RESUMO
Introdução:A chegadadapandemia da COVID-19 afetou diretamente o planejamento alimentar de instituições municipais, estaduais e de demais âmbitos, dentre eles as refeiçõesofertadas peloprograma restaurante popular, importante na garantia da segurança alimentarda população mais vulnerável.Objetivo:Avaliar de forma qualitativa as preparações do cardápio do almoço do Restaurante Popular do município de Santa Cruz-Rio Grande do Nortee os impactos do cenário pandêmico da COVID-19.Metodologia:Para tanto, avaliou-se os cardápios referentes aos meses de março, abril, maio, agosto e setembro de 2021, pelo método avaliação qualitativa das preparações do cardápio. Além disso, por meio da adaptação dométodosupracitado, designou-se as preparações de acordo com as recomendações do tipo de processamento segundo o Guia Alimentar para população Brasileira. Resultados:Identificou-se uma baixa oferta de frutas e folhosos, alta de carnes gordurosas e doce, regular de preparações ricas em enxofre e as cores iguais, todavia, quanto à fritura e ao conjunto de fritura + doce apresentou-se em apenas umdiada semana (n=109). Além disso, nos dois últimos meses de análisehouve aumento na oferta de folhosos, diminuição da monotonia, alimentos ricos em enxofre e doces, e ainda, as preparações com alimentos in natura ou minimamente processados + processados fizeram-se presentestodos os dias. Conclusões:Com a utilizaçãodométodo estudadofoipossível identificar ajustesno cardápiopara o período analisado, a fim de ofertar qualidade para os comensais.Ressalta-se que foi observadoque com a adaptação e redução dos casos da COVID-19, houve aumento na oferta de in natura e minimamente processados. Espera-se que melhorias e ajustes sejam realizadosnos cardápios, visto a necessidadede ser mais enfático em seu princípiode garantir a segurança alimentar (AU).
Introduction:The arrival of the COVID-19 pandemic affected directly the food planning of municipal, state and other institutions, including the meals offered by the popular restaurant program, which is important in guaranteeing the food security of the vulnerablepopulation. Objective: To qualitatively evaluate the preparations of the lunch menu at Restaurante Popular in the municipality of Santa Cruz-Rio Grande do Norteand the impacts of the COVID-19 pandemic scenario.Methodology:To this, the menus for the months of March, April, May, August and September 2021 were evaluated by the methodqualitative evaluation of menu preparations. Furthermore, through the adaptation of the methodaformentioned, preparations were designated according to the recommendations for type of processing following the Food Guide for the Brazilian population.Results:A low supply of fruits and leafy vegetables was identified, high supply of fatty and sweet meats, regular supply of preparations rich in sulfur and the same colors. However, regarding the frying and the frying + sweet combination, it was presented in just one daythe week(n=109).Moreover, in the last two months of analysis there was an increase in the supply of hardwoods, decrease in monotony,foods rich in sulfur and sweets, and even, preparations in natura or minimally processed + processed foods were presentsevery day. Conclusions:With the use of the method studied it waspossible to adjust the menufor the analyzed periodto offer qualityto diners. It should the increase in the supply of in natura and minimally processed foods stands out with the adaptation and progression of the reduction of COVID-19cases.It is expected that improvements and adjustments will be madethe menus,given the need to be more emphatic in its principleof ensuring food safety (AU).
ntroducción: La llegada de la pandemia del COVID-19 afectó directamente la planificación alimentaria de las instituciones municipales, estatales y otras, incluyendo las comidas que ofrece el programa de restaurantes populares, importante para garantizar la seguridad alimentaria de la población más vulnerable. Objetivo:Evaluar cualitativamente las preparaciones del menú del almuerzo en el Restaurante Popular del municipio de Santa Cruz-Rio Grande do Nortey los impactos del escenario de pandemia del COVID-19.Metodología:Para ello, se evaluaron los menús de los meses de marzo, abril, mayo, agosto y septiembre de 2021 por el método evaluación cualitativa de la elaboración de menús. Además, al adaptar el métodocitado, las preparaciones fueron designadas de acuerdo con las recomendaciones del tipo de procesamiento según la Guía de Alimentos para la población brasileña.Resultados: Se identificó una baja oferta de frutas y hortalizas de hoja, alta oferta de carnes grasas y dulces, regular oferta de preparaciones ricasen azufre y los mismos colores,aún,en cuanto a la fritura y la combinación fritura + dulce, se presentó en un solo díade lasemana(n=109). Además, en los últimos dos meses de análisishubo un aumento en la oferta de maderas duras, una disminución de la monotonía, alimentos ricos en azufre y dulces, y aun, las preparaciones con alimentos in natura o mínimamente procesados + procesados presentes todos los días. Conclusiones: Con el uso del método estudió fueposible identificar ajustes en el menúpara el período analizado, con el fin de ofrecer calidad a los comensales. Cabe señalar que se observó que con la adaptación y reducción delcasosCOVID-19, hubo un aumento en la oferta de productos in natura y mínimamente procesados. Se espera que se realicenmejoras y ajustesa los menús, dada las necesidades más enfáticasen su principiode garantizar la seguridad alimentaria (AU).
