Writing a 1000 word essay is a double-edged sword. At first you might consider the task to be relatively simple and easy, but the fact is that the fewer amount of phrases you can use, the better your content should be. Each phrase should count and your paper should be structured in a manner that will be able to capture the attention of your reader and show them arguments that support your idea, while exploring counterarguments.
Furthermore, by the end of the limit, your paper should be logically connected and organized, so that it shows a clear stance on the subject and topic you are discussing. While a simple thousand words can be written in less than a few hours, to write a 1000 word paper is a process that might take days or even weeks. Nevertheless, here are a few tips on how to do a 1,000 word essay to impress your teacher.
Manage Your Time Properly
The most common mistakes students make when they receive such task is to disregard it as a less time-consuming task. In fact, most students end up doing their assignments in the last few hours before their deadline hits. Sufficed to say, the end results are not great. As aforementioned, a proper paper should take a few days to complete, regardless of the topic at hand. Yes, somebody decided to pay to write an essay, but you can write it yourself!
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Take the Same Steps as for Long Articles
First and foremost, despite the low size limit, you should take the same steps that are recommended for creating longer articles. They include:
Make sure to do proper research and that you familiarize yourself with the topic and other great examples on the subject by reading. Furthermore, you should analyze the information you've gathered from your research and reading and then write your 1 000 word paper. Finally, you should do proper revision of your text for any grammatical errors or logical inconsistencies.
Consider the Importance of Each Sentence
As you have a low size limit, you should try to avoid filler words. As the common saying goes, a picture is worth a thousand words. In this case, each of your sentences should present a thousand more sentences. This might seem impossible and it is metaphorical, but when writing such specific papers you will tackle the biggest problem of all for authors, which is limitation.
Especially if you have a lot to say, 1000 words for essay writing might just not do. However, if you spend enough time and consideration in the importance of each phrase and sentence you might as well create an amazing English paper or research paper.
Write Without Limits and then Rewrite
One of the most important tips you could get on how to write a 1000 word essay is to write without limits and then rewrite. While this might seem a more time-consuming process it will definitely boost the quality a lot. Simply start writing without thinking about any size limits. Even if your essay ends up more than 3000 words or even more, don't worry.
Simply do it until you are satisfied with the end result. Then carefully read and revise your paper, highlighting what you believe are the most important parts and marking down the parts you believe are not that necessary. Then, with your longer version by your side, start completely from scratch by rewriting your longer essay.
That way you will be certain that you've touched on the most important points. What's more, you will be able to find any logical inconsistencies and fix them in your new shorter version even before you've started revising it.
Don't Forget the Structure
Another mistake people make when writing a 1 000 word essay papers is to completely disregard the structure or to spend too much words on different parts of the essay that don't necessarily be long. When doing a thousand word essay think of the language as a scarce resource. You should spent the appropriate amount of that resource in each part of your paper.
Here's the most likely and the best structure you will and should have within your paper, showing the quantity of the words for each part:
- Introduction and Thesis - 100-300 words;
- Body - 500-750 words;
- Conclusion - 50-250 words.
Note that each part of the structure is important. That's why, when considering how to do a 1000 word essays, you should think about properly managing your word count within the different parts of your paper.
Now You Know What to Do with 1000 Words Essay!
Most students are happy when they receive a task from their teachers, but the fact is that the lesser size is, doesn't mean that you should not spend just the same amount of time, if not more, when completing your paper. Consider how to write a 1000 words essay properly and manage your time correctly. Don't leave everything for the last minute and spend enough time in researching, writing and revising your essay. That way, you can rest assured that it will be impressive and it will be great.
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Here is the final version of the chocolate essay. You can also download it as a pdf document.
“Chocolate is a healthy food.” Discuss.
Since Spanish explorers brought back chocolate from the new world, chocolate consumption has become a worldwide phenomenon. At first, chocolate, a derivative of the cacao bean, was consumed as a drink, only later achieving mass popularity in tablet or bar form. However, chocolate’s inherent popularity does not equate to it possessing healthy properties, as suggested by the title. The realities of chocolate are more down to earth; a number of these realities will be addressed in this essay. Chocolate has chemical properties that can influence mood and there is possible evidence for some positive impacts of chocolate on cardiovascular health. Yet, such positive attributes are counterbalanced somewhat by the argument that, in some instances, chocolate can be viewed as a drug rather than a food. Moreover, there is the possibility of some correlation between over-consumption of chocolate and obesity. Thus, it will be argued that despite chocolate’s positive effect in some cases on mood and the cardiovascular system it has also been linked to addiction and obesity.
