The Importance of Serving Nutritionally Rich Food in Restaurants

The epidemic of obesity occurs because of a variety of factors, and people who eat in fast-food restaurants are more vulnerable to being attacked with this medical condition. This is because the food substances contained in fast food restaurants are very high in calories and fat substances. Furthermore, teenagers are always unaware of the calories that they take, and they underestimate the daily consumption of these calories by an average of 259 calories (Clark and Ehrlich, 2010).
Adults are also responsible for under-estimating the consumption of calories that they take. This is by 175 calories per day. Furthermore, Bosaeus (2006) explains that 25% of people taking their meals in restaurants normally think that their meals consist of 500 fewer calories. This is an indication that some people are not aware of the nutritional quality of foods that they are eating in the restaurants (Durant, 2010). This has an effect of under-estimating the fatty and caloric contents of the food substance that they are eating. Despite an increase in this obesity epidemic, restaurant organization continue to provide meals that are responsible for causing a serious health threat or risk to an individual (Miller, 2010, pp. 27). The major culprits in this situation are the fast-food restaurant organizations. Advertising and branding campaigns normally make restaurants that offer fatty and caloric foods appealing (Durant, 2010).
Furthermore, these food substances are cheap, and they encourage people to skip the warnings that concern the percentage of the caloric content of the food, and their negative health impact. However, the major fact is that fast food meals pose a serious threat to the lives of people consuming them. This is if they are taken on a daily basis, or over a considerable period of time. To protect the health care needs of individuals, it is essential for a restaurant or a caterer to highly consider the kind of food substances that they are selling to the public (Sualakamala and Huffman, 2010). This is by ensuring&nbsp.that they provide healthy meals to their customers.