Junk Food
Junk food is a term describing food that is perceived to be unhealthy or having poor nutritional value, according to Food Standards Agency. The term is believed to have been coined by Michael Jacobson, director of the Center for Science in the Public Interest, in 1972. The term has since become common usage. Foods such as hamburgers, French fries, Foie Gras, roast potatoes, hot-dogs etc and soft drinks containing high levels of sugar, salt and fat and less nutritional content and are often regarded as junk foods. Junk food typically contains high levels of fat, salt or sugar and numerous food additives such as monosodium glutamate and tartrazine; at the same time, it is lacking in proteins, vitamins and fibre, among others. It is popular with suppliers because it is relatively cheap to manufacture, has a long shelf life and may not require refrigeration. It is popular with consumers because it is easy to purchase, requires little or no preparation, is convenient to consume and has lots of flavour. Consumption of junk food is associated with obesity, heart disease, type 2 diabetes and dental cavities. To regulate marketing this type of food there should be advertising regulator and competition authority to launch a consultation on advertising of foods for people.