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1.
Appetite ; 182: 106451, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36610541

RESUMO

Menu energy labelling has been implemented as a public health policy to promote healthier dietary choices and reduce obesity. However, it is unclear whether the influence energy labelling has on consumer behaviour differs based on individuals' demographics or characteristics and may therefore produce inequalities in diet. Data were analysed from 12 randomized control trials (N = 8508) evaluating the effect of food and drink energy labelling (vs. labelling absent) on total energy content of food and drink selections (predominantly hypothetical) in European and US adults. Analyses examined the moderating effects of participant age, sex, ethnicity/race, education, household income, body mass index, dieting status, food choice motives and current hunger on total energy content of selections. Energy labelling was associated with a small reduction (f2 = 0.004, -50 kcal, p < 0.001) in total energy selected compared to the absence of energy labelling. Participants who were female, younger, white, university educated, of a higher income status, dieting, motivated by health and weight control when making food choices, and less hungry, tended to select menu items of lower energy content. However, there was no evidence that the effect of energy labelling on the amount of energy selected was moderated by any of the participants' demographics or characteristics. Energy labelling was associated with a small reduction in energy content of food selections and this effect was similar across a range of participants' demographics and characteristics. These preliminary findings suggest that energy labelling policies may not widen existing inequalities in diet.


Assuntos
Comportamento do Consumidor , Ingestão de Energia , Adulto , Humanos , Feminino , Masculino , Rotulagem de Alimentos , Restaurantes , Dieta , Preferências Alimentares
2.
Nutrients ; 15(2)2023 Jan 13.
Artigo em Inglês | MEDLINE | ID: mdl-36678275

RESUMO

The community food environment has potential influences on community members' dietary health outcomes, such as obesity and Type II diabetes. However, most existing studies evaluating such health effects neglect human mobility. In food patrons' daily travels, certain locations may be preferred and patronized more frequently than others. This behavioral uncertainty, known as the selective daily mobility bias (SDMB), is less explored in community-food-environment research. In this paper, we aim to confirm the existence of the SDMB by systematically exploring the large-scale GPS-based restaurant-visit patterns in the Greater Harford region, Connecticut. Next, we explore the restaurant and neighborhood characteristics that are associated with the restaurant-visit patterns. Our primary results demonstrate that (1) most restaurant customers originate from areas outside of the census tract where the restaurant is located, and (2) restaurants located in socially vulnerable areas attract more customers in total, more customers from local areas, and more customers from other socially vulnerable areas. These results confirm the relevance of the SDMB to the community food environment, and suggest ways that the SDMB can be moderated by an uneven socio-economic landscape. The findings demonstrate the necessity of incorporating human-mobility data into the study of the community food environment.


Assuntos
Diabetes Mellitus Tipo 2 , Humanos , Connecticut , Dieta , Obesidade , Restaurantes
3.
Nutrients ; 15(2)2023 Jan 16.
Artigo em Inglês | MEDLINE | ID: mdl-36678337

RESUMO

No study has investigated the effect of the COVID-19 pandemic on the public's interest in using energy labelling on restaurant menus. This study explores the effects of the COVID-19 pandemic on the public interest in using energy labelling on restaurant menus and meal delivery applications and the impact of energy-labelling availability on food choices during the COVID-19 pandemic in Saudi Arabia. An online questionnaire was completed by 1657 participants aged ≥ 18 years. Before the COVID-19 pandemic, 32% of customers visited a restaurant 2-4 times/week. However, during the pandemic, 35% of customers visited a restaurant only once per week. There was no difference in interest in reading energy labelling or using meal delivery applications before and during the pandemic. During the COVID-19 pandemic, about 55% of restaurant customers reported that they had noticed energy labelling, with 42% of them being influenced by the energy-labelling information. Regarding energy information on food delivery applications, 40% of customers noticed energy labelling when using the applications, with 33% of them being affected by the energy labelling. Customer interest in reading about energy on restaurant menus during the pandemic did not change significantly from the level of interest before the pandemic. The interest expressed by the public in using the energy labelling was low both before and during the COVID-19 pandemic.


