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1.
Front Public Health ; 10: 869684, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35707054

RESUMO

This study aimed to evaluate the association between the years of work of food handlers in the foodservice and excess weight among Brazilian low-income food handlers. A total of 559 food handlers from all Brazilian regions were characterized using a questionnaire. Weight and height were measured to estimate the Body Mass Index and classify the individuals. The association between food handlers' years of work in the foodservice, anthropometric status, and other variables (gender, age group, educational level, participation in a government program and per capita income at home and energetic consumption) were performed using Pearson's chi-square test (p < 0.05). Multinomial logistic regression analyses were performed (p < 0.05) as well as sensitivity tests using the outcome continuously and transformed, excluding underweight individuals, in a multivariate linear regression model. Most of the sample was female (63.1%), aged between 21 and 40 years old (63.5%), and 53.3% had studied up to complete elementary school. Almost 41% of the food handlers had less than half the minimum wage per capita income. Of the evaluated individuals, 59.9% presented excess weight. There was an association with family per capita income (Odds Ratio - OR: 1.73; Confidence interval - CI95%: 1.09-2.75); handlers whose per capita income was ≤0.5 minimum wage had a 73% higher chance of obesity than those with higher income. Working in foodservive ≥3 years increased the chance of being overweight by 96% compared to those who work for <3 years (OR: 1.96; CI95%: 1.11-3.49). No significant association was found between the years of work of food handlers in the foodservice and obesity. Since work-related factors may contribute to the high prevalence of excess weight, including working in a food handling environment, the government and employers should consider workplace interventions. These would guide the food handlers in avoiding high rates of excess weight and their consequences on public health. Excess weight is an important driver of costs in the workplace associated with absenteeism, job change, and diseases. More studies are necessary to clarify the relationship between the factors related to work and the anthropometric status of food handlers since excess weight is multifactorial.


Assuntos
Sobrepeso , Restaurantes , Adulto , Brasil/epidemiologia , Estudos Transversais , Feminino , Humanos , Obesidade/epidemiologia , Sobrepeso/epidemiologia , Adulto Jovem
2.
Wei Sheng Yan Jiu ; 51(3): 397-427, 2022 May.
Artigo em Chinês | MEDLINE | ID: mdl-35718901

RESUMO

OBJECTIVE: To analyze the eating out of home behavior of urban adults in China. METHODS: Samples were chosen from China Food Consumption Survey in 2017. A total of 17 234 participants aged 18 and above were included in the final analysis. The food frequency questionnaire were used to collect eating out of home status in the past week. χ~2 test was used to compare the difference in the rate of eating out of home and dining places among different groups. Non-parametric test was used to compare the differences in dining out times. RESULTS: The overall prevalence of eating out of home was 55.6% in urban adults aged in 2017. The average number of eating out of home was 2.8 times. The proportion of eating in hotels and restaurants was 36.0%. The proportion of eating in the canteen of school, workplace and other places was 19.8%. The rate of eating out of home and dining out times were higher among male, 18-44 years old, people with higher educational level and higher household income. The proportion of students eating in canteen was higher. The proportion of professional technicians and service staff eating in hotels and restaurants were higher. CONCLUSION: Eating out of home is more common among urban adults aged 18 and above in China. Young people aged 18-44 years old eat out more often in the past week. The proportion of people eating in hotels and restaurants is higher.


Assuntos
Comportamento Alimentar , Restaurantes , Adolescente , Adulto , China/epidemiologia , Cidades , Humanos , Masculino , Adulto Jovem
3.
Comput Intell Neurosci ; 2022: 3302700, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35720935

RESUMO

With the development of the social economy, people are paying more and more attention to decorative effects and the comfort and individual characteristics of decoration. To meet the increasingly high requirements of customers, many restaurants have begun to focus on the personalization of the dining environment, which is comfortable to build and focuses on the spiritual satisfaction and experience of customers during the dining process. In this study, a comprehensive analysis of digital image processing technology is performed to implement an automatic illumination system with improved performance for the restaurant interior design and embed the restaurant interior design with intelligence. The convolutional neural network (CNN) is employed in the automatic illumination system to develop the human body recognition model. After a test of its recognition accuracy, the parameters of CNN are optimized, and high recognition accuracy of 0.97 is achieved. Compared with other models, the process of training the designed model implemented in this study can finish in 40 minutes, and the performance has been well optimized. Moreover, the processing function of the model is also able to resist the interference of other external objects. The excellent automatic illuminating system can greatly improve the atmosphere as well as the service level of the restaurant at night, which can promote the modernization of the restaurant and give certain reference significance to the reform and advancement of the decoration industry.


