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Consumers of Indian fast food chains today's care not only about the quality and flavor of their meals, but also about how quickly they can get their orders at table. Managers at these Indian-branded quick-service outlets have been training their staffs and improving other aspects of operations in order to keep up with the rising demand. The purpose of this study is to make an effort to analyse the acceptance of convenience food among managers and chefs working in Indian branded quick service restaurants (QSR) and to rank the perceptions that affect these individuals to employ convenience food in day-to-day operations. The present study was conducted in various Indian branded QSR outlets in North India. The results reveal that Majority Indian Branded QSR Outlets operators warmly accept the usage of RTU food in their respective outlets. Convenience food plays an important role in overall performance of these outlets especially in context to quality and service time.
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The implementation of digital payment mechanism has changed the basics of money payment as a medium of exchange. The revolutionary changes that happened in the Information Communication Technology (ICT) has paved the way for drastic changes in various spheres of activities such as government to citizens government to business government to government government to employee and government to foreign trade. In line with the developments that have been taking place across the world in Electronic Payment System (EPS) changes have taken place in the UAE also. The rulers of the country are keen in establishing a high-tech oriented EPS system supported by the platform of knowledge management (KM) system. The study is an effort to explore various dimensions of EPS such as security speed ease of payment convenience and control and its importance in generating various bene?ts to the stakeholders in the form of value driven bene?ts citizen driven bene?ts economic cost driven bene?ts and technology driven bene?ts. The study attempts to ?nd out the relationship between various dimensions of EPS on stakeholders bene?t in the UAE.
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Background: During the last decades in Peru there have been greater demographic changes, like the remarkable increase in the number of cohabitating couples and the decrease of married ones. Therefore, this study aims to describe the perception of cohabitation and marriage between women in the city of Arequipa, Peru. Methods: 764 women between 18 and 66 years of age were randomly selected according to their socioeconomic level and they were surveyed with a questionnaire about cohabitation and marriage perception. The results indicated that the majority of evaluated women considered marriage important (82.5) because it is the most appropriate way to start living as a couple (35.2%) and it is a legally recognized institution (31.3%), among other reasons. Furthermore, the majority of women do not consider cohabitation as more convenient than getting married (65.8%) and mostly reported that cohabitation is a type of relationship in which members mutually support each other (97.5%), that is exclusive between two people (97%) and in which expenses and duties are shared (95.9%). Conclusion: For a great percentage of cohabiters and single women from the sample, marriage is important. The majority of women do not consider cohabitation more convenient than getting married. The women that considered cohabitation more convenient, pointed two main reasons: knowing if the couple is getting along and knowing the couple well. Less than the 10% of these women believe that cohabitation is a step prior to marriage. Regarding the perception of marriage compared to cohabitation, for the vast majority of women, the perception of cohabitation is similar to the characteristics of marriage.
Antecedentes: Durante las últimas décadas en el Perú se han producido grandes cambios demográficos, como el notable aumento del número de parejas que cohabitan y la disminución de las parejas casadas. Por lo tanto, este estudio tiene como objetivo describir la percepción sobre la convivencia y el matrimonio entre las mujeres de la ciudad de Arequipa, Perú. Metodología: Se seleccionaron aleatoriamente 764 mujeres entre 18 y 66 años de acuerdo a su nivel socioeconómico y se les encuestó con un cuestionario sobre percepción de convivencia y matrimonio. Los resultados indicaron que la mayoría de las mujeres evaluadas consideraron importante el matrimonio (82,5) por ser la forma más adecuada de empezar a vivir en pareja (35,2%), por ser una institución legalmente reconocida (31,3%), entre otras razones. Además, la mayoría de las mujeres no considera la convivencia como más conveniente que casarse (65,8%) y mayoritariamente reportaron que la convivencia es un tipo de relación en la que los miembros se apoyan mutuamente (97,5%), que es exclusiva entre dos personas (97 %) y en los que se comparten gastos y deberes (95,9%). Conclusión: Para un gran porcentaje de las mujeres convivientes y solteras de la muestra, el matrimonio es importante. La mayoría de las mujeres no consideran más conveniente la convivencia que casarse. Las mujeres que consideraron más conveniente la convivencia, señalaron dos razones principales: saber si la pareja se lleva bien y conocer bien a la pareja. Menos del 10% de estas mujeres cree que la convivencia es un paso previo al matrimonio. En cuanto a la percepción del matrimonio frente a la convivencia, para la gran mayoría de las mujeres, la percepción de la convivencia es similar a las características del matrimonio.
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Background: During the last decades in Peru there have been greater demographic changes, like the remarkable increase in the number of cohabitating couples and the decrease of married ones. Therefore, this study aims to describe the perception of cohabitation and marriage between women in the city of Arequipa, Peru. Methods: 764 women between 18 and 66 years of age were randomly selected according to their socioeconomic level and they were surveyed with a questionnaire about cohabitation and marriage perception. The results indicated that the majority of evaluated women considered marriage important (82.5) because it is the most appropriate way to start living as a couple (35.2%) and it is a legally recognized institution (31.3%), among other reasons. Furthermore, the majority of women do not consider cohabitation as more convenient than getting married (65.8%) and mostly reported that cohabitation is a type of relationship in which members mutually support each other (97.5%), that is exclusive between two people (97%) and in which expenses and duties are shared (95.9%). Conclusion: For a great percentage of cohabiters and single women from the sample, marriage is important. The majority of women do not consider cohabitation more convenient than getting married. The women that considered cohabitation more convenient, pointed two main reasons: knowing if the couple is getting along and knowing the couple well. Less than the 10% of these women believe that cohabitation is a step prior to marriage. Regarding the perception of marriage compared to cohabitation, for the vast majority of women, the perception of cohabitation is similar to the characteristics of marriage.
Antecedentes: Durante las últimas décadas en el Perú se han producido grandes cambios demográficos, como el notable aumento del número de parejas que cohabitan y la disminución de las parejas casadas. Por lo tanto, este estudio tiene como objetivo describir la percepción sobre la convivencia y el matrimonio entre las mujeres de la ciudad de Arequipa, Perú. Metodología: Se seleccionaron aleatoriamente 764 mujeres entre 18 y 66 años de acuerdo a su nivel socioeconómico y se les encuestó con un cuestionario sobre percepción de convivencia y matrimonio. Los resultados indicaron que la mayoría de las mujeres evaluadas consideraron importante el matrimonio (82,5) por ser la forma más adecuada de empezar a vivir en pareja (35,2%), por ser una institución legalmente reconocida (31,3%), entre otras razones. Además, la mayoría de las mujeres no considera la convivencia como más conveniente que casarse (65,8%) y mayoritariamente reportaron que la convivencia es un tipo de relación en la que los miembros se apoyan mutuamente (97,5%), que es exclusiva entre dos personas (97 %) y en los que se comparten gastos y deberes (95,9%). Conclusión: Para un gran porcentaje de las mujeres convivientes y solteras de la muestra, el matrimonio es importante. La mayoría de las mujeres no consideran más conveniente la convivencia que casarse. Las mujeres que consideraron más conveniente la convivencia, señalaron dos razones principales: saber si la pareja se lleva bien y conocer bien a la pareja. Menos del 10% de estas mujeres cree que la convivencia es un paso previo al matrimonio. En cuanto a la percepción del matrimonio frente a la convivencia, para la gran mayoría de las mujeres, la percepción de la convivencia es similar a las características del matrimonio.
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Introduction: Telemedicine is a constantly evolving science. Telemedicine is transfer of, medical information over phone or net with the aim of consultation. Advancement and drop in the cost of information & communication technologies, has booned the interest in the application of telemedicine. During the pandemic, in India where doctor population relationship is low, telemedicine was considered as solution. Objective: This study was done with the aim to estimate the rate of acceptance, convenience and experience on telemedicine usage among IT professionals. Materials and Methods: This cross sectional study was carried out among 162 IT professionals working in six IT companies which was choosed randomly from the IT companies in Chengalpattu division. Employee who have used telemedicine service were listed from all the six companies and were included in the study. From the list 162 employees were selected through simple random sampling. Selected employees were given a semi-structured questionnaire consisting of four sections to assess their acceptance, convenience and experience on telemedicine usage. The collected information was analyzed using SPSS software version 21.0. Qualitative variables will be expressed in proportions and Quantitative variables in Mean(SD) / Median (IQR). Chi-square test was applied. Results: 83(51.2%) male and 79(48.8%) female employees took part in the study. 56 participants (35%) of 162 participants accepted using telemedicine for medical consultation. 78 participants (48.1%) found it convenient to use the telemedicine applications, depicting that the applications are not user friendly. Only 34 participants (21%) were satisfied with their experience with telemedicine usage. Conclusion: Telemedicine was the saviour for those who were in need of medical service but was restricted due to pandemic/disease. But non-availability of user-friendly applications was found to barrier in accepting telemedicine service. In addition to it there are several other barriers that has to be found and addressed for successful telemedicine service across our country. Proper promotion is also needed to improve acceptance.
