Fast foods

From WikiMD.org
Jump to navigation Jump to search

Fast Foods

Fast Foods (pronunciation: /fæst fuːdz/) are a type of mass-produced food designed for commercial resale and with a strong priority placed on "speed of service" versus other relevant factors involved in culinary science. Fast foods are typically characterized as quick, convenient, and often inexpensive alternatives to home-cooked meals, but most nutritionists and health professionals agree that they are less healthy than the variety of foods that can be prepared at home.

Etymology

The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951. The term "fast" refers to the speed of service, while "food" is a substance consumed to provide nutritional support for an organism.

Related Terms

  • Junk Food: A pejorative term for food containing high levels of calories from sugar or fat, with little dietary fiber, protein, vitamins, or minerals.
  • Drive-through: A type of service provided by a business that allows customers to purchase products without leaving their cars.
  • Take-out: A service in which customers order food from a restaurant or food stand and take it away to eat elsewhere.
  • Convenience Food: Foods that are commercially prepared (often through processing) to optimize ease of consumption.
  • Street Food: Ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski