Harnack, L. J., & French, S. A. (2008). Effect of point-of-purchase calorie labeling on restaurant
and cafeteria food choices: a review of the literature. International Journal of Behavioral Nutrition and Physical Activity, 5(1), 51.
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Boone-Heinonen, J., Gordon-Larsen, P., Kiefe, C. I., Shikany, J. M., Lewis, C. E., & Popkin, B. M.
(2011). Fast food restaurants and food stores: longitudinal associations with diet in young to middle-aged adults: the CARDIA study. Archives of internal medicine, 171(13), 1162- 1170. Macera, C. A. (2003). Promoting healthy eating and physical activity for a healthier nation. Center for Disease Control and Preventiion. Viewed at http://www. cdc. gov/healthyyouth/publications/pdf/pp-ch7. pdf. In the United States, “poor diet and physical inactivity cause 310,000 to 580,000 deaths per year” largely due to “diabetes, osteoporosis, obesity, and stroke” complications. More than “14% of all U.S. deaths in 1990 could be attributed to poor diet and activity patterns” due to “low fruit and vegetable consumption and high saturated fat intake.” Researches in the article recommend increasing intake of vegetables and fruits to 3-5 times a day, introducing needed vitamins necessary for a healthy lifestyle. However, eating well is only half the battle. An inactive lifestyle also contributes to health complications. This article will be useful, helping me with ideas for how students can eat better in college. It goes a little outside of my question on “how McDonalds effects heart disease, cholesterol, and diabetes,” but looking into how you can adjust your diet if you do eat too much fast food is useful to apply the knowledge I’ll teach everyone.
Morrow, M. L., Heesch, K. C., Dinger, M. K., Hull, H. R., Kneehans, A. W., & Fields, D. A. (2006). Freshman 15: fact or fiction?. Obesity, 14(8), 1438-1443. With everyone heading off to college next year, a concern expressed by a few students has been how to eat in college. According to the Behavioral Risk Factor Surveillance System, obesity in “18-to29-year-old age group” increased “from 7.1% to 12.1%.” However, those with “some college education…exhibited even greater increase from 10.6% to 17.8%.” In a study conducted by researchers, scientists found the average weight gain in college freshman ranged from 3 to 7 pounds. Researches noticed a “significant” increase in weight “between the fall and spring semesters”. Yet, concluded the freshman 15 was largely due to negative body image instead of gaining 15 pounds. This study will be useful to start looking into what a healthy diet in college looks like when you’re on your own.
Mello, M. M., Rimm, E. B., & Studdert, D. M. (2003). The McLawsuit: The fast-food industry and legal accountability for obesity. Health Affairs, 22(6), 207-216. In 2002 a group of “overweight children in New York City” sued McDonalds for “consum[ing] McDonald’s products and develop[ing] diabetes, coronary heart disease, high blood pressure, [and] elevated cholesterol intake as result” in Pelman v. McDonalds. Although the case was eventually dismissed, the litigation called attention to the adverse consequences of consuming fast food. The case was dismissed under the notion the “danger associated with the product [was] ‘open and obvious’” and a “consequence of his or her own poor decisions.” The case drew media attention to the ridiculous case, however, the case was said to “heighten awareness of the adverse health effects of heavy consumption of fast food.” During the fourth quarter of 2002, McDonalds posted a loss in profits after the case. This case is interesting because of the ruling the food was “obvious[ly]” unsafe for consumption. This case would make a good introduction for my paper.