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ABSTRACT A paste is a food of English origin adopted in Hidalgo, Mexico, over a hundred years ago. It is consumed as a convenience food and is very popular among students. The aim of this research was to determine the physicochemical, nutritional, and microbial quality of pastes as well as to obtain data on their consumption in a population of Mexican university students. The proximal composition, calories, sodium content, pH, water activity, and microbiological quality of 15 types of pastes were analyzed. Five hundred students from the largest public university in the State of Hidalgo in Mexico were surveyed to determine paste consumption. Pastes varied in their content of fat (12-25.7 g/100 g), protein (2.29-12.6 g/100 g) and carbohydrates (23.5-52.7 g/100 g). The caloric content varied from 356 to 545 kcal/paste. The salty samples contained more sodium (216-693 mg Na/100 g) compared to the sweet ones (54.9-74.1 mg Na/100 g). Samples presented large variability in microbial quality and only one sample had coliform growth. Almost all respondents (96.2%) reported consuming pastes, 49.7% consumed 1 to 2 pieces per week, while 32% consumed 3 to 4. Participants considered that pastes were fast, convenient, and cheap and mentioned consuming them for their taste and practicality. Pastes represent an important source of calories and sodium in the diet. Labeling these types of foods will provide nutritional information and could prevent excessive consumption.
RESUMEN El paste es un alimento de origen inglés adoptado en Hidalgo, México, desde hace más de cien años. Se consume como comida de conveniencia y es muy popular entre estudiantes. El objetivo fue determinar la calidad fisicoquímica, nutricional y microbiana de pastes, así como conocer datos sobre su consumo en una población de estudiantes universitarios mexicanos. Se analizó la composición proximal, las calorías, el contenido de sodio, el pH, la actividad acuosa y la calidad microbiológica de 15 tipos de pastes mediante técnicas oficiales. Se encuestaron 500 estudiantes de la universidad pública más grande del estado de Hidalgo (México) para determinar su consumo de pastes. Los pastes variaron en su contenido de grasas (12-25,7 g/100 g), proteínas (2,29-12,6 g/100 g) y carbohidratos (23,5-52,7 g/100 g). El contenido calórico fue de 356 a 545 kcal/paste. Las muestras saladas contenían más sodio (216-693 mg Na/100 g) en comparación con las dulces (54,9-74,1 mg Na/100 g). Las muestras presentaron alta variabilidad en la calidad microbiológica y solo una muestra presentó crecimiento de coliformes. El 96,2% de los encuestados consume pastes, el 49,7% consume de 1 a 2 piezas por semana mientras que el 32% consume de 3 a 4. Los participantes consideraron que los pastes son rápidos, convenientes y baratos y mencionaron consumirlos por su sabor y practicidad. Los pastes representan una fuente importante de calorías y sodio en la dieta. Etiquetar este tipo de alimentos aportará información nutricional y podría evitar su consumo excesivo.