Assuntos
COVID-19 , Ingestão de Energia , Humanos , Pandemias , Restaurantes , Rotulagem de Alimentos , COVID-19/epidemiologia , COVID-19/prevenção & controle , Refeições
4.
Artigo em Inglês | MEDLINE | ID: mdl-36673753

RESUMO

Foodborne diseases in food facilities are a major public health problem, due mostly to the limited surveillance and educational level of food-handling workers. This study was conducted in 220 food service locations in Montenegro. Participants' behaviour was assessed by a survey using the specifically designed structured questionnaire, administered before and after the training. To determine the effect of the training on the performance of food handlers, a microbiological analysis of food contact surfaces and food handlers' hands was also performed. The behaviour of food handlers, viewed as a whole, is unacceptable. There was a statistically significant difference (<0.05) among participants who completed catering school compared with those who did not, regarding hand washing. The type of facility in which participants worked (restaurant, bakery, or pastry shop) revealed statistically significant differences (<0.05) in relation to hand washing, that is, restaurant employees had better habits than those from bakeries and pastry shops. Before the training, participants showed acceptable behaviour regarding hand hygiene, but it was much better after the training. Results of microbiological analyses of food contact surfaces and food handlers' hands indicated better results after the education, especially with regard to hand swabs. The results of this study indicate the importance of education to improve food handling practices among food handlers, which might also decrease the possibilities for contamination of food.


Assuntos
Inocuidade dos Alimentos , Doenças Transmitidas por Alimentos , Humanos , Montenegro , Doenças Transmitidas por Alimentos/epidemiologia , Alimentos , Manipulação de Alimentos/métodos , Restaurantes
5.
Environ Monit Assess ; 195(2): 346, 2023 Jan 31.
Artigo em Inglês | MEDLINE | ID: mdl-36717515

RESUMO

Food waste has been considered a global problem due to its adverse impacts on food security, the environment, and the economy; hence needs urgent attention and action. Its generation is expected to increase as the world population grows rapidly, leading to more global waste. This study sought the impacts of the COVID-19 outbreak on the 1-week operation of selected casual dining restaurants in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka) of Peninsular Malaysia, as the local community adjusted to life with COVID-19. The food waste in this study was classified into three categories: preparation loss, serving loss, and customer's plate waste. Our material flow analysis revealed that the highest food loss at these locations came from preparation loss (51.37%), followed by serving loss (30.95%), and preparation loss (17.8%). Meanwhile, the total average electricity consumption and its carbon footprint for Ampang were 127 kWh and 13.87 kgCO2e, Kota Bharu 269.8 kWh and 29.47 kgCO2e, and Jasin 142.2 kWh and 15.54 kgCO2e, respectively. As for water, Ampang exhibited 22.93 m3 total average consumption and 7.91 kgCO2e greenhouse emissions from this source, Jasin consuming 17.11 m3 of water and releasing 5.88 kgCO2e of carbon footprint, while Kota Bharu emitted 20.21 kgCO2e of greenhouse gases from its 58.71 m3 water consumption. Our findings indicate a major 'food leak' at the preparation stage, from which the waste could be utilised as livestock feed, and that electricity consumption is a greater carbon emitter than water consumption, suggesting a need for improvement to the kitchen practices and equipment.


Assuntos
COVID-19 , Eliminação de Resíduos , Humanos , Alimentos , Restaurantes , Malásia/epidemiologia , Pandemias , COVID-19/epidemiologia , Monitoramento Ambiental , Pegada de Carbono , Água
6.
BMC Public Health ; 23(1): 72, 2023 Jan 10.
Artigo em Inglês | MEDLINE | ID: mdl-36627591

