[Assignment 3] Chapter 4(1)
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University of Mississippi *
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363
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Health Science
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Apr 3, 2024
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NHM 363 Chapter 4
Lily Runnels
In this chapter, we are looking at the various “forces” that impact the world of
purchasing including the distribution channels we covered in chapter 3.
You will need to read the sections in chapter 4 pertaining to the following forces:
1.
Economic
2.
Political and Ethical
3.
Legal
4.
Technological Force
Written Assignment:
In a Word document, please complete the following assignments and place
it in the dropbox by the end of the week.
1.
“Economic Force”:
Read the supplemental story “Economic Force – Global Food Supply and
Prices.” (pages 55 to 57 in your textbook)
Briefly summarize the recent concerns of: beef, limes, and shrimp. Why are they
of concern? What do you think will be a future concern in the industry based on
week 2’s lessons (i.e. COVID-19)?
Recent concerns in the food industry have been centered around beef, limes,
and shrimp due to various factors impacting their supply and prices. Drought
conditions in the United States have led to reduced cattle herds, causing beef
prices to surge. Lime prices have also skyrocketed due to diseases affecting
crops in Mexico, leading to severe shortages and significant price increases.
Additionally, the shrimp supply has been affected by a bacterial infection,
resulting in a sharp decline in supply and subsequent price hikes. These issues
have raised alarms among restaurant owners and companies, prompting them to
consider adjustments to cope with higher costs. Looking ahead, future concerns
may include supply chain disruptions and shifts in consumer preferences,
especially in light of lessons learned from the COVID-19 pandemic. Adaptation
and resilience will be crucial for businesses to navigate these challenges and
maintain stability in the food supply chain.
2.
After reading the
“Political Force”,
I want you to go to the following
webpage:
https://www.fda.gov/media/116000/download
After reading through the site on Menu
Labeling,
answer these questions:
What impact does the menu labeling regulation have on restaurants? What type
of restaurants will be affected? Do you agree or disagree with this law? Why do
you feel the way you do?
The menu labeling regulation, enforced by the FDA, necessitates that
certain establishments, particularly those within chains with 20 or more fixed
locations, disclose calorie and nutritional information for standard menu items.
This mandate extends to a wide range of food service businesses, including
quick-service and sit-down restaurants, grocery stores, entertainment venues,
and cafeterias. By requiring transparency in nutrition information, the regulation
aims to empower consumers to make informed dietary choices when dining out,
contributing to public health efforts against obesity and chronic diseases.
However, the regulation imposes significant operational and financial burdens on
affected establishments, including costs associated with data collection, analysis,
menu redesign, and staff training. Compliance may be particularly challenging for
smaller businesses with limited resources, necessitating support mechanisms to
facilitate adherence to the regulation without undue hardship.
While I support the overarching goal of providing consumers with transparent
nutrition information, I also recognize the challenges that the menu labeling
regulation poses for restaurants, especially smaller establishments. The
regulation's focus on standardized disclosure may inadvertently place a heavier
burden on businesses with fewer resources to dedicate to compliance efforts. As
such, there is a need for flexibility and support from regulatory agencies to assist
businesses in meeting the requirements without compromising their viability.
Overall, while menu labeling regulations represent a step forward in promoting
healthier dietary choices, policymakers must strike a balance between consumer
empowerment and the practical realities faced by food service establishments,
particularly smaller businesses.
2b. After reading the
“Ethical Force”:
Answer this scenario:
A supplier sends a free case of your favorite wine to your house and thanks you
for doing business with them for the past year. What would you do with the wine?
1.
Accept it
2.
Return it
3.
Accept it but offer to pay “cost” for it
4.
Accept it but put it into your company inventory
What would you do? Why?
In this scenario, the most ethically responsible course of action would be to
return the free case of wine to the supplier. Accepting the gift, even with the
intention of paying for it or incorporating it into company inventory, risks
compromising the integrity of the business relationship and raises concerns
about potential conflicts of interest. By declining the gift and returning it to the
supplier, ethical standards of transparency, fairness, and impartiality are upheld,
ensuring that business decisions are made based solely on merit and without the
influence of external favors or inducements. This approach preserves the
credibility of the business relationship and maintains trust and integrity in
professional dealings.
Now what about in this situation?
Assume that you are a dietician at a medium size regional hospital. A
pharmaceutical sales representative has contacted you to discuss a new enteral
nutrition supplement. He sets up a lunch meeting with you. He comes by your
office with a catering platter from Newk’s. As you sit and meet with him, he offers
you a weekend hotel/spa package to the Peabody, Memphis if you agree to start
“lobbying” for this new product for use in the hospital and to persuade the
hospital purchasing manager to buy it. However you feel this is unethical to do
and decline. The sales representative thanks you for your time and leaves. A
week later, you receive a $100 Newk’s gift card from the sales rep with a follow
up thank you card.
