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Impact of fast food
Fast foods effect on the nation
Impact of fast food
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Meat, everyone loves meat. Well, except for vegetarians. I for one am a meat lover; if you asked me to choose between a healthy salad and an oily heart attack burger, I would go for the burger. I eat fast food once in a while, and I do like the burgers. At times, I would wonder where the meat comes from since it tastes different from burgers that come from actual restaurants. Many people other than me eat fast food daily and have become a habit for them. In addition, due to the rise in costumers, fast food industries opened many more restaurants, which led to a higher demand of meat. Due to this high demand for meat, meat industries are starting to use various ways to produce meat quickly. However, speeding up the processes can cause meat to be contaminated and cause a rise in the risk of E.coli being in the meat.
It all begins with what kind of environment the cow is living in and how it’s being fed, which determines the health of the cattle. In the past when calves are born, they feed off their mother’s milk and later on graze on grass for pretty much the rest of their lives; and in the winter, they would feed on hay. Now in the present, cows are packed into feedlots, get little exercise and practically live in their own manure. Cattle living in this type of situation make them more prone to all sorts of diseases and illnesses. While they are packed in the feedlots, they are fed foods that are high in protein in order to fatten and muscle out the cattle, which causes the cattle to grow and mature at a faster rate. According to Kamb, “In farming communities, a variety of protein sources were readily available, from soybeans or peanuts or cottonseed. Or, from chicken feces, poultry feathers, cow blood or other parts of pigs, hor...
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...a happy cow always tastes better.
Works Cited
Schlosser, Eric. "What's In The Meat." Fast Food Nation: the Dark Side of the All-American Meal. New York, NY: Harper Perennial, 2005. 203. Print.
Kamb, Lewis. "Cattle Feed Is Often a Sum of Animal Parts - Seattlepi.com." Seattle News, Sports, Events, Entertainment | Seattlepi.com - Seattlepi.com. 27 Jan. 2004. Web. 12 Apr. 2011. .
Blatt, Harvey. "What Is This Stuff We're Eating?" America's Food: What You Don't Know about What You Eat. Cambridge, MA: MIT, 2008. 202. Print.
Powered By Produce (PBP). "Ground Beef: Cook The Shit Out Of It… Literally." Powered By Produce: A Blog About Food. 24 Feb. 2011. Web. 13 Apr. 2011. .
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Perennial, 2002.
The Dark Side of the All-American Meal, a work examining the country’s fast food industry (Gale). Schlosser sets off chapter 5: “Why the Fries Taste Good,” in Aberdeen,
In the documentary, Food Inc., we get an inside look at the secrets and horrors of the food industry. The director, Robert Kenner, argues that most Americans have no idea where their food comes from or what happens to it before they put it in their bodies. To him, this is a major issue and a great danger to society as a whole. One of the conclusions of this documentary is that we should not blindly trust the food companies, and we should ultimately be more concerned with what we are eating and feeding to our children. Through his investigations, he hopes to lift the veil from the hidden world of food.
“U.S. Meat Production,” PSR, Physicians for Social Responsibility, Washington, D.C. 2014. Print. Web 1 Apr. 2014.
In the book published in 2006, the Omnivore’s Dilemma: A Natural history of Four Meals, by Michael Pollan, is a non-fiction book about American eating habits and the food dilemma that many Americans are facing today. Pollan begins the book by discussing the dilemma of the omnivore like ourselves, a creature with many choices of food. Pollan decides to learn the root to the food dilemma by examining the three primary food chains: industrial food chain, the organic food chain, and the hunter-gathering food chain. His journey begins by first exploring the industrialized food industry. Pollan examines the industry by following both corn and cow from the beginning through the industrialized process. The work on the corn fields of George Naylor shows him that the industrial system has made corn appears nearly in all products in the supermarket (Pollan 33-37). Pollen then decides to purchase a steer which allows him to see the industrialized monoculture of beef production and how mass production produces food to serve the society. Following his journey, Pollan and his family eat a meal at McDonald's restaurant. Pollan realizes that he and very few people actually understand how such a meal is created. By examining the different food paths available to modern man and by analyzing those paths, Pollan argues that there is a basic relation between nature and the human. The food choice and what we eat represents a connection with our natural world. The industrial food ruins that ecological connections. In fact, the modern agribusiness has lost touch with the natural cycles of farming. Pollan presents the book with a question in the beginning: "What should we have for dinner?" (Pollan 1) This question posed a combination of p...
