ENGLISH-NUTRITIONAL QUALITY OF HALAL FAST FOOD: ALIGNING WITH TAYYIB PRINCIPLES

Abstract

Although halal foods have made an entry in Muslim dominated areas contemporaneously alongside the rapid global growth of the fast-food industry, its certification does not ensure good health. Tayab, or wholesome, halal food is defined as food that is not only clean but also nutritious. In this paper, I assess the healthfulness of halal fast food through tayyib principles. It analyzes the most common nutritional problems found in halal fast foods which are excessive fats, high sodium, and processed foods. Recommended changes include the removal of unhealthy fat, the restriction of sodium, and the inclusion of nutrients which are more bioavailable. With better understanding and putting into effect more wholesome ways of cooking, the sector of halal fast food can aid in upholding Muslim dietary health ideals and can help in furthering the initiatives aimed at supporting well-being with food as informed by the Islamic context.

Keywords

• Halal, Tayyib, Fast Food, Nutrition, Islamic Dietary Laws, Private