SECI2143-05 PROBABILITY & STATISTICAL DATA ANALYSIS
Obesity is a chronic disease and defined as abnormal or excessive fat accumulation that presents a risk to
human health. World Health Organization (WHO) predicts that about 2.7 billion adults will be overweight
and obese by 2025. Obesity rate in Sri Lanka has increased from 5% in 2008 to 6.8% in 2014 (WHO, 2014)
resulting in an increase in government’s health cost. Moreover, 75% of total deaths in the country are caused
by diet related non communicable diseases (NCDs) (WHO, 2014) and nearly 1 in 5 people die prematurely
from NCDs. Increase of body weight is directly linked with excessive calorie intake and lack of physical
exercise. When the body mass index (BMI) is in between 25 and 29.9 kg/m2 they are considered as
overweight or pre obese (WHO, 2004). People are obese when the BMI exceeds 30 kg/m2. There is a
strong association between diet and risk of obesity, cardiovascular disease, and certain cancers
(Trichopoulou et al., 2003). Fast food represents food which is quickly prepared and eaten outside the
home. In South Asian countries particularly in Sri Lanka, “Rolls” (fish/ vegetable), “Cutlets” (fish/
vegetable/ egg), “Roti” (vegetable/egg/naan), “Wade”, “Pastries”, “Patties” and “Buns” (fish/ vegetable)
are some prominent types of fast foods. Kearney (2010) showed that fast food contributes a great change
in nutrition transition through the composition and structure of healthy traditional diets to westernized
diet. Fast foods are convenient and economical for people with busy lifestyles but these foods are high in
saturated fat, sugar, salt and energy (Wellard et al., 2012; Wilcox et al., 2013; Almiron-Roig et al., 2013; Roe
et al., 2013).
Therefore, nutrition transition increases the intake of fat (particularly saturated fat), sugar, sodium,
cholesterol and animal products while decreasing the consumption of fiber and unrefined cereals (Afolabi
et al., 2013). Greater availability of fast food is positively associated with obesity (Dunn et al., 2012) and
considered as one of the major determinant factors of obesity rates (Currie et al., 2010). Fast and convenient
nature and lower price have made fast foods more popular and affordable particularly among people in
their teens and twenties (Cotti and Teft, 2013, Seo et al., 2011).
Fast food was initially formed as a profitable approach to put up a larger number of busy commuters, wage workers and travelers who often did not have the time to sit down at a public diner and wait for their meal. It is a kind of mass-produced food considered for commercial resale and with a strong importance placed on "haste of service" versus other related factors involved in culinary science. By making speed of service the significance, this ensured that customers with strictly limited time were not disrupted by waiting for their food to be cooked on-the-spot (as is expected from a traditional "sit down" restaurant.
While carrying out this project I have come to realize much deeper upon the dark side of fast food. Because fast food is high in saturated fat, sodium, cholesterol and trans-fat it isn’t something you should eat frequently. Eating too much over an extensive period of time can lead to problems such as heart disease, high blood pressure, and unwanted weight gain. Obesity is a chronic disease and defined as abnormal or excessive fat accumulation that presents a risk to human health.
During the period of shift from adolescence to young adulthood, many health behaviors are developed and recognized. Reorientation of eating behaviors is unavoidable with the transition from school to university. The people in their teens and twenties are the most common consumers of fast foods. The energy and nutritional necessities of young adults are high. Though, frequent consumption of fast foods by them may bring harmful consequences to their development and growth.
Results of this study provide an understanding to the fast food consumption behaviors of the faculty students and its connection with their nutritional status. “Rolls”, “Wade” and “Pastries” are the frequently consumed fast foods by respondents and has high quantities of total fat, protein and carbohydrates. Many students (54%) consume fast foods more than once a day. Taste and price are the key traits for choosing a fast food. The majority (70%) of the students are healthy having a normal Body Mass Index.