Assuntos
Decoração de Interiores e Mobiliário , Restaurantes , Humanos , Processamento de Imagem Assistida por Computador/métodos , Redes Neurais de Computação , Tecnologia
4.
Sensors (Basel) ; 22(11)2022 May 27.
Artigo em Inglês | MEDLINE | ID: mdl-35684677

RESUMO

Our attention was focused on the identification of activities affecting air quality, which occur in quick-service restaurants (QSR). The work was based on a measurement study of selected kebab stores in the Polish city of Wroclaw. It demonstrated that activities taking place in kebabs altered air quality. The associated changes in air parameters such as temperature, relative humidity, CO2 concentration, and the content of volatile organic compounds could be detected by utilizing a simple, multi-sensor device. In the measurement data, there were identified multidimensional patterns, which proved to be specific for the following categories of activities: Night Hours, Outlet Preparation, Food Preparation, Operation Hours, and Cleaning. Their occurrence was recognized by pattern recognition methods with a true positive rate greater than 99%. We demonstrated that the recognition may be based on measurements performed in various locations within the kebab store. Although patterns of the individual categories of activities largely varied between kebab stores, a similar performance of recognition was achieved for all restaurants. The obtained results entitled us to conclude that it is possible to detect activities of QSR, which influenced air quality, with the application of sensor technique and pattern recognition. The proposed approach may be applied to this type of object in general.


Assuntos
Poluição do Ar , Compostos Orgânicos Voláteis , Restaurantes , Temperatura , Compostos Orgânicos Voláteis/análise
5.
Environ Pollut ; 307: 119578, 2022 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-35688388

RESUMO

Long-term exposure to fine particles (PM2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs) emissions from cooking has been linked to adverse human health effects. Here, we measured the real-time number size distribution of particles emitted when cooking two served food in Chinese restaurants and estimated the emission rate of UFPs and PM2.5. Experiments were conducted under a control hood, and both online measurement and offline analysis of PM2.5 were carried out. The measured emission rates of PM2.5 generated from deep-frying and grilling were 0.68 ± 0.11 mg/min and 1.58 ± 0.25 mg/min, respectively. Moreover, the UFPs emission rate of deep-frying (4.3 × 109 #/min) is three times higher than that of grilling (1.4 × 109 #/min). Additionally, the PM2.5 emission of deep-frying was comprised of a considerable amount of α-Fe2O3 (5.7% of PM2.5 total mass), which is more toxic than other iron oxide species. A total of six carcinogenic HAPs were detected, among which formaldehyde, acrolein, and acetaldehyde were found to exceed the inhalation reference concentration (RfC) for both cooking methods. These findings can contribute to future evaluation of single particle and HAPs emission from cooking to better support toxicity assessment.


Assuntos
Poluentes Atmosféricos , Poluição do Ar em Ambientes Fechados , Nanopartículas , Poluentes Atmosféricos/análise , Poluição do Ar em Ambientes Fechados/análise , China , Culinária/métodos , Monitoramento Ambiental/métodos , Humanos , Ferro/análise , Nanopartículas/análise , Tamanho da Partícula , Material Particulado/análise , Restaurantes
6.
Cien Saude Colet ; 27(7): 2717-2728, 2022 Jul.
Artigo em Português, Inglês | MEDLINE | ID: mdl-35730841

RESUMO

The characteristics of the food environment can interfere with physical access to healthy foods and accentuate health inequalities. The presence of food swamps, i.e., the greater availability of ultra-processed food and commercial establishments compared to those that sell healthier options, are associated with the consumption of unhealthy foods. This study identified the spatial distribution of these establishments in Campinas, São Paulo. Fast-food restaurants, open-air organic/agroecological food markets and supermarkets were geocoded. Regional administrations (RAs) with greater social vulnerability according to the 2010 Census and with a greater availability of fast-food restaurants in relation to open-air food markets and supermarkets were considered food swamps. The less vulnerable neighborhoods had a higher concentration of all types of commercial food establishments compared to the most vulnerable regions. In Campinas, of eighteen RAs, five were considered food swamps. The findings reinforce the need for actions to improve exposure to healthy foods in more vulnerable neighborhoods.


