Argument essay

Need help with an argument outline. 

Using the attachments to construct an outline. 

There is an outline for class. Follow instructions of the outline. 

Use the attached annotated Bib and Proposal to formulate an argument. 

Final Argument/Persuasive Research Essay

Entering a Public Forum: The Argument Essay

NO LATE submissions will be accepted for this paper.

See online Classroom Calendar for due date.

Do NOT use First person pronouns that refer to you or the reader in this paper.

So do not use pronouns such as: “I, you, we, our, yours, mine, etc.”

Public arguments voice the opinions of individuals or groups that share a common concern. Like commentary, public arguments analyze issues and take a position. However, public arguments go beyond commentary by recommending a course of action or offering a solution.

Students must be able to:

• Develop a thesis that argues and persuades for a specific public action

• Research, integrate and document credible sources from ONLY your Annotated Bibliography

• Assume a public voice.

• Persuade a specific audience

· Use logic, intellectualism, and ethics to convince an audience of the validity of ideas

· Refrain from using fallacies, clichés, or conjecture to substantiate ideas.

ASSIGNMENT:

Write a compositionally formatted essay in which YOU briefly explain a controversy within a public issue and then take a position on a public issue. Use secondary sources (ONLY from your Annotated Bibliography) to support your thesis, offering an audience a strategy for changing the status quo. You are trying to persuade your audience that you have a legitimate solution to this issue.

You must use at least 8-

1

0 CREDIBLE secondary sources as evidence to support your claim and/or arguments from your Annotated Bibliography.

You may only use the sources used in your Annotated Bibliography.

You must cite your sources correctly, within the body of the paper-using MLA/APA citation when you use a source as evidence or in support if your claims. Only use one type of citation style and do so consistently.

Make sure you include a Works Cited page and NOT your Annotated Bibliography at the end of your paper.

In order to receive a passing grade on the Final Research paper you must have ALL of the following elements:

· Write a 2,000-2,500 word composition formatted double-spaced paper. It must be at least 2,000 words.

· Explain at
least
one contrasting sides to the topic/conflict you have researched– and how they relate to your position within the subject. At this point, you cannot change your topic. (A clear counter argument)

· You MUST take a position and defend your position successfully in this paper.

· Your essay must have a clear thesis that briefly explicates your position.

· Your essay must contain topic sentences and transitional sentences for each paragraph.

· You must construct a clear/concise conclusion in which you CLEARLY take a position and summarize how you successfully defended your position within the paper. You MUST offer a viable solution to the conflict or disagreement within the conclusion.

In order to receive a passing grade on this paper, you must include ALL of the following elements:

· Include an original title for your essay, your name, your class time and section, and my name. “Final Research Essay” is NOT an acceptable title.

· Each page numbered (top right –hand corner)

· 2,000-2,500 word composition argument essay

· Only 4 direct quotes from outside sources you have researched and the rest are to be paraphrased in your own words.

· Do NOT triple space between paragraphs.

· Your composition essay, from front to back, must be formatted using MLA or APA style.

· You must have a clear, concise MLA or APA works cited page, formatted correctly and in-text citation..

· You must edit your essay.

· You must use correct grammar and punctuation, throughout your essay.

YOU CANNOT TURN THIS ASSIGNMENT IN LATE.

THERE IS NO TIME ALLOTTED IN DEPARTMENT’S FINAL-GRADE SUBMISSIONS SCHEDULE FOR ME TO ACCEPT AND GRADE A LATE FINAL PROJECT.

You must include ALL of the elements outlined in this handout. If you do not, points will be deducted accordingly –for each thing you miss –or fail to include.

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Title of Paper Last Name 1

STUDENT NAME

Professor Piumelli

ENC 1102 SECTION__

DATE

THIS PAPER WAS A LOW “A” grade.

Food and Wine: Hedonism for All?

