Marketing strategies for fast food have doubled or trebled contents increasing consumption. In the process, in the last two decades, portion sizes of commonly consumed foods have increased two to five times…
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Food manufacturers do mention the statutorily required information about the ingredients and their levels. However, the consuming public appears least concerned with amounts of food appropriate for their weight and activity levels. There is a big gap in the sensible amounts of food that can be consumed to the amounts of food actually consumed on a daily basis (Young, Lisa R and Nestle, Marion; 2003, p1).
Food manufacturers are the biggest culprits of health mismanagement in the United States. Individual intake of food is surreptitiously promoted by packages that invariably provide more than double the quantity of food necessary for one meal. “Foodservice establishments use larger dinner plates, larger pans to bake muffins and pizzas, and larger containers for sodas and fries” (Young, Lisa R and Nestle, Marion; 2003, p2).
Customers are not inclined to measure the exact quantity of food they are supposed to consume over one meal course. Normally, food is consumed on the basis of individual likes and no statutory rules are broken if the customer consumes more of a particular food he likes. Adequate portion sizes relevant for a meal marked on the labels are not seriously noted. This state of affairs happens on a very wide scale involving a huge segment of the population anywhere in the world.
However, science provides information on the portions of each food that could be safely consumed. Excess food invariably adds to the calories and sooner than later leverage disease-prone organs such as kidneys and the heart with impure blood and once set it becomes difficult to root them out.
“There are short-term studies showing that controlling portion sizes helps limit calorie intake, particularly when eating high-calorie foods. What is missing from the research is whether people monitor portion sizes and consistently chooses to eat recommended serving sizes, thus consuming the appropriate amount of calories for maintaining or losing
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This research will begin with the statement that it is very easy to find fast-food joints at every nook and corner these days. These joints are increasingly popular because there is a huge demand for junk foods. Entering the 19th century, the food industry quickly embraced the idea of fast food as it attracted people who had little time to be spent on preparing their own meals.
This trend tends to lure many people to consume foods without knowing their health content. Notably, consumers like going for efficient, low prices services in restaurants. Sometimes an individual may be in need of quick meal because of limited amount of time.
Even though some people argue that being overweight has nothing to do with the food that we take rather it is more of the genres that a person has. However if you take a closer look at the eating habit of most of the overweight people then you notice that there is a slight difference with the eating habit of other normal persons.
The young people are highly exposed to these foods than the adults, and as a result, the number of diseases ranging from cardiovascular, heart and kidney diseases has intensified, due to lack of taking control measures in consuming the unregulated fast food.
The American food market is targeting the younger generation with succulent recipes. Food manufacturers do mention the statutorily required information about the ingredients and their levels. However, the consuming public appears least concerned with amounts of food appropriate for their weight and activity levels.
Therefore, I will classify them as: fast food, homemade food, and healthy food.
In today’s time, fast food needs no introduction. Everybody from a toddler to a grandpa loves it. And why should they not?
Each era is characterized by things that distinguish it from others. The variables of our time are the proliferation of restaurants, in particular, fast food restaurants. The main reasons for this proliferation are changing lifestyles and working hours. In these days, people have got no time to cook something.
Although home cooked food and fast food are both tasty and satisfying to eat, they differ greatly in terms of convenience and nutritional value. In essence, the fast food culture is shaping up the values of present times and these
They have certain characteristics and producing recipe which make them different from the conventional form of foods.
Fast foods have taken place of an industry in form of fast food restaurants, these restaurants are
The research work is subject to some limitations as well such as the study of the branding strategies of McDonalds and YUM brands during their start-up phase may not be truly suitable for the new entrants in the industry because the establishment of the understudied big brands took place in 1950 and 1997 respectively.
8 Pages(2000 words)Dissertation
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