As características do ambiente alimentar podem interferir no acesso físico a alimentos saudáveis e acentuar as desigualdades em saúde. A presença de pântanos alimentares, ou seja, a maior disponibilidade de estabelecimentos de comercialização de alimentos ultraprocessados em relação aos que comercializam opções mais saudáveis, associado a características de vulnerabilidade da vizinhança, pode estar relacionado ao consumo de alimentos não saudáveis. Esse estudo identificou a distribuição espacial desses estabelecimentos e verificou se há e onde se localizam os pântanos alimentares em Campinas, São Paulo. Foram geocodificados restaurantes de comida rápida, feiras livres e supermercados/hipermercados. Administrações Regionais (ARs) com maior vulnerabilidade social de acordo com o Censo de 2010, e com maior disposição de restaurantes de comida rápida em relação a feiras livres e supermercados/hipermercados foram considerados pântanos alimentares. Os bairros menos vulneráveis apresentaram maior concentração de todos os tipos de estabelecimentos de comercialização de alimentos em relação às regiões mais vulneráveis. Em Campinas, de dezoito ARs, cinco foram consideradas pântanos alimentares. Os achados reforçam a necessidade de ações que melhorem a exposição a alimentos saudáveis em bairros mais vulneráveis.


Assuntos
Restaurantes , Áreas Alagadas , Brasil , Comércio , Fast Foods , Alimentos , Abastecimento de Alimentos , Humanos , Características de Residência
7.
J Hazard Mater ; 430: 128504, 2022 05 15.
Artigo em Inglês | MEDLINE | ID: mdl-35739650

RESUMO

Airborne transmission of SARS-CoV-2 has been increasingly recognized in the outbreak of COVID-19, especially with the Omicron variant. We investigated an outbreak due to Omicron variant in a restaurant. Besides epidemiological and phylogenetic analyses, the secondary attack rates of customers of restaurant-related COVID-19 outbreak before (Outbreak R1) and after enhancement of indoor air dilution (Outbreak R2) were compared. On 27th December 2021, an index case stayed in restaurant R2 for 98 min. Except for 1 sitting in the same table, six other secondary cases sat in 3 corners at 3 different zones, which were served by different staff. The median exposure time was 34 min (range: 19-98 min). All 7 secondary cases were phylogenetically related to the index. Smoke test demonstrated that the airflow direction may explain the distribution of secondary cases. Compared with an earlier COVID-19 outbreak in another restaurant R1 (19th February 2021), which occurred prior to the mandatory enhancement of indoor air dilution, the secondary attack rate among customers in R2 was significantly lower than that in R1 (3.4%, 7/207 vs 28.9%, 22/76, p<0.001). Enhancement of indoor air dilution through ventilation and installation of air purifier could minimize the risk of SARS-CoV-2 transmission in the restaurants.


Assuntos
Poluição do Ar em Ambientes Fechados , COVID-19 , COVID-19/epidemiologia , Surtos de Doenças , Humanos , Filogenia , Restaurantes , SARS-CoV-2/genética
8.
Artigo em Inglês | MEDLINE | ID: mdl-35742210

RESUMO

The most extensive research areas in the food environment literature include identifying vulnerable dietary environments and studying how these environments affect eating behaviors and health. So far, research on people's willingness to pay (WTP) for residing in different types of food environments is limited. Therefore, this study aims to estimate WTP for different types of food environments by using spatial hedonic pricing models. The empirical application applies to the Canadian city of Edmonton. The results show that people are willing to pay a premium to live in neighborhoods with poor access to supermarkets and grocery stores (food-desert type) and neighborhoods with excessive access to fast-food restaurants and convenience stores (food-swamp type). Why do rational people prefer to live in disadvantaged food environments? The seemingly counter-intuitive result has its rationality. The premium paid to live in food-desert type environment may reflect people's dislike of noise, traffic jams, and potential safety issues brought by supermarkets and grocery stores. The WTP for living in food-swamp type environment may reflect people's preference for convenience and time-saving brought by fast-food consumption in modern urban society. Additionally, the inability of low-income families to afford healthy food may be a deeper reason for choosing to live in neighborhoods with excess access to fast food. To improve the eating environment and encourage healthy lifestyles, the government can encourage healthier fast-food restaurants, provide grocery shopping vouchers, and promote community garden projects.


