Junk Foods/Fast Foods          There are two common classifications of foods based on how they affect our bodies: the junk foods and the healthy foods. These foods matter on how they are classified based on the concentration of ingredients such as sugar, fat, and salt. Due to high concentration of these ingredients, junk foods will always be tastier than healthy foods even thou junk foods contain low-level of calories and a substitute form of fat and salt. The reason why junk foods are cheaper than healthy foods is that the preparation process of manufacturing these kinds of foods are cheaper, and so thus the raw materials used. These dark shadows about junk foods, such as the short-term taste of it and its edge in terms of cheaper price, may be the long-term negative effects of junk-food intake of the consumers and it might risk their health and long life expectancy (Levy, 2000).            The definition of fast food has a wide variation within a certain understanding. Harrison and Marske (2005) and Pereira et al. (2005) defines it as pre-packed meals, ready-to eat, or convenience food. There are also some such as Reidpath Burns, Garrard, Mahoney, and Townsend (2002) specifies fast food as something that is to be purchased from a biggest franchised chain. Hamburger          According to Avey (2013), the common about the first ever hamburger created was in Hamburg, Germany. During the 19th century, Hamburg became famous for their beef content, from cows raised in the regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties. Since refrigeration was not yet available, fresh beef like this had to be cooked immediately. Hamburg beef came with a hefty price tag outside of its native land, and was often substituted with less expensive varieties of beef.           Origin. During the 19th century, German settlers began setting up in America and most of them earned a living by opening up restaurants in the large cities of America: Chicago and New York. Not long after that, they have introduced Americanized version of their Hamburg steak- beef which they also included in their menu. It was made from the mixture of minced garlic and onions, salt, and pepper that after grilled or fried. Delmonico’s restaurant in New York offered a Hamburg steak on its first menu in 1837. At that time, it was the most expensive item on the menu at a price of 10 cents which is twice the cost of their meaty meals such as roast beef. In a German restaurant at Philadelphia’s Centennial Exposition last 1876, they have served Hamburg steaks to thousands of customers which serves as the stimulus of obtaining the high demand of this dish. It could also be found in restaurants that are not located in Germany and in cookbooks like from Mrs. Lincoln’s Boston Cook Book which is published in 1884 which gives a guide on how to make their own Hamburg Steak.            This is where Hamburg, Germany’s link to America’s classic hamburger ends. The difference between Hamburg steaks and hamburgers is there buns. Two simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800’s, when many Americans found industrial jobs in factories. When steam powered factories began operating through the night hours, food carts offering coffee and small food items were often parked outside. Hungry workers would order food through a window and eat quickly before heading back inside to work. A few years later, when food carts came equipped with gas grills, Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg steak proved difficult to eat while standing. Placing the patty between two slices of bread solved this problem, and the hamburger sandwich was born. By the turn of the century, the hamburger was already considered an American classic.             In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment, White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they encouraged customers to purchase “by the sack.” At that time, in part because of Upton Sinclair’s novel The Jungle, many Americans were concerned with the sanitary practices of the meat industry. White Castle addressed the fears of their customers by furnishing their clean, white-decorated restaurants with stainless steel countertops that could be easily wiped down. Their hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality meal.             The hamburger continued to grow in popularity throughout the following decades, only suffering with the food shortages and meat rationing of World War II. During the war, American soldiers brought hamburgers overseas with them. They were easy to make and helped to cure some of the homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs. By that late 1950s, McDonald’s had sold over 100 million hamburgers.             In present days, hamburgers can be found in nearly every part of the world. Over time the concept has evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The meat patties themselves have been replaced with healthier options, including black bean, turkey and salmon burgers (though one might argue that these do not really qualify as burgers in the traditional sense). Fast food establishments have also become more adventurous with their “hamburger” patties. At MOS burger in Japan you can order a rice burger, and McDonald’s in India developed a McAloo Tikki Burger made from fried potatoes and peas topped with tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of their Hindu diners.             Throughout the years, hamburgers have endeared themselves to a variety of food lovers. Restaurants across the country compete for who can create the biggest hamburger, and culinarians write books devoted to cross-country road trips in search of the very best burger. You can find hamburgers in tiny hole-in-the-wall diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served with champagne.             