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1.
Waste Manag ; 117: 170-178, 2020 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-32861079

RESUMO

Consumer food waste during the consumption stage is usually generated in different settings (at home or out-of-home). Consumer food waste behavior has been the focus of substantial investigation in the search for the mitigation of food waste in households. However, researchers have not treated consumer food waste behavior in restaurants in much detail. This study aims to test an extended Theory of Planned Behavior by including price consciousness and food taste to understand the antecedents of food waste behavior in restaurants. An online survey provided quantitative data from 329 participants. The results showed that (1) the extended TPB model is useful in predicting consumer food waste behavior in restaurants with an improved variance in food waste behavior from 13% to 15%; (2) intention to reduce food waste and perceived behavioral control had a significant negative effect on food waste behavior; (3) food taste exerted a significant positive effect on food waste behavior; (4) attitudes towards food waste, perceived behavioral control and price consciousness positively affected intention to reduce food waste. The current study represents a further step towards understanding consumer food waste behavior in restaurants.


Assuntos
Eliminação de Resíduos , Restaurantes , Comportamento do Consumidor , Alimentos , Intenção
2.
Public Health Rep ; 135(5): 668-675, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32791024

RESUMO

OBJECTIVES: The Virginia Department of Health (VDH) identified an outbreak of Salmonella serotype Javiana infections in Virginia after a chili and chowder cook-off with 11 competitors and about 2500 attendees on September 30, 2017. The objectives of this study were to assess the extent of the outbreak and identify the most likely source of exposure. METHODS: To identify people with suspected Salmonella infection, VDH used press releases and social media posts to recruit event attendees to take an online survey about foods eaten at the cook-off and any gastrointestinal (GI) symptoms experienced. VDH defined a case as reported GI illness that occurred within 1 week after eating food from the cook-off. Confirmed cases required a clinical specimen culture positive for Salmonella. Probable cases reported diarrhea or related clinical symptoms. "Not ill" people did not report GI illness. Investigators calculated unadjusted relative risks of illness and performed stratified analysis to address potential confounding. Available food samples were tested for Salmonella. Environmental health specialists interviewed food handlers and inspected restaurants where 3 competitors had prepared food. RESULTS: Of 438 survey responses, 171 (39%) met the case definition. Of all chilies and chowders consumed, Chowder A was associated with the highest relative risk of illness (8.9; 95% CI, 5.7-13.7). A Chowder A sample tested positive for Salmonella serotype Javiana. The environmental investigation did not identify an original contamination source but did find deficiencies in maintaining safe cooking temperatures. CONCLUSIONS: Epidemiologic and laboratory findings indicated that Chowder A was the most likely cause of outbreak. Recommendations to prevent future outbreaks include preparation of all food on-site to ensure safe temperatures during food preparation and service.


Assuntos
Capsicum/microbiologia , Surtos de Doenças/estatística & dados numéricos , Contaminação de Alimentos/estatística & dados numéricos , Restaurantes/estatística & dados numéricos , Intoxicação Alimentar por Salmonella/epidemiologia , Humanos , Virginia/epidemiologia
3.
Food Res Int ; 136: 109472, 2020 10.
Artigo em Inglês | MEDLINE | ID: mdl-32846557

RESUMO

In the face of the COVID-19 pandemic, the commercial restaurant sector is struggling to organize itself. Resilience is crucial for a system to be able to respond adequately to events of this magnitude, and is aimed at the recovery and adaptation of the concerned sector in view of the adversities. In the commercial restaurant sector, resilience efforts are primarily intended to protect the health of both those who consume food and those who produce it. Amid the creative initiatives of individuals within their workplaces, restaurants, even unconsciously, seek to build resilience in the pandemic by applying the food safety practices recommended by the sanitary legislation and remaining economically active. Targeting public health preparedness, in this letter, we present an overview of the stages of resilience and their interaction with the COVID-19 pandemic in the context of commercial restaurants.