Assuntos
Fast Foods , Restaurantes , Canadá , Comércio , Abastecimento de Alimentos , Humanos , Características de Residência
9.
Artigo em Inglês | MEDLINE | ID: mdl-35742371

RESUMO

This research examines customers' intention to buy depending on their use of nutrition labelling (NL) in fast food operations (FFOs) and their intention to visit and recommend these FFOs with nutrition-labelled menus. The research model draws on the theory of planned behaviour (TPB) to examine customers' intentions to buy from nutrition-labelled menus and their behaviour of visiting and recommending to others FFOs with nutrition-labelled menus. To achieve this purpose, a self-administrated questionnaire was distributed to and collected from a random sample of customers at FFOs in Greater Cairo, Egypt, i.e., McDonald's and Subway. The results from the structural equation modelling (SEM) using AMOS software indicated positive and direct significant paths from the constructs of the TPB, except for customers' attitude, to customer intention to buy nutrition-labelled menu items. The results also showed a positive significant impact of customers' intention on their behaviour of visiting and recommending FFOs featuring nutrition-labelled menus. The findings showed that there is an awaking of nutritional awareness among fast-food customers and that providing nutritional information on fast-food menus will affect their purchasing intention in the future by encouraging them to make healthy food choices. Theoretical implications for scholars and managerial implications for FFOs, especially in relation to public health in general and healthy food choices in particular, are explained and discussed.


Assuntos
Fast Foods , Rotulagem de Alimentos , Intenção , Saúde Pública , Restaurantes , Inquéritos e Questionários
10.
Sci Rep ; 12(1): 9132, 2022 Jun 07.
Artigo em Inglês | MEDLINE | ID: mdl-35672332

RESUMO

The world has gone through unprecedented changes since the global pandemic hit. During the early phase of the pandemic, the absence of known drugs or pharmaceutical treatments forced governments to introduce different policies in order to help reduce contagion rates and manage the economic consequences of the pandemic. This paper analyses the causal impact on mobility and COVID19 incidence from policy makers in Cataluña, Spain. We use anonymized phone-based mobility data together with reported incidence and apply a series of causal impact models frequently used in econometrics and policy evaluation in order to measure the policies impact. We analyse the case of Cataluña and the public policy decision of closing all bars and restaurants down for a 5 week period between 2020-16-10 and 2020-23-11. We find that this decision led to a significant reduction in mobility. It not only led to reductions in mobility but from a behavioural economics standpoint, we highlight how people responded to the policy decision. Moreover, the policy of closing bars and restaurants slowed the incidence rate of COVID19 after a time lag has been taken into account. These findings are significant since governments worldwide want to restrict movements of people in order to slow down COVID19 incidence without infringing on their rights directly.


Assuntos
COVID-19 , COVID-19/epidemiologia , COVID-19/prevenção & controle , Humanos , Incidência , Pandemias/prevenção & controle , Política Pública , Restaurantes
11.
Rev Paul Pediatr ; 40: e2021027, 2022.
Artigo em Inglês, Português | MEDLINE | ID: mdl-35584417

RESUMO

OBJECTIVE: To evaluate the quality of children's menus in restaurants located in shopping malls. METHODS: To select the sample, restaurants from 30% of shopping malls in each region of the city of São Paulo were included and, after considering only one restaurant per chain, the total was limited to 151 restaurants, 30.2% of which (n=35) presented a children's menu. Data were collected through a form on Google Forms. RESULTS: Of the restaurants with children's menu, 60% (n=21) were conventional restaurants and 40% (n=14) takeaway/fast-food. The large number of chains present in most visited malls showed a democratization of the way of eating, with popular and accessible menus, regardless of social status. Most of the analyzed foods were cooked (41.5%). Most preparations did not use grease in their preparation and there was a notable lack of fruit and vegetables (FV) (4%). Sweet desserts were offered in 11.4% of the places and 20% included gifts with meals. CONCLUSIONS: The scarce offer of children's menus, few options and low FV offer indicate the need for a new look at the development of children's menus and a greater integration between the possibilities of restaurants and the expectations of parents and children, in the challenge of integrating the relationship between the supply of new foods that promote healthier habits and their consumption.


