Food sustains us and it is so important that it has become a central point within our society. When people meet, they tend to pick restaurants or other establishments where food and beverages are served. Food is all around us; from supermarkets to amusement parks, and yet many of us are not aware of what we should and shouldn’t be eating. In some instances, most people never take the time to consider how food affects their health, and this is what the annual National Food Day, or DFN, is all about.
NFD takes place on the 24th of October every year, and it aims to educate people about healthy, sustainable and afford food options. The website puts it plainly, stating that the main goal of this event is to “address issues as varied as healthy and nutrition, hunger, agricultural policy, animal welfare, and farm worker injustice”.
Gallaudet University Educating the Community
Gallaudet University’s General Studies Requirement classes were asked to take part in this big event, and they focuses on a wide range of subjects which included everything from animal cruelty to GMOs, or genetically modified organisms. Many people are looking to alter their diets, but they do not know where to find healthier food options, and the GSR 150 students assisted with this by focusing on the farmers markets which are located all over the Washington D.C. area. Two of these farms include the Kauffman’s Fruit Farm and Market and Hope Springs Farm; both of which provided samples of products ranging from dairy to meat to the people who attended the event.
Genetically Modified Foods
Genetically modified foods have been around for a while now, and many people have simply become used to the fact that the products they consume are no longer natural. According to Boyd Nakamura, one of the seniors within the institution, people need to take control of their diets. He stated that, “It’s amazing how companies control what you buy, what your soup tastes like, or the different kinds of food you eat.”
What the Other Students had to say
Throughout the exhibit room, students were presenting their own findings in terms of nutrition. At one table, Toska Pearson and Jerrica Poehlmann allowed people the chance to try out organic vs. non organic ingredients. They stated that, “most people thought the organic food tasted better”. This just goes to show – people might not only benefit from choosing healthier options, but they might just enjoy it more than what they are being fed from mass-production companies who are simply out to make a buck at the expense of the nation’s health.