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【Objective】 To investigate the availability and convenience of emergency blood transfusion in mainland China, and develop strategies for improvement. 【Methods】 The electronic questionnaire was self-made by the research team, and pushed to physicians and technicians related to emergency blood use and supply nationwide through the WeChat group of professional organizations such as the Chinese Medical Doctor Association′s Emergency Resuscitation and Disaster Medicine Professional Committee. The data was automatically aggregated by the internet survey platform named questionnaire star, and analyzed by statistics software SPSS 21.0. 【Results】 1) General information: A total of 3 151 questionnaires were collected, of which 85% (2 678 / 3 151), from 31 provinces, municipalities or autonomous regions in mainland China were valid, and 39%(1 044/2 678), 22%(577/2 678), 39%(1 057/2 678) were from the east, middle and west region, respectively; 78%(2 099/2 678) were from tertiary hospitals, and 22%(579/2 678) secondary hospitals and below; 60%(1 607/2 678), 16%(425/2 678), and 24%(646/2 678) were from Emergency Department(EM), Intensive Care Department (ICU) and other departments respectively. The respondents with senior position titles took up 34%(906/2 678) while those with intermediate and junior position titles took up 30% (798/2 678) and 36%(974/2 678) respectively. 2) Availability : 63%(1 680/2 678) of the respondents experienced untimely and insufficient blood supply at least once during June 2017 to May 2020, of which 75% (1 256/1 680) occurred in the past year. In the past half year, 51% (381/1 057) of respondents in the western region and 34% (713/2 099) in tertiary hospitals experienced more emergency blood shortages (P<0.05). The most prone to clinical blood supply shortage were red blood cells and whole blood, platelets and other plasma components, accounting for 43% (1151/2678), 42% (1125/2678) and 15% (402/2678), respectively. 48% (1 274/2 678) respondents believed that the insufficient blood supply for emergency use " has caused a significant adverse effect on the quality of rescue", and 40% (1 081/2 678) believed that it was " a potential medical safety threat" .3)Convenience: The waiting time for emergency blood transfusionwithin 0.5 h, 1 h and 2 h accounted for 28% (741/2 678), 71%(1 903/2 678) and 90% (2 547/2 678), respectively. The waiting time of emergency blood transfusion within 0.5 h accounted for 50% (286 / 577) in central region, which was significantly higher than that in eastern or western region (P < 0.05). 67% (889/2 678) of respondents experienced blood inventory depletion, of which 30%(792/2 678) had to wait for more than 8 hours for resuming blood supply. 80% (751/1 057) of the respondents in the western region experienced inventory depletion, significantly higher than that in the central region (P<0.05). 4)The influencing factors were mainly insufficient blood donation, growth of clinical demand in blood, blood waste due to expiration and clinical irrational use, accounted for 56% (1 485/2 678), 23% (619/2 678), 7% (183/2 678) and 6% (167/2 678) respectively. 60% (633/1 057) of the respondents in the western region considered insufficient blood donation as the influencing factors, statistically higher than that in the eastern and central regions (P<0.05).5)Suggestions for improvement included more voluntary blood donation, development of blood substitutes, standardization of clinical blood use and extension of blood storage shelf life, accounted for 49% (1 326/2 678), 24% (645/2 678), 19% (499/2 678), and 8% (208/2 678), respectively. 53% (561/1 057) of the respondents in the western region suggested strengthening voluntary blood donation (P<0.05), while 26% (268/1 044), 26% (152/577), 25% (553/2099) of respondents in the eastern, central region and tertiary hospitals respectively suggested strengthening the research and development of blood substitutes (P<0.05). 56% (504/906) of respondents with senior professional titles recommended strengthening voluntary blood donation, while 26% (453/1 772) and 0.9% (164/1 772) of those with intermediate and junior technical titles recommended research and development of blood substitutes and improvement of blood storage technology, respectively(P<0.05). 【Conclusion】 The whole blood reserve can not fully meet clinical emergency needs at present stage, especially in the western region and some tertiary hospitals,, showing the necessity to adopt comprehensive measures to further improve the availability and convenience of emergency blood transfusion, including strengthening voluntary blood donation, developing blood substitutes, prompting rational clinical blood use and improving blood storage technology.
