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Research on “People’s view about the hygiene levels in restaurants

in Dhaka and whether it causes any serious threat to the public

health.’’

ADVANCED COMPOSITION

COURSE: ENG 105

Submitted to-

Mr. Shafquat Chaudhuri

Course instructor

English Department

North South University

Submitted by-

Md. Ferdous Khan

ID: 111-0706-030

ENG105. Section - 11

SUBMISSION DATE: 19/01/2014

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Acknowledgement

Any research work such as this must owe credit to a multitude of people, and could not have

been complete with strictly my own efforts (in terms of research).

This project made me realize how helpful people really can be. Not only the help which is

obvious but even there were people who helped me by motivating me or by encouraging me.

While I was conducting the survey people were very interested with the topic, some of them said

it was a very unique topic. This made me feel very good and motivated me to go deeper into this

matter.

In the beginning, I would like to thank Almighty Allah who gave me the strength to finish this

project. Then I would like to thank my parents who supported me and helped me at every aspect

of this research. Then I would like to express my gratitude to my honorable course instructor

Shafquat Chaudhuri, lecturer of English Department, North South University, he has assisted me

in more ways than I can tally up. He helped me nurture my research paper writing skill in

gradual stages, so as to not cause any panic at any particular stage; and the courage to follow

through with some difficult assignments I had little or no interest in initially completing, but did

it primarily to comply with his humble requests. He also helped me improve my overall writing

style, and ideas, by allowing me to focus on parts I didn‟t know existed: how to break down an

argument into its most basic elements, logic assessments, fallacy pit falls, questionnaire design,

how to not plagiarize from sources. All these elements were essential tools that any student needs

to complete a proper research paper, and she prepared me very well for them, at least from my

limited perspective. In the end, I would like to thank all those people who helped me to conduct

the survey by filling up the questionnaires.

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Abstract

This paper describes the result of a quantitative research study that people‟s views about the

hygiene levels in restaurants in Dhaka city. This study has also attempted to identify which

attributes among food-related qualities are critical in improving satisfaction and hygiene level

intention. In Dhaka city, most people are aware of the fact that restaurants aren‟t hygienic completely.

While most people are not aware of the health related diseases which comes with this unhygienic food

.They prefer to eat in restaurants because the food is tastier in their opinion. The restaurants food are

adulterated by using various harmful chemicals and toxic artificial colors. The unhygienic and

unsafe treatment of food is seriously impacting public health by causing numerous chronic and

non-chronic diseases. This study is concerning the hygiene level in restaurant food product . And this

can cause a serious threat to the public health.

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Table of Contents

Introduction ....................................................................... 1

Background ....................................................................... 2

Research Questions ........................................................... 5

Hypothesis ........................................................................ 6

Research Methodology: .................................................... 6

Data Analysis .................................................................... 7

Summary of research findings ........................................ 20

Recommendations ........................................................... 29

Limitations ...................................................................... 29

Conclusion ...................................................................... 30

References ....................... Error! Bookmark not defined.

Appendix ......................................................................... 33

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Annotated Bibliography

Lauren Dundes, Tamiko Swann “ Food safety in fast food restaurant.” Journal of Human

Resources in Hospitality & Tourism, Vol. 7(2), 2008

This article first introduces the passage by informing that the customers are less concern about

the safety of their food when eating in restaurants. In the introduction, it indicates that because of

little experiences, the author interviewed a college restaurant working employee to gain more

information. First paragraph, starts by stating that violations comes from poor hygiene,

cleanliness, food handling, and sanitation. Because of low wage, employees are less concern

about their doings. Second paragraph begins by giving numbers of violations which caused

illnesses of malfunctions of ice cream machine. In the third paragraph, it uses a procedure by

using information given by 3 restaurants working college student. The student described about

her experiences in each chains. She gives details about how the trainings does not come effective

because the training video is boring; second, the managers let whatever employees do, especially

about food concerns.

BBC News. 2002. Finger Nails Hide Nasty Food Bugs. BBC News.

Newssearch.bbc.co.uk/1/hi/health/2148501.stm. July 24.

The study, conducted by Michael Doyle and colleagues at the University of Georgia, indicates

that cooks and chefs with long finger nails are more likely to pass on food bugs, such as E. Coli,

to consumers. Further, long and artificial nails are a breeding ground for potentially harmful

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bacteria. Even after thorough washing and brushing, pathogens, such as E. Coli, can remain

under finger nails and can be passed on to consumers.