RESUMO

BACKGROUND: Evidence for an association between the local food environment, diet and diet-related disease is mixed, particularly in the UK. One reason may be the use of more distal outcomes such as weight status and cardiovascular disease, rather than more proximal outcomes such as food purchasing. This study explores associations between food environment exposures and food and drink purchasing for at-home and out-of-home (OOH) consumption. METHODS: We used item-level food and drink purchase data for London and the North of England, UK, drawn from the 2019 Kantar Fast Moving Consumer Goods panel to assess associations between food environment exposures and household-level take-home grocery (n=2,118) and individual-level out-of-home (n=447) food and drink purchasing. Density, proximity and relative composition measures were created for both supermarkets and OOH outlets (restaurants and takeaways) using a 1 km network buffer around the population-weighted centroid of households' home postcode districts. Associations between food environment exposure measures and frequency of take-home food and drink purchasing, total take-home calories, calories from fruits and vegetables, high fat, salt and sugar products, and ultra-processed foods (UPF), volume of take-home alcoholic beverages, and frequency of OOH purchasing were modelled using negative binomial regression adjusted for area deprivation, population density, and individual and household socio-economic characteristics. RESULTS: There was some evidence for an inverse association between distance to OOH food outlets and calories purchased from ultra-processed foods (UPF), with a 500 m increase in distance to the nearest OOH outlet associated with a 1.1% reduction in calories from UPF (IR=0.989, 95%CI 0.982-0.997, p=0.040). There was some evidence for region-specific effects relating to purchased volumes of alcohol. However, there was no evidence for an overall association between food environment exposures and take-home and OOH food and drink purchasing. CONCLUSIONS: Despite some evidence for exposure to OOH outlets and UPF purchases, this study finds limited evidence for the impact of the food environment on household food and drink purchasing. Nonetheless, region-specific effects regarding alcohol purchasing indicate the importance of geographical context for research and policy.


Assuntos
Bebidas , Comércio , Meio Ambiente , Alimentos , Humanos , Estudos Transversais , Dieta , Ingestão de Energia , Fast Foods , Restaurantes , Comércio/estatística & dados numéricos , Reino Unido
7.
Appetite ; 182: 106432, 2023 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-36549366

RESUMO

People are increasingly eating out in restaurants, where meals tend to be higher in calories, less nutritious, and contain more meat. In this paper, we argue that differences in the motivational processes underlying people's food choices could help to explain why food choices made in restaurants are typically unhealthier and less sustainable than at home. Using online survey data from 301 Dutch participants, we compared the influence of stable personal values and transient food choice motives on the healthiness and sustainability of meals chosen in a hypothetical choice task, which was geared to the home and restaurant consumption contexts. As expected, participants opted for unhealthy and meat-based meals more often in the restaurant than the home context. Conservation values related negatively and self-transcendence values positively to choosing sustainable meals both in the home and in the restaurant context, although the relation with self-transcendence values was significantly weaker in the restaurant context. Also, taste and social eating were considered more important for choosing restaurant meals, while health was a more important motive for food choices at home. Finally, model comparisons revealed that motives were better predictors of healthy meal choices in both contexts, while the influence of values and motives on sustainable meal choices was more similar. In conclusion, the results from the present study enhance our understanding of differences between choosing home and restaurant meals by providing an account of the values and motives associated with the healthiness and sustainability of home and restaurant meal choices.


Assuntos
Preferências Alimentares , Restaurantes , Humanos , Ingestão de Energia , Refeições , Inquéritos e Questionários
8.
Nutrients ; 14(24)2022 Dec 14.
Artigo em Inglês | MEDLINE | ID: mdl-36558472

RESUMO

Restaurant food is one of the important sources of sodium intake in China. We aimed to determine whether a restaurant-based comprehensive intervention program may induce lower sodium content in restaurant food. A randomized controlled trial was implemented between 2019 and 2020 in 192 restaurants in China. After baseline assessment, the restaurants were randomly assigned to either an intervention or a control group (1:1). Comprehensive activities designed for intervention restaurants were conducted for one year. The primary outcome was the difference in change of sodium content estimated by the mean values of five best-selling dishes for each restaurant, from baseline to the end of the trial between groups. In total, 66 control restaurants and 80 intervention restaurants completed the follow-up assessment. The average sodium content of dishes at baseline was 540.9 ± 176.8 mg/100 g in control and 551.9 ± 149.0 mg/100 g in intervention restaurants. The mean effect of intervention after adjusting for confounding factors was -43.63 mg/100 g (95% CI: from -92.94 to 5.66, p = 0.08), representing an 8% reduction in sodium content. The restaurant-based intervention led to a modest but not significant reduction in the sodium content of restaurant food. There is great urgency for implementing effective and sustainable salt reduction programs, due to the rapid increase in the consumption of restaurant food in China.


