it is important to note that there are different kinds of minerals, a total of 16 different minerals to be exact.

Minerals can be sourced in various different food we consume on a daily basis, some examples of foods containing minerals would be nuts and seeds (magnisium, zinc, phosphorous, etc)

Sheelfish (cooper, iron, etc)

Cruciferous vegitables (pottasium, calcium, etc)

Organ meets/eggs (selenium, protien, etc)

Beans, avocados, berries, yogourt are just other examples of sources of various different minerals our body requires.

Deficiency -

A lack of certain minerals can lead to weariness and health problems like brittle nails, depression, scaly, dry skin, and cramping in the muscles. Pale skin, dyspnea, lightheadedness, and unexplained headaches are symptoms of anemia, or an iron shortage. Serious illnesses like diabetes, hypertension, and migraine headaches can arise from a persistent mineral deficit. however it is important to mentions that there are other severities such as cancer, vision loss and various complications caused with the deficiency of minerals.

Excess -

Excessive intake of minerals, a condition known as mineral toxicity, can have detrimental effects on the body. Different minerals have varying toxicity levels, but in general, an excess can lead to adverse health outcomes. For instance, an overdose of essential minerals like iron can cause nausea, vomiting, and organ damage, while excessive intake of calcium may result in kidney stones and impaired absorption of other essential minerals. High levels of certain minerals, such as sodium, can contribute to hypertension and cardiovascular issues. Additionally, an imbalance of minerals like zinc or copper can disrupt the body's metabolic processes. It's crucial to maintain a balanced and varied diet to avoid excessive mineral intake and, if necessary, seek guidance from healthcare professionals to ensure optimal health and prevent potential complications.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840645/#:~:text=Minerals%20are%20vital%20components%20of,and%20other%20biologically%20active%20compounds.

https://medlineplus.gov/definitions/mineralsdefinitions.html

https://byjus.com/biology/deficiency-diseases/

https://www.webmd.com/diet/effects-of-taking-too-many-vitamins

National library of medicine

https://extension.okstate.edu/fact-sheets/minerals-and-the-body.html

Vitamins - Helps maintain teeth, bone, soft tissue, skin, etc, sourced from supplements and food like dairy products, nuts, seeds, eggs. Diffiecy can lead to excess fatigue, amenia, depression, etc. Excess is headache, nausia, diarrihea, etc.

Carbohydrates - Found in blood and cell, they are used in ceelular respiration that can be used for energy, large amount of carbohydrates are found in liver, too much carbohydrates results in gain weight, poor matabolic health and a rick of heart attacks, defieciency results in less energy in the body.

Fats - Gives body energy, protects organs, supports cell function and keeps blood pressure under control as well as help body abosrt nutrients. it can lead to obesity, clogs artery and certain type of cancer, deficiency can lead to vitamin deficiency, hair loss, and weaker immune system.

Protien - help build broken muscle and tissues, too much can lead to fatigue discomfort, nausia and heedaches, defficient can lead to sweeling and hair and skin problems.

- Dietary guidance has changed constantly since 1894 due to various factors.

- The four basic food groups introduced in 1956 were milk, meats, fruits and vegetables, and grains.

- The recommendations had major flaws, such as no distinction between refined and whole grains and no guidance on proportions.

- Over the years, the USDA introduced the idea of proportionality but often relied on industry experts, leading to messaging surrounding low-fat foods with no recognition of healthy fats.

- The food pyramid recommended 6 to 11 servings of grains a day, with poor guidance on proportions.

- The fat-free, low-fat trend demonized fats, but not all fats are bad, and not all fats were well understood.

- Removing fat from food led to the addition of sugar, which spikes insulin and blood sugar and contributes to obesity.

- The My Pyramid was a better version of the food pyramid.

The United States has provided dietary guidance since 1894, and it has undergone several changes over the years. In 1956, the USDA introduced the four basic food groups, which included milk, meats, fruits and vegetables, and grains, with no guidance on the proportions of each food group. The recommendations failed to distinguish between refined grains and whole grains. Over the years, the USDA introduced proportionality, but it relied on industry experts, which led to dramatic messaging around low-fat or fat-free foods, with no recognition of the benefits of healthy fats and clean oils. The food pyramid recommended 6 to 11 servings of grains a day, with no distinction between whole and refined grains. The bottom of the pyramid was all grains, and the recommendations allowed for twice as much white

bread as vegetables. The fat-free, low-fat kick led to demonizing fats, without understanding that not all fats are bad. Removing fat from food made it taste bad, so sugar was added, leading to an obesity epidemic. My Pyramid provided more nuance, but it was still confusing and did not provide guidance on the proportions of each food group.

• Creating hormones protecting organs providing energy boosting HDL.

The bun in a cheeseburger is typically made from refined wheat flour, which is a source of carbohydrates. However, it is essential to note that refined carbohydrates can contribute to a higher glycemic index, leading to a rapid increase in blood sugar levels. Additionally, the bun can be a source of empty calories, as it may not provide much nutritional value beyond carbohydrates.