World Health Organization (2015). Avoiding heart attacks and strokes: Don’t be a victim – protect yourself. Paris: WHO Publications. This pamphlet produced by the World Health Organization describes the differences between healthy and unhealthy body systems. The heart, traditionally the size of a fist, is responsible for transporting nutrients and oxygen through blood vessels. During a heart attack, caused by a blockage or atherosclerosis, the muscle fails to receive oxygen. Fat build up can start as young as the age of ten. Although family history of heart disease may play a role in build up, smoking, diet, and exercise are the three largest factors in heart health. The WHO recommends diets low in “salt, fat, and sugar” to maintain hearth health. Along with heart disease, foods high in fat, salt, or sugar increase risk of high blood pressure, diabetes, and high cholesterol – all diseases that may cause damage to the heart overtime. Type II Diabetes, caused by a poor diet, is the most common form making up 95% of those diagnosed with diabetes. Diabetes increases hardening of arteries, risking a breakage in the vessel. Additionally, foods high in fat increase bad levels of cholesterol in the blood. Two different forms of cholesterol are present in the body: High Density Lipoprotein (HDL) or “good” cholesterol and Low Density Lipoprotein (LDL) “bad” cholesterol. HDL actually lowers chances of heart disease and is found in foods such as fish, nuts, beans, or whole grains. LDL comes from foods high in saturated fat and increases risk for heart disease. Cholesterol cannot naturally dissolve in the blood and requires lipoproteins to transport it through the body. High cholesterol may increase blood pressure, causing the heart to work abnormally hard. Diabetes, cholesterol, and obesity all contribute to heart disease in negative ways and are caused from influx substances found in fast food. This article is useful because it describes the heart system more and clearly states diets high in salt, sugar, fat, etc. – all commonly found in fast food – are dangerous for physical health. McDonald’s Incorporation (2017). McDonald’s USA Nutrition Facts for Popular Menu Items. Retrieved from:http://nutrition.mcdonalds.com/usnutritionexchange/nutritionfacts.pdf McDonald’s fast food contains high levels of saturated fat, sodium, and sugar. While chloric content was not overly ridiculous, the elements incorporated to food make it dangerous to eat regularly. If ordering the quarter pounder alone, one will consume 61% of their daily recommended saturated fat, 31% of cholesterol, and 45% of sodium. Influx levels of each of these leads to health complications if abused frequently. The most surprising was the hotcake meal. While alone it’s practically harmless, adding one package of syrup doubles your daily recommended sugar intake. This information will be useful for discussing how fast food is related to high blood pressure, cholesterol levels, and heart disease. While I have never looked at the nutrition facts for a restaurant, I was surprised at how little nutritional value can be found. Calories tends to be indicator for most, but sodium, fat levels, and sugar should be considered before ordering. U.S. Food & Drug Administration (2013). Guidance for Industry: A food Labeling Guide. Retrieved from: https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocum entsRegulatoryInformation Based on a 2,000 calorie diet, the daily recommended values are as followed: total fat—65g, saturated fat—20g, cholesterol—200mg, sodium—2,400mg, carbohydrate—300g, fiber—25g, protein—50g, calcium—1000mg, iron—18mg. Each of these elements are essential to daily function, however too much or too little has negative effects on the body. An influx of sodium for example can lead to calcium leaching out of bones into urine, high blood pressure, and significantly increase risk for stroke while too little fiber may lead to digestive problems. Daily recommended values, however, may vary by age and activity level. For instance, an active teenage boy needs 3,400 calories compared to a sedentary eighteen-year-old who only needs 2,400. Females the same age need anywhere from 1,800 to 2,400 depending on lifestyle. These values are important for comparing traditional McDonald’s food entrees to see how they line up with daily values. My prediction is one meal goes over certain daily values including, but not limited to, saturated fat, sodium, and cholesterol.
Alter, D. A., & Eny, K. (2005). The relationship between the supply of fast-food chains and cardiovascular outcomes. Canadian Journal of Public Health/Revue Canadienne de Sante'e Publique, 173-177. In a study completed by Canadian researches, scientists concluded “each increase of one fast-food outlet per 100,000 people in a region corresponded to an additional one death per 100,000 persons,” concluding more fast food restaurants in an area correspond with higher levels of “acute coronary syndromes and mortality.” With more than a “339% increase in food expenditures spent away from home” and a rise in heart disease over the last forty years, fast food is having a negative effect on Americans. Specifically, the excess salt and degree of saturated fats. McDonald's recently changed their recipe for French fries in attempts to lower fat content, but ended up returning to their original after sale decreases. This study is important linking increased fast food intake with heart disease. |
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