Assuntos
Restaurantes , Sódio na Dieta , Sódio , Sódio na Dieta/análise , Fast Foods , China
9.
PLoS One ; 17(12): e0278876, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-36516175

RESUMO

This study examined the stock market response of the Japanese restaurant industry to the announcement of the self-restraint request and subsidy for restaurants by the Japanese government during the coronavirus outbreak. Using the event study approach, it was found that the market reacted negatively to the self-restraint request and positively to the subsidy for restaurants. Following the announcement of the self-restraint request, investors in the restaurant industry responded positively to the government's stringent policy responses. Conversely, following the announcement on the "dining-out" subsidy, investors reacted negatively to the stringent government policies. Our findings provide useful information for policy makers and practitioners to mitigate losses in the hospitality industry during the pandemic.


Assuntos
COVID-19 , Restaurantes , Humanos , Japão/epidemiologia , COVID-19/epidemiologia , Pandemias
10.
Artigo em Inglês | MEDLINE | ID: mdl-36497855

RESUMO

Service value is a crucial dominant indicator in customer decision-making. However, there is a lack of hospitality literature that investigates the multi-dimensional service value in emerging markets. Thus, this study aims to create a multi-dimensional scale for service value and to analyze how different service value dimensions affect customers repurchase intentions at fast-food restaurants. We make a conceptual framework with eight constructs, including service value and repurchase intention. A self-administrated questionnaire is used to gather empirical data from fast-food restaurant customers in Egypt. We employ confirmatory factor analysis to extract the model's reliability and validity. Moreover, we use a structural equation model to extract the model regressions and correlations using AMOS software. We find that each of the eight proposed service value variables impacts fast-food restaurant customers' repurchase intention. However, the factors that strongly influence customers' preferences to make more purchases are service equity, confidence benefits, service quality, and service reputation. We contribute to the literature on hospitality customer value and repurchasing intentions by presenting a comprehensive multi-dimensional service value framework that affects customers' repurchase intentions in fast-food restaurants. Practically, eight service value variables can help managers of fast-food restaurants meet customer needs and gain a competitive advantage. We suggest many crucial recommendations to restaurant managers regarding the priority of the service value constructs. For example, managers should consider service equity, service quality, and service reputations as a priority of the restaurant service value.


Assuntos
Comportamento do Consumidor , Restaurantes , Reprodutibilidade dos Testes , Fast Foods , Intenção
11.
Artigo em Inglês | MEDLINE | ID: mdl-36554607

RESUMO

Consumption of raw or undercooked meat is responsible for 2.3 million foodborne illnesses yearly in Europe alone. The greater part of this illness is associated with beef meat, which is used in many traditional dishes across the world. Beneath the low microbiological quality of beef lies (pathogenic) bacterial contamination during primary production as well as inadequate hygiene operations along the farm-to-fork chain. Therefore, this study seeks to understand the microbiological quality pathway of minced beef processed for fast-food restaurants over three years using an artificial neural network (ANN) system. This simultaneous approach provided adequate precision for the prediction of a microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an ANN model was developed to predict the microbiological profile of beef minced meat in fast-food restaurants according to meat and storage temperatures, butcher identification, and working shift. Predictive challenges were identified and included standardized microbiological analyses that are recommended for freshly processed meat. The obtained predictive models (an overall r2 of 0.867 during the training cycle) can serve as a source of data and help for the scientific community and food safety authorities to identify specific monitoring and research needs.


Assuntos
Produtos da Carne , Carne Vermelha , Animais , Bovinos , Restaurantes , Microbiologia de Alimentos , Carne/análise , Inocuidade dos Alimentos , Carne Vermelha/microbiologia , Produtos da Carne/microbiologia
12.
Artigo em Inglês | MEDLINE | ID: mdl-36497516