Is it ethical to accept it? Why? Why not? What are your options?
It is not ethical to accept the $100 Newk’s gift card from the pharmaceutical
sales representative in this situation. The offer of a weekend hotel/spa package
and the subsequent gift card can be seen as attempts to influence the dietician's
professional judgment and decision-making process, creating a conflict of
interest. Accepting such gifts could compromise the integrity of the dietician's role
and potentially undermine patient care by prioritizing the interests of the
pharmaceutical company over the best interests of the hospital's patients.
Therefore, the dietician should decline the gift card and any other offers from the
sales representative. Instead, the dietician should report the incident to hospital
administration or the appropriate regulatory body to ensure transparency and
uphold ethical standards. Additionally, the dietician can explore alternative
channels for obtaining unbiased information about the new enteral nutrition
supplement and engage in evidence-based decision-making regarding its use in
the hospital.
3.
“Legal Force”:
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Legal forces are all the laws that have been passed, and will be passed, usually
as a result of political forces. Many laws are related to specific food and it’s safety
and distribution (meat, produce, seafood, etc.). Others look at the business
environment.
Choose two laws out of the textbook and write up a brief summary of each.
Choose one from the section on Legal Forces related to Food Distribution and
Labeling and one force from the section on Other Legal Forces.
1.
Legal Force Related to Food Distribution and Labeling: The menu labeling
regulation, enforced by the FDA, mandates that certain restaurants and retail
food establishments provide calorie and other nutrition information for standard
menu items. This regulation aims to empower consumers to make informed and
healthier dietary choices when dining out by ensuring transparency regarding the
nutritional content of foods. Covered establishments, such as restaurants,
grocery stores, and cafeterias, are required to disclose calorie information on
menus, menu boards, and food displays. Additionally, they must include
statements about suggested caloric intake and the availability of additional
nutrition information upon request. Compliance with this regulation, which came
into effect on May 7, 2018, is essential for establishments to uphold transparency
and support consumer health.
2.
Other Legal Force: Another legal force outlined in the textbook pertains to
compliance with nutrient content regulations for food products. Covered
establishments must have a reasonable basis for the nutrient information
provided for standard menu items. Upon request from the FDA, establishments
must supply information substantiating the nutrient values within a reasonable
timeframe. This may involve utilizing nutrient databases, laboratory analysis,
nutrition facts labels, or other reasonable means to determine nutrient content.
Furthermore, establishments must provide certifications verifying the
completeness and accuracy of the nutrient information, as well as affirming
consistency in the method of preparation and serving size. Compliance with
these regulations ensures that consumers receive accurate and reliable
information about the nutritional content of food items, contributing to informed
dietary decisions and public health.
4. Lastly, read the various sections provided under “
Technological Force''
.
There is much controversy on GMO’s, Irradiation, and the use of Posilac.
What I want you to do for this last section is
choose one
of these: GMO’s,
Irradiation, or Posilac and conduct some research on it. Based on what you find, I
want you to:
1.
Write down if you are “for” or “against” the use (1 sentence)
-
I am in favor of the use of irradiation in food processing.
2.
Describe why you answered #1 the way you did (1 paragraph) - be sure
to include references!
-
Irradiation is a food safety technology that involves exposing food to
ionizing radiation to reduce pathogens, pests, and spoilage microorganisms.
Numerous scientific studies and international organizations, including the World
Health Organization (WHO), the Food and Agriculture Organization (FAO) of the
United Nations, and the American Medical Association (AMA), support the safety
and efficacy of food irradiation in reducing the risk of foodborne illnesses without
causing harmful effects to consumers. Irradiation has been shown to effectively
kill harmful bacteria such as E. coli, Salmonella, and Listeria, thereby enhancing
food safety and extending shelf life. Additionally, irradiation can help prevent food
waste by preserving the quality and freshness of food products during storage
and distribution, ultimately contributing to global food security. Furthermore,
irradiation is approved and regulated by food safety authorities in many
countries, including the United States Food and Drug Administration (FDA), the
European Food Safety Authority (EFSA), and Health Canada, ensuring that
irradiated foods meet stringent safety standards before entering the market.
Overall, the benefits of irradiation in improving food safety, reducing foodborne
illnesses, and minimizing food waste outweigh any perceived risks, making it a
valuable tool in ensuring a safer and more sustainable food supply chain.