Assuntos
Infecções por Coronavirus , Manipulação de Alimentos , Inocuidade dos Alimentos , Pandemias , Pneumonia Viral , Saúde Pública , Restaurantes , Betacoronavirus , Comércio , Infecções por Coronavirus/epidemiologia , Infecções por Coronavirus/virologia , Contaminação de Alimentos , Doenças Transmitidas por Alimentos , Planejamento em Saúde , Humanos , Pneumonia Viral/epidemiologia , Pneumonia Viral/virologia
4.
Waste Manag ; 114: 263-273, 2020 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-32683242

RESUMO

Reducing food waste is necessary for achieving healthy diets and sustainable food systems due to its negative impacts on resource conservation, food security, and environmental, social and economic costs. This paper aim is to quantify the amount and types of food that is wasted by the consumers in different restaurant configurations. The second aim is to understand the reasons which lead them to waste food and the greenhouse gas emissions associated with the waste. To fulfil the aims, a mixed methodology was used, including primary data collection in restaurants for the quantification of food waste, interviewing consumers and staff, along with calculating the environmental impact from the waste using life cycle assessment. The results show that different incentives and levels of interaction in consumer's choice of food types exert influence on plate food waste. When incentive and interaction are low, the amount of food waste is larger. It is the case of a la carte restaurants. The best performance in the restaurant categories was when both incentive and level of interaction were higher. Buffet where the consumers pay by weight, therefore, is the configuration that generates less food waste on the consumer's plate. The main wasted products are rice and beans, followed by beef, and then other carbohydrates. The life cycle assessment indicated a carbon footprint varying from 128 to 324 g CO2 eq./plate from the wasted food. The result of the interviews showed that the food waste on the plate is not visible to consumers, since in the majority of cases, they believe that their food waste on the plate in the day of the observation was an exception. There is a large potential to reduce food waste by giving consumers the possibility to influence the serving to get the right portion size. Also, to further emphasize this behaviour by creating incentives for consumers only to serve as much food as they actually eat.


Assuntos
Eliminação de Resíduos , Restaurantes , Alimentos , Abastecimento de Alimentos , Humanos , Motivação
5.
Rev Bras Epidemiol ; 23: e200089, 2020.
Artigo em Inglês, Português | MEDLINE | ID: mdl-32725091

RESUMO

OBJECTIVE: To investigate the association between the alcohol outlet density in residential areas and the current and lifetime alcohol consumption, adjusted for individual and family factors. METHOD: Information from a three-stage household stratified probabilistic cluster sampling survey (census tract, household, adult and adolescent), conducted in Belo Horizonte, Brazil ("Health in BH", 2008-2009) and data of the establishments were obtained from official sources and subsequently georeferenced. The outcome was the adolescents' report of current and lifetime alcohol consumption. The exposure variable was the alcohol outlet density, defined as the number of establishments within a 200-meter range from the adolescents' residence. The association was estimated by Poisson regression adjusted by individual and family variables. RESULTS: In total, 601 adolescents aged 14 to 17 years were included in this study. Of these, 53.3% were males and 71.0% lived in a family with income up to five minimum wages. The prevalence of lifetime alcohol consumption was 57.0% (95%CI 51.5 - 62.6) and the current was 11.9% (95%CI 8.7 - 15.0). The multivariate analysis showed a significant association between current alcohol consumption and density of snack bars (PR = 1.13; 95%CI 1.03 - 1.24), bars (PR = 1.21; 95CI% 1.05 - 1.38), and restaurants (PR = 1.11; 95%CI 1.02 - 1.21). Significant interactions between density of establishments with sex and age were found. CONCLUSION: Current alcohol consumption may be enhanced by the availability of some types of establishments located within a range of 200 meters from the adolescents' residence.


