FACTOR AFFECTING CHOSSING JUNK FOOD IN DHAKA CITY

Satisfaction:
1.1980s, and as of June 2008, 29 states had
enacted legislation related to school food and beverage
nutrition quality (Trust for America's Health 2009)

2.Medical evidence indicates that genetics predispose a person to

gain weight, whereas environment initiates and supports the
reality of the person's weight gain (Lobstein, Baur,2004).

3.Peterson and Fox (2007,) evaluate the evidence from several controlled intervention
studies and find that the "existing body of high-quality research on the effectiveness of
school-based interventions to prevent or reduce obesity is surprisingly scant and
provides limited evidence on which to base recommendations."

Quality:
1.Competitive foods" refer to all foods and beverages at
school that are sold outside the federal school meal pro
grams (USDA 2001).

2. During the 2003-2004 school year,

83% of elementary schools, 97% of middle schools, and
99% of high schools sold competitive foods through one or
machines, snack bars, and school stores (U.S. Government
Accountability Office 2005).

3."Instead of lectures on nutrition, the

project emphasizes involvement of the
students so they can experience for them
selves the value of nutrition," says Jane
Grogan, project director.

Influence:
1.Ralph S. Welsh's letter entitled "Delin-
quency's roots" (SN: 1/11/86, p. 19) mentions
three possible causes of adolescent delin-
quency:

2.junk food Elliott and Huizinga, in their Na-

tional Youth Survey have found that having
delinquent peers is the highest correlate (if
not cause) of delinquenc.

Health:
1.Unfortunately young children may not be attracted to healthy food products
(Gelperowic and Beharrell, 1998; Seaman, 1997; Kortzinger et al., 1994).

2.Eating and liking junk food is normal behaviour for children while liking healthy food is
seen an oddity (Brown et al., 2000; Horne et al., 1998)

3.Many academics stress that attitudes towards food choice start to develop during
childhood which play an important role in the eating habits and hence the health of
adults (Keane and Willetts, 1994; Seaman, 1997)

Values:

1.The influence of values may not be limited to high involvement areas, but may also be
relevant to less involving product fields such as natural food (Homer and Kahle, 1988).

2.Different countries (Alemanno and Carreno, 2011; Alemanno, 2012) have tackled
different aspects, including either products (or categories of products), primary
ingredients, nutrients, advertising and labelling.

3.Although there is no single, clear definition of what constitutes “junk food” and what its
real implications for health are (Campbell et al., 2012; Lackey and Kolasa, 2004;
Guthrie, 1977).

1.Dietary perspectives:
Smith et al. (2001) clearly demonstrated the production‐line approach with specific
reference to sandwich production.

2.Scott‐Moncrieff (1999) states that “ Meals from fast food outlets usually contain too
much salt, fat, chemical additives, preservatives and sugar and insufficient fibre.

3.Gofton (1995) makes the point that although fast food is frequently criticised as
unhealthy, there is no reason why it should not form part of a healthy diet.

Addicts:
1.The rapidly changing lifestyles and food choice patterns associated with the nutrition
transition (Mehan et al., 2012) have contributed to an increased prevalence of
overweight and obesity among Indian adolescents (Khadilkar et al., 2011; Midha et al.,
2012; Wang et al., 2009).

2.The study adopted a qualitative research design (Sandelowski, 2000), underpinned by

the paradigm of social constructivism (Denzin and Lincoln, 2011).

3.Often their diets are characterised by high consumption of dietary fats and sugars
(Goel et al., 2013), and low consumption of fresh fruits and vegetables (Bachani et al.,
2013). Snacking on energy-dense, nutrient-poor food products is common.

Performance:
1.Food is one of the foremost means of cultural expression and a crucial element in the
construction and expression of social identity (Lupton, 1996; Warde, 1997; Stead et al.,
2011; Bugge, 2010).

2. Food risks have been connected to pesticides, additives, and preservatives, as well
as to food hygiene and bacteria (Tonkin et al., 2016)