Burton, Norah. "Yuck’ Factor: Ammonia in Your Beef." Food Safety News. N.p., 10 Jan.

2010. Web. 29 Nov. 2010.

The “Food Safety News” website contributes information about all things food safety related.

Information comes from many headings and categories such as food recalls, food politics,

government agencies, and plenty of articles on various food safety topics. I located an article

named “Yuck‟ Factor: Ammonia in Your Beef.” The article tells of Beef Products Inc.

involvement of adding ammonia to their meat filler for ground beef, then selling the beef to fast

food restaurants and schools for their lunch programs. It helps make the consumer more aware of

the dangers of adding ammonia to consumed beef. The article goes on to say BPI still says that

“their beef is safe and adding ammonia to their product is safe and effective.”

"Health Effects of Ammonia." The Fertilizer Institute. 2010. Web. 23 November 2010

The Fertilizer Institute is “the leading voice in the fertilizer industry.” Since its inception

in 1883.

The Fertilizer Institute has represented the manufacturers, producers, and retailers of fertilizer.

Within the research document, “Health Effects of Ammonia,” The Fertilizer Institute (TFI)

explains the make up and uses of the ammonia chemical. They define the the metabolic

processes, as well as the health factors associated with it the production and consumption of

ammonia within the human body. The thorough details and statistical data support their research

which states ammonia used in fertilizer is safe. In addition to disclosing the positive side of

ammonia, they also address the negative affects. TFI reveals how ammonia is used as a cleaning

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product and may cause harm if ingested or makes contact with the skin. Should this incident

arise, the company does inform consumers of the proper medical procedures to be followed

should high quantities of ammonia be ingested.

FDA/CFSAN. 2001b. Seafood HACCP Alliance HACCP Training Curriculum Manual:

Hazards - Biological, Chemical, and Physical (Chapter 2). November.

Food safety hazards are typically categorized into three classes: biological, chemical, and

physical. Biological hazards include harmful bacteria, viruses or parasites, such as Salmonella,

Hepatitis A, and Trichinella. Chemical hazards include compounds that can cause illness or

injury due to immediate or long-term exposure. Chemical hazards can be subdivided into

naturally occurring chemicals (mycotoxins, allergens, marine toxins), intentionally added

chemicals (preservatives, nutritional additives, color additives), and unintentionally added

chemicals (pesticides, veterinary drugs, toxic elements, food processing plant chemicals such as

cleaners). Risks increase when chemicals are not controlled or the recommended treatment rates

are exceeded. Physical hazards, on the other hand, include foreign objects in food that can cause

harm when ingested, such as metal or glass fragments.

FDA/CFSAN. 2001f. Chapter 19: Allergens, Food Intolerance Substances and Prohibited

Food and Color Additives. Fish and Fisheries Products Hazards and Controls Guidance.

June.

Some food and color additives can cause an allergic-type reaction in consumers. Sulfiting agents

and FD&C Yellow #5 are additives used on fish and fisheries products that can cause such

reactions. A number of foods also contain allergenic proteins. Possible preventive measures

include declaring the presence of the allergen, testing for residue, requiring supplier certification

that the product is allergen free, and reviewing labeling of raw materials.

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Outline of Introduction and Background

The hygiene levels in restaurants in Dhaka and whether it causes any serious threat to the

public health.

Definition of food hygiene

Food Safety Problems and Recommended Controls

Health or physical benefits

Definition of Hygienic food

Hygiene Requirements

Managing Food Safety

Contamination and food borne illness

Benefits of food hygiene (based on secondary research): 1. Controls weight.

2. Controls diseases.

3. Provides healthy body.

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Introduction

The human body is an amazing work of art. Aside from the beautiful outer shell, physical

function, and its capabilities, the body hides many untold secrets. Future generations may

perhaps one day unlock greater mysteries than what we have uncovered over the last 2,000 years.

Just how these generations will define the body, can probably only eloquently be described by

one word: machine. Like any machine, in order to get the maximum output, it will need high

quality input: food. Taking the machine analogy one step further, we must reach an accord; all

machines will eventually breakdown, and must be repaired. Machines are not sentient beings (as

of yet), and thus cannot repair themselves. This is exact point at which the duality between

human body and machine ends. The human body possesses a self repairing mechanism, and a

problem alert system, called the Immune System, and the Central Nervous System, respectively.

