ASSIGNMENT 2: A FOOD SYSTEM ANALYSIS OF THE FOOD YOU EAT

For this assignment, pay close attention to the rubric I provided and the full credit examples that I attached. Please do not use fancy vocabularies, as long as the logic is correct and fully answer the questions. Just simply follow the instructions will be fine. In addition, for the first part of the assignment, I want you to assume that I consume decaf coffee, white bread, white rice, green beans, beef, chips, orange juice, chicken, water, milk, egg, tomatoes, salt... so please do some researches regard to how/where the products grown/raised, processing, packaging, where and how was it sold, transportation, labels, how was it prepared, where and who was it consumed. If you have any questions, just ask me. Thank you very much, and I appreciated your hard work.
Just assume the first part (2 day food system diary) is done. Focus on the reflection part (what you learned from the exercise). Thank you.

ASSIGNMENT 2: A FOOD SYSTEM ANALYSIS OF THE FOOD YOU EATDue Nov 14 by 10am Points 100 Submitting a file upload File Types doc, pdf, and docx Available until Nov 18 at 10am
The purpose of this assignment is to investigate and research where your food comes from using a food systems lens.
Food systems comprise all aspects of food production (the way the food is grown or raised; the way the food is harvested or slaughtered; and the way the food is processed, packaged, or otherwise prepared for consumer purchase), food distribution (where and how the food is sold to consumers and how the food is transported), and food marketing (how a food is marketed via various labels and labeling systems).Assignment Objectives:Research where your food comes from and how it is produced, distributed, labeled, and consumed in order to enhance your ability to understand the complexities of our current food system.
Summarize what you found and reflect on your findings.Requirements:1. Keep a 2-dav food system diarv consisting of one weekday (Monday-Friday) and one weekend dav (Saturday or Sunday). Record all foods and beverages that you consume at meals and snacks, including water or coffee, spreads, dressings, or condiments (such as butter, mustard, etc...), and spices.
2. Use the template provided on Canvas (below) to include each food item you prepare and the following information:
■ Description of food item. Include whether it was a meal or a snack.
■ How was the food grown or raised?
■ How was the food harvested or slaughtered? In what ways was the food processed?
■ How was it packaged? Provide a description of the packaging.
■ Where and how was the food sold to you?
■ How was the food transported from its origin to this retail destination?
■ Make notations of any food labels that were displayed on the food at point of purchase or on the food label: was it labeled or sold as local, regional, organic, fair trade, grass-fed, vegetarian-fed, pesticide-free,.. Record the country of origin if possible.
■ How did you prepare the food - did you cook or prepare it?
■ Finally, record how, where and with whom you consumed this food.
3. It is expected that if you do not know the answers to the items in #2 above that you will conduct research to find out as much as you can and make note of that process in your food system table. Make note of the aspects that were more difficult or impossible to track down to mention in your reflection.
4. Finally, in a reflection of 3 pages (using 1.5 spacing), summarize your research process and findings. An informal yet professional tone is expected. Cite all information from outside sources using AMA format c?. Describe what you learned from this exercise, considering the following questions:
■ What kinds of inputs (e.g., labor, energy, water, agricultural enhancement) might have contributed to the production of this food?
■ What kind of environmental, occupational, or social health impacts might your food have had on the way? What kind of health impacts might you anticipate for yourself individually and those in the community/proximity of where it is being produced?
■ To what degree did the food labels provide transparency to the inputs, processes,

4. Finally, in a reflection of 3 pages (using 1.5 spacing), summarize your research process and
findings. An informal yet professional tone is expected. Cite all information from outside sources using AMA format c?. Describe what you learned from this exercise, considering the following questions:
■ What kinds of inputs (e.g., labor, energy, water, agricultural enhancement) might have contributed to the production of this food?
■ What kind of environmental, occupational, or social health impacts might your food have had on the way? What kind of health impacts might you anticipate for yourself individually and those in the community/proximity of where it is being produced?
■ To what degree did the food labels provide transparency to the inputs, processes, or impacts of your food?
You will turn in:
• Your 2-day food system diary (using the template provided ±) including all your notes in the various columns outlined above.
• A 3-page (1.5-spaced) reflection describing what you learned from this exercise, making sure to address the prompts in #4 above.
Grading criteria include:
• Effort, depth, and quality of food system diary [40 points]: Diary notes demonstrate the student has put thought and energy into the collection and research of the sources of their food. There is in-depth analysis in the research and presentation of information. The quality of the food system diary is high.
• Grammar, formatting, and flow of food system diary [10 points]: Food system diary reflects proper spelling and grammar, easy to read, written/presented coherently, and includes proper AMA citations when needed.
• Effort, depth, and quality of reflection [40 points]: Reflection is thoughtful, in-depth, and demonstrates critical and high-quality analysis of what was learned from this assignment. In addition, reflection addresses prompts to #4 above.
• Grammar, formatting, and flow of reflection [10 points]: Reflection demonstrates proper spelling and grammar, easy to read, written/presented coherently, formatted appropriately (no more than 3 pages with 1.5 spacing) and includes proper AMA citations when needed.
Here is an example of an Assignment 2 ± that received full credit. (Note: The question prompts slightly differ this year so be sure to reflect in general and then address the specific prompts above rather than following this assignment reflection perfectly. Also note, there are no cited references in the example because this student did not use any information from outside sources to fully fill in the table. If information for the various foods is gathered from outside sources, references and in-text citations are required.)