effects of eating unhealthy foods essay

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Essay on Junk Food: Samples in 150, 250 Words

Updated on
Oct 5, 2023

Food is the main source of energy. It is important to consume healthy food. Any food product that contains a high percentage of saturated fats or trans fats is referred to as Junk food. The term junk itself indicates that it is harmful to our health. To lead a healthy lifestyle it is important to avoid the overconsumption of junk food. However, junk food has gained popularity because we consume it on a regular basis. Here we have provided an essay on junk food for children and school-going students. It will provide a general overview of how to draft an essay on junk food. Continue reading!

Essay on Junk Food in 150 Words

Junk food has become a prevalent component of the modern diet. It is not only attracting the young generation but is also getting induced in their daily diet. Habitual consumption of junk food causes serious health issues because it is high in calorie content. Processed food with high content of saturated and trans fats, or high sugar content comes under this category.

Street food places and the majority of food chains and restaurants are serving food in high quantities, thereby reducing the consumption of healthier options. People are now prioritizing taste and neglecting the culinary diversity of traditional food.

Another aspect of the over-consumption of junk food is ordering food on a daily basis due to a busy schedule. Besides that, munching on snacks to satisfy hunger is another bad habit that leads to health issues. Such food products lack nutritional components such as dietary fibres, protein, vitamins, iron, etc.

To conclude, health is an important part of life so, it is important to take care of healthy food habits and avoid the excess consumption of unhealthy or junk food.

Also Read: Tips for cooking while studying abroad

Essay on Junk Food in 250 Words

Junk food refers to the unhealthy food. Consumption of junk food such as pizzas, burgers, fried items, pastries, etc. has alarming consequences. Its effect is witnessed as the global obesity epidemic because the masses are more inclined towards eating junk food.

Impact of Consuming Junk Food

Food high in salt, sugar, and unhealthy fats contributes to weight gain. It will ultimately cause obesity. Obesity is the key source of other diseases that are difficult to cure. Some of the chronic diseases that occur due to the consumption of junk food are high risk of heart failure, GIT disorders, hypertension, diabetes, etc. So, it is crucial to eliminate or reduce the consumption of unhealthy food and replace it with nutritional food.

Affordability

Another factor that contributes a lot in favour of a high intake of junk food is its affordability. Junk food is more accessible as it is available on the streets at a cheaper price. The price factor affects people who cannot afford healthier options. Thus, people tend to consume junk food that is comparatively more affordable and accessible.

Taste over Nutritional Value

Nowadays, people are more inclined towards enjoying the taste of food. It’s obvious that crispy and spicy food will attract you more as compared to salads and pulses i.e. much healthier options with high nutritional values. Consuming junk food on a regular basis has become common for many, and this has led to homogeneity in their diets. So, it’s important to choose the healthy option over a tastier option to minimize the negative health impact due to junk food.

In conclusion, having junk food occasionally is acceptable when you visit any party or celebrate any occasion. However, its regular consumption will disturb your dietary habits and also hamper your health for the long term.

Also Read: Taking Care of Mental Health while Studying Abroad

Kajal Thareja

Hi, I am Kajal, a pharmacy graduate, currently pursuing management and is an experienced content writer. I have 2-years of writing experience in Ed-tech (digital marketing) company. I am passionate towards writing blogs and am on the path of discovering true potential professionally in the field of content marketing. I am engaged in writing creative content for students which is simple yet creative and engaging and leaves an impact on the reader's mind.

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Open access
Published: 06 December 2017

Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments

Deborah R. Wahl 1 na1 ,
Karoline Villinger 1 na1 ,
Laura M. König ORCID: orcid.org/0000-0003-3655-8842 1 ,
Katrin Ziesemer 1 ,
Harald T. Schupp 1 &
Britta Renner 1

Scientific Reports volume 7 , Article number: 17069 ( 2017 ) Cite this article

134k Accesses

57 Citations

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Health sciences
Human behaviour

Research suggests that “healthy” food choices such as eating fruits and vegetables have not only physical but also mental health benefits and might be a long-term investment in future well-being. This view contrasts with the belief that high-caloric foods taste better, make us happy, and alleviate a negative mood. To provide a more comprehensive assessment of food choice and well-being, we investigated in-the-moment eating happiness by assessing complete, real life dietary behaviour across eight days using smartphone-based ecological momentary assessment. Three main findings emerged: First, of 14 different main food categories, vegetables consumption contributed the largest share to eating happiness measured across eight days. Second, sweets on average provided comparable induced eating happiness to “healthy” food choices such as fruits or vegetables. Third, dinner elicited comparable eating happiness to snacking. These findings are discussed within the “food as health” and “food as well-being” perspectives on eating behaviour.

Effects of single plant-based vs. animal-based meals on satiety and mood in real-world smartphone-embedded studies

Eating Style and the Frequency, Size and Timing of Eating Occasions: A cross-sectional analysis using 7-day weighed dietary records

Interindividual variability in appetitive sensations and relationships between appetitive sensations and energy intake

Introduction.

When it comes to eating, researchers, the media, and policy makers mainly focus on negative aspects of eating behaviour, like restricting certain foods, counting calories, and dieting. Likewise, health intervention efforts, including primary prevention campaigns, typically encourage consumers to trade off the expected enjoyment of hedonic and comfort foods against health benefits 1 . However, research has shown that diets and restrained eating are often counterproductive and may even enhance the risk of long-term weight gain and eating disorders 2 , 3 . A promising new perspective entails a shift from food as pure nourishment towards a more positive and well-being centred perspective of human eating behaviour 1 , 4 , 5 . In this context, Block et al . 4 have advocated a paradigm shift from “food as health” to “food as well-being” (p. 848).

Supporting this perspective of “food as well-being”, recent research suggests that “healthy” food choices, such as eating more fruits and vegetables, have not only physical but also mental health benefits 6 , 7 and might be a long-term investment in future well-being 8 . For example, in a nationally representative panel survey of over 12,000 adults from Australia, Mujcic and Oswald 8 showed that fruit and vegetable consumption predicted increases in happiness, life satisfaction, and well-being over two years. Similarly, using lagged analyses, White and colleagues 9 showed that fruit and vegetable consumption predicted improvements in positive affect on the subsequent day but not vice versa. Also, cross-sectional evidence reported by Blanchflower et al . 10 shows that eating fruits and vegetables is positively associated with well-being after adjusting for demographic variables including age, sex, or race 11 . Of note, previous research includes a wide range of time lags between actual eating occasion and well-being assessment, ranging from 24 hours 9 , 12 to 14 days 6 , to 24 months 8 . Thus, the findings support the notion that fruit and vegetable consumption has beneficial effects on different indicators of well-being, such as happiness or general life satisfaction, across a broad range of time spans.

The contention that healthy food choices such as a higher fruit and vegetable consumption is associated with greater happiness and well-being clearly contrasts with the common belief that in particular high-fat, high-sugar, or high-caloric foods taste better and make us happy while we are eating them. When it comes to eating, people usually have a spontaneous “unhealthy = tasty” association 13 and assume that chocolate is a better mood booster than an apple. According to this in-the-moment well-being perspective, consumers have to trade off the expected enjoyment of eating against the health costs of eating unhealthy foods 1 , 4 .

A wealth of research shows that the experience of negative emotions and stress leads to increased consumption in a substantial number of individuals (“emotional eating”) of unhealthy food (“comfort food”) 14 , 15 , 16 , 17 . However, this research stream focuses on emotional eating to “smooth” unpleasant experiences in response to stress or negative mood states, and the mood-boosting effect of eating is typically not assessed 18 . One of the few studies testing the effectiveness of comfort food in improving mood showed that the consumption of “unhealthy” comfort food had a mood boosting effect after a negative mood induction but not to a greater extent than non-comfort or neutral food 19 . Hence, even though people may believe that snacking on “unhealthy” foods like ice cream or chocolate provides greater pleasure and psychological benefits, the consumption of “unhealthy” foods might not actually be more psychologically beneficial than other foods.

However, both streams of research have either focused on a single food category (fruit and vegetable consumption), a single type of meal (snacking), or a single eating occasion (after negative/neutral mood induction). Accordingly, it is unknown whether the boosting effect of eating is specific to certain types of food choices and categories or whether eating has a more general boosting effect that is observable after the consumption of both “healthy” and “unhealthy” foods and across eating occasions. Accordingly, in the present study, we investigated the psychological benefits of eating that varied by food categories and meal types by assessing complete dietary behaviour across eight days in real life.

Furthermore, previous research on the impact of eating on well-being tended to rely on retrospective assessments such as food frequency questionnaires 8 , 10 and written food diaries 9 . Such retrospective self-report methods rely on the challenging task of accurately estimating average intake or remembering individual eating episodes and may lead to under-reporting food intake, particularly unhealthy food choices such as snacks 7 , 20 . To avoid memory and bias problems in the present study we used ecological momentary assessment (EMA) 21 to obtain ecologically valid and comprehensive real life data on eating behaviour and happiness as experienced in-the-moment.

In the present study, we examined the eating happiness and satisfaction experienced in-the-moment, in real time and in real life, using a smartphone based EMA approach. Specifically, healthy participants were asked to record each eating occasion, including main meals and snacks, for eight consecutive days and rate how tasty their meal/snack was, how much they enjoyed it, and how pleased they were with their meal/snack immediately after each eating episode. This intense recording of every eating episode allows assessing eating behaviour on the level of different meal types and food categories to compare experienced eating happiness across meals and categories. Following the two different research streams, we expected on a food category level that not only “unhealthy” foods like sweets would be associated with high experienced eating happiness but also “healthy” food choices such as fruits and vegetables. On a meal type level, we hypothesised that the happiness of meals differs as a function of meal type. According to previous contention, snacking in particular should be accompanied by greater happiness.

Eating episodes

Overall, during the study period, a total of 1,044 completed eating episodes were reported (see also Table 1 ). On average, participants rated their eating happiness with M = 77.59 which suggests that overall eating occasions were generally positive. However, experienced eating happiness also varied considerably between eating occasions as indicated by a range from 7.00 to 100.00 and a standard deviation of SD = 16.41.

Food categories and experienced eating happiness

All eating episodes were categorised according to their food category based on the German Nutrient Database (German: Bundeslebensmittelschlüssel), which covers the average nutritional values of approximately 10,000 foods available on the German market and is a validated standard instrument for the assessment of nutritional surveys in Germany. As shown in Table 1 , eating happiness differed significantly across all 14 food categories, F (13, 2131) = 1.78, p = 0.04. On average, experienced eating happiness varied from 71.82 ( SD = 18.65) for fish to 83.62 ( SD = 11.61) for meat substitutes. Post hoc analysis, however, did not yield significant differences in experienced eating happiness between food categories, p ≥ 0.22. Hence, on average, “unhealthy” food choices such as sweets ( M = 78.93, SD = 15.27) did not differ in experienced happiness from “healthy” food choices such as fruits ( M = 78.29, SD = 16.13) or vegetables ( M = 77.57, SD = 17.17). In addition, an intraclass correlation (ICC) of ρ = 0.22 for happiness indicated that less than a quarter of the observed variation in experienced eating happiness was due to differences between food categories, while 78% of the variation was due to differences within food categories.

However, as Figure 1 (left side) depicts, consumption frequency differed greatly across food categories. Frequently consumed food categories encompassed vegetables which were consumed at 38% of all eating occasions ( n = 400), followed by dairy products with 35% ( n = 366), and sweets with 34% ( n = 356). Conversely, rarely consumed food categories included meat substitutes, which were consumed in 2.2% of all eating occasions ( n = 23), salty extras (1.5%, n = 16), and pastries (1.3%, n = 14).

Left side: Average experienced eating happiness (colour intensity: darker colours indicate greater happiness) and consumption frequency (size of the cycle) for the 14 food categories. Right side: Absolute share of the 14 food categories in total experienced eating happiness.

Amount of experienced eating happiness by food category

To account for the frequency of consumption, we calculated and scaled the absolute experienced eating happiness according to the total sum score. As shown in Figure 1 (right side), vegetables contributed the biggest share to the total happiness followed by sweets, dairy products, and bread. Clustering food categories shows that fruits and vegetables accounted for nearly one quarter of total eating happiness score and thus, contributed to a large part of eating related happiness. Grain products such as bread, pasta, and cereals, which are main sources of carbohydrates including starch and fibre, were the second main source for eating happiness. However, “unhealthy” snacks including sweets, salty extras, and pastries represented the third biggest source of eating related happiness.

Experienced eating happiness by meal type

To further elucidate the contribution of snacks to eating happiness, analysis on the meal type level was conducted. Experienced in-the-moment eating happiness significantly varied by meal type consumed, F (4, 1039) = 11.75, p < 0.001. Frequencies of meal type consumption ranged from snacks being the most frequently logged meal type ( n = 332; see also Table 1 ) to afternoon tea being the least logged meal type ( n = 27). Figure 2 illustrates the wide dispersion within as well as between different meal types. Afternoon tea ( M = 82.41, SD = 15.26), dinner ( M = 81.47, SD = 14.73), and snacks ( M = 79.45, SD = 14.94) showed eating happiness values above the grand mean, whereas breakfast ( M = 74.28, SD = 16.35) and lunch ( M = 73.09, SD = 18.99) were below the eating happiness mean. Comparisons between meal types showed that eating happiness for snacks was significantly higher than for lunch t (533) = −4.44, p = 0.001, d = −0.38 and breakfast, t (567) = −3.78, p = 0.001, d = −0.33. However, this was also true for dinner, which induced greater eating happiness than lunch t (446) = −5.48, p < 0.001, d = −0.50 and breakfast, t (480) = −4.90, p < 0.001, d = −0.46. Finally, eating happiness for afternoon tea was greater than for lunch t (228) = −2.83, p = 0.047, d = −0.50. All other comparisons did not reach significance, t ≤ 2.49, p ≥ 0.093.

Experienced eating happiness per meal type. Small dots represent single eating events, big circles indicate average eating happiness, and the horizontal line indicates the grand mean. Boxes indicate the middle 50% (interquartile range) and median (darker/lighter shade). The whiskers above and below represent 1.5 of the interquartile range.