Assuntos
Educação Alimentar e Nutricional , Alimentação Coletiva , Serviços de Alimentação/instrumentação , COVID-19/transmissão , Avaliação Qualitativa das Preparações do Cardápio/métodos , Planejamento de Cardápio/normas , Restaurantes/normas , Interpretação Estatística de Dados , Pesquisa Qualitativa , Análise DocumentalRESUMO
Objective: Prior research shows that America's top-selling inexpensive casual dining restaurants use less appealing language to describe healthy menu items than standard items. This may suggest to diners that healthy options are less tasty and enjoyable. The present research asked whether expensive restaurants also use less appealing language to describe healthy items, or whether healthy items are described with equally appealing language as standard items in high status dining contexts. Method: Using Yelp, the name and description of every food item were recorded from the menus of 160 top-rated expensive restaurants across 8 U.S. cities (Nitems = 3,295; Nwords = 32,516). Healthy menu items were defined as salads and side vegetables, and standard items as all other dishes (excluding desserts), with high interrater reliability (K = .89). Descriptive words were categorized into 22 predefined themes, and log likelihood analyses compared normalized theme frequencies from standard item and healthy item descriptions. Results: Healthy items were described with 4.8-times fewer American region words, 2.7-times fewer exciting words, 1.4-times fewer tasty words, and significantly fewer portion size, spicy, artisanal, and foreign region words. Unlike inexpensive restaurants, however, expensive restaurants did not use any health-focused themes to promote healthy items and used several appealing themes more frequently in healthy item descriptions. Conclusions: Like inexpensive restaurants, expensive American restaurants described healthy items as less appealing and less authentically American than standard foods, but to a lesser extent. Implications for ordering behavior and solutions for improving the appeal of healthy menu items are discussed. (PsycInfo Database Record (c) 2020 APA, all rights reserved).
Assuntos
Rotulagem de Alimentos/métodos , Restaurantes/normas , Feminino , Humanos , Idioma , MasculinoRESUMO
Improper cooling of hot foods is a leading contributing factor to foodborne disease. Although the U.S. Food and Drug Administration (FDA) Food Code outlines the cooling parameters and methods to facilitate proper cooling, restaurants continue to have issues. The purpose of this study was to further examine restaurant cooling practices and determine the effect of an educational intervention on 30 Minnesota restaurants, each with a history of cooling violations. Descriptive data on restaurant cooling practices and a cooling curve were collected from each restaurant to determine compliance with the Food Code and to assess which cooling methods work best. Additionally, cooling education was provided to a manager and assessments were conducted preintervention, postintervention, and at the next routine inspection to determine if cooling knowledge improved. Restaurants were evaluated at their next routine inspection to see if cooling practices had changed and if cooling violations were present. Most study restaurants were not using appropriate cooling methods as per the Minnesota Food Code, and 53% of food items observed did not cool within required cooling parameters. Foods cooled in containers <3 inches in depth were significantly more likely to cool properly. Managers scored significantly higher on the postassessment and on the next routine inspection assessment than on the preassessment, suggesting that education on cooling can increase operator knowledge. Postintervention, 20% more kitchen managers reported having written cooling procedures and had verified their cooling process than was reported preintervention. However, the increase in knowledge and reported policy changes did not translate to a reduction in cooling violations at the next inspection. Our findings documented significant food safety gaps in restaurant cooling practices. Translation of knowledge into sustained, improved food safety practices remains a major challenge for the environmental health profession; overcoming this challenge should be a focus for behavioral scientists and others interested in improving practices in restaurants for the long term.