Consumption of chocolate is something that many enjoy, and there is evidence (Parker, Parker, & Brotchie, 2006) that high carbohydrate foods such as chocolate do have a ‘feel good’ effect. Moreover, Scholey and Owen (2013) in a systematic review of the literature in the field point to several studies, such as Macht and Dettmer (2006) and Macht and Mueller (2007), which appear to confirm this effect. Yet, as Parker, Parker and Brotchie (2006, p. 150) note, the mood effects of chocolate "are as ephemeral as holding a chocolate in one’s mouth". In addition, mood is something that is difficult to isolate and quantify, and aside from the study by Macht and Dettmer (2006) there appears to be little research on any longer term mood affecting influences of chocolate. Another point is raised by Macht and Dettmer (2006), whose study found that positive responses to chocolate correlated more with anticipation and temporary sensory pleasure, whereas guilt was also a statistically significant factor for many, for whom the ‘feel-good’ effect would be minimalised. As these authors stress, “temporal tracking of [both] positive and negative emotions” (p.335) before and after consuming chocolate in future studies could help in further understanding the ‘feel good’ effect and more negative emotions.
Another possible positive influence of chocolate is upon cardiovascular health. Chocolate, processed accordingly, can be a provider of significant quantities of heart-friendly flavanols (Hannum, Schmitz, & Keen, 2002) which help in delaying blood clotting and reducing inflammation (Schramm et al., 2001). Such attributes of flavanols in chocolate need to be considered in the context of chocolate’s other components – approximately 30% fat, 61% carbohydrate, 6% protein and 3% liquid and minerals (Hannum, Schmitz, & Keen, 2002). The key to maximising the benefits of flavanols in chocolate appears to lie in the level of fats present. Cocoa, which is simply chocolate minus the fat, is the most obvious candidate for maximising heart health, but as Hannum, Schmitz and Keen (2002) note, most cocoa products are made through an alkali process which destroys many flavanols. Optimal maximisation of the flavanols involves such compounds being present in cocoa and chocolate products at levels where they are biologically active (Ariefdjohan & Savaiano, 2005).
The biological makeup of chocolate is also relevant in determining whether chocolate is better viewed as a food or a drug, but the boundaries between indulgence and addictive behaviour are unclear. Chocolate contains some biologically active elements including methylxanthines, and cannabinoid-like unsaturated fatty acids (Bruinsma & Taren, 1999) which could represent a neurochemical dependency potential for chocolate, yet are present in exceedingly small amounts. Interestingly, and linked to chocolate and mood, Macdiarmid and Hetherington (1995) claim their study found that “self-identified chocolate ‘addicts’” reported a negative correlation between chocolate consumption and mood. This is perhaps indicative of addictive or compulsive type behaviour. However, as Bruinsma and Taren (1999) note, eating chocolate can represent a sensory reward based, luxurious indulgence, based around texture, aroma and flavour anticipation, rather than a neurochemically induced craving. Yet, it has been argued that chocolate is sometimes used as a form of self-medication, particularly in relation to magnesium deficiency. A study by Pennington (2000 in Steinberg, Bearden, & Keen 2003) noted that women do not generally meet US guidelines for trace elements, including magnesium. This correlates with earlier studies by Abraham and Lubran (1981), who found a high correlation between magnesium deficiency and nervous tension in women. Thus, tension-related chocolate cravings could be a biological entity fuelled by magnesium deficiency. Overall, however, it would appear that the proportion of people using chocolate as a drug rather than a food based sensory indulgence is small, though further research might prove enlightening.
A final point to consider in relation to chocolate is the perception that chocolate is linked to obesity. A person is defined as being obese when their Body Mass Index is greater than 30. The literature on chocolate and obesity has clearly demonstrated that there are no specific correlations between the two variables (Beckett, 2008; Lambert, 2009). This is typified by the findings of Mellor (2013), who found that, over a period of eight weeks of eating 45 grams of chocolate per day, a group of adults demonstrated no significant weight increase. As Lambert (2009) notes, chocolate consumption alone is not likely to cause obesity, unless large amounts of other calorie dense foods are consumed and this calorie dense intake is greater than needed for bodily function, bearing in mind levels of activity. The stereotypical ‘chocoholic’ seems more likely to consume many other sweet foods and be less likely to take exercise than other people, so chocolate consumption is only one possible variable when considering the causes of obesity.
