After another week of research, I feel like I have gained a basic understanding of heart disease, but have failed to look into cholesterol levels and the difference between ‘good’ and ‘bad’ cholesterol. My goal for this upcoming week is to finish annotated artifacts on the effects of cholesterol levels in the body and how fast food contributes to bad levels present in Americans. I would also like to better understand the different structures of the heart and digestive system. After completing research on the different diseases, I plan to examine how the different levels of sodium, saturated fat, etc. damage different structures.
The question currently driving my research is “What is the impact of McDonald’s fast food of heart disease, cholesterol, and obesity?” This is much more narrow than my past question—“How does fast food negative effect society?”—allowing me to focus in on a specific aspect and dive a little deeper. My research has been more useful in the past week than my previous had been. I have found common trends that fast food contains chemicals that are correlated with rises in heart disease, obesity, diabetes. Specific aspects I plan into answering my essential question including finding that 1 in 2 Americans will “eventually [die] from cardiovascular disease” due to lack of exercise and poor dietary habits. Since 1963, obesity rates in teens and adults have continued to rise steadily (Haase, Rosamond, Howard). In a study conducted 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,” primarily from a cardio vascular defect (Alter & Eny). Increased spending outside the home paired with a rise in prevalence of fast food restaurants is negatively effecting the lives of Americans. While fast food is easily accessible and economically feasible, it’s nutritional value provides little content to diets. Fast food is marked by high levels of saturated fat, cholesterol, sodium while lacking protein and vitamins necessary for growth. The FDA recommends 20g of saturated fat, 200 mg of cholesterol, 2,4000 mg of sodium, and six to nine teaspoons of sugar (FDA). Looking at McDonald’s menu, starting the day with a ‘Big Breakfast Meal’, a mere $5, takes up half the recommended daily value for calories, 90% of daily sodium, 96% of saturated fat, and a whopping 192% of cholesterol (McDonald’s Inc). However, this breakfast significantly lacks fiber, only 6%, and protein. Increased numbers of McDoanld’s with meals ranging from $1 to $10 serves as a tempting option. However, the nutritional value of the meal contributes to negative health effects that continue to rise. Since 1973, there has been a “339% increase in food expenditures spent away from home,” correlating with the rise of obesity, beginning in 1970 – the same year fast-food outlets increased portion sizes – and cholesterol levels. In the upcoming week I need to gain a better understanding of body systems and further narrow research. My inspiration for choosing this project stemmed from the idea I would be able to use my understanding of how the heart worked in Biology next year. While I have made a decent amount of progress in the last week, there’s a lot more work to be done. |
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April 2017
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