Changing the World with a Burger

Faith Breen-Franklin
12 December 2011
Observations:
O Clean
O "uiet
4 ;en the kids were quiet
ids were well beha;ed
oung children could open up meal and set it up by themsel;ese;en
down to opening the ketchup by themsel;es
ids were kept entertained by the Iinger Iood and the toy they got with
their mealTH PROVID TRTAIT
O Dark
O &se paper instead oI water
4 There is ad;ertising on e;erything
4 &se the same cleaning Iluid Ior tables, chairs, and windows
O Handicapped door is locked Irom the outsideha;e to walk in the Iront door
O Very selI-suIIiciente;en young children can do e;erything Ior themsel;es
O mployees don`t communicate with each other at all
4 itchen is so quiet!
O mployees are mostly either young white males or middle aged women
O Customers are all ages
4 oung kids with parents or grandparents
II with one parent, usually with dadcDonalds is a treat
4 iddle aged women with mentally retarded man
cDonalds is an easy way to ha;e lunch with someone who needs a lot oI
attention
4 Parent with older children (14-17)
4 roup oI grown up kids (17-20)
O mployees are ;ery helpIulmanager was walking back Irom the bathroom and a
customer asked Ior sauce and she went and got it Ior him.
O Decorations aren`t ;ery Iriendly
4 andinsky on the wall
4 Coordinating colors (blue and green)
O Dining area is away Irom kitchen/ordering area
O Cash register is opposite the door
O All windows are co;ered except Ior the windows opposite the register
O enu makes you scan the whole think to Iind what you want
4 $ame with the dri;e-thru


":estions:
1. Why do they not use the standard cDonalds colors?
2. Why is it set up in a &-shape?
3. Why do they ha;e Iamous art on the walls?
4. How has society Iorced cDonalds to put art on the walls?
5. Is there a better way it could be set up?
6. Is it set up Ior eIIiciency?
7. Why was it so dark?
8. Why was it so cold?
9. Is it their intention to keep the atmosphere hushed?
10.Why did they use IA type light Iixtures?
11.Do they want the customers to Ieel comIortable?
12.Do they want a restaurant Ieel?
13.How do they want their customers to Ieel when they walk in?
14.How do they want their customers to Ieel halI way through their meal?
15.How do they want customers to Ieel when they lea;e?
16.$hould it Ieel so utilitarian?
17.Is the customer supposed to Ieel cold?
18.$hould eating be a chore?
19.What should the customer see when they look at the menu?
20.Who does cDonalds cater to?
21.What sacriIices do they make?
22.Where does cDonalds make its money?

acts abo:t the avor Ind:stry:
O Taste oI a French Iry is determined by the cooking oil
O Fla;or industry is highly secreti;e
O Two-thirds oI America`s Ila;or comes Irom ew Jersey corridor
O Author oI article can`t disclose what companies the Iactory creates Ila;or Ior
O Fla;or is the manipulation oI ;olatile chemicals
O We taste sweet, sour, bitter, salty, and sa;ory
O The aroma oI a Iood can be responsible Ior as much as 90 oI its taste
4 OlIactory epithelium
O Taste preIerences are Iormed during the Iirst Iew years oI liIe
O Toddlers can learn to enjoy spicy Iood, healthy Iood, or Iast Iooddepending on what
the people around them eat
O ating is social!
O Aroma and memory are linked
O Fla;or Iollowed Iashion Irom urope to (speciIically J)
O Processed Iood got big in the 1950s
O American Ila;or industry has an annual re;enue oI $1.4 billion
O Fla;or in a 12-ounce can oI coke costs about .5 oI a cent
O Brightly colored Iood tastes better than blandly colored Iood
O The FDA doesn`t require companies to disclose the ingredients oI their additi;es, so long
as they are generally 'saIe
O 'outhIeel is the texture oI the Iood inside your mouth
O 'outhIeel can be adjusted through the use oI ;arious Iats, gums, starches, emulsiIiers,
and stabilizers

ission Statements
McDonalds. 'cDonald`s ;ision is to be the world`s best quick ser;ice restaurant experiment.
Being the best means pro;iding outstanding quality, ser;ice, cleanliness, and ;alue so that we
can make e;ery customer in e;ery restaurant smile
Mine. My vision is to change the McDonald's quarter pounder burger into an all vegetarian
burger. In doing this I hope to cut down on the fat, sodium, and cholesterol to make it a much
healthier option. I will then use the flavor industry to make the flavors look and taste better
than ever.

