INSTANT NOODLES

NARRATION

In the modern days where life is at fast pace with the time very valuable to every person, “INSTANT NOODLES” plays an important role in everyone’s daily life. Want to know how “instant noodles” began? Well, Instant noodles were first marketed by Momofuku Ando, who was born in southwestern Taiwan when the island was under Japanese colonial rule,in Japanon August 25, 1958, under the brand name Chikin Ramen. In 1971, Nissin introduced the Cup Noodles, instant noodles in a waterproof polystyrene cup, to which boiling water could be added to cook the noodles. A further innovation added dried vegetables to the cup, creating a complete instant soup dish.
According to a Japanese poll in the year 2000, instant noodles were the most important Japanese food development of the century. As of 2008, approximately 94 billion servings of instant noodles are eaten worldwide every year. China consumes 45 billion packages of instant noodles per year – 48% of world consumption – Indonesia, 14 billion; Japan, 5.1 billion. Per capita, South Koreans consume the greatest amount of instant noodles, 69 per capita per year. Instant noodles are not only popular with college students, they can also be an economic indicator. In 2005, the Mama Noodles Index was launched to reflect the sales of Mama Noodles, the biggest instant noodle manufacturer in Thailand.[4] The index was steady following recovery from the 1997 Asian Financial Crisis, but sales increased about 15% on a year-to-year basis in the first seven months of 2005, which was regarded as a sign of an inferior good, one whose consumption increases as incomes fall. The theory was that the increase in sales of instant noodles, which are usually cheap, occurred because people could not afford more expensive foods.

ESSENTIAL NUTRIENTS

CLASSIFICATION

Food is anything we can eat that provides nourishment. It is classified according to essential nutrients such as carbohydrates, protein, fats, vitamins, and minerals. Carbohydrates are compounds composed of carbon, hydrogen and oxygen found in starches and sugars. Proteins are tissue-building food and an element found in meats. Fats are energy-rich compound that naturally occur in animal fats and in plants. Vitamins are organic substances that are essential in one’s nutrition. Minerals are elements necessary for proper functioning of the digestive system. Food has become an essential part of our lives, it produces energy, stimulate growth, and maintain life.

FOOD vs. MATHEMATICS

(COMPARISON AND CONTRAST)

Food and mathematics are somehow alike. They both require analysis. In mathematics, you have to analyze carefully each equation given to you for you to come up with a correct and simplified answer. While in food, you have to analyze also what to substitute incase a particular ingredient is not available without suffering its taste. Food also requires right measurement for each ingredient and mathematics also should be precise in terms of measurement. They also differ in some aspect. Food is taken for physical purposes while mathematics is for mental purposes. Food is more costly that mathematics for it needs ingredient available in the market while mathematics only needs pen, paper and your brain. Their similarities and differences make them both essential to our daily lives.

YOU KEEP COMING BACK FOR MORE

(ARGUMENTATIVE)

Are you mad about processed food? You are definitely not alone in your constant struggle to satisfy you cravings for all their soulless treats. Did you know that when it comes to which country has the lowest life expectancy; America is on the top of the list? When billions of dollars have been spent each year on yummy stuff on the fast food lane, one can only figure out why. According to the article of assoc-content, these fake foods may satisfy the palate but they are dietary culprits devoid of nutrients. To make matters worse, these are laced with harmful chemicals added to make a tastier treat you can never find on the face of this planet. So, you keep coming back for more.

FOOD IS REALLY IS IT

(article)
Food is anything we can eat that provides nourishment. The concept of food is as varied as there are societal groupings. Food selection is determined by what is available in the locality. This is determined by geography, soil, climate, production technology, transport system, storage, and preservation facilities. 1.75 million years ago, early humans were regularly eating animals and plants, and were apparently sharing all the food. The discovery of fire, 750,000 years ago enabled man to cook his food making it more digestible. Wandering and settlements were direct request of man’s quest for food. As civilization progressed, so did social structures, changes in food preparation certainly paralleled such progress. The foods we eat today are the products of thousands of years of biocultural evaluation evaluation. Many early varieties still survive in different regions of the world but many have perished in the name of the progress. Food preparation techniques have evolved through the years even as many traditional food preparation methods have also become extinct. Foods are responsible for the physiological roles of food to give energy, build and repair tissues and regulate body process. The quantitative need of nutrients for our body varies according to age, physical activity, physiological stress and state of health of an individual. It is ingested by an organism, processed, and assimilated by the organism’s cells in an effort to produce energy, maintain life and stimulate growth.