In Fast Food Nation, Schlosser goes beyond the facts that left many people’s eye wide opened. Throughout the book, Schlosser discusses several different topics including food-borne disease, near global obesity, animal abuse, political corruption, worksite danger. The book explains the origin of the all issues and how they have affected the American society in a certain way. This book started out by introducing the Cheyenne Mountain Air Force Station beside the Colorado Springs, one of the fastest growing metropolitan economies in America. This part presents the whole book of facts on fast food industry. It talks about how Americans spend more money on fast food than any other personal consumption. To promote mass production and profits, industries like MacDonald, keep their labor and materials costs low. Average US worker get the lowest income paid by fast food restaurants, and these franchise chains produces about 90% of the nation’s new jobs. In the first chapter, he interviewed Carl N. Karcher, one of the fast food industry’s leade...
Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001. Print.
...y cattle are responsible for the largest amount of manure production amongst farm animals (see Table 1) (para. ).
Unlike similar documentaries published, Michael Pollan’s “In Defense of Food” effectively shows how the American diet has failed to produce good eating habits. As members of this modern culture we are exposed to all the wrong eating approaches. Michael pollan successfully convinces the viewer it can be simple. He conclusively defends food as it is intended to be eaten, and exhorts the viewer to “Eat food. Not too much. Mostly
Speed, in a word, or, in the industry’s preferred term, “efficiency.” Cows raised on grass simply take longer to reach slaughter weight than cows raised on a richer diet, and for a half a century now the industry has devoted itself to shortening a beef animal’s allotted span on earth… what gets a steer from 80 to 1,100 pounds in fourteen months is tremendous quantities of corn, protein and fat supplements, and an arsenal of new drugs. (71)
Section 1: Typically, we need a well-balanced meal to give us the energy to do day-to-day tasks and sometimes we aren’t able to get home cooked meals that are healthy and nutritious on a daily basis, due to the reasons of perhaps low income or your mom not being able to have the time to cook. People rely on fast food, because it’s quicker and always very convenient for full-time workers or anyone in general who just want a quick meal. Eric Schlosser, author of Fast Food Nation argues that Americans should change their nutritional behaviors. In his book, Schlosser inspects the social and economic penalties of the processes of one specific section of the American food system: the fast food industry. Schlosser details the stages of the fast food production process, like the farms, the slaughterhouse and processing plant, and the fast food franchise itself. Schlosser uses his skill as a journalist to bring together appropriate historical developments and trends, illustrative statistics, and telling stories about the lives of industry participants. Schlosser is troubled by our nation’s fast-food habit and the reasons Schlosser sees fast food as a national plague have more to do with the pure presence of the stuff — the way it has penetrated almost every feature of our culture, altering “not only the American food, but also our landscape, economy, staff, and popular culture. This book is about fast food, the values it represents, and the world it has made," writes Eric Schlosser in the introduction of his book. His argument against fast food is based on the evidence that "the real price never appears on the menu." The "real price," according to Schlosser, varieties from destroying small business, scattering pathogenic germs, abusing wor...
After World War II, feed yards became more popular in the U.S. and with them came specific standards for beef set forth by the United States Department of Agriculture (USDA). The USDA implemented the use of “yield grading” in 1965. This was a measure of how much usable beef comes from an animal after being harvested. Packers were concerned about how much of a carcass had to be thrown away because cattle were too fat and they began to share these observations with
Works Cited Schlosser, Eric. A. Fast Food Nation. N. p. : Harper Perennial, 2001. Print.
Ironically and rather unfortunately, the present situation is that while the poor nations of the world are starving their own populations to produce and export beef, the rich, who are able to afford beef, are dying from diseases. Rifkin has several chapters dedicated to the host of illnesses those beef eating individuals are susceptible to. The titles include, “Sacrifice to Slaughter,” "Cows Devour People, “and "Marbled Specks of Death." One point he makes is that because of the widespread use of antibiotics among the cattle industry, the “human population is increasingly vulnerable to mor virulent strains of disease-causing bacteria” (12). Rifkin further attests that beef, but ranks second as the food posing the greatest cancer risk. The reason is simple: beef is the most dangerous food for herbicide contamination and ranks third in insecticide contamination. Eighty percent of all herbicides in the United States are sprayed on corn and soybeans which are used primarily as feed for cattle and other livestock. When consumed by the animals, the pesticides accumulate in their bodies. The pesticides are then passed along to the consumer in the finished cuts of beef. Large feedlots have other sources of potential chemical contamination in beef including use of “industrial sewage and oils in feedlot mixtures and aerial spraying of insecticides on feedlot cattle” (13).
Meat cultivation uses more land, water and resources to house, transport, and slaughter animals and their grain and food than it would cost to fund in vitro meat studies. In April 2008 the In Vitro Consortium first met at the Norwegian Food Research Institute. The consortium is “an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding fuels to these efforts. ”Meat in both its production and its consumption has a number of destructive effects on not only the environment and humans but also live stock. Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes).