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Fast food restaurants have made some Americans rich.
快餐店讓一些美國人賺的盆滿缽滿。
It's been more than 30 years since the first McDonald's opened, and this nation's eating habits have been transformed by fast food.
30年前，第一家麥當勞在美國開業(yè)。從那以后，美國人的飲食習(xí)慣就被快餐轉(zhuǎn)變了。
Today, we spend over 50,000,000,000 dollars a year on Whopper's Big Macs and the Colonel's Fried Chicken.
如今，美國人每年花在巨無霸漢堡和炸雞上的錢多達500億美元。
The key is convenience. The ignored factor is nutrition.
人們關(guān)注的是快餐的方便性，卻忽略了它缺乏營養(yǎng)價值的事實。
That's something Michael Jacobson cares about.
而營養(yǎng)性正是邁克爾·雅各布森關(guān)心的方面。
He's written a Fast Food Guide to tell consumers what's under the bun.
他寫了一個《快餐指南》，向消費者介紹快餐里面的成分。
As far as hamburgers go, Jacobson says one chain's burger is as good nutritional as the next.
雅各布森認為，就漢堡而言，每家快餐連鎖店漢堡的營養(yǎng)價值不相上下。
Each chain has a variety of hamburgers: singles, doubles, triples;
每家連鎖店都有不同種類的漢堡，比如單層漢堡、雙層漢堡、三層漢堡。
in some restaurants, cheeseburger, baconburger, mushroom burgers, and generally,
一些餐廳還會推出奶酪漢堡、培根漢堡、蘑菇漢堡。一般來說，
when they start gussying up the hamburger with the toppings, you're going to get more fat, more salt, and less nutritious product.
一旦快餐店在漢堡上澆上餡料的時候，我們就會更胖，攝入更多鹽分，獲取更少的營養(yǎng)。
So you think you shouldn't be so concerned with which chain it is you're eating at as far as the burger,
所以就漢堡而言，大家不必關(guān)心自己吃的是哪家連鎖店的，
but rather whether you're getting the simple, naked burger, or the burger with all the fillings on it.
而是應(yīng)該關(guān)心吃的是否是簡單的、不加餡料的漢堡。
That's where a lot of the fat comes in.
因為餡料才是脂肪的來源。
For instance, at Wendy's, you can just get a regular little hamburger, which has about 4 teaspoons of fat,
比如，同樣是在溫蒂漢堡，你可以選擇常規(guī)的小漢堡（大概只有4茶匙的脂肪）；
or you can get then triple cheeseburger with 15 teaspoons of fat, and that's a tremendous difference.
你也可以選擇三層漢堡（含有15茶匙的脂肪）。脂肪含量就有很大的差異了。
I think the message for hamburgers and many other fast foods is to keep it simple, keep it small.
我想給漢堡店等快餐店傳達的信息是：做的簡單一些，小一些。
Is the meat that's used in most of these chains fattier than what I'd buy if I went to the butcher and bought meat?
大多數(shù)快餐連鎖店里用的肉是否比我自己去肉店買的肉脂肪含量更多呢？
We actually had these meats analyzed, and we found they were pretty average.
實際上，我們把這兩種肉做了分析，發(fā)現(xiàn)他們的脂肪含量差不多。
It was an ordinary grade hamburger meat for most of the chains.
也就是說，大多數(shù)連鎖店做漢堡用的肉都是普通的肉。
You can get much leaner meat at the grocery store, or if you get ground round.
在雜貨店里或者其他地方也能買到更瘦的肉。
If you want red meat and you want to eat at a fast food restaurant, I recommend going for the roast beef.
如果大家想去快餐店吃紅色肉類的話，我推薦吃烤牛肉。
All roast beef was leaner than all hamburger meat in the tests we conducted.
根據(jù)我們的測試，所有烤牛肉都要比漢堡里的肉瘦。
Now this does differ from chain to chain because, for instance, the Roy Roger's roast beef,
不過，店與店也有不同，比如羅伊·羅杰斯家的烤牛肉
you have listed as having 2% fat whereas Arby's roast beef, 13%."
脂肪含量只有2%，而阿拜連鎖的烤牛肉則有13%的脂肪含量。
The differences in roast beef are really remarkable.
