Katie Holmes
Section 001
Response Paper #1
1.
Actual Calories Respondent #1 Respondent #2 Respondent #3 Respondent #4 Respondent #5
Olive Garden’s Classic Calamari 680 980 400 560 350 870
Outback Steakhouse’s Aussie Cheesefries w/ ranch 2147 1125 600 1090 700 970
Panera’s Classic Grilled Cheese 580 720 500 900 150 750
McDonald’s M&M McFlurry 650 100 400 800 300 600
McDonald’s Quarterpounder Meal Hamburger, “medium” fries, and medium Diet Coke (21 oz.) 900 2500 700 1500 530 1300 Respondent #1 Respondent #2 Respondent #3 Respondent #4 Respondent #5
How accurately do you think you can predict the calorie content of a restaurant item? Somewhat accurately Would have no idea Somewhat accurately Somewhat accurately Somewhat accurately
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Why/why not? Yes, because I need to lose 30 pounds. Yes, because I do not want to gain weight. No, because if it looks good and sounds good, then I will eat it no matter what. No, it depends on what I am eating. No, because I like food and if I’m buying it, then I should enjoy it.
Have you changed your mind about the effect of restaurant labeling on your decision about what to order after seeing the actual calorie content?
Why/why not? No, I have not changed my mind because I still need to lose weight. No, because I already monitor my caloric intake. No, because I was fairly accurate with my guesses and I enjoy
Zinczenko shares his personal story about how fast-food restaurants such as Taco Bell and McDonald’s led to a weight problem during his high-school years. He claims that the ease of accessibility and lack of healthy alternatives make it all too easy to fall into the cycle of unhealthy eating. Zinczenko also contends that the lack of nutrition labels on fast-food products leaves the consumer in the dark about what he or she is actually consuming. At the time Zinczenko wrote his article, fast-food restaurants were not willingly disclosing nutritional values of their products. Today this has changed. Fast-food companies, including McDonald’s, have put the full nutritional information of their products directly on the packaging and wrappers. All other fast-food establishments either post it on the menu board (Panera), offer easy access to pamphlets containing all nutritional information of their menu in store, or have it easily accessible online (Taco Bell, KFC). I am sure that this is a helpful step forward toward educating the public as to what they are consuming, but has this new knowledge to consumers had a dramatic change toward ending obesity? No. People have always known that eating a Big Mac and fries with the giant soft drinks that McDonald’s and other chains offer is not healthy; putting the nutritional labels on these items has done little to nothing to stop people from eating these high-calorie meals. This again leads back to the point that people as consumers need to be more accountable to themselves and stop blaming others for what they willingly choose to put in their
If given the option of a quick and easy full meal for under five dollars, who would choose the equally expensive bag of kale at the same price? The documentary “Food Inc.”, produced by famous author Eric Schlosser, contains many questionable claims portraying the food industry as deliberately nefarious. However, it also highlights many valid reasons to support these assertions. Schlosser justly argues that “the biggest predictor of obesity in America is income level”. The affordability of a processed, fast food meal offered at popular fast food chains usually equates to a nominal serving of a healthy, balanced food. Restaurants such as McDonalds and Taco Bell offer an array of highly processed menu items
Increased portion sizes have gone unnoticed by consumers unaware of their unhealthy actions and has become the trend because of its gradual incorporation in our eating habits. In just twenty years, significant differences among the sizes of products can be noticed and most often seen to have doubled(1). Not only are increasing portion sizes reaching dine-out style meals where hamburger, french-fry, and soda sizes are two to five times larger than originals, but they are making their way into the homes of our public. Recipes found in newer editions of Joy of Cooking, a popular home cookbook, shows fewer serving sizes coming from identical recipes of older editions. This can be explained to show that larger portion sizes are to be anticipated from the recipes.