E.Coli Prone. Escherichia coli O157 is a strain of the bacterium Escheria Coli. Although most of the strains of E.coli are harmless, the 0157:H7 releases a powerful toxin that may cause illnesses. Many people acquire diseases from this strain of E.coli due to food and drinks containing the bacteria. One of the common sources of E.coli poisoning come from undercooked ground beef, hamburgers. This is because E.coli spreads throughout the surface of the meat when the animal is slaughtered (Morton, et.al., 2017). Researchers from the University of Alberta have discovered that E. coli bacteria can survive past the temperatures recommended by Health Canada for cooking ground beef. Lynn McMullen at the University of Alberta’s meat safety research lab thought the data was incorrect when it showed the bacteria surviving that temperature. The researchers have found a collection of 16 genes that are found only in the highly heat-resistant strains of E. coli, which account for about two per cent of all strains (MacLeod, 2016).             Higher Fat Level. It is said that the more fats present in a certain food, the tastier it becomes and thus becomes more attractive. This is backed by various studies conducted previously. Some even used ground beef patties as basis. A study by Berry et.al (1984) conducted a study that aimed to determine the effects of fat level and cooking method to ground beef patties. The researchers found out that higher tenderness and juiciness values were associated with higher fat levels. A study by E. Cannell (1989) also determined that ground beef patties when cooked, has increased fat content. It is an established fact that these fats are harmful when taken at large amounts. Given this, although it possesses a tastier flavor, hamburgers with ground beef patties manufactured in fast food chains must be avoided or at least be eaten with moderation.Fish Sticks/Fish Fingers          According to BBC News (2005), Fish fingers (British English) or fish sticks (American English), are processed foods made using these kinds of whitefishes: cod, hake, haddock or pollock, which has been battered or breaded. They are commonly available in the frozen food section of supermarkets. They can be baked in the oven, grilled, shallow fried, or deep-fried.            Origin. The term “fish fingers” is first referenced in a recipe given in a British popular magazine in 1900, and the dish is often considered an emblem of the United Kingdom.             The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton’s, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents’ magazine Seal of Approval in 1956.            There was an abundance of herring in the United Kingdom after World War II. Clarence Birdseye test-marketed herring fish fingers, a product he had discovered in the United States, under the name “herring savouries”. These were tested in Southampton and South Wales against “cod sticks”, a comparably bland product used as a control. Shoppers, however, confounded expectations by showing an overwhelming preference for the cod (Hughes, 2015).Vegetarian Burger          A vegetarian burger is defined as a meatless patty made of ground grains or soybean curd, and vegetables. It is often referred to as a veggie burger.            Hamburgers were the foundation for the increasing number of fast-food chain restaurants in the United States and eventually around the world. A fat content of 15-30% supplies the juicy taste that consumers love, but has also been linked to health problems. This, and the rise in popularity of a vegetarian diet, led food processors to develop a meatless burger.            By the 1960s, vegetarian restaurants were cropping up throughout the United States. In 1971, Diet for a Small Planet, by Frances Moore Lappe was published. Although Lappe’s purpose was to alert the public to the negative effects of animal farming on the environment and people rather than to write a treatise on vegetarianism, her book convinced many to drop meat from their diet. Equally influential was the burgeoning animal rights movement, buoyed by the publication in 1975 of Animal Liberation by Peter Singer, and the founding of People for the Ethical Treatment of Animals (PETA) in 1980.  Successful Vegetarian Burger Companies            One successful meatless burger company is Gardenburger, Inc., founded by Paul Wenner. Wenner became interested in the correlation between nutrition and health in the 1960s. Chronically ill most of his life, Wenner experimented with various food combinations and ultimately became a vegetarian. After working as a cooking teacher for a number of years, he opened the Gardenhouse restaurant and Gourmet Cooking School in Gresham, Oregon. It was where the original Gardenburger with a mixture of mushrooms, brown rice, onions, oats, and low fat cheeses, was created. In 1985, he was forced to close the restaurant. Undaunted, he established Wholesome and Hearth Foods, Inc., and began to distribute his meatless burger nationwide.            Other major brands include Boca Burger and Harvest Burger. Although some of the smaller firms produce their veggie burgers by hand, most companies employ modern food-processing machinery (Mcnulty, 2006).Banana Flower          Banana flower, also known as banana blossom or heart, is the splendid looking male, sterile flower of the banana plant. The banana plant is the largest of the herbaceous plants and its flowers are large, pointed and often a crimson color, although some varieties are yellow, and others are pink. Underneath the petals of the flower grow immature bananas. Eventually the petals fall off and the plants stems reveal large clusters of green bananas. At the end of the stems remain the developing flowers, as they are essential for the growth of new bananas. However, at this stage the banana flowers are often cultivated, not just because they are edible but because they are considered a delicacy in many Asian countries; from India to the Philippines. Banana flowers have a sweet scent and a taste, when cooked, that is similar to artichoke (Bilton, 2011).According to Geary Andrew (2016), there are ten health benefits of eating banana flower:Boost Mood & Reduce Anxiety. It improves the mood and lessens anxiety due to having high magnesium. They serve as anti-depressants without side effects.Cures Anemia. It helps in increasing the level of hemoglobin in the blood which is necessary and it also aids in curing anemia