RESUMO

A hotel is interested that the guest buys from it not only accommodation, but also catering services, preferably an all-inclusive option. However, many tourists choose only accommodation or accommodation with breakfast, and dinners and other things are purchased outside the place of accommodation. Therefore, it is important to know the eating behavior of tourists, and what hotels must do to make guests want to use food services at the place of accommodation. The purpose of this article is to show the reasons for not buying full meals at hotels during vacations by the inhabitants of Poland. The study used the diagnostic survey method with the help of the direct survey technique. A proprietary survey questionnaire was developed. The direct survey was conducted among 3071 tourists across the country. The study was conducted in 2019-2020. For data analysis, a discriminant function was chosen to examine the differences between groups based on a set of selected independent variables. When buying tourist holidays in travel agencies, 32.40% of Poles bought the all-inclusive option, 33.15% bought breakfast and dinner, 12.47% bought breakfast only, while 21.98%, bought accommodation without any food. For tourists who did not buy any meals at the hotel, the most important factors for eating out were mainly unwillingness to adapt to the hours of serving meals at the place of accommodation, and the desire to control the quality of raw materials needed for preparation of individual dishes. Among hotel guests who only had breakfast at the hotel, the main reasons for eating lunch and dinner outside of the hotel were the desire to try local dishes in regional restaurants, to get to know different restaurants, and to eat meals made entirely of ecological materials. A big barrier to buying meals in a hotel was the lack of offering dietetic dishes or their too high price. Older people dined out because of the lack of dietary dishes or their too high price and because they look for restaurants that serve meals prepared from ecological ingredients. Younger people, on the other hand, did not dine at the hotel because they did not want the hours of serving meals at the hotel to limit their sightseeing in the city and surroundings.


Assuntos
Comportamento Alimentar , Refeições , Humanos , Idoso , Restaurantes , Desjejum , Almoço , Dieta
13.
JAMA Netw Open ; 5(12): e2248320, 2022 12 01.
Artigo em Inglês | MEDLINE | ID: mdl-36574248

RESUMO

Importance: There is increasing interest in strategies to encourage more environmentally sustainable food choices in US restaurants through the use of menu labels that indicate an item's potential impact on the world's climate. Data are lacking on the ideal design of such labels to effectively encourage sustainable choices. Objective: To test the effects of positive and negative climate impact menu labels on the environmental sustainability and healthfulness of food choices compared with a control label. Design, Setting, and Participants: This randomized clinical trial used an online national US survey conducted March 30 to April 13, 2022, among a nationally representative sample of adults (aged ≥18 years) from the AmeriSpeak panel. Data were analyzed in June to October 2022. Interventions: Participants were shown a fast food menu and prompted to select 1 item they would like to order for dinner. Participants were randomized to view menus with 1 of 3 label conditions: a quick response code label on all items (control group); green low-climate impact label on chicken, fish, or vegetarian items (positive framing); or red high-climate impact label on red meat items (negative framing). Main Outcomes and Measures: The main outcome was an indicator of selecting a sustainable item (ie, one without red meat). Secondary outcomes included participant health perceptions of the selected item and the Nutrition Profile Index (NPI) score of healthfulness. Results: Among 5049 participants (2444 female [51.6%]; 789 aged 18-29 years [20.3%], 1532 aged 30-44 years [25.9%], 1089 aged 45-59 years [23.5%], and 1639 aged ≥60 years [30.4%]; 142 Asian [5.3%], 611 Black [12.1%], and 3197 White [63.3%]; 866 Hispanic [17.2%]), high- and low-climate impact labels were effective at encouraging sustainable selections from the menu. Compared with participants in the control group, 23.5% more participants (95% CI, 13.7%-34.0%; P < .001) selected a sustainable menu item when menus displayed high-climate impact labels and 9.9% more participants (95% CI, 1.0%-19.8%; P = .03) selected a sustainable menu item when menus displayed low-climate impact labels. Across experimental conditions, participants who selected a sustainable item rated their order as healthier than those who selected an unsustainable item, according to mean perceived healthfulness score (control label: 3.4 points; 95% CI, 3.2-3.5 points vs 2.5 points; 95% CI, 2.4-2.6 points; P < .001; low-impact label: 3.7 points; 95% CI, 3.5-3.8 points vs 2.6 points; 95% CI, 2.5-2.7 points; P < .001; high-impact label: 3.5 points; 95% CI, 3.3-3.6 points vs 2.7 points; 95% CI, 2.6-2.9 points; P < .001). Participants in the high-climate impact label group selected healthier items according to mean (SE) NPI score (54.3 [0.2] points) compared with those in the low-climate impact (53.2 [0.2] points; P < .001) and control (52.9 [0.3] points; P < .001) label groups. Conclusions and Relevance: This randomized clinical trial's findings suggest that climate impact menu labels, especially negatively framed labels highlighting high-climate impact items (ie, red meat), were an effective strategy to reduce red meat selections and encourage more sustainable choices. Trial Registration: ClinicalTrials.gov Identifier: NCT05482204.


