Group 1 - The article discusses the misconception surrounding "healthy" food labels, highlighting that a low-sugar, low-fat product can have higher calories than traditional fast food options like McDonald's Big Mac [1][14]. - It emphasizes the trend of categorizing foods into "good" and "bad" based on their perceived health benefits, leading to a culture where individuals feel guilty for consuming "bad" foods [2][3][4]. - The article notes that 74% of surveyed women maintain a personal "food blacklist," indicating a widespread tendency to judge food choices based on health perceptions [3]. Group 2 - The concept of "Orthorexia," or an obsession with healthy eating, is introduced, which can lead to extreme dietary restrictions and social withdrawal [7][20]. - A significant portion of fitness enthusiasts, particularly 52% of gym-goers, are identified as potential candidates for Orthorexia, suggesting a correlation between fitness culture and unhealthy eating habits [8][22]. - The article critiques the "Diet Culture," which links food choices to body image and promotes extreme dieting practices, often at the expense of overall well-being [9][25]. Group 3 - The article advocates for "intuitive eating," which encourages individuals to listen to their body's hunger cues rather than adhering to strict dietary rules [12][35]. - It argues that food should not be morally categorized, and enjoyment of food should be prioritized over calorie counting and guilt [11][44]. - The piece concludes that a balanced approach to eating, which includes social aspects and emotional satisfaction, is essential for a healthy relationship with food [33][32].

Group 1 - The core viewpoint of the articles highlights the rapid growth and expansion of the prepared food market in China, despite public controversies regarding food safety and hygiene standards, particularly in schools [1][16] - The market size of prepared food in China surged from 244.5 billion yuan in 2019 to 419.6 billion yuan in 2020, and is expected to exceed 1 trillion yuan by 2026 [1] - The modern concept of prepared food has evolved significantly, influenced by historical preservation methods and the development of food processing technologies [2][4] Group 2 - The prepared food industry has been shaped by advancements in food industrialization, packaging, and cold chain logistics, which have facilitated mass production and high-quality consumption [4][5] - The U.S. and Japan emerged as key markets for prepared food post-World War II, with the U.S. experiencing a boom in the 1950s due to changing family dynamics and the rise of fast-food chains [5][6] - The Asian market, particularly Japan, has developed a unique consumer-oriented model for prepared food, exemplified by innovations like instant noodles and convenience store offerings [6][7] Group 3 - The rise of central kitchens and prepared food is transforming traditional dining, reducing reliance on skilled chefs and altering the definition of cooking in the modern context [9][10] - The prepared food sector is increasingly integrated with e-commerce and live-streaming sales, which gained momentum during the COVID-19 pandemic, leading to significant sales figures for various brands [13][14] - The shift towards prepared food is also reflected in changing consumer behaviors, with younger generations favoring convenience and quick meal solutions over traditional cooking [14][15] Group 4 - The prepared food market is expected to continue growing, driven by urbanization, changing family structures, and the increasing pace of life, which necessitates quick meal options [7][15] - The integration of prepared food into dining experiences is evident, as consumers are willing to pay for the social and emotional aspects of dining out, even when similar quality meals are available at home [15][16] - The emergence of innovative marketing strategies, such as reality shows and immersive experiences, is creating new consumer engagement pathways in the prepared food sector [15][16]