Control Analyses

In order to test for a potential confounding effect between experienced eating happiness, food categories, and meal type, additional control analyses within meal types were conducted. Comparing experienced eating happiness for dinner and lunch suggested that dinner did not trigger a happiness spill-over effect specific to vegetables since the foods consumed at dinner were generally associated with greater happiness than those consumed at other eating occasions (Supplementary Table S1 ). Moreover, the relative frequency of vegetables consumed at dinner (73%, n = 180 out of 245) and at lunch were comparable (69%, n = 140 out of 203), indicating that the observed happiness-vegetables link does not seem to be mainly a meal type confounding effect.

Since the present study focuses on “food effects” (Level 1) rather than “person effects” (Level 2), we analysed the data at the food item level. However, participants who were generally overall happier with their eating could have inflated the observed happiness scores for certain food categories. In order to account for person-level effects, happiness scores were person-mean centred and thereby adjusted for mean level differences in happiness. The person-mean centred happiness scores ( M cwc ) represent the difference between the individual’s average happiness score (across all single in-the-moment happiness scores per food category) and the single happiness scores of the individual within the respective food category. The centred scores indicate whether the single in-the-moment happiness score was above (indicated by positive values) or below (indicated by negative values) the individual person-mean. As Table 1 depicts, the control analyses with centred values yielded highly similar results. Vegetables were again associated on average with more happiness than other food categories (although people might differ in their general eating happiness). An additional conducted ANOVA with person-centred happiness values as dependent variables and food categories as independent variables provided also a highly similar pattern of results. Replicating the previously reported analysis, eating happiness differed significantly across all 14 food categories, F (13, 2129) = 1.94, p = 0.023, and post hoc analysis did not yield significant differences in experienced eating happiness between food categories, p ≥ 0.14. Moreover, fruits and vegetables were associated with high happiness values, and “unhealthy” food choices such as sweets did not differ in experienced happiness from “healthy” food choices such as fruits or vegetables. The only difference between the previous and control analysis was that vegetables ( M cwc = 1.16, SD = 15.14) gained slightly in importance for eating-related happiness, whereas fruits ( M cwc = −0.65, SD = 13.21), salty extras ( M cwc = −0.07, SD = 8.01), and pastries ( M cwc = −2.39, SD = 18.26) became slightly less important.

This study is the first, to our knowledge, that investigated in-the-moment experienced eating happiness in real time and real life using EMA based self-report and imagery covering the complete diversity of food intake. The present results add to and extend previous findings by suggesting that fruit and vegetable consumption has immediate beneficial psychological effects. Overall, of 14 different main food categories, vegetables consumption contributed the largest share to eating happiness measured across eight days. Thus, in addition to the investment in future well-being indicated by previous research 8 , “healthy” food choices seem to be an investment in the in-the moment well-being.

Importantly, although many cultures convey the belief that eating certain foods has a greater hedonic and mood boosting effect, the present results suggest that this might not reflect actual in-the-moment experiences accurately. Even though people often have a spontaneous “unhealthy = tasty” intuition 13 , thus indicating that a stronger happiness boosting effect of “unhealthy” food is to be expected, the induced eating happiness of sweets did not differ on average from “healthy” food choices such as fruits or vegetables. This was also true for other stereotypically “unhealthy” foods such as pastries and salty extras, which did not show the expected greater boosting effect on happiness. Moreover, analyses on the meal type level support this notion, since snacks, despite their overall positive effect, were not the most psychologically beneficial meal type, i.e., dinner had a comparable “happiness” signature to snacking. Taken together, “healthy choices” seem to be also “happy choices” and at least comparable to or even higher in their hedonic value as compared to stereotypical “unhealthy” food choices.

In general, eating happiness was high, which concurs with previous research from field studies with generally healthy participants. De Castro, Bellisle, and Dalix 22 examined weekly food diaries from 54 French subjects and found that most of the meals were rated as appealing. Also, the observed differences in average eating happiness for the 14 different food categories, albeit statistically significant, were comparable small. One could argue that this simply indicates that participants avoided selecting bad food 22 . Alternatively, this might suggest that the type of food or food categories are less decisive for experienced eating happiness than often assumed. This relates to recent findings in the field of comfort and emotional eating. Many people believe that specific types of food have greater comforting value. Also in research, the foods eaten as response to negative emotional strain, are typically characterised as being high-caloric because such foods are assumed to provide immediate psycho-physical benefits 18 . However, comparing different food types did not provide evidence for the notion that they differed in their provided comfort; rather, eating in general led to significant improvements in mood 19 . This is mirrored in the present findings. Comparing the eating happiness of “healthy” food choices such as fruits and vegetables to that of “unhealthy” food choices such as sweets shows remarkably similar patterns as, on average, they were associated with high eating happiness and their range of experiences ranged from very negative to very positive.

This raises the question of why the idea that we can eat indulgent food to compensate for life’s mishaps is so prevailing. In an innovative experimental study, Adriaanse, Prinsen, de Witt Huberts, de Ridder, and Evers 23 led participants believe that they overate. Those who characterised themselves as emotional eaters falsely attributed their over-consumption to negative emotions, demonstrating a “confabulation”-effect. This indicates that people might have restricted self-knowledge and that recalled eating episodes suffer from systematic recall biases 24 . Moreover, Boelsma, Brink, Stafleu, and Hendriks 25 examined postprandial subjective wellness and objective parameters (e.g., ghrelin, insulin, glucose) after standardised breakfast intakes and did not find direct correlations. This suggests that the impact of different food categories on wellness might not be directly related to biological effects but rather due to conditioning as food is often paired with other positive experienced situations (e.g., social interactions) or to placebo effects 18 . Moreover, experimental and field studies indicate that not only negative, but also positive, emotions trigger eating 15 , 26 . One may speculate that selective attention might contribute to the “myth” of comfort food 19 in that people attend to the consumption effect of “comfort” food in negative situation but neglect the effect in positive ones.

The present data also show that eating behaviour in the real world is a complex behaviour with many different aspects. People make more than 200 food decisions a day 27 which poses a great challenge for the measurement of eating behaviour. Studies often assess specific food categories such as fruit and vegetable consumption using Food Frequency Questionnaires, which has clear advantages in terms of cost-effectiveness. However, focusing on selective aspects of eating and food choices might provide only a selective part of the picture 15 , 17 , 22 . It is important to note that focusing solely on the “unhealthy” food choices such as sweets would have led to the conclusion that they have a high “indulgent” value. To be able to draw conclusions about which foods make people happy, the relation of different food categories needs to be considered. The more comprehensive view, considering the whole dietary behaviour across eating occasions, reveals that “healthy” food choices actually contributed the biggest share to the total experienced eating happiness. Thus, for a more comprehensive understanding of how eating behaviours are regulated, more complete and sensitive measures of the behaviour are necessary. Developments in mobile technologies hold great promise for feasible dietary assessment based on image-assisted methods 28 .

As fruits and vegetables evoked high in-the-moment happiness experiences, one could speculate that these cumulate and have spill-over effects on subsequent general well-being, including life satisfaction across time. Combing in-the-moment measures with longitudinal perspectives might be a promising avenue for future studies for understanding the pathways from eating certain food types to subjective well-being. In the literature different pathways are discussed, including physiological and biochemical aspects of specific food elements or nutrients 7 .

The present EMA based data also revealed that eating happiness varied greatly within the 14 food categories and meal types. As within food category variance represented more than two third of the total observed variance, happiness varied according to nutritional characteristics and meal type; however, a myriad of factors present in the natural environment can affect each and every meal. Thus, widening the “nourishment” perspective by including how much, when, where, how long, and with whom people eat might tell us more about experienced eating happiness. Again, mobile, in-the-moment assessment opens the possibility of assessing the behavioural signature of eating in real life. Moreover, individual factors such as eating motives, habitual eating styles, convenience, and social norms are likely to contribute to eating happiness variance 5 , 29 .

A key strength of this study is that it was the first to examine experienced eating happiness in non-clinical participants using EMA technology and imagery to assess food intake. Despite this strength, there are some limitations to this study that affect the interpretation of the results. In the present study, eating happiness was examined on a food based level. This neglects differences on the individual level and might be examined in future multilevel studies. Furthermore, as a main aim of this study was to assess real life eating behaviour, the “natural” observation level is the meal, the psychological/ecological unit of eating 30 , rather than food categories or nutrients. Therefore, we cannot exclude that specific food categories may have had a comparably higher impact on the experienced happiness of the whole meal. Sample size and therefore Type I and Type II error rates are of concern. Although the total number of observations was higher than in previous studies (see for example, Boushey et al . 28 for a review), the number of participants was small but comparable to previous studies in this field 20 , 31 , 32 , 33 . Small sample sizes can increase error rates because the number of persons is more decisive than the number of nested observations 34 . Specially, nested data can seriously increase Type I error rates, which is rather unlikely to be the case in the present study. Concerning Type II error rates, Aarts et al . 35 illustrated for lower ICCs that adding extra observations per participant also increases power, particularly in the lower observation range. Considering the ICC and the number of observations per participant, one could argue that the power in the present study is likely to be sufficient to render the observed null-differences meaningful. Finally, the predominately white and well-educated sample does limit the degree to which the results can be generalised to the wider community; these results warrant replication with a more representative sample.

Despite these limitations, we think that our study has implications for both theory and practice. The cumulative evidence of psychological benefits from healthy food choices might offer new perspectives for health promotion and public-policy programs 8 . Making people aware of the “healthy = happy” association supported by empirical evidence provides a distinct and novel perspective to the prevailing “unhealthy = tasty” folk intuition and could foster eating choices that increase both in-the-moment happiness and future well-being. Furthermore, the present research lends support to the advocated paradigm shift from “food as health” to “food as well-being” which entails a supporting and encouraging rather constraining and limiting view on eating behaviour.

The study conformed with the Declaration of Helsinki. All study protocols were approved by University of Konstanz’s Institutional Review Board and were conducted in accordance with guidelines and regulations. Upon arrival, all participants signed a written informed consent.

Participants

Thirty-eight participants (28 females: average age = 24.47, SD = 5.88, range = 18–48 years) from the University of Konstanz assessed their eating behaviour in close to real time and in their natural environment using an event-based ambulatory assessment method (EMA). No participant dropped out or had to be excluded. Thirty-three participants were students, with 52.6% studying psychology. As compensation, participants could choose between taking part in a lottery (4 × 25€) or receiving course credits (2 hours).

Participants were recruited through leaflets distributed at the university and postings on Facebook groups. Prior to participation, all participants gave written informed consent. Participants were invited to the laboratory for individual introductory sessions. During this first session, participants installed the application movisensXS (version 0.8.4203) on their own smartphones and downloaded the study survey (movisensXS Library v4065). In addition, they completed a short baseline questionnaire, including demographic variables like age, gender, education, and eating principles. Participants were instructed to log every eating occasion immediately before eating by using the smartphone to indicate the type of meal, take pictures of the food, and describe its main components using a free input field. Fluid intake was not assessed. Participants were asked to record their food intake on eight consecutive days. After finishing the study, participants were invited back to the laboratory for individual final interviews.

Immediately before eating participants were asked to indicate the type of meal with the following five options: breakfast, lunch, afternoon tea, dinner, snack. In Germany, “afternoon tea” is called “Kaffee & Kuchen” which directly translates as “coffee & cake”. It is similar to the idea of a traditional “afternoon tea” meal in UK. Specifically, in Germany, people have “Kaffee & Kuchen” in the afternoon (between 4–5 pm) and typically coffee (or tea) is served with some cake or cookies. Dinner in Germany is a main meal with mainly savoury food.

After each meal, participants were asked to rate their meal on three dimensions. They rated (1) how much they enjoyed the meal, (2) how pleased they were with their meal, and (3) how tasty their meal was. Ratings were given on a scale of one to 100. For reliability analysis, Cronbach’s Alpha was calculated to assess the internal consistency of the three items. Overall Cronbach’s alpha was calculated with α = 0.87. In addition, the average of the 38 Cronbach’s alpha scores calculated at the person level also yielded a satisfactory value with α = 0.83 ( SD = 0.24). Thirty-two of 38 participants showed a Cronbach’s alpha value above 0.70 (range = 0.42–0.97). An overall score of experienced happiness of eating was computed using the average of the three questions concerning the meals’ enjoyment, pleasure, and tastiness.

Analytical procedure

The food pictures and descriptions of their main components provided by the participants were subsequently coded by independent and trained raters. Following a standardised manual, additional components displayed in the picture were added to the description by the raters. All consumed foods were categorised into 14 different food categories (see Table 1 ) derived from the food classification system designed by the German Nutrition Society (DGE) and based on the existing food categories of the German Nutrient Database (Max Rubner Institut). Liquid intake and preparation method were not assessed. Therefore, fats and additional recipe ingredients were not included in further analyses, because they do not represent main elements of food intake. Further, salty extras were added to the categorisation.

No participant dropped out or had to be excluded due to high missing rates. Missing values were below 5% for all variables. The compliance rate at the meal level cannot be directly assessed since the numbers of meals and snacks can vary between as well as within persons (between days). As a rough compliance estimate, the numbers of meals that are expected from a “normative” perspective during the eight observation days can be used as a comparison standard (8 x breakfast, 8 × lunch, 8 × dinner = 24 meals). On average, the participants reported M = 6.3 breakfasts ( SD = 2.3), M = 5.3 lunches ( SD = 1.8), and M = 6.5 dinners ( SD = 2.0). In comparison to the “normative” expected 24 meals, these numbers indicate a good compliance (approx. 75%) with a tendency to miss six meals during the study period (approx. 25%). However, the “normative” expected 24 meals for the study period might be too high since participants might also have skipped meals (e.g. breakfast). Also, the present compliance rates are comparable to other studies. For example, Elliston et al . 36 recorded 3.3 meal/snack reports per day in an Australian adult sample and Casperson et al . 37 recorded 2.2 meal reports per day in a sample of adolescents. In the present study, on average, M = 3.4 ( SD = 1.35) meals or snacks were reported per day. These data indicate overall a satisfactory compliance rate and did not indicate selective reporting of certain food items.

