Академический Документы
Профессиональный Документы
Культура Документы
CHAPTER 1: INTRODUCTION
A. Overview
Fastfood or also known as Quick Service Restaurant or QSR is a term that
given to the food that can be prepared or served quickly. It is also the term refers
to the food that we can buy in restaurant or in a convenience store. The term
Fastfood
was
recognized
by
the
Merriam
Webster
in
1951
(Shrivastava,2013,211).
The fast food industry started in Kansas, USA in year 1921. It became
popular to American household due to low preparation time required. It is
characterized as quick easily accessible and cheap alternatives to home cooked
meals. Although the industry may provide cheap food, it is very unhealthy and
has serious health consequences when gone unchecked in individuals later in
their life. This is also a problem when corporate advertising targets children and
gets them hooked to the fast food culture and having them consume that fast
food from an early age, leading to a life filled with unhealthy eating practices
(Sidiga;Adeig,2010,8).
Fast-food chains have come under criticism over concerns ranging from
claimed negative health effects, alleged animal cruelty, and claims of cultural
degradation via shifts in people's eating patterns away from traditional foods
(Reuters,2014).
The intake of fast food is increasing worldwide. A study done in Jeddah
has shown that current fast food habits are related to the increase of overweight
and obesity among adolescents in Saudi Arabia.In 2014, the World Health
Organization published a study which claims that deregulated food markets are
largely to blame for the obesity crisis, and suggested tighter regulations to
reverse the trend. In America local governments are restricting fast food chains
by limiting the number of restaurants found in certain geographical areas
(Nixon,2015,490-496)
B. Research Aims
2
C. Research Questions
The proponent aims to provide answers to the following questions:
1.
2.
3.
4.
5.
Background
Effects Issues
Safety Management
Preservation Method
History
Ethics in food safety
Safety Process Obesity
This framework shows how the topic is presented in the paper. It shows
the background, method, safety management, effect s and issues about the fast
food. It also shows that the obesity will be discussed both under the effects and
the issues for fast food. At the end, the study will provide enough information
This chapter contains all the related work of the study written by the
experts of the field.
A. Background
Fast food or also known as Quick Service Restaurant or QSR is a term
that given to the food that can be prepared or served very quickly. It is also
the term refers to the food that we can buy in restaurants or convenience
stores. The term fast food was recognized by Merriam - Webster in 1951
(Shrivastava,2013,211).
The fast food industry started in Kansas, USA in year 1921, when a
small group of businessmen saw the opportunity to make a lot of money
by cutting the costs of production in restaurants. They did this by
introducing increased mechanization, which allowed them to hire low-
wage unskilled labor initially high school students and eventually anyone
desperate for work.
It became popular to American household due to low preparation time
required. It is characterized as quick easily accessible and cheap
alternatives to home cooked meals. Although the industry may provide
cheap food, it is very unhealthy and has serious health consequences
when gone unchecked in individuals later in their life. This is also a
problem when corporate advertising targets children and gets them
hooked to the fast food culture and having them consume that fast food
from an early age, leading to a life filled with unhealthy eating practices
(Washi,2010,8).
B. Preservation
Preservation means to slow down or to prevent the growth of bacteria,
yeast, fungi and other microorganism. It also include the process which
prevent visual deterioration that can occur during food preservation. It
involve process like preserving a fruit by making it into a jam
(Shrivastava,2013,Preface).
Shrivastava(2013,235) said, A process by which certain foods like
fruits and vegetables are prevented from getting spoil for a long period of
time. The color, taste and nutritive value of the food is also preserved.
Overall, the safety of the meat products can be determined with the
facilities where they are being produced. We can determine it if they have
a good equipment in cleaning and sanitation. Employees must be properly
trained, and must follow the standard operating procedure that is designed
by the HACCP. Since then, the need for consumer education in food
safety
and
proper
food
handling
should
not
be
ignored
(Motarjemi,2014,158).
Nutrient Composition can be affected if we preserved the food.
Vitamin composition and mineral retention is the one which can be
primarily be affected. It is affected by heat, pH, light, oxidation, water
solubility, and other applications.
Vitamins C is one of the most affected when it comes to preserving the
food, because it is highly suspectible to damage from heat, drying,
oxidation and simple tissue damage (Edelstein,2014,507-508).
Sugar has a huge role in preserving the food. It tenderizes food by
absorbing water, inhibiting gluten, it speeds the growth of the yeast by
acting as a food source, and also it prevents spoilage of food
(Edelstein,2014,447).
Food preservation has many different types. This type is applicable
in many different occasions like the vacuum packing is for the food that is
not yet ready to eat, and the canning and bottling is for the food who is
ready to eat. Below are some of the other methods of preservation.
Drying
Freezing vacuum packing
Salting
Sugaring
Canning and bottling
Potting
Burial in the ground
C. Issues
Caesar Barber Controversy
Caesar Barber is an American man who sued the fast food chains
such as McDonalds, Burger King, Wendys and KFC for having made
him addicted to their food, that result of his overweight.
At the time he filed his suit, he is 57 years old and weighed 272
pounds. He is also medically obese and suffered from diabetes, and
had two heart attacks. He ate fast food four to five times per week.