Assuntos
Consumo de Bebidas Alcoólicas/epidemiologia , Comércio/estatística & dados numéricos , Características de Residência/estatística & dados numéricos , Adolescente , Brasil/epidemiologia , Feminino , Humanos , Masculino , Prevalência , Restaurantes/estatística & dados numéricos
6.
Goiânia; SES-GO; 2. rev; 12 jul 2020. 1-22 p.
Não convencional em Português | Coleciona SUS, CONASS, SES-GO | ID: biblio-1116580

RESUMO

Com o objetivo de estabelecer medidas de proteção para a contenção e disseminação do COVID-19 na liberação da retomada das atividades econômicas no Estado de Goiás - Brasil, estabelece protocolos para o retorno à operação de academias, quadras poliesportivas, treinamento esportivo profissional, instituições religiosas, shopping centers, shopping centers, restaurantes e similares, indústrias de abate e processamento de carnes, hotéis e similares, transporte público local, intermunicipal e interestadual, serviços de call center e call centers, salões de beleza e afins, para atividades esportivas quadras, piscinas e quadras em condomínios residenciais


In order to establish protective measures for the containment and dissemination of COVID-19 in the liberation of the resumption of economic activities in the State of Goiás - Brazil, it establishes protocols for returning to the operation of gyms, sports courts, professional sports training, religious institutions, shopping centers , Shopping centers, restaurants and the like, slaughtering and meat processing industries, hotels and the like, local, intercity and interstate public transportation, call center services and call centers, beauty salons and the like, for activities in sports courts, swimming pools and blocks in residential condominiums


Assuntos
Humanos , Medidas de Segurança , Esportes , Brasil/epidemiologia , Protocolos , Pandemias , Restaurantes , Piscinas , Indústria da Carne , Saneamento de Hotéis , Academias de Ginástica , Indústria de Laticínios , Centros de Embelezamento e Estética , Call Centers , Indústria de Embalagem de Carne
7.
Cent Eur J Public Health ; 28(2): 87-93, 2020 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-32592552

RESUMO

OBJECTIVES: Prevalence of obesity and overweight among children is rising worldwide. Thus, the importance of restaurants as food environments is also growing. Considering these developments, the present study describes and evaluates menus and meals offered to children in German full-service restaurants. METHODS: Using quota sampling procedure, a representative sample of German full-service restaurants was identified. The individual meals were then assessed, using the Children's Menu Assessment tool (CMA). A total of 500 restaurants and 1,877 individual meals were analyzed. RESULTS: On average, every menu included 3.76 ± 1.31 meals for children. The arithmetic mean of the CMA score was 0.73 ± 0.85. Around 80% of all offered meals were limited to eight typical dishes and over 50% included French fries or another form of fried potatoes. Not one of the meals included any nutritional information. Healthy entrees were never marked (e.g. by an optional qualitative information such as healthy food symbol or a healthier choice tag). Eighty-one percent of all the main components in the meals were rated as unhealthy and none of the meals used wholegrain products. The automatic inclusion of a drink and free refill options are both rather unusual in Germany, as well as the use of cartoon characters and product logos or giving away promotional toys. A positive correlation was found between the price of the food and its quality. The majority of dishes feature a high energy density while simultaneously having a low nutrient density. CONCLUSIONS: Overall, the range of food on offer for children in German restaurants is unhealthy and lacking in variety. There is an urgent need for improvement of both the menus themselves as well as the offered meals. Our study is not only by far the most comprehensive study, but also the study with the worst CMA score values worldwide.


Assuntos
Fast Foods , Refeições , Obesidade/prevenção & controle , Obesidade Pediátrica/prevenção & controle , Restaurantes/estatística & dados numéricos , Criança , Ingestão de Energia , Alimentos , Abastecimento de Alimentos , Alemanha , Humanos , Planejamento de Cardápio , Jogos e Brinquedos
8.
Artigo em Inglês | MEDLINE | ID: mdl-32517293

RESUMO

The purpose of this study is to apply the concept of a green image in order to explore how to form behavioral intentions in the context of eco-friendly edible insect restaurants. This study analyzed 444 samples collected in South Korea in order to evaluate the theoretical model including 12 hypotheses. The data analysis results showed that a green image has a positive influence on attitude. In addition, attitude helps to increase desire, which in turn positively affects two sub-dimensions of behavioral intentions, such as intentions to use and word-of-mouth intentions.