The food industry continues to be a major contributor to health problems in the United States and around the world. Currently, 13% of the world’s 671 million obese individuals live in the United States. (Kaplan) Some believe that it is the government’s responsibility to go to educate the people and then to further encourage them to make wise decisions on what they choose to eat. Others argue that it is the consumer’s personal responsibility to educate themselves and make a conscious decision about their food. After all, we have the freedom to do so. No one forces people to buy and eat the things that they do. But it would be naive and even outrageous to say that there are no extraneous factors counteracting a person’s will to make healthy
According to Michael Moss, during a meeting where huge food companies came together to discuss the issues of obesity in America, Sanger (head of General Mills) commented “Talk to me about taste and if this stuff tastes better, don’t go running around trying to sell stuff that doesn’t taste good.” (476) Sanger has a point, due to the fact that companies have tried selling healthier versions of their best-selling items. Yet I do agree with him that the companies marketing strategies should change. The junk food industry is targeting certain people to buy their products.
In Bittman’s New York Times article Is Junk Food Really Cheaper? he writes of America’s established idea that fast food is cheaper than fresh food. Bittman believes that fresh food isn’t always the more expensive option, and if you have the time to go to McDonald’s you have time to go to the grocery store. Bittman presents his ideas in somewhat of a critical way at first, but mellows out towards the end sympathizing with the audience. Despite Bittman’s headstrong opinion, he asks a fascinating question that keeps those wondering about the way they’re eating and how they can change it.
... (I never get tired of eating it). As a human I find food tasting better when I am hungry. In addition, I must admit I am a picky eater, which sometimes prevents my mom from cooking different types of food. Possibly the best thing about being an eater is that you avoid the difficulties of preparing the meal, especially when you are known to cause messes in the kitchen.
If i was to back in time to see the food i would not like it because i used to
Introduction There once was a time when words like "light" and "low-fat" were on food packages that had no nutritional meaning. As a result, shoppers were often led to believe they were buying products that were more helpful than they really were. Nutrition panels on labels are also confusing and hard to read. But the Australia New Zealand Authority (ANZFA) changed all that. In March 2001 the ANZFA defined new standardized terms that appear on food labels such as "low-fat", "reduced" and "lean" to control how food manufacturers could put their facts that are relevant to most of our dietary needs.
Daily, millions of people are perusing the grocery store, buying food for their families, completely unaware of what they are purchasing. A study on consumer research regarding food labels by the FDA found only a small percentage of people actually read the food labels and understand what they mean apart from only the calories and fat; ingredients are another story. “According to a study published in the Journal of the American Dietetic Association, about 61.5 percent reported using the nutrition facts panel when deciding to purchase food. Fewer people paid attention to the list of ingredients” (CNN Health). The FDA is aware that labeling could help reverse the acceleration we are seeing in heart diseases and obesity, but labeling does not help people to read the ingredients if they do not understand pseudonyms, and vitamins. “The surveys also revealed frequent misunderstanding of the meaning of the daily/value column that shows how each nutrient fits into a healthy diet, “(American journal Nutrition, WEB). Many different harmful ingredients are secretly hidden in labels and people skimming ov...
Food is a major part of everyone’s everyday life. It’s hard to imagine life without the chocolate cake on your fingers or a carne asada taco in your mouth. Enjoying delicious desserts and fast food seem extremely magnificent to eat and spend money buying them. Although, there have been many controversies in the United States on how it’s the largest country with the most obesity regarding children, which affects their health, many people are still going throughout their day snacking. Many people in America are having full course meals with thousands of calories in one sitting not knowing the short term or long term side effects that are going to take a huge toll on their lives. Food is delicious, but it comes with a secret behind the savoriness/sweetness.
Will I be healthy by going to buy groceries and making a real meal or just go through the drive-thru and pick something up? These are food choices everyone makes every single day often even three times a day. However, there is another food choice we make besides this; it’s the choice to finish the meal and what to do with the leftovers. We often do not even realize, but so much food is being thrown away every single day as “we throw away over four million apples every day.”(Barilla, 1) Even hearing these statistics makes me feel guilty about throwing away a single piece of food or giving in and allowing myself to over buy to satisfy my cravings. Yet, how is so much food going straight to waste without even the
In the food industry they will do everything they can to make someone crave their food, especially when using television commercials. Nearly everyone
food brings great joy to my life, and I would hate having to give up that part of
The second goal that consumers attempt to balance when deciding what and where to eat is eating pleasure. Many of the advertisements on television are aimed at making the fast food appealing to the eye and stomach. Pictures of the product and the satisfied consumer demonstrate the enjoyment found in eating. Also, consumers eat to satisfy their craving for a particular food. This is why the publ...