Junk Food Analysis

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The author, Mara Betsch has presented an issue about junk food where nowadays people commonly consume junk food such as ‘Mister Potato’ in their daily life. Most people would preferred junk food compared to fruits while watching television. So, in her writing she had list five reasons why she thinks that junk food is addictive. After reading this article, I found that this article is not well written based on several reasons such as fallacies. One of the fallacies that can be detected in this article is that this article is merely an opinion of the author. This is because the position of the author is unknown. She gave her opinion about junk food based on her experiences. For example, in the first paragraph where the author started her sentence…show more content…
For an example, in paragraph one, the author stated that ‘Our country’s obesity statistics’ but she does not mention which country it is. There is also no evidence of which obesity statistics that the author mention in the paragraph. Besides that, in paragraph two the author mentions that eating large amounts of high-sugar, high-fat foods will changes our waistlines as well as our brains. This statement might be true but there are no evidences that can support this claim. The author must state the ingredient in the junk food that would affect our body and also our brain. The list of ingredient must come from approved or reliable resources. This fallacy can also be shown in third paragraph when she stated that the food scientists and marketers at some of the nation’s food companies making us seek for bad food. She needs to specifically mention the person and also the companies so that people can believe the claim made by her. One example of articles that provide good evidence is from ‘The Huffington Post’ which the titles is ‘Here's Why Your Favorite Foods Are So Hard To Resist’ by Renee Jacques. The sentence is ‘Dr. Linda M. Katz, Chief Medical Officer for the FDA’s Center for Food Safety and Applied Nutrition, reports that colour additives are incorporated into foods to "enhance colours that occur naturally" and to "provide colour to colourless and 'fun' foods" (like popsicles and soda)’. It is clearly shown that the claim mention by Jacques is supported by evidence from Dr. Linda M. Katz, Chief Medical Officer for the FDA’s Center for Food Safety and Applied

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