Assuntos
Refeições , Restaurantes , Brasil , Criança , Fast Foods , Preferências Alimentares , Humanos , Verduras
12.
Artigo em Inglês | MEDLINE | ID: mdl-35564497

RESUMO

COVID-19 presents a formidable challenge to global tourism. One of the emergency measures adopted by the Macau restaurant industry has been to increase its revenue by joining an online-to-offline (O2O) platform. Nevertheless, are there any risks that follow these opportunities? This article aims to explore whether any risks follow these opportunities, which could extend the literature. Study 1 explores the key factors that customers focus on by analyzing the content of customer reviews published on the Aomi platform through Python. Results show that brand credibility, freshness, and taste remained prominent in the customers' dining experience. Packaging, delivery quality, and hygiene emerged as new factors due to the COVID-19 pandemic and the popularity of the O2O platform. Customers and staff continued to participate in service interactions through these online channels. Meanwhile, Study 2 contributes to the present understanding of O2O services in restaurants by interviewing catering professionals, and the results highlight how restaurateurs adopt their strategies on O2O platforms.


Assuntos
COVID-19 , COVID-19/epidemiologia , Alimentos , Humanos , Macau , Pandemias , Restaurantes
13.
Trop Anim Health Prod ; 54(3): 185, 2022 May 11.
Artigo em Inglês | MEDLINE | ID: mdl-35538240

RESUMO

This study aimed to evaluate the effects of rations containing restaurant food waste (RFW) on nutrient digestibility, milk yield and its composition, and some blood parameters of lactating Zaraibi goats. In the last month of pregnancy, 30 goats (32.8 + 0.91 kg body weight and aged 3-4 years) were chosen and divided into three similar groups (10 goats per group). Each group was randomly assigned to be fed one of the experimental rations. The control group (R1) fed on a ration comprising concentrate feed mixture (CFM1) and berseem as a fresh roughage whereas the second (R2) and the third groups (R3) fed on CFM partially substituted by 15 and 30% of RFW (CFM2 and CFM3, respectively). Nutrient digestibility and feeding values were improved with R3 goats, which had the highest level of RFW (30%) versus R2 and R1 goats. The total volatile fatty acid (TVFA) concentration in the in-rumen liquor was elevated by increasing the level of RFW up to 30% in CFM3 of R3 goats. Actual daily milk yields were significantly (P < 0.05) higher (1269.30 g/h/d) for R3 goats versus R1 and R2 (1037.57 and 1180.70 g/h/d, respectively). The inclusion of RFW in rations had a significant effect on the yield of milk constituents, without significant different among experimental rations regarding some blood constituents and offspring performance. Economic feed efficiency (relative feed cost and relative daily profit) was improved by including RFW in the CFM. Therefore, it can be concluded that the inclusion of up to 30% RFW improved productive performance and economic efficiency in lactating Zaraibi goat rations.


Assuntos
Leite , Eliminação de Resíduos , Ração Animal/análise , Animais , Dieta/veterinária , Digestão , Feminino , Fermentação , Cabras/metabolismo , Lactação , Leite/metabolismo , Nutrientes , Restaurantes , Rúmen/metabolismo
14.
Sci Rep ; 12(1): 8254, 2022 May 18.
Artigo em Inglês | MEDLINE | ID: mdl-35585178

RESUMO

Polycyclic aromatic hydrocarbons (PAHs) are persistent toxic substances that have ubiquitous presence in water, air, soil, and sediment environments, posing serious environmental risks. The present study aimed to investigate the concentrations of urinary PAHs and their health effects in individuals living near restaurants via a health risk assessment analysis. This cross-sectional study was performed on 57 people living near restaurants and 30 individuals as the control group. Five urinary metabolites of PAHs were monitored. In order to evaluate the effects of the urinary metabolites of PAHs on Malondialdehyde (MDA) concentration, Total Anti-oxidation Capacity (TAC) in urine samples, and C-Reactive Protein (CRP) in serum samples, regression model was used by considering the effects of the possible confounding factors. Non-carcinogenic health risk was calculated, as well. The median concentration of urinary PAHs was 1196.70 and 627.54 ng/g creatinine in the people living near restaurants and the control group, respectively. Among the metabolites, the lowest and highest mean concentrations were related to 9-OHPhe and 1-OHP, respectively in the two study groups. Moreover, PAHs were significantly associated with MDA level and TAC (p < 0.05). Hazard Quotient (HQ) and Hazard Index (HI) were less than 1. Long-term studies are required to determine the actual health effects by identifying the sources of PAHs emission and to find ways to decrease the production of these compounds.