Assuntos
Temperatura Baixa , Manipulação de Alimentos/normas , Inocuidade dos Alimentos , Restaurantes/normas , Contaminação de Alimentos/prevenção & controle , Manipulação de Alimentos/métodos , MinnesotaRESUMO
O Brasil e o mundo se deparam com o grande desafio imposto pelo novo coronavirus (SARS- Cov-2) de combate à doença Covid-19. A Vigilância Sanitária tem papel fundamental no enfrentamento da pandemia, devido à sua capacidade de promover ações capazes de eliminar, diminuir ou prevenir riscos à saúde e de intervir nos problemas sanitários decorrentes do meio ambiente, da produção e circulação de bens e da prestação de serviços de interesse da saúde. Neste manual, serão abordadas orientações para os responsáveis técnicos e funcionários, de restaurantes, cafés, bares, lanchonetes e alimentos comercializados sobre rodas quanto às medidas de prevenção da disseminação do novo coronavírus e demais vírus respiratórios.
Assuntos
Humanos , Manipulação de Alimentos/normas , Restaurantes/normas , Vigilância Sanitária/organização & administração , Saúde Ocupacional/normas , Equipamento de Proteção Individual/classificação , Alimentos/normas , SARS-CoV-2Assuntos
Infecções por Coronavirus/transmissão , Cadeia Alimentar , Indústria Alimentícia/tendências , Pneumonia Viral/transmissão , Distância Psicológica , COVID-19 , Infecções por Coronavirus/epidemiologia , Indústria Alimentícia/instrumentação , Embalagem de Alimentos/instrumentação , Embalagem de Alimentos/tendências , Humanos , Pandemias/prevenção & controle , Pneumonia Viral/epidemiologia , Restaurantes/normas , Restaurantes/tendências , Vietnã/epidemiologiaRESUMO
ABSTRACT: Restaurants are a place where food is prepared and cooked directly for customers. Food safety in restaurants is a public health concern and a multidisciplinary issue that needs to be explored. To protect the health of consumers and identify external factors that may affect food safety risk, this study explores how economic development and population density at the local level relate to food safety inspection outcomes in restaurants of different sizes. Using food safety violation data from 2017 and 2018, we categorized restaurants in Gansu Province, China, into small and large ventures to examine the relationships among regional character, restaurant size, and food safety risk. Data were analyzed using Mann-Whitney U tests and negative binomial regression models. Our results show that large restaurants have a higher food safety risk than small restaurants. Moreover, the region with the lowest level of economic development had the highest food safety risk, while the region with the lowest population density had insufficient local inspections. By providing insight into which establishments demonstrate the highest food safety risks, our findings contribute to the development of processes that seek to effectively identifying food safety risks.
Assuntos
Inocuidade dos Alimentos , Restaurantes , China , Inspeção de Alimentos , Humanos , Saúde Pública , Restaurantes/normas , Restaurantes/estatística & dados numéricosRESUMO
Background: In the face of the COVID-19, as a public health emergency, the restaurant industry is struggling to organize itself. The aim of this study is to determine the knowledge, attitude, and practice and also the perceptions of restaurants' customers and managers toward COVID-19 prevention. Methods: This cross-sectional study was conducted using the mixed-method approach. Two online questionnaires were undertaken through WhatsApp Messenger among the 210 customers and 50 managers of restaurants. Multivariate linear regression analysis was conducted to identify the predictors of knowledge, attitude, and practice toward COVID-19 prevention. Then semi-structured, in-depth phone interviews were conducted with 45 subjects to identify their perceptions about the restaurant industry during the COVID-19 pandemic. Results: The majority of customers had moderate knowledge (72.4%), positive attitude (90.5%), and desirable practice (38.6%); whereas the majority of managers had sufficient knowledge (50%), negative attitude (82%), and acceptable practice (58%) toward the prevention of COVID-19 in restaurants. Multiple linear regression analysis showed with increasing each 10 years in the age of the customers, the practice score significantly decreased (Beta = -0.155, p < 0.05). Moreover, qualitative results revealed three categories (1. restaurant industry, 2. social media, and 3. government) in 9 themes with 32 sub-themes which were explored based on the perception of the participants toward COVID-19 prevention in restaurants. Conclusion: The majority of restaurant customers and managers have sufficient knowledge and acceptable practice, but a positive attitude among customers and a negative attitude among managers about the prevention of COVID-19 were shown. There is an urgent need to understand public awareness about preventing COVID-19 in restaurants at these critical moments. The results seek to provide strategies for the policymakers and restaurant industry to plan the specific educational intervention about how to manage future crises and public health improvement.
