fastfoodspring2010

Fastfoodspring2010 - Notifications • Dave Chambers blind tasting – March 22nd • Essay 2 for regular class – March 8th Food in the USA

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Unformatted text preview: Notifications • Dave Chambers, blind tasting – March 22nd • Essay 2 for regular class – March 8th Food in the USA Additional reading • Kessler , D, A. (2009) The end of overeating, Taking control of the insatiable American Appetite . Rodale • Singer, P., Mason, J. ( 2006)The ethics of what we eat (2006) Rodale • Pollan, M. (2008) In Defense of food , Penguin books • Schlossser E.(2002) Fast Food nation what the all-American diet is doing to the world , Penguin books Overview The prevalence of obesity (BMI≥30) continues to be a health concern for adults, children and adolescents in the United States. Data from the most recent NHANES survey 1 shows that among adult men the prevalence of obesity was 31.1% in 2003—2004, and 33.3% in 2005—2006, a small but not statistically significant change. Among adult women, the prevalence of obesity in 2003—2004 was 33.2%, and in 2005—2006 was 35.3%, again a small but not significant change. Another recent NHANES survey 2 found that obesity prevalence among children and adolescents showed no significant changes between 2003—2004 and 2005—2006. Based on the study, in the combined years of 2003—2006, 16.3% of children and adolescents aged 2–19 years were obese, at or above the 95th percentile of the 2000 BMI-for-age growth charts . The premise • Americans are getting fatter and fatter every year. It is estimated that as many as one in five Americans is obese, a condition defined as being more than 30 percent above the ideal weight based on height. Even more alarming is that fact that obesity rates for children have doubled over the past 20 years, and overweight children are being diagnosed with obesity- related illnesses such as diabetes, sleep apnea and respiratory illnesses that in the past have only afflicted adults. • (June 26 th 2000) On One Hand • The portions served by fast food chains and other restaurants are far larger than the recommended portion size for most foods. Food costs for restaurants are relatively low, compared to the costs of rent and labor, so it makes sense for them to offer larger portions that make their customers feel like they...
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This note was uploaded on 09/07/2011 for the course HTM 421 taught by Professor Staff during the Spring '11 term at S.F. State.

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Fastfoodspring2010 - Notifications • Dave Chambers blind tasting – March 22nd • Essay 2 for regular class – March 8th Food in the USA

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