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Background: Without corrective action, patients suffering from hypothyroidism may exhibit increased risk ofcardiovascular diseases, dysrhythmias and fractures, and are also at risk of adverse effects on bone mass, lipidmetabolism, blood pressure, and a declined cognitive function. Methods: We adopted a cross-sectional survey toassess the knowledge, attitude, and practices in patients with hypothyroidism in Riyadh, Saudi Arabia.Participants for the study were recruited from 04/08/2019 till 24/09/2019 through convenience sampling method.For an individual to participate in the study, they were required to be 18 years of age and diagnosed withhypothyroidism, a Saudi citizen and a resident of Riyadh. The participants were assessed on a number ofindicators; demographics, questions on knowledge domain, questions on attitude domain, and questions onpractice domain. In our construct, the knowledge section consisted of 20 factual statements to assess variousindicators of hypothyroidism, including the symptoms, risk factors, diagnosis, and treatment. Results: 55% of therespondents were female and 45% were male. The study indicates that hypothyroidism occurs at a higherprevalence in females in the 45+ age category, which is consistent with previous literature. Equally, 24% of therespondents strongly disagree that women are at a greater risk of developing hypothyroidism and should be testedat regular intervals for hypothyroidism; while, 19% of the respondents agree that women are at a greater risk ofdeveloping hypothyroidism and should be tested at regular intervals for hypothyroidism. The findings indicate aworrying lack of knowledge about hypothyroidism among residents of Riyadh. Conclusion: There is a need forgreater public education and awareness in Saudi Arabia to improve the level of knowledge about hypothyroidism.
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OBJECTIVES: The rapidly changing dietary environment requires a study that addresses the status of middle and high school students regarding their consumption of convenience food sold at convenience stores. METHODS: This study examined adolescents' lifestyle patterns, dietary habits, and status of consuming convenience food at convenience stores. A total of 659 students (329 middle school students and 330 high school students) in Incheon participated in this questionnaire survey. RESULTS: The mean age of the subjects was 13.7 years for the middle school students, and 16.6 years for the high school students. The gender and grade distributions in the middle and high school students were similar. The middle school students reported that they spent more time using electronic devices (p<0.001) or watching TV (p<0.001) than high school students. More than 60% of middle and high school students consumed convenience food at convenience stores without statistical difference between the two groups. The main reason for consuming convenience food from convenience stores was its convenience followed by taste in both groups. Despite the high frequency of consuming convenience food, the students rarely checked the nutrition labels at the time of purchase. On the other hand, they were still most concerned about the nutritional value of the convenience foods when they consumed convenience foods. The most frequently consumed convenience food was ramyon in both groups. Significant positive correlations were observed between the frequency of consuming convenience food at convenience stores and lifestyle factors for the middle school students, including monthly allowance, time for using electronic devices, and number of private lessons. For the high school students, however, the only monthly allowance had a significant positive correlation with the consumption. CONCLUSIONS: Adolescents are increasingly exposed to convenience foods and relevant nutritional issues are a concern. Therefore, a dietary environment that is adequately formed for the healthy development of youth as well as systematic nutrient education that is appropriately designed for both middle and high school students is required.
Subject(s)
Adolescent , Humans , Education , Fast Foods , Feeding Behavior , Hand , Life Style , Nutritive ValueABSTRACT
OBJECTIVES: The rapidly changing dietary environment requires a study that addresses the status of middle and high school students regarding their consumption of convenience food sold at convenience stores. METHODS: This study examined adolescents' lifestyle patterns, dietary habits, and status of consuming convenience food at convenience stores. A total of 659 students (329 middle school students and 330 high school students) in Incheon participated in this questionnaire survey. RESULTS: The mean age of the subjects was 13.7 years for the middle school students, and 16.6 years for the high school students. The gender and grade distributions in the middle and high school students were similar. The middle school students reported that they spent more time using electronic devices (p<0.001) or watching TV (p<0.001) than high school students. More than 60% of middle and high school students consumed convenience food at convenience stores without statistical difference between the two groups. The main reason for consuming convenience food from convenience stores was its convenience followed by taste in both groups. Despite the high frequency of consuming convenience food, the students rarely checked the nutrition labels at the time of purchase. On the other hand, they were still most concerned about the nutritional value of the convenience foods when they consumed convenience foods. The most frequently consumed convenience food was ramyon in both groups. Significant positive correlations were observed between the frequency of consuming convenience food at convenience stores and lifestyle factors for the middle school students, including monthly allowance, time for using electronic devices, and number of private lessons. For the high school students, however, the only monthly allowance had a significant positive correlation with the consumption. CONCLUSIONS: Adolescents are increasingly exposed to convenience foods and relevant nutritional issues are a concern. Therefore, a dietary environment that is adequately formed for the healthy development of youth as well as systematic nutrient education that is appropriately designed for both middle and high school students is required.