Assuntos
COVID-19/prevenção & controle , COVID-19/psicologia , Guias como Assunto , Pandemias/prevenção & controle , Pandemias/estatística & dados numéricos , Restaurantes/estatística & dados numéricos , Restaurantes/normas , Adulto , Idoso , Idoso de 80 Anos ou mais , COVID-19/epidemiologia , Estudos Transversais , Feminino , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Irã (Geográfico)/epidemiologia , Masculino , Pessoa de Meia-Idade , Opinião Pública , Inquéritos e QuestionáriosRESUMO
OBJECTIVE: To assess the accuracy of government inspection records, relative to ground observation, for identifying businesses offering foods/drinks. DESIGN: Agreement between city and state inspection records v. ground observations at two levels: businesses and street segments. Agreement could be 'strict' (by business name, e.g. 'Rizzo's') or 'lenient' (by business type, e.g. 'pizzeria'); using sensitivity and positive predictive value (PPV) for businesses and using sensitivity, PPV, specificity and negative predictive value (NPV) for street segments. SETTING: The Bronx and the Upper East Side (UES), New York City, USA. PARTICIPANTS: All food/drink-offering businesses on sampled street segments (n 154 in the Bronx, n 51 in the UES). RESULTS: By 'strict' criteria, sensitivity and PPV of government records for food/drink-offering businesses were 0·37 and 0·57 in the Bronx; 0·58 and 0·60 in the UES. 'Lenient' values were 0·40 and 0·62 in the Bronx; 0·60 and 0·62 in the UES. Sensitivity, PPV, specificity and NPV of government records for street segments having food/drink-offering businesses were 0·66, 0·73, 0·84 and 0·79 in the Bronx; 0·79, 0·92, 0·67, and 0·40 in the UES. In both areas, agreement varied by business category: restaurants; 'food stores'; and government-recognized other storefront businesses ('gov. OSB', i.e. dollar stores, gas stations, pharmacies). Additional business categories - 'other OSB' (barbers, laundromats, newsstands, etc.) and street vendors - were absent from government records; together, they represented 28·4 % of all food/drink-offering businesses in the Bronx, 22·2 % in the UES ('other OSB' and street vendors were sources of both healthful and less-healthful foods/drinks in both areas). CONCLUSIONS: Government records frequently miss or misrepresent businesses offering foods/drinks, suggesting caveats for food-environment assessments using such records.
Assuntos
Comércio/estatística & dados numéricos , Serviços de Alimentação/estatística & dados numéricos , Governo , Registros , Coleta de Dados , Meio Ambiente , Alimentos/normas , Inspeção de Alimentos , Serviços de Alimentação/normas , Abastecimento de Alimentos/normas , Abastecimento de Alimentos/estatística & dados numéricos , Humanos , Cidade de Nova Iorque , Observação , Características de Residência , Restaurantes/normas , Restaurantes/estatística & dados numéricosRESUMO
INTRODUCTION: Policymakers are interested in requiring chain restaurants to display sodium warning labels on menus to reduce sodium consumption. This study examined the influence of label design on consumers' hypothetical choices, meal perceptions, and knowledge. STUDY DESIGN: Four sequential, randomized, controlled online experiments were conducted. SETTING/PARTICIPANTS: Across all 4 experiments, 10,412 sociodemographically diverse participants were recruited online through Survey Sampling International and Amazon Mechanical Turk. INTERVENTION: Participants were randomized to view restaurant menus with either no sodium label (control) or 1 of 13 sodium warning labels that varied the text (e.g., "sodium warning" versus "high sodium"), icons (e.g., stop sign), and colors (red/black) used. Participants placed a hypothetical meal order and rated restaurant meal perceptions. Data were collected and analyzed in 2016-2019. MAIN OUTCOME MEASURES: The primary outcome was sodium content of hypothetical restaurant choices. Secondary outcomes included restaurant meal perceptions and sodium knowledge. RESULTS: In Experiments 1-3, all warning labels reduced average sodium ordered across both restaurants (by 19-81 mg) versus controls, with some of the largest reductions from traffic light and stop sign labels, but results were not statistically significant. In a larger, preregistered replication (Experiment 4) testing traffic light and red stop sign labels versus control, traffic light and red stop sign labels significantly reduced average sodium ordered across both restaurants (-68 mg, p=0.002 and -46 mg, p=0.049, respectively). Warnings also significantly increased participants' knowledge of sodium content and perceived health risks associated with high-sodium meals compared with no label. CONCLUSIONS: Traffic light and red stop sign warning labels significantly reduced sodium ordered compared with a control. Warning labels also increased knowledge about high sodium content in restaurant meals. Designs with warning text are likely to improve consumer understanding.
