A pejorative term for foods of low nutritional value that are high in energy, fat, sugar, or salt but poor in vitamins, minerals, and fibre. Typical examples include fried snacks, sugary drinks, confectionery, and heavily processed fast food. Junk food is engineered for palatability and convenience, making it easy to overeat, and frequent consumption is linked to obesity, type 2 diabetes, and cardiovascular disease. Public-health campaigns target its advertising, especially to children, and its availability near schools. Nutritionists advise treating such foods as occasional items within an otherwise balanced diet rich in whole grains, vegetables, fruit, and lean proteins.