Annotated Bibliography

This is a collaborative bibliography for a research project being completed by Julianne Janocha, Olivia Orlando and myself.

KidsHeath from Nemours. (1995-2011). The Nemours Foundation. Retrieved from:
             http://kidshealth.org/parent/medical/index.html#cat132

The website “KidsHeath” contains educational information about all sorts of allergies and medical problems.  There are tabs for parents, kids and teens to click on to learn about information relevant to them.  The website covers a wide range of topics including, “infections, emotions and behavior, growth and development, nutrition and fitness” etc.  This website may be a valuable source because it has information on medical conditions, food allergies and the implications of dealing with food restrictions.  Under the tab for medical conditions there is information on celiac disease and questions related to the disease.  The website does a nice job of explaining what exactly a food allergy is and what it is not.  

Lynch, Jessie. Personal Interview. 11 APR 2011.

In this interview Jessie talks about her experience having Celiac Disease.  She was interviewed in her home in Washington  Township on Monday April 11, 2011.  I went into the interview hoping to learn about her food allergy and how the food industry has helped or been a challenge to her.  Other than that there were no big expectations for the interview other than to find out about the gluten-free life.  In the conversation she talks about how she came to be diagnosed, living with the side effects of the disease and how she lives a gluten-free life as a result of the disease.  This disease has had a huge effect on how she eats.   

Mason, Elizabeth. Personal Interview. 13 APR 2011.

Elizabeth was interviewed on April 13, 2011 on the upper level of the Education Building at Rowan University.  She was interviewed about her dairy allergy and her inability to eat beef products.  She discussed her daily struggles with eating.  Liz discussed ways she goes out to eat and different recipes she uses at home.  She also explained exactly what her allergy is and when she discovered it.  With this interview I will be able to use it efficiently toward my project.  Our group is looking into food allergies and the struggles these people go through every day with their eating habits.  Liz allowed us to look into food chains like McDonald's and explained to us how she is unable to eat there.  Their french fries are dipped in beef oil before they are fried so she can not eat them.  This interview is extremely helpful with the projects outcome because it focused on our topic for the most part.  There were some distractions considering we were in a public place, but other than that our goals were met.

Melnick, Meredith. "Survey: Many Restaurant Workers Don't Understand Food Allergies." Time: Healthland 15 Apr        
    2011: n. pag. Web. 21 Apr 2011. <http://healthland.time.com/2011/04/15/many-restaurant-staff-dont-
    understand-food-allergies/

This survey was given to British restaurant owners and workers.  The statistics of how many of them knew how to handle food allergies.  Most of the workers thought that their customers could pick off common allergins such as nuts off their plates.  Other workers thought that if their customers cunsumed water they would lessen the allergic reaction.  After reading this article it makes me nervous for people with food restrictions when they have to go out to eat.  People who work in the restaurant business should know about food allergies as much as they should know about CPR.    

Peters Lowell, J. (2005). The Gluten-Free Bible: The Thoroughly Indispensable Guide to Negotiating Life Without    
                Wheat.  Henry Holt and Company, LLC. New York.   

“The Gluten-Free Bible” discusses everything you would want to know about living a gluten-free lifestyle.  The information in the book covers everything from how to eat, what to eat, effects of the diet, and practical tips for living this life.  The book is written by Jax Peters Lowell who discusses his own experience living with celiac disease which has forced him to live the gluten-free life.  The book is written in a conversational tone and is easy for anyone to learn about all the ins and outs of living with celiac disease.  

Rudnicki, Kelly. Vegan Baking Classics. Chicago, IL: Surrey Books, 2010. Print.

This is a cook book for vegans.  It is helpful for people who can not, or choose not to, eat dairy or certain meat products.  The cook book is broken up into two parts.  The first part discusses vegan baking tips and advice, while the second part gives recipes.  The tips section is broken up into the top dairy and egg-free ingredients; top baking hints; top dairy substitutes; top egg substitutes; and favorite baking tools.  The recipes section is broken up into quick breads, muffins, and more; biscuts, scones, and yeast breads; cookies and bars; cakes and cupcakes; crisps, pies, and other fruit desserts; and other sweet treats.  We will use the cook book to compare a recipe for a vegan against a recipe for a person with no food restrictions.   