Assuntos
Hidrocarbonetos Policíclicos Aromáticos , Estudos Transversais , Monitoramento Ambiental , Humanos , Irã (Geográfico) , Hidrocarbonetos Policíclicos Aromáticos/análise , Restaurantes , Medição de Risco
15.
Prev Med ; 160: 107090, 2022 07.
Artigo em Inglês | MEDLINE | ID: mdl-35594928

RESUMO

Added-sugar consumption in the U.S. exceeds recommended limits. Policymakers are considering requiring restaurants to use menu warning labels to indicate items high in added sugar. We sought to determine whether icon-only and icon-plus-text added-sugar menu labels were (1) perceived as more effective at potentially reducing consumption of items high in added sugar and (2) increased knowledge of menu items' added-sugar content relative to control labels, and if effects differed by label design. A national sample of U.S. adults (n = 1327) participated in an online randomized experiment. Participants viewed menu items with either a control label, 1 of 6 icon-only labels, or 1 of 18 icon-plus-text labels with 3 text variations. For their assigned label, participants provided ratings of perceived message effectiveness (a validated scale of a message's potential to change behavior). Participants were also asked to classify menu items by their added-sugar content. The icon-only and icon-plus-text labels were perceived as more effective than the control label (means: 3.7 and 3.7 vs. 3.1, respectively, on a 5-point scale; p < 0.001). The icon-only and icon-plus-text groups each correctly classified 71% of menu items by added-sugar content vs. 56% in the control group (p < 0.001). All icons and text variations were perceived as similarly effective. In conclusion, relative to a control label, icon-only and icon-plus-text added-sugar menu labels were perceived as effective and helped consumers identify items high in added sugar. Menu warning labels may be a promising strategy for reducing added-sugar consumption from restaurants, but research on behavioral effects in real-world settings is needed. Clinical Trials Identifier:NCT04637412.


Assuntos
Rotulagem de Alimentos , Restaurantes , Adulto , Açúcares da Dieta , Humanos , Açúcares
16.
J Nutr Educ Behav ; 54(6): 565-574, 2022 06.
Artigo em Inglês | MEDLINE | ID: mdl-35527167

RESUMO

OBJECTIVE: To study operational, management, and educational experiences of student-operated restaurants (SOR) through the perspective of SOR managers across the US. METHODS: Qualitative semistructured interviews were conducted with 19 SOR managers. Qualitative case study procedures were used for analysis. RESULTS: Three themes emerged: (1) objectives and processes in SORs, (2) support received by SORs, and (3) individual experiences in SORs. Within these themes, participants described various methods and designs used to operate SORs. However, participants ultimately perceived that SORs were successful in helping students gain foodservice management skills and be better prepared to be future foodservice managers. CONCLUSIONS AND IMPLICATIONS: Foodservice managers can connect nutrition principles to practice for consumers. Strong foodservice education through SORs can play a role in students being more competent and prepared for foodservice management careers. Findings provide ideas for foodservice educators as they initiate or refine the use of SORs.


Assuntos
Restaurantes , Estudantes , Escolaridade , Humanos , Estado Nutricional , Pesquisa Qualitativa
17.
Artigo em Inglês | MEDLINE | ID: mdl-35627848

RESUMO

The immense food waste, generated by restaurants is not only a serious burden for the foodservice business but also a cause of anguish for the emerging nations in which eating out is becoming increasingly trendy. Consumers' food wastes account for a significant portion of restaurant food waste, indicating the need for a change in consumers' behavior to minimize food waste. To examine this problem, our study sought to identify the elements that influence restaurant consumers' behaviors on food waste reduction, reuse, and recycling. The influence of anticipated positive emotions, awareness of consequences, environmental knowledge, and social norms on waste reduction intentions were examined by using a quantitative technique in the investigation. Furthermore, the influence of habits, waste reduction intentions, and facilitating conditions on food waste reduction, reuse, and recycling behaviors have also been investigated. The study collected 1063 responses and employed the PLS-SEM approach to verify the hypotheses. The results suggested that anticipated positive emotions, awareness of consequences, environmental knowledge, and social norms all have substantial impacts on waste reduction intentions. In addition, habits, waste reduction intentions, and facilitating conditions have noteworthy influences on consumers' behaviors towards food waste reduction, reuse, and recycling in restaurants. Understanding these elements could help in correcting customers' waste behaviors in restaurants. The findings in this study are useful for managers, policymakers, and researchers who want to solve the problems of food waste. The implications, limits, and suggestions for further studies have also been discussed in our study.


