The particular fatty

The properties of any specific fat molecule depend on the particular fatty acids that constitute it. Different fatty acids are comprised of different numbers of carbon and hydrogen atoms. The carbon atoms, each bonded to two neighboring carbon atoms, form a zigzagging chain; the more carbon atoms there are in any fatty acid, the longer its chain will be. Fatty acids with long chains are more susceptible to intermolecular forces of attraction (in this case, van der Waals forces), raising its melting point. Long chains also yield more energy per molecule when metabolized.

A fat's constituent fatty acids may also differ in the number of hydrogen atoms that are bonded to the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are bonded to as many hydrogens as possible. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. More specifically, it would be a "monounsaturated" fatty acid, whereas, a "polyunsaturated" fatty acid would be a fatty acid with more than one double bond. Saturated and unsaturated fats differ in their energy content and melting point. Since an unsaturated fat contains fewer carbon-hydrogen bonds than a saturated fat with the same number of carbon atoms, unsaturated fats will yield slightly less energy during metabolism than saturated fats with the same number of carbon atoms. Saturated fats can stack themselves in a closely packed arrangement, so they can freeze easily and are typically solid at room temperature. But the rigid double bond in an unsaturated fat fundamentally changes the chemistry of the fat. There are two ways the double bond may be arranged: the isomer with both parts of the chain on the same side of the double bond (the cis-isomer), or the isomer with the parts of the chain on opposite sides of the double bond (the trans-isomer). Most trans-isomer fats (commonly called trans fats) are commercially produced rather than naturally occurring. The cis-isomer introduces a kink into the molecule that prevents the fats from stacking efficiently as in the case of fats with saturated chains. This decreases intermolecular forces between the fat molecules, making it more difficult for unsaturated cis-fats to freeze; they are typically liquid at room temperature. Trans fats may still stack like saturated fats, and are not as susceptible to metabolization as other fats. Trans fats and saturated fats significantly increase the risk of coronary heart disease.

Pizza Kitchen

Eating disorders have increased five-fold among children 8-13, one clinic noting that one child as young as five developing anorexia. According to NHANES III, two-thirds of teenage girls who are trying to eat "healthy" by avoiding junk foods are deficient in iron, calcium and other important nutrients.Although public focus is generally on the search for harmful effects of junk food on human health, many studies have shown benefits to junk food, or the dangers of trying to cut out fats and sugars, especially children with low-fat diets. Usually a result of cultural assumptions of health and incomplete or misinterpreted data, cutting out junk food with the aim of creating a low fat diet has shown to cause harm in children and adolescents who need at least 30% and as much as 50% of their dietary intake to be fats, which is used for energy. Such diets aimed at reducing fatty "junk" foods in children can result in suboptimal growth and development survey of school lunches in America showed that schools with high calorie lunches, consisting of foods typically labelled as junk food, test scores improved significantly following the meal. Further studies showed that high sugar foods helped increase and maintain concentration.Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.

Vegetables Salad

The primary distinction between junk food and healthy food is based on nutritional content, appeal, and taste. Factors contributing to labeling as junk food are high levels of refined sugar, white flour, trans fat and saturated fat, sodium/salt, and additives such as preservatives and coloring agents. Others include lack of proteins, vitamins, fiber and other nutrients popularly considered part of healthy diet. What constitutes junk food may be confusing and includes elements of class snobbery, cultural influence and moral judgement.[citation needed] For example, fast food in North America, such as hamburgers and french fries from companies like McDonald's, KFC and Pizza Hut, are often perceived as junk food, whereas similar meals supplied by more up-market outlets such as California Pizza Kitchen or Nando's, or those made at home, may not be despite often having similar nutritional content. Some foods that are considered ethnic or traditional are not generally considered junk food, such as falafel, gyros, pakora, gyoza or chicharron, though due to being fried in oil have high fat content that's often associated with junk food labelling. Similarly, breakfast cereals may be regarded as healthy, but may have high levels of sugar, salt and fat.Some junk foods are harmful because they contain trans fats. Trans fats are one of the few chemicals purposely added to food that have been proven to pose severe health risks. Although banned or restricted in some countries, it is still used regularly. In the United Kingdom, the Food Standards Agency (FSA) does not use the term "junk food", and describe food as "HFSS" (high fat, sugar or salt) instead, based on a nutrient profiling model. They state that "HFSS foods can form part of a balanced diet, but research shows that children's diets contain too much fat (especially saturated fat), salt and sugar, and not enough fruit and vegetables.