To graphically visualise data, Tableau (version 10.1) was used and for further statistical analyses, IBM SPSS Statistics (version 24 for Windows).

Data availability

The dataset generated and analysed during the current study is available from the corresponding authors on reasonable request.

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Acknowledgements

This research was supported by the Federal Ministry of Education and Research within the project SmartAct (Grant 01EL1420A, granted to B.R. & H.S.). The funding source had no involvement in the study’s design; the collection, analysis, and interpretation of data; the writing of the report; or the decision to submit this article for publication. We thank Gudrun Sproesser, Helge Giese, and Angela Whale for their valuable support.

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Deborah R. Wahl and Karoline Villinger contributed equally to this work.

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Department of Psychology, University of Konstanz, Konstanz, Germany

Deborah R. Wahl, Karoline Villinger, Laura M. König, Katrin Ziesemer, Harald T. Schupp & Britta Renner

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B.R. & H.S. developed the study concept. All authors participated in the generation of the study design. D.W., K.V., L.K. & K.Z. conducted the study, including participant recruitment and data collection, under the supervision of B.R. & H.S.; D.W. & K.V. conducted data analyses. D.W. & K.V. prepared the first manuscript draft, and B.R. & H.S. provided critical revisions. All authors approved the final version of the manuscript for submission.

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Wahl, D.R., Villinger, K., König, L.M. et al. Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments. Sci Rep 7 , 17069 (2017). https://doi.org/10.1038/s41598-017-17262-9

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10 Harmful Effects of Junk Food: Potential Health Risks and Dangers

There’s no denying the fact that junk food has gone global. It may be difficult to resist the lure of this sweet, fatty, and tasty food that is now can be found just about everywhere. Yet, we should not forget that consuming junk food regularly can have negative effects on our general health and well-being. ‘Junk foods’ refer to foods that contain a lot of calories, but have little nutritional value.

These foods are high in calories, fat, sugar, salt, and processed carbohydrates, but low in nutrients such as vitamins, minerals, and fiber. In this article, doctors at Fortis Hospital, Mulund , explore the scientific evidence behind the adverse effects of junk food consumption on health.

Why junk food is bad for your health?

A lot of research has shown that eating junk foods (such as hamburgers, fries, cakes and biscuits, sugary sodas, etc) regularly can put you at risk for obesity and other chronic diseases, including heart disease, diabetes, and cancer . Here are 10 major harmful effects of eating junk food you should know:

10 harmful effects of eating junk food

Cardiovascular problems
High cholesterol
Kidney damage
Liver disease
Dental cavities
Skin problems

1. Cardiovascular problems

One of the major detrimental side effects of junk food consumption is increased cardiovascular disease risk. A large Harvard study showed that eating high amounts of red meat and sugary treats may trigger inflammation, increasing the risk of heart disease and stroke. However, a diet rich in vegetables, fruits, and other anti-inflammatory foods can reduce the risk while promoting cardiovascular health.

2. High cholesterol

Diets high in saturated fat can raise the levels of low-density lipoprotein (LDL) cholesterol, or ‘bad’ cholesterol. Avoid or limit the intake of junk food and other unhealthy high-cholesterol foods to reduce your risk while creating a more favorable LDL-to-HDL ratio. High-density lipoproteins (HDL), also known as ‘good’ cholesterol, helps remove other types of cholesterol from your bloodstream.

3. Diabetes

Research has shown that junk food may raise the risk of developing diabetes in various ways. For instance, foods that are high in calories and low in nutrients break down quickly in the body, which causes a rapid rise in blood sugar levels. Regularly eating junk food may lead to weight gain and excess body fat, which are major risk factors for developing type 2 diabetes. Junk foods are usually high in added salt, which can contribute to high blood pressure linked to an increased risk of type 2 diabetes. Junk food can also raise the levels of triglycerides due to the high content of trans and saturated fats. High levels of triglycerides can raise your risk for type 2 diabetes. Make healthier food choices to reduce your risk of developing diabetes and help manage the condition, in case you have it.

4. Kidney damage

Eating junk and processed foods can take a huge toll on your kidney health. Researchers reported in a 2016 study published in the journal Experimental Physiology that eating junk food can cause damage to your kidneys as much as diabetes. Maintain a healthy diet and lifestyle to promote and protect your kidney health.

5. Obesity

Consuming energy-dense and nutrient-poor foods , such as junk food, is associated with an increased risk of obesity , which has been declared an epidemic irrespective of age, gender, or ethnicity. Obesity is also a major risk factor for heart disease, respiratory problems, cancer, and many serious chronic conditions. Being aware of the adverse effects of eating junk food and making healthier lifestyle choices will help you avoid unhealthy weight gain and promote good health.

6. Liver disease

Diet plays a major role in the development and progression of liver disease. Several studies have shown that excessive consumption of foods that are loaded with unhealthy fats, proteins from meat, refined carbs, and sugar, can cause non-alcoholic fatty liver disease . Unhealthy foods such as junk food combined with a sedentary lifestyle can cause liver damage, leading to cirrhosis and increasing the risk of liver cancer.

7. Cancer

A poor diet that is high in fats, sugars, salts, and kilojoules, has been linked to a higher risk of many cancers. In a study published in the journal PLOS Medicine, researchers reported that people who ate the most junk food showed a higher risk of stomach, colorectal, and respiratory tract cancers. Follow a diet rich in fruits, vegetables, whole grains, and plant-based proteins to reduce the risk of certain cancers and help you stay healthy.

8. Dental cavities

Junk foods taste so good, but they can ruin your oral health. The sugar and salt in these foods feed harmful bacteria in your mouth, which produce acids that break down tooth enamel and cause cavities. Consider a diet rich in whole foods instead to help protect your teeth.

9. Depression

Experts have warned that not only junk food affect your body, but also impacts your mind. A study, namely, by the Molecular Psychiatry journal, showed that eating junk food raises the risk of depression. Furthermore, high junk food intake may make you less active, eat fewer fruits and veggies, and promote other poor dietary habits. One should focus on a healthy, balanced diet to improve mental health.

10. Skin problems

Eating a lot of junk or processed foods can cause various skin problems like pimples and acne breakouts. For example, a research review from 2021 showed that foods high in fats, refined carbs, and sugars were linked with acne. Other studies have also reported that diets high in dairy foods may be associated with an increased risk of acne. Adopting a balanced diet will go a long way toward preventing acne and other skin issues. A balanced diet is a diet that contains an adequate amount of all essential nutrients.

Key Takeaway

Junk food, also known as discretionary food or optional food, is not required as part of any diet. This doesn’t mean you would have to necessarily give up on all those delicious treats, but you may only have it occasionally and in small amounts. This will help you avoid gaining excessive weight and other health complications linked to junk food. The bottom line is, a balanced diet combined with other healthy habits will not only help prevent or reduce the risk of chronic diseases but also promote overall health.

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People Should Eat Less Junk Food

Categories: Dieting Junk Food

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Physical health, mental well-being, overall quality of life, counterargument and refutation.

American Journal of Clinical Nutrition - https://academic.oup.com/ajcn
Nutritional Neuroscience - https://www.tandfonline.com/toc/iunu20/current
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IELTS Writing Task 2 Sample Answer Essay: Unhealthy Foods (Real Past IELTS Tests/Exams)

by Dave | Real Past Tests | 2 Comments

This is an IELTS Writing Task 2 sample essay on the topic of unhealthy foods from the real exam on the topic of unhealthy foods and whether or not governments should tax them.

It’s a very common topic – health and government regulations.

Read it below in case something similar comes up on your test!

Be sure to check out my Patreon exclusive essays as well.

Be sure to listen to the audio first to test your listening skills before reading my sample answer:

Some think that governments should tax unhealthy foods to encourage people to eat healthier. To what extent do you agree or disagree? Real Past IELTS Tests/Exams

Some think that heavy-handed governmental taxation is the only way to compel healthier eating. In my opinion, while this makes rational sense, its actual effectiveness is questionable.

Those that argue in favour of these taxes can point to a logical chain of suppositions. Though taxes on unhealthy foods are rare, there is the occasional mandated price hike for sugary drinks and fast food, smoking is an instructive corollary. Several decades after research showed that smoking causes cancer, governments were able to push through legislation to tax cigarettes heavily. The result was that those already addicted to smoking continued to smoke but many people did not pick up the habit to begin with. Proponents argue this would also be the case when it comes to foods known to cause cardiovascular disease, diabetes and cancer. Many would eat them despite higher prices but the next generation would become more health conscious and that would further trickle down to their children.

Though the above argument is well reasoned, people will still buy luxuries. There is strong evidence for this dating back centuries. After the war of independence from Britain, the newly formed United States instituted direly needed taxes on luxuries including whiskey and chocolate. The purpose of the taxes was to raise money, not to lower consumption of those products. The unpopular acts were internally vindicated when people continued to buy luxuries along the same growth trend, enabling them to increase the national budget. Even though cutting down on purely pleasurable products makes disinterested sense, people are more swayed by instant gratification than cold calculation.

In conclusion, taxes on unhealthy foods would not be an effective measure against their consumption. Instead, governments should invest more in healthy school lunches and making healthy products more widely available to attack the problem at its root source.

Word Count: 295

1. Some think that heavy-handed governmental taxation is the only way to compel healthier eating. 2. In my opinion, while this makes rational sense, its actual effectiveness is questionable.

Paraphrase the overall topic for the essay.
Write your opinion clearly.

1. Those that argue in favour of these taxes can point to a logical chain of suppositions. 2. Though taxes on unhealthy foods are rare, there is the occasional mandated price hike for sugary drinks and fast food, smoking is an instructive corollary. 3. Several decades after research showed that smoking causes cancer, governments were able to push through legislation to tax cigarettes heavily. 4. The result was that those already addicted to smoking continued to smoke but many people did not pick up the habit to begin with. 5. Proponents argue this would also be the case when it comes to foods known to cause cardiovascular disease, diabetes and cancer. 6. Many would eat them despite higher prices but the next generation would become more health conscious and that would further trickle down to their children.

Write a clear topic sentence with a singly main idea.
Explain your main idea if you need to.
Begin to develop it with research/examples/supporting ideas.
Write about the result if possible.
Continue developing – notice the specific ailments I mention.
Your last sentence can relate back to the question and be more general.

1. Though the above argument is well reasoned, people will still buy luxuries. 2. There is strong evidence for this dating back centuries. 3. After the war of independence from Britain, the newly formed United States instituted direly needed taxes on luxuries including whiskey and chocolate. 4. The purpose of the taxes was to raise money, not to lower consumption of those products. 5. The unpopular acts were internally vindicated when people continued to buy luxuries along the same growth trend, enabling them to increase the national budget. 6. Even though cutting down on purely pleasurable products makes disinterested sense, people are more swayed by instant gratification than cold calculation.

Write another topic sentence with a clear main idea.
Begin to develop it. Vary long/short sentences in your writing.
Your examples should be specific so write about the country/example that you know best.
Continue developing the same example.
Keep developing it – don’t switch to a new example or write generally.
Your last sentence can be more general and relate to the overall question.

1. In conclusion, taxes on unhealthy foods would not be an effective measure against their consumption. 2. Instead, governments should invest more in healthy school lunches and making healthy products more widely available to attack the problem at its root source.

Conclude by repeating your opinion.
Add in a final thought/extra detail at the end.

What do the words in bold below mean? Try to figure them out based on the sentences:

Some think that heavy-handed governmental taxation is the only way to compel healthier eating. In my opinion, while this makes rational sense , its actual effectiveness is questionable .

Those that argue in favour of these taxes can point to a logical chain of suppositions . Though taxes on unhealthy foods are rare, there is the occasional mandated price hike for sugary drinks and fast food, smoking is an instructive corollary . Several decades after research showed that smoking causes cancer, governments were able to push through legislation to tax cigarettes heavily . The result was that those already addicted to smoking continued to smoke but many people did not pick up the habit to begin with . Proponents argue this would also be the case when it comes to foods known to cause cardiovascular disease , diabetes and cancer . Many would eat them despite higher prices but the next generation would become more health conscious and that would further trickle down to their children.

Though the above argument is well reasoned , people will still buy luxuries. There is strong evidence for this dating back centuries . After the war of independence from Britain, the newly formed United States instituted direly needed taxes on luxuries including whiskey and chocolate. The purpose of the taxes was to raise money, not to lower consumption of those products. The unpopular acts were internally vindicated when people continued to buy luxuries along the same growth trend , enabling them to increase the national budget . Even though cutting down on purely pleasurable products makes disinterested sense , people are more swayed by instant gratification than cold calculation .

