Topic: 1.Food safety of college student—–>junk and healthy food——>cost and available.
The above three points must all be included.
Introduction is required(The introduction is not included in the total number of words.)
The reference format must be standardized.
The following links and articles must be used. If you can, find a few more resources, and the last resource should not be less than four.
Works Cited
HANBAZAZA, MAHITAB, et al. “A Comparison of Characteristics and Food Insecurity Coping Strategies between International and Domestic Postsecondary Students Using a Food Bank Located on a University Campus.” Canadian Journal of Dietetic Practice & Research, vol. 78, no. 4, Dec. 2017, pp. 208-212. EBSCOhost, doi:10.3148/cjdpr-2017-012.
Works Cited
HANBAZAZA, MAHITAB, et al. “A Comparison of Characteristics and Food Insecurity Coping Strategies between International and Domestic Postsecondary Students Using a Food Bank Located on a University Campus.” Canadian Journal of Dietetic Practice & Research, vol. 78, no. 4, Dec. 2017, pp. 208-212. EBSCOhost, doi:10.3148/cjdpr-2017-012.
Works Cited
Broton, Katharine and Sara Goldrick-Rab. “The Dark Side of College (Un)Affordability: Food and Housing Insecurity in Higher Education.” Change: The Magazine of Higher Learning, vol. 48, no. 1, 01 Jan. 2016, pp. 16-25. EBSCOhost, libproxy.troy.edu/login?url=http://search.ebscohost.com.libproxy.troy.edu/login.aspx?direct=true&db=eric&AN=EJ1094152&site=ehost-live.
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