Green salad

The diarist John Evelyn wrote a book on salads, Acetaria: A Discourse on Sallets (1699), that describes the new salad greens like "sellery" (celery), coming out of Italy and the Netherlands. Recently, salads have been sold commercially in supermarkets for those who do not have time to prepare a home-made salad, at restaurants (restaurants will often have a "Salad Bar" laid out with salad-making ingredients which the customer will use to put together their salad) and at fast-food chains specialising in health food. Fast-food chains such as McDonalds and KFC, that typically sell "junk food" such as hamburgers, fries, and fried chicken, have begun selling packaged salads in order to appeal to the health-conscious.

The "green salad" or "garden salad" is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). The salad leaves are cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement.

Other common vegetable additions in a green salad include cucumbers, peppers, mushrooms, onions, spring onions, red onions, avocado, carrots, celery, and radishes. Other ingredients such as tomatoes, pasta, olive, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, cooked potatoes, rice, sweet corn, green beans, black beans, croutons, cheeses, meat (e.g. bacon, chicken), or fish (e.g. tuna, shrimp) are sometimes added to salads.

Dressings

The concept of salad dressing varies across cultures. There are many commonly used salad dressings in North America. Traditional dressings in southern Europe are vinaigrettes, while mayonnaise is predominant in eastern European countries and Russia. In Denmark dressings are often based on crème fraîche. In China, where Western salad is a recent adoption from Western cuisine, the term salad dressing refers to mayonnaise or mayonnaise-based dressings. Many light edible oils are used as salad dressings, including olive oil, corn oil, soybean oil, Salad is any of a wide variety of dishes including: green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads.[1] They include a mixture of cold or hot foods, often including vegetables and/or fruits.

Green salads include leaf lettuce and vegetables with a dressing. Other salads are based on pasta, noodles, jello, or even cool whip. Most salads are traditionally served cold, although some, such as German potato salad, are served hot.

The word "salad" comes from the French salade of the same meaning, which in turn is from the Latin salata, "salty", from sal, "salt", (See also sauce, salsa, sausage). Vegetables seasoned with brine was a popular Roman dish.[2] The terminology Salad days meaning a "time of youthful inexperience" (on notion of "green") is first recorded by Shakespeare in 1606 while the use of salad bar first appeared in American English in 1976.

Sugar, salt and fat

Green salads including leaf lettuces are generally served with a dressing, as well as various toppings such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains. Salad is often served as an appetizer before a larger meal, but can also be a side dish, or a main course.A salad bar is a buffet-style table or counter at a restaurant on which salad components are provided for customers to assemble their own salad plates. Most salad bars provide lettuce, chopped tomatoes, assorted raw, sliced vegetables (such as cucumbers and celery), dried bread croutons, bacon bits, shredded cheese, and various types of salad dressing. Some salad bars also have additional food items such as cooked cold meats (e.g., chicken and ham), deviled eggs, cold pasta salads, corn chips, bread rolls, soup, and fresh cut fruit slices.

There is a dispute over which restaurant first introduced the salad bar. A 1951 Yellow Pages listing refers to the "salad bar buffet" at Springfield, Illinois restaurant The Cliffs. Hawaiian restaurant Chuck's Steak House claims to have had the first salad bar in the 1960s. Rax Restaurants – a Midwestern fast food chain similar to Arby's – claims to have pioneered the salad bar in the mid-1960s. The New York Times claims that salad bars first began appearing in the late 1960s "in midprice restaurants like Steak and Brew, featuring bona fide salad fixings to keep customers busy and happy until the real food came."

