Government-Subsidized Food

1201 Words Jun 19th, 2018 5 Pages
Government-subsidized food is a growing epidemic in this country. According to Adam Drewnoski, an obesity researcher at University of Washington, “A dollar could buy 1,200 calories of cookies or potato chips but only 250 calories of carrots. Also, he discovered that a dollar bought 875 calories of soda but only 170 calories of orange juice” (Pollan 1). This statistic proves that the emergence of unhealthy food and growing obesity numbers are directly correlated to the increasing government-subsidized food that is being thrust upon American children. One study found out that, “about 98% of all televised food ads seen by children are for foods high in sugar, fat, or sodium, and that one thirty-second commercial can influence the brand …show more content…
Unfortunately, schools, or the institutions that are predicated on the principle of telling “right from wrong” are the same ones that encourage the consumption of unhealthy and potentially lethal foods. Therefore, government-subsidized foods are bad for school lunches because they do not provide enough nourishment to their consumers, and promote food and beverages that are high in high fructose corn syrup. Government-subsidized food is bad for school lunches because it promotes bad food and ignores healthy food. School lunches do not provide well-balanced meals, instead serving up high calorie and fat foods to entice students to buy them. One study found that, “In USDA school lunches, fresh fruits and vegetables were offered daily at half of schools” (Finkelstein 6). But if these schools are serving fruits and veggies, how are they still encouraging childhood obesity? There are many answers, but the two most common are a la carte cafeterias and vending machines. According to Finkelstein, “A la carte items were sold in 71% of elementary schools, 92% of middle schools, and 93% of high schools” (Finkelstein 1). Giving students the opportunity to pick what they want to eat, according to sources, is a disastrous idea. A study directed by Martha Y. Kubik found that, “On average, students from schools without a la carte programs consumed more servings of fruit per day than students
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