable for you. Begin your Organizational File using the first (5) sources you gathered last week. Write a report with a brief description of the system you are planning to utilize for organizing your work.
Annotative Bibliography
Blumenthal, BA, K., &Volpp, MD, PhD, K. G. (2010). Enhancing the Effectiveness of Food Labeling in Restaurants.Journal of the American Medical Association,303(6). Retrieved March 24, 2015, from http://jama.ama-assn.org/cgi/content/full/303/6/553
This article discusses how The Nutrition and Education Act of 1990 led to the abundant labeling of foods. Furthermore, it explains that calorie labeling can potentially be helpful but whether it is will largely depend on how it is implemented. The authors examine whether calorie labeling, as currently being applied in different cities and proposed nationally, will be effective in increasing healthy food choices.
Borgmeier, I., &Westenhoefer, J. (2009). Impact of different food label formats on healthiness evaluation and food choice of consumers: A randomized-controlled study. BMC Public Health,9, 184. Retrieved March 25, 2015, from http://www.biomedcentral.com/1471-2458/9/184
This article discusses the different types of formats when it comes to food labels. Also, how the placement of food labels, whether on the front or the back of certain products can deviate in the understanding of consumers. The author explains that there is only limited evidence, as to which format of a food label is best understood by consumers, helps them best to differentiate between more or less healthy food and whether these changes in perceived healthiness result in changes of food choice
Golan, E., Kuchler, F., Mitchell, L., Greene, C., & Jessup, A. (2001).Economics of Food Labeling.Economics of Food Labeling,24(2), 117-184. Retrieved March 25, 2015, from http://www.springerlink.com/
This article discusses federal interventions in food labeling. Often, proposed with the aim of achieving a social goal such as improving human health and safety, mitigating environmental hazards, averting international trade disputes, or supporting domestic agricultural and food manufacturing industries. The author of this journal traces the economic theory behind food labeling while presenting case studies in which the government has intervened in labeling.
Ruiz, R. (2009, September 17). Smart Choices Foods: Dumb As They Look? Forbes Magazine. Retrieved March 25, 2015, from http://www.forbes.com/2009/09/17/smart-choices-labels-lifestyle-health-foods.html
This article discusses the development of Smart Choices, a labeling initiative that stamps a green seal of approval on the front of food packaging to indicate healthier options to consumers. The author tells how these choices are low in calories but have no nutritional value.
Satia, J. A., Galanko, J. A., &Neuhouser, M. L. (2005). Food nutrition label use is associated with demographic, behavioral, and psychosocial factors and dietary intake among African Americans in North Carolina. Journal of the American Dietetic Association,105(3), 392-402. Retrieved March 25, 2015, from http://www.sciencedirect.com/science/article/pii/S0002822304018486
This article discusses the prevalence of nutrition label use and its association with demographic, behavioral, and psychological factors and diet among African-American adults. The author assessed nutrition label use, fruit and vegetable consumption, total and saturated fat intakes.