If society knew of more intuitive ways for food and wine pairings, then it would lead to a healthier and more fulfilling lifestyle for themselves and those around them. Food and wine can influence each other in many different ways. Some influences can be quite positive and others can be less than inspiring. There are many perspectives and views on this subject some of which are based on gustatory intuition while others can be based on a more academic / molecular level. At one end we have the scientifically based observations made by Chartier and Harrington while on the other end we have pairings based on trial and error which are covered by Goldstein and Dornenberg. The most rudimentary level of food and wine pairing is fatally flawed which only hurts or stalls the industry as a whole. It resembles other problems in society where one declines challenges and embraces mediocrity. It is a law of nature that if you are not growing then you are dying. This paper investigates that level of mediocrity as it is what has caused the heavily marketed, prepackaged, shelf stable, food revolution that we see today. This will foster a better level of understanding to the old phrase “you are what you eat” as it is important to the health and welfare of society. Every decision which we make in food and beverage are all interconnected with one another. We (Do not use personal pronouns) are on the edge of a culinary revolution and a better understanding of the principles which make it all work is long overdue. Finding out a way to make it all work without the long rooted traditional variables is a crucial step for maintain viability in the industry as a whole. This research (Redundant) provides a better and more innovative method of wine pairing and also provides the contrasting / historical perspective.

1. Bastian, Susan E.P., Cassandra Collins, and Trent E. Johnson. “Understanding Consumer Preferences For Shiraz Wine And Cheddar Cheese Pairings.” Food Quality & Preference 21.7 (2010): 668-678. Academic Search Premier. Web.

Ten commercial Australian Shiraz wines of diverse origin and quality were hedonically rated by 54 wine and cheese consumers and 22 wine experts. The wines were then paired with a single Cheddar cheese and the consumers asked to rate “ideal” pairings and indicate hedonic liking of the pairs. A descriptive analysis (DA) panel of seven judges evaluated the sensory properties of the wines before and after consumption of the cheese. DA indicated that consumption of the Cheddar cheese before tasting the wine had similar sensory effects on all the wines including a reduction of flavor length and astringency intensity, while the tannin quality became silkier. All wines dominated the cheese flavor but the wine that dominated the cheese flavor the most was the least liked pairing, while the wine that dominated the cheese second most was the most liked pairing. Only nine of the wines, but all of the wine and cheese pairs were liked by the consumers. Two of the top three most preferred Shiraz and cheese pairings were those containing wines that scored highest in quality and were most liked by the wine industry experts and consumers. In contrast, the two least liked wine and cheese pairs included the wines that scored poorly on quality and were not liked. Wine domination of the cheese does not appear to drive the preference for wine and cheese pairs; rather it appears driven by overall preference for the wine alone. (Need to show more of a connection to how you will use this in your final paper)

2. Chartier, François. Taste Buds And Molecules : The Art And Science Of Food, Wine, And Flavor / François Chartier ; Translated By Levi Reiss. n.p.: Hoboken, N.J. : Wiley, 2012., 2012.

Francois Chartier is the author of the popular French-language annual wine and food guide La Selection Chartier, as well as another book called A Table avec Francois Chartier. This book won the prestigious Gourmand World Cookbook award for Best Innovative Cookbook. Chartier is also the only Canadian to have been named best world sommelier in French wines and spirits at the Grand Prix Sopexa. I chose him as he is considered the world’s foremost expert on the science behind food and wine pairing. Chartier was responsible for the wine list at what was voted to be best restaurant in the world for 5 years called El Bulli. This book is said to introduce unpretentious aromatic recipes, reinvented classics, and cleverly chosen and accessible food and wine pairings. This is the first book ever which explores the science behind food and wine pairings. All books prior to this have been based on centuries of trial and error by sommeliers and chefs. I believe it will ultimately support my position in truly simplifying and demystifying food and wine pairings to make it truly easier for all to enjoy.

3. Dornenburg, Andrew, and Karen Page. What To Drink With What You Eat : The Definitive Guide To Pairing Food With Wine, Beer, Spirits, Coffee, Tea– Even Water– Based On Expert Advice From Americas Best Sommeliers / Andrew Dornenburg And Karen Page ; Photographs By Michael Sofronski. n.p.: New York : Bulfinch Press, 2006., 2006.