In conclusion, taxes on unhealthy foods would not be an effective measure against their consumption . Instead, governments should invest more in healthy school lunches and making healthy products more widely available to attack the problem at its root source .

heavy-handed strong/over-the-top

compel force

rational sense logical

actual effectiveness whether or not it works

questionable doubtful

argue in favour of support the idea of

point to argue about

logical chain sensible series

suppositions reasons

occasional mandated price hike regulation/tax

instructive corollary useful analogy

push through force

heavily strongly/a lot

addicted can’t stop using

pick up begin

to begin with start

proponents advocates

cardiovascular disease heart attacks

diabetes a disease related to eating too much sugar

cancer a common disease

next generation young people

health conscious caring about what you eat/exercise

further trickle down also contribute to

well reasoned rational

strong evidence good support for

dating back centuries hundreds of years ago

war of independence revolutionary war

newly formed just created

direly urgently

luxuries items you want but don’t need

lower consumption less eating/use

unpopular acts controversial

internally vindicated turned out to be true

growth trend increasing pattern

national budget money for the government to spend

cutting down on reducing

makes disinterested sense logical

swayed influenced

instant gratification pleasure right away

cold calculation rational

effective measure good method

consumption use

more widely available ubiquitous

attack the problem deal with

root source origin/cause

Pronunciation

ˈhɛvɪˈhændɪd kəmˈpɛl ˈræʃənl sɛns ˈækʧʊəl ɪˈfɛktɪvnəs ˈkwɛsʧənəbl ˈɑːgjuː ɪn ˈfeɪvər ɒv pɔɪnt tuː ˈlɒʤɪkəl ʧeɪn ˌsʌpəˈzɪʃənz əˈkeɪʒənl ˈmændeɪtɪd praɪs haɪk ɪnˈstrʌktɪv kəˈrɒləri pʊʃ θruː ˈhɛvɪli əˈdɪktɪd pɪk ʌp tuː bɪˈgɪn wɪð prəˈpəʊnənts ˌkɑːdɪəʊˈvæskjʊlə dɪˈziːz ˌdaɪəˈbiːtiːz ˈkænsə nɛkst ˌʤɛnəˈreɪʃən hɛlθ ˈkɒnʃəs ˈfɜːðə ˈtrɪkl daʊn wɛl ˈriːznd strɒŋ ˈɛvɪdəns ˈdeɪtɪŋ bæk ˈsɛnʧʊriz wɔːr ɒv ˌɪndɪˈpɛndəns ˈnjuːli fɔːmd ˈdaɪəli ˈlʌkʃəriz ˈləʊə kənˈsʌm(p)ʃən ʌnˈpɒpjʊlər ækts ɪnˈtɜːnəli ˈvɪndɪkeɪtɪd grəʊθ trɛnd ˈnæʃənl ˈbʌʤɪt ˈkʌtɪŋ daʊn ɒn meɪks dɪsˈɪntrɪstɪd sɛns sweɪd ˈɪnstənt ˌgrætɪfɪˈkeɪʃən kəʊld ˌkælkjʊˈleɪʃən ɪˈfɛktɪv ˈmɛʒə kənˈsʌm(p)ʃən mɔː ˈwaɪdli əˈveɪləbl əˈtæk ðə ˈprɒbləm ruːt sɔːs

Listen and repeat:

Vocabulary Practice

Remember and fill in the blanks:

Some think that h_____________ governmental taxation is the only way to c_____________ healthier eating. In my opinion, while this makes r_____________ , its a_____________ is q_____________ .

Those that a_____________ these taxes can p_____________ a l_____________ of s_____________ . Though taxes on unhealthy foods are rare, there is the o_____________ for sugary drinks and fast food, smoking is an i_____________ . Several decades after research showed that smoking causes cancer, governments were able to p_____________ legislation to tax cigarettes h_____________ . The result was that those already a_____________ to smoking continued to smoke but many people did not p_____________ the habit t_____________ . P_____________ argue this would also be the case when it comes to foods known to cause c_____________ , d_____________ and c_____________ . Many would eat them despite higher prices but the n_____________ would become more h_____________ and that would f _____________ to their children.

Though the above argument is w_____________ , people will still buy luxuries. There is s_____________ for this d_____________ . After the w_____________ from Britain, the _____________ United States instituted d_____________ needed taxes on l_____________ including whiskey and chocolate. The purpose of the taxes was to raise money, not to l_____________ of those products. The u_____________ were i_____________ when people continued to buy luxuries along the same g_____________ , enabling them to increase the n_____________ . Even though c_____________ purely pleasurable products m_____________ , people are more s_____________ by i_____________ than c_____________ .

In conclusion, taxes on unhealthy foods would not be an e_____________ against their c _____________ . Instead, governments should invest more in healthy school lunches and making healthy products m_____________ to a _____________ at its r _____________ .

Listen and check:

Listening Practice

Listen to the video below to practice your listening and get some ideas about the topic:

Reading Practice

Read here about the success of junk food taxes in Mexico and Hungary:

https://www.vox.com/2018/1/17/16870014/junk-food-tax

Speaking Practice

Answer the questions below from the real IELTS speaking test related to food:

Do you like drinking coffee or tea?
How do you like to drink your coffee?
Is coffee a popular drink in your country at the moment?
When was the last time you had some coffee or tea?

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Taxing unhealthy food is considered solution in order to improve people s diet. Although taxing policy could help to plunge consumption of fast food, I partially disagree that I can impact competition between restaurants companies. Undoubtedly, taxing of poor dietary foods can reduce sales at fast food restaurants which are famous widespread across the world, furthermore setback at rivalry with other companies Moreover,the last experiences at other consumption spheres demonstrated taxing was not the best solution, for instance taxing of alcoholic drinks didn't plummet utilization of these products. There could be political costs of introducing a new tax so it can be cause probably people s outrage. For example at the last survey from CNN turned out that American people wouldn`t like any restriction or taxing at their diet style 68% rate. On the other hand taxing policy could help to reduce consumption of fast food moderately and a fat tax would make people pay the social cost of unhealthy food. Consumption of fatty foods have external costs on society. For example, eating unhealthy foods contributes to the problem of obesity. Obesity is estimated to cost the UK economy around £6.6–7.4 billion a year. The other benefit is about collected taxes can spend for other problems by government. For instance the money raised from ‘fat tax’ could be used to spend treating health costs of obesity In conclusion, even though taxing policy could help to plunge consumption of fast food, I partially disagree that It can impact competition between restaurants companies and it may not work as thought. Time:50 minutes Fərid Məmmədov Words:257 25.12.2020

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How Unhealthy Foods Affect the Body

Eating unhealthy foods on a regular basis may contribute to health problems. Studies continue to show the negative effects of many common unhealthy food products. For optimal health and wellness, eat a balanced diet with plenty of fruits, vegetables and whole grains -- and save the empty calories for occasional treats.

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In addition to other causes such as inactivity and medical problems, obesity is also related to an unhealthy diet. Because you must burn more calories than you consume, a high-calorie diet combined with physical inactivity will most likely result in excessive weight gain. Foods that contain large amounts of trans fats, saturated fat and sugar all contribute to increased chances of obesity. For maximum health benefit, always eat breakfast and avoid skipping meals throughout the day to help regulate your metabolism and avoid unhealthy snacking.

Heart Health

The quality of your diet has a significant impact on your cardiovascular health. Salt and fatty foods can be particularly detrimental when consumed in excessive quantities on a regular basis. For maximum heart health, Medline Plus recommends limiting salt intake to 2,400 mg each day. Other unhealthy foods to avoid include soda, butter, high-fat meats, organ meats and fried foods. Use skinless poultry whenever possible. Avoid eating more than three to four egg yolks per week, and always choose low or non-fat dairy products.

Disease Prevention

Eating unhealthy foods also contributes to increased susceptibility to illness and chronic disease. Not only does a healthy diet help prevent heart disease, but it may also aid in the prevention of type 2 diabetes, osteoporosis and even cancer. An unhealthy diet may also cause nutrient deficiencies, which are particularly common in those who do not meet daily calorie requirements. According to the World Health Organization the most threatening nutrient deficiencies are iron deficiency anemia, vitamin A deficiency and iodine deficiency disorders.

Mental Health

As noted by HelpGuide.org, diet plays a crucial role in mental health. Eating too much junk food may aggravate symptoms of mental illnesses such as depression and anxiety. Sugary foods and refined carbohydrates are particularly harmful, since they result in a rapid increase in blood sugar. Potatoes, brown rice, oatmeal and other complex carbohydrates are wiser choices. According to MayoClinic.com, unhealthy food choices and diet habits may also increase your chances of developing mental diseases like Alzheimer's later in life.

World Health Organization: Diet
Medline Plus: Heart Disease and Diet
World Health Organization: Micronutrients
HelpGuide.org: Dealing with Depression: Self-Help and Coping Tips

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Scientific Reports

Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments

Deborah r. wahl.

Department of Psychology, University of Konstanz, Konstanz, Germany

Karoline Villinger

Laura m. könig, katrin ziesemer, harald t. schupp, britta renner, associated data.

The dataset generated and analysed during the current study is available from the corresponding authors on reasonable request.

Introduction

A wealth of research shows that the experience of negative emotions and stress leads to increased consumption in a substantial number of individuals (“emotional eating”) of unhealthy food (“comfort food”) 14 – 17 . However, this research stream focuses on emotional eating to “smooth” unpleasant experiences in response to stress or negative mood states, and the mood-boosting effect of eating is typically not assessed 18 . One of the few studies testing the effectiveness of comfort food in improving mood showed that the consumption of “unhealthy” comfort food had a mood boosting effect after a negative mood induction but not to a greater extent than non-comfort or neutral food 19 . Hence, even though people may believe that snacking on “unhealthy” foods like ice cream or chocolate provides greater pleasure and psychological benefits, the consumption of “unhealthy” foods might not actually be more psychologically beneficial than other foods.

Eating episodes

Descriptive statistics for eating happiness by meal type and food category.

Meal type		( )	Sum	Min.	Max.	( )
Meals	1,044	77.59 (16.41)	81,004	7.00	100.00	—
Breakfast	237	74.28 (16.35)	17,604	25.00	100.00	−3.04 (13.41)
Lunch	203	73.09 (18.99)	14,838	7.00	100.00	−4.59 (16.52)
Afternoon tea	27	82.41 (15.26)	2,225	39.00	100.00	5.49 (13.81)
Dinner	245	81.47 (14.73)	19,959	11.00	100.00	4.09 (13.4)
Snack	332	79.45 (14.94)	26,378	13.33	100.00	1.52 (13.93)
Food category (according to the German Nutrient Database)
Vegetables	400	77.57 (17.17)	27,995	11.00	100.00	1.16 (15.14)
Fruits	218	78.29 (16.13)	15,659	15.67	100.00	−0.65 (13.21)
Sweets	356	78.93 (15.27)	26,443	13.33	100.00	1.68 (13.74)
Salty extras	16	80.40 (10.35)	1,126	57.67	95.33	−0.07 (8.01)
Pastries	14	78.67 (19.25)	1,023	22.67	95.33	−2.39 (18.26)
Bread	284	75.52 (16.33)	19,407	19.33	100.00	−1.55 (13.46)
Pasta	226	77.89 (16.43)	16,123	22.33	100.00	0.39 (15.93)
Cereals	133	75.05 (16.63)	9,082	29.67	100.00	−3.01 (14.13)
Potatoes	61	80.47 (19.07)	4,426	7.00	100.00	1.91 (16.82)
Dairy products	366	75.46 (16.53)	25,127	22.33	100.00	−1.37 (14.49)
Meat	194	78.26 (16.01)	13,382	22.33	100.00	0.26 (14.19)
Eggs	38	79.22 (16.21)	2,852	36.00	100.00	0.95 (15.2)
Meat substitutes	23	83.62 (11.61)	1,672	59.67	100.00	5.39 (10.44)
Fish	26	71.82 (18.65)	1,580	34.33	98.67	−4.58 (16.84)

Note: Eating happiness ranged from 1 (low) to 100 (high). M cwc = person-mean centred average happiness score.

Food categories and experienced eating happiness

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Object name is 41598_2017_17262_Fig1_HTML.jpg

Amount of experienced eating happiness by food category

Experienced eating happiness by meal type

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Object name is 41598_2017_17262_Fig2_HTML.jpg

Control Analyses

A key strength of this study is that it was the first to examine experienced eating happiness in non-clinical participants using EMA technology and imagery to assess food intake. Despite this strength, there are some limitations to this study that affect the interpretation of the results. In the present study, eating happiness was examined on a food based level. This neglects differences on the individual level and might be examined in future multilevel studies. Furthermore, as a main aim of this study was to assess real life eating behaviour, the “natural” observation level is the meal, the psychological/ecological unit of eating 30 , rather than food categories or nutrients. Therefore, we cannot exclude that specific food categories may have had a comparably higher impact on the experienced happiness of the whole meal. Sample size and therefore Type I and Type II error rates are of concern. Although the total number of observations was higher than in previous studies (see for example, Boushey et al . 28 for a review), the number of participants was small but comparable to previous studies in this field 20 , 31 – 33 . Small sample sizes can increase error rates because the number of persons is more decisive than the number of nested observations 34 . Specially, nested data can seriously increase Type I error rates, which is rather unlikely to be the case in the present study. Concerning Type II error rates, Aarts et al . 35 illustrated for lower ICCs that adding extra observations per participant also increases power, particularly in the lower observation range. Considering the ICC and the number of observations per participant, one could argue that the power in the present study is likely to be sufficient to render the observed null-differences meaningful. Finally, the predominately white and well-educated sample does limit the degree to which the results can be generalised to the wider community; these results warrant replication with a more representative sample.

Participants

Analytical procedure

To graphically visualise data, Tableau (version 10.1) was used and for further statistical analyses, IBM SPSS Statistics (version 24 for Windows).

Data availability

Electronic supplementary material

Acknowledgements

Author Contributions

Competing Interests

The authors declare that they have no competing interests.

Deborah R. Wahl and Karoline Villinger contributed equally to this work.

Supplementary information accompanies this paper at 10.1038/s41598-017-17262-9.

Publisher's note: Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Contributor Information

Deborah R. Wahl, Email: [email protected] .

Britta Renner, Email: [email protected] .

Essay on Healthy Food vs Junk Food

Students are often asked to write an essay on Healthy Food vs Junk Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Healthy Food vs Junk Food

Introduction.

Healthy food and junk food are two types of food often discussed. Healthy food is nutritious, while junk food lacks essential nutrients but is high in harmful substances.

Healthy Food

Healthy food includes fruits, vegetables, lean proteins, and whole grains. They provide the body with necessary vitamins, minerals, and fiber to maintain good health.

Junk food includes fast food, sweets, and soda. They contain high amounts of sugar, salt, and unhealthy fats, which can lead to health problems like obesity and heart disease.

In conclusion, healthy food is the best choice for maintaining good health, while junk food can harm our health.

250 Words Essay on Healthy Food vs Junk Food

The allure of junk food.

Junk food, characterized by high levels of sugar, salt, and unhealthy fats, is often preferred for its convenience and addictive taste. However, the immediate gratification it offers comes with long-term health consequences. Overconsumption of junk food is linked to obesity, heart disease, diabetes, and other chronic illnesses. It also negatively impacts cognitive functions, affecting academic performance and productivity.

The Power of Healthy Food

On the other hand, healthy food, rich in nutrients like vitamins, minerals, protein, and fiber, provides the body with the necessary components for optimal functioning. These foods boost the immune system, enhance cognitive abilities, and lower the risk of chronic diseases. They also contribute to maintaining a healthy weight and promote overall well-being.