The Immune System has the ability to fight diseases, and heal a diseased (infected) part of the

body; while the Central Nervous System alert‟s the brain, about the body‟s problem areas, or

dietary deficiencies. One example of this signal system was observed by Howenstine (n.d.)

would be a pain sensation in the joints, and that may be caused by that individual‟s lack of

Calcium or Vitamin D in take.

People eat food to stay physically fit. And food is significant reason for the considerable number

of diseases in the entire world. Bangladesh is a third world developing country of South Asia, is

not an exception in this case. Consumption of unsafe food is a serious threat to the public health.

Restaurants in the Dhaka city have been improved on variety and quality over the years. Now

cuisines of different regions other than Chinese and Indian can be found easily. This is achieved

because people are now more aware of other cuisines and also desire to have such restaurants in

our county. The restaurants produce food without concerning the hygiene level. And this can

cause a serious threat to the public health. In many restaurant, the workers wear gloves and caps

that serve the food and also take the money. Thus, they are actually unhygienic.

If we look inside most kitchens of restaurants we can see that it‟s not at all hygienic. As a result

customers consuming this unhygienic food can be victims of illness.

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Background

Most people are aware of the fact that restaurants in the Dhaka city aren‟t hygienic completely.

While most people are not aware of the health related diseases which comes with this unhygienic

food .They prefer to eat in restaurants because the food is tastier in their opinion. Lunch hours

are mostly spending in restaurants by the office working people and also students of University.

What is food hygiene

Food safety is a scientific discipline describing handling, preparation, and storage of food in

ways that prevent food borne illness. This includes a number of routines that should be followed

to avoid potentially severe health hazards.

Food Safety Problems and Recommended Controls

The tracks within this line of thought are safety between industry and the market and then

between the market and the consumer. In considering industry to market practices, food safety

considerations include the origins of food including the practices relating to food labeling, food

hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and

guidelines for the management of governmental import and export inspection and certification

systems for foods. In considering market to consumer practices, the usual thought is that food

ought to be safe in the market and the concern is safe delivery and preparation of the food for the

consumer. Food can transmit disease from person to person as well as serve as a growth medium

for bacteria that can cause food poisoning. In developed countries there are intricate standards

for food preparation, whereas in lesser developed countries the main issue is simply the

availability of adequate safe water, which is usually a critical item. In theory, food poisoning is

100% preventable. The five key principles of food hygiene, according to WHO are:

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1. Prevent contaminating food with pathogens spreading from people, pets, and pests.

2. Separate raw and cooked foods to prevent contaminating the cooked foods.

3. Cook foods for the appropriate length of time and at the appropriate temperature to kill

pathogens.

4. Store food at the proper temperature.

5. Do use safe water and cooked materials.

Hygiene food

Hygiene is a set of practices performed for the preservation of health. While in modern medical

sciences there is a set of standards of hygiene recommended for different situations, what is

considered hygienic or not can vary between different cultures, genders and entrain groups.

Some regular hygienic practices may be considered good habits by a society while the neglect of

hygiene can be considered disgusting, disrespectful or even threatening. Hygiene is an old

concept related to medicine, as well as to personal and professional care practices related to most

aspects of living. In medicine and in home (domestic) and everyday life settings, hygiene

practices are employed as preventative measures to reduce the incidence and spreading of

disease. In the manufacture of food, pharmaceutical, cosmetic and other products, good hygiene

is a key part of quality assurance i.e. ensuring that the product complies with microbial

specifications appropriate to its use. The terms cleanliness (or cleaning) and hygiene are often

used interchangeably, which can cause confusion. In general, hygiene mostly means practices

that prevent spread of disease-causing organisms. Since cleaning processes (e.g., hand washing)

remove infectious microbes as well as dirt and soil, they are often the means to achieve hygiene.

Other uses of the term appear in phrases including: body hygiene, personal hygiene, sleep

hygiene, mental hygiene, dental hygiene, and occupational hygiene, used in connection with

public health. Hygiene is also the name of a branch of science that deals with the promotion and

preservation of health, also called hygienic. Hygiene practices vary widely, and what is

considered acceptable in one culture might not be acceptable in another.

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Hygiene Requirements

In order to produce food safely , must ensure that where and how it is produce is hygienic.must

make sure that premises are kept clean and are properly equipped .Foods must be hygienically

handled. Staff must be appropriately supervised ,and be instructed and /or trained in food

hygiene matters so that they can carry out their work hygienically. The rules decrible in general

the requirements need to meet.