Karen Page and Andrew Dornenburg have been called “the brightest young author team on the culinary scene today” on NPR. They have written three other books all of which have been finalists for or winners of James Beard and/or IACP book awards. Until recently they were considered to be the leading authorities on the subject of flavor development. This book ultimately contrasts my viewpoint as it is voluminous with very specific pairings for most possible foods in the world. It is extremely complex and ultimately viewed as mainly a reference guide as it is a compilation of insights from more than 70 sommeliers (wine experts). Everything in this book is purely based on trials and errors of each one of these experts. I chose this book as it is based on the exact premise that food and wine pairing is based on today. The title itself notes it as the definitive guide. I am of the belief that the word definitive is an intellectual limit.

4. Gianluca, Donadini, Fumi Maria Daria, and Lambri Milena. “The Hedonic Response To Chocolate And Beverage Pairing: A Preliminary Study.” Food Research International 48.(n.d.): 703-711. ScienceDirect. Web.

The objective of this study was to provide some general recommendations for selecting a befitting beverage to accompany chocolates with different cocoa contents. Eighteen beverages and three chocolates with 30%, 70%, and 99% cocoa solids were hedonically rated by eighty regular chocolate consumers. The beverages were then paired with each chocolate, and the consumers were asked to indicate hedonic liking of the chocolates, beverages, and chocolate and beverage pairs, and to indicate whether the chocolate or beverage flavor dominated the pair. The results of this study showed that liking of chocolate and beverage pairs significantly varied (p<0.001). Consumers preferred pairs with chocolate containing 30 and 70% cocoa solids over pairs with chocolate containing 99% cocoa solids. Beverages, such as balsamic vinegar, liqueur wine, coffee, and Port wine, generally appeared to be more proper and versatile partners for chocolate. According to the factorial analysis of variance (ANOVA), the chocolate and beverage pair liking depended more on the beverage liking than the chocolate liking and the level of match. Omega squared indicated a medium effect for the beverage liking and a small effect for the chocolate liking, and the level of match. Although exploratory, this study outlined that when chocolate dominated the pair, a drop in acceptance is generally observed, whereas when the beverage dominates the chocolate a drop or a gain in acceptance can occur. Further investigations are required to complement the results with specific pieces of information on the flavor interactions that occur when chocolate and beverages are consumed according to a mixed tasting technique.

5. Goldstein, Evan. Daring Pairings : A Master Sommelier Matches Distinctive Wines With Recipes From His Favorite Chefs / Evan Goldstein ; Photographs By Joyce Oudkerk Pool. n.p.: Berkeley : University of California Press, c2010., 2010.

Evan Goldstein is a James Beard award winning Sommelier (wine expert) and also wrote a best-selling restaurant book called Five Star Service. This book tackles the task of pairing wine with food. He holds the highest title in the Court of Master Sommeliers. I was in Oregon for an event a couple years ago called International Pinot Noir celebration where he was the keynote speaker where he introduced a wine is food campaign. I believe the most knowledgeable wine person in the world is Doug Frost from Kansas City. Frost regards Evan Goldstein as being one of the top experts in the world on pairing wine with food. This book is about making pairings more fun and daring. I believe this will be a contrasting viewpoint as it will be based upon what the court of master sommeliers learn rather than new material.

6. Harrington, Robert J. Food And Wine Pairing : A Sensory Experience / Robert J. Harrington. n.p.: Hoboken, N.J. : John Wiley, c2008., 2008.

Robert Harrington is the 21st Century Endowed Chair in Hospitality Management at the University of Arkansas. He teaches graduate and undergraduate courses in the areas of leadership, strategy, innovation and management. He received his MBA and Ph.D. in strategic management from Washington State University and his Baccalaureate from Boise State University.

Prior to coming to the University of Arkansas, Dr. Harrington was Associate Professor in the School of Hospitality & Tourism Management at the University of Guelph. His past academic responsibilities includes serving as Dean and Professor at Nicholls State University and has taught at Washington State University, the University Center César Ritz, (Brig, Switzerland), and the Institut Paul Bocuse, (Lyon, France).

His primary research interests center on food and wine, culinary tourism strategies, strategy implementation and the strategic management process. Bob has published numerous articles in top business and hospitality journals & books, including the Journal of Business and Management, Journal of Hospitality & Tourism Research, the International Journal of Hospitality Management, the Journal of Foodservice Business Research, and The Encyclopedia of Hospitality Management.