Subject(s)
Adolescent , Humans , Education , Fast Foods , Feeding Behavior , Hand , Life Style , Nutritive ValueABSTRACT
PURPOSE: This study investigated an association between dietary quality and use of convenience foods at convenience stores among high school students. METHODS: A total of 474 high school students (225 boys and 249 girls) residing in Incheon participated in this questionnaire survey in June 2018. The subjects were divided into three groups according to the frequency of consumption of convenience foods at convenience stores; less than once a week, 1 ~ 2 times a week, and more than 3 times a week. Dietary quality was assessed using a nutrient quotient for adolescents (NA-Q). Logistic regression was used to investigate an association between dietary quality and use of convenience foods at convenience stores among high school students. RESULTS: For boys and girls, higher monthly allowance was significantly associated with the higher frequency of consumption of convenience foods at convenience stores, whereas school grade, mother's occupational status, family size, extracurricular study, and eating speed were not significantly associated with the frequency of consumption of convenience foods. Higher intake frequency of cookies or sweet and greasy bread, processed beverage, Ramyon, night-time snack, and street food was significantly associated with the higher frequency of consumption of convenience foods for boys or girls. Boys and girls, who had a higher frequency of consumption of convenience foods at convenience stores had significantly greater odds for being in the low grade of dietary quality, especially in the moderation factor. CONCLUSION: The students who used convenience stores more often appeared to have more monthly allowance and to consume undesirable foods more often. Higher frequency of using convenience foods at convenience stores among high school students was associated with lower dietary quality. These study results can support efforts to provide nutrition education programs and guidelines to students who frequently use convenience foods at convenience stores.
Subject(s)
Adolescent , Female , Humans , Beverages , Bread , Eating , Education , Employment , Family Characteristics , Fast Foods , Logistic Models , SnacksABSTRACT
Dando continuidade aos artigos da série "Perguntas que você sempre quis fazer, mas nunca teve coragem", que tem como objetivo responder e sugerir referências para o melhor entendimento das principais dúvidas estatísticas levantadas por pesquisadores da área da saúde, este terceiro artigo aborda o contexto epidemiológico. Neste contexto, foram diferenciadas as principais medidas como prevalência, incidência, Odds Ratio (OR), Risco Relativo (RR), Razão de Prevalência (RP) e Hazard Ratio (HR), foi esclarecido o uso de análises por intenção de tratar e análise por protocolo, e também discutidos alguns dos termos comumente utilizados e pouco compreendidos como tipo de amostra, nível de evidência, relevância clínica e estatística, entre outros. (AU)
Continuing the series of articles "Questions you always wanted to ask but never had the courage to," which aims to answer key statistical questions raised by health researchers and suggest references for a better understanding, this third article addresses the epidemiological context. In this context, important measures such as prevalence, incidence, odds ratio (OR), relative risk (RR), prevalence ratio (PR) and hazard ratio (HR) were differentiated; the use of intention-to-treat analysis and per-protocol analysis was clarified; and some terms commonly used and poorly understood were discussed, such as type of sample, level of evidence, clinical and statistical relevance, among others. (AU)
Subject(s)
Humans , Epidemiology and Biostatistics , Random Allocation , Clinical Trials as Topic , Measures of Association, Exposure, Risk or OutcomeABSTRACT
This study provides basic data on how stress impacts the processed convenience foods purchase attitudes and the selection attributes of housewives. The stress consists of 3 factors, which were housework stress, family relation stress and economic stress. The processed convenience food purchase attitude consisted of 2 factors, which were peripheral influence purchase and conviction purchase. The processed convenience food selection attribute consisted of 4 factors, which were quality, convenience, packaging and price. Factor loading confirmation and reliability test were conducted, and the reliability was confirmed with Cronbach's alpha coefficients for all the factors exceeding 0.5. The high stress levels showed significantly high stress factors of housework, family relations and economic stress (P<0.001). The high stress group was shown to make purchases by recognizing peripheral influences (P<0.01). When the selection properties of processed convenience foods depending on different stress levels were examined, it was revealed that among the three groups, the low stress group least considered the price aspect (P<0.01). After deducting the factors, AMOS (Analysis of Moment Structure) was used to conduct the confirmatory factor analysis for verifying validity. The structural equation model was used to determine the path coefficient. From the processed convenience foods purchase attitude, the peripheral influence purchase had significantly positive (+) effects on convenience (P<0.05). Also, conviction purchase was shown to have significantly positive (+) effects on quality (P<0.05). Housework and family relation stress were shown to have negative (−) effects on processed convenience foods selection attribute, and economic stress was shown to have positive (+) effects, although no significant relationships were revealed.