After all, the lawsuit didnt ask any amount of money, and never
made it to the court (Shrivastava,2013,221-222).
Fast food chains devote themselves or devote their effort for the
children. Young children does not purchase fast food to satisfy
themselves, rather parents purchase them so that they will be happy.
Parental behavoiur is a huge key factor in the increasing rate of
childhood obesity. Parents has a control whether they will promote a
healthy food consumption or they will promote unhealthy food
consumption. They can also influence children by their own eating
behaviour (Newman,2014,1578).
D. Effects
Food Craving
Fast food restaurant leads to food craving and food addiction. Food
craving means that a particular person is continuously desiring and
consuming the food that will satisfy their pleasure. It is the primary
source of increasing rate of obesity. The treatment of this disorder is
through taking the naltrexone and bupropion and coyritive
behavioural therapy (Potenza;Grilo,2014,1-5).
Obesity
Obesity is determined by the Body Mass Index (BMI) of a person. It
is also known as Quelets index, which is defined as weight in
kilograms is divided by height in meters squared. A person who is
above 18 years old with a BMI greater than or equal to 30kg/m2 is
classified as obese (Chou,2008,599&601).
According to Currie(2009,110) Childhood obesity is a major public
health issue and is presently receiving a great deal of attention due to
its broader economic consequences and long term effects on childrens
overall health, academic accomplishments, quality of life and
productivity as they become adults.
Advertisement of fast food restaurants plays a hige role in
expanding or developing of Obesity. Children who are exposed to this
advertisement has a huge probability to have a weight over than usual.
The person who is not aware of this consequences will be more likely
become an obese. Government must take a step in order to stop the
misinformation given to the people (Chou,2008,616).
There is some much interest and confusion about sugars of food.
Some of them are athletes, health professionals, nutritionist, food
technologist and most of all consumers. It is not surprising because the
note of the dietary sugar may play in diabetes, obesity, lactose
intolerance, dental caries, and athletic performance. It is important that
food professionals work so that they can have a general knowledge of
sugar composition (Wrolstad,2012,23).
E. Safety Management
Food Safety is a scientific discipline describing handling preparation,
and storage of food in ways that prevent food borne illness. It includes
11
CHAPTER 4: PROPOSITION
This chapter includes the proposition from experts of the field of this
research.
1. Fast food is a type of food prepared quickly.
It started in Kansas, USA in year 1921. It became popular to
American household due to low preparation time required. It is
characterized as quick, easily accessible and cheap alternatives to home
cooked meals.
2. Fast food contain very high in fat.
Fast food contains high fats, but this is a bad fats. We can see
some healthy fats in olive oil, which is usually used in home cooked
meals. These healthy fats are rarely found in fast food meals instead it
contains high saturated fats.
3. Fast food have a low nutritional value.
Fast food usually lacks in fiber, because fiber is most likely to be
found I unprocessed foods. It also lacks in vitamins and minerals, due to
the chemicals that are applied to them.
4. Preserving is the primary goal of fast food.
Preservation means to slow down or to prevent the growth of
bacteria, and other micro organism. It is a process by which a certain
foods are prevented fron getting spoil for a long period of time
(Shrivastava,2013,Preface)
5. Nutrient composition can be affected if we preserved food.
12
13
that
the
food
is
free
from
contamination
(Motarjemi,2014,540-547).
CHAPTER 5: CONCLUSION
This chapter summarizes all the findings and result conducted during the
research study.
16
A. Summary of Findings
So, in conclusion, although fast food tastes good and eating it once
in a while is fine, eating fast food too frequently may result in health
problems such as obesity and diabetes. The problems caused by fast food
are mainly in the high sugar, salt and fat content in it. The amounts of
sugar, salt and fat are too much for the body to handle, and so cause
problems.
Fast food is part to blame for the increasing rate of obesity in the
world. Fast food dominates in the food industry allowing our society to
think it is okay to eat such unhealthy food. It became popular in household
due to its low preparation time required and low cost. Due to the
requirement of its preservation fast food contains foods that are high in
gluten, sodium, sugars, and fats. It contains only low nutritional value, due
to the need of preservation. It usually lacks in vitamins and minerals, due
to the chemicals that are applied to them. Consuming too much of fast
food can lead to obesity and cause other diseases which are damaging to
ones health.
Overall, the safety of the meat products can be determined with the
facilities where they are being produced. We can determine it if they have
a good equipment in cleaning and sanitation. Employees must be properly
trained, and must follow the standard operating procedure that is designed
by the HACCP.
B. Recommendations
After a diligent research, the proponent recommends that:
1. Don't eat fast food. However, this may cause a craving or wish to eat
fast food. That could lead to binge eating when the person cannot stop
themselves from eating it. Binge eating harms the body.
17
2. Eat once in a while. This solution has been tried and tested and it
works. Many people do this, however, if you do not realise that you are
eating it too frequently, there is still a chance of you getting health
problems.
3. Further research should be done by other researchers to show clearly
what the main causes of obesity are.
4. Further research should be done by other experts of this field to show
what are the most effective solution in preventing obesity.
18