Changing the Narrative

Despite the clear benefits of healthy food, the pervasive culture of fast food has normalized junk food consumption. However, changing this narrative is possible through education and awareness. Understanding the detrimental effects of junk food and the benefits of a balanced diet can help steer societal preferences towards healthier options.

In conclusion, while junk food may appeal to our taste buds and offer convenience, its long-term effects on health are detrimental. In contrast, healthy food, despite being less convenient, provides numerous health benefits, making it the superior choice. It is essential for individuals, especially college students, to make informed dietary choices for a healthier future.

500 Words Essay on Healthy Food vs Junk Food

The debate between healthy food and junk food has been a topic of interest for many years. As society becomes more health-conscious, the importance of dietary choices is increasingly recognized. This essay aims to explore the differences between healthy and junk food, their impact on our health, and the societal implications of these choices.

Understanding Healthy Food and Junk Food

On the other hand, junk food is typically high in unhealthy fats, sugars, and salt, while being low in nutritional value. Common examples include fast food, candy, soda, and chips. These foods may be appealing due to their taste and convenience, but their regular consumption can lead to various health issues.

The Health Implications

The consumption of healthy food has numerous health benefits. It provides the necessary nutrients that the body needs to function optimally. A balanced diet can help maintain a healthy weight, boost the immune system, and reduce the risk of chronic diseases like heart disease, diabetes, and certain types of cancer.

Conversely, the excessive consumption of junk food can lead to obesity, heart disease, type 2 diabetes, and other health problems. High levels of sugars and fats can lead to weight gain and elevated cholesterol levels. Moreover, the lack of essential nutrients can result in deficiencies that affect the body’s normal functioning.

Societal Implications

The choices between healthy food and junk food also have broader societal implications. The rising consumption of junk food is often linked to the global obesity epidemic. The ease of access and low cost of junk food, combined with aggressive marketing strategies, contribute to its popularity, particularly among younger generations.

Meanwhile, healthy food is often perceived as more expensive and less accessible, especially in low-income communities. This creates a socio-economic divide in dietary choices and health outcomes. Promoting the consumption of healthy food and making it more accessible and affordable can help address these disparities.

In conclusion, the choice between healthy food and junk food has significant impacts on individual health and society as a whole. While junk food may offer convenience and taste, its long-term health implications cannot be ignored. On the other hand, healthy food, despite its perceived cost and accessibility barriers, provides essential nutrients for our bodies and contributes to long-term health. As we become more health-conscious, it’s crucial to make informed dietary choices for our well-being and for a healthier society.

If you’re looking for more, here are essays on other interesting topics:

Apart from these, you can look at all the essays by clicking here .

Article Contents

Introduction, acknowledgment.

< Previous

Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let’s put them back on the plate!

Article contents
Figures & tables
Supplementary Data

Marija Knez, Marija Ranić, Mirjana Gurinović, Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let’s put them back on the plate!, Nutrition Reviews , Volume 82, Issue 8, August 2024, Pages 1111–1124, https://doi.org/10.1093/nutrit/nuad103

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The global food system depends on a limited number of plant species. Plants with unsatisfactory nutritional value are overproduced, whereas the wide variety of nutrient-rich plant species used in earlier times remains neglected. Basing our diet on a few crops has wide-ranging negative consequences on nutrition and food security. Although still under-researched, underutilized plants are slowly starting to receive increased recognition. These plants have superior nutritional content and immense potential to contribute to food and nutrition security and increased sustainability. This narrative review provides evidence to encourage the promotion, domestication, and commercialization of underutilized plants. The anti-inflammatory, antidiabetic, and anticancer effects of some of underutilized plants are presented in this review. The outstanding ability of forgotten plants to increase food and nutrition security, boost dietary diversity, reduce malnutrition, and enhance human health and well-being is demonstrated. The main barriers and obstacles to reintroducing underutilized foods are reviewed and recommendations for overcoming nutrition and dietary-related challenges for re-establishing underutilized plants into the global food system are presented. The expansion of underutilized plants for human use is of paramount importance. The exceptional nutritional properties, bioactive potential, and proven health benefits of underutilized plants indicate that increased promotion, domestication, and commercialization of these plants should be strongly supported. Besides health benefits, marginalized plants have the potential to enhance human well-being and improve people’s lives in many ways, retain biodiversity, and develop local economies. Therefore, underutilized plants should be used in the broader context of well-balanced and healthy diets.

Sustainable food systems provide food security and nutrition for all in a way that social, environmental, and economic sustainability is not compromised for future generations. 1 The sustainability of agricultural and food systems is threatened by several worldwide trends, the most important being an expected increase in global population. The world’s population is rapidly growing and expected to expand from the current 7.7 billion to close to 10 billion people by 2050, an increase of more than 30%. 2 This will certainly lead to agricultural and food production expansion posing serious environmental concerns due to increased greenhouse gas emissions, increased deforestation, and water use, contributing further to ecological inadequacy and climate change. 3 Environmental variations and fertilization are among the most important environmental factors influencing the chemical composition of plants and, therefore, the nutritional properties of harvested products. 4

Furthermore, the main objective of the United Nations Decade of Action on Nutrition is “to eliminate malnutrition in all its forms, and to develop sustainable, resilient food systems for healthy diets” in line with the framework established at the Second International Conference on Nutrition in 2014. 5 The concept proposes that the food safety and sustainability aspects should be integrated. More sustainable production of conventionally used plant species and reintroduction of marginalized crops should ensure both increased sustainability of food systems and biodiversity. More biodiverse agricultural and food systems are needed to feed all people by 2050 with healthy and nutritious food and at the same time ensure sustainability while protecting the environment. 6

Overall, there is a need to create food production systems that maintain and stimulate diversity both within and between different plants, encouraging varietal and plant diversity. 7 , 8 The global food basket should be expanded by reintroducing marginalized traditional plants. There is an increasing interest in introducing forgotten plants and creating foods and products that could contribute to human health and nutrition in innovative ways. 9 , 10

In recent years, an increased amount of research has been devoted to underutilized foods, both in terms of identifying the geographical areas most affected by the elimination of certain forgotten, beneficial species and in terms of the cultivation, promotion, consumption, and health benefits of individual plants of interest. Our main objective for this review is to summarize the existing evidence on the nutritional and health benefits of underutilized plants, outline the main nutritional and dietary challenges to reintroducing underutilized foods, and propose strategies to address them.

The Web of Science and Scopus databases were searched using the keywords “underutilised,” “plants,” “health,” and “health benefits.” Of the 350 research articles and 112 review papers identified, only the most relevant to the topic were considered to provide appropriate data for a narrative review. We focused mainly on papers published in the past decade.

The information in this review is presented in multiple sections. The first 2 describe the current state of the global food system and nutrition crisis. Health benefits of certain underutilized plants are discussed. For this purpose, buckwheat, sowthistle, Armenian cucumber, and some neglected but more nutritionally valuable varieties of certain species such as tomato, grass pea, eggplant, and lentils are used as examples to demonstrate the health-promoting properties of various forgotten plants. The 7 plants were chosen to represent underutilized species because they meet some of the following criteria: water-energy efficiency; have high nutritional value; they are antioxidant rich, protein rich, and gluten free; have high potential to enter the food value chain; and have environmental resistance. The selected plants of interest represent various categories: cereals, grain legumes, fruits, vegetables, and wild crops. For example, buckwheat is an example of a cereal crop that is grown in smaller amounts in certain countries, but the general findings regarding lower production and health benefits of this crop could be applied to all other underutilized crops in the cereal category (eg, millet, quinoa, sorghum). The same is true for all other species mentioned.

Current state of our global food system

Of 30 000 edible plant species identified, only 7000 have been used throughout history to meet food requirements. 11 Currently, no more than 150 plant species are commercially cultured, with just 103 providing 90% of calories in the human diet. 12

Food diversity has been lost in many countries worldwide. At present, the global food system relies on a limited variety of plant species. Four staple crops (wheat, rice, maize, and potato) represent more than 60% of the human energy supply. 13

Plants with inadequate nutritional value are overproduced, whereas a wide variety of nutrient-rich plant species used in ancient times continues to be ignored. Improving the yield and, to a certain degree, nutritional content of a few major plants, have been the most important effort of the Green Revolution that took place from the 1960s to the 1980s. But, as it has been shown over the years, building our diet on a few crops only had wide-ranging negative outcomes on nutrition and food security. 14 Increased crop yield was the main goal to ensure adequate caloric intake for an increasing number of people globally while less attention was devoted to the nutritional value of foods.

Increases in the population resulted in increased demands for food, and nutritional quality was inadvertently sacrificed while enough food was produced. 15 Local crop diversity, culture, knowledge, and traditions have been neglected by decades of policies inclined to promote and support a few of the major crops only. 16 , 17 Consequently, in many parts of the world, diets deficient in essential micronutrients and vitamins persist. 18 , 19 The imbalances within the food system were not eradicated with a sufficient level of food production, even though enough food is produced for the population worldwide. 20

Expected population growth suggests an increase in demand such that a doubling of food production may be required by 2050. 20 However, unsustainable resources and planetary boundaries do not support further expansion of the current food system concentrated solely on increased yields and based merely on production intensification pathways.

The food system should develop in such a way as to offer sustained access to diversified and nutritious food to all. Alternative pathways and a transformation of the food system in a direction that fully meets people’s needs are required. Innovations in the food system are necessary, and new practices and food processing techniques are required to successfully move in the direction of creating a resilient and sustainable food system that ensures food security and provides sufficient supplies of adequate nutrition for the ever-increasing world population. As stated in a declaration of the World Food Summit in Rome in 1996, food security will be achieved when “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life.” 21

Nutrition crisis

The Global Report on Food Crises states that 193 million people are currently living in severely food-insecure contexts. 22 In 2020, 720 million to 811 million people encountered hunger and around 660 million people may still encounter hunger in 2030. 23 The prevalence of undernourishment increased from 8.4% in 2019 to 9.9% in 2020. Almost 1 in 3 people did not have access to adequate food in 2020. 23 Moderate or severe food uncertainty has been increasing slowly for 6 years and now affects more than 30% of the world’s population. 23

Malnutrition is a growing problem in developing and developed countries. Although there is no official definition for this condition, it is described as the state of poor nourishment, insufficient and unbalanced absorption of macro- and micronutrients caused primarily by prolonged intake of inadequate diets, either under- or overnutrition. 24 , 25 Malnutrition is both a cause and effect of poor health, it presents a risk factor for several diseases and, at the same time, it contributes to health deterioration. 18 , 26

As projected by UNICEF, 47 million children younger than 5 years are suffering from wasting globally, 14 million of whom experienced severe wasting that threatens growth, development, and survival. 22 The most recent data demonstrate that more than half of preschool-aged children and two-thirds of nonpregnant women of reproductive age worldwide suffer from micronutrient deficiencies. As reported, the estimated prevalence of deficiency in at least 1 of 3 core micronutrients (zinc, iron, and vitamin A) was 69% among nonpregnant women of reproductive age and 56% among preschool-aged children. 19 Even though the prevalence was the highest in low-income and middle-income countries, approximately half of women and children in high-income populations were projected to have at least 1 micronutrient deficiency. 19 , 27 Iron deficiency alone is prevalent in 1 in 5 women in the United Kingdon and the United States. 19 Previous projections of 2 billion people being affected are now seen as underestimates; it is projected that close to 4 million people have 1 or more micronutrient deficiencies. 19

On the other hand, there is the “double burden” of malnutrition. Obesity and overweight are found in developed and developing countries, and obesity rates expand rapidly even in regions where hunger exists. Approximately 2.5 times as many people are overweight as are undernourished, with a parallel increase in the number of overweight and obese people. 20

Urbanization and globalization of the food system, social changes, market growth, and technological developments contributed to dietary changes, so now people are generally eating more food, but also more energy, protein, and fat-rich foods, than before. Even though individual diets are diversified to a degree, globally, diets have become even more homogenous, being based on a restricted number of foods produced. 28

Although there were noticeable increases in the consumption of healthy, higher-quality foods, such as fruits, vegetables, and seeds, increased consumption of lower-quality foods was also evident. The intake of meat, sugar-sweetened beverages, and ultraprocessed foods significantly increased in the period from 1961 to 2014. 29 As reported in the 2020 State of the Food Security and Nutrition in the World, the supply of cereals and pulses is the highest in low- and middle-income countries, whereas meat, fish, oil, and sugar are more readily available in middle- to higher-income countries. 30 According to the World Health Organization, recommendations of 400 g/d for fruit and vegetables and 100–232 g/d for whole grains are far from being reached across all food systems. 30

Briefly, shifts in dietary patterns and increased consumption of unhealthy foods with more sugar, salt, and fat are more prominent these days, as is the tendency toward overeating and reduced physical activity. 31 The primary driver of food insecurity is poverty rather than lack of food availability. 32 , 33 Then again, sufficient calorie intake does not necessarily ensure adequate nutritional value of food consumed. Nutrient deficiencies, such as lack of zinc, iron, vitamin A, and vitamin D, are present in both under- and overnourished individuals. Being overweight or obese increases the risk of developing noncommunicable diseases (eg, type 2 diabetes, cancers, and cardiovascular diseases [CVDs]). At least 2.7 million people globally die every year as a result of being overweight or obese. 34 Ironically, although the prevalence of overweight and obesity has increased in all regions and in all countries around the world, the percentage of the population overacquiring food has increased even more dramatically in developing nations. 20

In summary, the global food system is still far from reaching the long-standing sustainable development goal of eliminating hunger. Currently, access to safe, nutritious, and sufficient food for all people throughout the year is not available. Different forms of malnutrition coupled with a double-deficiency burden persevere. The COVID-19 pandemic made the situation even more challenging. 23 Conflict, climate changes, growing inequalities, and economic slowdowns and declines are the main factors contributing to undermining food security. 23

Production of sufficient quantities of food per se is not the only factor. The type of food produced, nutrient density, macro- and micronutrient content of foods, bioavailability, biodiversity, and sustainability can significantly determine the amount of food that should be produced to satisfy global food demand.