Assuntos
Insetos Comestíveis , Restaurantes , Animais , Atitude , Intenção , República da Coreia , Desenvolvimento Sustentável , Viagem
9.
Artigo em Inglês | MEDLINE | ID: mdl-32475209

RESUMO

Grilling restaurants are a major contributor to airborne particulate matter (PM) in metropolitan areas. In this study, the removal of PM during the grilling of pork belly using an orifice scrubber, which is a form of gas-induced spray scrubber, was assessed. During grilling, the particle mass concentration was the highest for 1.0 < PM ≤ 2.5 µm (55.5% of total PM emissions), followed by 0.5 < PM ≤ 1.0 (27.1%), PM ≤ 0.5 (10.7%), and PM > 2.5 µm (7.0%). The PM removal efficiency of the orifice scrubber at a gas flow of 4.5 m3 min-1 was > 99.7% for PM ≥ 2.5 µm, 89.4% for 1.0 < PM ≤ 2.5 µm, 62.1% for 0.5 < PM ≤ 1.0, and 36.5% for PM ≤ 0.5 µm. Although further research is necessary to optimize its use, the orifice scrubber offers a user-friendly technology for the control of PM in small grilling restaurants because of its simple design, uncomplicated operation, and satisfactory PM removal performance.


Assuntos
Poluentes Atmosféricos/isolamento & purificação , Poluição do Ar/prevenção & controle , Material Particulado/isolamento & purificação , Restaurantes , Gerenciamento de Resíduos/instrumentação , Animais , Culinária , Tamanho da Partícula , Carne Vermelha , República da Coreia , Suínos
11.
Goiânia; SES-GO; 30 jun 2020. 1-14 p. (Nota Informativa, 2).
Monografia em Português | Coleciona SUS, CONASS, SES-GO | ID: biblio-1116029

RESUMO

As medidas recomendadas na Nota Informativa n° 2 são voltadas ao combate da COVID-19, visam, principalmente, a prevenção e o controle contra o novo coronavírus (SARS CoV-2), reduzindo os riscos à saúde humana, aplicáveis em serviços de restaurantes e congêneres. Apresenta recomendações adequadas no cenário de transmissão coletiva do vírus, quanto a higienização das mãos, uso de equipamentos de proteção individual, distanciamento, disposição de mesas e cadeiras, ventilação ambiental, apresentação e manuseio dos cardápios, proteção dos talheres, embalagens individualizadas para molhos e temperos, recomendações na manipulação/preparo dos alimentos, recomendações sobre os cuidados durante os procedimentos de limpeza e desinfecção e sobre serviços delivery


The measures recommended in Informative Note No. 2 are aimed at combating COVID-19, mainly aiming at the prevention and control against the new coronavirus (SARS CoV-2), reducing the risks to human health, applicable in restaurant services and the like. It presents appropriate recommendations in the scenario of collective transmission of the virus, regarding hand hygiene, use of personal protective equipment, distance, arrangement of tables and chairs, environmental ventilation, presentation and handling of menus, protection of cutlery, individual packaging for sauces and spices, recommendations on food handling / preparation, recommendations on care during cleaning and disinfection procedures and delivery services


Assuntos
Humanos , Restaurantes , Vírus , Desinfecção , Infecções por Coronavirus/prevenção & controle , Coronavirus , Transmissão de Doença Infecciosa/prevenção & controle , Risco à Saúde Humana , Prevenção de Doenças , Higiene das Mãos , Equipamento de Proteção Individual , Manipulação de Alimentos , Serviço de Limpeza , Proteção
12.
Goiânia; SES-GO; 30 jun 2020. 1-9 p. (Nota Informativa, 1).
Monografia em Português | Coleciona SUS, CONASS, SES-GO | ID: biblio-1116014

RESUMO

As medidas recomendadas na Nota Informativa nº 1, voltadas ao combate da COVID-19, visam, principalmente, a prevenção e o controle contra o novo coronavírus (SARS CoV-2), reduzindo os riscos à saúde humana. De acordo com o Decreto nº. 9685, de 29 de junho de 2020, do Governo do Estado de Goiás, que dispõe sobre a decretação de situação de emergência na saúde pública no Estado, em razão da disseminação do novo coronavírus, os hotéis e correlatos, podem funcionar respeitando o limite de 65% (sessenta e cinco por cento) da capacidade de acomodação, podendo abrigar aqueles que atuam na prestação de serviços públicos ou privados considerados essenciais ou para fins de tratamento de saúde, ficando autorizado o uso de restaurantes exclusivamente para os hóspedes, devendo ser observadas, as medidas de prevenção e controle, com recomendações sobre os cuidados durante os procedimentos de limpeza e desinfecção, recomendações para a saúde do trabalhador, higienização da mãos e uso de máscaras