Professor Harrington received the 2007 Journal of Hospitality & Tourism Research Article of the Year Award, the 2007 Champion of Education Award by the Canadian Association of Foodservice Professionals, and was the 2004 recipient of the International CHRIE Breithaupt Award for outstanding achievement.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

Food and Wine Pairing provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables – both individuals and organizations – which set their wine parings in a complete gastronomical, regional, and cultural context.

What interested me in this book is that it seems to provide similar methods of tasting and pairing to what Francois Chartier describes. I believe that this will support my initial research as well and assist in providing additional backbone to the paper. The author has very good credentials and has already written several books as well. Please note that to conserve space I was thorough on Harrington as many of his studies are utilized in my research.

7. Harrington, Robert J., and Rhonda Hammond. “The Impact Of Wine Effervescence Levels On Perceived Palatability With Salty And Bitter Foods.” Journal Of Foodservice Business Research 12.3 (2009): 234-246. Hospitality & Tourism Complete. Web.

This study looks at the relationship among wine effervescence levels with food saltiness and food bitterness. Twenty-six individuals participated in this experimental study assessing increases or decreases in palatability of highly salty or highly bitter foods when consumed with wine. As a whole, our two hypotheses were partially supported. High effervescence provided a palette cleansing effect with highly salty foods and the negative impact of bitter food was lessened when combined with moderate to high levels effervescence. However, the level of effervescence in wine was partially eroded by the presence of other interacting characteristics.

8. Harrington, Robert J., and Rhonda Hammond. “Body Deviation-From-Match: The Yin And Yang Of Wine And Food Pairing?.” Journal Of Culinary Science & Technology 5.1 (2006): 51-69. Hospitality & Tourism Complete. Web.

This study considers the impact of body or texture elements on perception of food and wine match. Hypothesized relationships were tested using mixed tasting and sequential tasting methods. Deviation-from-match measures were used for assessments of mixed body-to-body match, sequential body-to-body match, and sequential fattiness-to-tannin match. Results indicated that sequential assessments of body-to-body match provided a significant predictor of overall match but this relationship was not as strong a predictor as the mixed assessment of body-to-body match. The predictability of overall match was substantially improved when sequential body-to-body and sequential fattiness-to-tannin measures were combined. Discussion provides a greater understanding of food body interactions due to protein type and cooking method.

9. Harrington, Robert J., Michelle McCarthy, and Mario Gozzi. “Perceived Match Of Wine And Cheese And The Impact Of Additional Food Elements: A Preliminary Study.” Journal Of Foodservice Business Research 13.4 (2010): 311-330. Hospitality & Tourism Complete.

Very little empirical work has been done on the assessment of the impact of additional food items on match perception. The addition of specific food items to wine and cheese pairings added an increase in the overall sensation of match. This finding highlights the value of layering flavors, fruit, acid, sweet contrasts, and spice to improve wine and cheese relationships. This study found substantial differences in perceptions across the participants, supporting current arguments on individual differences in sensory perception. Limited statistical differences were found for the separation in match levels based on flavor intensity and body-to-body relationships. The descriptive statistic differences, however, may have practical significance based on consumer sensory perceptions.

10. Harrington, Robert J., and Rhonda Hammond. “The Direct Effects Of Wine And Cheese Characteristics On Perceived Match.” Journal Of Foodservice Business Research 8.4 (2005): 37-54. Hospitality & Tourism Complete. Web.

This study considers the direct impact of food and wine elements on the level of perceived food and wine match using a trained sensory panel. Following a hierarchical relationship of components, texture, and flavor characteristics, regression was used to test the impact of five wine elements present in six wine varietals on the level of match for four different cheeses. The overall level of sweetness in wine impacted the perceived match across all cheeses. Additional relationships varied by cheese type while significant relationships were shown for wine sweetness level and the overall body of the wine. Tests on the impact of five food elements present in four cheese types ran against the level of match for the six wines were nonsignificant in the overall test but varied by wine type. Significant relationships were shown for cheese sweetness level, spiciness level, and the overall body of the cheese. Implications of these findings and suggested future research are provided.