Subject(s)
Family Relations , Fast Foods , Household Work , Product Packaging , SeoulABSTRACT
The purpose of this study was to investigate the relationship between HMR use and eating habits in young Korean adults. This cross-sectional study was conducted on 575 adults (232 men, 343 women) in their 20s and 30s in Korea. Their use of HMRs (classified as ready-to-eat, ready-to-cook, and fresh convenience foods) and eating habits were surveyed. The main reasons for HMR use by men and women were convenience (54.7%, 64.4%) and promptness (24.2%, 24.2%), respectively. The most frequent place for HMR purchase was a convenience store (74.1% and 65.0%, respectively). Regarding the frequency of HMR use, 1~2 times a week was the highest for ready-to-eat (40.9%) and ready-to-cook (30.1%), while no eating was the highest for fresh convenience foods (41.0%). HMR preference was the highest (3.8 out of 5 on a 5-point scale) for ready-to-eat, followed by ready-to-cook (3.3 points) and fresh convenience foods (3.3 points). The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-eat foods were positively correlated with unfavorable eating habits, including unbalanced eating, overeating, salty eating, spicy eating, skipping, and irregular meals. However, fresh convenience foods showed negative correlations with unbalanced eating, overeating, and salty eating. The use frequency and preference of total HMRs, ready-to-eat foods, and ready-to-cook foods were positively correlated with undesirable eating habits. However, fresh convenience food showed a negative correlation with eating habits such as unbalanced, overeating, and salty eating. These results should be considered for favorable food production and consumer guidance to promote healthy food choices.
Subject(s)
Adult , Female , Humans , Male , Young Adult , Cross-Sectional Studies , Eating , Fast Foods , Hyperphagia , Korea , MealsABSTRACT
PURPOSE: The image registration of radiographic image and digital surface data is essential in the computer-guided implant guide system. The purpose of this study was to examine the effects of using micro-screw on the working time and convenience of operators in the process of image matching for guided implant surgery. MATERIALS AND METHODS: A mandibular dental model was prepared in partial edentulism for Kennedy class I classification. Two micro-screws were placed on the each side of retromolar area. Radiographic and scan images were taken using computed-tomography and digital scanning. The images were superimposed by 12 operators in software in two different conditions: using remaining teeth image alone and using teeth and micro-screws images. Working time, operator convenience and satisfaction were obtained, and analyzed using the Mann-Whitney U test (α=.05). RESULTS: The working time was not statistically different between image registration conditions (P>.05); however, operator convenience and satisfaction were higher in the teeth and micro-screw assisted condition than in the teeth-alone assisted condition (P<.001). CONCLUSION: The use of microscrew for the image registration has no effect in working time reduction, but improves operator convenience and satisfaction.
Subject(s)
Classification , Models, Dental , ToothABSTRACT
ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.
RESUMO O objetivo do artigo foi realizar uma revisão de literatura sobre o conceito de habilidades culinárias, a fim de contribuir para o debate científico sobre o tema. Foi realizada busca sistemática de artigos nas bases de dados Scopus, PubMed/MedLine, Web of Science e portal de periódicos da Coordenação de Aperfeiçoamento de Pessoal do Ensino Superior, utilizando os seguintes descritores em português e inglês: habilidades culinárias, culinária, preparo dos alimentos/das refeições. Consultaram-se ainda referências citadas por esses artigos, dicionários eletrônicos (nos idiomas português, inglês e francês), documentos técnicos capturados em sites institucionais públicos ou privados, bem como livros. Identificaram-se definições para culinária denominadas como básicas, etimológicas/vernáculas e sistemáticas, incluindo um resgate histórico da culinária no contexto mundial e no Brasil. Para conceituar habilidades culinárias, foram estabelecidas categorias relacionadas aos alimentos e aos indivíduos, propondo-se um modelo conceitual. A categoria relacionada aos alimentos refere-se ao uso de alimentos in natura/minimamente processados (que requerem procedimentos prévios ao seu preparo), e/ou processados/ultraprocessados (que requerem pouco ou nenhum preparo, como reaquecimento). A categoria relacionada aos indivíduos envolveu dimensões como confiança, atitude, comportamento e conhecimentos individuais empregados para preparar os alimentos. As definições históricas de culinária permitiram elucidar o conceito de habilidades culinárias. Considerando o contexto mundial de valorização e resgate da culinária na promoção da alimentação saudável, essa revisão pode contribuir para o debate científico em torno do conceito de habilidades culinárias. O modelo conceitual proposto possibilita estabelecer parâmetros para avaliação em futuras investigações, permitindo direcionar intervenções culinárias para promoção da alimentação saudável.
