The Importance Of Fast Food Compared To Restaurants

Fast Food Chains are healthier and more palatable compared to Restaurants. Firstly, because Dine-In restaurants are not much healthier than Fast Food. According to the European Journal of Clinical Nutrition (2015) dine-in restaurants have a higher intake of sodium which is 411.92 mg compared to fast food which is 297.47 mg and a very high cholesterol intake being 57.9 mg comparing it with fast food which is just 10.34 mg. Although fast food has a higher intake of energy and fat which are 190.29 calories and 10.61 g respectively with dine-in restaurants coming at a close second being 186.74 calories and 9.58 g respectively. During 2003 and 2010, more than 18000 adults took a survey from the National Health and Nutrition Examination. The research

Hunger is one the most beneficial stimuli of the body. It helps with the daily nutrient intake. Hunger leads to eating. Eating leads to satiation. Satiation is a pleasant feeling you get once you are full and not hungry anymore. It is like a wall that blocks the hunger stimuli. A research was conducted in the University of Sydney by Suzanna Holt and her researchers about “The Satiety Index of Common Foods. The results show that satiation is strongly related to the weight of the food consumed no matter how much calorie intake they are getting. Although other nutrients like dietary fiber and protein tend to give satiation as well. “Fast Food restaurants took advantage of the down economy to appeal to consumers who are now looking for ways to stretch their budgets…” said Larry Ross, a professor of business at Florida Southern College’s Barney Barnett School of Business and Free Enterprise. As of 2012, fast food chains have kept climbing higher with giving their consumers satisfaction until they reached 80 in a scale of 0 to 100 since the dine-in restaurant’s customer satisfaction was lowered by 2.4 percent. The fast food industry delivers food faster than a dine-in restaurant and thus, the satiation factor is still very strong, making the consumer satisfied with the meal. And since dine-in restaurants take minutes to an hour in preparing a dish the satiation level is already low or below average. People can’t

Foodborne disease as defined in MedicineNet is a disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne disease are essentially poisonings caused by toxins, chemicals contaminating the food. National foodborne disease outbreak surveillance data show that from the 9040 people ill with foodborne disease, 4675, a total of 52%, people were associated with restaurants. Out of the 4675 people, 13% had bacterial etiology, 11% were viral and 72% had an unknown etiology. Restaurants were also associated with the considerable amount of outbreaks associated with etiologies, such as a 39% of bacterial outbreak, a 47% chemical outbreak, a 24% parasitic outbreak, a 48% viral outbreak and a 56% unknown etiology outbreak. (Centers for Disease Control and Prevention, 2006). The Food Disease Active Surveillance Network also known as FoodNet conducted a case-control study to single out what are some causes of the sporadic infection. Sporadic, meaning the disease occurs infrequently and irregularly. Eating in a dine-in restaurant was associated with Escherichia coli O157:H7. Mostly from people eating ground beef in restaurants or pink hamburgers made away from home. There are approximately 196 cases of Escherichia coli O157. Another study was made with people infected with