final copy research 105 Samuel

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

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.

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.

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

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

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

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.

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.

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.

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:

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.

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.

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?

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.

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

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

 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

 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

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%
Good
Better
Best
Same
Series 1

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 1
0%
20%
40%
60%
80%
On weekend
27%
Once amonth
70%
Never when I have
on chice 3%
Series 1

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

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

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

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

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

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%

 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

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.

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.

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.

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
 Neela Bodrie, Sonia Y.De Leon, and Md Ruhul Amin Talukder, „„Food adulteration
Management System: Initiatives of Trinidad and Tobago, west Indias, Philippines and
Bangladesh‟‟ ( Paper Presented at Caribbean Agro-Economics Society 26th
West Indies
Agricultural Economic conference.
 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

 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
experience, Health.com. Retrieved December 13, 2009 from
http://eating.health.com/2008/02/22/a-formula-to-prevent-overeating/2/

final copy research 105 Samuel

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