How Fast Food Is Affected By American Culture

Improved Essays
I. INTRODUCTION
A. According to the National Restaurant Association, American sales of fast food totalled $163.5 billion in 2005. Total sales for fast foods grew 5.6 percent in 2005.
B. Fast food is global. The popularity of fast food is increasing every year. People over the last three decades were concerned about how healthy one’s diet and lifestyle are. While in today fast-paced lifestyle, fast food becomes everyday choice. Fast foods provide drive-through that brings great convenience to people.
C. The reason for the popularity of fast food is numerous changes in human lifestyle. Beside popularity, the impact of fast food is consumer health is deteriorating.
II. BODY
A. One reason for the popularity of fast food is numerous changes in
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Fast food restaurant for example McDonald’s and Burger King become the hang out place for teenagers especially after movie time and shopping. This is the way to socialize with friends.
2. The lifestyle of today’s young generation was influenced by American culture.
a. Americans now spend more money on fast food than on higher education, personal computer, computer software and new cars. (Eric, S,2001).
1. Fast food is heavily marketed to children and prepared by people who are barely older than children. This is an industry that both feeds and feeds off the young. (Eric, S,2001).
B. TRANSITION PARAGRAPH
1. Popularity of fast food is caused by the numerous changes in human lifestyle which then bring about the health illness among the people.
2. As a consequence of popularity of fast food, consumer health is deteriorating.
C. One of the impact of fast food is consumer health is deteriorating.
1. Over-indulging can lead to obesity, a major cause of heart disease and diabetes. (Mavis, T,2008 )
a. A number of studies have proved that people who often consume fast food as a result suffer from obesity due to the high cholesterol of fast food. French fries and burgers contain high percentage of fat, salt, sugar and ‘natural flavours’. (Mavis,

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