Nutrition In Fast Food

10081 Words 41 Pages
CHAPTER 1
INTRODUCTION

FAST FOOD
Fast foods are termed as fast, simply accessible and low-cost alternatives to home-cooked meals, in line with the National Institutes of Health (NIH). They additionally tend to be high in saturated fat, sugar, salt and calories. In line with the federal agency, several fast food chains have passed through growing public awareness regarding nutrition by giving some food that are lower in fat and calories than their nominal fare. Fast food is the term given to food that's ready and served terribly quickly. Fast food was first popularized in 1950, whereas any meal with low preparation time are often referred to as fast food, usually the term refers to food served in restaurants or store with preheated
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The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. It may take some time for the local enterprise to mature to the level of international players in the field.

Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.

In the fast food version, a plate already arranged with a variety of cooked vegetables and curries along with a fixed quantity of rice and Indian flatbreads is handed out across the counter against a prepaid coupon. The curries and breads vary depending on the region and local preferences. The higher priced ones may add a sweet to the combination. Refills are generally not

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