Assuntos
Rotulagem de Alimentos/normas , Hipertensão/prevenção & controle , Intervenção Baseada em Internet , Restaurantes/normas , Sódio na Dieta/efeitos adversos , Adulto , Comportamento de Escolha , Comportamento do Consumidor , Feminino , Rotulagem de Alimentos/métodos , Preferências Alimentares , Comportamentos Relacionados com a Saúde , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Hipertensão/etiologia , Masculino , Inquéritos e QuestionáriosRESUMO
BACKGROUND: Poor diet is a leading driver of obesity and morbidity. One possible contributor is increased consumption of foods from out of home establishments, which tend to be high in energy density and portion size. A number of out of home establishments voluntarily provide consumers with nutritional information through menu labelling. The aim of this study was to determine whether there are differences in the energy and nutritional content of menu items served by popular UK restaurants with versus without voluntary menu labelling. METHODS AND FINDINGS: We identified the 100 most popular UK restaurant chains by sales and searched their websites for energy and nutritional information on items served in March-April 2018. We established whether or not restaurants provided voluntary menu labelling by telephoning head offices, visiting outlets and sourcing up-to-date copies of menus. We used linear regression to compare the energy content of menu items served by restaurants with versus without menu labelling, adjusting for clustering at the restaurant level. Of 100 restaurants, 42 provided some form of energy and nutritional information online. Of these, 13 (31%) voluntarily provided menu labelling. A total of 10,782 menu items were identified, of which total energy and nutritional information was available for 9605 (89%). Items from restaurants with menu labelling had 45% less fat (beta coefficient 0.55; 95% CI 0.32 to 0.96) and 60% less salt (beta coefficient 0.40; 95% CI 0.18 to 0.92). The data were cross-sectional, so the direction of causation could not be determined. CONCLUSION: Menu labelling is associated with serving items with less fat and salt in popular UK chain restaurants. Mandatory menu labelling may encourage reformulation of items served by restaurants. This could lead to public health benefits.
Assuntos
Ingestão de Energia , Fast Foods/estatística & dados numéricos , Rotulagem de Alimentos/estatística & dados numéricos , Restaurantes/estatística & dados numéricos , Estudos Transversais , Fast Foods/efeitos adversos , Fast Foods/normas , Rotulagem de Alimentos/normas , Humanos , Política Nutricional , Obesidade/etiologia , Obesidade/prevenção & controle , Tamanho da Porção/estatística & dados numéricos , Restaurantes/normas , Reino UnidoRESUMO
Introdução:A contabilidade de custos é uma etapa importante na gestão pública para otimizar os gastos e diminuir desperdícios, representando um indicador de eficiência econômica. Contudo, é uma atividade complexa, onde a maioria dos custos é de difícil obtenção, especialmente em Unidades de alimentação e nutrição (UANs), devido à variação no número de refeições e matéria prima, e indisponibilidade de custos indiretos individualizados. Objetivo:Apresentar uma proposta metodológica para cálculo do custo-refeição em UANs vinculadas a serviços públicos.Método:Esta proposta surgiu de um estudo prático realizado no restaurante da Escola Agrícola de Jundiaí/UFRN. Para a composição do custo-refeição foram observados os componentes dos custos diretos e indiretos. Os preços unitários por material/serviço foram obtidos por meio das atas de licitações e contratos.Resultados:A análise individual de cada componente permitiu verificar a necessidade de estabelecer diretrizes para os custos, obtendo-se os seguintes direcionamentos: gêneros de alimentação elaboração das fichas técnicas de preparação de, no mínimo, dois cardápios semanais completos e preços por gênero calculados por média ponderada; material de limpeza, telefonia, gás de cozinha e água mineral -análise do gasto trimestral; energia elétrica análise da potência, tempo e horário de funcionamento de cada equipamento e cálculo do gasto de energia conforme tarifas na "ponta" e "fora da ponta"; despesas com manutenção de equipamentos e instalações, material de expediente e descartável análise semestral e, todos os cálculos efetuados utilizando a média mensal. Por fim, a partir do custo com gêneros alimentícios foram calculados os pesos de cada refeição e gerada a unidade-refeição, obtendo-se o custo final por meio da soma do custo de cada refeição com o produto de seu peso vezes a unidade-refeição.Conclusão:A presente proposta apresenta uma perspectiva prática e fidedigna para o cálculo de custo-refeição (AU).