In the 1970s, Lettuce Entertain You Enterprises was based around salad bar-style food. In the early 1970s, Rich Melman's Chicago restaurant and singles bar R. J. Grunts featured an all-you-can-eat salad bar with over 40 items. The Merriam Webster Collegiate Dictionary, 10th edition, claims that the term originated in about 1973. Fitness expert Richard Simmons opened a restaurant devoted exclusively to salads called Ruffage as a complement to his exercise business. It later closed.Classification

Marketing

Junk food is a cultural definition applied to food made outside the home, often prepackaged or from fast food restaurants, that often is widely considered to taste good, in many cases to children and teenagers, or to adults who have developed a taste for the food since childhood. The primary distinction between junk food and healthy food is based on nutritional content, appeal, and taste.Factors contributing to labeling as junk food are high levels of refined sugar, white flour, trans fat and saturated fat, sodium/salt, and additives such as preservatives and coloring agents. Others include lack of proteins, vitamins, fiber and other nutrients popularly considered part of healthy diet.

What constitutes junk food may be confusing and includes elements of class snobbery, cultural influence and moral judgement.[citation needed] For example, fast food in North America, such as hamburgers and french fries from companies like McDonald's, KFC and Pizza Hut, are often perceived as junk food, whereas similar meals supplied by more up-market outlets such as California Pizza Kitchen or Nando's, or those made at home, may not be despite often having similar nutritional content.Some foods that are considered ethnic or traditional are not generally considered junk food, such as falafel, gyros, pakora, gyoza or chicharron, though due to being fried in oil have high fat content that's often associated with junk food labelling.Similarly, breakfast cereals may be regarded as healthy, but may have high levels of .

Some junk foods are harmful because they contain trans fats. Trans fats are one of the few chemicals purposely added to food that have been proven to pose severe health risks.Although banned or restricted in some countries, it is still used regularly.

Women Afraid to Eat

Some junk foods are harmful because they contain trans fats. Trans fats are one of the few chemicals purposely added to food that have been proven to pose severe health risks.Although banned or restricted in some countries, it is still used regularly.In the United Kingdom, the Food Standards Agency (FSA) does not use the term "junk food", and describe food as "HFSS" (high fat, sugar or salt) instead, based on a nutrient profiling model. They state that "HFSS foods can form part of a balanced diet, but research shows that children's diets contain too much fat (especially saturated fat), salt and sugar, and not enough fruit and vegetables."

During 2006, in the United Kingdom, following a high profile media campaign by the chef Jamie Oliver and a threat of court action from the National Heart Forum, the UK advertising regulator and competition authority, Ofcom, launched a consultation on advertising of foods to children.The Food Standards Agency was one of many respondents. As a result, a ban on advertising during children's television programmes and programmes aimed at young people was announced. The ban also includes marketing using celebrities, cartoon characters and health or nutrition claims. Many teenage girls, already the most poorly nourished of any group in America, have stopped drinking milk or eating meat in their extreme fear of fat.

Benefits

The marketing against junk food has lead to an increase in eating disorders and body images, especially as children are targeted in school and in the media about what is and isn't healthy. Eating disorders have increased five-fold among children 8-13, one clinic noting that one child as young as five developing anorexia According to NHANES III, two-thirds of teenage girls who are trying to eat "healthy" by avoiding junk foods are deficient in iron, calcium and other important nutrients.

Although public focus is generally on the search for harmful effects of junk food on human health, many studies have shown benefits to junk food, or the dangers of trying to cut out fats and sugars, especially children with low-fat diets. Usually a result of cultural assumptions of health and incomplete or misinterpreted data, cutting out junk food with the aim of creating a low fat diet has shown to cause harm in children and adolescents who need at least 30% and as much as 50% of their dietary intake to be fats, which is used for energy.Such diets aimed at reducing fatty "junk" foods in children can result in suboptimal growth and development.