11. Laloganes, John P. The Essentials Of Wine With Food Pairing Techniques : A Straightforward Approach To Understanding Wine And Providing A Framework For Making Intelligent Food-Pairing Decisions / John Peter Laloganes. n.p.: Upper Saddle River, N.J. : Prentice Hall, c2010., 2010.

The author is a Sommelier and Management Instructor, The International Culinary School at the Illinois Institute of Art-Chicago. It claims that he is willing to break down barriers of intimidation one wine drinker at a time.  He utilizes enthusiasm, humor and unbridled passion to convey the essence of whatever he teaches.  John has worked in the restaurant industry since the mid-1980s and works avidly with mid-west restaurants and related establishments in assisting them to become more successful.
He has taken extensive coursework in Culinary Arts, earned a Bachelor’s Degree in Hospitality and Tourism Management (with a specialization in Food and Beverage Management as well as Training and Human Resource Development) from the University of Wisconsin–Stout and a Master’s Degree from the University of Minnesota.  Currently, John is pursuing his Doctorate Degree from Argosy University in Organizational Development.  John has traveled and tasted extensively throughout the major wine and beer producing regions of Europe.
Previously, John was an Associate Professor at Le Cordon Bleu Chicago where he earned the “Educator of the Year” award in 2004 and the “Customer Service Award” from North American Le Cordon Bleu Schools in 2005. John also was awarded the distinctive Sommelier Diploma (level III) through the International Sommelier Guild (ISG) in 2007. And from 2007-2009, he taught wine fundamentals level I and II for industry professionals through the ISG.
Currently, John is a sommelier/management instructor at the International Culinary School at the Illinois Institute of Art–Chicago and, in addition, teaches wine and beverage for Kendall College.  He conducts irregular four-week consumer wine training and tasting sessions “Wine Made Simple” at WineStyles Belmont.  A sampling of John’s consulting and teaching clients include:  Grey Plume—awarded “America’s Greenest Restaurant in 2010”, Merrill Lynch, Envision Unlimited, Abbott Laboratories, Northwestern Mutual, Heartland Alliance, Pearson Education, Prentice Hall, Cellar Angels and others.
In the September 2011 issue of Bon Appétit, David Lynch, a James Beard Award winning Sommelier and author of Vino Italiano: The Regional Wines of Italy recognized the Grey Plume wine list as one of his top 5 favorite condensed wine lists.    
John has authored the book, Essentials of Wine with Food Pairing Techniques released in March 2009. It’s a definitive guide for the novice and intermediate wine drinker. The book is written in a straightforward approach to understanding wine and providing a framework for making intelligent food-pairing decisions.  There was also a modified version of the book, Food, Wine, Culture in California that was released in 2010.  
John’s second book titled, The Beverage Manager’s Guide to Wines, Beers and Spirits was released in January of 2012.  The book is a collaboration with Albert W. A. Schmid who was awarded from the International Culinary Professionals as the Sommelier of the year. The national mixologist sensation, Adam Seger praises that “Schmid and Laloganes establish themselves once again as preeminent authors and respected practitioners that have emerged as insightful voices for the beverage world.”   
John is a current member of the Society of Wine Educators (SWE), the International Association of Culinary Professionals (IACP) and the American Culinary Federation (ACF).

I believe that this source will provide a more practical way of pairing food in wine and make it accessible to for the common people. The author has a phenomenal background and is very active in the food and wine community.

12. Lee, Jeannie Cho. “The Red Revolution.” Far Eastern Economic Review 167.44 (2004): 73. Business Source Premier. Web.

This article focuses on the pairing of red wines with ethnic spicy food. Ability of red wine to retain the character and refresh the palate; Impact of red wine on chili flavors; Statement of Hong Kong-based wine judge Barry Burton regarding red wines with Asian food containing chili. This article supports the premise that Francois Chartier argues in his book on the premise that pairing is very possible on a simpler molecular level.

13. Madrigal-Galan, B, and H Heymann. “Sensory Effects Of Consuming Cheese Prior To Evaluating Red Wine Flavor.” American Journal Of Enology And Viticulture 57.1 (2006): 12-22. Science Citation Index. Web.