Obesity and chocolate consumption seemingly have no proven correlations. Yet, in this essay, many chocolate focused arguments have been presented, including the transient effect of chocolate on mood and the fact that it is as likely to create feelings of guilt as of well-being. Another possible positive dimension to chocolate is a correlation with cardiovascular health. Yet the potential benefits of flavanols in chocolate are currently offset by the high fat/carbohydrate content of most forms of chocolate. Whether chocolate is a food or a drug is also unclear. The literature outlines the chemical properties of chocolate which could help explain some addictive type behaviour, particularly in regards to nervous tension in women, but there is also a strong research focus on chocolate as a sensory-based indulgence. It can therefore be said that chocolate is not a healthy food, but can be enjoyed as part of a healthy and balanced diet and lifestyle.
(Word count: 1087. This is within 10% of the word limit, which is usually acceptable. Check this with your lecturer if you are in any doubt.)
Abraham, G. E., & Lubran, M. M. (1981). Serum and red cell magnesium levels in patients with premenstrual tension. The American Journal of Clinical Nutrition, 34(11), 2364-2366. Retrieved from http://ajcn.nutrition.org/content/34/11/2364.short
Ariefdjohan, M. W., & Savaiano, D. A. (2005). Chocolate and cardiovascular health: Is it too good to be true? Nutrition Reviews, 63(12), 427-430. doi: 10.1111/j.1753-4887.2005.tb00118.x
Beckett, S. T. (2000). The science of chocolate. Cambridge, UK: Royal Society of Chemistry.
Bruinsma, K., & Taren, D. L. (1999). Chocolate: Food or drug? Journal of the American Dietetic Association, 99(10), 1249-12. doi: 10.1016/S0002-8223(99)00307-7
Hannum, S. M., Schmitz, H. H., & Keen, C. L. (2002). Chocolate: A heart-healthy food? Show me the science! Nutrition Today, 37(3), 103-109. Retrieved from http://journals.lww.com/nutritiontodayonline/Abstract/2002/05000/Chocolate__A_Heart_healthy_Food__Show_Me_the.4.aspx
Lambert, J. P. (2009). Nutrition and health aspects of chocolate. In S. Beckett (Ed.), Industrial chocolate manufacture and use, (4th ed., pp. 623-635). London: Wiley Blackwell. Retrieved from http://onlinelibrary.wiley.com/doi/10.1002/9781444301588.ch27/pdf
Macht, M., & Dettmer, D. (2006). Everyday mood and emotions after eating a chocolate bar or an apple. Appetite, 46(3), 332-336. doi: 10.1016/j.appet.2006.01.014
Macht, M., & Mueller, J. (2007). Immediate effects of chocolate on experimentally induced mood states. Appetite, 49(3), 667-674. doi:10.1016/j.appet.2007.05.004
Macdiarmid, J. I., & Hetherington, M. M. (1995). Mood modulation by food: An exploration of affect and cravings in ‘chocolate addicts’. British Journal of Clinical Psychology, 34(1), 129-138. doi: 10.1111/j.2044-8260.1995.tb01445.x
Mellor, D. D. (2013). The effects of polyphenol rich chocolate on cardiovascular risk and glycaemic control in type 2 diabetes mellitus (Doctoral dissertation, University of Hull, UK). Retrieved from https://hydra.hull.ac.uk/resources/hull:7109
Parker, G., Parker, I., & Brotchie, H. (2006). Mood state effects of chocolate. Journal of Affective Disorders, 92(2), 149-159. doi: 10.1016/j.jad.2006.02.007
Scholey, A., & Owen, L. (2013). Effects of chocolate on cognitive function and mood: a systematic review. Nutrition reviews, 71(10), 665-681. doi:10.1111/nure.12065
Schramm, D. D., Wang, J. F., Holt, R. R., Ensunsa, J. L., Gonsalves, J. L., Lazarus, S. A., Schmitz, H. H., German, J. Bruce, & Keen, C. L. (2001). Chocolate procyanidins decrease the leukotriene-prostacyclin ratio in humans and human aortic endothelial cells. The American Journal of Clinical Nutrition, 73(1), 36-40. Retrieved from http://ajcn.nutrition.org/content/73/1/36.full
Steinberg, F. M., Bearden, M. M., & Keen, C. L. (2003). Cocoa and chocolate flavonoids: Implications for cardiovascular health. Journal of the American Dietetic Association, 103(2), 215-223. doi: 10.1053/jada.2003.50028