Underutilized crops: the promising future foods?

The group of plant species no longer cultivated and consumed by humans is described by the following terms: orphan, underutilized, neglected, niche, minor, lesser known, and promising. These crops originated elsewhere but, for different reasons, became indigenized over decades of cultivation. 35 The noncommodity crops, mainly wild or semi-domesticated varieties, are possibly implemented as minor crops in some countries while completely neglected in others. For long periods, most of these crops were overlooked by farmers, researchers, food producers, traders, consumers, and policymakers due to various genetic, agronomic, social, cultural, and economic reasons. Certain crop varieties got lost even before they got the opportunity to be researched, characterized, cultivated, and promoted, together with a wealth of knowledge on their cultivation and use. 36

Now, although still under-researched, underutilized plants are gradually starting to obtain increased recognition due to their potential to diminish the risk of agricultural production systems and preserve the health of ecosystems. 36 These plants have superior nutritional content and immense potential to contribute to food and nutritional security and reduce malnutrition. 37 It is well known that increased consumption of locally accessible indigenous or traditional grains, roots, tubers, fruits, and vegetables improves nutrition and increases human productivity. 38 Finally, neglected plants can empower the poor and marginalized, improve people’s diets, and promote cultural diversity. 36

Underutilized crops have important nutritional and functional values, presenting sustainable sources of proteins, carbohydrates, essential fatty acids, vitamins, minerals, phytochemicals, and dietary fiber. Antioxidant, anti-inflammatory, and anticarcinogenic properties additionally add to the importance of these crops. 39 Furthermore, underutilized crops provide essential micronutrients, complement staple crops, strengthen local gastronomic traditions, and could play a major role in improving the micronutrient content of the diets of millions of people worldwide. Their nutritional composition classifies them as beneficial food sources with the potential to reduce the risk of developing several noncommunicable diseases.

Finally, traditional food systems based on marginalized crops provide benefits not only in terms of physical health; they ensure the continuity of cultures, prevent loss of food heritage, and preserve a connection to local land, traditional cultures, and knowledge of local plants, in terms of cultivation, storage, and food preparation methods. For these reasons, an increased production and consumption of underutilized crops should be strongly encouraged. Better integration of wide variety of underutilized crops in agriculture and food systems is needed to ensure greater food diversity and increased environmental sustainability, food security, and reduced hidden hunger. An increased awareness of the importance of food composition in human health with an intensified consumers’ interest in nutritious plant-based foods allows room for such changes to occur.

Health benefits of underutilized plants

Humans have always included wild plant species in their diets. These plants contain a pool of nutritional and medicinal compounds with remarkable pharmacological properties and health-promoting benefits. 40 The nutritional potential of these foods should be kept and promoted and could play a very important role in health promotion and food diversification. 41 , 42 Increased awareness of healthy food opens the space for the potential reintroduction of underutilized plants. 36

The cultivation, promotion, and implementation of underutilized crops can help reduce hunger and malnutrition, assist in fighting poverty, and ensure food security for many people worldwide. 43 , 44 Many so-called wild underutilized plant species are considered food medicine due to the presence of several active compounds. 45 , 46 Underutilized plants contain various nutritional components that, independently or in combination, demonstrate numerous health benefits, such as having anticancerous, antidiabetic, and cholesterol-lowering effects ( Figure 1 ).

Potential health benefits of underutilized plants . Buckwheat, sowthistle, Armenian cucumber, and some neglected, but more nutritionally valuable, varieties of certain species, such as tomato, grass pea, eggplant, and lentils, are provided as examples

Forgotten plants and cardiovascular diseases

CVDs are the leading cause of death in many industrialized countries. 47 Regular consumption of certain underutilized crops has been shown to reduce serum cholesterol levels and lower the risk of developing CVDs, stroke, and ischemic heart diseases. As shown, the consumption of buckwheat and buckwheat-related products reduced serum cholesterol concentrations in consumers by up to 13%, triglycerides by 5%, and blood glucose levels by 14%. 48 The addition of buckwheat proteins to diets decreased cholesterol levels in the serum, gall bladder, and liver of consumers. 49 Similarly, a tomato-rich diet is associated with a decrease in the risk of developing CVDs. A high-lycopene diet reduced the risk of developing CVDs by 14%, stroke by 23%, and overall mortality by 37%. 50 Several antioxidants found in tomatoes, including lycopene, β-carotene, and vitamin C, protect lipoproteins and vascular cells from oxidation and preclude the development of atherosclerosis. 51 Antiaggregatory, anti-inflammatory, and antiplatelet properties of these compounds were also documented, suggesting that a diet rich in tomatoes reduces lipid levels, lowers blood pressure, and decreases the risk of developing stroke and ischemic heart disease. 50 , 52 , 53

Anthocyanins, present in eggplant and lentils, tend to prevent obesity by increasing high-density lipoprotein cholesterol levels and lowering serum triglyceride and cholesterol levels. 54 Similarly, the mixture of nutrients in the Mediterranean diet, including the phytochemicals found in fresh fruits and vegetables has a positive impact on cardiovascular health. 55

Comparably, foods rich in natural dietary antioxidants may lessen and counteract the risk of developing oxidative stress–related diseases. Wild edible plants lower the occurrence of CVDs. 56 Antiplatelet, anticoagulant, and antioxidant potential of certain components (ie, carotenoids and flavonoids) present in Sonchus (sowthistle) could be protective against CVDs. 57 Likewise, lentils possess substances with cardioprotective effects, they can reduce the development of hypertension, suppress pathological vascular remodeling, and help in maintaining vascular function and protecting against cardiac hypertrophy. 58–60 Finally, the active substance present in Cucumis melo shows cardioprotective roles. 61

Anticancer potential of certain underutilized plants

As a group, cancers remain among the leading causes of death, accounting for more than 7 million cancer-associated deaths globally. Twelve million new cancer cases are identified annually. 62

Lycopene and β-carotene, essential carotenoids found in tomatoes, have strong anticancer properties, with antioxidant, anti-inflammatory, angiogenic, and anti–lipid peroxidation activities. 63–65 The health benefits of tomatoes are additionally enhanced when lycopene is dissolved in olive oil and heated. 66 These substances protect against carcinogenesis by inducing apoptosis in cancer cells. 63 , 67

Anticancer properties of lycopene in prostate and breast cancers have also been documented. 68 Similarly, a significant inverse relationship between tomato consumption and the risk of prostate cancer has been reported. 69 The inhibitory effects of lycopene on the signaling pathway in human colon cancer cells was shown long ago. 70 Interestingly, the angiogenic and anticancer potential of lycopene was higher in people who consumed tomato foods for longer periods. 71

Tomatoes contain a variety of other chemoprotective and anticancer compounds, such as vitamin C, β-carotene, and ferulic acid, meaning that, most likely, strong anticancer properties of this fruit exist due to the combination of these compounds rather than lycopene alone. 72 , 73 Similarly, decreased risk of developing various types of cancers was reported with higher consumption of plants with high phenolic acid and isoflavone content. 74–76

A diet rich in natural antioxidants could prevent the development of endometrial and colorectal cancers. 77 Underutilized crops contain a variety of antioxidants. For example, the skin of eggplant inhibits hydroxyl radical generation due to high superoxide-scavenging activity. 78 Eggplant cells have a toxic effect on cancer cells, and phenolic compounds lead to the apoptosis of many human cancer cells, demonstrating anticancerogenic effects. 79 In addition, the consumption of carotenoid-rich foods has been linked to a diminished risk of several types of cancers. 80

Furthermore, lentils are high in fiber and have been shown to decrease systemic inflammation and reduce susceptibility for the development of certain cancers. 81 C. melo contains high amounts of carotene with high antioxidant, anti-inflammatory, and anticancer activities. 82 , 83 Consumption of C. melo led to the repression of several critical steps in tumor growth, disrupting angiogenesis and tumor progression. 84

Finally, antitumor activities have been demonstrated with the consumption of plants containing taraxasterol and other sterol components. 85 For instance, regular consumption of pseudocereals, such as buckwheat, has been linked to a reduced risk of developing certain types of cancers. 86 The antioxidative ability of human blood serum increased with the consumption of honey from buckwheat flowers. 87

Diabetes mellitus and underutilized plants

Diabetes is an epidemic disease that presents with elevated concentrations of blood glucose levels. 88 Both type 1 diabetes (inability of the pancreas to produce insulin) and type 2 diabetes (more common, lack of ability to use available insulin) are related to the development of heart and kidney diseases, nerve damage, and blindness. Diets high in saturated fats and trans fatty acids, in addition to low physical activity and obesity, are the main contributing factors to the development of this ailment. 89 Regular consumption of resistant starches, oligosaccharides, and dietary fiber (nutritional components of many underutilized crops) contribute to low glycemic indices by slowing the digestion of starches in the small intestine and delaying the gastric-emptying rate. The presence of phytic acid, amylose inhibitors, lectins, and phenolic compounds is directly linked to reduced blood glucose and insulin levels. 90 A reverse correlation was reported between plasma β-carotene, lycopene, and glucose intolerance. 91 Lycopene intake correlated negatively with fasting blood glucose and glycated hemoglobin levels in patients with type 2 diabetes. 92

A decrease in diabetes-induced hyperglycemia, dyslipidemia, and oxidative stress with the consumption of lycopene- and tomato-enriched diets was recently documented in detail. 93 Lycopene protected women against gestational diabetes–associated hyperglycemia and indicated that regular consumption can offer a protective effect. 94

Tomatoes contain the glycoalkaloid esculeoside A, which is recommended as a functional supplement for diabetes. 95 Tomato compounds have beneficial effects on diabetes. 96 Collins et al, 65 in their recently published review, point out that tomato or lycopene-rich diets are linked to a diverse range of health benefits. Regular consumption of tomatoes reduces the risk of developing cardiovascular, bowel, neurodegenerative diseases, and cancers, improves skin health, and stimulates the immune response. 65 Besides the lycopene, tomatoes contain many other bioactive components (ie, polyphenols and phytosterols) with valuable anticancer, skin, and cardiovascular health properties. 65

Likewise, caffeic acid present in Sonchus and tomatoes stimulate insulin secretion from pancreatic cells and lowers blood sugar levels. 6 A heterogenous mix of components (flavonoids, phenolic acid, and phytosterols) found in examined underutilized plants demonstrate antidiabetic properties. 97

Glucolipid metabolism is improved in the presence of fructans, a naturally occurring component of Sonchus . Sonchus species also have antidiabetic and antioxidant properties. 98 Similarly, antidiabetic properties of C. melo exhibited via the inhibition of certain enzymes contributed to slower glucose absorption in the small intestine and accomplished better postprandial blood glucose control. 99

Similarly, lentils have been shown helpful for the management of risk factors linked to hypertension, obesity, insulin resistance, dyslipidemia, and CVDs. 81 Lentils lower blood glucose levels and improve high-density lipoprotein cholesterol in people with diabetes. 100 Cooked lentils were more effective in lowering blood glucose levels, with no differences observed between the effect of whole compared with dehulled lentils. 100

Likewise, buckwheat is an excellent crop for controlling blood sugar levels because it lowers the glycemic index. Patients consuming buckwheat products had lower insulin and plasma glucose levels and higher postprandial satiety in comparison with patients eating white bread. 101 , 102

Finally, eggplant’s high fiber content and low soluble-carbohydrate levels make this plant a good choice for managing type 2 diabetes. 103 Likewise, anthocyanins present in eggplant appear to help control diabetes. 104 Eggplant-rich diets have the potential to reduce hypertension, hyperlipidemia, and oxidative stress in people with diabetes. 103

Marginalized plants can prevent nutrition-related health problems throughout the lifespan

Underutilized crops have great potential for improving the overall nutritional status through the lifespan because these foods provide health benefits beyond those attributable to traditional nutrients. Figure 2 describes nutritional and health problems in each of the lifespan stages, from pregnancy to old age, that could be alleviated and/or prevented with regular consumption of underutilized plants.

Nutritional and health problems in each of the lifespan stages, from pregnancy to old age, that could be conquered with the regular consumption of underutilized plants . Figure created based on information from Bernstein and McMahon, 107 Ahmed, 108 and Merrick. 109

Underutilized plants or foods containing marginalized plant constituents appear to have great potential and scope for alleviating and/or preventing malnutrition at different stages of life. 43 , 105 , 106 As discussed earlier in this article, these foods could play an important role in reducing the risk of chronic diseases in children, adults, and the elderly, thus helping maintain a healthy lifestyle. 107–111

Underutilized plants improve food and nutrition security and enhance human well-being

Food is our daily requirement and a vehicle of our family traditions, cultural values, and personal beliefs. Diet is 1 of the key determinants of our health status. It influences nutritional status and has a main role in preventing several different diseases and disorders. The dietary habits of people are modulated by available information on the benefits of responsible food choices, lifetime preferences, and several different internal and external factors. 112 Very often, culture is the main element that determines food choices, the way the food is produced, prepared, and eaten. 113 In addition, globalization is also influencing traditional food choices and eating habits. 114

The conception of healthiness varies across countries and geographical regions, but generally, there has been increasing attention to the role of diet in human health in recent years. People are becoming more and more aware of the importance of a healthy lifestyle. People’s awareness of food quality, personalized foods, and nutrition has increased, 115 enabling the development of alternative solutions for healthier plant-based diets. Additionally, there is a global demand to enhance diet quality and diminish inequities in access to affordable, nutritious, and sustainably produced foods in all countries across the globe. 116

Plants have provided for humanity for thousands of years and are important sources of specific nutritional components with various prohealth activities and beneficial health properties. Healing properties are attributable to the existence of various nutrients, vitamins, minerals, bioactive components, fatty acids, and a wide variety of other substances. The popularity and current intention of consumers to include more plant-based foods in their daily diets 117 provide room for the inclusion of forgotten and marginalized but promising alternative plant sources. Underutilized plants offer opportunities to enhance diets with healthier food in ways that reflect food culture, besides contributing to making meals more interesting. Furthermore, underutilized plants represent enormous opportunities for combating hunger and malnutrition, improving biodiversity, and advancing agricultural and nutritional development.