Managing Food Safety

Producing food safely doesn‟t happen by accident. Need to manage the process in order to

protect the customers and reputation and to comply with the low. The hygiene rules require to

have a procedure in place for going this with respects certain principles.

Contamination and food borne illness

It begins by stating the three types of dangerous reliable for food outbreaks. The three types are

biological hazards, chemical hazards, and physical hazards. Each of these hazards are explained

in details. For instance, biological hazards gives details about the types of bacteria it carries, and

explains each one, what it dose, how it grows, when it grows, and gives a usual case, and how it

can be control. It gives details about chemical hazard. It explains 4 types of chemicals detergents,

preservatives, acidic, and toxic metals. It gives details about each. Pesticides is a chemical that is

sprayed to kill insects in food which can be harmful, foodservice cleaning chemical are o be

away from food. Explains about additives and preservatives that are added to favor and

ingredient the food for not to decay and to flavor the food which can lead to vomiting, diarrhea

and asthma attacks . Metal-lined causes problem with acidic food items.

But often this restaurants produce food without concerning the hygiene level. And this can cause

a serious threat to the public health.

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In many food joints, the workers wear gloves and bayonets that serve the food and also take the

money. Thus, they are actually unhygienic. If we look inside most kitchens of restaurants we

can see that it‟s not at all hygienic. As a result customers consuming this unhygienic food can be

victims of heart diseases, Hepatitis, Diarrhea etc.

Research Questions

In my research, I plan to find out how aware the people of Dhaka are about the unhygienic food

in the restaurants and the health precautions. Also if they are knowingly consuming such food.

To that end, I will be addressing the following research questions:

What is food hygiene?

What is the level of hygiene in Dhaka restaurant?

How aware are the people are of the related health diseases?

Why do they like to eat in such restaurants then having homemade food?

How is it maintained in public eating places?

In which areas/how is it deficient?

What are the effects on consumers effect of bad hygiene?

What can the government do to improve the condition of the products?

What are the effects on consumer of bad hygiene?

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HYPOTHESIS:

My hypothesis is that many people are aware of the fact that restaurants in the Dhaka city aren‟t

hygienic completely .While most people are not aware of the health related hazards which are

results with this unhygienic food. People consuming this food are often having gastric, gastric

cancer, diarrhea, food poisoning and heart related problems etc. The government can play a role

in this by appointing health inspect in every restaurant in the city so that restaurants maintain

their food quality and cleanliness and also the customers will be aware of the restaurants hygiene

level. Even though most people are aware of the bad quality food service they are bound to eat in

restaurants while some doesn‟t want to change their food habits. Also we can conclude the

people opinion/suggestion for better service.

Research Methodology:

For my primary research, I will conduct a survey of representative sampling of the general public

in Dhaka on their views about the hygiene levels of restaurants in Dhaka. My target group will

be general people. I will also design a questionnaire with different types of questions to get range

of useful data which will help me to answer my research questions.

For my secondary research I plan to use the resources of the web-books and articles, standard

references sources and databases, government documents, media and academic web-sites etc.

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Data Analysis

This part of my research contains the result of my primary research. For the primary research I

have conducted 25 surveys. Among them 14 people were below 32 years of age and the rest of

them (11) are older generation people whose age are above 33. After doing my survey I have

analyzed the data and have represented the answers in percentage format. The results are given

and described next.

In my first question I asked people “Do you often eat at restaurants in

Dhaka?”Options were a) Very often b) Not much often c) Sometimes d) Never. In

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answer to that question about 30%% people answered Sometimes, 10% answered Not

much often, 55%answered Very often and only 5% answered Never.

Result:

Figure 1: Do you often eat at restaurants in Dhaka

From the pie chart we come to know that 65% people are going to restaurant sometimes . 20%

of people are answered Not much often ,Only 5% of people Never go to restaurant and 10%

people answered very often.

30%

10%

5%

55%

Sometimes

Not much often

Never

Very often

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In my second question I asked “Why do you prefer so?’’ My options were: a) I like to

eat b) It is healty and cheap c) No alternatives are available d) I have eat in occasion.

Result:

Figure 2: Why do you prefer so

By observing the answers given of this question I found out that most of the people, 35% are

answered I like to eat. 50% are more answered No alternatives are available and only 5% are

says It is healthy and cheap, and 10% said that I have eat in occasion.

