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A CASE STUDY ON FAST FOOD
Let us understand what fast foods are?
Fast food: The food that has less nutrition value but high in calories and can be prepared very fast or already baked and stored, which can be served by pre heating.
Fast food industry has grown well in all countries because they provide food much cheaper than home cook food and other main coarse food in restaurants. They are rich in fat and sugars. The common available fast food are pizza, burger, sandwich, iceceream,pastries, frenc fries, chips, carbonated drinks etc.
The adverse effect of fast food are Type 2 diabetes, obesity, peptic ulcer, lack of essential nutrients which results in free radical genertion, hyperlipidemia, fatty liver and ageing.
Question 1. Even at fast food outlets people can make healthier choices by opting the food which has nutrition, high fiber content, balnced protien, carbohydrate and good fat food.
* If they are unaware of all such nutritional aspects then they can keep in their mind to always go for natural food than processed food.
* Always go for the ones which are not oil fried, less cheese and cream, which are high in calories.
* Its good to cut down sugar added food and Go for natural sweetened food such as fruits and honey.
* U can go for banana and honey smoothie, coloured veggie roll, usage of roti or chapathi rolls instead of maida rotis.green beans with olive tapenade and much more.
Question 2. In the typical fast food the ingridients that add up to calories or hidden calories are when u take up a burger u might feel the stuffings are veggies. but still the bread itself, cheese, cream, mayonese. Ther are high gylcemic foods too..such as root vegetables(carrot, beetroot), sweet fruits and dry fruits, fruit juices and engineered foods(baked and roasted).
* The cooking oil also matters to add up as a hidden calorie.
question 3. Restaurants can truly make a revolution in keeping the healthy foods contributing to haelthy society. The healthier options are :
* To use the cooking oil of low calorie such as olive oil instead of peanut and animal fat derived oil.
* Not to use cooked or used oil repeatedly. It sholud be of single uasge to aviod the formation of unsaturated fatty acids.
* usage of high fiber content food such as wheat floor for foods that require chemical processed atta.
* High fiber natural fruits and honey as sweetners.
* Avoid harmful toxins such as MSG, sodium nitrite, artificial sweetners.
* Half baked veggies and pulses can be used.
Restaurants should always target more towards proving a balanced diet of protein, fat and carbohydrate.
Question 4. Yes it is possible to make a balanced fast food. example : Oat and veggie meal, Blueberry smootie, Honey lemon brocolli wheat bread toast, Poached egg and avacado salads,scrambled eggs with bread and juices.baked mushroom and lentils, millets soup, multigrain pizza,Bran wheat muffins.
Question 5.
* Nutrition labelling on food helps consumers to know the nutritional fact
* Restaurant menu nutrition labelling should be given for each single food item and also the weightage of ingridients used in single serving size.
* Percent daily value to link nutrients in one serving and to calculate for daily need.
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