The measures recommended in Informative Note 1, aimed at combating COVID-19, aim mainly at preventing and controlling the new coronavirus (SARS CoV-2), reducing risks to human health. According to Decree no. 9685, of June 29, 2020, of the Government of the State of Goiás, which provides for the decree of an emergency situation in public health in the State, due to the dissemination of the new coronavirus, hotels and correlates, can work respecting the limit of 65% (sixty-five percent) of the accommodation capacity, being able to house those who work in the provision of public or private services considered essential or for health treatment purposes, with the use of restaurants exclusively for guests being authorized, and must be observed , prevention and control measures, with recommendations on care during cleaning and disinfection procedures, recommendations for worker health, hand hygiene and the use of masks


Assuntos
Humanos , Saúde do Trabalhador , Infecções por Coronavirus , Saneamento de Hotéis , Risco à Saúde Humana , Prevenção de Doenças , Restaurantes , Controle de Doenças Transmissíveis , Higiene das Mãos
15.
Lima; Perú. Ministerio de Salud; 20200500. 7 p. tab.
Monografia em Espanhol | LILACS, MINSAPERU | ID: biblio-1095753

RESUMO

El documento describe las condiciones sanitarias que deben cumplir los restaurantes y servicios afines que cuentan con la modalidad del servicio a domicilio de alimentos preparados culinariamente que son entregados a domicilio o para llevar, que ponen en riesgo la salud pública.


Assuntos
Restaurantes , Perfis Sanitários , Alimentos Preparados
16.
JAMA ; 323(17): 1642, 2020 05 05.
Artigo em Inglês | MEDLINE | ID: mdl-32369117
17.
Sci Total Environ ; 728: 138939, 2020 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-32361112

RESUMO

When dietary habits are analyzed in the framework of school catering services, nutritional indicators are essential criteria in the definition of menus, but attention should also be paid to the associated environmental impacts. It is especially relevant to assess food patterns in nursery schools when consumption habits are most strongly implemented, and they must be healthy and sustainable. With the aim of evaluating the main environmental indicators: Carbon and water footprints (CF and WF), ten menus consisting of lunch and afternoon snack were evaluated, which comprise a wide range of food categories (fruits and vegetables, starch-based products, milk and milk products, non-dairy sources of protein, and others). The CF of the menus varied considerably according to their composition, with beef-rich menus having the worst profile (up to 2.24 kg CO2/menu and 0.39 kg CO2/100 kcal). Regarding the WF, meals rich on animal-based products also entailed water implications and mainly associated with the consumption of beef. Green WF and blue WF are responsible for 88% of the contributions to this indicator, on average. The WF indicator reaches up to 1271 L·menu-1 and 223 L/100 kcal for a menu containing beef meat. This study confirms the effect on CF and WF from animal-based products, specifically beef meat and dairy products. The findings of the study can be useful to make recommendations not only to consumers on reducing the environmental impacts from food production and consumption, but also to design balanced menus with better environmental scores based on the combination of low and high footprint food products, always providing the necessary energy and nutrients, an unquestionable issue in toddlers and pre-school children whose need to follow balanced and healthy diets, being meat an important foodstuff.