Ingredients:
O lb. 100 beeI patty
4 100 pure &$DA inspected beeI (o Iillers, no extenders, prepared with
seasoning: salt and black pepper)
O $esame seed bun
4 nriched Ilour (bleached wheat Ilour, malted barley Ilour, niacin, reduced iron,
thiamin, mononitrate, riboIla;in, Iolic acid, enzymes), water, high Iructose corn
syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, 2 or
less oI the Iollowing: salt, calcium sulIate, calcium carbonate, wheat gluten,
ammonium sulIate, ammonium chloride, dough conditioners (sodium stearoyl
lactylate, datem, ascorbic acid, azodicarbonamide, mono and diglycerides,
ethoxylated monogylcerides, monocalcium phosphate, enzymes, guar gum,
calcium peroxide, soy Ilour), calcium propionate and sodium proponate, soy
lecithin
O Pasteurized Process American Cheese
4 ilk, water, milkIat, cheese culture, sodium citrate, salt, citric acid, sorbic acid,
sodium phosphate, color added, lactic acid, acetic acid, enzymes, soy lecithin
O etchup
4 Tomato concentrate Irom red ripe tomatoes, distilled ;inegar, high Iructose corn
syrup, corn syrup, water, salt, natural Ila;ors (;egetable source)
O ustard
4 Distilled ;inegar, water, mustard seed, salt, turmeric, paprika, spice extracti;e
O Pickle $lices
4 Cucumbers, water, distilled ;inegar, salt, calcium chloride, alum, potassium
sorbate, natural Ila;ors, polysorbate 80, extracti;es oI turmeric (color)
O $li;ered Onions

eef vs. eans:
Categories eef (1 patty) eans (1 c:p)
Caories (per serving) 220 227
Tota at 16g (25) 1g (1)
Sat:rated at 7g (35) 0g (1)
Trans at 1g /A
Choestero 65mg (22) 0mg (0)
Sodi:m 180mg (8) 2mg (0)
Tota Carbohydrates 1g (0) 41g (14)
Dietary iber 0g (0) 15g (60)
S:gar 0g /A
Protein 19g (38) 15g

P:rpose:
Fast Iood restaurants ha;e a huge impact on our society already, e;ery day 1 in 4
Americans indulges in a burger Irom a Iast Iood restaurant. Fast Iood restaurants are so
successIul because our society is one where we don`t ha;e time to sit down and enjoy a meal,
and iI we want something we want it now. Fast Iood restaurants pro;ide a ser;ice that caters to
our busy liIestyle. They keep children entertained so parents don`t ha;e to worry, and they make
cheap Iood.
The problem with Iast Iood restaurants is that the Iood they pro;ide is all together bad.
Although the Iood is cheap Ior us, it costs twenty billion &$ dollars to Ieed grain to the cows that
become our Iast Iood burgers. This amount oI Iood could Ieed, clothe, and house the world`s
entire population Ior one year. The burgers themsel;es are Iull oI cholesterol, Iat, and sodium.
cDonald`s ad;ertises itselI as a Iamily restaurant, and based on my obser;ations approximately
70 oI the customers were Iamilies with young children. The article 'Why cDonalds Fries
Taste $o ood suggests that taste preIerences are Iormed during the Iirst Iew years oI liIe, and
toddlers can be taught to enjoy spicy Iood, healthy Iood, or Iast Iood, depending on what the
people around them eat. This means that by taking our young children to cDonalds, we are
training them to ha;e unhealthy eating habits Ior all their years to come; we are Ieeding them on
an addiction to Iat, sodium, and cholesterol. ot only are we destroying our generation with
obesity and heart disease, we are also setting up all Iuture generations to be destroyed by heart
disease and obesity.
II we replace the beeI burger with a bean burger, we could Iix many oI these problems.
The Iast Iood industry`s Iood is currently tasteless and texture-less and it is only because oI the
Ila;or corridor in ew Jersey that we enjoy the taste oI our Iast Iood. The Ila;or industry is a
multi-billion dollar industry that injects all processed Iood to make it taste the way it does. They
control whether we taste sweet, sour, bitter, salty, sa;ory, or any combination oI those Ila;ors.
They also control 'mouthIeel through the use oI ;arious Iats, gums, starches, emulsiIiers, and
stabilizers. II we made the switch Irom meat to beans, no one would be any the wiser because we
could use the Ila;or industry to make the beans smell, taste, and Ieel like meat.
Beans ha;e so many beneIits o;er meat. We would sa;e billions oI dollars because we
wouldn`t ha;e to raise corn and grain to Ieed cows, and all those Iarmers could grow beans to
support how many more beans we would need. By taking the Iarmers who grow corn to ship to
cow Iarmers in Central and $outh America, and ha;ing them make beans instead we would bring
the industry back to the &nited $tates and impro;e our economy. Beans are much healthier than
meat, they ha;e much less sodium, cholesterol, and Iat and are cheaper than meat.
II we could make the switch Irom meat to beans we could sa;e our generation and all
Iuture generations, because although we would still be eating the same delicious burger, it would
be healthier and would instill healthy habits in our Iuture generations.