Singh, Jatinder, and Mark Clark. "Food Allergy."eMedicine Health. N.p., 2011. Web. 20 Apr 2011.
   <http://www.emedicinehealth.com/food_allergy/article_em.htm>.

This article is an overview of food allergies.  The article gives symptoms, statistics, and the difference between food allergies and food intolerence.  The symptoms of food allergies can be skin rash, nausea, diarreha, cramping, and vomiting.  Other, more life threatening symptoms can occur too.  Some statistics the article gives are 25% of people think they have a food allergy when in reality only 2.5% of adults have one.  The rest have a food intolerence.  A food intolerence is an undesirable reaction to a particular food.  Two examples of  food intolerances are lactose and MSG.  This article is helpful because of its differences between food allergies and food intolerences.   

Class Readings Bibliography

This is an annotated bibliography for readings done during class.

Berry, Wendell. "The Pleasures of Eating." Center for Ecoliteracy, 1990. Web. 31 Mar 2011     
    <http://www.ecoliteracy.org/essays/pleasures-eating>. 

   This piece is about how people no longer care about what they are eating. They don’t care where it comes from or how it gets there as long as it’s cheap and quick. The author talks about how there is no longer a connection between farming and eating for most people. He also discusses about how poorly the food industry treats animals and how we overlook it. We don't want to think about how the animals were raised because it grosses us out.  He says that he doesn’t like the fact that the animals we eat are raised and live horrible lives so we can eat. I know many people agree but it is easier just to ignore it.  He lists seven ways that we can eat more responsibly which include participating in food production, preparing your own food, learn where food comes from and buy locally, buy from farms, learn about production, learn about farming and learn about food species. The title of this piece is "The Pleasures of Eating" and we should take pleasure in our food and not just eat whatever is out there because we 'have to eat'.

Brown, Cynthia Stokes. "Chapter 3." Like It Was: The Complete Guide to Oral History. New York, NY: Teachers and 
    Writers Collaborative, 1988. 31-49.Print.

This piece was a chapter in a book about oral history. The chapter was all about conducting an interview, it really describes the process well. It gives tips on who to interview and making sure the person is relevant to your topic. It tells you to decide what type of piece you want to write in order to create questions relevant to your piece. Next, it goes over creating questions. You are to create a list of questions, not too detailed, to ask the interviewee. An interview is like a conversation though, not interrogation, so allow the interview to be guided by conversation. It is not essential that you rigidly stick to the questions. It finishes off with some important tips like practicing your questions to shake the nerves before the interview and how to edit your piece down. It is a very complete and useful guide to conducting an interview.

Clandinin, D. Jean, and F. Michael Connelly.Narrative Inquiry: Experience and Story in Qualitative Research. San     
        Francisco, CA: Jossey-Bass Publishers, 2000. 49-62. Print.

This piece is about exploring the research method of narrative inquiry and what narrative inquirers do and don't do. "Just as Schwab made clear that he was not setting out to define science nor even the methodology of science, we wish to make clear that we are not setting out to define narrative." Narrative inquiry is about researching through experience. It is not just about learning about others but also about yourself in the process.  In one of the examples a researcher is interviewing a group of educators. While reading through the transcript of an interview with a teacher a school-age memory is evoked. She uses this memory to tie into her research. The author touches on this experience as a natural part of narrative inquiry, "Working in this space means that we become visible with our own lived and told stories. Sometimes, this means that our own unnamed, perhaps secret, stories come to light as much as do those of our participants. "

Edwards, Martha. "McDonald's Smoothies: More Calories Than A Cheeseburger?." Aol.Health 14 JUL 2010: Web. 31
     Mar 2011. <http://www.thatsfit.com/2010/07/14/mcdonalds-smoothies-more-calories-than-a-cheeseburger/>.

    This is yet another article that unveils how another "healthy" option at McDonalds isn't such. How could a FRUIT smoothie possibly be bad? Well leave it to McDonalds to figure it out. This article talks about the fruit smoothies. It talks about how the smoothies have more calories than a cheeseburger and an enormous amount of sugar. It has too many calories to be a drink with a meal and not enough protien to serve as a meal as its own. Not the worst thing on the menu, but not the best either. 

Fontaine, Sheryl L., and Susan M. Hunter. Collaborative Writing in Composition Studies. Boston, MA: Thompson  
       Wadsworth, 2006. Print.

