"Organic Foods: Are They Better?." Journal of the American Dietetic Association 90.3 (1990): 367. MEDLINE. Web. 4 Nov. 2014.
Burros, Marian. "Is Organic Food Provably Better?." New York Times 16 July 2003: F1. Academic Search Premier. Web. 4 Nov. 2014.
This article primarily focuses on the heated debate of whether the conventionally produced food materials are better than organic food materials. The reports and research findings scrutinized and retrieved from accredited organizations made apparent the fact that the level of nutrients is higher in organically produced crops compared to their complimentary goods, conventionally produced.
Crandall, Philip G., et al. "Estimating the Demand for Organic Foods by Consumers at Farmers' Markets in Northwest Arkansas." Journal of Agricultural & Food Information 11.3 (2010): 185-208. Academic Search Premier. Web. 4 Nov. 2014.
The aforementioned article seeks to establish the interest of buyers towards organic foods. The results retrieved subsequently to the research that was done prior to writing this article made apparent the fact that the majority of the farm buyers opt for organic foods materials compared to nonorganic food materials. It was also noted from the research that the majority of those who buy organic food materials have been doing this for more than seven years.
Melchett, Peter. "Spin Hides The Truth About The Value Of Organic Food." Farmers Weekly 151.7 (2009): 25. Academic Search Premier. Web. 4 Nov. 2014.
Throughout this article, the author presents his perceptions regarding the report that was compiled by Foods Standard Agency (FSA) of Great Britain. The report presented claimed that organic food materials have fewer amounts of nutrients as compared to the nonorganic food materials. Based on the author’s perceptions, the report is unreasonably biased against the organic foods a fact that makes this report dubious. The author contends with the notion that FSA and other business organizations ignore the efforts of farmers to produce nutritious foods.
NASPETTI, SIMONA, and RAFFAELE ZANOLI. "Organic Food Quality and Safety Perception throughout Europe." Journal Of Food Products Marketing 15.3 (2009): 249-266. Academic Search Premier. Web. 4 Nov. 2014.
With a particular focus Europe, the research findings retrieved from the research findings indicated that people have limited amount of knowledge regarding ways in which organic food materials can be produced and processed. Additionally, it is evident that people have little knowledge about the characteristics that are deemed fundamental for the consumer regarding safety and quality. The main purpose of this article was to establish ways in which safety and quality can be embraced by consumers in regards to their eating habits.
Ozersky, Josh. "Farm vs. Supermarket." Time 176.9 (2010): 43-45. Academic Search Premier. Web. 4 Nov. 2014.
The article above, present discussions that recount on the food tasting tests that involved New York City chefs who were asked to give their preferences regarding organic and non-organic foods. This test was meant to establish the nutritious value of food sold in the supermarket over those sold directly from the farm. Considering that chefs are professionals who are well acquitted with matters of nutrition, an outstanding majority of these chefs established the organic food materials particularly those retrieved directly from the farm to be more nutritious. Compared to the majority of the supermarket food materials
Shan, Yaso. "Going Organic - Is It Nutritionally Better?." Primary Health Care 16.3 (2006): 37-40. Academic Search Premier. Web. 4 Nov. 2014.
This article presents the nutritional values attached to organic food materials. In the modern day, there is an increased demand of organic food materials over non-organic foods, fact that is attributed to the notion that these foods are grown with no chemical additives that may be harmful in the long run on the consumer. Though there exists minimal clinical evidence supporting the notion that organic food materials are nutritionally better, the nutritional value of organic materials is fostered by the fact that it is chemical free.
Williamson, C. S. "Is Organic Food Better For Our Health?." Nutrition Bulletin 32.2 (2007): 104-108. Academic Search Premier. Web. 4 Nov. 2014.
This article in essence focuses on the growing popularity of the organic food materials in the most parts of Great Britain. Based on the author’s notions, consumers are predisposed to consuming organic food materials subsequent to their particular concerns on pesticide use, and the safety and quality of foods. In addition, the author establishes that the majority of the consumers in Great Britain perceive organic food to be healthier compared to the conventionally produced food materials. This article also presents what the word nutritious means and the difference between organic and non-organic foods.