Fast Food
by Maud Kollenaar
1. Children
1.1. Poor diet quality
1.2. Vulnerable
1.3. Budget
1.4. Fast food is more appealing
2. Taste
2.1. Fake taste
2.1.1. Do not satisfy hunger
2.2. Carbohydrates
2.3. Processed food
2.4. Less fibers, nutrients and vitamins
2.5. Sugar, fat and salt
3. Health issues
3.1. On long term very dangerous
3.1.1. Project specifications
3.1.2. End User requirements
3.1.3. Action points sign-off
3.2. Consequences
3.2.1. Obesity
3.2.2. Heart disease
3.2.3. High blood pressure
3.3. Glucose, insulin, blood pressure
3.3.1. Top Priorities
3.3.2. Medium Priorities
3.3.3. Low Priorities
3.4. Digestive system
3.4.1. Top Priorities
3.4.2. Medium Priorities
3.4.3. Low Priorities
4. Culture
4.1. Developing countries
4.1.1. Materials
4.1.2. Personnel
4.1.3. Services
4.1.4. Duration
4.2. Extremely in the US
4.3. Most often in poor areas
4.4. Fast food consumption is increasing
5. Responsibility
5.1. Multinationals
5.2. Profitable food
5.3. Deliverables
6. Prevention
6.1. Slow food
6.2. Free food guidance
6.3. Encouraging healthy food
6.3.1. Offering alternatives
7. Pricing
7.1. Cheap
7.2. Affordable for everyone
7.3. Easy for the run
8. Food
8.1. Hamburges/sandwiches/wraps
8.1.1. Fried chicken
8.2. Fries
8.2.1. Fish and chips