naturally. Cancer & Heart disease. Banana flowers contain tannins, acids, flavonoids and other antioxidants which helps to counteract free radicals and eliminates the oxidative damage which leads to cancer and heart disease.Overcoming Diabetes. Eating boiled banana flowers or eaten alone could lower blood sugar levels. This is because the fibers in banana flower is quite high.Increased Milk Production. Banana flowers are good for lactating mothers as it helps increase the breast milk supply. It improves the dwindling supply of milk that aids new mothers to feed their young ones better.Curing the infection. One of the best functioning of the banana flower is treating the infection. As bananas flowers contain ethanol which inhibit the growth of pathogenic bacteria and also able to heal the wound naturally.Prevent Neural Disorders. Eating banana flowers daily can also help prevent neural disorders such as Alzheimer’s and Parkinson’s disease as free radicals easily damage the neural tissue.Weight Loss. Soup made from banana flower aids weight loss. Just add banana flower with garlic, ginger, and coriander leaves to the soup. Consumed it four to five times a week.Menstrual Bleeding. Menstruation causes unbearable pain in women. Some go through severe PMS, while others bleed terribly. A cup of cooked banana flowers along with curd or yoghurt can help deal with these problems. Because this combination increases the progesterone hormone in the body and reduces bleeding.            The flower is also found to have an abundance in dietary fibers, proteins, and unsaturated fats. The same species also has antioxidant properties (Sheng et.al, 2010). Given these, the Banana Flower is an effective substitute to ground beef patties.  Canned Tuna            Tuna is a fish species with high protein content and low fat. It has proteins content between 22.6 to 26.2 g / 100 g meat, while its content is between 0.2 to 2.7 g / 100 g meat. In addition, tuna contains the minerals calcium, phosphorus, iron and sodium, vitamin A (retinol), and vitamin B (thiamine, riboflavin, and niacin).According to Dr. Health (2016), the health benefits of Canned Tuna are the following:Prevent Cancer. Tuna also can contribute to preventing cancer, including ovarian cancer, pancreatic cancer, and the type of cancer that attacks the digestive tract others (mouth cancer, pharynx, esophagus, stomach, and intestines). Omega-3 is abundant in tuna, also useful for preventing breast cancer and reduce the risk of childhood leukemia.Improve Brain Cognitive Function. Omega-3 found in tuna can help improve the function of remembering or cognitive brain function, so it can be protected from degeneration diseases such as Alzheimer’s brain function because it helps facilitate blood supply of the body to the brain. Omega-3 also lowers the risk of inflammation, so the mediates signal can be received by the brain, in people suffering from Alzheimer be impaired in terms of delivering signals or impulses to the brain.Improve Hormone Insulin Response. Tuna is also recommended to be consumed by people with type 2 diabetes because it’s omega 3 content is abundant. Various studies suggest omega-3 in tuna can prevent obesity and improve insulin response in the body. Omega-3 fatty acids known as EPA is what helps regulate body weight and metabolism of the body to secrete the hormone leptin.Assist the detoxification. Selenium together with omega-3 contained in tuna, an important fuel for the production of Glutathione peroxidase antioxidants. Antioxidants function is what is important to the health of the liver that contribute to detoxification. Selenium also acts to prevent cancer and heart disease.Eye health. Omega 3 content to work a lot for health, one of which is for eye health. Omega 3 fatty acids can help the body fight against macular degeneration in the eye. Macular degeneration is a condition in which vision deteriorates, resulting in disruption of the function of vision at the age of over 50 years. To that end, more health experts advise to begin presenting tuna in your diet, to avoid the risk of disorders of the eye.Relieves Stress. Because it contains Omega 3 fatty acids, eating tuna in your diet staple menu also able to relieve the stress that comes from the activity and your daily environment. Especially for those of you women who often suffer from hormonal imbalance.Prevent stroke. Tuna can avoid the risk of stroke. Based on the study showed that adults who consume about 1-4 servings of fish, had a 27 percent lower risk of stroke. Servings fish as much as five or more per week can reduces the risk by stroke about 30 percent.Prevent high blood pressure. Tuna has omega-3 fatty acids that can prevent high blood pressure. The foods such as meat or tuna, which contain omega-3 fatty acids help maintain healthy blood pressure to be stable. Those who do not have high blood pressure get quite large effects of omega-3 fatty acids.Prevent obesity. Another benefit of omega-3 fatty acids found in tuna is its ability to reduce the risk of obesity and increase the body’s insulin response. Omega-3 fatty acids can stimulate a hormone called leptin, which helps the body’s metabolism and helped set up the weight and food intake of the body. It is also low in calories and fat.Maintaining muscle health. If we talk about the looming protein in our brains may be meat and eggs, but it turns out the tuna also have a fairly high protein content. The protein is good to keep the muscles strong, blood, skin, hair and nails.

            Therefore, having healthy ingredients for creating Fast food snacks can be an effective substitute to meaty products such as pork and beef. Aside from the fact that it is healthy, it can also create a flavorful taste that the consumers with different age bracket can appreciate. The consumers would not notice it immediately that the snacks they are mostly eating contains ingredients that has a lot of health benefits such as the banana flower and tuna. This perfect duo for recreating American snacks would make a lot of difference especially to the target market of this business, the teenagers who are also health-conscious.