Plant-heavy diets support biodiversity. The Mediterranean dietary pattern, mainly a plant-based diet, is recognized as a reliable and effective dietary pattern for environmental and economical sustainability. 118 As such, changes within the food system are required. Underutilized plants and plant-based diets in general should be supported and promoted because of beneficial effects in terms of human health, nutrition, and biodiversity.

As an example, the addition of underutilized foods to diets helped reduce macro- and micronutrient deficiencies and iron deficiency in Kenyan women and children. 38 Forgotten crops aided in combating food and nutrition insecurities and hidden hunger in Burkina Faso. 119 Similarly, underutilized plants improved the life of people in African countries by keeping traditional knowledge, protecting the environment, and maintaining biodiversity. Regular consumption of 3 underutilized crops rich in vitamins and minerals, Diospyros mespiliformis (jackalberry), Ziziphus mauritiania (jujube), and Balanites aegyptica (desert date or soap berry tree) proved beneficial in ensuring food security and improving the nutrition status of consumers in Burkina Faso. 119 Similarly, forgotten vegetables cultivated and eaten in rural Africa are shown to be rich in iron, zinc, and β-carotene. 120 Ancient Cleome gynandra , the African spider flower plant; amaranth; African nightshade; and pumpkin seeds are full of valuable minerals and vitamins and have tremendous potential to improve nutritional security in these areas. 121

Apart from the advantages to health, underutilized crops possess the capacity to enhance human welfare and positively impact individuals’ lives through various means. These plants offer supplementary food resources, safeguard the ecosystem, foster an understanding of locally accessible flora, guarantee the sustainable utilization of soil and water, conserve biodiversity, elevate quality of life, and foster the growth of local economies. 122–124

In summary, marginalized and forgotten plant species are nutrient rich and could help increase biodiversity, reduce malnutrition, improve human health and well-being, and contribute to global food security ( Figure 3 ). The exceptional nutritional characteristics, bioactive potential, and demonstrated health benefits of underutilized plants prove that enhanced promotion, domestication, and commercialization of these plants are highly recommended. Selected marginalized plants should be considered and implemented in a broader context of balanced and healthy diets.

The potential of underutilized plants to transform the global food system. Buckwheat, sowthistle, Armenian cucumber, tomato, grass pea, eggplant, and lentils are offered as examples.

The main challenges and obstacles for reintroduction of underutilized plants

Neglected and underutilized plants are often described as “non-commodity wild or cultivated plant species, including crop wild relatives, that were once popular but have since been neglected by mainstream agriculture due to a range of agronomic, genetic, economic, social, and cultural reasons.” 125

Orphaned species were predominantly grown by resource-poor farmers, primarily women, who used the available seeds on small landholdings in certain agro-ecological niches and on marginal and submarginal lands to provide their families with food of high nutritional value. 126 These plants were also used as animal feed and in other agricultural applications generating income for resource-poor farmers. 127 However, because of their lack of economic value, many of these plants have been neglected by the international scientific community and industry compared with commodities such as rice, wheat, and maize.

An extensive monoculture, agricultural transformation, and an inclination toward more high-yielding varieties were the main reasons for the underutilization of certain beneficial plants. 128 Demographic shifts complemented by dietary changes, the long preparation time, the advanced age of the people who knew how to prepare these foods, the limited supply of the forgotten foods, and lack of innovative postharvest and processing technologies are some of the factors contributing to the disappearance of these foods. 10

Stigmatization, a negative image of “food of the poor,” was an additional factor that led to reduced production and consumption of these plants. 10 Traditional and wild relatives of plants were often seen as old-fashioned, linked to the rural poor, especially in the eyes of recently urbanized populations in developed countries. 10 In addition to other reasons, the forgotten plants remain forgotten because people are uncertain of how they can be used as food. 10

Remarkably, underutilized crops have endured even without formal support, which implies that besides their exceptional nutritional value and beneficial effects on human health, they contain some desirable traits that could be useful for building resilience and adaptation to climate-changing environments. 129 Therefore, the re-establishment of these plants to the global food system is desirable. To find solutions for overcoming the obstacles for the reintroduction of these crops and to bring the neglected species back to cultivation and use, a comprehensive understanding of potential reasons for the elimination of these plants is necessary. The main reasons for altered or eliminated consumption and cultivation of certain plants and the most important identified factors for the reintroduction of underutilized plants are listed in Table 1 . 10 , 36 , 105

Reasons for altered or eliminated consumption and cultivation of certain plants and the most important factors for the reintroduction of underutilized plants

Problems with production and harvesting, yield, changes in land use

Absence of genome sequences for certain crops, lack of seeds availability and supply systems, low processing of seeds of certain varieties, and inadequate dissemination of materials and seeds

Biotic factors: insects, diseases, and weeds

Abiotic issues: temperature, soil fertility, waterlogging, drought

Presence of toxins and allergenic compounds and overuse of pesticides and fertilizers

Climate change and environmental pollution

Agronomical traits, germplasm collection, genetic factors, the limited number of species used as food, ecosystem degradation

Poor economic competitiveness of underutilized plants compared with staple crops, marketing constraints, short shelf life

Green revolution issues, self-incompatibility of certain plants

Inefficiency in producing, storing, and processing of these crops and their low commercial value

Disorganized or nonexistent food supply chains and a lack of market infrastructure

Expansion and cultivation of more common higher-yield cereal crops, monocultures

Increased cultivation of so-called exotic varieties

Changes in dietary patterns due to industrialization and migration of farm labor to urban regions

The lack of sound baseline knowledge and awareness of the nutritional and health-protective and health-promoting properties of local varieties

Loss of indigenous knowledge and absence of culinary skills for the preparation of foods based on these plants

Unaccustomed taste of these foods, nonpopular recipes

Negative associations with a poor rural way of life and low social status, negative cultural stereotypes against these traditional foods (eg, “this is what poor people eat”)

Lack of policy recommendations to support scientific research on underutilized crops

Political and economic reasons, lack of appropriate strategies, plans, national programs, and schemes for reintroduction, implementation, broader-level cultivation, and consumption of these plants.

Problems with production and harvesting, yield, changes in land use

Absence of genome sequences for certain crops, lack of seeds availability and supply systems, low processing of seeds of certain varieties, and inadequate dissemination of materials and seeds

Biotic factors: insects, diseases, and weeds

Abiotic issues: temperature, soil fertility, waterlogging, drought

Presence of toxins and allergenic compounds and overuse of pesticides and fertilizers

Climate change and environmental pollution

Agronomical traits, germplasm collection, genetic factors, the limited number of species used as food, ecosystem degradation

Poor economic competitiveness of underutilized plants compared with staple crops, marketing constraints, short shelf life

Green revolution issues, self-incompatibility of certain plants

Inefficiency in producing, storing, and processing of these crops and their low commercial value

Disorganized or nonexistent food supply chains and a lack of market infrastructure

Expansion and cultivation of more common higher-yield cereal crops, monocultures

Increased cultivation of so-called exotic varieties

Changes in dietary patterns due to industrialization and migration of farm labor to urban regions

The lack of sound baseline knowledge and awareness of the nutritional and health-protective and health-promoting properties of local varieties

Loss of indigenous knowledge and absence of culinary skills for the preparation of foods based on these plants

Unaccustomed taste of these foods, nonpopular recipes

Negative associations with a poor rural way of life and low social status, negative cultural stereotypes against these traditional foods (eg, “this is what poor people eat”)

Lack of policy recommendations to support scientific research on underutilized crops

Political and economic reasons, lack of appropriate strategies, plans, national programs, and schemes for reintroduction, implementation, broader-level cultivation, and consumption of these plants.

Recommendations for overcoming nutrition- and dietary-related challenges in reintroducing underutilized plants into the global food system

The introduction, maintenance, management, and promotion of underutilized plants present several challenges from different scientific fields. Although several barriers are presented that should not be neglected and separated from the other obstacles, we have focused in this article primarily on the nutritional challenges of reintroducing underutilized plants. Based on the information presented in the previous section, we propose certain ideas and actions to overcome these obstacles. These are presented in Table 2 .

Ideas and actions to overcome the nutritional challenges of reintroducing underutilized plants

Improve knowledge of available cultivars and nutritional value of local and traditional foods; build the capacity of stakeholders who would support nutrition and food scientists in their actions

Invest in research to obtain suitable and sufficient knowledge of dietary and health benefits of underutilized crops and determine their full potential for improving human nutrition in developed and developing countries

Combine scientific and indigenous knowledge of nutritional and health benefits of these crops; disseminate the knowledge among both the rural poor and urban consumers

Demonstrate, validate, and promote the nutritional and health benefits of underutilized crops at the national, regional, and international levels through information campaigns and media publications to encourage consumption of underutilized crops

Develop skills and capacity in nutrition development; stimulate cooperation with experts from different disciplines: health, agronomy, sociology, economics, and business

Raise awareness of the nutritional value of underutilized crops and strengthen the links between local farmers, food producers, consumers, local chefs, restaurants, and food retailers in terms of the production, marketing, and promotion of these plants and foods

Use communication and education campaigns to change peoples’ perception of underutilized crops; reorientate the widespread prejudice of “food of the poor,” educate people, and address existing negative connotations

Create programs for advertising underutilized foods of interest, encourage their use in everyday cooking, promote their use as both food and medicine, and stimulate improvements of culinary skills of consumers

Support food producers with necessary information related to nutritional benefits of underutilized plants to ensure better availability of these foods and related products on markets

Diversify the ways in which the underutilized plants are used by creating and promoting new food dishes and novel food products containing these plants; propose the introduction of underutilized plants in organized feeding programs (ie, school canteens)

Help farmers and producers increase knowledge of and willingness to cultivate and produce plants of interest by providing information on the nutritional benefits and human well-being

Provide policymakers with evidence (ie, successful, small-scale, real-life stories showing how underutilized plants benefit communities and have the potential to contribute greatly to the nutritional, health status, and overall well-being of consumers)

Reduce political and economic neglect of underutilized species; develop national nutritional policies to support the promotion and application of these foods and related products on local and national levels; encourage cooperation at an international level

Improve knowledge of available cultivars and nutritional value of local and traditional foods; build the capacity of stakeholders who would support nutrition and food scientists in their actions

Combine scientific and indigenous knowledge of nutritional and health benefits of these crops; disseminate the knowledge among both the rural poor and urban consumers

Develop skills and capacity in nutrition development; stimulate cooperation with experts from different disciplines: health, agronomy, sociology, economics, and business

Support food producers with necessary information related to nutritional benefits of underutilized plants to ensure better availability of these foods and related products on markets

Help farmers and producers increase knowledge of and willingness to cultivate and produce plants of interest by providing information on the nutritional benefits and human well-being

With the presence of a sedentary lifestyle, obesity, global food insecurity, and malnutrition, it becomes of utmost importance to encourage increased consumption of underutilized plants in the diet to take advantage of their unique nutritional and health-promoting characteristics that could prevent several diseases of modern life. Western-style diets high in saturated fats, salt, sugar, and processed foods replaced traditional diets based on local, nutrient-rich, and diverse foods, thus increasing the incidence of noncommunicable diseases. Nutritional deficiencies are more often related to undernourishment, but it is also possible to consume sufficient calories and still have deficiencies in important micronutrients.

In this sense, underutilized crops can help in fighting hidden hunger while enhancing diets high in refined carbohydrates and fats. As demonstrated, marginalized plants are nutritionally and phytochemically dense and contain a set of antinutritional components, all with well-known beneficial effects on human health. Different nutritional components found in underutilized plants can serve as natural remedies for many diseases due to their hypolipidemic, antiobesity, anti-inflammatory, anticholinergic, hepatoprotective, antioxidant, anticancer, and antidiabetic effects.

The synergistic effects of compounds found in each of examined plants are expected to outweigh the benefits of individual constituents. The need for gluten-free diets could help accelerate the promotion and use of buckwheat and other pseudocereals with similar health benefits.

Consumption of underutilized crops and foods containing them is associated with a lower risk of developing major diseases in industrialized countries, such as diabetes, celiac disease, CVD, and various cancers. In addition, underutilized plants have the potential to increase plant and food diversity and improve human health and well-being. Similarly, regular consumption of underutilized plants could prevent and/or alleviate various nutritional or health problems at any stage of life.

Interventions based on underutilized plants could be cost-effective investments in the global development of secure and healthy food systems for all. Identification of barriers and challenges to reintroducing underutilized plants into the food system presented in this article is an important step toward offering applicable solutions for addressing nutrition-related challenges. Marginalized plants can address different goals and pillars of nutritional and food security and should be considered and used in a broader context of balanced and healthy diets. Finally, underutilized plants can be used for the preparation of a wide range of innovative food dishes and food products that could fulfil the need for healthier and more biodiverse food systems.

We dedicate this work to Dr. Maria Glibetic. Our special thanks go to Dr. Glibetic, who, although no longer with us, continues to inspire with the enthusiasm and dedication she demonstrated throughout her career.

Author contributions. M.K. contributed to the study conception, design, data collection, analysis, and manuscript writing and revision. M.R. contributed to the data collection and analysis, and manuscript revision. M.G. contributed to the manuscript revision and approved the final version of the manuscript. All authors read and approved the final version of the manuscript.

Funding. This research was funded by the EU BioValue project, which received funding from the European Union’s Horizon 2020 research and innovation program under Grant Agreement. 101000499. Institutional support from the Ministry of Education, Science, and Technological development of the Republic of Serbia is provided for M.K. and M.R.; and also from the Science Fund of the Republic of Serbia, PROMIS, grant 6058808; and MEMORYST, contract number 451–03-47/2023–01/200015.

Declaration of interests. The authors have no relevant interests to declare.

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Healthy Food Essay for Students and Children

500+ words essay on healthy food.

Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit.

Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits so that our future generations will be healthy and fit.

Most importantly, the harmful effects of junk food and the positive impact of healthy food must be stressed upon. People should teach kids from an early age about the same.

Benefits of Healthy Food

Healthy food does not have merely one but numerous benefits. It helps us in various spheres of life. Healthy food does not only impact our physical health but mental health too.

