I will pay for the following article Healthy and Unhealthy Restaurants. The work is to be 6 pages with three to five sources, with in-text citations and a reference page.

I will pay for the following article Healthy and Unhealthy Restaurants. The work is to be 6 pages with three to five sources, with in-text citations and a reference page. The researcher states that the quality of the food that people ate in the restaurants remained a challenge since most people failed to differentiate between healthy and unhealthy food. On the other hand, most of these restaurants failed to offer healthful foods to their customers and effectively offered unhealthy foods with negative health implications. Nevertheless, this does not only affect Americans, but it also affects the rest of the world. While people fulfilled their needs of hunger and satisfaction by eating to their fill, the health challenges resulting from eating from restaurants are enormous since most people failed to distinguish between restaurants that offered healthy foods and those that offered unhealthy foods. First, it is important to point out that there have been shifts in the patterns of food consumption in America and over the world. One of the changes in the paradigms relates to the consumption of food away from home, which means food taken in recreation parks, movie theatres, restaurants, and many other social places although restaurants are the major places where people ate away from home. The U.S. Department of Agriculture noted, “Americans are eating food prepared outside the home more than four times a week”. Jones and Angulo reckon, “Restaurants served more than 70 billion meals in the United States in 2005”. In effect, this implies that Americans were likely to eat foods whose quality they did not have a guarantee about since they did not know the standards met in preparing the food or the fat and sugar contents in the food. In relation to eating food away from home, Jekanowski, Binkley, and Eales noted, “In 1997, food away from home accounted for about 45% of total food expenditures, up from approximately 26% in 1960”.