Assuntos
Restaurantes , Escolas Maternais , Animais , Bovinos , Dieta , Refeições , Instituições Acadêmicas , Verduras
18.
Epidemiol Infect ; 148: e100, 2020 05 11.
Artigo em Inglês | MEDLINE | ID: mdl-32389136

RESUMO

Salmonella is a leading cause of foodborne outbreaks in Taiwan. On 27 April 2018, a salmonellosis outbreak among customers of a restaurant was reported to the Taiwan CDC. We investigated the outbreak to identify infection sources and prevent further transmission. We interviewed ill customers and their dining companions. We conducted a case-control study to identify foods associated with the illness. Case-patients were those who had diarrhoea within 72 h after eating at the restaurant during 16-27 April 2018. Specimens, food samples and environmental samples were collected and tested for enteric pathogens. Salmonella isolates were analysed with pulse-field gel electrophoresis and whole-genome sequencing. We inspected the restaurant sanitation and reviewed kitchen surveillance camera recordings. We identified 47 case-patients, including one decedent. Compared with 44 controls, case-patients were more likely to have had a French toast sandwich (OR: 102.4; 95% CI: 18.7-952.3). Salmonella Enteritidis isolates from 16 case-patients shared an indistinguishable genotype. Camera recordings revealed eggshell contamination, long holding time at room temperature and use of leftovers during implicated food preparation. Recommendations for restaurant egg-containing food preparation are to use pasteurised egg products and ensure a high enough cooking temperature and long enough cooking time to prevent Salmonella contamination.


Assuntos
Surtos de Doenças , Restaurantes , Infecções por Salmonella/epidemiologia , Salmonella enteritidis/isolamento & purificação , Gravação em Vídeo , Ovos/microbiologia , Microbiologia de Alimentos , Genótipo , Humanos , Razão de Chances , Salmonella enteritidis/genética , Taiwan/epidemiologia
19.
Public Health Nutr ; 23(12): 2253-2255, 2020 08.
Artigo em Inglês | MEDLINE | ID: mdl-32349856

RESUMO

Increased consumption of food outside the home means that the nutritional content of meals served in restaurants now makes a significant contribution to overall diet. Children's menus in restaurants, usually aimed at those aged 10 years and younger, are frequently high in energy, fat, salt, sugar and lack variety. The food and drink on children's menus are often bundled together as a combo or meal deal that may be convenient to order and sometimes, but not always, cheaper. Bundling has the potential to add additional foods that may not have been selected individually thus increasing the amount ordered and consumed. Substituting some meal deal items for healthier options has the potential to make it easier to eat well when eating outside the home and improve dietary intakes. However, the impact of such measures on child health has yet to be fully explored.


Assuntos
Refeições , Restaurantes , Criança , Dieta , Humanos , Estado Nutricional
20.
PLoS One ; 15(5): e0232132, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32369517

RESUMO

A risk assessment was conducted to assess the risk of ASFV entry into Japan through pork products illegally brought in by air passengers from China and fed to pigs in Japan. Scenario tree modelling was used with the following entry and exposure pathway considered to be the most likely route of ASF entry: an ASFV infected pork product is illegally brought into Japan by air travellers from China; this pork product is then used in a restaurant where scrap waste is recycled for animal feed and subsequently fed to pigs without being heat-treated. Input parameter values were based on surveys conducted by the authors, scientific data gathered from the literature and official data published by government agencies. The annual probability of ASFV entry into Japan via this pathway was predicted to be 0.20 (90% prediction interval: 0.00-0.90). The wide prediction interval was mainly caused by the uncertainty regarding the dose response relation of ASFV, followed by the probability of an ASF infected pig dying on affected farms, the loading of ASFV in an infected pig and the probability of an illegally imported pork product being heat-treated in China and used in restaurants. The results of scenario analysis revealed that the annual probability of ASFV entry into Japan will increase with an increase in the number of ASF affected farms in China. The probability of ASFV entry will increase substantially even if only a small proportion of Ecofeed is not heat-treated during the production process. The probability will decrease if an increased proportion of farms that feed swill apply heat-treatment before feeding swill to their pigs. These findings indicate that stringent application of heat-treatment of Ecofeed and swill is key to protecting the Japanese pig industry from the introduction of ASFV.


Assuntos
Vírus da Febre Suína Africana , Febre Suína Africana/transmissão , Viagem Aérea , Carne de Porco/virologia , Suínos , Ração Animal/virologia , Criação de Animais Domésticos , Animais , China , Temperatura Alta , Japão , Probabilidade , Restaurantes , Medição de Risco
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