The aim of this study was to assess, through descriptive analysis, the way in which the flavor perception of red wine was influenced by the wine pairing with a variety of cheeses. A panel of 11 trained judges evaluated the flavor of eight wines of four different varieties (Cabernet Sauvignon, Merlot, Pinot noir, and Syrah) before and after tasting cheese. Eight cheeses were selected: two soft (Mozzarella and Teleme), two medium-hard (Cheddars from Vermont and New York), two hard (Emmental and Gruyere), and two blue (Gorgonzola and Stilton). The results obtained by descriptive analysis showed that the cheese had significant effects on red wine flavor. Some attributes, such as astringency, bell pepper, and oak flavor, significantly decreased when the wine was evaluated after tasting cheese. Only butter aroma was significantly enhanced by cheese. It was also found that there was no significant wine-cheese interaction effect; in other words, the effect of any given cheese is equivalent for all wines. Although there were significant effects, the overall sensory profiles of wines without prior cheese tasting and as affected by cheese were very similar.

14. S Yoshida, et al. “Novel Method To Reduce Fishy Aftertaste In Wine And Seafood Pairing Using Alcohol-Treated Yeast Cells.” Journal Of Agricultural And Food Chemistry 60.24 (n.d.): 6197-6203. Science Citation Index. Web.

The article presents information on the fishy aftertaste that sometimes people recognize when consumes wine with sea food. Iron is considered to be a key component responsible for fishy aftertaste. Alcohol-treated yeast (ATY) cells can be used to reduce this problem as they adsorb the iron after completion of fermentation. This study addresses the issue of pairing wine with seafood and the components which can make that pairing difficult. This is yet another example as to how we can pair wine better on a molecular level.

15. Sbrocco, Leslie. The Simple & Savvy Wine Guide : Buying, Pairing, And Sharing For All / Leslie Sbrocco. n.p.: New York : William Morrow, c2006., 2006.

Leslie Sbrocco is the award-winning author of Wine for Women and a regular wine columnist for the San Francisco Chronicle. Her work has appeared in publications such as O, The Oprah Magazine; Family Circle; Redbook; and Working Mother. She is the host of the Emmy-nominated show Check Please! on PBS and appears regularly on national radio and television including the Today show and CNN. In addition to her writing and television work, Sbrocco is a nationally recognized speaker and wine consultant for the Kimpton Hotel Group. I was also privileged to be on a panel of speakers with her in Aspen, Colorado. This book is about simplifying food and wine pairings at a easy to understand level. I believe this will be a good ground work to simplify and make great wine and food pairings accessible to everyone. Leslie has a great personality and has a great passion for life.

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Impact of social media to the society.

Introduction

Social media is any numeral tool that permits users to create and share content with the community. Social media includes a wide variety of websites and also apps. Some of the platforms are like Facebook. Social media can be very powerful on society in both optimistic and even negative ways. This gives people a manner that will stay in trace with the people who live at a far distance. Social media has both advantages and disadvantages. It has different impacts on society since it mainly involves the use of technology in a big way.

Although there are a lot of advantages that are reaped from social media applications, there are some of the demerits, and one is wasting time on social media (Cherak, Stephana et al p.159, 2020). Many people today, instead of doing what is important many people are concentrating on social media that is not helping much. People are on the phones most of the time instead of being at work. It is important to only reply once most especially to the people who bore you. It is important to excuse yourself from the conversation and getaway. This because a lot of time will be wasted and hence the discussion might not be important like the work that one is doing.

Another problem is that there are dangers of cybercrime and bullying; allowing kids always to be online will affect their education because being online all the time will affect how they are reading (Matlhare et al. 2020). It is not possible to read while still online. It is important to keep on checking on the kid’s social media profile. Today social media has been one of the areas when many students waste a lot of their time. Instead of doing studies, many of them start chatting with their friends, reducing their education performance.

Due to the increased use and improvements in technology, there have been many reported cases about cyberbullying. A lot of children have been bullied in some of the social media platforms. Also, some of the teens have reported on their accounts being hacked. Some are hacked, and anything that is written becomes public. Another major problem brought about by the negative impacts of social media is health issues due to social media. Due to spending a lot of time on social media, there are problems like sleep deprivation. People who are always on their screens are the ones that are mostly being faced with this problem.