My third question was about “Does the hygiene level affect your choice of dining in

restaurant in Dhaka?” My options were a) Yes, b) No

If No then,

6

70

0.1

0.2

0.3

0.4

0.5

I like to eat

It is healty and cheap No other

alternatives are available

I have to eat in occasion

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Food is tastier either ways.

The popularity matters more.

Result:

.

Figure 3: Does the hygiene level affect your choice of dining in restaurant in Dhaka

As it is showed in the graph above, the 99% of people said that Yes,the hygiene lavel affect

choice of dining in restaurant in Dhaka. Only 1% people said that No, so the other option is no

need there.

The next I asked “What is the hygiene level of the restaurants in Dhaka city

compared to other places ?” My option were: a) Good,b) Better, c) Best, d) Same.

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Yes No

Column1

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And in answered to that 94% answered Same is the hygiene level of the restaurants in Dhaka

city compared to other places,few people means 5% said that Good, only 1% said that Best and

anyone don not choose option d.

Result:

Figure 4: What is the hygiene level of the restaurants in Dhaka city compared to other

places

After the analysis it can be said that the hygiene level of the restaurants in Dhaka city compared

to other places is same.

After that I asked “How often do you eat outside?” My option were:

a) On weekends b) once a month c) Never d) When I have no choice.

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

GoodBetter

BestSame

Series 1

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Result:

Figure 5: How often do you eat outside

In this case,70% people eat outside in once a month, 27% people eat outside on weekend, 3%

people eat outside when they have no choice and option d choose 0% people .

My question 5 was “What is the quality of food in restaurant?” My options were: a)

Really good, b) Moderate c) Depends d) Bad.

Series 10%

20%

40%

60%

80%

On weekend 27%

Once amonth 70%

Never when I have on chice 3%

Series 1

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Result:

Figure 6: What is the quality of food in restaurant

The graph showed that most of the people thought that the quality of food in restaurant on

Depends, so 55% people answered on depends. 40% people thought that the quality of food in

restaurant on Moderate and only 5% people thought that the food quality is Bad.

After that I asked “If there is one thing you could change about the food what it

would be?” Option are:

a) Price b) Quality c) Quantity d) Taste

0% 100% 200% 300% 400% 500%

Really Good 0%

Moderate

Depends

Bad

Series 1

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Result:

Figure 7: If there is one thing you could change about the food what it would

be

In case,75% people said that Price,12% people said that Taste, 10% said that Quality and 8%

people said that Quantity.

So, Price is one thing they could change about the food what it would be.

My next question was “How much concerned are you about the health related

problem regarding food consumed from outside?” And my options were:

a) I am concerned and I tend to avoid such food.

b) Doesn’t matter. I’m going to have this food anyway.

c) I am concerned but I have no alternative choice.

d) I am not concerned and it doesn’t matter for me.

75%

10%

8%

12%

Price

Qualty

Quantity

Taste

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Result:

Figure 8: How much concerned are you about the health related problem regarding food

consumed from outside

Analyzing the graph helped to find the scenario. A big portion of here, I am concerned but I

have no alternative choice.

I asked “What is level of food hygiene in Dhaka city according to you?” to the people

for my survey and options were: a) Good b) Really good c) Not so bad d)Depends.

0

0.1

0.2

0.3

0.4

0.5

0.6

0.7

I am concerned and I tend to

avoid such food

Doesn’t matter. I’m going to have this food anyway

I am concerned but I have no

alternative choice

I am not concerned and it doesn’t matter

for me

Series 1

Series 2

Series 3

Series 4

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Result:

Figure 9: What is level of food hygiene in Dhaka city according to you.

After analyzing the graph I have found that half portion of Depends is level of food hygiene in

Dhaka city. The other hand 35% of people answered Not so bad, Maybe people now a days are

much more concerned about the food hygiene.

Next question was “Do you have experienced health problems after having this food?”

My options were:

a)One time b) Few times c) Many times d) Never

0%

10%

20%

30%

40%

50%

60%

Good Really good Not so bad Depends

Close

Low

High

Open

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Result:

Figure 10: Do you have experienced health problems after having this food.

This pie chart represent,45% people have experienced health problem after having this food,40%

people have health problem after having this food and only 15% people experienced health

problem after having this food.

After that I asked, “What are the common effects of bad food?” My options were:

a)Vomiting

b)Stomachache

c)Food poisoning

d)Diarrhea

One times

Few times

Many times

Never

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Result:

Figure 11: What are the common effects of bad food

Now the figure show that, Diarrhea are the common effect of bad food,46% people answered

this. 30% people answered Food poisoning are the common effect of bad food, 14% people tick

the Vomiting ,and 10% people chose Stomachache. So the bad food are very harmful in our

body.