"Not All Writing Is Collaborative, but Collaboration Is at the Heart of All Writing." This piece talks about conversation and stories and how everyone has a different view of a situation. The authors talk about how conversation is collaboration and they use several examples to show this idea. Conversation, as a form of collaboration, is important because it can help you generate your own ideas. In another chapter, the authors go on to talk about collaborative writing. They talk about how it is important to divide up the work and decide on the tone of the piece. Then, once everyone is finished it is important to talk about (conversation!) what everyone has come up with to make sure it all makes sense and flows together.

Melnick, Meredith. "If You Thought Oatmeal Couldn't Be Bad For You, Guess Again." Time: Healthland 23 FEB 2011:
     Web. 31 Mar 2011. <http://healthland.time.com/2011/02/23/if-you-thought-oatmeal-couldnt-be-bad-
    for-you-guess-again/?artId=26481?cont?chn=us.>.

    In this article the author points out how the healthy option of McDonald's oatmeal is not quite as healthy as you might think. She talks about how it has a ridiculous amount of ingredients and costs more than a double cheeseburger. " Remarkably, McDonald's oatmeal contains more sugar than a Snickers bar and only 10 fewer calories than an Egg McMuffin."

Pollan, Michael. The Omnivore's Dilemma. New York, NY: The Penguin Press, 2006. Print.

This book is about "The Omnivore's Dilemma", which simply put is, "What should we eat for dinner?" The author discusses how this should be a simple question and how it once was but we have made it confusing and difficult over time. He begins talking about diet trends and how they often contradict each other. He says that this stems from the fact that we have no traditions when it comes to eating. Our eating habits change with the wind. People in other countries have been eating the same way for many years and they are better off because of it. He also touches on many of the things Food Inc. did such as the food industry and the farm industry and the value of corn. He says that many of our technologies go against nature. When eating a McNugget we no longer even associate it with a chicken. We need to get back to basics. We need to know where are food is coming from and make more of a connection with our food and farming.

Qualley, Donna. Turns of Thought: Teaching Composition as Reflexive Inquiry. Portsmouth, NH: Boynton/Cook        
     Publishers, Inc., 1997. 1-30. Print.

This piece is about writing and teaching writing. It is about not limiting yourself and thinking about writing in a reflective manner. It is about being open to your writing and thinking about in a conversational manner. The author discovers this all throughout her experience with writing. She talks about how she learned from her students as well as taught them. She also examines the difference between reflective writing and reflexive writing. Reflexive writing is "the act of turning back to discover, examine, and critique one's claims and assumptions in response to an encounter with another idea, text, person or culture. Reflection goes one way while reflexive goes two-ways.

Schlosser, Eric. Fast Food Nation: The Drak Side of the All-American Meal. Houghton Mifflin, 2000. 1-8. Print.

This piece is about the change society has made to eating an enormous amount of fast food. It says in 1970 Americans spent 6 billion dollars on fast food, and in 2000 they spent 110 billion. That's quite the jump in a 30 year period. The piece is the introduction to an entire book about fast food and the affects the industry has had on society. It talks about how fast food has not changed just our diets but also our workforce, economy and landscape. It talks about how McDonald's began the change of society and how the way food served at McDonalds is created and prepared would never happen in a kitchen at home. This article points out how fast food has changed the way we think, act and view the world.

Schneider, Stephen. "Good, Clean, Fair: The Rhetoric of the Slow Food Movement." College English. 70.4 (2008): 
    384-402. Print.

This piece is about where the Slow Food Movement began and what it means for us. There has been a push in the Slow Food Movement recently although it began in Italy in the 1970's. It's initial purpose was to avoid "degradation of culture and environment." Now the Slow Food Movement refers to the turning away from fast food and towards healthier options such as organics. This article touches on many of the other pieces we have read about the food industry. "In many ways, Slow Food can be seen as a response to what Michael Pollan has described as “the omnivore’s dilemma”—that is, what should one eat?" Slow Food also focuses on the culture of eating. It looks to bring food more to the forefront rather than looking at it as something we have to do. We shouldn't be stopping at McDonalds because we have to eat and we don't have much time, we should be creating food that is better for us because we enjoy eating and we want to be healthy.