Subject(s)
Humans , Cooking , Aptitude , Meals , Food Handling , Diet, HealthyABSTRACT
Abstract Fish consumption is low in Brazil and several factors justify this fact, among them the lack of practicality in preparation. Thus, this study aimed to investigate the relation between the price and the nutritional characteristics of the processed fish products. Correlations between price and nutritional value of 18 different processed fish products were established, comparing nutritional parameters between in natura and processed fish. The results showed that protein features moderate positive correlation to price. The processed fish products analyzed showed lower protein content and higher contents of energy, lipids and sodium compared to in natura fish.
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BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS: Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P < 0.01), but not in the proportion of daily calories (27% to 28%) from 2001 to 2011. The most frequent food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P < 0.001) and from 4% to 7% (P < 0.001), respectively, during the same period. Males aged 30-49 years (34%) and females aged 19-29 years (35%) consumed the highest proportion of daily calories from commercially-prepared meals in 2011. CONCLUSIONS: Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs.
Subject(s)
Adult , Female , Humans , Male , Energy Intake , Fast Foods , Food Services , Health Promotion , Korea , Meals , Nutrition Surveys , RestaurantsABSTRACT
PURPOSE: The purpose of this study was to verify the new hip protector design with respect to the comfort and mobility. The new hip protector was developed based on a pattern of draping and body shape of Korean elderly individuals. MATERIALS AND METHODS: An wearing characteristics evaluation was conducted on 101 elderly women wearing hip protector using a questionnaire of preference and ease of wearing. Hip protectors, with existing and newly developed belt and underwear types, which were previously preferred by the Korean elderly, were evaluated. RESULTS: The newly developed belt type (65.0%) and newly developed underwear type (30.1%) hip protectors were preferred to the existing type (3.9%) and existing underwear type (1.0%) ones. The convenience of the newly developed belt type was greater than 4 out of 5 points (1 for strongly disagree and 5 for strongly agree) for all nine measures, including fit, allowance, mobility, pad placement, pad thickness, pad size, material, design, ease of dressing, and ease of undressing. The newly developed hip protectors showed less discomfort than the existing ones. In particular, the newly developed belt type and developed underwear type improved sitting convenience by 31.1% and 26.1%, respectively, compared with the existing ones. CONCLUSION: The hip protectors developed in the present study is expected to provide better fit for the body shape of Korean elderly individuals and prevent hip fracture due to fall.
Subject(s)
Aged , Female , Humans , Bandages , HipABSTRACT
This study examined the effect of convenience meals purchased at convenience stores on glycemic response and satiety in healthy college students. A total of 9 non-obese volunteers (4 males and 5 females) aged 20 to 24 years participated in this study. On 3 separate days, participants consumed a standard diet (cooked rice and side dishes), type 1 convenience meal (kimbap and instant ramen), and type 2 convenience meal (sweet bread and flavored milk). Capillary blood-glucose response and satiety were measured every 30 minutes for 2 hours after consuming the 3 different test meals. Although mean fasting glucose levels were not different, glucose levels at 30 minutes and 120 minutes after the type 1 convenience meal intake were significantly higher than those in the standard meal (p < 0.05, p < 0.01). Total glucose response was higher after consumption of the type 1 convenience meal, followed by the type 2 convenience meal and standard meal (p < 0.05). Though the type 2 convenience meal contained higher calorie than the other meals, satiety of the type 2 convenience meal was lowest at 30 minutes and 60 minutes after consumption (p < 0.01, p < 0.05). This pilot study suggests that convenience meals may increase glycemic response or induce higher calorie intake with low satiety compared with nutritionally balanced Korean style meal.