TO: The Food Services Department
FROM: [Name]
DATE: June, 28, 2019
SUBJECT: Food Offerings Should Have Nutritional Values.
Proposal Type
This is a recommendation report of why the Food Services Department at Kent State should encourage food processors to provide nutritional values.
Audience
The target audience in this report is young people between the ages of 15 and 28 years.
Recommended Change, Solution, or Activity
The primary problem that requires a long-lasting solution is the lack of labels of nutritional values on the packaged food. Food processors should understand that consumers cannot understand the type of minerals or vitamins they obtain from a variety of food choices unless they indicate (Logue, 2004). Students are the most affected individuals since they like purchasing processed food. As a result, no packaged food should be circulating in the market without appropriate labeling of its nutritional value so that young people can choose the diet that best suits them.
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Research Question
Why food processors should include the nutritional values of edibles at Kent State.
Working Thesis
The majority of students choose the most appropriate diet for consumption when processors have included labels indicating their nutritional values.
Project Description
In 2016, the Food and Drug Administration (FDA) implemented new rules in the United States of America (USA) that require food processors to provide labels of nutrition facts. The FDA found out without the provision of nutritional value on packaged food, consumers’ safety cannot be guaranteed (U.S. Food & Drug Administration, 2019). Besides, it would be difficult for students at Kent State to make proper food choices. Currently, the government is promoting healthy eating habits to prevent obesity among students. For this reason, labels of nutritional values make it easy for young people to make informed food choices. As such, future generations become healthy and in a good position to foster growth and development. The research will also involve surveys gathered from Kent State students pertaining to their eating habits.
Keywords
Nutrition, diet, eating habits, food choices, and label.
References
Logue, A. W. (2004). The psychology of eating and drinking. New York: Brunner-Routledge.
U.S. Food & Drug Administration, (2019). Changes to the nutrition facts label. Retrieved from https://www.fda.gov/food/food-labeling-nutrition/changes-nutrition-facts-label.