Introduction:Costs accountancy is an important step on public management to optimize expenses and reduce wasting, representing an economicalefficiency index. However, that is a complex activity, which the most of costs is hard to obtain, especially in Food Services due the variability on number of meals and raw material, and individualized indirect costs unavailable.Objective:To present a methodological proposal to compute meal-cost in public Food Services. Methods:This proposal emerged from a practical study performed in the restaurant of Jundiai Agricultural School (Escola Agrícola de Jundiai/UFRN). To compose meal-cost, direct and indirect components were observed. Material/services unitary prices were obtained through bidding and contracts records. Results:Individual analysis of each component allowed to verify the necessity of establishment guidelines for cost, obtaining the following directions: groceries -technical cards elaboration of, at least, two full weekly menus and groceries prices computed by weighted average; cleaning stuff, telephony, cooking gas and mineral water three months expenses analysis; electrical energy analysis of power, time and shift of working for each equipment and energy expenses calculation "on the tip" and "out of the tip"; equipment and installation maintenance expenses, office stuff and disposable stuff six months expenses analysis and, all calculations using monthly average. Finally, from groceries costs weighs were computed of each meal and the meal-unit was generated, obtaining the final cost by summing the cost of each meal with the product of its weight multiplied by the meal-unit. Conclusion:The present proposal shows a practical and reliable perspective for meal-cost calculation (AU).
Assuntos
Restaurantes/normas , Universidades , Custos e Análise de Custo , Alimentação Coletiva , Brasil , Relatos de Casos , RefeiçõesRESUMO
This paper seeks to contribute to the ongoing policy debate about mandated posting of health department hygiene ratings for establishments that sell food. Posted restaurant hygiene ratings, or 'scores on doors,' exemplify a public health transparency policy in the form of words, letters, numbers, or symbols displayed at entrances to food-serving establishments summarizing their most recent health inspection. After describing the scope of restaurant hygiene inspections and the problem of foodborne illness, this paper critically examines the 'mandation' debate on economic, practical, ethical, and legal aspects. It concludes that mandated posting of hygiene ratings, if done properly, is a potentially effective public policy that fosters transparency, population health, and informed consumer choice.
Assuntos
Fiscalização e Controle de Instalações/normas , Inocuidade dos Alimentos , Higiene/normas , Disseminação de Informação , Política Pública , Restaurantes/normas , Inspeção de Alimentos , Humanos , Estados UnidosRESUMO
Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000-2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants' practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.