Assuntos
Ingestão de Energia , Fast Foods , Humanos , Feminino , Mudança Climática , Preferências Alimentares , Restaurantes
14.
BMC Public Health ; 22(1): 2132, 2022 11 19.
Artigo em Inglês | MEDLINE | ID: mdl-36403009

RESUMO

BACKGROUND: Today, the popularization of mobile internet technology has enabled the public's need for food convenience and diversity arising from modern fast-paced lifestyles to be met at a relatively low cost. The digital age of the restaurant industry has arrived. Online food delivery (OFD) is rapidly developing globally. However, the public's awareness of the nutritional quality of food through OFD and their knowledge of dietary nutrition remain to be investigated. METHODS: In the context of China, this study attempts to evaluate the nutritional quality of best-selling OFD set meals (i.e., meal combos) based on the current official Chinese dietary guidelines 2022. It accomplishes this by collecting data on popular OFD restaurants among consumers in 115 Chinese universities from the restaurants' delivery addresses. Moreover, 20,430 valid questionnaires were collected online from undergraduates, graduate students, and other young groups aged 18-30 throughout China for descriptive analysis to investigate consumers' perceptions of the nutritional quality of food through OFD and its health impact. RESULTS: The results of the nutritional quality evaluation of the OFD set meals ranged widely from 15 to 85, with a mean of 36.57 out of a possible maximum score of 100; and 89.56% scored less than 50. The nutritional quality of OFD foods was thus generally low. The nutritional quality of foods was negatively correlated with their popularity among consumers. CONCLUSIONS: Young OFD consumers generally paid low attention to dietary nutrition knowledge and seldom paid attention to nutritional quality when choosing OFD foods while the nutritional quality of OFD foods was generally low. Respondents subjectively reported that long-term consumption of OFD food caused weight gain, increased blood lipids, and gastrointestinal discomfort. They thought that the reason might be excessive oil, salt, and sugar in the food, while ignoring the balance between different types of food.


Assuntos
Refeições , Restaurantes , Humanos , Valor Nutritivo , China , Percepção
15.
Artigo em Inglês | MEDLINE | ID: mdl-36360647

RESUMO

The quality of the environment should be measured by the satisfaction of the public and guided by the issues of public concern. With the development of the internet, social media as the main platform for people to exchange information has become a data source for planning and management analysis. Nowadays, the rural catering industry is becoming increasingly competitive, especially after the pandemic. How to further enhance the competitiveness of the rural catering industry has become a hot topic in the industry. From the perspective of consumers, we explored consumers' preferences in a rural outdoor dining environment through social media data. The research analyzed the social media data through manual collection and object detection, divided the landscape of the rural outdoor dining environment into eight categories with 35 landscape elements, and then used BP (Back Propagation) neural network nonlinear fitting and least square linear fitting to analyze the 11,410 effective review pictures from eight rural restaurants' social media comments in Chengdu. We derived the degree of consumer preference for the landscape quality of the rural outdoor dining environment and analyzed the differences in preference among three different groups (regular customers, customers with children, and customers with the elderly). The study found that agricultural resources are an important factor in the competitiveness of rural restaurant environments; that children's emotions when using activity facilities can positively influence consumers' dining experiences; that safety and hygiene environment are important factors influencing the decisions of parent-child dining; and that older people are more interested in outdoor nature, etc. The research results provide suggestions and knowledge for rural restaurant managers and designers through human-oriented needs from the perspective of consumers, and clarify the preferences and expectations of different consumer groups for rural restaurant landscapes while achieving the goal of rural landscape protection.


Assuntos
Restaurantes , Mídias Sociais , Humanos , Idoso , Comportamento do Consumidor , Meio Social
16.
Artigo em Inglês | MEDLINE | ID: mdl-36360686

RESUMO

BACKGROUND: There is worldwide interest in measuring local food environments (FEs). The aim of this study was to develop and validate a set of instruments to evaluate FEs in Chile. METHODS: Based on the development and validation of four instruments to measure FEs, a literature review, an evaluation by experts, and the implementation of a pilot tool in the FEs of schoolchildren from nine public schools in the commune of Chillán, Chile, were used. RESULTS: A tool to evaluate FEs was provided, based on three dimensions: availability, variety, and advertising of healthy foods. A total of 1928 foods points of purchase were evaluated. The reliability was evaluated by Cronbach's alpha. Some 74% of the foods' points of purchase were store locations. The reliability of the four instruments was high to acceptable (store: 0.90; institution: 0.77; street food: 0.74; restaurant: 0.68). Unhealthy foods were highlighted by the scores obtained: store (6.08 ± 4.07; range: 0-13), restaurant (3.95 ± 1.75; range: 0-10), street food (1.18 ± 1.56; range: 0-7), and institution FEs (3.38 ± 2.78; range: 0-9). CONCLUSIONS: The results of this tool can provide information to governments for incorporating structural measures to ensure adequate availability, variety, and advertising of healthy foods in different FEs.


