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Background and Aim: Food item that has little nutritive value, high fat, and sugar content with little to no fiber content is labeled as junk food. The objective of the study is to assess the patterns of consumption of junk food among young adults and to explore the reasons for junk food consumption among young adults. Materials and Methods: Mixed method study consisting of quantitative phase involving interviews with 116 students from a Medical College using a semi-structured, validated questionnaire circulated through Google Forms followed by an depth interview of 10 participants for qualitative phase. Results: In the study, it was observed that (62.2%) eat junk food during snack time. Students staying with friends (35.3%) consumed more junk food compared to the ones staying with family (13.8%). The most common reasons for junk food consumption were its good taste (77.6%) and (68.1%) convenience. It is observed that maximum consumption of junk food is seen when meeting their friends (70.7%) and on special occasions (61.2%). French fries (69.8%) were the most common junk food consumed although (76.7%) felt that junk food is unhealthy. The qualitative interview also supported the findings that the most common reasons for junk food consumption were craving, inexpensive, taste, and poor taste of hostel food. Conclusion: The above study concluded that majority of the students consumed junk food when staying with friends and due to its good taste and convenience and to spend quality time with their family and on special occasions. Participants were aware that junk food is unhealthy but consume it because it is delicious while being pocket friendly. [ABSTRACT FROM AUTHOR]

BACKGROUND: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition. OBJECTIVE: In this study we investigated the kind and amount of fatty acid content in Iranian junk foods, dairy, and bakery products. MATERIALS AND METHODS: Some common brands of Iranian's junk foods, dairy, and bakery products were chosen randomly from different supermarkets in Iran. The amount of 10 g sample was considered for fatty acid analysis by gas chromatography equipment with flam ionization detector. RESULTS: In this study stearic acid (C18:0) and palmitic (C16:0) acid have the highest amount among other saturated fatty acids in all groups. In junk foods and bakery products, the most common trans-fatty acid (TFA) is elaidic acid (C18:1 9t) with ranging from 2.4% to 18.5% and in dairy products vaccinic acid (C18:1 11t) has the high level of TFAs among others (2.1% to 11.5%). CONCLUSION: The amount of TFAs in Iranian junk foods and bakery products was in a high level. [ABSTRACT FROM AUTHOR]