Diarrhea

46%

Vomiting

14%

Food poisoning

30%

Stomachache

10%

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My last question was,“ Do you worry about hygiene when eating out?” My options

were:

a) Always

b) Sometimes

c) Very often

d) Never

Result:

Figure 12: Do you worry about hygiene when eating out

The graph represent that,50% people said that Sometimes worry about hygiene when eating

out.25% people said that Always worry about hygiene when eating out, 20% people Very often

and only 1% said that Never worry about hygiene when eating out.

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

Always Sometimes Very often Never

Series 1

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Summary of research findings

After conducting my primary research I have found all the necessary data and I have analyzed

those in the form of graph. Finally I came to a decision that my hypothesis matched properly.

Before conducting the survey my expectation was that, most people are not aware of the health

related hazards which are results with this unhygienic food . People prefer to eat in restaurants because

the food is tastier in their opinion. Lunch hours are mostly spending in restaurants by the office working

people and also students of University.

Finally, it can be said that most of the people‟s view about the hygiene levels in restaurants in

Dhaka and whether it causes any serious threat to the public health.

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Recommendations

As, according to my data analysis I have found that people consuming the restaurant food are

often having gastric, gastric cancer, diarrhea, food poisoning and heart related problems etc.

Large number of people suffering this type of problem . Even though most people are aware of

the bad quality food service they are bound to eat in restaurants while some doesn‟t want to

change their food habits.

Limitations

While conducting survey I had to go through with some limitations. As my targeted groups are

general people, so I had to know the opinion. But most of the people became irritated, even some

of them rejected to take a part in the survey. Again most of them didn‟t have broader knowledge

about the topic. For my secondary research I didn‟t find enough information from the internet.

As there were a few research conducted in our country regarding the topic, so it was a

challenging to find relevant secondary data from net.

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Conclusion

After conducting and analyzing all my research paper, I have found one thing that is: think,

without proper thinking we can‟t do anything.

In every situation, if we can control our mind and we can think properly, we can solve

everything. The government can appoint health inspect in every restaurant in the city so that

restaurants maintain their food quality and cleanliness and also the customers will be aware of

the restaurants hygiene level. Even though most people are aware of the bad quality food service

they are bound to eat in restaurants while some doesn‟t want to change their food habits. Also we

can conclude the people opinion/suggestion for better service. We have to do something for

ourselves, for our planet.

In our everyday lives, personal actions are extremely important. Involvement is necessary in

every level of mankind, starting from low income families to powerful politicians. Given the

level of people‟s awareness, they are doing the best they can. Hence we need to increase our

awareness among general people.

Day by day, we have to think positively to reduce our restaurant food related problems. And after

certain time, we can reach our destination and for that we have to think and only think. We do

not have to stop all of our consumptions; all we need to do is to be conscious of what we are

consuming.

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Reference

Bryan, Frank L., John J. Guzewich, and Ewen C.D. Todd. 1997. Surveillance of

Foodborne Disease III. Summary and Presentation of Data on Vehicles and

Contributory Factors; Their Value and Limitation. Journal of Food Protection. Vol.

60, No. 6: 701-714.

Harmon, J (n.d.) How Much Water Should I Drink Daily?, wiseGeek, Retrieved

December 13, 2009 from http://www.wisegeek.com/how-much-water-should-i-drink-

daily.htm

Howenstine, J. A. (n.d.) The Health Effects of Drinking Soda,. Ionlife. Retrieved

December 13, 2009 from http://www.ionizers.org/soft-drinks.html

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Bangladesh‟‟ ( Paper Presented at Caribbean Agro-Economics Society 26th

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Armstrong, E (n.d.) What‟s wrong with partially hydrogenated oils?

Treelight.com/Health.Retrieved December 13, 2009, from

http://www.treelight.com/health/nutrition/PartiallyHydrogenatedOils.html

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FAQ: Method of disease transmission; Department of Microbilogy (n.d.) Mount Sinnai

Hospital, Retrieved December 13, 2009, from

http://microbiology.mtsinai.on.ca/faq/transmission.shtml#six

Gura, T (2009, February 20) How to prevent overeating and better enjoy your dining

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http://eating.health.com/2008/02/22/a-formula-to-prevent-overeating/2/

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Appendix