Assuntos
Dieta Saudável/normas , Saúde Global/normas , Doenças não Transmissíveis/prevenção & controle , Política Nutricional , Obesidade/prevenção & controle , Tamanho da Porção/normas , Restaurantes/normas , Qualidade dos Alimentos , Guias como Assunto , HumanosRESUMO
INTRODUCTION: The nutrient profile of combination meals in large chain restaurants is not well understood. METHODS: Combination meals from 34 U.S. fast food and fast casual restaurants (lunch/dinner, n=1,113; breakfast, n=366) were identified from online menus in 2017-2018 and corresponding nutrition information for each menu item was obtained from a restaurant nutrition database (MenuStat). Three options for each combination meal were analyzed: (1) default (as advertised on menu), (2) minimum (low-calorie option), and (3) maximum (high-calorie option). In 2018, meal nutrient composition was compared with the Healthier Restaurant Meal Guidelines, and linear models examined to what extent each meal component (entrée, side, beverage) drove differences in nutrients across meal options. RESULTS: There was substantial variation across the default, minimum, and maximum options of lunch/dinner combination meals for calories (default,: 1,193 kilocalories;, minimum,: 767 kilocalories;, maximum,: 1,685 kilocalories), saturated fat (14 g, 11 g, 19 g), sodium (2,110 mg, 1,783 mg, 2,823 mg), and sugar (68 g, 10 g, 117 g). Most default meals exceeded the Healthier Restaurant Meal Guidelines for calories (97%) and sodium (99%); fewer exceeded the standards for saturated fat (50%) and total sugar (6%). Comparing the maximum and default lunch/dinner combination meals, beverages were the largest driver of differences in calories (178 kilocalories, 36% of difference) and sugar (46 g, 93% of difference), and entrées were the largest driver of differences in saturated fat (3 g, 59% of difference) and sodium (371 g, 52% of difference). Results were similar for breakfast meals. CONCLUSIONS: Combination meals offered by large U.S. chain restaurants are high in calories, sodium, saturated fat, and sugar, with most default meals exceeding recommended limits for calories and sodium.
Assuntos
Ingestão de Energia , Fast Foods/estatística & dados numéricos , Rotulagem de Alimentos/estatística & dados numéricos , Refeições , Restaurantes/estatística & dados numéricos , Fast Foods/normas , Rotulagem de Alimentos/normas , Guias como Assunto , Humanos , Política Nutricional , Valor Nutritivo , Restaurantes/normas , Estados UnidosRESUMO
OBJECTIVE: Antimicrobial resistance among the bacteria present in ready-to-eat foods like vegetable salads is an emerging concern today. The current study was undertaken to investigate the presence of multi-drug resistant extended-spectrum ß-lactamase (ESBL) producing E. coli and Salmonella spp. in raw vegetable salads served at hotels and restaurants in Bharatpur. A total of 216 salad samples were collected from three different grades of hotels and restaurants and examined for the presence of E. coli and Salmonella spp. in Microbiology laboratory of Birendra Multiple Campus by conventional microbiological techniques. RESULTS: Out of 216 samples, 66 samples (35.2%) showed the presence of Salmonella spp. whereas E. coli was recovered from 29 (13.4%) samples of which 3 samples harbored E. coli O157: H7. Antibiotic susceptibility testing revealed that 9 (13.6%) Salmonella and 4 (13.8%) E. coli isolates were detected as multi-drug resistant. Total ESBL producers reported were 5 (7.57%) Salmonella and 4 (13.8%) E. coli. The study also assessed a significant association between occurrence of E. coli and Salmonella with different grades of hotels and restaurants, personal hygiene and literacy rate of chefs and with the type of cleaning materials used to wash knives and chopping boards (p < 0.05). The findings suggest an immediate need of attention by the concerned authorities to prevent the emergence and transmission of food-borne pathogens and infections antimicrobial resistance among them.
Assuntos
Farmacorresistência Bacteriana Múltipla , Escherichia coli O157/isolamento & purificação , Saladas/microbiologia , Salmonella/isolamento & purificação , Verduras/microbiologia , beta-Lactamases/metabolismo , Antibacterianos/farmacologia , Escherichia coli O157/efeitos dos fármacos , Escherichia coli O157/metabolismo , Contaminação de Alimentos/prevenção & controle , Doenças Transmitidas por Alimentos/microbiologia , Doenças Transmitidas por Alimentos/prevenção & controle , Higiene das Mãos/normas , Habitação/normas , Habitação/estatística & dados numéricos , Humanos , Testes de Sensibilidade Microbiana , Nepal , Restaurantes/normas , Restaurantes/estatística & dados numéricos , Salmonella/efeitos dos fármacos , Salmonella/metabolismoRESUMO
Poor hand hygiene and food handling put consumers of restaurant and street food at risk of enteric disease, especially in low-income countries. This study aimed to collect hygiene indicators from a nationally representative sample of restaurants and street food vendors. The field team collected data from 50 rural villages and 50 urban administrative units (mahallas). We explored restaurant service staff, cook, and food vendor hygiene practices (N = 300 restaurants and 600 street food vendors), by observing hygiene facilities, food handling, and utensil cleaning. A qualitative assessment explored perceptions of hygiene related to food handling. During restaurant spot checks, 91% (273/300) had soap and water at handwashing location for customers but in only 33% (100) at locations convenient for restaurant staff. Among street food-vending stalls, 11% (68/600) had soap and water when observed. During 90-minute structured observations, cooks used soap to wash hands on 14/514 (3%) of occasions before food preparation, 6/82 (8%) occasions after cutting fish/meat/vegetables, 3/71 (4%) occasions before serving food, and 0/49 (0%) occasions) before hand-mashing food/salad preparation; no street food vendors washed hands with soap during these food-handling events. Most of the qualitative study participants perceived that customers select a vendor based on tastiness of the food, whereas no one mentioned the importance of food hygiene. The study demonstrates widespread poor hygiene and food-handling practices in restaurants and among food vendors. Based on our study findings, we proposed a food premises Hygiene Investigation Model to create action plans to improve food safety.
