A. Literature Review Opening Narrative
• Contains a brief discussion of the content of the literature that includes a critical analysis and synthesis of various sources/content of the literature (journals, reports, and scholarly seminal books, etc.) to convince readers of depth of inquiry
• Explains the organization of the review.
• Explains the strategy for searching the literature.
• Includes a brief summary of the frequencies and percentages of peer reviewed articles and articles published within five years.
• Ensures 90% of the total sources are peer reviewed with a minimum of 60-peer reviewed sources in the literature review.
• Ensures 90% of the total sources have a publication date less than 5-years
B. Application to the Applied IT Problem
• Introduces the purpose of the study.
• Contains a critical analysis and synthesis of literature pertaining to the conceptual framework. The student includes a critical analysis with supporting and contrasting conceptual models for the theory in the t/conceptual framework.
• Contains a critical analysis and synthesis of literature pertaining to potential themes and phenomena (qualitative studies) the student identified in the Purpose Statement.
This article focuses on addressing the main issue with food irradiation, it’s name. The word radiation is considered as one the scariest words in our vocabulary, mainly because we do not purely understand it; and people fear what they do not understand. Research has been done into the process of food irradiation for decades and studies show it falls into 3 categories: high dose, medium dose, and low dose. Each dose entails a different measure of radiation absorbed and each have different purposes. These “doses” come from gamma radiation emitted by radioactive isotopes, however, they do not leave the exposed product with residual radiation. The process of food irradiation described here is completely safe. In addition to this, after the process is complete, no strange odors or flavours and produced, rather the color and texture of the food improves. Majority of the research being done has centered around poultry products. Steaks have been being irradiates for as many as six years and holds up with excellent results. In fact, irradiated pork does not require for it to be refrigerated. It has also proven itself quite effective in the potato and onion industry with regard to limiting growth of mold, and altercations in the ripening process. Irradiation as proved to be a superior preservation technique to current methods. One question the public is facing is whether to consider food irradiation as an additive rather than process or treatment. Sometime in the future, after consumers have been educated with the safety of this process, the numerous advantages will become more obvious to the public. This article, quite old as well, is still credible seeing it was verified by CSP magazine and its award winning editorial team, ranked number 1 in market share and readership. The source is also peer reviewed and edited. This article is split up into segments, one part being the irradiation process. This is purely facts and no opinion as it is simply stating the procedure. The article then goes on to discuss a more biased piece on why we should irradiate our food. It proves to be accurate as the facts stated is consistent with my previous sources. I would consider this as a very competent source as it focused on the background and process of irradiation. Knowing the educational segment and technicalities within this process is vital when debating a topic. This specific journal bettered my understanding of how food irradiation actually works as it more fact based, rather than point of view. The information is presented to me in a way that I am able to make a decision on food irradiation for myself. It also made a very strong point discussing why consumers are so afraid of food irradiation which I feel would be an excellent touch to my essay. Robertshaw, N., & Schwartz, L. (1985, June 24). FDA will approve food irradiation. Supermarke>GET ANSWER