The cheese used in a cheeseburger is a source of protein and fats. However, the type of cheese can vary, and some cheeses may have higher levels of saturated fats than others. For example, American cheese is higher in saturated fats than Swiss or mozzarella cheese. It is essential to be mindful of the type of cheese used in the cheeseburger, as excessive consumption of saturated fats can contribute to an increased risk of heart disease.

The protein patty, usually made from ground beef, is a source of protein and fats. However, it is essential to consider the leanness of the beef used in the patty. Ground beef can have varying levels of fat content, with leaner cuts being a better option for those seeking a more balanced nutritional profile. Opting for a leaner cut or alternative protein sources, such as turkey or plant-based options, can help improve the nutritional content of the cheeseburger.

Vegetables, such as lettuce, tomatoes, and onions, are often added to cheeseburgers. These vegetables can provide essential vitamins and minerals, such as vitamin A, vitamin C, potassium, and dietary fiber. However, the quantity and variety of vegetables used can vary, and some cheeseburgers may not have enough vegetables to make a significant impact on their nutritional content.

For modifying the typical cheese burger I would first look at the replacing the burger buns. Knowing the negative properties of burger buns, I would try to looks for alternatives that containes way more fiber as well as less refined. Of course the bun doesnt have to be a wheat source, it could be something like a lettucwe wrap. Similarly there are as lot of alternatives on the market for the buns for example - Carcoal buns, beetroot buns, etc.

Coming on to the meat apsects of the burger, the patty is a consequential hazard consumed by out body. With such massive trans fat along with negative hydrtogenerated oils adding onto the negative impacts it lasts on the body. The healthier modification for the patty in a cheese burger could simple be a alternative home made patty. Making a homemade patty would result in a much cleaner, nutritious and ultimately better patty in all. You could control what goes in the patty and have such high amounts of sodium and trans fat in the patty.

Next up is the cheese, Processed cheese often contains unhealthy additives and fats. Opt for natural cheese, such as cheddar, Swiss, or mozzarella, which are lower in sodium and often contain fewer additives. dding more vegetables to the burger can increase its nutritional value.

Try using lettuce, tomatoes, onions, avocado, and cucumber, which are not only low in calories but also provide essential vitamins and minerals. Traditional mayonnaise and ketchup can be high in calories and sodium. Replace them with healthier alternatives, such as mustard, hummus, or Greek yogurt-based sauces.

Reducing the amount of cheese and sauce can help lower the calorie and fat content of the burger. This also allows the flavors of the vegetables and meat to shine through.

• The Harvard T.H. Chan School of Public Health provides evidence-based information on nutrition and its impact on health. It is a reputable source for understanding the nutritional content of foods.

2. Mayo Clinic

• The Mayo Clinic is known for its expertise in providing reliable health information. It offers insights into the nutritional aspects of different foods and their impact on overall health.

3. USDA National Nutrient Database

• The USDA National Nutrient Database is a comprehensive source of nutritional information on a wide range of foods. It is widely recognized for its accuracy and reliability in providing nutrient data for various food items.

Japan puts a heavy emphasis on fish, and soybean products, with less to meats. It's different from American standards, as the Japanese tell their people to eat more carbs, with less fats. (America emphasizes a balance of the 3 macronutrients) Seafood, and natively grown vegetables are the consumed due to their geographic location.

UK:

They put a lot of emphasis on cars, and fruits/vegetables. They have oils and spreads. Use unsaturated oils in small amounts. They also tell you to drink water. Eat less often, eat small foods in junk food. 2000 KCAL for women, and 2500 for men.

France:

Good balance of proportion, they don't care what form of vegetable what is. (canned, frozen, fruits and vegetables)

They recommend less then 5 grams of salt. (specific measurements)

Cultural food models can promote tolerance and appreciation by fostering a deeper understanding of different cultures, traditions, and values. By learning about the significance of different cuisines, individuals can gain insight into the history, beliefs, and customs of different communities, leading to greater empathy, respect, and acceptance of cultural diversity. Exploring diverse food models can create opportunities for meaningful cross-cultural interactions, contributing to societal tolerance and appreciation.

Developing cultural awareness and sensitivity extends beyond the consumption of food to understanding the rituals, symbolism, and social dynamics associated with different cuisines. This heightened cultural sensitivity leads to a more respectful and inclusive approach to engaging with individuals from different backgrounds.

Exploring cultural food models also helps build bridges across communities, fostering mutual understanding and respect. By dispelling stereotypes and prejudices, exposure to diverse culinary practices can contribute to a more tolerant and open-minded society.

Discuss how your own cultural background influences your food choices and how you might incorporate elements from other cultures into your diet.

