Fast Food

Part 6 of 6 in the series Immersion

Concentrating on one course of instruction, subject, or project to the exclusion of all others for several days or weeks; intensive — dictionary.com

“Marketing may influence how often parents feed their children fast food, according to a study by Sonya A. Grier, an associate professor of marketing at American University’s Kogod School of Business,” reports the Newswise.com website.¹ The study, titled “Fast-Food Marketing and Children’s Fast-Food Consumption: Exploring Parents’ Influences in an Ethnically Diverse Sample,” published in the Journal of Public Policy & Marketing, explains:

Parents influence children’s eating habits through their implicit and explicit modeling of food consumption behavior (Fisher and Birch 1995). For example, the children of parents who consume fruits and vegetables do the same (Nicklas et al. 2001). Likewise, the children of parents who consume large amounts of fast food may also do the same. Thus, parents influence children’s eating habits through the foods they purchase for and serve in the household, as well as through their selection of places to eat and foods to buy. From this perspective, parents influence children’s exposure to particular foods and potentially their habits and preferences. Children who develop particular habits and preferences in childhood may establish them as a lifelong pattern. Research on intergenerational influences demonstrates how information, beliefs, and resources are transmitted from one generation to the next and implies a particular mechanism by which parents’ attitudes and beliefs related to fast food affect children’s fast-food consumption (Moore, Wilkie, and Lutz 2002). Parents’ brand preferences create comfort in children and set the stage for compliance with their children’s request for a brand (McNeal 1999). The formation of children’s attitudes and beliefs about fast food in the context of family life may imbue the attitudes and beliefs with sustaining characteristics over time (Moore, Wilkie, and Lutz 2002). Accordingly, the fast-food industry focuses on children because childhood memories of fast-food products may translate into adult visits (McNeal 1999; Schlosser 2001). However, the indirect aspect of fast-food marketing to parents as an influence on children’s consumption behavior is less well studied (Lindsay et al. 2006; Ward, Wackman, and Wartella 1977).²

“Despite the illusion of a gradual switch to a healthier menu containing salads and smoothies, McDonald’s line-up still contains nasty health-eroding chemicals: trans-fats, high levels of sugar, artificial sweeteners, petro-chemicals, and high-fructose corn syrup,” reports The Idealist Revolution website. “The kids meals and salads also contain frightening ingredients and high levels of sugar”:

It’s incredible what synthetic chemicals they add to salads, chicken meals, burgers, and even to their drinks. Did you know that many of their foods and drinks contain tertiary butylhydroquinone (TBHQ), a chemical preservative that is so deadly that just five grams is fatal? One gram of TBHQ can cause nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.…

Almost all foods on McDonald’s menu contain hydrogenated and partially hydrogenated oils, that are also harmful to the body because they damage your tissues and raise your ‘bad’ cholesterol. Did you know that if a food manufacturer’s food contains less than 0.5g of trans-fats then it doesn’t have to legally list trans-fats on the label?

Here is just one example of what McDonalds put in their foods. The unhealthful ingredients in McDonalds’ Chicken nuggets (straight from the McDonalds’ web site) include:

sodium phosphates;

bleached wheat flour (nutrients removed);

food starch-modified (likely genetically-modified);

dextrose (sugar);

partially hydrogenated soybean oil and cottonseed oil with mono-and diglycerides, (trans fats);

Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil) (trans fats);

TBHQ, tertiary butylhydroquinone, a petroleium dervived product;

Dimethylpolysiloxane added as an antifoaming agent (a form of silicone used in cosmetics, and Silly Putty).³

Kelly Brownell, professor of psychology and public health at Yale University proposes we view the processed-food industry as a public health menace:

“As a culture, we’ve become upset by the tobacco companies advertising to children, but we sit idly by while the food companies do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco.” ⁴

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