烤牛肉中的脂肪含量差異真的太大了。
Arby's and Hardy's have 7 times as much fat as Roy Roger's.
而阿拜連鎖和哈迪家的脂肪含量是羅伊·羅杰斯家的7倍。
Also, Roger's had real roast beef, whereas Arby's has kind of a composite roast beef,
此外，羅杰斯家用的是純烤牛肉，而阿拜連鎖用的合成的烤牛肉，
where the beef is chipped and scrunched together with sodium phosphate and other chemicals.
將切碎的牛肉用磷酸鈉等化學(xué)物質(zhì)攪拌在一起。
It is impossible now to watch TV without seeing commercials for chicken nuggets from one chain or another.
現(xiàn)在只要打開電視，就能看到各家快餐連鎖店關(guān)于炸雞塊的廣告。
What are chicken nuggets made out of?
那么，炸雞塊是由什么做成的呢？
Chicken McNuggets at McDonald's, probably the original chicken nuggets, are not whole pieces of chicken.
麥當勞家的麥樂雞很可能就是炸雞塊的原型，而麥樂雞也不是由純雞肉做成的。
Rather it's composite chicken made with ground-up chicken skin held together with sodium phosphate and salt.
麥樂雞是雞肉的合成品，是將雞肉與碾碎的雞皮與磷酸鈉和鹽混合而成。
It's a relatively fatty product, about 5 teaspoons of fat for a small order of McNuggets.
其脂肪含量相對高，一小份麥樂雞就包含5茶匙的脂肪。
The competition at, say, Burger King, which makes chicken tenders, uses real chicken.
為了在競爭中脫穎而出，包括漢堡王在內(nèi)的一些做炸雞柳的快餐店采用了貨真價實的雞肉。
And the fat content, partly because it doesn't have ground up chicken skin in it, is much lower,
其中所含的脂肪成分較少，這部分原因是其中沒有嚼碎的雞皮，
about 2 teaspoons for a small order of chicken tenders.
所以大概1份雞柳只含有2茶匙的脂肪。
Chicken is a food that is highly recommended by people who are very calorie conscious and are very fat conscious, because it's a food low in fat.
雞肉是很多人力薦的食物，推薦雞肉的人群都對能量攝入很謹慎，很擔(dān)心變胖，而雞肉中的脂肪含量就很少。
But once you get the chicken and you deep fry it, as they do at all the fast food chains, is it still a nutritionally good food?
但如果把雞肉像在快餐店一樣油炸的話，它還會是營養(yǎng)價值高的食物嗎？
Well, chicken products tend to have less fat than beef products partly because the fat stays on the outside.
雞肉食品的脂肪含量一般要比牛肉食品的少，其部分原因是雞肉的脂肪都在外面。
If you're getting fried chicken, you ought to take off the skin, take off the breading.
做炸雞之前，要先去掉雞皮和外面的面包屑。
That's where most of the fat, most of the sodium are.
而主要的脂肪就在雞皮和面包屑上了。
So you can turn kind of a mediocre product into really quite a nutritious product.
所以，我們可以將普通的食物變?yōu)橛袪I養(yǎng)的食物。
If the fast food industry came to you for advice about how they could nutritionally improve their menus, what would you tell them?
所以，如果快餐業(yè)的人來尋求建議，問怎樣才能提高他們菜譜的營養(yǎng)價值，你會怎樣告訴他們呢？
Fresh fruit, low-fat diary products, low-fat or skim milk, keep up those salad bars, baked fish, baked chicken, and that lean roast beef.
可以推出新鮮水果、低脂肪奶制品、低脂或者脫脂牛奶、沙拉吧、烤魚、烤雞、烤制的瘦牛肉。
It is possible to offer nutritious tasty foods at a fast food restaurant,
快餐店也可以提供營養(yǎng)美味的食物，
and I hope that the chains are moving in the right direction with the proliferation of salad, salad bars, and the like.
我希望快餐店能朝著正確的方向發(fā)展，多推廣沙拉、沙拉吧這樣的產(chǎn)品和服務(wù)。
In Washington, Michael Jacobson, Director of the Center for Science in the Public Interest.
感謝收聽公共興趣科學(xué)中心負責(zé)人邁克爾·雅各布森為您帶來的資訊。