Speaking personally, nepali food has both a positive yet an negative influcnece in my food choices. There are a alot of factors going into the influnce of my culture regarding my food choice, for example; there is a lot of religious, traditional and topographical factors that put out the food I consume. Beginning of with the traditional factor, nepal is a country with enriched history that follows a rich cultural heritage, ultimately influencying eveyr single plate. Nepals consits of a lot of enthinc groups and in modern time, all dishes form these differnet group tend to come together as one. For instance there is Daal Bhaat, the most common dish in Nepal. Next up is the religious factor that plays a part in the food choices of us nepalis. I am somewone who follows Hinduism as my religion and nepal is a hindu dominated contry, menaing a lot of the food choices made by neplais reflect on thier religion. For example, many neplais tend to be vegetasrieans as thier religious beliefs porclaims that eating meat is not right. Similarly other religions promotes meat, so ultimately it depends on how religious on indivisual is. Nepals geography also plays a massive role on the food choices by nepal. Nepal tends to serve very organic and seasonal fruits and vegatables, which becuase of beauty of mother nature is exactly what you need to consume in that particular season. Similarly dishes like dhido are considered extrmely nutritous and pass the nutrients check by USDA. Availability also plays a massive role in this. Now when it comes to incorperating other cultures in out diet, i beleive my family usually tends to do this, as in nepali culture you are expected to eat white rice thrice a day, which is extrmely unhelathly, so families like mine naturally choose healthier options for grains like chapatis somedays. Nepalis also are starting to incorporate paret of foods from other cultures into thier own to create a more balanced and healthier plates. Parts of food from an average daal bhatt can be replaced with vegitables and stuff like fufu, to make a plate more enriched with nutrients and better.

Are there any other factors that influence your own food choices? Are these influences positive?

I would say yes, there are other influces and they have been particularly better for me. For starters, my mom has travelled a lot around the world, making her food choices diverse and making her more open-minded as well. Similarly, once I tranfered here to lincoln school, I was also exposed to a new community and was able to witness many differnt cultures than my own which also added on to the improvements I made from just plain rice everyday. While it is true that these factors can also turn out to be negative at time due to frequent crazing, these factors have definitly influcned me in a more postive way than before. Another influce that I have had is that I have been able to travel to various different places in the world and experice for myself how their food background looks like. Ex - When I wnet to singapore, I tried on their breaksfast rice, and not only was it absolutely delicious but turns out it had significasntly less saturated fats than a normal meal in nepal. Ever since then I have been trying to incorporate all thses factors to make my plate better as well. These influences has definitly played a positive role on me and changed my plate significantly.

Yeast are a single cell fungi, which are found in a lot of different types of sugary things. They are very similar to bacterias, and are also similar sizes to it. Yeasts can produce an infection called Candidiasis, which can cause infections within people. This disease is caused by an overgrowth, and overpopulation of these yeasts.

What different types would be found? 

• There are four main types of yeast you can use for bread baking: active dry yeast, instant dry yeast, fast-acting instant yeast, and bread machine yeast. 

• Compared to natural leavening, all four methods work more quickly; however, some must be added straight to the dough, and others must first be proofed in warm water.

Where are they found?

• The yeast used in baking, Saccharomyces cerevisiae: Used for brewing and baking. In air, on grains, on fruits.

• In the wild, yeast on flowers, veggies, and fruits. Discovered in soil.

• Sources in the environment: Found in sources of water. lakes, rivers, and seas.

• Procedures for fermentation: Vital in wine and beer. Used in sourdough and yogurt.

• Within the human body: Little amounts on the skin. Existence of the digestive system.

How are they prevented?

To prevent Candidiasis, there are lots of measures in place to help prevent yeast infections. Personal hygiene is very important, including wearing unscented products, wearing breathable clothes, and maintaining a healthy lifestyle. (especially in the vaginal area) Avoiding simple things like hot tubs, wear yeast infections are especially transmittable and can help a lot. Sugar consumption, wearing wet clothes, and even not managing your diabetes can all contribute to Candidiasis.

https://www.delish.com/kitchen-tools/a31956082/what-is-yeast/

https://www.thespruceeats.com/basic-yeast-information-304312

https://www.cdc.gov/fungal/diseases/candidiasis/index.html#:~:text=Print-,Candidiasis,and%20vagina%2C%20without%20causing%20problems. 

Coding or discoloration. caused by various fungi that can found in damp areas on surface of stored food.

Alternaria, asperigillus, fusarium, mucor, neurospora, etc

Its only found in food in warmer temepratures but also can be found in fridge temeprature

Use food grade plastic bag to prevent mold, use leftovers within 3-4 days so molds doesnt have a chance to grow.

Virus -

Tiny creatuers that infect hosty like humans plants and animals

Little pieces of genetic material like DNA and RNA and protected by a protective cell, cannot replicate without a host body

Flu, common cold and covid 19

Shigella, botulism, Hepatits A, etc.

Found in human body animanls and plants, bodily fluids like blood and saliva and respitory secretions

Can transfer through these things

High population density is high schance of transmission

Can be found in contaminated water sources asnd soils.

Prevented by maintaining good hygiene, and vaccines and staying away from people who have these viruses, masks.