Coop Scoop Magazine
HONEST WEIGHT COOP SCOOP: SUMMER 2024 REFERENCES:
With great information comes great resources. Please check out these links to find out more from our Coop Scoop articles:
Co-op 101: National Co-op Grocers by Lucia Hulsether
National Co+op Grocers, “About Us,” https://www.ncg.coop/
Carla Young, “The Iron Cage Has a Mezzanine: Collectivist-Democratic Organizations and the Selection of Isomorphic Pressures via a Meta-organization,” Organizational Imaginaries vol. 72: 113-139.
Dinner and Dialogue By Ellen Cosgrove
1. Office of the Surgeon General (2023). Our Epidemic of Loneliness and Isolation: The U.S. Surgeon General’s Advisory on the Healing Effects of Social Connection and Community [Internet]. Washington (DC): US Department of Health and Human Services; Available from: https://www.ncbi.nlm.nih.gov/books/NBK595227/
2. Almerico, G. (2014). Food and identity: Food studies, cultural and personal identity, Journal of International Business and Cultural Studies, Volume 8 - June 2014, https://www.aabri.com/manuscripts/141797.pdf
3. Rokach, A. (2020). Belonging, Togetherness and Food Rituals. Open Journal of Depression, 9, 77-85, https://www.scirp.org/pdf/ojd_2020111913400923.pdf
4. Dunbar, R.I.M (2017). Breaking Bread: the Functions of Social Eating. Adaptive Human Behavior and Physiology 3, 198–211, https://doi.org/10.1007/s40750-017-0061-4
5. Devine, C.; Kniffin, K.; Sobal, J. & Wansink, B. (2015) Eating Together at the Firehouse: How Workplace Commensality Relates to the Performance of Firefighters, Human Performance, 28:4, 281-306, https://doi.org/10.1080/08959285.2015.1021049
6. Fishbach, A & Woolley, K. (2019). Shared Plates, Shared Minds: Consuming From a Shared Plate Promotes Cooperation, Psychological Science, Vol. 30(4) 541-552, https://faculty.chicagobooth.edu/-/media/faculty/ayelet-fishbach/research/shared_plates.pdf
7. Aidman, B. & Long, TA. (2017). Leadership and Storytelling: Promoting a Culture of Learning, Positive Change and Community. Leadership and Research in Education, 4(1), 106-126. https://files.eric.ed.gov/fulltext/EJ1160822.pdf
8. Gowin, J. (June, 6, 2011) Why Sharing Stories Brings People Together, Psychology Today, Accessed on 3/28/22, https://www.psychologytoday.com/us/blog/you-illuminated/201106/why-sharing-stories-brings-people-together
What’s the Appeal of Apeel? by Dr. Madeline
N.M. Barfod, F.V. Sparsø, Structure and function of emulsifiers and their role in microstructure formation in complex foods, Understanding and Controlling the Microstructure of Complex Foods, 2007, https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/mono-and-diglycerides-of-fatty-acids
Chassaing B, Van de Wiele T, De Bodt J, Marzorati M, Gewirtz AT. Dietary emulsifiers directly alter human microbiota composition and gene expression ex vivo potentiating intestinal inflammation. Gut. 2017 Aug;66(8):1414-1427. doi: 10.1136/gutjnl-2016-313099. Epub 2017 Mar 21. PMID: 28325746; PMCID: PMC5940336.
Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund et al, EFSA Journal Volume 15, Issue 5 e04785, Scientific Opinion, Open Access “Re-evaluation of fatty acids (E 570) as a food additive” EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), 05 May 2017 https://doi.org/10.2903/j.efsa.2017.4785
Naimi, S., Viennois, E., Gewirtz, A.T. et al. Direct impact of commonly used dietary emulsifiers on human gut microbiota. Microbiome 9, 66 (2021). https://doi.org/10.1186/s40168-020-00996-6
Younes M, Aggett P, Aguilar F, Crebelli R, et al, EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives. EFSA J. 2017 Nov 10;15(11):e05045. doi: 10.2903/j.efsa.2017.5045. PMID: 32625340; PMCID: PMC7010209.
United States Product Information Sheet section on Regulatory Information.
https://www.apeel.com/us-en/product-safety-information
https://a.storyblok.com/f/157795/x/743e5a90ed/united-states-edipeel-product-information-sheet.pdf
https://a.storyblok.com/f/157795/x/e4139aec25/2020-assurance-statement.pdf
https://www.omri.org/news/6138346/omri-comments-compliant-fruit-coatings
https://www.ams.usda.gov/sites/default/files/media/NOP%205023%20Post%20Harvest%20Hdlg%20Rev01.pdf
https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101
https://www.ncbi.nlm.nih.gov/pmc/?term=msg+cancer
Nutritional Nuggets by Patricia Ellis
1 Collins EJ, Bowyer C, Tsouza A, Chopra M. Tomatoes: An extensive review of the associated health impacts of tomatoes and factors that can affect their cultivation. Biology (Basel). 2022;11(2) : 239. doi: 10.3390/biology11020239
2 J.L. Rowles III et al., “Processed and Raw Tomatoes Consumption and Risk of Prostate Cancer: A Systematic Review and Dose-Responsive Meta-analysis,” Prostate Cancer and Prostatic Diseases 21 (2018) 319-336.
3 R.E. Graff et al., “Dietary Lycopene Intake and Risk of Prostate Cancer Defined by ERG Protein Expression,” American Journal of Clinical Nutrition 103, no. 3 (2016): 851-860.
4K. Zu et al., “Dietary Lycopene, Angiogenesis, and Prostate Cancer: A Prospective Study in ge Prostate-Specific Antigen Era, “ Journal of the National Cancer Institute 106, no. 2 (2014): djt430
5 Z. Yan et al., “Association betweenConsumption of Soy and Risk of Cardiovascular Disease: A Meta-Analysis of Observational Studies,” European Journal of Preventive Cardiology 24, no. 7(2017): 735-747
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