Assuntos
Alimentos , Restaurantes , Reprodutibilidade dos Testes , Preferências Alimentares , Abastecimento de Alimentos
17.
Nutrients ; 14(21)2022 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-36364829

RESUMO

Online food delivery (OFD) platforms have become increasingly popular due to advanced technology, which is changing the way consumers purchase food prepared outside of the home. There is limited research investigating the healthiness of the digital food environment and its influence on consumer choice and dietary behaviours. This study is the first to examine the nutritional quality and marketing attributes of menu items from popular independent and franchise restaurants and takeaway outlets on New Zealand's market leading OFD platform (UberEATS®). A total of 374 popular independent and franchise restaurants and takeaway outlets were identified to form a database of complete menus and marketing attributes. All 25,877 menu items were classified into 38 food and beverage categories based on the Australian Dietary Guidelines. Of complete menus, 73.3% (18,955/25,877) were discretionary. Thirty-six percent (9419/25,877) were discretionary cereal-based mixed meals, the largest of the 38 categories. Discretionary menu items were more likely to be categorized as most popular (OR: 2.0, 95% CI 1.7-2.2), accompanied by a photo (OR: 1.7, 95% CI 1.6-1.8), and offered as a value bundle (OR: 4.6, 95% CI 3.2-6.8). Two of the three discretionary mixed meal categories were significantly less expensive than their healthier counterparts (p < 0.001). The overwhelming availability and promotion of discretionary choices offered by restaurants and takeaway outlets on OFD platforms have implications for public health policy. Further research to explore direct associations between nutritional quality and consumers' dietary choices is required.


Assuntos
Fast Foods , Restaurantes , Estudos Transversais , Nova Zelândia , Austrália , Valor Nutritivo
18.
Health Promot Int ; 37(6)2022 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-36367424

RESUMO

Non-communicable diseases and associated risk factors, such as obesity, are prevalent and increasing in Malaysia. To address this burden and the heightened vulnerability of low-income communities to these risk factors, the Better Health Programme Malaysia conducted a partial-profile discrete choice experiment (DCE) to inform the design of a community-based obesity-prevention programme. The DCE survey was conducted with community members (n = 1453) from three publicly supported low-cost, high-rise flat complexes in urban Kuala Lumpur. In the survey, community members were asked to choose between different sets of potential evidence-based interventions for obesity prevention. Their responses to these choice tasks were analysed to quantify preferences for these different health interventions using a random utility maximization model. Based on these results, we determined participants' relative prioritization of the different options. The most preferred interventions were those that reduced the price of fruit and vegetables; altered cooking practices at restaurants and food vendors to reduce salt, sugar and oil; and offered reward incentives for completing online educational activities. Community members did not prioritize several evidence-based interventions, including changes to product placement or product labelling, suggesting that these effective approaches may be less familiar or simply not preferred by respondents. The DCE enabled the clear articulation of these community priorities for evidence-based interventions that focus on the supply and promotion of affordable healthy foods within the local food environment, as well as community demand for healthier food options.


Non-communicable diseases (NCDs) and the factors that increase NCD risk, such as obesity, are widespread and increasing in Malaysia. Low-income communities are particularly vulnerable to these risk factors. The Better Health Programme (BHP) Malaysia conducted a discrete choice experiment (DCE) to elicit community member preferences for evidence-based health promotion interventions to prevent obesity and NCDs. DCE is a research method used to identify participant preferences between different pre-determined options. The DCE survey was conducted with community members (n = 1453) from three publicly supported low-cost, high-rise flat complexes in urban Kuala Lumpur. In the survey, community members were asked to choose between different potential sets of interventions to alter the environment to prevent obesity. Based on their responses, we determined which interventions were most preferred in each community. The most preferred interventions were those that reduced the price of fruit and vegetables; altered cooking practices at restaurants and food vendors to reduce salt, sugar and oil; and offered rewards for completing online educational activities. The survey enabled the clear articulation of these community priorities for evidence-based interventions. These priorities were used to design the BHP Malaysia intervention programme.


