Fast Food Nation

Nearly a century after the books publication many of

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Unformatted text preview: ies weighed 68 grams and had 5.05 grams of saturated fat. See “Where’s the Fat,” U SA Today, April 5, 1990; Marian Burros, “The Slimming of Fat Fast Food,” New York Times, July 25, 1990; and Michael F. Jacobson and Sarah Fritscher, The Completely Revised and Updated Fast-Food Guide (New York: Workman Publishing, 1991). A look at the ingredients now used: See “McDonald’s Nutrition Facts,” McDonald’s Corporation, July 1997. About 90 percent of the money that Americans spend on food: See “Personal Consumption Expenditures Table, 1999,” Bureau of Economic Analysis, U.S. Department of Commerce. the area produces about two-thirds of the flavor additives: Cited in Joyce Jones, “Labs Conjure Up Fragrances and Flavors to Add Allure,” New York Times, December 26, 1993. 122 six of the ten best-selling fine perfumes… the smell of Estée Lauder’s Beautiful: Interview with Nancy Ciancaglini, International Flavors & Fragrances. The aroma of a food can be responsible:...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.

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