Assuntos
Comércio/estatística & dados numéricos , Indústria Alimentícia/normas , Higiene das Mãos , Higiene , Restaurantes/normas , Adulto , Bangladesh , Culinária , Feminino , Contaminação de Alimentos/análise , Manipulação de Alimentos , Indústria Alimentícia/estatística & dados numéricos , Inocuidade dos Alimentos , Humanos , Masculino , Pessoa de Meia-Idade , Pesquisa Qualitativa , Restaurantes/estatística & dados numéricosRESUMO
HIGHLIGHTS: Proper cold holding and date marking practices help control Lm growth in foods. Most restaurants had ≥1 instance of improper cold holding. Less than 50% of all cold holding observations were found to be out of compliance. Restaurants in areas requiring date marking of food were more likely to date mark. CFPM did not predict out-of-compliance observations when FSMS effects were considered.
Assuntos
Manipulação de Alimentos , Microbiologia de Alimentos , Inocuidade dos Alimentos , Listeria monocytogenes , Restaurantes , Manipulação de Alimentos/métodos , Manipulação de Alimentos/normas , Microbiologia de Alimentos/métodos , Inocuidade dos Alimentos/métodos , Restaurantes/organização & administração , Restaurantes/normas , Gestão da SegurançaRESUMO
O objetivo deste estudo foi realizar a auto-avaliação para a categorização de um serviço de alimentação, podendo classificar o mesmo segundo seu risco sanitário. Este artigo trata-se de um estudo de caso desenvolvido nos meses de outubro e novembro de 2018 em um restaurante comercial, no qual, aplicou-se a Lista de Avaliação, utilizada na categorização da Copa do Mundo FIFA/2014, para a auto-avaliação e futura categorização que acontecerá na cidade. Por conta das inadequações encontradas, o estabelecimento apresentou o selo de categoria C. Assim, mostrando que o local de estudo encontra-se dentros dos paramêtros de segurança sanitária, porem ainda é necessário corrigir algumas inadequações para a futura categorização final, podendo receber o selo de categoria A.
Assuntos
Humanos , Inocuidade dos Alimentos , Medição de Risco , Restaurantes/classificação , Restaurantes/normas , Lista de ChecagemRESUMO
O objetivo do presente estudo foi elaborar e aplicar uma lista de avaliação baseada nas Cinco Chaves Para Uma Alimentação Mais Segura, em um restaurante comercial. Este estudo trata-se de uma pesquisa descritiva desenvolvida em um restaurante comercial da cidade de Santa Maria RS. O trabalho se trata da elaboração, bem como, aplicação das Cinco Chaves Para Uma Alimentação Mais Segura na forma de lista de avaliação, nos meses de outubro e novembro de 2018. As principais inaquedações encontradas foram relacionadas a separação correta de alimentos crus e cozidos, além do item que prevê a cocção adequada dos alimentos, com isso, foi possível encontrar um percentual de adequação para Cinco Chaves Para Uma Alimentação Mais Segura de 78,95%. Pode-se perceber que, apesar de o local apresentar um bom porcentual de adequação, alguns itens que são de suma importância para a produção de um alimento seguro encontram-se inadequados, o que se mostra como uma fragilidade do local.