Convenience food : disadvantages of canned food to consumer health and other alternatives to minimize the usage of canned food / Dayang Juita Marudin & Azren Adila Ismail

• Main Authors: Marudin, Dayang Juita, Ismail, Azren Adila
• Format: Student Project
• Language: English
• Published: 2017
• Subjects: Nutrition. Foods and food supply; Hospitality industry. Hotels, clubs, restaurants, etc. Food service; Malaysia
• Online Access: http://ir.uitm.edu.my/id/eprint/43013/1/43013.pdf; http://ir.uitm.edu.my/id/eprint/43013/

Recent years, consumers have become more depending on convenience foods which contribute to high demands in the market. Convenience food is preferable because of the easiness and it is require minimal preparation when consume. There are some examples of convenience food namely frozen food, canned food and many others. In this study, researchers only focus on canned foods which is considering as another types of convenience foods. Canned food refers to food seal in an airtight container and undergoes method of preserving food known as canning. This study consists of two objectives which are to emphasize the disadvantages of canned food to consumer’s health beside to identify other alternatives that can minimize the usage of canned food in foodservice industry. Researchers use secondary data or argumentative essay as a methodology where researchers need to collect all reliable data from previous study and decides which data are compatible to be use. From the data, researchers will criticize on each point supported by other research. As the result, researcher will list the disadvantages of canned food especially to consumer’ health. The disadvantages include the presence of Bisphenol A or popular known as BP A, low in nutritional values as well as botulism. All of these resulting in brain cell disturbance and respiratory failure.