Assuntos
Alimentos , Eliminação de Resíduos , Emoções , Hábitos , Restaurantes
18.
Soc Sci Med ; 305: 114999, 2022 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-35594761

RESUMO

In 2019, obesity affected 17% of French adults. In this article, we use a unique data set that combines individual-level health and consumption data with living environment data (food, sports and health amenities). We develop a spatial econometric framework to address French health disparities in obesity prevalence across space. We find that regulations on fast food restaurant locations could be a policy instrument to counter the prevalence of obesity. We also establish the existence of spatial spillovers of sports and medical amenities on obesity. This new evidence points to the need to consider a wider context than just the immediate local environment in the fight against the obesity pandemic.


Assuntos
Fast Foods , Obesidade , Adulto , França/epidemiologia , Humanos , Obesidade/epidemiologia , Prevalência , Restaurantes
19.
BMC Public Health ; 22(1): 938, 2022 05 10.
Artigo em Inglês | MEDLINE | ID: mdl-35538462

RESUMO

BACKGROUND: Menu labelling, and more specifically calorie labelling, has been posited as an intervention to improve nutrition literacy and the healthfulness of consumers' food purchases. However, there is some concern calorie labelling may unintentionally trigger or exacerbate disordered eating among vulnerable persons. The purpose of this research was to explore young adults' experiences with labelling, with a focus on its implications for their relationships with food. METHODS: Individual semi-structured interviews were conducted with participants from a campus-based menu labelling study. Interview data were inductively coded using thematic analysis and supported by survey data assessing disordered eating, body esteem, and related constructs. RESULTS: The sample consisted of 13 participants (10 women, 3 men), most of whom perceived themselves as "about the right weight" (62%). Four key themes included: (1) participants' support of and skepticism about labelling interventions, (2) the identification of knowledge and autonomy as mechanisms of labelling interventions, (3) the role of the individual's and others' relationships with food in experiences with labelling, and (4) disordered eating and dieting as lenses that shape experiences with interventions. Participants' perceptions of and experiences with calorie labels were shaped by gender, body esteem, and disordered eating risk. CONCLUSIONS: The results provide insight into the complexity of young adults' interactions with labelling interventions and context for future research exploring the unintended consequences of public health nutrition interventions.


Assuntos
Rotulagem de Alimentos , Restaurantes , Comportamento do Consumidor , Ingestão de Energia , Feminino , Rotulagem de Alimentos/métodos , Preferências Alimentares , Culpa , Humanos , Masculino , Adulto Jovem
20.
Eat Behav ; 45: 101632, 2022 04.
Artigo em Inglês | MEDLINE | ID: mdl-35533465

RESUMO

The prevalence of unhealthy food cues in our environment is a major contributor to poor dietary behaviours. Emerging research has shown that changing the food environment through the co-presentation of a healthy food cue may subtly 'nudge' individuals towards making healthier choices. The present study aimed to investigate the effect of a healthy food cue on subsequent food and drink choices from an online fast-food ordering menu. Participants (N = 291 women) were first presented with a cue displaying either a healthy or unhealthy meal, or no cue control. They were then shown a pictorial menu with items presented in one of two orders - menu 1 (first item healthy), menu 2 (first item unhealthy) - and asked to choose one item from each of three sections (mains, drinks, desserts). Participants also completed a questionnaire measure of dietary restraint. Overall, participants made more healthy choices from menu 1 than 2. For menu 1, there was a significant interaction between experimental condition and restraint status, whereby restrained eaters made relatively more healthy choices following the healthy cue. This was particularly the case for 'main' meal items. The findings have real world implications for digital businesses on how to present food and drink items to nudge individuals towards healthier choices.


Assuntos
Sinais (Psicologia) , Preferências Alimentares , Comportamento de Escolha , Dieta , Fast Foods , Feminino , Humanos , Refeições , Restaurantes
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