This problem about the negative impacts of social media it is a problem just like the other problems. The issue has brought challenges that are affecting different people negatively. The i9ssue has a lot of negative impacts, and for this reason, the issue becomes a problem just like all the others (Cinelli, Matteo, et al.) It has made people suffer since May of the children have suffered a low performance in school. Cyber attacks and bullying have been used to victimize most of people. The problem that should be looked at is that if it is not addressed to many people will undergo a lot of negative impacts, and this is not right.

A lot of children are having problems since there is a lot of cyberbullying. This issue is affecting a lot of school-going children. For this reason, a lot of children have been affected by these types of bullying, and it is continuing to trend (O’Reilly, 2020). There have been a lot of problems that are affecting the children who are bullied. Sometimes they are told to do things that they feel they don’t want to. Through bullying, some of the children have been affected psychologically. Many have been said in case they report such instances, they will arrest.

The problem is worth further investigations since, as seen, it has been seen to cause a lot of questions. As technology is improving every day, then the risks are seen to be improving daily. Thus, it is important to ensure that the issues that have shown up it seems that all this might improve in the coming future. For this reason, it is important to ensure that all these challenges are looked at better so that in the next lot, solutions for the same problems will be sought.

Technology has made a lot of improvements, and many disadvantages are as a result. The other reason why this issue should be investigated further is coming up with measures that will aid in curtailing the spread of these dangers to the school-going children. There are a lot of disadvantages that result from children using social media. When they spend a lot of hours on social media, many disadvantages come as a result. Thus, it is important to look at all the factors causing the children to be much on social media and stop the negative impacts.

The reason to help the reader understand the problem since social media is a subject of modern technology. I made the reader understand through the rampant reported bullying mainly to the teenagers. the other issue that is facing most of the school-going children is the wastage of time in social media. For this reason, a lot of children have suffered since many are failing in school. They are spending al0ot of time on the screen, and many forget to be in their books. The most affected area by social media in education. Many of the school-going children are using some social media platforms that socially are not upright. This is also affecting such student morals. The issue exists, and it is also getting worse. Since technology is improving every day, many children, especially those in high school, are affected much. Issues about cyberbullying and other kinds of attacks are increasing each and a new day, and hence the problem is getting worse daily.

This problem with this issue is going to increase if it is not addressed. The government should ensure that it comes with policies that will look at the social media platforms and give proper guidelines to stop any kind of negative impact both to the school going chil5ren and also the society.

Work cited

Cherak, Stephana J., et al. “Impact of social media interventions and tools among informal caregivers of critically ill patients after patient admission to the intensive care unit: A scoping review.” PloS one 15.9 (2020): e0238803.

Cinelli, Matteo, et al. “The covid-19 social media infodemic.” arXiv preprint arXiv:2003.05004 (2020).

Matlhare, Boitumelo, Gabriel Faimau, and Latang Sechele. “RISK PERCEPTION AND KNOWLEDGE OF CYBERCRIME AND ITS PREVENTIVE STRATEGIES AMONG YOUTH AT THE UNIVERSITY OF BOTSWANA.”

O’Reilly, M. (2020). Social media and adolescent mental health: the good, the bad and the ugly. Journal of Mental Health, 29(2), 200-206.

The Argument

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Body Paragraph-4 (Counter Argument)

Topic sentence (Sub topic)- EXAMPLE: Although many Americans would agree that forest fires today are a direct result of global warming, there are citizens and politicians who believe that the cause of most of these forest fires are from human negligence and government mismanagement of resources.

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Topic sentence (Sub topic)- EXAMPLE: Although there are citizens and politicians who believe that the cause of most of these forest fires are from human negligence and government mismanagement of resources.

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Body Paragraph-6 (Possible solution) PART A

Topic sentence (Subtopic)- EXAMPLE: Although there are citizens and politicians who believe that the cause of most of these forest fires are from human negligence and government mismanagement of resources.

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Body Paragraph-7 (Possible solution) PART B

Topic sentence (Subtopic)- EXAMPLE: Although there are citizens and politicians who believe that the cause of most of these forest fires are from human negligence and government mismanagement of resources.
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Concluding Paragraph-(Ask my read to do something) )

Topic sentence (Subtopic)- EXAMPLE: Working together the human race can make a difference.

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