Assuntos
Preferências Alimentares , Pobreza , Adulto , Humanos , Restaurantes , Obesidade/prevenção & controle , Verduras
19.
Am J Health Behav ; 46(5): 515-527, 2022 Oct 17.
Artigo em Inglês | MEDLINE | ID: mdl-36333832

RESUMO

OBJECTIVES: Unequal access to healthy food environments is often implicated in racial inequities in health and behaviors that are largest among college graduates. The aim of this study was to determine associations between perceived proximity to food sources and dietary behaviors between black and white college graduates. METHODS: In a cross-sectional online survey of dietary behaviors between black and white adults who have a ≥ 4-year bachelor's degree, respondents were asked how long it typically takes for them to get to grocery stores and fast-food restaurants from home. We used ordinal logit regression models to assess associations between perceived proximity to food sources and dietary behaviors. RESULTS: Among black men, perceiving that a grocery store was ≥ 10 minutes from their home was associated with lower fruit consumption (beta=-0.94, SE=0.48). Perceiving that a grocery store was ≥ 10 minutes from their home was associated with more frequent fast-food consumption among black men (beta=1.21, SE=0.39), Black women (beta=0.98, SE=0.34), and white men (beta=0.74, SE=0.30). CONCLUSIONS: The associations between perceived proximity to food sources and dietary behaviors differ by race and sex among college graduates with important implications for racial disparities in diet quality and obesity across SES.


Assuntos
Fast Foods , Restaurantes , Adulto , Masculino , Feminino , Humanos , Estudos Transversais , Frutas , Dieta
20.
BMC Public Health ; 22(1): 2002, 2022 11 01.
Artigo em Inglês | MEDLINE | ID: mdl-36320015

RESUMO

BACKGROUND: Violent crime (i.e., homicide, armed robbery, aggravated assault, and rape) continues to be a major public health concern in America. Several studies have linked the availability and density of specific features of the retail food environment, such as convenience stores and liquor stores, to violent crime rates due to the criminal activity that often occurs in and near these retailers. Nevertheless, there continues to be limited understanding of how other features (e.g., grocery stores, supercenters, restaurants, etc.) are associated with violent crime occurrence. This study aimed to fill this gap in knowledge by examining U.S. county-level associations between food retailer availability and violent crime rate. METHODS: We analyzed 2014 data on 3108 counties from the U.S. Department of Agriculture's Food Environment Atlas and Department of Justice's Unified Crime Reporting Program. Per capita food retailer measures represented the number of stores per 10,000 county residents. Violent crime rate represented the number of police reported violent crimes per 10,000 county residents. We used spatial lag regression models to assess associations between per capita retailer availability and violent crime rate after adjusting for potential confounders (e.g., % under 18, % Black, % Hispanic, % poverty, population density, etc.). In addition, we examined stratified OLS regression models to evaluate associations by metropolitan county status. RESULTS: Adjusted spatial regression models revealed that greater supercenter availability [ß: 2.42; 95% CI: 0.91-3.93; p-value: 0.001] and greater fast food restaurant availability [ß: 0.30; 95% CI: 0.18-0.42; p-value: < 0.001] were associated with higher violent crime rate. Greater availability of farmers' markets [ß: -0.42; 95% CI: -0.77 - - 0.07); p-value: 0.02] was associated with lower violent crime rate. Associations varied between metropolitan and non-metropolitan counties. Stratified OLS models revealed that greater grocery store availability was associated with lower violent crime rate among metropolitan counties only. Greater fast food restaurant availability was associated with lower violent crime rate among non-metropolitan counties only. CONCLUSIONS: Certain features of the retail food environment appear to be associated with county-level violent crime rates in America. These findings highlight the need for additional research on the influence of food retail and food landscape on violent crime occurrence at the community level.


Assuntos
Comércio , Características de Residência , Humanos , Restaurantes , Fast Foods , Crime , Abastecimento de Alimentos
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