Chemical structure

In a survey of school lunches in America showed that schools with high calorie lunches, consisting of foods typically labelled as junk food, test scores improved significantly following the meal. Further studies showed that high sugar foods helped increase and maintain concentration.Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

There are many different kinds of fats, but each is a variation on the same chemical structure. All fats consist of fatty acids (chains of carbon and hydrogen atoms, with a carboxylic acid group at one end) bonded to a backbone structure, often glycerol (a "backbone" of carbon, hydrogen, and oxygen). Chemically, this is a triester of glycerol, an ester being the molecule formed from the reaction of the carboxylic acid and an organic alcohol. As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E. The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. Fats therefore have "ester" bonds.

The properties of any specific fat molecule depend on the particular fatty acids that constitute it. Different fatty acids are comprised of different numbers of carbon and hydrogen atoms. The carbon atoms, each bonded to two neighboring carbon atoms, form a zigzagging chain; the more carbon atoms there are in any fatty acid, the longer its chain will be. Fatty acids with long chains are more susceptible to intermolecular forces of attraction (in this case, van der Waals forces), raising its melting point. Long chains also yield more energy per molecule when metabolized.

Nutrition

A fat's constituent fatty acids may also differ in the number of hydrogen atoms that are bonded to the chain of carbon atoms. Each carbon atom is typically bonded to two hydrogen atoms. When a fatty acid has this typical arrangement, it is called "saturated", because the carbon atoms are saturated with hydrogen; meaning they are bonded to as many hydrogens as possible. In other fats, a carbon atom may instead bond to only one other hydrogen atom, and have a double bond to a neighboring carbon atom. This results in an "unsaturated" fatty acid. More specifically, it would be a "monounsaturated" fatty acid, whereas, a "polyunsaturated" fatty acid would be a fatty acid with more than one double bond. Saturated and unsaturated fats differ in their energy content and melting point. Since an unsaturated fat contains fewer carbon-hydrogen bonds than a saturated fat with the same number of carbon atoms, unsaturated fats will yield slightly less energy during metabolism than saturated fats with the same number of carbon atoms. Saturated fats can stack themselves in a closely packed arrangement, so they can freeze easily and are typically solid at room temperature. But the rigid double bond in an unsaturated fat fundamentally changes the chemistry of the fat. There are two ways the double bond may be arranged: the isomer with both parts of the chain on the same side of the double bond (the cis-isomer), or the isomer with the parts of the chain on opposite sides of the double bond (the trans-isomer). Most trans-isomer fats (commonly called trans fats) are commercially produced rather than naturally occurring. The cis-isomer introduces a kink into the molecule that prevents the fats from stacking efficiently as in the case of fats with saturated chains. This decreases intermolecular forces between the fat molecules, making it more difficult for unsaturated cis-fats to freeze; they are typically liquid at room temperature. Trans fats may still stack like saturated fats, and are not as susceptible to metabolization as other fats. Trans fats and saturated fats significantly increase the risk of coronary heart disease.

Preparation

Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adansonia, Aralia, Moringa, Morus, and Toona species.

The leaves of many fodder crops are also edible by humans, but usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice. During the first half of the 20th century many grocery stores[clarification needed] with vegetable sections sold small bunches of herbs tied with a string to small green and red peppers known as "potherbs."

Leaf vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein and folic acid. Most leaf vegetables can be eaten raw, for example in sandwiches or salads. Leafy greens can be used to wrap other ingredients like a tortilla. They may also be stir-fried, stewed or steamed. Leaf vegetables stewed with pork are a traditional dish in soul food, and southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as Saag.

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• The particular fatty
• Pizza Kitchen
• Vegetables Salad
• Green salad
• Dressings
• Sugar, salt and fat
• Marketing
• Women Afraid to Eat
• Benefits
• Chemical structure
• Nutrition
• Preparation
• Contact Us
• Site Map