When we intake healthy fruits and vegetables that are full of nutrients, we reduce the chances of diseases. For instance, green vegetables help us to maintain strength and vigor. In addition, certain healthy food items keep away long-term illnesses like diabetes and blood pressure.

Similarly, obesity is the biggest problems our country is facing now. People are falling prey to obesity faster than expected. However, this can still be controlled. Obese people usually indulge in a lot of junk food. The junk food contains sugar, salt fats and more which contribute to obesity. Healthy food can help you get rid of all this as it does not contain harmful things.

In addition, healthy food also helps you save money. It is much cheaper in comparison to junk food. Plus all that goes into the preparation of healthy food is also of low cost. Thus, you will be saving a great amount when you only consume healthy food.

Get the huge list of more than 500 Essay Topics and Ideas

Junk food vs Healthy Food

If we look at the scenario today, we see how the fast-food market is increasing at a rapid rate. With the onset of food delivery apps and more, people now like having junk food more. In addition, junk food is also tastier and easier to prepare.

However, just to satisfy our taste buds we are risking our health. You may feel more satisfied after having junk food but that is just the feeling of fullness and nothing else. Consumption of junk food leads to poor concentration. Moreover, you may also get digestive problems as junk food does not have fiber which helps indigestion.

Similarly, irregularity of blood sugar levels happens because of junk food. It is so because it contains fewer carbohydrates and protein . Also, junk food increases levels of cholesterol and triglyceride.

On the other hand, healthy food contains a plethora of nutrients. It not only keeps your body healthy but also your mind and soul. It increases our brain’s functionality. Plus, it enhances our immunity system . Intake of whole foods with minimum or no processing is the finest for one’s health.

In short, we must recognize that though junk food may seem more tempting and appealing, it comes with a great cost. A cost which is very hard to pay. Therefore, we all must have healthy foods and strive for a longer and healthier life.

FAQs on Healthy Food

Q.1 How does healthy food benefit us?

A.1 Healthy Benefit has a lot of benefits. It keeps us healthy and fit. Moreover, it keeps away diseases like diabetes, blood pressure, cholesterol and many more. Healthy food also helps in fighting obesity and heart diseases.

Q.2 Why is junk food harmful?

A.2 Junk food is very harmful to our bodies. It contains high amounts of sugar, salt, fats, oils and more which makes us unhealthy. It also causes a lot of problems like obesity and high blood pressure. Therefore, we must not have junk food more and encourage healthy eating habits.

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Short-Term Effects of Marijuana Use: what to Know

This essay about the short-term effects of marijuana explores how its use can lead to a range of immediate experiences. It highlights how marijuana can enhance sensory perceptions, making colors and sounds more vivid and altering one’s sense of time. The essay also addresses the increase in appetite known as the “munchies,” which can be beneficial or lead to unhealthy eating habits. Additionally, it discusses mood changes, including euphoria and potential anxiety, and notes the cognitive effects such as impaired memory, attention, and coordination. Overall, the essay underscores the variability of marijuana’s effects and emphasizes the importance of understanding and managing its impact for both recreational and medicinal users.

How it works

Marijuana, often touted for its relaxing effects and therapeutic potential, can also induce a range of short-term experiences. When consumed, the immediate effects of this plant can vary significantly from person to person, influenced by factors such as the method of consumption, dosage, and individual physiology. Understanding these short-term effects can provide valuable insights into both its recreational and medicinal uses.

Upon ingestion, whether through smoking, vaping, or edibles, users frequently report an altered state of consciousness. This alteration often manifests as an enhanced sensory experience, where colors seem more vibrant, sounds become more profound, and time may appear to slow down.

Such sensory distortions can be particularly intriguing, offering a heightened appreciation of music, art, or nature. However, they can also lead to disorientation or impaired judgment, which might pose risks, especially in situations requiring quick reflexes or clear thinking.

Another common short-term effect is an increase in appetite, often referred to as the “munchies.” This is a well-documented phenomenon where users experience a heightened sense of hunger, leading them to seek out and consume more food than usual. While this effect can be beneficial for individuals undergoing treatments that suppress appetite or for those with eating disorders, it can also contribute to unhealthy eating habits if not managed mindfully.

Marijuana also influences mood, with many users reporting feelings of euphoria and relaxation. This can be a significant draw for recreational users seeking stress relief or a mood boost. However, the mood-altering effects can be unpredictable. Some individuals might experience anxiety or paranoia, especially in higher doses or if they are not accustomed to the substance. This variability underscores the importance of understanding one’s own tolerance and the setting in which marijuana is consumed.

The cognitive effects of marijuana are notable as well. Short-term use can impact memory, attention, and coordination. Users might find it challenging to focus on tasks or recall recent events, which can affect productivity and safety, particularly when engaging in activities such as driving. These cognitive impairments are typically temporary, subsiding as the effects of the drug wear off. Nevertheless, they highlight the need for caution when using marijuana, especially in situations where mental clarity is crucial.

In summary, while marijuana can provide a range of enjoyable and therapeutic effects, its short-term impact is multifaceted. Enhanced sensory perception, increased appetite, mood changes, and cognitive alterations are all part of the experience. As with any substance, the key to a positive experience lies in understanding these effects and using the drug responsibly.

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Harmful Effects of Junk Food Essay for Students
Impact of Junk Food. Junk food is the easiest way to gain unhealthy weight. The amount of fats and sugar in the food makes you gain weight rapidly. However, this is not a healthy weight. It is more of fats and cholesterol which will have a harmful impact on your health. Junk food is also one of the main reasons for the increase in obesity nowadays.
The Impacts of Junk Food on Health · Frontiers for Young Minds
A study performed in humans showed that eating an unhealthy breakfast high in fat and sugar for 4 days in a row caused disruptions to the learning and memory parts of the brain . Long-Term Impacts of Junk Foods. If we eat mostly junk foods over many weeks, months, or years, there can be several long-term impacts on health .
Essay on Unhealthy Food
Effects of Unhealthy Food. Eating too much unhealthy food can make you gain weight and feel tired. It can also lead to serious health problems over time. For example, too much sugar can cause tooth decay and diabetes. Too much fat can lead to heart disease. It is important to eat these foods in small amounts or not at all. Choosing Healthier ...
An Evidence-based Look at the Effects of Diet on Health
Eating low glycemic foods is likely healthier for everyone, but it is particularly important for diabetic patients to prevent dangerously high blood sugar spikes. Larger quantities of low glycemic foods (for example garbanzo beans) can be eaten by diabetics with far less impact on the blood sugar than even small quantities of high glycemic ...
The Effects of an American Diet on Health
Nutritious foods, like fresh fruits, vegetables, and lean meats, are often more expensive than packaged foods. Packaged foods tend to contain higher amounts of sodium, refined grains, sugar, and unhealthy oils than recommended by the Dietary Guidelines for Americans 1. There are also more options when it comes to packaged foods: whole aisles ...
Harmful Effects of Junk Food for Health and Well-being
Furthermore, the lack of essential nutrients in junk food can lead to malnutrition and weakened immune systems. Consuming these foods regularly can compromise overall health, making individuals more susceptible to illnesses and chronic conditions. 2. Impact on Mental Well-being. The effects of junk food extend beyond physical health to mental ...
Essay on Junk Food: Samples in 150, 250 Words
Essay on Junk Food in 250 Words. Junk food refers to the unhealthy food. Consumption of junk food such as pizzas, burgers, fried items, pastries, etc. has alarming consequences. Its effect is witnessed as the global obesity epidemic because the masses are more inclined towards eating junk food. Impact of Consuming Junk Food
Eating Unhealthy: an In-depth Look at Its Consequences
Moreover, unhealthy eating can have immediate effects on mental well-being. The consumption of high-sugar foods, for example, can lead to fluctuations in blood sugar levels, resulting in mood swings and fatigue. Studies have shown that a diet high in refined sugars can impair brain function and exacerbate symptoms of depression and anxiety.
Healthy food choices are happy food choices: Evidence from a ...
Even though people often have a spontaneous "unhealthy = tasty" intuition 13, thus indicating that a stronger happiness boosting effect of "unhealthy" food is to be expected, the induced ...
10 Harmful Effects of Junk Food: Potential Health Risks and Dangers
Skin problems. 1. Cardiovascular problems. One of the major detrimental side effects of junk food consumption is increased cardiovascular disease risk. A large Harvard study showed that eating high amounts of red meat and sugary treats may trigger inflammation, increasing the risk of heart disease and stroke.
Essay on Unhealthy Lifestyle
An unhealthy lifestyle is characterized by habits that negatively impact physical and mental health. It includes poor dietary choices, lack of physical activity, excessive consumption of alcohol, smoking, and inadequate sleep. These habits are often a result of modern living, characterized by sedentary jobs, convenience food, and high-stress ...
Essay on Importance of Healthy Eating Habits for Students
Healthy Eating and Cognitive Function. Healthy eating habits are also crucial for cognitive function. Nutrients like Omega-3 fatty acids, antioxidants, and B vitamins, which are found in foods like fish, nuts, fruits, and vegetables, are essential for brain health. They enhance memory, improve mood, and protect against cognitive decline.
The Junk Food's Risks
People who take junk food risk getting heart diseases. Junk food has high content of fat and cholesterol that leads to clogging of the heart arteries. Once the arteries are blocked a person can suffer from heart attacks that could lead to death or cause strokes. Therefore, overindulgence fast foods such as chips may pose death risks and ...
People Should Eat Less Junk Food: [Essay Example], 475 words
Conclusion. In conclusion, people should eat less junk food to improve their physical health, mental well-being, and overall quality of life. The impact of junk food on various aspects of health and well-being cannot be overlooked. By making conscious choices towards a healthier diet, individuals can promote a happier and more fulfilling life.
IELTS Writing Task 2 Sample Answer Essay: Unhealthy Foods (Real Past
This is an IELTS Writing Task 2 sample essay on the topic of unhealthy foods from the real exam on the topic of unhealthy foods and whether or not governments should tax them. ... For example, eating unhealthy foods contributes to the problem of obesity. Obesity is estimated to cost the UK economy around £6.6-7.4 billion a year. The other ...
What Are the Effects of an Unhealthy Diet?
The Dangers of Unhealthy Eating. The effects of unhealthy eating can sometimes result in obvious physical changes, such as acne, bloating and weight gain. Certain unhealthy diets, like those linked to too much fast food, can result in obesity and related diseases. According to the Centers for Disease Control, having overweight or obesity can ...
Junk Food Essay for Students and Children
A.1 Junk food is getting popular because it is easily accessible now. It is appealing and fast food companies are fooling the public for increasing their sales. Q.2 State the ill-effects of junk food. A.2 Junk food causes a lot of chronic diseases like diabetes, cholesterol, heart diseases.
How Unhealthy Foods Affect the Body
Eating unhealthy foods on a regular basis may contribute to health problems. Studies continue to show the negative effects of many common unhealthy food products. For optimal health and wellness, eat a balanced diet with plenty of fruits, vegetables and whole grains -- and save the empty calories for occasional treats.
Healthy food choices are happy food choices: Evidence from a real life
Even though people often have a spontaneous "unhealthy = tasty" intuition 13, thus indicating that a stronger happiness boosting effect of "unhealthy" food is to be expected, the induced eating happiness of sweets did not differ on average from "healthy" food choices such as fruits or vegetables. This was also true for other ...
Fast food effects: Short-term, long-term, physical, mental, and more
Eating lots of fast food could also impact an individual's mental health and make them more prone to depression and anxiety. A 2021 study compared data from 322 males and 322 females age 30 or ...
Essay on Healthy Food vs Junk Food
In conclusion, while junk food may appeal to our taste buds and offer convenience, its long-term effects on health are detrimental. In contrast, healthy food, despite being less convenient, provides numerous health benefits, making it the superior choice. It is essential for individuals, especially college students, to make informed dietary ...
Unhealthy Diet Cause And Effect Essay Example (300 Words)
Firstly, obesity is one of the most immediate results of an unhealthy diet. ' (Holly C 2010) Secondly, an unhealthy diet will not include the necessary vitamins and minerals required for the maintenance of your immune system. Order custom essay Unhealthy Diet with free plagiarism report. 450+ experts on 30 subjects Starting from 3 hours delivery.
Underutilized plants increase biodiversity, improve food and nutrition
Briefly, shifts in dietary patterns and increased consumption of unhealthy foods with more sugar, salt, and fat are more prominent these days, as is the tendency toward overeating and reduced physical activity. 31 The primary driver of food insecurity is poverty rather than lack of food availability. 32, 33 Then again, sufficient calorie intake ...
Healthy Food Essay for Students and Children
500+ Words Essay on Healthy Food. Healthy food refers to food that contains the right amount of nutrients to keep our body fit. We need healthy food to keep ourselves fit. Furthermore, healthy food is also very delicious as opposed to popular thinking. Nowadays, kids need to eat healthy food more than ever. We must encourage good eating habits ...
Short-Term Effects of Marijuana Use: what to Know
The essay also addresses the increase in appetite known as the "munchies," which can be beneficial or lead to unhealthy eating habits. Additionally, it discusses mood changes, including euphoria and potential anxiety, and notes the cognitive effects such as impaired memory, attention, and coordination.
PDF Texas Essential Knowledge and Skills for Grade 3
and explains risk and protective factors related to healthy eating and physical activity. The student is expected to: (A) identify the common food allergens listed on food packaging; and (B) describe how healthy and unhealthy behaviors affect body systems and demonstrate refusal skills in dealing with unhealthy eating situations.

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Essay on Junk Food: Samples in 150, 250 Words

Essay on Junk Food in 150 Words

Essay on Junk Food in 250 Words

Kajal Thareja

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Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments

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10 Harmful Effects of Junk Food: Potential Health Risks and Dangers

Why junk food is bad for your health?

10 harmful effects of eating junk food

1. Cardiovascular problems

2. High cholesterol

3. Diabetes

4. Kidney damage

5. Obesity

6. Liver disease

7. Cancer

8. Dental cavities

9. Depression

10. Skin problems

Key Takeaway

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People Should Eat Less Junk Food

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